[pct-l] Re: Cooking in Ziploc bags, etc.

[msaenz at mve-architects.com (Mike Saenz)]

Missed the earlier posts on this but:

I've been eating home-made, dehydrated meals pre-packed in FREEZER
zip-locks.
No leak. I use a lexan spoon instead of my spork in order to reduce the
risk of puncture.
After meal cleaning is simply rinse the bag and use as a trash bag.

Key here is using the freezer bags, not the regular ones. 


Michael Saenz ,  Associate Partner
McLarand    Vasquez    Emsiek   &   Partners,   Inc.
A r c h i t e c t u r e  |  P l a n n i n g  |  I n t e r i o r s
MVE          MVE    Institutional         MVE    S t u d i o
w  w  w   .   m  v  e   -   a  r  c  h  i  t  e  c  t  s   .   c  o m

-----Original Message-----
From: pct-l-bounces@mailman.backcountry.net
[mailto:pct-l-bounces@mailman.backcountry.net] On Behalf Of susan alcorn
Sent: Monday, March 13, 2006 9:33 AM
To: pct-l@mailman.backcountry.net
Subject: [pct-l] Re: Cooking in Ziploc bags, etc.

Hi,
  I don't like the idea of pouring boiling hot water into Ziploc or
similar bags. Not only is there the chemical-release issue, there's also
the problem that the corners tend to leak. You could end up with very
hot water in your lap.
  We repack our freeze-dried food into paper lunch bags at home (or
resupply points). Label the bags with a waterproof pen and seal the bag
with masking tape.
We can put several in a larger ziplock bag (two other benefits--the
savings in space and weight). We then do have to eat out of the cook pot
(and a cup for the second person), but we don't have scads of messy
ziplock bags to contend with. On the rare occasions when we can burn
anything, we can burn the paper bags, too. 
  Disclaimer: Can't quarantee the paper bags will keep food fresh
forever, but have always been fine for the week to 10 days between our
resupplies. We know that it does NOT always work for beef jerky,
probably because of the high fat content. 
Susan Alcorn 

-


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