Important Cooking Techniques for Preppers

There are all kinds of high speed tactics, gear and tips that one can get all wrapped up with when it comes to preparedness. This is all a part of preparedness but its easy to get too wrapped up in calibers and Kevlar. You can forget that the core of prepping comes down to two simple words.

Self Reliance and Independence

Listen to “Cooking Techniques, DGR and The Mermaid Virus” on Spreaker.

One of the most effective ways of realizing your self sufficiency is by learning how to cook from scratch. EVERYTHING! When you can look over a collection of ingredients and see nothing but possibilities, well, that is impressive. There are some core techniques that you can use to get the most out of basic ingredients and less than desirable ones.

We are going to explore cooking techniques that every prepper should be practicing.

Making Leavened Dough

6 Cups of Flour

1.5 Cups of Warm Water

1 Packet of Yeast

1 tbsp. of Sugar

1/2 tbsp. of Salt

2 tbsp. of Olive Oil

  • Place all of your flour into a bowl. Make a well in that flour and dump your warm water. Add the contents of the yeast packet, sugar and stir.
  • Let this mix sit for about 5 minutes.
  • Slowly add flour into the water mix until you get a dough that can be kneaded. Remove that dough from the bowl and start to knead it on a floured tabel top.
  • Knead the dough for 8-10 minutes until you have a smooth elastic dough. Let this sit for about 10 minutes in a warm place with a moist towel over top.
  • Punch the dough down and then form whatever it is you want to make. We make pizza with this dough recipe.

Braising Meats

The technique of braising meats is designed to make tough and undesirable meats delicious. That is where this technique comes into play for preppers. We will not always have access to the choicest cuts.

Sear whatever cut of meat you are going to braise on all sides. Be sure you have a pot or rondeau large enough to fit the meat and some liquid.

On the stove top place your meat into the pot and deglaze your searing pan with red wine or broth. Cover your meat 3/4 of the way with more water or stock. Cover the entire vessel with foil or a lid. Bring the liquide to a simmer and place in a low oven (250 degrees)

Cook for 4-6 hours or until the meat is tender and delicious.

Listen to the podcast for the rest of the cooking techniques we discuss!

 

 

 

 

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