Steam Baking

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UncleMJM
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Steam Baking

#1

Post by UncleMJM » Fri Aug 14, 2015 4:35 pm

When cooking on the wood burner, sometimes it's nice to do more than boil water for freezer bag cooking.

By filling my pot about 2/3 with water and inverting the "fry pan" lid, I make a double boiler. The lid serves as the baking pan and the boiling water in the pot serves as a non scorching heat source.
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Baby Huey
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Re: Steam Baking

#2

Post by Baby Huey » Fri Aug 14, 2015 4:52 pm

I have only tried dry baking. I will have to give this a try. I will try to follow your directions. Lol.
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V_Allen
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Re: Steam Baking

#3

Post by V_Allen » Mon Aug 17, 2015 1:50 pm

I've been doing this for a few years to make Chinese rolls in the field. The double boiler is very versatile and no worries about burning everything. Just about any pot can be made into a double boiler. I use strips of titanium formed into a circle and rest a plate on top inside the pot. Any type of bread in the field is a treat!
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Re: Steam Baking

#4

Post by DuxDawg » Fri Aug 21, 2015 8:11 am

Been steam baking in a Zebra pot for many years. The crust with dry baking is really nice but you need to be much more attentive. I can throw bannock or other biscuits in the insert pan and leave the pot on a bed of coals while I attend to other things without worrying when wet baking. Everything cooks but nothing burns, the coals go out yet things stay warm for a while after that. Good tool to have in the arsenal IMHO.
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HammockMama
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Re: Steam Baking

#5

Post by HammockMama » Sat Sep 19, 2015 2:10 pm

FWIW, about 15 years ago I was fiddling around with this type of idea, going for as light as I could manage. I have an assortment of pans, but seem to keep going back to a 12 fl oz aluminum can (Goya Vienna sausage) with Esbit or alcohol for the heat source for most backpacking trips. I found that I could steam-bake a muffin in that tiny pot by placing a disposable foil muffin/cupcake liner onto a coiled narrow piece of soda can wall and adding few tablespoons of water to the bottom of the pot. Dump the dry mix into the foil liner to about 2/3-3/4 full while the cupcake liner it is already sitting in the prepared pot, add water, starting with 2 Tbs and adding enough for a fairly stiff batter. Water will not be cooking out of the batter much, so it doesn't have to be too wet. Fire up about 2 Tbs alcohol and wait. This takes enough fuel that I usually don't bother steam baking for short trips or ones resupply every few days. If you want a light weight set up, this is hard to beat. A bowl of rehydrated home made chili, cheddar cheese, and a corn muffin is a wonderful fall trail supper!

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