Presentation on theme: "Girl and Boy Scouts know this equipment for this type of cooking as buddy burners and vagabond stoves. As with stick roasting, anyone can construct the."— Presentation transcript:
Girl and Boy Scouts know this equipment for this type of cooking as buddy burners and vagabond stoves. As with stick roasting, anyone can construct the equipment
The equipment for tin-can cooking consists of a burner as a source of heat and a separate cooking surface.
The burner has three parts: 1. Can such as a tuna can or a new unused paint can 2. Cardboard or cotton 3. Paraffin (candle wax) or stove fuel
The can should be empty clean and dry. Their should be a lid so that the flame can be extinguished
If making the tin-can cooker with cardboard, follow these instructions: 1. Cut card board into strips just slightly smaller than the height of the can 2. Roll up the card board into three or four coils. Be sure to leave space between the card board. 3. Melt the paraffin and pour the liquid into the can. Leave about ¼ inches of card board above the top of the paraffin
When the paraffin has solidified, the card board will act as a wick. Make sure the card board does not stick up higher than the can. This would make it difficult to control as well as put out the flame when finished
If making the tin-can cooker with cotton and fuel, follow these directions. 1. Get a soup can that is clean and dry. A new unused paint can with lid is also an excellent choice. 2. Place enough cotton in the can so that is is not so tight that you can not move it slightly with your hand but not so loose that it falls out when turned upside down. 3. Pour camping stove fuel on the cotton so that it is saturated but not so much that excess pour out.
The cooking surface of the stove is constructed of a 1- gallon tin-can. To make the stove, completely remove one end of the can. Turn the can upside down with the open end on the ground.
The top of the can will be the cooking surface. With a punch type can opener, punch about five holes in the side close to the top and only on one side.
At the bottom of the can (open end) and on the side opposite the holes, cut a flap in the can’s side that is as wide as the small tuna/soup can. Use tin snips to make the two cuts and then fold the flap up.
Some recipes for tin-can cooking are: Bacon pancakes, instant soup, pizza, pie etc.