Greetings Fellow Gourmet Campers!
Well, the 2016 camping season is well underway and here at the Gourmet Girls on Fire test
kitchen we continue to try out new recipes for our readers. As the Executive Chef for the
Gourmet Girls, I know how difficult it can be planning your menus and packing up your
cooler for the trip. Here are a few tips to make your life easier!
1. Put the main course for the last night of your trip in the cooler first, or at the bottom. It
will stay cold longer and that way. Keep packing your cooler working backwards with the
first nights food on top. That way you won’t be rummaging around looking for items and
the cooler will stay closed longer, which helps to prevent ice melt.
2. Plan your meals so that the most perishable foods, like fish and chicken, are eaten the
first few nights. Marinated meats last longer so schedule them for evenings later in the
week.
3. Keep your salad greens in a water proof cold sack at the top of your cooler or in a
separate zippered bag with a small, leak proof ice bag. Empty water bottles that you have
filled with tap water and frozen work especially good for this. Make sure your greens don’t
freeze!
For more amazing tips, don’t forget to download The Gourmet Girls Go Camping Cookbook, now available on Amazon and iBooks for your iPad.
Until next Tuesday, Bon Appetite! Denise
