Love the Trangia
05-03-13, 05:55 AM
#1
Senior Member
Thread Starter
Love the Trangia
I am digging this little burner. Played around with it in the kitchen yesterday and this morning. Yesterday for breafast was oatmeal with toasted almonds. Made the oatmeal and toasted the almonds in the Trangia. For lunch, Pan seared steak with cous cous. Steak took a little longer then if done on the stove top but it worked wonders. Perfect medium rare. For breakfast this morning, poached eggs with hollandaise sauce and a cup of joe. I doubt I will ever make poached eggs with hollandaise sauce while camping but it wasent about the food, it was about figuring the stove out and learning its limitations.
I dig it. Takes a little longer to cook some things (steak for example) but it totally can be done.
I dig it. Takes a little longer to cook some things (steak for example) but it totally can be done.
05-03-13, 06:05 AM
#2
Formerly Known as Newbie
Nice to hear a pro chef (?) likes it too. I take it you have the gas burner model? It has better flame control than the alcohol burner (I have both). Alcohol burner does have the simmer ring, but you need to have three hands to make any quick and smooth adjustments during cooking.
--J
--J
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05-03-13, 06:30 AM
#3
aka Timi
Love the Trangia
Great to hear Chef!
Outdoors good windprotection can make a huge difference to keep the flame from blowing around too much, and your pots from cooling...
I usually build a "wall" with my panniers (or guitar case, but not everyone carries one of them - great as a food preparation surface as well, rolling out dough etc, and as a campsite table)
Outdoors good windprotection can make a huge difference to keep the flame from blowing around too much, and your pots from cooling...
I usually build a "wall" with my panniers (or guitar case, but not everyone carries one of them - great as a food preparation surface as well, rolling out dough etc, and as a campsite table)
05-03-13, 06:32 AM
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Rowan has cooked up some delicious meals for us with his. 
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05-03-13, 07:53 AM
#5
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Which model of Trangia?
Aaron
Aaron
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ISO: A late 1980's Giant Iguana MTB frameset (or complete bike) 23" Red with yellow graphics.
"Cycling should be a way of life, not a hobby.
RIDE, YOU FOOL, RIDE!"_Nicodemus
"Steel: nearly a thousand years of metallurgical development
Aluminum: barely a hundred
Which one would you rather have under your butt at 30mph?"_krazygluon
05-03-13, 08:50 AM
#6
Senior Member
Thread Starter
Nice to hear a pro chef (?) likes it too. I take it you have the gas burner model? It has better flame control than the alcohol burner (I have both). Alcohol burner does have the simmer ring, but you need to have three hands to make any quick and smooth adjustments during cooking.
--J
--J
I find it interesting when people say it's limiting. I have steamed, seared, scrampbled, poach, made hollandaise sauce with it as well. Next up is baking. At the job I am at now, we use the state of the art equipment and I love it too but theres something to be said about simple use of this stove. I love it.
05-03-13, 08:51 AM
#7
Senior Member
Thread Starter
Great to hear Chef!
Outdoors good windprotection can make a huge difference to keep the flame from blowing around too much, and your pots from cooling...
I usually build a "wall" with my panniers (or guitar case, but not everyone carries one of them - great as a food preparation surface as well, rolling out dough etc, and as a campsite table)
Outdoors good windprotection can make a huge difference to keep the flame from blowing around too much, and your pots from cooling...
I usually build a "wall" with my panniers (or guitar case, but not everyone carries one of them - great as a food preparation surface as well, rolling out dough etc, and as a campsite table)
Great suggestion!
05-03-13, 08:57 AM
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I don't think he has tried baking with it (although I could be mistaken because that was his only stove for about 6 months, a few years ago) ... but I have baked quite a bit in a fireplace using a dutch oven, and I would imagine that the principles would be similar.
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05-03-13, 08:59 AM
#10
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I love the Trangia as well. Used it for the first time 30 years ago (!!) on a tour from Finland down to Spain.
05-03-13, 09:02 AM
#11
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05-03-13, 09:02 AM
#12
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05-03-13, 09:43 AM
#13
Banned
The Alcohol ones are much More than a fondue heater..
