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Posted by Backcountry (Guest) on October 18, 2006 at 6:30:47 pm EDT
In reply to Freezer Bag Cooking posted by danielgoldberg86 on October 11, 2006 at 11:46:47 pm EDT

Freezer bags will take a lot of abuse. There are, of course, different mil thicknesses available, but even the thin cheap ones have not leaked on me with boiling water. Couple them with a home dehydrator to be able to make a pretty big variety of things. A favorite is cooking Zatarain's black beans and rice along with some tomato slices, chicken chunks, basil, and lots of parsley, then drying the whole pot's mix. If you aren't using it right away, put it in a freezer bag, roll all the air out and freeze it until you're ready to take it on the trail. Just add boiling water and wait about 6+ minutes for rehydration.

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