Eating Well When Camping
11-05-10, 10:28 AM
#51
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Didn't work out well. I ate some bananas and apples for breakfast and felt hungry in no time. I need my bread in the morning.
11-05-10, 12:35 PM
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Not eating enough sweet fruit is one of the top reasons people don't stick with it. It's where I failed miserably. For example, this morning I had some about 22oz. carrot/apple/celery juice around 7AM. About 9AM I made a smoothie with 7 bananas,some greens and a bit of water. Don't be afraid of eating as much fruit as you want to satisfy your hunger.
One thing I notice is when eating mostly fruit is ...... my "cravings" are more psychological than physical. We're used to eating whatever we used to eat, and that desire to continue eating it needs to be allowed to pass. Yes, it takes some courage to sit with the desire for X , and not give into it. You have to remember why you wanted to try an alternative in the first place. If one is willing to try it, and finds they feel better, they will continue. If not, they won't. Sometimes you have to get downright sick of the way you're feeling from what you used to eat, and that fuels your fire to change. The bottom line is your intention. If one intends to make a change because the current food choices are not working ..... you'll do what you have to do to find what does work.
I won't pretend to know what would work for you, but keep trying. When you have easy to digest foods, your body doesn't need to work nearly as hard, so you will have more energy, but you have to eat enough fruit. You can't skimp on the amount you need, otherwise you may crash and binge on breads and sweets and whatever you can get your hands on, and you'll feel awful from it.
11-05-10, 12:40 PM
#53
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I, if anything, am more careful to carry less on a long tour than on a short one. It would be nice to have a real skillet with a clad bottom, but to me not enough to justify the extra weight. I carry a single pot with a lid that doubles as a lousy skillet. Still, I/we have managed to fix some very nice meals despite the limited cookware. On out last tour we started using bag salads more and having wine with the evening meal when available. Those two changes greatly enhanced our enjoyment of the evening meal.
I have toyed with taking a wok as my only pot, but nice ones are kind of large and also pretty heavy, so I have not done so.
I have toyed with taking a wok as my only pot, but nice ones are kind of large and also pretty heavy, so I have not done so.
I wish i still had my Sigg spun steel backpackers skillet but alas it has been lost to the sands of time. i make do with the substandard nonstick skillet lids of my pots now when i need a frypan. which works well enough for touring.
11-05-10, 12:51 PM
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Not eating enough sweet fruit is one of the top reasons people don't stick with it. It's where I failed miserably. For example, this morning I had some about 22oz. carrot/apple/celery juice around 7AM. About 9AM I made a smoothie with 7 bananas,some greens and a bit of water. Don't be afraid of eating as much fruit as you want to satisfy your hunger.
One thing I notice is when eating mostly fruit is ...... my "cravings" are more psychological than physical. We're used to eating whatever we used to eat, and that desire to continue eating it needs to be allowed to pass. Yes, it takes some courage to sit with the desire for X , and not give into it. You have to remember why you wanted to try an alternative in the first place. If one is willing to try it, and finds they feel better, they will continue. If not, they won't. Sometimes you have to get downright sick of the way you're feeling from what you used to eat, and that fuels your fire to change. The bottom line is your intention. If one intends to make a change because the current food choices are not working ..... you'll do what you have to do to find what does work.
I won't pretend to know what would work for you, but keep trying. When you have easy to digest foods, your body doesn't need to work nearly as hard, so you will have more energy, but you have to eat enough fruit. You can't skimp on the amount you need, otherwise you may crash and binge on breads and sweets and whatever you can get your hands on, and you'll feel awful from it.
One thing I notice is when eating mostly fruit is ...... my "cravings" are more psychological than physical. We're used to eating whatever we used to eat, and that desire to continue eating it needs to be allowed to pass. Yes, it takes some courage to sit with the desire for X , and not give into it. You have to remember why you wanted to try an alternative in the first place. If one is willing to try it, and finds they feel better, they will continue. If not, they won't. Sometimes you have to get downright sick of the way you're feeling from what you used to eat, and that fuels your fire to change. The bottom line is your intention. If one intends to make a change because the current food choices are not working ..... you'll do what you have to do to find what does work.
I won't pretend to know what would work for you, but keep trying. When you have easy to digest foods, your body doesn't need to work nearly as hard, so you will have more energy, but you have to eat enough fruit. You can't skimp on the amount you need, otherwise you may crash and binge on breads and sweets and whatever you can get your hands on, and you'll feel awful from it.
