[Sca-cooks] Camp cooking experiment a success

Michael Gunter countgunthar at hotmail.com
Wed Mar 21 10:19:55 PDT 2007

Elizabeth and I cooked for the camp for Gulf Wars this
year and we tried something different. For Christmas
we got a FoodSaver Seal-A-Meal so we pretty much
just pre-cooked everything in order to make cooking
and cleanup in camp as easy as possible.

Let me tell you, invest in a FoodSaver.

It protects food, makes it last longer and cooking is
a breeze. Cleanup consisted of pots of hot water and
tossing aluminum serving pans.

Although everything was modern this time, period
dishes would be accomplished almost as easily.

Examples of things that were sealed and then heated.

Corn on the cob with butter already smeared over it was
sealed and then boiled.

Steaks were seasoned and sealed then grilled.
Chicken was sealed in bbq sauce and grilled. The marinade
went all through the meat.

Spaghetti noodles were cooked and sealed then just
tossed in hot water, openend and fluffed a bit.

For pot roast night the pot roasts were in sealed bags,
roasted vegetables were also sealed and heated in boiling
water. No problems.

Breakfast burritos were extremely popular. They were made
at home and sealed then tossed in hot water for a few minutes.

Pretty much anything that would have messed up a pot was
precooked and sealed.

When you are busy at War and have a lot of people to feed
every night I can't think of a better way of doing things.

Next year or at Pennsic, we plan on doing the same thing
but having someone on the meal plan prepare and clean up
each night. What we will do is put that evening's dinner in
a small cooler and the designated people will just take the
bags out of the cooler, heat, pour into aluminum trays with
whatever else goes with the meal and then has an easy

Gunthar-Bob sez, "Check it out!"



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