I would glad to hear from any one who may be able to steer me in the right direction regarding what type of cook ware I should take when I head of for the first time
thanks
peter
Happywanderer said
01:01 AM Sep 3, 2012
I have one saucepan with lid and one fryingpan with lid, thats all I need as each can be used for all sorts of cooking. I have the van gas stove plus I carry a portable one that has those gas cannisters. Also have a whistling kettle, 5 dollars at a market. A pile of cooking utensils for any occasion. A plastic container that carries all my unbreakable dishes and good cutlery, and a few good china coffee mugs. Can't think of anything else. Hope that helps and welcome.
marto1944 said
03:49 PM Sep 3, 2012
Hi
thanks for you info it sounds like keeping it simple is the way to go
regards
peter
Nicholstones said
01:12 AM Sep 4, 2012
We have the Tefal Ingenio sets of saucepans (3) and frypans (2). These come with a removable handle that can be attached to any in the set, and a removable lid handle. The saucepans also come with plastic sealing lids so you can cook something, then store it sealed in the fridge without having to put it into a separate storage container. Then just take off the plastic lid, whack on the handle and the proper lid and reheat. The entire set (frypans, saucepans and all lids) stacks up into a single neat pile, making them much more space efficient and convenient than normal saucepans. The cookware is quite good quality too.
Gerty Dancer said
07:11 PM Sep 4, 2012
I have a heavy frypan which is ok to put on a campfire as well as the gas stove. Also a medium size saucepan for boiling water or cooking rice or pasta or vegs, or use as a mixing bowl if making meat-balls etc. But they dont fit neatly! I have taken others but ended up not using them. As for crockery.. we threw out the melamine and plastic, and use corelle now. Its light, doesnt break easily and is nice to use. For wine-glasses we have small insulated steel mugs, keeps the wine cool and tastes ok. One thing I wouldnt be without is a good knife... hacking away with a blunt knife can blunt your sense of humour fast! Good luck, and enjoy your travels Marto.
marto1944 said
10:00 PM Sep 4, 2012
thank you all for the great ideas hopefully I will be better prepared now
peter
Rip and Rosie said
03:06 PM Sep 12, 2012
Happywanderer wrote:
I have one saucepan with lid and one fryingpan with lid, thats all I need as each can be used for all sorts of cooking. I have the van gas stove plus I carry a portable one that has those gas cannisters........................ (snipped)
I'm like you Marj. One saucepan with a lid and a frying pan with a lid. I can do all I need with that and any available BBQ.
Like you I have the gas, plus a little butane stove. I also carry a little electric hotplate so that I can use 240 volt if in a CP (and save my gas).
Like Gerty, I hate blunt knives, and carry a good sharp kitchen knife and sharpener, and not to forget a decent chopping board.
I carry nice coffee mugs and 2 nice wine glasses (carefully).
I also carry a bowl which triples as a fruit bowl, salad bowl and mixing bowl as needed.
Happywanderer said
06:37 PM Sep 12, 2012
I also have a small toaster oven which I bought for the occasions I might get power, but have only used here at home as the element has blown in the house oven, so it has come in handy. It cost only a few dollars at Woollies last year.
Sheba said
01:18 AM Sep 13, 2012
Been keeping an eye out for at Op-shops, and finally found last week, a Wide-mouthed Thermos Flask, to cook Rice in. Tried it out yesterday. Have only used Basmati so far, but it cooked nicely. Trying Brown Rice [ which I prefer] at the moment. Will let you know how that goes too.
Cheers,
Sheba.
Nicholstones said
01:48 AM Sep 13, 2012
Sheba wrote:
Been keeping an eye out for at Op-shops, and finally found last week, a Wide-mouthed Thermos Flask, to cook Rice in. Tried it out yesterday. Have only used Basmati so far, but it cooked nicely. Trying Brown Rice [ which I prefer] at the moment. Will let you know how that goes too.
Cheers,
Sheba.
How does that work Sheba?
Rip and Rosie said
02:32 AM Sep 13, 2012
You put one measure of rice in, add 2 measures of boiling water, close it all up, and about 20 to 30 minutes later, perfect rice.
Happywanderer said
02:36 AM Sep 13, 2012
Also works for Risone and anyting else really small, like Polenta etc.
Sheba said
02:48 AM Sep 13, 2012
Read somewhere that it doesn't work the same with Brown Rice, hence the test tonight. Didn't check the Basmati 'till about 3 hours. Still experimenting with Quantities at the moment. With the Basmati I put 1 cup rice, and filled up. It wouldn't take 3 cups of water, but still cooked really well.
Put 1/2 cup brown Rice, and 1 1/2 cups boiling water in this time,[about 3 hours ago]. Not cooked enough yet.
Cheers,
Sheba.
neilnruth said
05:15 AM Sep 15, 2012
Sheba it might be better to have a bit more wtaer than you need to get it out of the thermos more easily. Easy enough to drain off the extra water.
