Author Topic: Food planning (Read 6023 times)

McAbouts · « **on:** February 06, 2012, 09:22:54 AM »

Hi all,
Just wondering how everyone goes planning their food/menus for long trips? Any ideas I would love to hear about as many of you have had some great trips from what I have read. The longest we have camped so far is nine days so our upcoming trip for three weeks could be a challenge in the food department. Can't have the boys starving!!!
Cheers
Louise

JCOJ · « **Reply #1 on:** February 06, 2012, 09:37:36 AM »

My wife does the food for our camping trips - we can go for about 7 days before restocking. We have the first 7 days meals prefrozen and carry them in a separate freezer in our camper.

When we do a re-stock (after the 7 days), the meat gets put in the freezer and in the morning when we leave that evenings meat gets transferred to the fridge. She has a list of what we are having for dinner so it makes it very easy and less time consuming as there is no thinking involved.

We also keep a little pen and pad in the pantry so whenever something does run out we wirte it down - this saves heaps of time when re-stocking as we already know what we need, and only get those items to save on buying the crap that you normally do.

Jenko67 · « **Reply #2 on:** February 06, 2012, 10:12:31 AM »

we plan our meals for at least 7 days also... freeze the meat before heading off and have all the other ingredients sorted also but mostly use tinned plus some fresh veges/fruit etc... then we will gather as we need on the move.... i'm anal when it comes to planning... comes with my job....

Dreama · « **Reply #3 on:** February 06, 2012, 10:42:51 AM »

Hi,
All meals are planned out and written down, we basically follow what JKohn does.
Once you run out, it is also written down, tend to save heaps of money this way.
We always make sure the meat is frozen for at least a week before. If it is frozen only the night before, it doesnt stay frozen for long enough (if that makes sense). With our frozen meat, we also wrap it up in alfoil, especially the stuff that is going to be used 4 days or later. We have found it stays frozen longer, more insulation.
And only ever use square storage containers in the Engel. Round things dont fit in square holes properly. Space is always a premium, dont waste it.

Cheers
Ray

Kit_e_kat9 · « **Reply #4 on:** February 06, 2012, 01:28:46 PM »

Ensure you have the basics for all meals and you can pick and choose as your mood or time permits.

I guess it depends on whether you are camping near a convenient place to purchase stuff or if you are heading out into the back of beyond really. Just plan around what you would normally eat with the odd special treat thrown in. I find buying things in smaller packaging helps us as there is no need to throw anything away. And if we do have something left over, we know that we can feed it to our dogs if necessary (like a bit of veg & meat scraps). Learning to make damper, bread, pizza bases and things like that is a good way to lessen the need for purchasing from shops as well. Aim to only make what you can eat, so that you aren't throwing things away is good practise as well.

You can purchase a food sealer to make it easier for keeping things fresh. They don't use much power but you'll need an inverter of some sort to run it.

You can download meal planners off the net too. These can help you with quantities and give you a plan to follow so you use everything your taking with you, whilst keeping the family interested. Once you get the hang of things, you find it very easy.

Kit_e

stepheng · « **Reply #5 on:** February 06, 2012, 02:48:14 PM »

As a man I dont do the planning..lol..

My wife will get as much meat as she can cryovaced, and they can last up to about 6 weeks. You can but a bit of stuff from safeway/coles etc that is or most butchers do it these days.

If it was up to me, we would eat baked beans and frey bentons pies all the way!!

Tracey family · « **Reply #6 on:** February 06, 2012, 04:00:38 PM »

You must have read my mind Louise. I was about to start a similar thread as we're heading off on our first long trip (4 weeks) also.

I was looking at getting one of these http://www.inthekitchen.com.au/index.php?route=product/category&path=35

We only have 12v power with no inverter so this would suit us. Anyone used them?

Glenyse

gronk · « **Reply #7 on:** February 06, 2012, 04:48:34 PM »

Quote from: Tracey family on February 06, 2012, 04:00:38 PM

You must have read my mind Louise. I was about to start a similar thread as we're heading off on our first long trip (4 weeks) also.

I was looking at getting one of these http://www.inthekitchen.com.au/index.php?route=product/category&path=35

We only have 12v power with no inverter so this would suit us. Anyone used them?

Glenyse

Glenyse, I have a 240V vacuum sealer, but that hand pump one looks good....only negative is washing out the bags.....but maybe not a big problem if you have enough of them ( couldn't see a price for the bags themselves )

Being able to reseal would also be good for things like vegies....bacon..etc......

