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Camp Chef Makeover: The Foiled Foodie

Prevent fresh food spoilage on the trail with these tips.
sept 2010 cook pro foiled foodie 445x260(Illustration by Kim Sielbeck)

Diagnosis Spoiled food, spoiled trip “I’ve had bad luck with food rotting on summer trips,” Joe says, “so I eat mostly out of pouches, which doesn’t provide a culinary incentive for my wife to backpack with me. I’d love to include fresh food that doesn’t spoil or melt.” Makeover by Elizabeth Marglin, food and health writer.

Philosophy “Cooking for someone is a form of love, so it deserves the extra prep time.”

Meal Rx Get out of the oatmeal rut with a pesto omelet—a little gourmet flair will win anyone’s heart. Plus, we give Joe seven ways to keep food crisp.

FRESH FOODS THAT LAST LONGER

» Chocolate Semisweet (it lacks meltable milk solids) and carob resist melting. Store in the center of your pack.
» Cheese Waxed or hard cheeses (cheddar, Colby, and Swiss) can last a week (several days longer than soft ones).
» Raw whole eggs They keep for about a week, especially if you freeze them.
» Fruit Apples and oranges stay good for a week-plus. For soft fruit, like pears, buy them hard and let ripen on the trail.
» Veggies Storing them in paper bags stalls spoilage for up to a week. Carrots, potatoes, and onions keep three weeks.
» Butter It lasts a week, or use ghee or margarine for a three-week lifespan.
» Meats Hard salami, jerky, and smoked meats stay good for weeks.

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