So I'll try again then! What other fruit do you eat? I heard avocados should be avoided due to high fat and pears are hard to digest. Oranges?
11-05-10, 12:56 PM
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Back when I camped, I never left without my Bakepacker.
I also picked an old style aluminum perc in a yard sale that would fit
a melitta plastic drip cone. Of course, there are a number of portable brewers now.
Like the Aeropress.
The tricky part is finding good coffee. It's like winning the lottery these days.
I put cream in my coffee. So I'd carry along a couple cans of canned milk.
The stuff has a preservative and will keep if put in a waterproof container
and kept in a stream or lake when you are not riding. Where I live there's over a thousand
lakes, and more streams and rivers than anybody ever bothered counting.
Another thing I'd do is carry fresh eggs. Aside from eggs for breakfast for a couple days
I could make a tolerable pound cake or fruit bread in the bakepacker.
I also picked an old style aluminum perc in a yard sale that would fit
a melitta plastic drip cone. Of course, there are a number of portable brewers now.
Like the Aeropress.
The tricky part is finding good coffee. It's like winning the lottery these days.
I put cream in my coffee. So I'd carry along a couple cans of canned milk.
The stuff has a preservative and will keep if put in a waterproof container
and kept in a stream or lake when you are not riding. Where I live there's over a thousand
lakes, and more streams and rivers than anybody ever bothered counting.
Another thing I'd do is carry fresh eggs. Aside from eggs for breakfast for a couple days
I could make a tolerable pound cake or fruit bread in the bakepacker.
11-05-10, 12:58 PM
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I think breakfast demands a thread of its own. It is a different issue to cooking an evening meal.
My solution was to carry a bag of museli and buy a pot of yogourt the previous afternoon. The yogourt seemed to keep fairly well but it wasnt hot. Add in a pear or banana and that seemed to do me for a few hours.
I tried cooking an omlette once but the resultant hassle of cleaning up was too much.
I carried a recipie for camp bread ( a Scottish/canadian style) but never had the inclination to try it out.
My solution was to carry a bag of museli and buy a pot of yogourt the previous afternoon. The yogourt seemed to keep fairly well but it wasnt hot. Add in a pear or banana and that seemed to do me for a few hours.
I tried cooking an omlette once but the resultant hassle of cleaning up was too much.
I carried a recipie for camp bread ( a Scottish/canadian style) but never had the inclination to try it out.
11-06-10, 06:10 AM
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Ive never had a problem with pears, but I can see how misinformation can get spread, as many pears in the grocer are not ready to eat, and unripe fruit isn't good to digest. There's many varieties of Pears though , some need very little ripening. My favorite are Comice . You can ripen them in paper or cloth grocer bags just like bananas. Same for pineapples. .... they need time to ripen. Even a large box works, put any and all fruit that needs ripening in it and put it in the warmest place in your home(during the cold season). 68-75 degrees is fine.
I plan ahead. I buy fruit knowing full well it's not ready to eat today(except apples and citrus), so I buy some every few day and have it ripening in boxes and bags.
I've never had a taste for Avocados, but yes, they are high in fat but can be eaten in moderation for sure.
You should have a lot good markets in NY with more variety than I can get .... I'm in small town Ohio. I make it work, but I sure wish I had better market choices.
Last edited by Garthr; 11-06-10 at 06:16 AM.
11-06-10, 08:45 AM
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This is a large recipe. I would halve it or do a third of it for solo travelers.
White Bean Chili with Couscous
https://www.backpacker.com/march-2010...s/skills/13777
2 cups whole-wheat couscous
6 cloves garlic
2 onions
2 red bell peppers
1 1/2 cups dried corn
2 cubes vegetable bouillon
2 cans white beans
2 cups sun-dried tomatoes, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
½ cup olive oil
At home, drain and rinse the beans, then double-bag in zip-top bags. Combine salt, pepper, and spices in another zip-top bag. Transfer oil to a spill-proof container. When ready to cook, boil 2 1/2 cups water. Add the vegetable bouillon and stir. Add couscous; remove from heat and cover. Let sit for five minutes, or until the water is absorbed. While couscous is cooking, slice garlic cloves and chop onion and bell pepper. Heat oil in a skillet over medium heat and add the garlic, onion, pepper, and spices. Cook for five minutes, until the pepper is tender. Add the beans, sun-dried tomatoes, corn, and ¼ cup water. Cook three more minutes, until the vegetables are heated through. If desired, add more water to make more sauce. Pour the chili over the couscous and serve.
