Methods
Most outdoor cooking is dictated by the foods themselves which are to be cooked. The first five discussions below, of direct heat, boiling, frying, grilling, and roasting, will, perhaps, describe the cooking methods employed most often in outdoor cooking. These techniques will require only rudimentary, commonsensical tools. Additional methods described farther below may be of interest only to those "foodies" who carry their interests into the outdoors for gourmet meals. These advanced methods may require additional equipment or techniques.
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Famous quotes containing the word methods:
“A writer who writes, “I am alone” ... can be considered rather comical. It is comical for a man to recognize his solitude by addressing a reader and by using methods that prevent the individual from being alone. The word alone is just as general as the word bread. To pronounce it is to summon to oneself the presence of everything the word excludes.”
—Maurice Blanchot (b. 1907)
“The comparison between Coleridge and Johnson is obvious in so far as each held sway chiefly by the power of his tongue. The difference between their methods is so marked that it is tempting, but also unnecessary, to judge one to be inferior to the other. Johnson was robust, combative, and concrete; Coleridge was the opposite. The contrast was perhaps in his mind when he said of Johnson: “his bow-wow manner must have had a good deal to do with the effect produced.””
—Virginia Woolf (1882–1941)
“The philosopher is in advance of his age even in the outward form of his life. He is not fed, sheltered, clothed, warmed, like his contemporaries. How can a man be a philosopher and not maintain his vital heat by better methods than other men?”
—Henry David Thoreau (1817–1862)