From: J. Michael Floyd (FLOYD@foodser.uga.edu)
Date: Fri Dec 14 2001 - 08:29:45 CST
I must admit I have not been following the one pot topic discussion
on the list. But I know that in the past there is always
encouragement by the rangers to use this concept. Let me say
that I disagree with the one pot concept and here are my reasons
why. First of all proper nourishment is important on the trail and
mixing foods together is not always the most appealing to
teenagers. My second point is that by mixing soups with entrees
you are reducing the fluid intake by your crew members. Our crews
in 98 & 00 practiced the "turkey bag " approach to cooking. We
would use two pots and two stoves. Our procedure was:
1. Put 1-2 inches of water in pot. Place on stove. Put turkey bag in
the pot and cook food in the bag. By using this method you are
using the double cooking method that many of our wives use at
home to prevent items from burning to the bottom of the pot.
2. Use the first pot for the soup and use your second pot for the
entree. When soup is finished. Serve it and then use your same
turkey bag to cook your dessert in. You will find that in most cases
by the time the soup is consumed by your crew your entree is
ready to be served. Once the entree is ate in most cases the
dessert will be ready. After the meal is over, remove turkey bags
from pots. Use one pot that has 1-2 inches of hot water for your
wash pot and use the hot water in your second pot for your rinse
pot.
3. Use one of your turkey bags as your yummy bag. What I find is
that there is typically nothing left to go in the yummy bag.
4. Being in the Food business, I believe dinner is an important time
in the day for your crew to bond, and share about their day. With
my experience with the Philmont dinner meals our crews always
enjoy the meals because we make it an event and not just
something that has to be completed before bedtime. Our crews
always carry a chef's hat for the lead cook of that meal to wear.( I
always carry the hat. It worth the extra weight for me)
5. The other advantage that I find to this procedure is that there is
almost no food particles to go down the sump since the crew is
eating everything.
6. I also always carry a couple of clothes pins for the vegetable
packets and cold desserts. Vegetables- add the hot water to the
vegetable packet. Roll or fold over the top and clip it with the
clothes pin. I always use 1/2 the water the packet calls for. It is
almost impossible to add the entire amount to the packet.
Dessert- I use the same process with the cold dessert packets. On
the cheesecake mix I sprinkle the graham crackers on top of the
mix and do not place it in the bottom of the mix.
7.NOTE: ONLY TURKEY BAGS ARE MADE TO WITHSTAND THE
HEAT OF COOKING. Regular plastic bags will not do.
8. We also always carry a spice bag of various spices that I use to
teach the cooks how to season food with.
9. Another helpful cooking hint. We always cook the meals longer
than the instructions state. You will get a better product.
Bon Appetit
Going back in 2002!!!!!!!!!!!!!!!!!!
Yours in Scouting,
J. Michael Floyd
Department Head
Food Service Administration
University Food Services LET THE BIG
Snelling Hall, University of Georgia DAWG EAT !!!
Athens, Ga. 30602-3772
ph (706)542-1256 fax (706)542-7137
Visit our home page on the World Wide Web at
http://www.uga.edu/~food-serv
-------------------------------------------------------
Scouting E-mail Discussion Lists @ usscouts.org
Subscribe/Unsubscribe at http://usscouts.org/lists/
Listserv Commands at http://usscouts.org/lists/lc.asp
-------------------------------------------------------
Send listserv commands to: listserv@troop47.com
Send postings to: philmont@troop47.com
List FAQ found at: http://usscouts.org/lists/faq.asp
-------------------------------------------------------
As you gather around this virtual campfire with fellow
Scouts and Scouters, do your best to be trustworthy,
loyal, helpful, friendly, courteous, kind, obedient,
cheerful, thrifty, brave, clean and reverent.
-------------------------------------------------------
This archive was generated by hypermail 2.1.7 : Thu Mar 13 2003 - 10:37:31 CST