Rip and Rosie said
04:04 PM Sep 15, 2012
If you use a wide mouth thermos there is no issue with getting a spoon in.
I haven't used brown rice, but all sorts of white work with the 1 measure rice + 2 of water. I use that measure even if I'm using the gas/electric where I bring to the boil then ruduce heat to absolute min and add firm lid. In a thermos, the water has to be boiling and close it tight to keep the heat in.
If you look in and there's water still there, it's not cooked.
It comes out white and fluffy, ready to eat, no mess, no water to drain off.
Also, you can get it all ready and timing isn't important- it'll still be nice and hot for hours. Use some for lunch, close up, still hot at dinner time.
I got my wide mouth thermos from Kmart.
marto1944 said
11:38 PM Sep 15, 2012
gee guys is there no end to what some people can do how good are you thanks for the great tips I will try the rice before I go
peter
Gerty Dancer said
12:03 AM Sep 16, 2012
Rip and Rosie wrote:
You put one measure of rice in, add 2 measures of boiling water, close it all up, and about 20 to 30 minutes later, perfect rice.
Thank you Sheba and Rosie... I never thought of this. What a good idea!
Will be interested to hear how the brown rice turns out Sheba?
Happywanderer said
12:04 AM Sep 16, 2012
I bought a wide mouthed thermos from the op shop thinking it would be great for rice and risone etc. Only to find it says on the bottom, not to put boiling water in it. Must only be for cold stuff, so will have to look for another one. I did buy one a while ago which works but its so small hardly worth the effort. So thats two I have now and not the right one. Be careful when looking around to make sure you get a suitable one.
Sheba said
02:34 AM Sep 16, 2012
Gerty Dancer wrote:
Rip and Rosie wrote:
You put one measure of rice in, add 2 measures of boiling water, close it all up, and about 20 to 30 minutes later, perfect rice.
Thank you Sheba and Rosie... I never thought of this. What a good idea!
Will be interested to hear how the brown rice turns out Sheba?
I can't take credit for it Gertie Dancer. Just trying what some-one else has posted. And they're right about the Brown Rice.
Shame, 'cause I prefer it, but it just doesn't cook like the White rice does, in the flask.
Cheers,
Sheba.
Gerty Dancer said
04:41 AM Sep 16, 2012
Thanks Sheba... I wont bother now as I prefer brown rice too. Sorry to hijack your thread marto.
Sheba said
08:29 PM Sep 18, 2012
Happywanderer wrote:
Be careful when looking around to make sure you get a suitable one.
These are two that I have found recently. The salt container is just for size comparison. I think the Thermos one makes the best rice.
Cheers,
Sheba.
-- Edited by Sheba on Tuesday 18th of September 2012 08:30:34 PM
Forgot to say the Thermos was missing the Lid, but still cooks rice well.
Cheers,
Sheba.
sandsmere said
04:00 AM Oct 1, 2012
Fry pan , baby Q , camp oven , dream pot . That about covers it for us .
clbn said
05:39 AM Oct 9, 2012
a thermomix , is very useful in a caravan 'not cheap' but well worth it , it cooks, blends, chops, steams, makes ice cream, juices, minces meat and much more and draws less power than a kettle.
pambaz said
12:21 AM Oct 28, 2012
I have 1 large saucepan,
1 smaller and a frypan.
Turbo Oven,
electric hotplate ( for cooking smelly stuff outside),
largish boiler type pot for cooking soup and corn beef on the hotplate.
1 casserole dish that fits in the Turbo oven, I store this casserole dish inside the larger boiler pot with another teatowell cushioning it .
BBQ plate that fits on top of the gas bottle.
Thats it . We have a full stove and oven but rarely use the oven. We have had 2 long trips with just these and it works for us
Only have settings for 2 or how many people are in your van, make things double up for other purposes, but we really like our glass wine goblets so they are rolled in the clean teatowells (another way of doubling up) and I always take my favorite carving and chopping knives from home.
Make bowls do for all sorts of purposes like Rip and Rosie say and yes we always take a good thermos though I have never tried the rice cooking in it.
Do one trip and you will be surprised the stuff you DON"T use! Then take it out of the van.
Pam
Boothie said
03:50 AM Nov 3, 2012
Two must haves for us is the dream pot and the Cobb Cooker. Couldn't do without them. Another essential is the old Jaffle Iron. Summer trips always require a 20 litre metal food grade drum, available from most bakeries, to cook up the feast of yabbies.(really does not take up much weight and great for boiling the water for the sponge bath when bush camping) Aluminium foil will also replace any saucepans etc and is a hell of a lot lighter to carry. An earthenware pot will also help when making damper or bread.
Mousey said
01:06 AM Nov 13, 2012
sheba thank you for tip on cooking rice in the thermos tried it yesterday worked a treat cheers mousey
Sheba said
01:58 AM Nov 13, 2012
Just passed on a tip I saw elsewhere Mousey. Here is another brand of wide-mouth Thermos. AVANTI. 10 and a half inches high.
