[pct-l] cold soaking food containers

[dicentra]

I've tested a lot of my "hot" recipes with cold water. It works and tastes just fine.  Just (about) double the time that it will take for rehydration.
 
If you are vacuume sealing, place a small piece of paper towel between the food and the bag. This will help prevent the puncturing that occurs with rice etc.  Just use the paper towel to clean your bowl and then fire starter. :)
 
~Dicentra


http://www.onepanwonders.com ~ Backcountry Cooking at its Finest
http://www.freewebs.com/dicentra 

 

--- On Fri, 3/8/13, Scott Williams <baidarker at gmail.com> wrote:


From: Scott Williams <baidarker at gmail.com>
Subject: Re: [pct-l] cold soaking food containers
To: "Lee Staley" <leestcoast at gmail.com>
Cc: "Pct-l" <pct-l at backcountry.net>
Date: Friday, March 8, 2013, 8:37 PM


Me too.  I won't go back to cooking on trail without a fight!   It was just
too easy all summer on the CDT to soak a wonderful meal and have it ready
to eat as soon as my camp was pitched.  I did like Melanie and used a
separate zip lock for each meal and a second for leak proofing.  I made up
all my meals at home using a vacuum seal and had the same problem you are
having.  I'd have to go in and break the little "needles" of dried food and
try again.  Sometimes I just gave up and used the ones that wouldn't seal
in my first resupply boxes.  I didn't reuse the zip lock bags that I soaked
the food in as I always poured in a lot of olive oil and cleaning them
would have been nearly impossible on trail.

My drill was to get my food box in a town which contained a small pile of
heavy duty zip locks and then spend some time transferring the meals from
the vacuum saver bags to the zip locks, so I wouldn't end up with double
garbage on trail.

Hike on,

Shroomer
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