Rezarf <><
Explorer
Here is what a bake packer looks like, sorry if it has already been covered before...
Tasty Meals without Refrigeration
- Thread starter BigAl
- Start date
paulj
Expedition Leader
Any thoughts on what are the best bags for use in the bake packer? They used to recommend non-zip Glad storage bags, but that type is hard to find. Plus I don't buy that type for other use.
There is a new type of 'zip' that is intended for steaming food in the microwave. These are supposed to have some sort of venting on one side that lets excess steam escape. They might work in the bake packer.
I also wonder whether any of these bags would work in the higher temperatures of a pressure cooker (255F). The larger BP fits in my 4qt Presto PC.
paulj
There is a new type of 'zip' that is intended for steaming food in the microwave. These are supposed to have some sort of venting on one side that lets excess steam escape. They might work in the bake packer.
I also wonder whether any of these bags would work in the higher temperatures of a pressure cooker (255F). The larger BP fits in my 4qt Presto PC.
paulj
Super Doody
Explorer
Rezarf <>< said:
thanks for the hints and new ideas. Gotta try the pita pizza.
Its amazing that the glad bags don't burn. Do biscuits still have a flaky crust or is more moist?
paulj
Expedition Leader
The Bake Packer is used with water - about half way up. So it is really a steamer or trivet (ok, they claim it uses heat pipe principles to transfer a lot of heat at low temperature). The bag and its contents don't get hotter than boiling water. The batter or dough rises and cooks but you don't get any browning. Think of dumplings that aren't swimming the cooking liquid.
http://www.bakepacker.com/instructions.html
In these instructions they prefer Reynolds oven bags, especially for meat.
paulj
http://www.bakepacker.com/instructions.html
In these instructions they prefer Reynolds oven bags, especially for meat.
paulj
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Rezarf <><
Explorer
paulj said:
This is a good answer. I love the way the biscuits have come out in the past, they do come out dry, but they don't develop a golden brown crust.
FWIW, I have used all kinds of bags, but if you get a small box of the oven bags without a zip you can just stuff them in your camp box and have them when you need them. I also, cut just a bit of the water out of the mix, seems to make everything go a little faster.
ken richardson
Observer
Biscuits
I enjoy biscuits in the woods as well.
I simply use the gas grill that I always bring....it is an oven afterall, and use the canned variety of biscuits, cinimmon rolls etc. You need a good thick professional pan or they will burn on bottom even at low, but man are they good.
Just another hint for those that use gas grills. :chowtime:
Just noticed the original post was for non refrigerated foods. Oh well, I never go without ice. Beer and camping are like ......well....like cold beer and camping.....hmmmmm
I enjoy biscuits in the woods as well.
I simply use the gas grill that I always bring....it is an oven afterall, and use the canned variety of biscuits, cinimmon rolls etc. You need a good thick professional pan or they will burn on bottom even at low, but man are they good.
Just another hint for those that use gas grills. :chowtime:
Just noticed the original post was for non refrigerated foods. Oh well, I never go without ice. Beer and camping are like ......well....like cold beer and camping.....hmmmmm
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Connie
Day walker, Overland Certified OC0013
I have a couple of no refrigeration recipes that I like to always have on hand just in case. The first is of my own invention and was when I was feeding lots of people, but I know you can get smaller cans of some of the vegetables too. The second also makes alot of food, but the amounts can be reduced.
#1Canned Chicken Curry (aka What the heck am I going to feed these people)
3 -5oz (141g) can chunk chicken in water -not drained
1 -14&1/2oz (411g) can sliced new potatoes
1 -14&1/2oz (411g) can peeled diced tomatoes
1 -14oz (397g) can coconut milk
1 -8.25 oz (233g) can sliced carrots
1tbsp curry powder
1/2 cup lemon juice (lemons will keep for weeks and are still good even if the rind goes solid)
1 tbsp sugar
1 cup milk (the powdered kind works just fine)
Mix all ingredients together, heat throughout and serve over rice.
#2Spiced Morracan Cous Cous
1 tbsp olive oil
1 cup finely chopped carrots
1 chopped onion
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cinnamon
3.5 cups chicken broth
2 cups couscous
1/2 cup chopped dried apricots (100g)
1/2 cup golden raisins (80g)
2 tbsp dried parsley
Salt & cracked black pepper
Saute the carrots and onions in olive oil (MED-HIGH heat) until the onions are limp. Add the spices while stirring. Turn up the heat to (HIGH). Add the chicken broth. Bring to a boil. Stir in the cous cous, apricots, raisins, and parsley. Cover and REMOVE FROM HEAT. Let stand 5 minutes. Mix in the salt & pepper to taste.
#1Canned Chicken Curry (aka What the heck am I going to feed these people)
3 -5oz (141g) can chunk chicken in water -not drained
1 -14&1/2oz (411g) can sliced new potatoes
1 -14&1/2oz (411g) can peeled diced tomatoes
1 -14oz (397g) can coconut milk
1 -8.25 oz (233g) can sliced carrots
1tbsp curry powder
1/2 cup lemon juice (lemons will keep for weeks and are still good even if the rind goes solid)
1 tbsp sugar
1 cup milk (the powdered kind works just fine)
Mix all ingredients together, heat throughout and serve over rice.
#2Spiced Morracan Cous Cous
1 tbsp olive oil
1 cup finely chopped carrots
1 chopped onion
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cinnamon
3.5 cups chicken broth
2 cups couscous
1/2 cup chopped dried apricots (100g)
1/2 cup golden raisins (80g)
2 tbsp dried parsley
Salt & cracked black pepper
Saute the carrots and onions in olive oil (MED-HIGH heat) until the onions are limp. Add the spices while stirring. Turn up the heat to (HIGH). Add the chicken broth. Bring to a boil. Stir in the cous cous, apricots, raisins, and parsley. Cover and REMOVE FROM HEAT. Let stand 5 minutes. Mix in the salt & pepper to taste.