Edited by Rachel Duncan 4th Edition ISBN 0-907649-91-2 London ...

Food and Cooking 37
When melting snow/ice, always start off with a small quantity of water (saved from
your flask/bottle) and add the snow/ice a bit at a time. A pan jammed full of snow will just
burn and the snow turn to steam before it melts.
Fuel quantities: A general rule of thumb is ½ a litre per person per day. It is better
to err on the side of caution and winter conditions may well require more.
With dehydrated foods, it is most important to use the correct quantities of water to
ensure the food is properly rehydrated. When in the field, if possible prepare the food well
in advance by adding the precise amount of boiling water to the contents in either a strong
plastic bag or a pan and leave the contents to rehydrate during the day.
When cooking in the field, heat conservation is the most important principle to
observe. Boil water by measured cupfuls so as not to waste valuable fuel. A pint (½ litre)
plastic measuring jug makes this easy and doubles as a mug. Always cook with the lids on
and use a reflective metal surround to ensure the maximum heat is reflected back onto the
pots. Cook in a sheltered environment, e.g. tent bell end, snow hole, or behind an
improvised windbreak. On a sunny summer day, a black snow block bag left outside on a
box by the tent will produce a few litres of water with no effort or fuel. In a real emergency
body heat can be used to melt snow for water, but it could well produce a descending spiral
of energy expenditure.
Collect snow for water from a designated marked spot upwind of the tent. Use an
area downwind of the tent or hut for toilet and washing. Take care if camping in an area
that has been used before. If the area is likely to be used again then mark [how?] toilet and
water spots for future years.
Make sure you are fully familiar with your stove. It should be maintained and
checked regularly to ensure it runs efficiently. Carry adequate spare parts. Never change a
gas cylinder inside the tent, nor refill a petrol stove, while it is still hot.
If you are cooking inside the tent, be extremely cautious of fire and of carbon
monoxide poisoning. Carbon monoxide poisoning is insidious. You cannot smell it. It
stems from incomplete fuel combustion which on a pressure stove may be indicated by
yellow or red flame. Additional factors include the pan being too close to the flame,
condensation dripping from the outside of the pan. Always ensure full ventilation and
never go to sleep with the stove on.
4.8 Hygiene
Dirty pans can harbour germs even in a cold climate. It may be tempting not to do a
thorough job with limited fuel and water. But with a little forethought it is possible to be
fastidious with minimal water. For instance, use your pasta/rice water for initially washing
and do a final rinse with clean water. Detergent is unnecessary and a green scourer should
be sufficient.
Personal washing is important to avoid chafing, discomfort etc. As with the pee tin,
shyness should be overcome in the interests of health, and your partner’s olfactories!