![]() What works at sea level in a nice warm house won't work at 10000 ft and 40 deg-I doubt your thermos method will work unless you use really thin noodles-like ramen. The thermos I found is ideal for this as the opening equals the inner diameter. More cooking time, no additional salt, less cheese powder. It was way too salty and probably too cheesey. It was edible, I ate the whole thing because we dont have a garbage disposal and I didn't want the food sitting in the trash. The pasta was undercooked, but not crunchy. It was shaken a few times during cooking.Ī little excess liquid, not as much of a problem as I imagined. This will be an iterative process to get the ratios right, when taking into the field the sizes will be doubled. Boil some water with a primus, pour it into the thermos, let it cook for a certain amount of time, then eat it. The objective is to carry the dry ingredients in the thermos. Macaroni, cheese powder, milk powder, salt, corn starch, 500 mL thermos ![]() ![]() Left to right in the first image is the ingredients.
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