Another Look at Dry Baking

Man I use that size pot so I need to try your setup!

Do you have details on the 3" baking cup/pan?

Thank you.

The baking cup is a Fat Daddio brand. It comes with a rolled rim that when trimmed off makes a 3" diameter cup that is 2 7/8" high. Jon Fong at Flat Cat Gear sells them (as well as other sizes) and will trim the rim off for you.
A few other details are in order. The Epicurean stove is specifically designed for the Flat Cat cooking system. I've adapted it for use with my cooking set-up so some expermintation is in order for whatever system you're using.
I've been doing some further expermintation this morning with various windscreen set-ups, spacer at the bottom of my pot to raise the baking cup a bit, trying a dryer muffin batter etc. There are a lot of variables that came make some difference but I haven't made an inediable muffin/biscuit yet. I'll be on a trip this weekend to do some field testing.
There is a lot of information regarding dry backing on the Flat Cat Gear site. If you want to see a master at dry baking working some magic come to the GGG/SOCAL event Apr 10,11,12 at Crystal Lake. No, I'm not the master–Jon Fong will be there to demo his products and bake up some goodies. Sorry I couldn't resist the plug for the event and no, I have no vested interest in Flat Cat Gear.

Found the cake pan: http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-9-Inch/dp/B0000VLIHI/ref=sr_1_sc_1?s=home-garden&ie=UTF8&qid=1426702557&sr=1-1-spell&keywords=Fat+Daddio+roundn

I may have to try this! It does sound like a nice treat on the trail.

Ricky,

That is actually for a larger pan. Don mentions you can get it from FatCatGear.

I'm pumped.

Nice biscuit Don, see you at the SoCal GGG. Let me know if there is anything in particular that you would like to see baked. Jon

Todd, If you click on the drop down, there are like 50 sizes to choose from such as the 3×3 that I believe Don has.

My bad Ricky!

My fault for not paying attention.

The possibilites are just too numerous Jon. I'll leave it to you to decide what's on the baking menu unless someone chimes in with a special interest.
I have to stop this before I gain more weight. This cheese biscuit sausage creation just went down the gullet.

KUDOS on the dry baking technique..

But, I have just one question.

WHY is a thread about a cooking technique in the GEAR forum rather than the FOOD and HYDRATION forum where it belongs?

"WHY is a thread about a cooking technique in the GEAR forum rather than the FOOD and HYDRATION forum where it belongs?"

I suspect it was because of the discussion focus on the baking gear rather than the actual recipes or anything else.

–B.G.–

You explained it nicer than I would have Bob. I was going to get into the shouting issue with the capitalized words but I won't.

Besides , EVERYTHING we do backpacking reqiures gear,thats pretty elemental.

So based on that fact alone, there should be NO subforums other thsn "Gear" on BPL?

This thread is about drybaking not some revolutionary new cooking gear setup.

This guy did it right a few months ago and put his dry bayking thread where it belonged.

http://www.backpackinglight.com/cgi-bin/backpackinglight/forums/thread_display.html?forum_thread_id=97550

He got 38 responses and you notice NOBODY suggested he move it to the GEAR section because he uses "gear" to bake with;)

Dear sweet mother of pearl Jimmer! Chill dude!

lmao!

OP,

Good stuff man! I love my 900ml / 4" pan kit I bought from Jon. I also see a 1300ml / 5" / Kovea Spider kit in my near future… and maybe a smaller kit like yours as well.

It's not something I'm going to do on every trip but dry baking is a ton of fun.

Jon,

(ahem) Book release date?

No, I wont "chill". Sorry. Go eat your biscuit.;)

Like I said ,why even HAVE subforums if everything goes in the gear section?

And, its not just this thread. About 30% of the stuff posted anymore in the Gear section belongs somewhere else.

"And, its not just this thread. About 30% of the stuff posted anymore in the Gear section belongs somewhere else."

Jimmer, part of that comes from the fact that the Forum Index has Gear near the very top, so it is the first thing that anybody sees there. They don't bother to look any farther down the page.

–B.G.–

"Like I said ,why even HAVE subforums if everything goes in the gear section?"

Just pretend, in your mind, that there's just one forum. Ignore what forum or sub forum something is in.

You will be in a much more peaceful place.

But all I ever do is click "recent posts". And "recent chaff posts"

Jimmer, this a piece of gear that simmers well for baking. It’s a photobucket video, click on it to activate :-)

Maybe we can get some feedback from those that have the kit.

Bob ,I understand all that.;)

Still no excuse for it.

Like I said, make the ENTIRE BPL forum "Gear" and be done with it.
Stop this silly charade about "topics". Then NOBODY has to think before they post.

Anything goes..Yippee!!!!!-

"It's a photobucket video, click on it to activate :-)"

I think that must be some famous narrator's voice in the background. They spared no expense.

–B.G.–

Oops, sorry. I was suppose to DISREGARD Jimmer ;)

I'm just going to throw something out there. There's a rhythm to some of the BPL chaos. I notice that we're only a day away from a new moon.

Believe what you want, but I think there's a reverse werewolf here at BPL who grows fangs and eats a few people every new moon.

Looking at you Jimmer.

Don't think I haven't noticed.

I am entitled to an opinion. Nothing I have said on this thread is untrue. Nothing here was meant to manipulate anyone. Which is more than I can say for a few others here.;)

As to the OP, I DO applogize to him for the thread drift .
If his placement of this thread bothered me,I should have simply sent him a private PM. That was my mistake .

It's great that he can now dry bake well ,I just think the thread would have been better in the Food section. My opinion, no more and certainly no less.

At least I did not use this thread as an oportuntity to post a youtube link for some competing product I am selling…;)

Ugh.

I'm so glad the results are so appetizing! Let's enjoy this gear and food and RELAX.

Don,

All I can say is mmmmmm!

I'll try that with my C.C. Sidewinder and Outback Oven. I have a fiberglass "yurt" that fits over my 1 liter pot. The pot lid handle is an aneroid thermometer. Gotta say, I've never considered trying to bake with ESBIT or hexamine tabs.

As a dedicated ESBIT stove user I'm wondering how you regulate the temperature. Maybe with the Sidewinder I'll need a diffuser plate over the ti stakes the pot sits on. Raising the pot on the ti stakes itself may be enough but I think baking can be done on a cone stove.

You have inspired me. Hopefully I'll have "cone baked" Bisquick biscuits for lunch tomorrow.

P.S. I like the use of parchment baking paper. Probably helps diffuse the heat and prevent scorching the biscuit. You're such the gourmet cook.

Please post the stove setup assembled so we can see how the components look when in use.