Will look into one myself if the powered one gives any trouble ( which it did last time I used it )

Greig

corynmelnkids · « **Reply #8 on:** February 06, 2012, 07:37:35 PM »

we eat basic when were camping because were camping, i do a mixture of what everyone else has said, we buy the meat a few days early and freeze it, next trip i will get the butchers to cryovac our meat, i might buy 1 or 2kgs of sausages for example but divide it up and only put 3 in a snap lock bag(they are liquid tight) because that's how many we would need for one nights meal, I've also made stuff like tuna mornay and spag.bol.mince before we left and frozen them(but freeze them in 2 small batches rather then one big one(for example) and get them out at breakfast they take a bit to thaw out), we also use a lot of nonperishable foods such as instant mash, can veggies, the continental pasta and sauce packs(these come on special regularly "buy 4 for so much"), last trip l started doing the note pad thing, fruit cups instead of fresh fruit, this way we don't have to worry about fresh fruit or veg. getting knocked about because kids don't touch bruised fruit and we don't have to worry about the fresh stuff freezing in our fridge freezer, we keep drinks in a separate ice box so the kids aren't opening and closing the fridge full of food all day especially in the warmer part of the year, i do like the wrapping in foil idea
cheers Mel

Stozz · « **Reply #9 on:** February 06, 2012, 10:44:33 PM »

Quote from: gronk on February 06, 2012, 04:48:34 PM

Glenyse, I have a 240V vacuum sealer, but that hand pump one looks good....only negative is washing out the bags.....but maybe not a big problem if you have enough of them

We've been down this path and got super organized with the hand pump and bags but washing out the bags was painful as we had done a few things like marinated meat in them. In the end we gave up on this method and stuck with normal zip lock bags.

I read a great tip somewhere but haven't done this yet. If you are precooking then freezing meals, put them in a freezer bag and then into a plastic Chinese takeaway container then into the freezer at home. Once frozen they are the shape of the container but you can leave the container at home. The frozen meal is a nice rectangular bLock shape that stacks very easily into your camper freezer if you have quite a few of them.

Like others we plan ahead and every time we have a simple single-pot meal at home that we think will be easy to make while camping, we add it to the list.

idlegossip · « **Reply #10 on:** February 06, 2012, 10:48:22 PM »

When we traveled for 6 weeks we did the cryovac meats also in meal size portions. We took our machine with us and when restocking we bought in major towns when we were staying in a caravan park for a couple of days, spend a little time separating the food into meals sizes, and then stacking into the fridge, with minimal fridge space wasted.

The other advantage of this is when you pull up for the evening you have a choice of what to eat depending on how late it is.

Separate thing like bacon, ham, etc into 2-3 day portions. Precut your vegies into meal sizes, or buy the frozen vegie packs and divide into 2-3 meals if you want and vac them also. You really are only limited by your imagination as to what can be cryovaced. You can buy the bags on a roll and cut them to the size you want.

speewa158 · « **Reply #11 on:** February 07, 2012, 02:11:26 AM »

We do the cryo vac for meat then in to the dedicated freezer as discussed . Your camp oven or Cobb can really be your best friend , Prepare a roast then have cold cuts the next day ( if theres any left ). The tomato base sauces do come in handy or for that matter any of the packet mixed as a tasty & easy meal on the road . We find that if you prepair your next lunch in a takeaway box its so handy to just pull up & eat . That reduces waste as its eaten the next day , You will find though as you go your food will be similar to what you eat at home just a diffrant view

Redcherokee · « **Reply #12 on:** February 07, 2012, 12:16:56 PM »

Quote from: gronk on February 06, 2012, 04:48:34 PM

Glenyse, I have a 240V vacuum sealer, but that hand pump one looks good....only negative is washing out the bags.....but maybe not a big problem if you have enough of them ( couldn't see a price for the bags themselves )

Being able to reseal would also be good for things like vegies....bacon..etc......

I bought a little battery powered one that works on the same principle - one way valves on the bags. I'll sell it to you if you want. Real cheap

The dumb bags don't seem to want to reseal properly on the second or subsequent use - go to get them out only to find they have let air in. I suspect it gets a tiny bit of something in the seal, and when under pressure it just gives. I plan on asking more questions before buying one that uses single use film.

dlowen · « **Reply #13 on:** February 07, 2012, 12:47:55 PM »

Can anyone tell me what size inverter I need to use a small 240v vacuum packer please? I think ours is 300 watt pure sine, but not sure...
thanks in advance..
Dorothy

Mace · « **Reply #14 on:** February 07, 2012, 01:09:35 PM »

Things like this:

http://www.productreview.com.au/p/maxkon-vacuum-food-saver-preservation-heat-sealer.html#details

dont draw all that much - this one is listed as drawing 110watts.

Your 300w will handle that.

