Gourmet Camping

[CraigWilliams]

Hi,

I'm just back from a short trip around the Balkans in Europe and found cooking on a single gas burner to be somewhat of a nuisance. I understand that camp cooking is different from home cooking, but I always find myself wanting another burner to give more variety to just one pot meals. This may be me and a small minority of people out there but I'm interested in what others like myself (people that love food) do to combat the problem. I've not found any suitable products out there with two burners which are light enough for the backpacker, unless I were to simply take 2 separate systems.

Please tell me your thoughts on this, Craig.

 

[nermander]

Are you talking about a system with two burners on one bottle?

 

[seobserver]

Bulk and weight is everywhere to be fought if you have to carry your gear. Try changing meals to be more of stew and soup sort and most dishes can be made in one or two pots on one flame.

Some sampel of 2 flame kitchenets for the outdoors weight kilos where you prefere to carry grams.
Car campers and boat holliday gives other options.

 

[Didgeridoohan]

Have you tried using a pot cozy (an insulating bag that keeps the heat in your pot and subsequently lets your food finish cooking without a burner, freeing up your burner for a second pot)?

 

[joru]

We usually bring two Trangia 25 with gasburners and one MSR Reactor (for cooking water) when we do our gourme hikes in the mountains every year. This is for a group of 4-5 people. With two stoves and 4 pans (and a water cooker) everyone can be involved in preparing different parts and that speeds things up a bit.

..solo it takes just to long to prepare gourmet meals I think, but sure, two lightweight canister stoves may speed it up...

Happy eating

//J

 

[SeñorCaca]

There are freeze dried products or freeze dried alike in regular stores such as ICA and Coop, but they're not labeled as freeze dried nor as food for the outdoor. There is 3 min pasta (macaroni - white and brown), 3 min rice (cook it like couscous), soups and sauces to use as spices or sauces; for example sun-dried tomato and basil soup, which works as bolognese sauce for your pasta. For meat use the minced meat replacement made from soy protein - you find this on the shelf for pasta. Next to this you'll find the chicken replacement - looks and feels like chicken.
In asian stores you'll find coconut milk powder. With rice, chicken replacement and an envelope of asian spices you'll get a decent wok. Just add dried veggies.
Boil potatoes 90 % through. Leave them in the fridge overnight. Cut them into 1,5 cm slices and dry them in the oven. Use them for a moussaka. To make the bechamel use 1/2 envelope of cream sauce and 1/2 of white wine sauce. When making the food, just bring the potatoes to a boil and leave them in the hot water while making the bechamel and the minced meat.
Etc.

For this you need only one burner but two pots and maybe another, plastic, container of up to 1,5 l.

Good luck