The bakepacker is a tent over your pot, and a heat spreader underneath, pot preferably aluminum..
but that is More gear to haul up hill ..
Have you tried baking with it at all?
but that is More gear to haul up hill ..
Last edited by fietsbob; 05-03-13 at 09:53 AM.
05-03-13, 10:17 AM
#14
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Baking can be done. I just need to get some time to do it. Amazing things one can do with this simple stove.
05-03-13, 10:23 AM
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05-03-13, 02:41 PM
#17
aka Timi
05-03-13, 02:52 PM
#18
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Or at least put up some Youtube videos 
Aaron
Aaron
__________________
Webshots is bailing out, if you find any of my posts with corrupt picture files and want to see them corrected please let me know. :(
ISO: A late 1980's Giant Iguana MTB frameset (or complete bike) 23" Red with yellow graphics.
"Cycling should be a way of life, not a hobby.
RIDE, YOU FOOL, RIDE!"_Nicodemus
"Steel: nearly a thousand years of metallurgical development
Aluminum: barely a hundred
Which one would you rather have under your butt at 30mph?"_krazygluon
Webshots is bailing out, if you find any of my posts with corrupt picture files and want to see them corrected please let me know. :(
ISO: A late 1980's Giant Iguana MTB frameset (or complete bike) 23" Red with yellow graphics.
"Cycling should be a way of life, not a hobby.
RIDE, YOU FOOL, RIDE!"_Nicodemus
"Steel: nearly a thousand years of metallurgical development
Aluminum: barely a hundred
Which one would you rather have under your butt at 30mph?"_krazygluon
05-03-13, 02:58 PM
#19
Senior Member
Thread Starter
05-03-13, 03:00 PM
#20
Senior Member
Thread Starter
In my research of alcohol stoves, people have told me that you cant saute, steam, bake, etc. Some BS. I find the fun in trying to figure it out because all cooking is is the idea of applying heat to food in a direct or indirect way to get the job done. Sorta fun really.
05-03-13, 04:50 PM
#21
Yep... some people with little to no experience of cooking, much less with an Trangia alcohol stove just can't grasp the concept that a lower temperature burn is much more desirable for tasty, interesting meals than a blast furnace. And as with any good cooking, a dash of patience and a slice of knowledge helps a lot.
And, yes, I have baked soda bread twice with my Trangia. Both attempts weren't particularly successful, because of direct heat on the bottom. If I really felt the need in future -- which is unlikely -- and there were no fire restrictions, I'd make a fire, reduce it to a bed of coals, wrap the soda batter in foil and bury that in the coals.
Australian bushmen used to not have access to foil, so just buried the dough directly. I've cook roast chickens and veggies in pots in a similar way as a scout leader, but it's really too much trouble for me when bicycling touring, and Australian campgrounds very rarely have firepits.
And, yes, I have baked soda bread twice with my Trangia. Both attempts weren't particularly successful, because of direct heat on the bottom. If I really felt the need in future -- which is unlikely -- and there were no fire restrictions, I'd make a fire, reduce it to a bed of coals, wrap the soda batter in foil and bury that in the coals.
Australian bushmen used to not have access to foil, so just buried the dough directly. I've cook roast chickens and veggies in pots in a similar way as a scout leader, but it's really too much trouble for me when bicycling touring, and Australian campgrounds very rarely have firepits.
05-03-13, 04:57 PM
#22
Senior Member
Thread Starter
Yep... some people with little to no experience of cooking, much less with an Trangia alcohol stove just can't grasp the concept that a lower temperature burn is much more desirable for tasty, interesting meals than a blast furnace. And as with any good cooking, a dash of patience and a slice of knowledge helps a lot.
And, yes, I have baked soda bread twice with my Trangia. Both attempts weren't particularly successful, because of direct heat on the bottom. If I really felt the need in future -- which is unlikely -- and there were no fire restrictions, I'd make a fire, reduce it to a bed of coals, wrap the soda batter in foil and bury that in the coals.