White Bean Chili with Couscous
https://www.backpacker.com/march-2010...s/skills/13777
2 cups whole-wheat couscous
6 cloves garlic
2 onions
2 red bell peppers
1 1/2 cups dried corn
2 cubes vegetable bouillon
2 cans white beans
2 cups sun-dried tomatoes, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
½ cup olive oil
At home, drain and rinse the beans, then double-bag in zip-top bags. Combine salt, pepper, and spices in another zip-top bag. Transfer oil to a spill-proof container. When ready to cook, boil 2 1/2 cups water. Add the vegetable bouillon and stir. Add couscous; remove from heat and cover. Let sit for five minutes, or until the water is absorbed. While couscous is cooking, slice garlic cloves and chop onion and bell pepper. Heat oil in a skillet over medium heat and add the garlic, onion, pepper, and spices. Cook for five minutes, until the pepper is tender. Add the beans, sun-dried tomatoes, corn, and ¼ cup water. Cook three more minutes, until the vegetables are heated through. If desired, add more water to make more sauce. Pour the chili over the couscous and serve.
Last edited by safariofthemind; 11-06-10 at 08:49 AM.
11-06-10, 09:06 AM
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Pears have a lot of fiber, I don't think you should be avoiding them. And they're delicious! Avocado has good fat, and if you're eating mostly fruit, you need to get some fat from somewhere. Better from avocado then a bag of chips. 
Also, you may want to read about food combining. You shouldn't eat sweet and acid fruits together, so banana and orange is not a good combo.
[edit] Here's one chart: https://www.internethealthlibrary.com...ed-chart-b.htm
Also, you may want to read about food combining. You shouldn't eat sweet and acid fruits together, so banana and orange is not a good combo.
[edit] Here's one chart: https://www.internethealthlibrary.com...ed-chart-b.htm
11-07-10, 01:01 PM
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The subject of dining well while camping came up in the noob posting elsewhere in the forum. This is a great subject that deserves its own thread.
It mystifies me why touring people at crazy guy on a bike complain so much about having to eat nothing but PB&J and Ramen noodles. There is no need for that if you are a competent cook at home. All it takes is a proper heat source and some ingenuity.
First of all, resist the temptation to carry too much food unless you have to. Three days at most is plenty in most areas of the world. Second, buy fresh when the opportunity presents itself such as roadside stands, markets, etc. Third, eat the heaviest stuff first (watermelon anyone?). And fourth, think about cooking things that taste good cold to carry on the road: polenta, pita pockets, brownies, etc are a welcome variation from candy, protein bars and beef jerky are all are easy to make in a camp given proper preparation.
My stove of choice is an MSR Whisperlite ( https://www.cascadedesigns.com/msr/st...erlite/product ). It is nice and hot, quick, stable and plenty economical on the fuel use. No need for titanium pots. Plain ones are fine - just make them do double duty and try to make them stack one inside the other. Ready made economical sets are available. Check out the camping sites for recommendations. I like REI.com equipment, and campmor.com has good stuff sometimes.
Money wise, I found that freeze dried food is a mixed bag (pun intended). It's kind of pricey for what you get but it can't be beat for convenience or emergency rations. Thermos cooking is another very good choice, especially for breakfast. See https://www.thermoscooking.com/ for some examples.
Many ingredients can be easily found dry. Whole Foods, Harmony Farms, and even Amazon.com has many things that are tasty and weigh little. Watch out for moisture. Zip locks are your friend as is a cheapie vacuum packing machine such as those at foodsaver.com - vacuum packed food also has the advantage of lasting longer and packing smaller and you can pre-pack entire meals ahead of time in one bag. Another source of equipment is https://www.wildernessdining.com/
As for recipes and preparation, carry a small lightweight surface to use as a cutting board and a sharp knife. Leatherman tools actually work pretty well for that and mine has a can opener too. And don't forget a small corkscrew for those special occasions when you have wine. Pushing a cork into the bottle is not cool IMO. By the way, if you want to be frugal with wine, carry a small light weight VacuVin pump- they are very small and work on 1 liter soda pop bottles if you want to transfer the wine to a lighter container. https://www.vacuvin.com/Vacuum_Wine_S...6_270_267.html
Here's the recipe links again:
https://www.wildbackpacker.com/food/r...ipesindex.html
https://www.backpackingchef.com/backpacking-recipes.html
Bon appetit
It mystifies me why touring people at crazy guy on a bike complain so much about having to eat nothing but PB&J and Ramen noodles. There is no need for that if you are a competent cook at home. All it takes is a proper heat source and some ingenuity.
