- I have baked on the trail many times. I used a similar method to
Tinny. I folded a 1 foot x 1 inch piece of aluminum into a 4ths, so it
is now 1 ft x .25 inches. I made a small coil of it and placed it in
the bottom of my aluminum pot. I placed an extra large disposable
muffin tin with batter on top and then a lid. On the alcohol stove
simmering for 10 minutes it came out perfect.
I find it easier to bake on a wood fire than on an alcohol stove. So I
usually wait to bake when I have an open fire. In fact I do most of my
"cooking" on the open fire. I use the stove only for my dehydrated
--- In firstname.lastname@example.org, "Laurie Ann" <wild-child@...>
> I'm going to try my hand at baking on the Caldera Cone even though that
> isn't part of my test I really like the stability once it is set up.
> I'll let you know how it works out... I'll probably use this method...
> --- In email@example.com, JD Schaefer <jdrows@> wrote:
> > I like the Caldera stove a lot. The windscreen is a bit cumbersome
> > it's a fast boiler! Canisters are convenient but taking them to REI
> > a pain besides the carbon footprint.
> > JD
- where do you get that thick aluminum foil he is using in that video?
- use an aluminum oven liner. or I use disposable aluminum muffin tins.
Reynolds x-tra large are foil with paper insert and work well.
--- In firstname.lastname@example.org, "Bill Keiser" <bk2@...> wrote:
> where do you get that thick aluminum foil he is using in that video?
> bill keiser
> > http://www.wildernesscooking.com/blog/?p=12