Suggestion for "buttering the pan". Put a canola oil wetted, folded paper towel in a zip lock bag and when needed, just wipe the baking pan with it. Awesome videos !!!!
Yummy. I do something similar with Jiffy cornbread. I take along packets of honey. I carry some oil in a tiny flavor extract bottle. It goes great with Mountain House Chili Mac with Beef. I’m still working out how high to turn up the heat. I’m afraid of burning it. It still takes too long to bake.
That was a great instructional. Never heard of this but definitely will be trying this. As a leader our cub scouts have done a ton of Dutch Oven cooking. Moving into Boy Scouts I was looking for ways to efficiently do this type of thing. Thanks for the video.
Goo info for hikers that want to bake on the trail. I would recommend using a parchment paper disk on the bottom of the pan instead of butter (it isn’t needed.)
Hello Joey we hope all is well? its amazing the food you can get now . but what i want to know is where's the custard ? lol Keep safe my friends . Kind Regards Sarah and Glenn
This is so legit I can't even get enough of it! I NEED to try this this summer. Do you have any other experience with different dry bake pans or materials?
I was intrigued by the flatcatgear bake pan you used. OMG, shipping was as much as the pot. $8.50 for the pot + $7.50 shipping + tax 1.50. The batchstovez pots are no longer available, bummer. I'll use the smaller pot from my cooking gear. Thanks again for your video.
Yeah, sadly the little guys don’t have the volume to offer free or super cheap shipping like the big retailers. I try to just look at it as all the total cost of what I’m getting. $16 isn’t too terrible for a nice piece of customer gear! But I hear ya, tough to find a cheaper option.
I wonder how that would work, if you filled the bottom of the cook pot with some water, just say up to the sides of the cup containing the muffin mix? That would be kind of a double boiler, and maybe the muffin would be more moist, with less heat damage to a dry pot.
Yep, as opposed to dry baking, you can also steam bake. Like you say, it’s a little easier on the cookware, though not quite as similar to a typical baking oven. We haven’t tried it, but if we do, we’ll definitely get some video!
That works did it. I recommend using silicone cup instead of metal it is no clean up on trail, comes out clean and you don't have to worry putting anything else in cup so it wont stick.
Does any king of stainless metal cup work for this and is that just a small metal ring it is set on also how long does the butter packets from resturants last
I (Joey) would look for something that is built and sold specifically for baking to be safe. And yep, I made my ring/stand, but you can also buy one from the seller linked in the description. Some people store butter un-refrigerated, so it should last a while!
Thank you for showing a gluten free option.... Trying to backpack (or really any kind of traveling) always seems to be 1000x more complicated and expensive when you have a food allergy.
@@BackpackerBrothers A lot of the standard staples still work for me, fortunately. Minute rice dinners, tuna packets, oatmeal, grits, and most trail mixes are perfect. Some granola and protein bars are safe, they're just usually more expensive. It's not too bad, I just have to put in that little extra effort to put my meals together beforehand and check the ingredients.
Cool idea! Just one question - is it a good idea to "dry heat" your cook pot? Won't that deform it or anything? Just thinking it might get too hot if there is no water in it and that might somehow shorten it's lifespan (but maybe I'm mistaken :)
That’s a very good point! Thanks for making it. This is why you want to keep the flame moderate at most, and keep in mind that a nicer cook pot will fair better long term if you do this a lot. We both had very cheap plain aluminum pots in the past that ultimately failed with continued dry baking. The pot in the video (amzn.to/2HACYua) Has held up very nicely for 2 seasons.
A tin that is a bit larger than the pot will produce similar result; the trick is to produce high temperatures in a small, enclosed space ( a micro oven ) After the tin has been used a few times, recycle the used tin, and find another; the tins are free and can usually be easily found.
I was thinking the same thing about dry heating the pot I am thinking of attempting this with a thin layer of water on the bottom of my pot to just cover the bottom and as I check on the backing good add more water if needed. I have seen another method to this but it is more for a fire and coals
I've never seen this done with a canister stove. What's your fuel usage like? Even on low 10 mins seems considerable. I don't use one so I don't know, just curious.
In general we’ve always been impressed with how long 1 small fuel can always seems to last. If you’re cooking and dry baking, 3-4 days might be the most you’d want to plan for, but that’s still a lot of cooking!
Do you think this would work with an alcohol stove? If dry baking requires too high a temperature for one’s alcohol stove, maybe steam baking is a better option. Hmmm, something worth testing. But I’d like to hear the thoughts & experiences of others.
Yep! We both used to have DIY alcohol stoves and we dry baked just fine with those. It takes a while but at the same time you also don’t want to crank the flame too high on a gas stove anyways.
This is called dry baking as opposed to steam baking, where water is put at the bottom of the pot. It’s a common term for this method that we didn’t define. I’m not sure of any method to bake something with no water in the food. Sorry you felt mislead.
