I want to make a delicious bonfire dish ...!What are the tips for improving the master?(YAMAKEI ONLINE (Yamaine Online)) --Yahoo! News

"Outdoor dish master", who has been using bonfires in many outdoor scenes, tips on how to make fun and delicious bonfire.From "Book of Bonfire Cuisine" (mountain and gorge shrines), we will introduce some excerpts.This time, about the tips of improvement.

Unlike the kitchen, in the outdoors where the situation is not constant, the heat and cooking time change every moment.Anyway, there is no choice but to respond with experience.However, if you can enjoy the process of manipulating the fire as you want, you will naturally acquire bonfire and cooking skills.

Extract of bonfire experience

Extract of bonfire experience

Don't burn it, let's fire with a clear theme every time.The themes are limited to one, such as baking meat lumps deliciously and cooking rice well.As you experience that experience, you will be able to manipulate fire that suits the ingredients and the environment.

Choose hardwood for firewood

Choose hardwood for firewood

Firewood such as cedar and cypress is easy to get, but it is not suitable for bonfire dishes because it is soft and short of burning time.If you use it for cooking, it is hard and easy to use hardwoods such as bloomer and beech that are slowly burning.Nara is a favorite with good scent of firewood and charcoal.

I think the moderate burnt taste is umami

I think the moderate burnt taste is umami

A bonfire dish only when you enjoy the smoky aroma and burnt taste.In this book, scorching is also used in recipes as a kind of spice.You don't have to worry about some burns, so don't be afraid of burning.

Practice partner with small meat is the best

Practice partner with small meat is the best

The trick to bake the meat is to work hard.First of all, the goal is to bake small meat well, and it is a good idea to gradually increase the heat and get used to it.Thin sliced meat has a different difficulty than a lump.Only practice until you improve.

Calculate the wind and temperature

Calculate the wind and temperature

Bonfire cuisine is greatly influenced by weather conditions, and the correct answer changes every time.Naturally, the heat and cooking time are different on cold days and strong winds and strong winds.Especially in winter when tools and materials cool down, the hurdles are high.The best is spring and autumn if you start.

Get oil on vegetables and fish

Get oil on vegetables and fish

Vegetables that are easy to stick and burned seafood are moist when coated with oil before cooking.The finish varies depending on the amount of oil and the heat, so repeat the try & error to master your favorite baking condition.* This article contains a part of "Bonfire Cuisine Book" (mountain and gorge shrine).