Hints and Tips
Pre-trip preparation is the key here. Grip-seal bags can be used to carry dry ingredients such as flour mixes as described in the recipes. These bags can also be used to carry the drained contents of cans such as corned beef in the hash recipe or chick peas in the curry recipe. However, be careful about hygiene here. Store open can contents, especially meat, in bags for short periods only, and especially in hot weather.
Generally, we only have one stove at a time to cook on, so a bit of planning and swapping of pans may be required for some recipes. For things that need to be boiled, like potatoes or pasta, bring them to the boil for just a few minutes and then take the pot off the heat and leave to stand whilst you cook something else. The potatoes will continue to cook in the hot water and then just swap pans every now and then to bring it back to the boil.
Pots and pans bought from camping suppliers are fine and are designed to stack together well. The problem with them is their size; ok for one or two people but not large enough for a group of 3 or more. I bought a cheap (£10) 4 litre, non-stick aluminium casserole pot with small side handles and a lid from Robert Days a few years ago and it has served us well. A set of the usual handleless camping pots sits inside it and the whole lot fits in the bottom of my rucksack.
There is nothing worse that walking along listening to pots and pans rattling in your rucksack. Pack J-cloths and sponge pan scourers between them to stop any movement.
A long lighter is useful for lighting stoves, especially a petrol stove where singed eyebrows are a distinct possibility.
In the pouring rain or driving snow I usually cook in the entrance of the tent just inside the fly sheet. When the tent is sopping wet it is unlikely to be a problem. But be careful, especially when lighting any stove.
Stoves and alcohol don't mix; unless you are only burning it.
Pre-trip preparation is the key here. Grip-seal bags can be used to carry dry ingredients such as flour mixes as described in the recipes. These bags can also be used to carry the drained contents of cans such as corned beef in the hash recipe or chick peas in the curry recipe. However, be careful about hygiene here. Store open can contents, especially meat, in bags for short periods only, and especially in hot weather.
Generally, we only have one stove at a time to cook on, so a bit of planning and swapping of pans may be required for some recipes. For things that need to be boiled, like potatoes or pasta, bring them to the boil for just a few minutes and then take the pot off the heat and leave to stand whilst you cook something else. The potatoes will continue to cook in the hot water and then just swap pans every now and then to bring it back to the boil.
Pots and pans bought from camping suppliers are fine and are designed to stack together well. The problem with them is their size; ok for one or two people but not large enough for a group of 3 or more. I bought a cheap (£10) 4 litre, non-stick aluminium casserole pot with small side handles and a lid from Robert Days a few years ago and it has served us well. A set of the usual handleless camping pots sits inside it and the whole lot fits in the bottom of my rucksack.
There is nothing worse that walking along listening to pots and pans rattling in your rucksack. Pack J-cloths and sponge pan scourers between them to stop any movement.
A long lighter is useful for lighting stoves, especially a petrol stove where singed eyebrows are a distinct possibility.
In the pouring rain or driving snow I usually cook in the entrance of the tent just inside the fly sheet. When the tent is sopping wet it is unlikely to be a problem. But be careful, especially when lighting any stove.
Stoves and alcohol don't mix; unless you are only burning it.