First of all, resist the temptation to carry too much food unless you have to. Three days at most is plenty in most areas of the world. Second, buy fresh when the opportunity presents itself such as roadside stands, markets, etc. Third, eat the heaviest stuff first (watermelon anyone?). And fourth, think about cooking things that taste good cold to carry on the road: polenta, pita pockets, brownies, etc are a welcome variation from candy, protein bars and beef jerky are all are easy to make in a camp given proper preparation.
My stove of choice is an MSR Whisperlite ( https://www.cascadedesigns.com/msr/st...erlite/product ). It is nice and hot, quick, stable and plenty economical on the fuel use. No need for titanium pots. Plain ones are fine - just make them do double duty and try to make them stack one inside the other. Ready made economical sets are available. Check out the camping sites for recommendations. I like REI.com equipment, and campmor.com has good stuff sometimes.
Money wise, I found that freeze dried food is a mixed bag (pun intended). It's kind of pricey for what you get but it can't be beat for convenience or emergency rations. Thermos cooking is another very good choice, especially for breakfast. See https://www.thermoscooking.com/ for some examples.
Many ingredients can be easily found dry. Whole Foods, Harmony Farms, and even Amazon.com has many things that are tasty and weigh little. Watch out for moisture. Zip locks are your friend as is a cheapie vacuum packing machine such as those at foodsaver.com - vacuum packed food also has the advantage of lasting longer and packing smaller and you can pre-pack entire meals ahead of time in one bag. Another source of equipment is https://www.wildernessdining.com/
As for recipes and preparation, carry a small lightweight surface to use as a cutting board and a sharp knife. Leatherman tools actually work pretty well for that and mine has a can opener too. And don't forget a small corkscrew for those special occasions when you have wine. Pushing a cork into the bottle is not cool IMO. By the way, if you want to be frugal with wine, carry a small light weight VacuVin pump- they are very small and work on 1 liter soda pop bottles if you want to transfer the wine to a lighter container. https://www.vacuvin.com/Vacuum_Wine_S...6_270_267.html
Here's the recipe links again:
https://www.wildbackpacker.com/food/r...ipesindex.html
https://www.backpackingchef.com/backpacking-recipes.html
Bon appetit
For me (and I won't speak for my clients), food is one of the most important aspects of bicycle touring. I jettisoned by PB&J touring friends years ago. 100 mile diets and good organic food is what touring is about for me. We are on the ground folks! Look what is in the fields! smell the smells and taste the tastes.
Thank you. Now I feel better.
And to the PB&j crowd (or worse the fast fooders); Bike touring is not a race between the next KOA and Burger King. Eat something produced near your home today.
11-07-10, 01:12 PM
#61
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Thank you for the compliments Stokell. I have been backpacking for 30 years and food has become a key part of the enjoyment of an outing. The days of squished PB&J sandwiches are long gone. As a word of encouragement to others, after one season of eating properly made food you'll never look back. I guarantee it. The penalty in weight carried is very small and the skills needed are very modest. Try it and you'll be back here raving about why you didn't do it sooner! 
French Onion Soup Inspired Onion
https://backpackerrecipes.wordpress.c...mpfire-recipe/
1 large white onion
1 single serving pouch or cube beef bouillon
1 to 2 tablespoons butter, to taste
At Home, pack the onion and beef bouillon in a ziplock bag. Add the butter to any other butter you will take on your trip. Pack enough aluminum foil to double-wrap the onion.
At Camp, make sure you have some hot campfire coals. Peel the onion and cut it in half. Scoop out a small portion of the center and place the bouillon in the cavity. Put the two halves back together and cover the outside liberally with butter. Wrap the entire onion with two layers of foil. Place the bundle near the hot coals and cook until the onion softens. Open the package, separate the halves and cover with the gruyere cheese. Serve with a slice or two from a mini baguette.
