Sunday, August 3, 2014
Outdoor Cooking....Beyond the Pouch.
I just returned from a 3 day float trip and while some folks would be content to simply chow down on packets of rehydrated slump, I decided to eat well and the raft's cargo carrying ability allowed me to do just that. As an experiment we tried a vacuum sealer in conjunction with some pre-cooking and freezing and the results were pretty spectacular for camp cooking. I hate to try to make camp cooking a big production because time spent cooking is not time spent doing other stuff that I'm there to do in the first place.
For the first sample meal we took some breakfast sausage and fried it up at home, we drained it and let it cool. The we took some frozen bell peppers and onion pieces, added it to the sausage and vacuum sealed it in a two person portion. Into the freezer it went. The idea was to pull if from the cooler and reheat it in the skillet with a bit of olive oil and then crack a couple of eggs onto it for a quick and easy breakfast scramble. In execution is worked perfectly- in fact after a couple of days it was still a little frozen. Depending on your climate you should get this to make it at least a couple of days unless you're camping in death valley.
For snacks and lunches we took nuts, jerky and dried fruit and vacuum sealed it into serving size vacuum bags- it made grabbing a quick bite easy and convenient.