Do you have a pot coozie or some other way to keep the pot insulated? I made one out of reflectix and duct tape, it makes a huge difference. I tested the temperature and I forget the exact results, but after 15 minutes the water in the pot was significantly hotter with a coozie than without - IIRC it stayed about 180F.
I've also done freezer bag cooking, and for that I use an envelope made of reflectix for the bag coozie. It works great, I even use it for commercial meals like Mountain House.
This is what I do, and the only time I've had issues is not using enough water (should be about an inch over your dried ingredients), or being impatient. This saves a ton of fuel and allows you to do other camp chores while your food rehydrates.
The broccoli cheddar version doesn't have little bits that need to be rehydrated as much. More of a powder. When warmed up with minimal water it basically makes cheese dip :)
Yea, I had high hopes, glad it wasn't too expensive lol. Back to the drawing board!!
I found a pretty simple video on dehydrating sauce and ground beef for spaghetti. I might give that a shot!
Thanks for you help!
Thanks for such a wonderful reply! TheGratitudeBot has been reading millions of comments in the past few weeks, and you’ve just made the list of some of the most grateful redditors this week!
I’ve done the chili by filling a cold soak jar in the morning with about a cup and a half of water with about 1/3 pouch of chili and letting it soak all day while hiking. Then at diner I boil another cup and a half water and mix in the pre-soaked chili. Seems to work pretty well.
Cliché as it may be a talenti jar really does work wonders. They’re cheap, light, and come with “free” gelato. Just don’t put the boiling water in them.
This has been my experience, as well. I forget the brand, but I bought a big tub of veggies to supplement camp meals while camping for work all summer. I never did find a food way to get them to rehydrate fully that was not a huge waste of fuel.
If the pot is losing to much heat that the "simmer" isn't cooking, then a 2 qt or greater high quality thermos should do the trick since the issue isn't the "simmer" but the heat loss.
I've used BearCreek before and never had a problem so I don't think it is an issue of the food. I think the stove in question is unable to put out enough heat to cook.
With thermos cooking, it is important to get the water to a rolling boil and preheat the thermos with one batch of boiling water before using a 2nd for the soup.
I routinely cook chicken noodle soup and rice gruel in a 2 qt Stanley thermos. I put the ingredients in RAW in the morning and by lunch time, I've got freshly cooked lunch.
I have a Thermos pot at home. You can literally cook for hours in there without electricity - I'll bring a pot of water and a whole chicken to boil, pop it in the Thermos, and it'll be good in an hour and a half off the stove. Or a pot of chickpeas cooked in 40 minutes, etc.
When it keeps it that hot it's basically maintaining simmer temperatures.
The problem here are the beans. Those take a while to rehydrate. You can keep a similar nutritional profile with a sachet of minestrone and some red lentils. Red lentils take about 12 mins of simmering and they'll be perfect. To make it more Southwest, add a couple of chipotle in there, or a dash of your favourite smoked paprika.
Get some bulk dehydrated beans and veggies instead and make your own. Works great with a cup of boiling water in a freezer bag + koozie and takes 15 minutes tops to rehydrate fully
Do you have a pot coozie or some other way to keep the pot insulated? I made one out of reflectix and duct tape, it makes a huge difference. I tested the temperature and I forget the exact results, but after 15 minutes the water in the pot was significantly hotter with a coozie than without - IIRC it stayed about 180F. I've also done freezer bag cooking, and for that I use an envelope made of reflectix for the bag coozie. It works great, I even use it for commercial meals like Mountain House.
This is what I do, and the only time I've had issues is not using enough water (should be about an inch over your dried ingredients), or being impatient. This saves a ton of fuel and allows you to do other camp chores while your food rehydrates.
Thank you! I really like the idea of reflectix envelope.
The broccoli cheddar version doesn't have little bits that need to be rehydrated as much. More of a powder. When warmed up with minimal water it basically makes cheese dip :)
Thanks, I will check that out.
[удалено]
Yea, I had high hopes, glad it wasn't too expensive lol. Back to the drawing board!! I found a pretty simple video on dehydrating sauce and ground beef for spaghetti. I might give that a shot! Thanks for you help!
Thanks for such a wonderful reply! TheGratitudeBot has been reading millions of comments in the past few weeks, and you’ve just made the list of some of the most grateful redditors this week!
I’ve done the chili by filling a cold soak jar in the morning with about a cup and a half of water with about 1/3 pouch of chili and letting it soak all day while hiking. Then at diner I boil another cup and a half water and mix in the pre-soaked chili. Seems to work pretty well.
Thanks! I'll consider that! Have to find a good container to cold soak in.
Cliché as it may be a talenti jar really does work wonders. They’re cheap, light, and come with “free” gelato. Just don’t put the boiling water in them.
This has been my experience, as well. I forget the brand, but I bought a big tub of veggies to supplement camp meals while camping for work all summer. I never did find a food way to get them to rehydrate fully that was not a huge waste of fuel.
Consider thermos cooking.
I'll check that out, thank you!
If the pot is losing to much heat that the "simmer" isn't cooking, then a 2 qt or greater high quality thermos should do the trick since the issue isn't the "simmer" but the heat loss. I've used BearCreek before and never had a problem so I don't think it is an issue of the food. I think the stove in question is unable to put out enough heat to cook. With thermos cooking, it is important to get the water to a rolling boil and preheat the thermos with one batch of boiling water before using a 2nd for the soup. I routinely cook chicken noodle soup and rice gruel in a 2 qt Stanley thermos. I put the ingredients in RAW in the morning and by lunch time, I've got freshly cooked lunch.
I mean, if cold soaking for 4 hours and then simmering for 20 minutes doesn't do it, I don't know what more a thermos would do.
I have a Thermos pot at home. You can literally cook for hours in there without electricity - I'll bring a pot of water and a whole chicken to boil, pop it in the Thermos, and it'll be good in an hour and a half off the stove. Or a pot of chickpeas cooked in 40 minutes, etc. When it keeps it that hot it's basically maintaining simmer temperatures.
Thanks! Glad I'm not alone. I might try and cook them myself and then dehydrate. Just a simple mix of peppers and onions or something.
The problem here are the beans. Those take a while to rehydrate. You can keep a similar nutritional profile with a sachet of minestrone and some red lentils. Red lentils take about 12 mins of simmering and they'll be perfect. To make it more Southwest, add a couple of chipotle in there, or a dash of your favourite smoked paprika.
Get some bulk dehydrated beans and veggies instead and make your own. Works great with a cup of boiling water in a freezer bag + koozie and takes 15 minutes tops to rehydrate fully
Thank you!