Nota bene: in the absence of coals, you can wrap the onion in foil and place on a covered pan with a couple of teaspoons of water, then cook for a few minutes. Once the onion has softened, you can open the top, let the water evaporate, turn off the heat, then use the onion as instructed.
French Onion Soup Inspired Onion
https://backpackerrecipes.wordpress.c...mpfire-recipe/
1 large white onion
1 single serving pouch or cube beef bouillon
1 to 2 tablespoons butter, to taste
At Home, pack the onion and beef bouillon in a ziplock bag. Add the butter to any other butter you will take on your trip. Pack enough aluminum foil to double-wrap the onion.
At Camp, make sure you have some hot campfire coals. Peel the onion and cut it in half. Scoop out a small portion of the center and place the bouillon in the cavity. Put the two halves back together and cover the outside liberally with butter. Wrap the entire onion with two layers of foil. Place the bundle near the hot coals and cook until the onion softens. Open the package, separate the halves and cover with the gruyere cheese. Serve with a slice or two from a mini baguette.
Nota bene: in the absence of coals, you can wrap the onion in foil and place on a covered pan with a couple of teaspoons of water, then cook for a few minutes. Once the onion has softened, you can open the top, let the water evaporate, turn off the heat, then use the onion as instructed.
Last edited by safariofthemind; 11-07-10 at 01:28 PM. Reason: added recipe
11-07-10, 01:25 PM
#62
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I made a video while touring the Pacific Coast of making a vegetable pasta dish. I carry more cooking gear than most folks, but I eat alot better than most folks
https://www.youtube.com/watch?v=NxBAwfD-Yj4
https://www.youtube.com/watch?v=NxBAwfD-Yj4
11-08-10, 09:02 AM
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I concur with chutes41 about the Lipton side dishes, both rice and noodle. (Competing brands are good too.) Very easy and quick, but I find it best to spend the final minutes giving the mix a nearly constant stir to avoid burning onto the bottom of the pot when it gets thick so it is not quite as easy as some other meals.
I suggest sauteeing some onions and peppers and adding to the mix. In this case, I sauteed them in the pot before adding the water and rice mix to the pot.
About a month ago we also found that the Lipton rice meals were good fillers in corn tortilla.
I once mixed up a Lipton noodle dish, I only used three quarters of the water that the instructions called for and when nearly done I added a small can of Dinty Moore Beef Stew to the pot. The stew added quite a bit of moisture, thus I shorted the water in the noodle mix. I was amazed how good it was considering how simple it was. Some soups would probably be good filler too.
My only complaint with Lipton mixes is that they are a bit big for one person and small for two. But that is my preference, others may find them to be just right amount.
I suggest sauteeing some onions and peppers and adding to the mix. In this case, I sauteed them in the pot before adding the water and rice mix to the pot.
About a month ago we also found that the Lipton rice meals were good fillers in corn tortilla.
I once mixed up a Lipton noodle dish, I only used three quarters of the water that the instructions called for and when nearly done I added a small can of Dinty Moore Beef Stew to the pot. The stew added quite a bit of moisture, thus I shorted the water in the noodle mix. I was amazed how good it was considering how simple it was. Some soups would probably be good filler too.
My only complaint with Lipton mixes is that they are a bit big for one person and small for two. But that is my preference, others may find them to be just right amount.
11-08-10, 11:14 AM
#64
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We have used fractional amounts of packages of soup mixes like the Bear Creek Country Kitchens Tortilla Soup (makes 1/2 gallon per package). It is pretty good if doctored up a bit with some kind of meat (even jerky) and maybe some hot sauce. Their Minestrone and Chili are pretty good as well.
11-17-10, 10:16 PM
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Cook Equipment Question - We carry one light stove in a pot w small fry pan lid and don't want to carry additional. When cooking a pasta dish, where does one store the hot pasta after boiling, while you are browning onion,garlic & making sauce. Is there some kind of small storage bag that tolerates hot temperatures? I've tried ziploc bags but they are only good for one use with hot. Thanks
11-18-10, 01:26 AM
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I use a small lexan bowl. Weighs almost nothing and is very handy for soup too.
https://www.bestoutdoorcamping.com/campingdishes.php
https://www.ems.com/product/index.jsp?productId=3656824
Sometimes I'll take 2 stacking pots which fit inside each other - that has the added advantage of being able to do 2 courses, say a soup and a stew or something else, and serve and eat the soup while the other one is cooking. Also handy in the morning to make a quick pick me up, and start serving and eating while something like pancakes cook more slowly.