Australian bushmen used to not have access to foil, so just buried the dough directly. I've cook roast chickens and veggies in pots in a similar way as a scout leader, but it's really too much trouble for me when bicycling touring, and Australian campgrounds very rarely have firepits.
And, yes, I have baked soda bread twice with my Trangia. Both attempts weren't particularly successful, because of direct heat on the bottom. If I really felt the need in future -- which is unlikely -- and there were no fire restrictions, I'd make a fire, reduce it to a bed of coals, wrap the soda batter in foil and bury that in the coals.
Australian bushmen used to not have access to foil, so just buried the dough directly. I've cook roast chickens and veggies in pots in a similar way as a scout leader, but it's really too much trouble for me when bicycling touring, and Australian campgrounds very rarely have firepits.
I am thinking you can make soda bread but it will need to be done in a water bath with the addition of steam. Its one way to make muffins which I know can be made in a trangia.
05-03-13, 05:14 PM
#23
Senior Member
I find that Leatherman pliers are an essential cook's tool for the alcohol burner. I can control the simmer during cooking very precisely. The other useful tool is the smallest wooden spoon you can find.
My best ever Trangia dish was poached pears (in honey and water, I was out of wine).
If you fry a steak it can leave a lot of washing up to do but as all cooks know, that is flavour to be deglazed with liquid for a sauce. Beer works as well as wine or stock.
My best ever Trangia dish was poached pears (in honey and water, I was out of wine).
If you fry a steak it can leave a lot of washing up to do but as all cooks know, that is flavour to be deglazed with liquid for a sauce. Beer works as well as wine or stock.
05-03-13, 05:34 PM
#24
I've often toured with a second burner that sits securely in a nifty three-piece stand that is very stable, and a piece of roof flashing for a windshield so I can cook in both pots at once. The whole lot breaks down and packs inside the Trangia bundle.
I also used my Trangia set-up exclusively for six months when I lived in what might be termed rustic accommodation. I can't quite remember, but I think a litre of methylated spirits lasted around a fortnight -- and at around $4 a bottle, that would work out to be a tad over $100 a year. It would be even less if I had bought in bulk.
And no, I didn't burn the place down through accidental spillage or misuse. The place burnt down in a monumental bushfire that is still suspected to have started from a campfire lit on a day of extremely high fire danger...no Trangias or alcohol burners (or other type of campstove) in sight on that day
05-03-13, 05:56 PM
#25
Senior Member
Thread Starter
I converted to a full Trangia set-up when a friend cooked with his bacon and eggs for five one Christmas on a bike trip.
I've often toured with a second burner that sits securely in a nifty three-piece stand that is very stable, and a piece of roof flashing for a windshield so I can cook in both pots at once. The whole lot breaks down and packs inside the Trangia bundle.
I also used my Trangia set-up exclusively for six months when I lived in what might be termed rustic accommodation. I can't quite remember, but I think a litre of methylated spirits lasted around a fortnight -- and at around $4 a bottle, that would work out to be a tad over $100 a year. It would be even less if I had bought in bulk.
And no, I didn't burn the place down through accidental spillage or misuse. The place burnt down in a monumental bushfire that is still suspected to have started from a campfire lit on a day of extremely high fire danger...no Trangias or alcohol burners (or other type of campstove) in sight on that day
I've often toured with a second burner that sits securely in a nifty three-piece stand that is very stable, and a piece of roof flashing for a windshield so I can cook in both pots at once. The whole lot breaks down and packs inside the Trangia bundle.
I also used my Trangia set-up exclusively for six months when I lived in what might be termed rustic accommodation. I can't quite remember, but I think a litre of methylated spirits lasted around a fortnight -- and at around $4 a bottle, that would work out to be a tad over $100 a year. It would be even less if I had bought in bulk.
And no, I didn't burn the place down through accidental spillage or misuse. The place burnt down in a monumental bushfire that is still suspected to have started from a campfire lit on a day of extremely high fire danger...no Trangias or alcohol burners (or other type of campstove) in sight on that day
