[Sca-cooks] Camp cooking experiment a success

Ysabeau lady.ysabeau at gmail.com
Wed Mar 21 12:26:38 PDT 2007

I'll ask Claire for the recipe on the pot pie. It was actually "chicken
cordon bleu pie". It was incredibly yummy. I actually asked how they got an
oven to war and they said that it was cooked using a boil-in-bag method. I
was shocked!


On 3/21/07, Michael Gunter <countgunthar at hotmail.com> wrote:
> >With marinade, you need to make the
> >bags a little larger, otherwise drawing air out of the bag also pulls the
> >marinade out!!  But by doing this, the vacuum seal pulls the marinade
> into
> >the meat...the roasts were incredible!!
> >
> >Kiri
> Yeah, use the "Moist" setting and make the bags a bit bigger.
> I thought the spaghetti had been squished into mush but
> it came out just fine.
> I wouldn't have tried any kind of pie or easily squishable item
> because it does squeeze it a bit. I wonder how they did the
> "pot pie" item. The cobbler I can see.
> I sealed refried beans, taco meat, mashed potatoes, marinara
> sauce, sautee'd mushrooms, seasoned raw steaks, chicken in
> marinade, Ranch Style beans, fajita chicken, pretty much anything
> you want sealed and either just warmed up or that can be opened.
> Any foods left over were put in double freezer ziploc bags and
> they were sometimes carefully reheated in hot water.
> Gunthar
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