[Philmont] 4qt vs. 8qt pots

 
We had a crew of 12 and tried several approaches on our shakedown hikes with
Philfood. Our scouts generally preferred to keep the different courses
separate, so corn/spaghetti was not for them. Here was the approach we
ended up using. It worked well.

We took two 4 qt aluminum pots from the trail-chef cook-kit. We also took
two inexpensive lightweight plastic paint pails. One was 5 qts and the
other 2 1/2 qts. Finally, we took large sized oven bags (i.e. the size
smaller than a turkey bag). At dinner time, we measured and boiled water in
the two pots. We lined the plastic paint pails with the oven bags and
rehydrated the food in the bags, using the paint pails for support. The 5
qt pail was big enough for every meal, the 2 1/2 qt pail was typically used
for the side dish. When we had a third course, we used one of the aluminum
pots, lined with an oven bag or just used the oven bag without a support.

We took the oven bags, because we were concerned that we might need help
rehydrating some of the foods at altitude. We were prepared to make a
double boiler, placing the oven bag in a pot of boiling water. It turned out
that we never used the double boiler method.

Once dinner was rehydrating, we started boiling more water in the pots. One
was cut with cold water and we added a couple of drops of camp suds for
washing the gut sumped bowls, sporks and serving spoons. The other was used
for a final boiling water rinse.

One more thing. Our scouts had permanent jobs for the entire trek, so our
cooks became very proficient at the process.

Jim Sergison
Randolph NJ

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Received on Fri Oct 12 14:19:04 2007