Why would you call this "dry baking" when you (a) use water in the mix, (b) put the mix directly in the baking dish (rather than use some method that relieves you from needed to wash the baking dish with water), and (b) use water around the "baking" pan, when baking doesn't normally involved water that way? Should this be called "wet baking"?
Thanks for the question. It’s called dry baking as opposed to another method called steam baking, in which water is put in the cook pot and the baking is done with steam. This method uses no water in the pot, so is called “dry.” Also, not sure I understand your second (b) point, but there shouldn’t be any water around the baking pan with this method.
Suggestion for "buttering the pan". Put a canola oil wetted, folded paper towel in a zip lock bag and when needed, just wipe the baking pan with it. Awesome videos !!!!
Cool idea. And thanks!
Nice tip.
Or you could use a piece of parchment paper to fill pot.
They sell mug cake boxes as well. They're also just add water. It's a single serving and would normally be microwaved for a couple of minutes.
Yummy. I do something similar with Jiffy cornbread. I take along packets of honey. I carry some oil in a tiny flavor extract bottle. It goes great with Mountain House Chili Mac with Beef. I’m still working out how high to turn up the heat. I’m afraid of burning it. It still takes too long to bake.
Yeah, finding the optimal flame level is definitely the biggest challenge. Don't want to burn, but don't want it to take forever!
Thanks for your answer I will keep that in mind for when I bake on the trail
That was a great instructional. Never heard of this but definitely will be trying this. As a leader our cub scouts have done a ton of Dutch Oven cooking. Moving into Boy Scouts I was looking for ways to efficiently do this type of thing. Thanks for the video.
Great! Glad you found it informative. Let us know how it goes with the troop.
DYB DYB DYB
Goo info for hikers that want to bake on the trail. I would recommend using a parchment paper disk on the bottom of the pan instead of butter (it isn’t needed.)
Good call, that could work well!
thanks for sharing. Iv been considering trying this out. Ill have to try it on my next trip
Nice! Let us know how it goes.
making me hungry... that looked awsome...
This is an OUTSTANDING video. Well done young men.
Thank you!
Hello Joey we hope all is well? its amazing the food you can get now . but what i want to know is where's the custard ? lol Keep safe my friends . Kind Regards Sarah and Glenn
That was awesome! I'll be using that one!
Clever.. You essentially made a double boiler to take direct heat away from the baking pan.. Smart..
Add parchment paper to the bottom of the pan that you can precut for use when out on the trail to use in addition to the butter.
Not a bad idea!
That’s real cool. Gonna have to try that out. Thanks for sharing. 😃👍
Let us know how you fare!
Really interesting and tempting concept! I think I would try out the steam baking idea first, but my guess is that it works on a similar principle...
Let us know how it goes!
This is game changing. Freaking revolutionary.
This is so legit I can't even get enough of it! I NEED to try this this summer. Do you have any other experience with different dry bake pans or materials?
I’ve only used that pan, but there are two options linked in the description, and we’ve also heard people have tried with silicone. Good luck!
Backpacker Brothers thanks guys! Liking what I see on your channel so far. Looking forward to watching more! (Just subbed)
Great! We’re glad to have you. We will definitely be making more content as things warm back up again. Always tough in these MN winters...
Backpacker Brothers we live in Canada.... believe me we understand! Haha (it’s currently -22F here).
I was intrigued by the flatcatgear bake pan you used. OMG, shipping was as much as the pot. $8.50 for the pot + $7.50 shipping + tax 1.50. The batchstovez pots are no longer available, bummer. I'll use the smaller pot from my cooking gear. Thanks again for your video.
Yeah, sadly the little guys don’t have the volume to offer free or super cheap shipping like the big retailers. I try to just look at it as all the total cost of what I’m getting. $16 isn’t too terrible for a nice piece of customer gear! But I hear ya, tough to find a cheaper option.
I wonder how that would work, if you filled the bottom of the cook pot with some water, just say up to the sides of the cup containing the muffin mix?
That would be kind of a double boiler, and maybe the muffin would be more moist, with less heat damage to a dry pot.
Yep, as opposed to dry baking, you can also steam bake. Like you say, it’s a little easier on the cookware, though not quite as similar to a typical baking oven. We haven’t tried it, but if we do, we’ll definitely get some video!
That works did it. I recommend using silicone cup instead of metal it is no clean up on trail, comes out clean and you don't have to worry putting anything else in cup so it wont stick.
Wow...would love to see a video of that process.
Thanks!
Nice!
Joey, y'all did a great job on his video!👍 Congrats!
Thank you!
Thank you for the video! Now, how many minutes did it take to bake that muffin? Thanks.
It can vary depending on how much batter you've got, flame, etc. That said, this one was around 10 minutes.
Cheers guys, actually learned something here
Do you have any idea if the silicone pans will work ?
