But too much is better than too little when it comes to gas on a trip!
Different dishes take different amounts of fuel to prepare. The least fuel-intensive foods are those that only need to be heated to be ready, and the most fuel-intensive are rice and pasta, as the cooking time for starch-based foods is long. The best for total energy consumption are energy-rich (fatty) foods that only need to be heated a little. So, for example, a fatty soup is better than risotto, from the perspective of how much fuel is consumed. That said, we may still feel that we would like to eat starch-based food on a trip, because we like the way it fills us up and the way it tastes, for example. So I think you should be allowed to do that! In such cases, there are still some tricks you can use to reduce gas consumption:
Place the stove out of the wind. The wind is probably the biggest factor when it comes to how much gas goes into cooking your food. Although PrimeTech kitchens are very heat efficient, cold winds will take the heat away.
Then, after cooking the food, you can put the pot in the “insulation” with the lid on. Then you don’t have to cook as long.
It’s also easier to eat straight from the pan as you won’t burn your hands. Another variation is to use a hood or similar.
Finally, I just want to suggest that you try to calculate how much gas you will use. On the primus website there is a ready-made table that can be used as an indication.
You can read more here:
But again, too much is better than too little!
February 07 2022
are a large part of the energy intake on a trip. A few readily available nuts or a large piece of almond paste (my personal favourite!) can make a big difference to the mood of the group when you’re tired and it's a long way to your planned campsite...or anytime!
I've written a lot about how to cook high-energy food on trips, but not so much about how you can save energy on the cooking itself. I mean the consumption of gas for your stove. This will not be a post describing exactly how much gas you need to bring on your excursion/expedition but I have some great tips and tricks to share that will make your gas last longer and maybe even allow you to carry a little less in your pack.
The aim of this post is to inspire you to dehydrate simpler ingredients that you can use in your cooking and to make it feel like a better alternative to ready-made freeze-dried dishes. I will mostly focus on drying fresh vegetarian produce here, because it's the easiest to do successfully in my opinion and the least risky in terms of bacterial growth if the drying fails. For those who want to delve deeper into the subject, I would recommend Eric Tornblad’s book Torka mat (“Dry food”).