You can get creative once you practice.
https://www.bestoutdoorcamping.com/campingdishes.php
https://www.ems.com/product/index.jsp?productId=3656824
Sometimes I'll take 2 stacking pots which fit inside each other - that has the added advantage of being able to do 2 courses, say a soup and a stew or something else, and serve and eat the soup while the other one is cooking. Also handy in the morning to make a quick pick me up, and start serving and eating while something like pancakes cook more slowly.
You can get creative once you practice.
11-18-10, 05:56 AM
#67
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Cook Equipment Question - We carry one light stove in a pot w small fry pan lid and don't want to carry additional. When cooking a pasta dish, where does one store the hot pasta after boiling, while you are browning onion,garlic & making sauce. Is there some kind of small storage bag that tolerates hot temperatures? I've tried ziploc bags but they are only good for one use with hot. Thanks
11-20-10, 07:59 AM
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Also, omelettes & other egg dishes can be made in ziploc bags and boiled. Not quite as good, but saves a heck of a lot of cleanup. Just cut up the ingredients, oil the bag, put everything in the bag, boil & eat.
Foil pouches are a great way to steam things, bury foil wrapped potatoes in hot coals if you have a fire. You can pre-mix biscuit mix and some other quick breads to do in a pan. Chili powder, garlic powder, cumin and paprika make up for quite a few cooking sins, are pretty light, and a little goes a long way.
^^ All old boyscout tricks.
Foil pouches are a great way to steam things, bury foil wrapped potatoes in hot coals if you have a fire. You can pre-mix biscuit mix and some other quick breads to do in a pan. Chili powder, garlic powder, cumin and paprika make up for quite a few cooking sins, are pretty light, and a little goes a long way.
^^ All old boyscout tricks.
11-20-10, 08:49 PM
#69
In the right lane
Thermos cooking is another very good choice, especially for breakfast. See https://www.thermoscooking.com/ for some examples.
On this advice, I bought a wide-mouth thermos and am now enjoying steel-cut oatmeal every morning. Since it takes 45 minutes to cook on a stove top, I rarely ate it in my morning rush. But now..the night before.. I boil water, add the oats and water to the thermos and it is ready the next morning.
Brilliant!
11-20-10, 11:59 PM
#70
Life is a fun ride
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That is wonderful that it helped you. I hope other people feel encouraged to try better food and share their experiences with the group.
11-21-10, 10:41 AM
#71
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I'm a little late to the table, but here's a good source of info for quick, easy camp meals:
https://www.onepanwonders.com/
https://www.onepanwonders.com/
11-21-10, 11:34 AM
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Originally Posted by [B
Carbonfiberboy;11625184]
We like camp cooking and eating so much that we spent 10 years developing recipes using simple, light, available ingredients and wrote a 1 oz. cookbook all about how to do it.[/B] Not going to pimp it here, but the process is something to think about. I agree that the interactive purchasing, preparing, and cooking of food is one of the most attractive and interesting aspects of touring. Good nutrition makes the next day a pleasure. It's good to travel light and strong and arrive in camp with energy left over. That's our ideal, anyway. Doesn't always happen, but the times it doesn't are usually worth remembering!
We like camp cooking and eating so much that we spent 10 years developing recipes using simple, light, available ingredients and wrote a 1 oz. cookbook all about how to do it.[/B] Not going to pimp it here, but the process is something to think about. I agree that the interactive purchasing, preparing, and cooking of food is one of the most attractive and interesting aspects of touring. Good nutrition makes the next day a pleasure. It's good to travel light and strong and arrive in camp with energy left over. That's our ideal, anyway. Doesn't always happen, but the times it doesn't are usually worth remembering!
Last edited by oldride; 11-21-10 at 06:27 PM.
11-23-10, 08:52 AM
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You could use the frying pan balanced on top of the main pot to hold the onions, rather than in inverted lid mode.
If you need to mix up some sauce, go back to the cooked onions and use them in the sauce mix after the pasta has cooked. That way you minimise the pasta-cooling time. I usually stick with pesto sauce or other stir-in versions.
Last edited by MichaelW; 11-23-10 at 08:58 AM.
11-23-10, 09:30 AM
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