Small amounts of freeze-dried ingredients are sometimes available for sale from emergency supply outlets or from stores specific to camping. Freeze-dried ingredients take so little time to rehydrate that they can often be eaten without cooking them first and have a texture similar to a crunchy chip. Freeze-dried ingredients are often considered superior to dehydrated ingredients because they rehydrate at camp faster and retain more flavor than their dehydrated counterparts. Campers are advised to prepare meals that are made of easy to prepare ingredients.įreeze-dried ingredients Freeze-dried foods, such as this bacon bar, are considered superior in camping applications.įreeze-drying requires the use of heavy machinery and is not something that most campers are able to do on their own. To prepare meals that work well outdoors, campers employ a variety of techniques. To ensure their bodies are properly nourished, campers must pay close attention to their meal plans. Because of the high levels of nutritional burn and emphasis on weight, backpackers monitor the ratio of calories-to-ounce that their food provides. Backpackers require an average of 480 calories per hour as well as higher sodium levels. Backpackers usually take empty containers back with them for recycling and proper disposal.īackpackers, canoeists, climbers and other outdoor enthusiasts often cover many miles everyday, consuming thousands of calories to keep their energy level high. Campers often turn to freeze-dried and dehydrated meals and ingredients for this reason, but they will also sometimes take a pouch of tuna or some other ingredient with a high water content with them as a treat, providing that the item has nutritional value. Campers hiking in the snow or other cold conditions or campers with access to a cold water source may be able to store perishable food in the snow or secured in a bag and kept in the cold water to act as a refrigeration source.īackpackers must carry everything with them so they require all of their gear and food to be as lightweight as possible. Campers will sometimes take fresh food that can be consumed in the first day or two of a hike but will usually not risk carrying perishable food beyond that timeframe. Campers may be outdoors for days or weeks at a time, and will often pack food for the entire trip. The amount of cooking time can be disregarded if campers are able to cook over a campfire, however, due to the possibility of a burn-ban being in place, campers do not often rely on this option.Ĭamping foods are often shelf-stable-that is, they require no refrigeration. Many campers prefer a ‘just add boiling water’ method of cooking, while others enjoy a more involved, and therefore often higher quality meal. Meal and ingredient requirements A tiffin carrier containing a stew Limited cooking time ĭue to the difficulty of carrying large amounts of cooking fuel, campers often require their meals to cook in a short amount of time (5–20 minutes). To address these needs, camping food is often made up of freeze-dried, dehydrated, precooked, pre-prepared, or otherwise preserved foods that can last extended periods of time. The primary differences relate to campers' and backpackers' special needs for foods that have appropriate cooking time, perishability, weight, and nutritional content. The term also encompasses ingredients that can be used to make said foods. JSTOR ( October 2013) ( Learn how and when to remove this template message)Ī Sierra cup filled with karē raisu, brought on a camping tripĬamping food is food brought on or designed for camping, hiking, and backpacking trips.Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources. This article needs additional citations for verification.
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