4-23. Fully cook wild game, large insects, freshwater fish, clams, mussels, snails and crawfish to kill any internal parasites. Mince mussels and large snails to make them tender for consumption. Cooking these items will also improve the taste and, in some cases, allow the isolated person to stretch out how much food they have (for example, turning a small rabbit into a large stew). Cooking will also slow the decomposition of food but will not eliminate it.
4-24. In some cases, cooking food properly can produce more calories from the food, as in the case of starches. Cooked starches have more calories for use as energy than raw starches. Cooking in many cases can destroy harmful anti-nutrients that bind minerals. The destruction of these anti-nutrients can assist in the absorption of beneficial nutrient food compounds. Cooking will destroy many bacteria that are present which work to break the food down causing it to spoil faster.
4-25. Cooking methods that are the best for immediate consumption and provide the most nutrition are the least effective for food preservation. Reheat, boiled and steamed food every day until fully consumed. The danger zone for food bacteria growth is between 40 and 140° F. Heat meat to an internal temperature of 180° F. When food is reheated, it should be heated to an internal temperature of at least 165° F. The symptoms of food borne illness like diarrhea or vomiting can cause severe dehydration and can be serious to the isolated person.
Leaching
4-26. Leaching food is a technique that is used to prepare food for cooking by removing unwanted substances that are water-soluble minerals like potassium, for example. Removing bad tastes from food and softening food are other benefits of leaching. Placing cleaned and shelled acorns in a clean fast flowing stream will remove tannic acid from acorns or wild asparagus so it can then be roasted and consumed. If no stream is available, leaching can be done by soaking food in several changes of water.
Boiling
4-27. Boiling is a high heat cooking technique and is the most nutritious, simplest, and safest method of cooking (see figure 4-1 on page 4-5). Boiling allows the isolated person to heat and moisten plants and meat breaking them down and making them more easily digestible. Boiling allows all the nutrients to stay in the broth of the stew. It allows the addition of plants and water to the mixture to increase the amount of food and improve the taste. Isolated persons can eat the meat and plants plus hydrate and receive nutrients from the leftover broth. Boiling works well for feeding larger groups.
4-28. Numerous containers can be used for boiling. For example, suspend a metal container above, or set beside, a heat source to boil foods. Green bamboo makes an excellent cooking container.
Parboiling
4-29. Parboiling is the partial boiling of food. Parboiling is used to remove foul-tasting substances from food. Parboiling softens foods that are going to be cooked in another way like baking or grilling.
Steaming
4-30. Steaming is an indirect heat method of cooking that works by using boiling water to produce steam and then using that steam to cook the food. For example, a metal container suspended above, or set beside, a heat source to boil foods. Green bamboo makes an excellent cooking container.
Stone boiling
4-31. Stone boiling is a method of boiling using superheated rocks and a container that holds water but cannot be suspended over an open flame. Examples of these containers are survival kit containers, a helmet, a hole in the ground lined with waterproof material, or a hollow log. The container is filled with food and water and then heated with superhot stones until the water boils. Stones from a stream or damp area should not be used. The moisture in the stones may turn to steam and cause the stones to explode while they are being heated in the fire. The container should be covered and new stones added as the water stops boiling. The rocks can be removed with the aid of a wire secured to the rock before being put into the container or two sticks used in a chopstick fashion.
Baking
4-32. Baking is a good method of cooking as it is slow and allows the food’s nutrients to stay in the container, retaining a large amount of the moisture in the food and making tough meat tender and easier to consume. Baking is often used with various types of ovens. Ovens that can be improvised in the field include the bank oven. This is produced when the isolated person finds the bank of a river or hill with clay dirt. The isolated person will go to the top of the bank and put a stick in the ground about two feet back from the bank drop off. This will create the hole for the chimney so the oven can breathe. Then at the banks face, a hole will be dug for the cooking compartment with a small opening and a larger interior space. Once the hole is dug, the isolated person can build a fire inside the cooking compartment to cure it. A door can be made from a large rock or green log. Before use, heat up a set of coals, place inside the oven and begin to bake.
Reflector Oven
4-33. The reflector oven works well for baking and is easy to make. Just build a framework that will reflect the intense heat from a fire. To improve the effectiveness of the oven the isolated person can add angles to the framework and if available add a lining of aluminum foil to intensify the reflection capability. Build a fire in front of the reflector achieving a nice set of coals. Place the food on top of the coals, keep the fire stoked, and bake. Temperature control for ovens can be measured and adjusted with the use of flour made out of dried plant grains or seeds.
Baking with Leaves
4-34. Foods can be baked by wrapping in wet leaves (avoid using a type of plant that will give an unpleasant flavor to what is being cooked), placed inside a metal container, or packed with mud or clay and placed directly on the coals. Fish and birds packed in mud and baked must not be skinned because the scales, skin, or feathers will come off the animal when the mud or clay is removed. Clambake-style baking is done by heating a number of stones in a fire and allowing the fire to burn down to coals.
4-35. A layer of wet seaweed or leaves is then placed over the hot rocks. Food such as mussels and clams in their shells are then placed on the wet seaweed or leaves. More wet seaweed or leaves and soil is used as a cover. When thoroughly steamed in their juices, clam, oyster, and mussel shells will open and may be eaten without further preparation.
Roasting
4-36. Roasting food is a less desirable method of cooking because it involves exposing food to direct heat. This can quickly destroy the nutritional properties of the food. The fire will not only dry out the food—it will also cause the food’s very important juices to cook out and end up in the fire. Putting a piece of food on a stick and placing it over a fire is considered roasting. Planking is another form of roasting. This involves meat, which can be cooked on a flat surface such as a rock, a board, or a piece of bamboo. This surface is propped up next to the fire. The radiant heat from the fire cooks the meat. The meat will need to be turned over to thoroughly cook both sides.
Frying
4-37. Frying is the least favorable method of preparing food. Nearly all of the natural juices are cooked out of the meat, which tends to make it tough, and some of the meat’s nutritional value will be destroyed. Frying can be done on any nonporous surface which can be heated. Examples are unpainted metal from an aircraft, vehicle parts, large seashells, flat rocks, and some survival kits.
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