We’ve never tried them, but some others have mentioned them as well. Would be a great thing to test out and very convenient if they did work!
This was the first thing I thought of! Definitely going to be trying this with silicon (first at home, then on the trail!).
How long does it take to bake a muffin that size?
This one took about 10 minutes.
What did you make the stand out of?
Does any king of stainless metal cup work for this and is that just a small metal ring it is set on also how long does the butter packets from resturants last
I (Joey) would look for something that is built and sold specifically for baking to be safe. And yep, I made my ring/stand, but you can also buy one from the seller linked in the description. Some people store butter un-refrigerated, so it should last a while!
Backpacker Brothers thanks love yoyr channel
Yeah I like this
Good stuff!
Backpacker Brothers what's the name of the pan
There are two different options, both are great and are linked in the description!
Thank you for showing a gluten free option.... Trying to backpack (or really any kind of traveling) always seems to be 1000x more complicated and expensive when you have a food allergy.
You’re welcome! What foods have you found to work for you?
@@BackpackerBrothers A lot of the standard staples still work for me, fortunately. Minute rice dinners, tuna packets, oatmeal, grits, and most trail mixes are perfect. Some granola and protein bars are safe, they're just usually more expensive. It's not too bad, I just have to put in that little extra effort to put my meals together beforehand and check the ingredients.
The good stuff starts at 3:40.
Mmm tasty.
Imma try this with a silicon muffin cup as the pan
Cool idea! Just one question - is it a good idea to "dry heat" your cook pot? Won't that deform it or anything? Just thinking it might get too hot if there is no water in it and that might somehow shorten it's lifespan (but maybe I'm mistaken :)
That’s a very good point! Thanks for making it. This is why you want to keep the flame moderate at most, and keep in mind that a nicer cook pot will fair better long term if you do this a lot. We both had very cheap plain aluminum pots in the past that ultimately failed with continued dry baking. The pot in the video (amzn.to/2HACYua) Has held up very nicely for 2 seasons.
Backpacker Brothers can you put a little watter at the bottom of the pan ??
There is another method called steam baking. You could definitely try that out and it would help keep the pot material temp lower.
A tin that is a bit larger than the pot will produce similar result; the trick is to produce high temperatures in a small, enclosed space ( a micro oven ) After the tin has been used a few times, recycle the used tin, and find another; the tins are free and can usually be easily found.
I was thinking the same thing about dry heating the pot I am thinking of attempting this with a thin layer of water on the bottom of my pot to just cover the bottom and as I check on the backing good add more water if needed. I have seen another method to this but it is more for a fire and coals
Muffins on the trail?? Whoda thunk!!
So what did you make a little stand out of?
Just a small piece of formed and ground aluminum.
Just want to know in some video’s people will put hot coals on top? You did not does it make a difference
Never heard of putting hot coals on or in a typical gas stove cook kit for any kind of cooking.
I've never seen this done with a canister stove. What's your fuel usage like? Even on low 10 mins seems considerable. I don't use one so I don't know, just curious.
In general we’ve always been impressed with how long 1 small fuel can always seems to last. If you’re cooking and dry baking, 3-4 days might be the most you’d want to plan for, but that’s still a lot of cooking!
Do you think this would work with an alcohol stove? If dry baking requires too high a temperature for one’s alcohol stove, maybe steam baking is a better option. Hmmm, something worth testing. But I’d like to hear the thoughts & experiences of others.
Yep! We both used to have DIY alcohol stoves and we dry baked just fine with those. It takes a while but at the same time you also don’t want to crank the flame too high on a gas stove anyways.
Works great on alcohol
Lol I would probably just eat the batter
Pan?...That's a cup.
Mini pan!
How is this dry baking when you used water in the mix! Click bait!!!
This is called dry baking as opposed to steam baking, where water is put at the bottom of the pot. It’s a common term for this method that we didn’t define. I’m not sure of any method to bake something with no water in the food. Sorry you felt mislead.
Are you for real?? A child? All baked goods require water, milk, or other liquid -- like they teach you in third grade.
Why would you call this "dry baking" when you (a) use water in the mix, (b) put the mix directly in the baking dish (rather than use some method that relieves you from needed to wash the baking dish with water), and (b) use water around the "baking" pan, when baking doesn't normally involved water that way? Should this be called "wet baking"?
Thanks for the question. It’s called dry baking as opposed to another method called steam baking, in which water is put in the cook pot and the baking is done with steam. This method uses no water in the pot, so is called “dry.” Also, not sure I understand your second (b) point, but there shouldn’t be any water around the baking pan with this method.
You can’t bake without water in the mix. It’s kinda common sense
LOL!! At least you spelled "baking" correctly. How can one bake anything without liquid? It would be a Bible miracle!
LOTS OF PLASTIC HERE…
What's up guys. Stop saying that ..