You could brown the meat at home, chill it promptly and then freeze it. Just the browning won't kill all the bacteria, though, so you need to cool it down fast and keep it really cold to prevent bacterial growth!

Better, brown the meat in your cooking pot, add water and seasonings and let it simmer an hour, then add the veggies the last 40 minutes. That's what you'd do at home!

Even frozen, I wouldn't take raw meat for more than the first night, unless the weather is quite cool. Bacterial growth starts when it's defrosted on the outside.

If you're doing real cooking, you're far better off with an anodized aluminum pot rather than titanium--aluminum conducts the heat far more evenly. Titanium is fine for boiling water, but for real cooking you'll have burned spots and raw spots, not a recipe for either tasty food or safe cooking conditions! Yes, the aluminum pot will weigh an ounce or two more, but the results will be well worth it!

Note that most metal water bottles have a plastic lining, something avoided in their advertising during the BPA scare. You therefore will be releasing BPA into your water if you try boiling in them! If you're doing real cooking, you're better off--and probably lighter--with two pots (one for the stew and a smaller one for water) than using metal bottles.


Edited by OregonMouse (01/12/13 02:42 PM)
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May your trails be crooked, winding, lonesome, dangerous, leading to the most amazing view--E. Abbey