Trail Cooking

FBC meals are the way to go if you want minimal work, fast to whip up, easy and no cleanup. There are though meals that need a pot to be cooked in - 'One Pot Meals'. When cooking for 2 - 3 people it can be easier to do a one pot meal if everyone likes the same thing rather than boiling water 3 times for 3 meals. It can also allow for 'FBC Hybrid Meals' where you boil water for the starch, that is prepared in a freezer bag, then cook up a sauce in your pot while the starch cooks in a freezer bag cozy.

By using simple gear you can keep you pack weight and cleanup down low while expanding your meal choices. This system also allows one to take any FBC meal and prepare it in a pot if desired. For simple recipes one doesn't need much more than for FBC meals with the addition of being able to clean up after cooking. Of course one can go as fancy as they want - especially if you like carrying a heavier pack ;-)

Gear:
    * 4 cup capacity cooking pot or bigger with lid.
    * Heat resistant spoon - long handled helps.
    * Stove
    * Fuel
    * Lighter
    * 1/4 of a non stick scrub pad.
    * Biodegradable camp soap (consider Dr. Bronner's soap).
    * Bag of paper towel sections (2-3 per meal for cleanup) or small roll.
    * Garbage bag - a gallon freezer bag works well.
    * Pocket knife

Optional Gear:
    * Bowl or mug if more than 1 person is eating meal.
    * Spork, Foon or fork for pasta, if desired.
    * Backpacker's whisk
    * Backpacker's spatula
    * Backpacker's grater
    * Backpacker's cutting board or dish for prepping items on.

Technique:
    * Alcohol stoves work best with meals that only need to be boiled and left to sit in a pot cozy (as well as prepping FBC style meals in a pot).
    * Canister stoves work well for one pot meals. Get a model that can can simmer on low as well as boil water fast. They work best with 2L and smaller pots. Any more and your pot stability can be an issue.
    * In extreme cold weather liquid fuel stoves work best. Canister stove fuel does not perform as well.
    * Hard anodized aluminum pans and non stick lined aluminum pans work well for retaining heat and preventing scorching. They often are as light or lighter than Titanium - and much more affordable.
    * At higher altitude (above 11,000 ft - especially at above 14,000 ft) you may find you need to cook your food longer than called for. Watch the liquid levels so your food doesn't scorch.
    * One pot meals not containing uncooked pasta can be done the pot cozy way often: bring water to a boil, add dry ingredients, bring back to a boil. Then put in a pot cozy for 10-15 minutes to finish cooking.
    * Prepare as much at home in advance. Bag your meals with everything labeled. Use precooked and diced dehydrated or freeze-dried vegetables, small pasta that takes less than 7 minutes to cook and quick prep sauces.
    * Consider setting up a 'hikers pantry' in your kitchen if you get out a lot. Invest into powders of liquids, precooked vegetables, beans and dried fruit along with a well stocked pantry of instant rices, pastas and other starches. It cuts down the cost of meals and your prep time and allows one to have more gourmet meals.
    * While cooking, use the lid to retain heat and maintain your stove's simmer.
    * Always use your pot holder while stirring or taking the lid off.
    * Make it a policy that while cooking one person is doing it and the area around the stove is off limits to people or animals moving around. Get comfortable and have everything you need before starting. Getting up is an easy way to knock a pot off the stove.