Or stock granules - all done for you.Oxo cube / Vegemite???? Dried and then added like a bouillon??
Further to the cup a soup deviation, I suddenly wondered could you use powdered soups as a flavouring "sachet"? Would you want to...?
Or stock granules - all done for you.Oxo cube / Vegemite???? Dried and then added like a bouillon??
Ear fungus that's been dried and powdered?
That's how it's used in Asian cooking (as a thickening agent), but not sure how well it would bind with the other ingredients.
Pasta / Noodles:
lunga vita alla differenza.
差异万岁
Chāyì wànsuì.
At the risk of being frogmarched off this site: I would never use pot noodle or equivalent and I don’t much like dehydrated food packs.
Rice and pasta are both high density, easily portable dry foods. What’s more they come in subtle varieties Even on a weeks expedition I can take plastic mugs full of beans, chickpeas, peas and sweetcorn. Lentils are sooooo flexible. I have little double ended cruets from Military Mart with salt pepper chilli and curry. Oxo (various)takes up no space at all. I just wish there was a dehydrated soy.
Leftovers from the night stop = lunch.
For me, camp cooking is half of what it’s all about.
I’ll get my coat.
Edited to add:
This is clearly a passionate subject. Six posts since I started writing mine!
Apologies for any overlap in the interim.
Surely if you are buying packs of noodles from Tesco and then adding a bought pack of stock powder then...what's the point?
Chuck a mug shot into a packet of noodles,job jobbed.
We use them regularly at home and on camp!Tesco do a two pack of Udon noodles. They only need heating up as they are not dried and have no added salt or msg. They are individually wrapped and don't need to be kept refrigerated. They can be spiced up obviously and at £1 they work out superb value for the starters of two meals.
Straight to wok noodles.