Kit_e_kat9 · « **Reply #15 on:** February 07, 2012, 05:58:46 PM »

Quote from: dlowen on February 07, 2012, 12:47:55 PM

Can anyone tell me what size inverter I need to use a small 240v vacuum packer please? I think ours is 300 watt pure sine, but not sure...
thanks in advance..
Dorothy

I have a Waeco Can Invertor. 12v plug at one end, 240V inlet at the other. Cost me $50 and as the name suggests it's the size of a can

... it will run up to 100W items. My vac-u-suck is a 105W and it runs it just peachy. It also charges batteries on the go including phone, laptop, camera ... you name it.

Mobitronic - CanSize Invertor MCI-100-12
Input Voltage: 12v DC
Output Power: 100W
Surge Power: 200W
Output Voltage: 240V / 50HZ

Kit_e

Kangaron · « **Reply #16 on:** February 08, 2012, 05:43:51 PM »

For our last trip (28 days) we got our meat vacume sealed by whichever butcher we encountered on the way.
Usually bying in 7-10 day blocks. They all do it for an extra few cents.
This allowed us to run the 47 Evakool as a fridge alone as red meat will keep for 30-35 days when vacume sealed without freezing.
Chicken however we ate within 2 or 3 days.
Not often we go for more than 7 days without going past a butcher,

McAbouts · « **Reply #17 on:** February 09, 2012, 07:53:45 PM »

You guys are amazing with all your ideas. Thanks so much. I have ideas to work on now.

Cheers
Louise

McAbouts · « **Reply #18 on:** February 15, 2012, 04:52:33 PM »

Hi all,
Went to the Queanbeyan 4wd Spectacular on the weekend and of course spent up big. One thing I did find and have bought to give it a go, is the Seal n save airlock vacuum system. No batteries required like others I saw on display. Got the extra bags too at the same time in case they are crap after the first couple of washes. It is the hand pump one. Haven't used it yet but when I get a chance will get stuck into it. A friend got the same one so I will see how she goes too. Also had chat with the local butcher and he's happy to cryovac what I want. Only needs a weeks notice so all good. Just need to get organized now. Thanks for all your ideas everyone. Love the help you get on this site.

Cheers
Louise

cewilson · « **Reply #19 on:** February 15, 2012, 06:45:55 PM »

For trips up to a week I just use meat from the freezer and put it into the fridge the night before.

For trips over a week I get the meat sealed by the butcher as mentioned above. The second thing I do is plan my meals around it's expiry date. So meals using fresh vegies or salads will tend to be first before meals using primarily tinned items. I will also use meats like chicken etc first and tend to hold mince and sausages towards the longer periods. Whether it's worth it I don't know, but I've never had the family sick (touch wood!).

Lastly I always pre-plan all meals before I depart on a trip (unless I'm doing a trip over 6 weeks duration). It enables me to work out shopping lists/meals etc before I leave thinking about where I can get items for resupply. It makes it a lot easier to plan all facets (costs) of the trip - very important for us with 4 kids. The meal list is always flexible dependant on weather and time and there's always 'emergency' meals for days when it all goes wrong

Cheers
Chris

JCOJ · « **Reply #20 on:** February 15, 2012, 07:50:13 PM »

Quote from: Stozz on February 06, 2012, 10:44:33 PM

If you are precooking then freezing meals, put them in a freezer bag and then into a plastic Chinese takeaway container then into the freezer at home. Once frozen they are the shape of the container but you can leave the container at home. The frozen meal is a nice rectangular bLock shape that stacks very easily into your camper freezer if you have quite a few of them.

What an awesome idea - thank you!!

leigh · « **Reply #21 on:** February 15, 2012, 07:58:28 PM »

Just a suggestion if using cryovac packed meat.

After you get packs home from the butcher or when you complete your own packing, wash the outside of the packs,

especially inside the seal with diluted Milton or bleach.

Cryovac process effectively protects the meat inside the pack but any blood contamination on the outside can go 'off'

Won't be a problem in the freezer but in the fridge anything the packs touch will end up pongy.

Leigh

rellbell · « **Reply #22 on:** February 15, 2012, 09:09:14 PM »

Quote from: leigh on February 15, 2012, 07:58:28 PM

Just a suggestion if using cryovac packed meat.

After you get packs home from the butcher or when you complete your own packing, wash the outside of the packs,

especially inside the seal with diluted Milton or bleach.

Cryovac process effectively protects the meat inside the pack but any blood contamination on the outside can go 'off'

Won't be a problem in the freezer but in the fridge anything the packs touch will end up pongy.

Leigh

Good point Leigh. Cheers Rellbell

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Author Topic: Food planning (Read 6023 times)