[Sca-cooks] Camp cooking experiment

[Nick Sasso]

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org]On Behalf Of
wildecelery at aol.com
Sent: Wednesday, March 21, 2007 1:52 PM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] Camp cooking experiment


I was just given a seal-a-meal as a gift.  Do others have other good ,
tested ideas for Pennsic foods? (Thank you to Gunthar for those he already
posted!)
-Ardenia  > > > > > >


NEarly all of the stewy, brown glop sort of recipes from early British and
other cookbooks will work great.  We found that when we did this for Gulf
Wars about 5 years ago, it was wise to thaw completly as possible before
immersing in water.  I will also step out and say that our best results were
with things that were laid flat and frozen no more than about 1" thick.  Any
starch and sauce/stew/ragout sort of thing will do great.  For pastas and
rice and such, ever so slightly undercook to avoid gumminess.  We did do
some very thin chicken pies from Menagier . . . you need the instant seal
feature to avoid chicken pancakes.  If you use a solid sort of form, you can
do pies pretty nicely . . . think springform pan, only a little shorter.

Anything that you would marinade and grill will hold up well.  Also, if you
want to do SOME cooking, you can precook parts of the dish and assemble or
cook on site.  It will save lots of preparation time and dishes anyway.
Then throw it all into the pot for the stew or whatever the dish.


niccolo difrancesco
(proponent and owner of a FoodSaver by Tilia . . . bags are reuseable if not
boiled)