You guys are always talking about this great stuff you cook when you're out, stews etc. But what do you prepare it all on, I'm thinking of making a small chopping board for this, but what do you use??
Cheers
Cheers
Preperation board
- Thread starter Wilderbeast
- Start date
Cheap, lightweight cutting boards from Ikea 
Red for dead stuff and white for everything else ..........less than a £ each too
I do have wooden ones, which I do prefer but I know they're less hygenic and they weigh more too.
cheers,
Toddy
Red for dead stuff and white for everything else ..........less than a £ each too I do have wooden ones, which I do prefer but I know they're less hygenic and they weigh more too.
cheers,
Toddy
I pre prep as much as possible if I am taking food with me but If I'm preping in the field a split log is nice and clean to work on.
For a really lightweight solution, the large plate in this set is good for food prep when unfolded :
http://www.completeoutdoors.co.uk/product_info.php?products_id=5304
http://www.completeoutdoors.co.uk/product_info.php?products_id=5304
forestwalker
Bushcrafter (boy, I've got a lot to say!)
I use a piece of birch plywood. Wood is actually pretty good hygienically, in many cases better than plastics.
I use a jamie oliver cheeseboard that I got for xmas one year
Similiar size to the one Ray Mears carved out of sweet chestnut in the 4 seasons episode of Bushcraft.
I take an small antibacterial spray bottle with me if I'm in fixed camp.
Its a bit heavy but makes prepping food more enjoyable in the field and looks nicer than white plastic.
I'd recommend taking a small wooden one if weight isnt a massive issue and you will have lot of food to cook.
Nicolas
Similiar size to the one Ray Mears carved out of sweet chestnut in the 4 seasons episode of Bushcraft.
I take an small antibacterial spray bottle with me if I'm in fixed camp.
Its a bit heavy but makes prepping food more enjoyable in the field and looks nicer than white plastic.
I'd recommend taking a small wooden one if weight isnt a massive issue and you will have lot of food to cook.
Nicolas
just made a beech chopping board, plain chamfered edges and sealed with linseed oil, beautiful bit o' wood!
upside down lid / top pan of whatever billy I'm using at the time or a split piece of wood but being a lazy sod its normally the first
Scots_Charles_River
Bushcrafter (boy, I've got a lot to say!)
Wood has been used for hundreds of years and we've survived Best to wet it before use.
Plastic is just more junk for land-fill sites, the scratches also can embed bacteria but it can also leach chemicals which cause sterility in men and breast cancer in women.
In both cases, bacteria aren't going to be a much of a problem if it is cleaned and dried afterwards.
Best to wet it before use. Plastic is just more junk for land-fill sites, the scratches also can embed bacteria but it can also leach chemicals which cause sterility in men and breast cancer in women.
In both cases, bacteria aren't going to be a much of a problem if it is cleaned and dried afterwards.
No commercial kitchen uses a wooden chopping board, especially for meat.
I'm a firm believer in we all ought to live a little more grubbily, but if I'm feeding other folks I'll be extra careful.
cheers,
Toddy
I'm a firm believer in we all ought to live a little more grubbily, but if I'm feeding other folks I'll be extra careful.
cheers,
Toddy
99% of bug can not live for long in conditions that are either too sweet or too acid or too salty. I've used a wooden chopping board all my cooking life and the one I have now is 5 years old. No bugs on it, and no chemicals either. I prep my meat same way as my mother did, and my grand mother before her. Good sharp knife to chop, and a half a hand of damp salt to scrub the board clean. The salt gets into the cuts and a cleans out the gunk and soaks into the surface meaning bugs can not grow. My gran used to do the same on on her kitchen table till the surface was more salt than wood.
wood has been used for a thousand years or more, plastic a couple of decades, who knows what they will say about plastic in a 100 years or so:yikes:
Couldn't agree more. Might not get you a pass in the local council food hygiene exam but what the hell. We use wooden boards for everything. Liz tries to keep them separate for different foods, fish, meat, veg etc but I'm not so fussy
Dave
Cheap, lightweight cutting boards from Ikea
I've used a single cheapo nylon type chopping board for both meat and veg all my life and never poisoned myself or anyone else. I just prep the veg before dealing with the meat and give it a good clean in scalding hot water afterwards.
Wooden chopping boards are lovely but mine are relegated to bread-slicing duty only because they pick up stains horribly.
I tend to prep most of my stuff before I go too but when in need I use the plastic liddy thing that came with my trangia.. ah here;
light and packs away inside.
Cheers,
Alan
light and packs away inside.
Cheers,
Alan
For dayhikes, I will often carry a polyboard or poly sheet for food prep.
For longer stays, I often will make some kind of table.
For longer stays, I often will make some kind of table.
For dayhikes, I will often carry a polyboard or poly sheet for food prep.
For longer stays, I often will make some kind of table.
mmmmmmmmmmmm cheese and meats in the bush!!
Trust you to bring out the super photo's hoodoo!
Yup, I'll echo that - prepare before going out. That means meat is chopped and marinaded and put in a placcy bag. For stews you can buy those bags of already chopped veg etc. Keep prep to a minimum. And what prep that does need to be done can either be done straight into the pot or on to a bag or bit of wood or something.
I prefer wood, But if walking and doing simple prep, a tuperware lid cut to the internal rim of my billy.
