Post by gabby on Oct 29, 2021 9:26:28 GMT -8
I like this thing (the Keith pot), but I think I've overdone this already. No need to beat this "dead horse". It's too heavy for the conscientious backpacker, and there are other ways to do this.
So, I'm looking into other systems for doing the thing I'm doing with the Keith pot.
Some years ago, I bought a "baking kit" from Tinny at MBDC (Minibull Designs Cult) which used a cut-down 10cm Imusa pot inserted into a 12cm Imusa pot, with a small roll of aluminum strip to "space" the inner pot away from the outer, in order to bake a muffin. It actually worked pretty well. Using the "Just Add Water" Betty Crocker muffin mixes that were seemingly everywhere a few years ago, you'd oil the inner pot and then pour the dough into it, close the lid and "bake" with an alky stove for about 20 - 25 minutes. It actually worked. You had to keep checking on the muffin periodically, though Tinny suggested a small "surface thermometer" (which I still have) to monitor the baking temperature for a specific time. That worked very well once you got the hang of it. Still, this is more time than some ambitious hikers are willing to deal with, not to mention the extra weight of the "rig".
I recently discovered that Aaron Rosenbloom of Brasslite Stoves has started marketing a new way to do the same thing.
Tinny demo-ing an early version of the "Bake-o-Matic".
Someone else testing the Tinny stove setup for "dry baking".
Yet another way to bake, with PaleoHikerMD - I've now seen this method of lying a pot on its side twice - seems innovative, but I have no idea what the ramifications for the pot itself are. ???
www.youtube.com/watch?v=i5jRkZg2nBA
So, I'm looking into other systems for doing the thing I'm doing with the Keith pot.
Some years ago, I bought a "baking kit" from Tinny at MBDC (Minibull Designs Cult) which used a cut-down 10cm Imusa pot inserted into a 12cm Imusa pot, with a small roll of aluminum strip to "space" the inner pot away from the outer, in order to bake a muffin. It actually worked pretty well. Using the "Just Add Water" Betty Crocker muffin mixes that were seemingly everywhere a few years ago, you'd oil the inner pot and then pour the dough into it, close the lid and "bake" with an alky stove for about 20 - 25 minutes. It actually worked. You had to keep checking on the muffin periodically, though Tinny suggested a small "surface thermometer" (which I still have) to monitor the baking temperature for a specific time. That worked very well once you got the hang of it. Still, this is more time than some ambitious hikers are willing to deal with, not to mention the extra weight of the "rig".
I recently discovered that Aaron Rosenbloom of Brasslite Stoves has started marketing a new way to do the same thing.
This one uses small chains to hang a pie pan inside a pot. As best I can tell, the "pie pan" is called an "egg tart pan" on Amazon, is 3.5" wide and 1.6" deep, and 6 can be had for $14.99. So I'm looking at a homemade version that uses an aluminum cake pan about the same size as the old 10cm Imusa. I'm thinking of trying to make the system double as a "rice cooking system" with modifications, perhaps including use of a silicone liner for the baking which is removed for the rice cooking. We'll see. :^)
Tinny demo-ing an early version of the "Bake-o-Matic".
Someone else testing the Tinny stove setup for "dry baking".
Yet another way to bake, with PaleoHikerMD - I've now seen this method of lying a pot on its side twice - seems innovative, but I have no idea what the ramifications for the pot itself are. ???
www.youtube.com/watch?v=i5jRkZg2nBA
