[Sca-cooks] Camp cooking experiment a success

[Elaine Koogler]

I have been doing this for several years now.  For our Middle Eastern feast,
we cut the lamb roasts up into table-sized chunks, put the chunk along with
the marinade into a bag and sealed it.  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

On 3/21/07, Ysabeau <lady.ysabeau at gmail.com> wrote:
>
> I have to agree with the seal-a-meal thing. It rocks. I did it with rice
> and
> stew. It came out wonderful!
>
> I was also invited to dinner in a camp where they did the same thing. They
> even made a pot pie type of thing in a foil pan that came out delicious.
> They baked it at home and let it cool before sealing it. They boiled it in
> the bag to heat it up. I wasn't as crusty as straight from the oven but it
> was pretty darn good! They also made cobbler the same way.
>
> Just some food for thought!
> Ysabeau
> ~waves at Rebecca...it was nice meeting her at the sewing class!~
>
>
> On 3/21/07, Michael Gunter <countgunthar at hotmail.com> wrote:
> >
> > 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
> > cleanup.
> >
> > Gunthar-Bob sez, "Check it out!"
> >
> > yers,
> >
> > Gunthar-Bob
> >
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