{"id":1859,"date":"2020-06-22T13:35:01","date_gmt":"2020-06-22T17:35:01","guid":{"rendered":"http:\/\/fromfieldtotable.com\/?post_type=blog&p=1859"},"modified":"2020-06-22T13:35:01","modified_gmt":"2020-06-22T17:35:01","slug":"now-were-cooking-with-steam","status":"publish","type":"blog","link":"https:\/\/fromfieldtotable.com\/blog\/now-were-cooking-with-steam\/","title":{"rendered":"Now We’re Cooking With Steam?"},"content":{"rendered":"\n

A no fuss no muss way to bring home cooking to your camp.<\/strong><\/p>\n\n\n\n

One of the biggest struggles around camp is what to eat for dinner. Breakfast and lunch usually are grab and go items that are meant to fuel your body. It\u2019s quick protein and carb filled snacks that you keep in your pack like hard boiled eggs, protein bars, trail mix, sandwiches and the like. All of these are perfect for when you are on the move, but what about dinner? Dinner is different, it\u2019s that reward at the end of the day that fuels not only your body for the next day\u2019s hunt but your soul if you are lucky. <\/p>\n\n\n\n

For years I have played and lost many of rounds of freeze-dried meal roulette. We have all been there, where we grab a bag from the mix and hope it\u2019s going to taste good. One season I tried to resolve this issue by bringing up frozen burger patties and other quick cook items to use on my Camp Chef stove. Meals were much better but the cleanup every evening was a nightmare. The next step in this camp cooking evolution was boil in bag meals. They were easy (and tasty) make ahead meals plus clean-up was a breeze. However, there were two big problems that I didn\u2019t consider. The first was that water takes longer (almost forever) to boil at altitude and the second was if there was a pinhole or even worse a bag busted – you were left to eat waterlogged food.  Which is the last thing you want after a long day of hunting.  Then I found the tool that would change my world: The steamer pot. <\/p>\n\n\n\n

My wife and I had visited her Great Aunt Margie in Grand Junction, Colorado. While there I noticed the large pot on her stove that was filled with homemade tamales. Intrigued, I asked her about it, and she said it was a tamale steamer. The pot was simple at first glance. It was a large thin aluminum pot that had a rack that held the contents about two inches off the bottom and water filled the area below the rack. Once we returned home, I found one and began to experiment. <\/p>\n\n\n\n