Preparedness Advice Blog
Category Archives: cooking
Corn Pone is a form of cornbread normally made without milk or eggs. It is normally baked or fried. Where corn pone came from is contested in the history books. It is well documented that it was used by both armies during the Civil War, so both the North and the South at least agreed on one thing! It’s also something that was cooked and eaten by pioneers.
Most of the modern recipes we see for corn pone use milk and eggs. This is really just corn bread. Older recipes for corn pone leave out the milk and eggs. The people were poor and often just scraping by.…Read More...
Many of us plan to cook with wet pack canned foods after TEOTWAWKI. Our stocks would include canned vegetables, canned fruits and canned meats. Now using these canned foods sounds simple. However, after watching people cook with them and doing a bit off experimenting we have found some differences.
The first thing that most people do with canned vegetables is to pour off fthe juice, often because it tastes salty. In an emergency, you don’t want to throw these calories away.
1. The juice can be used for numerous purposes, including.
- Drinking if you are short of water
- Adding to stews for flavoring
- Soups or broths for flavoring
I watch several of the survival shows on TV and occasionally find some good information that slips by the directors. (It seems that many of these shows are more hype than substance.) I wouldn’t want to have my life depend on what I have learned from those shows. However, there is one skill that most of them point out is extremely important and that is fire starting.
Now over the years I have talked with people who thought that they could play Daniel Boone and start a fire easily. Most of them ended up using a surprisingly large quantity of matches and never did get a really successful fire started, and this was in good weather.…Read More...
Most people have been exposed to baking wheat bread at some point in their lives. Normally it is baked with the use of a modern cook stove or a bread maker. The bread probably came out great, and of course, the more practice you get baking homemade bread, the more likely it is that you’ll end up with a perfect loaf. This cookbook is one that teaches bread-baking, step by step, and is handy for anyone either learning for the first time or an expert wanting to try new recipes.
But what happens when the modern conveniences of ovens, stoves, mixers, and breadmakers are no longer available?…Read More...
Cooking with your stored foods is different from your everyday cooking. It will take more time and effort. You will probably be handicapped by not having your normal cooking stove. Your available ingredients will probably be limited.
We all have favorite recipes many of which will be hard to use when you are cooking with your stored foods. But with a bit of preplanning you may be able to modify some of these recipes so that they still work. Here is a chart that was published by Brigham Young University showing some possible substitutions.
All dried fruits and vegetables are generally hydrated in double the amount of water.…Read More...
I am always looking for new ways to use foods that are easy to grow and prepare. I recently become interested in grits. Now grits are very popular in the South, two thirds of the ones sold in the U.S are sold in the south.
The Native Americans were using grits long before the white man arrived. Grits are small broken grains of corn. There are basically two types “corn” grits and “hominy” grits.
In the past, I have put up a post on making hominy, but never on corn grits. Hominy is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. …Read More...
One of the problems we will have when we have to rely on our preps is that we will lack the varieties of tastes that we are used to. So lately I have been looking at the way some common ingredients that most of us store are used in other cultures. Today I have been looking at rice and discovered congee, an oriental way of cooking and seasoning rice.
Many of us store large amounts of rice, but mainly use it only a few different ways. So here are some additional ideas for cooking your rice in a variety of ways. …Read More...
Summer is fast approaching and so is the hot weather. My wife doesn’t like heat, so she is always concerned about heating up the kitchen when cooking. One of her tricks is to use the Wonder Box/Oven. This is a simple homemade thermal cooker. It not only helps to keep your kitchen cool, but it also saves you money on fuel.
They are basically a well-insulated box that holds a preheated pan and lets the food cook from the retained heat. At the bottom of the page are a couple of links that will help you to make one for yourself.…Read More...
Yesterday’s post was on finding and eating wild bird’s eggs. So today, I want to cover a method of cooking wild eggs over an open fire when you don’t have pots or pans. You can cook them in the ashes. But first, I want to point out that there are many other types of eggs that can be consumed. These include turtle, alligator, snake, other reptiles and some fish eggs.
Remember many turtles, particularly sea turtles, and some other alligators and some other reptiles either are protected or have hunting seasons. Some of the fines are quite high and you can get jail time. …Read More...
One question that I hear regularly is if there is a food shortage, how do you go about hiding cooking odors from others. Depending on where you live, this can be a serious problem. Food odors can carry for some distance and if people are hungry, it seems like their sense of smell is sharper. After some thought I have put together a list of ideas that may help with hiding cooking odors.
12 tips for hiding cooking odors
- Avoid strong smelling spicy foods. I like curry but you can smell it a mile away. If you want to use strong spices, add them just before serving.