Having come from a background of carrying a pressure cooker and fry bake setup in the back country years ago and going all out with backcountry cooking, it has been a long and somewhat difficult transition to UL cooking. After several years of freezer bag cooking, dinners remain a challenge, not in terms of flavor, but in terms of variety for the bulk/carb part of the meal.

Our typical trips are 5-8 days long, so variety is needed. Altitudes are usually 9,000'-11,000', so boiling/cooking temps are a bit lower.

Ramen remains the single most palatable carb source that actually fully "cooks" freezer bag style. We can't stand instant rice from the supermarket, and even couscous does not fully "cook". We intersperse an instant spud meal here and there, which is OK, but really need some other carb sources for variety.

We would prefer to keep to the freezer bag system of cooking without having to cook in the pot so we can avoid the cleanup hassles.


Suggestions?


As much as I want to avoid backpacking dinners becoming another project (I have way too many projects and am constantly pressed for time in day to day life), It seems our only really good option may be to buy a dehydrator and start dehydrating our dinners... Thoughts about this?