Preparedness Tip Wednesday: Foil Packet Cooking


FOIL PACKET COOKING


Foil Packet Meals, they require no pots and pans, no plates and no clean up. All you need is a fork and some fire. And if you know what you are doing, they can be incredibly tasty and satisfying. So today thanks to Itstactical.com we are going to cover the basics of foil packet cooking. They also have some delicious recipes on their site to try next time you venture into the great outdoors or find yourself needing to cook your food over a fire.


Foil Packet Cooking Tips

  • Use heavy duty foil. You don’t want the foil to rip and have ashes get in and your dinner leak out. If you use regular foil, double up on the sheets. If your food is heavy, and/or if you plan to eat directly from the pack, it’s a good idea to double up even on the heavy duty sheets.
  • Spray the side of the foil on which you’re going to place the food with cooking spray before you add your ingredients and seal it up.
  • When placing your ingredients on the sheet of foil, always put the meat on the bottom as it takes the longest to cook.
  • Cook your foil packet on the fire’s coals, not in the fire itself. Ideally, you want to place the packet on a bed of coals about 2 inches thick.
  • Hard, raw vegetables like carrots and potatoes take a long time to cook. If you don’t want to wait, use the canned variety.
  • When cooking meat, throw in some high-moisture veggies like tomatoes and onions. This will keep the meat from drying out.
  • Cooking times will depend on how hot the fire is and the kind of food in the packet. I generally err on the side of cooking it too long-this is the kind of food that you don’t need to be overly delicate with. Flip the packets over a few times during cooking, and open and check on how the food is progressing from time to time.
  • When it’s finished cooking, open your foil packet carefully, as it’s full of hot steam!



Making Your Foil Packs

Making a good foil pack is essential to foil dinner cooking success. There are a couple of different kinds of foil packs you can make depending on what you’re cooking.
The Flat Pack
The flat pack is best for foods like meat where you’re looking for more browning than steaming.
1. Place the food in the middle of the sheet of foil. If you needed to mix the ingredients up, do so in a separate bowl before transferring it to the foil.
2. Tear off a sheet of heavy-duty foil that is about twice as long as the food you’ll be wrapping. It’s better to overestimate the length than place your food on it, start wrapping it up, and realize you don’t have enough foil to keep everything in and make your folds.


3. Bring the long sides together in the center and crease them together, making tight folds until the foil is flat next to the food.
4. Tightly roll up the shorter sides until they meet the food.



The Tent Pack
The tent pack provides a pocket of air that allows for greater steaming. Thus, it’s best for foods you want steamed more than browned like fruits, vegetables, and meat/vegetable combos.
1. Tear off a sheet of foil just as you would for the flat pack.
2. Place the food in the middle of the foil.
3. Bring the long sides together in the center and tightly fold them together towards the food. This time, stop folding a few inches before you get to the food, leaving a pocket of space and creating a “tent.”



4. Tightly roll up the shorter sides, again leaving an inch or so of space between the end of the fold and the food. 




One of my personal favorite recipes for Foil Packet Dinners is
1/2 lb ground hamburger meat
1/2 yellow onion
1 cup of carrots (about 2 handfuls)
1 1/2 cups of red potatoes, cubed
1/2 packet of lipton onion soup mix 
Salt and Pepper to taste

If you put layer of onions under your meal (inside the foil), you will almost never burn your food. 


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