Hi
I would glad to hear from any one who may be able to steer me in the right direction regarding what type of cook ware I should take when I head of for the first time
thanks
peter
Can't think of anything else. Hope that helps and welcome.
Hi
thanks for you info it sounds like keeping it simple is the way to go
regards
peter
As for crockery.. we threw out the melamine and plastic, and use corelle now. Its light, doesnt break easily and is nice to use. For wine-glasses we have small insulated steel mugs, keeps the wine cool and tastes ok. One thing I wouldnt be without is a good knife... hacking away with a blunt knife can blunt your sense of humour fast!
Good luck, and enjoy your travels Marto.
peter
I'm like you Marj. One saucepan with a lid and a frying pan with a lid. I can do all I need with that and any available BBQ.
Like you I have the gas, plus a little butane stove. I also carry a little electric hotplate so that I can use 240 volt if in a CP (and save my gas).
Like Gerty, I hate blunt knives, and carry a good sharp kitchen knife and sharpener, and not to forget a decent chopping board.
I carry nice coffee mugs and 2 nice wine glasses (carefully).
I also carry a bowl which triples as a fruit bowl, salad bowl and mixing bowl as needed.
It cost only a few dollars at Woollies last year.
Been keeping an eye out for at Op-shops, and finally found last week, a Wide-mouthed Thermos Flask, to cook Rice in. Tried it out yesterday. Have only used Basmati so far, but it cooked nicely. Trying Brown Rice [ which I prefer] at the moment. Will let you know how that goes too.
Cheers,
Sheba.
How does that work Sheba?
Read somewhere that it doesn't work the same with Brown Rice, hence the test tonight. Didn't check the Basmati 'till about 3 hours. Still experimenting with Quantities at the moment. With the Basmati I put 1 cup rice, and filled up. It wouldn't take 3 cups of water, but still cooked really well.
Put 1/2 cup brown Rice, and 1 1/2 cups boiling water in this time,[about 3 hours ago]. Not cooked enough yet.
Cheers,
Sheba.
I haven't used brown rice, but all sorts of white work with the 1 measure rice + 2 of water. I use that measure even if I'm using the gas/electric where I bring to the boil then ruduce heat to absolute min and add firm lid. In a thermos, the water has to be boiling and close it tight to keep the heat in.
If you look in and there's water still there, it's not cooked.
It comes out white and fluffy, ready to eat, no mess, no water to drain off.
Also, you can get it all ready and timing isn't important- it'll still be nice and hot for hours. Use some for lunch, close up, still hot at dinner time.
I got my wide mouth thermos from Kmart.
gee guys is there no end to what some people can do how good are you thanks for the great tips I will try the rice before I go
peter
Thank you Sheba and Rosie... I never thought of this. What a good idea!
Will be interested to hear how the brown rice turns out Sheba?
Be careful when looking around to make sure you get a suitable one.
I can't take credit for it Gertie Dancer. Just trying what some-one else has posted. And they're right about the Brown Rice.
Shame, 'cause I prefer it, but it just doesn't cook like the White rice does, in the flask.
Cheers,
Sheba.
Sorry to hijack your thread marto.
-- Edited by Sheba on Tuesday 18th of September 2012 08:30:34 PM
Forgot to say the Thermos was missing the Lid, but still cooks rice well.
Cheers,
Sheba.
Fry pan , baby Q , camp oven , dream pot . That about covers it for us .
1 smaller and a frypan.
Turbo Oven,
electric hotplate ( for cooking smelly stuff outside),
largish boiler type pot for cooking soup and corn beef on the hotplate.
1 casserole dish that fits in the Turbo oven, I store this casserole dish inside the larger boiler pot with another teatowell cushioning it .
BBQ plate that fits on top of the gas bottle.
Thats it . We have a full stove and oven but rarely use the oven. We have had 2 long trips with just these and it works for us
Only have settings for 2 or how many people are in your van, make things double up for other purposes, but we really like our glass wine goblets so they are rolled in the clean teatowells (another way of doubling up) and I always take my favorite carving and chopping knives from home.
Make bowls do for all sorts of purposes like Rip and Rosie say and yes we always take a good thermos though I have never tried the rice cooking in it.
Do one trip and you will be surprised the stuff you DON"T use! Then take it out of the van.
Pam
Two must haves for us is the dream pot and the Cobb Cooker. Couldn't do without them. Another essential is the old Jaffle Iron. Summer trips always require a 20 litre metal food grade drum, available from most bakeries, to cook up the feast of yabbies.(really does not take up much weight and great for boiling the water for the sponge bath when bush camping) Aluminium foil will also replace any saucepans etc and is a hell of a lot lighter to carry. An earthenware pot will also help when making damper or bread.
Just passed on a tip I saw elsewhere Mousey. Here is another brand of wide-mouth Thermos. AVANTI. 10 and a half inches high.
Cheers,
Sheba.