[pct-l] Titanium pot scorching

[jerrygoller at backpackgeartest.org (Jerry Goller)]

I make my own meals to this is pretty easy for me to do. I put the meat
(dehydrated ground beef, freeze dried chicken, turkey, ham, sausage, etc.)
and any rice or pasta in a separate Ziploc and put it inside the larger
Ziploc that has the sauce, instant potatoes, soup mix, or what ever I'm
going to use. 

I put water in the meat/pasta Ziploc about 20 or 30 minutes before I start
dinner and let it reconstitute in the cold water. I then put it in the pot
with enough water, and a bit extra, to reconstitute the sauce portion. I
bring it to a boil then pour out the right amount of water for the sauce. I
then drain off the extra water and put the meat/pasta in the bigger Ziploc. 

Since there is nothing really to burn, and I'm only bringing it to a boil,
the pot just wipes out and the meal is nice and hot.

Jerry 


http://www.BackpackGearTest.org : the most comprehensive interactive gear
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-----Original Message-----
From: pct-l-bounces@mailman.backcountry.net
[mailto:pct-l-bounces@mailman.backcountry.net] On Behalf Of Jeff Moorehead
Sent: Friday, December 23, 2005 5:21 PM
To: pct-l@mailman.backcountry.net
Subject: [pct-l] Titanium pot scorching


I'm trying to develop a meal system based on rehydrating a dinner and then
simply heating up the mixture. The savings in time, fuel, and trail effort
should be well worth the effort of cooking, dehydrating, and vacuum
packaging these meals now. I am trying each dish out by rehydrating and
heating it up on my alcohol stove, but I am having a hard time avoiding the
typical scorching that comes from use of titanium pots. It scorches so
easily I am thinking of using something like a scorching pad. Given how hard
it is to make an alcohol stove truly simmer, has anyone managed to solve the
scorching problem? 

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