Cornbread - Appalachian Trail

imported
#21

Sounds cool, I just need more details.

Cookie tin? Is that the lid or the bottom? That becomes your convection oven, and you put it in your pot?

Then you put your bowl with the cornbread mix inside the oven, which is inside your pot?

Linguini

#22

I believe he uses the top and bottom. Holes in the bottom and lid so the heat fromt he stove goes iside and around what ever pot you put INSIDE the tin. Put the lid on and light it. Kind of like a convection oven.

Bushwhack

#23

You use the whole thing. I used an awl to poke four holes around the outside bottom edge and another four further up the side just underneath where the lid fits on. The idea is that when you put it on top of a burner the bottom heats up and the air insde rises up and out the top holes while drawing new air in the bottom holes which makes a convection oven. So you mix up your stuff in a small pot or metal dish and set it inside using something to keep it up off the bottom and put the lid on the tin. You have a closed metal box with your item to be baked inside and the whole shootin match goes on the burner. You store the tin can burner and windscreen inside the oven when not in use. Weighed it at the post office and it was five ounces. Now I really need to take some pictures.
I got the idea out of a book called The One-Pan Gourmet-- Fresh Food On The Trail by Don Jacobson. He did it with a large coffee can but I adapted it to the cookie tin.

frank

#24

That sounds like a neat one. We’re headed out to northern california to do a loop with some of last years AT friends. On the menu with my Outback Oven are crabs cakes, french bread for my world famous Nitro Chili, an apple pie and some biscuits for breakfast. No outmeal mush this time.

Bushwhack

#25

Thanks for the tips. I’m posting the results under “Fresh Bread” at trailjournals.com/linguini

Linguini

#26

Here’s the text, since I can’t access trailjournals.com at the moment.

FRESH BREAD

Thanks to Bushwhack, Tim Weaver, Scamp, Heatmizer, and Frank at Trailforums.com, and Jeff at Mt. Rogers Outfitters for the tips. I got the hang of this on about the fifth try.

Put a big cup of Bisquick or Jiffy baking mix into a sandwhich baggie. Add a tablespoon of powdered egg and one-third cup of powdered milk. Throw in a little cornmeal, oatmeal, TVP, pecans or whatever if you’re feeling lucky. Mix somehow.

Put half the mixture in a Reynolds Oven Bag. (Save the rest for another time. The oven bags are clear plastic, made for baking. I cut one in half, to make two.) Put in a little water and make dough inside the bag.

Put 3 pebbles and an inch of water in a pot. Put a smaller pot inside. Put the oven bag containing the dough inside the smaller pot. Now put a lid on the bigger pot. Boil water for 10 minutes, replacing some water as needed. Remove the pot from heat and let it cool some.

Eat.

Linguini