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Backcountry Kitchen The Backcountry Kitchen forum is for the discussion of food and cooking gear related topics for backpacking trips (e.g. menus, recipes, stoves, fuel...).


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  #1  
Old 05-03-2011, 05:33 PM
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adventure_dog adventure_dog is offline
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Join Date: Feb 2009
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Steam Baking with Silicon Cups

Any backpackers out there have experience to share about steam baking in silicon cups/molds without a Bakepacker or other dedicated oven?

Tips? Tricks? Best recipes?

I recently watched a video about how to "bake" muffins with an ultralight setup and was really impressed and inspired. I really want to try cupcakes on the trail for birthdays.
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  #2  
Old 05-04-2011, 09:10 PM
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yippikiyo yippikiyo is offline
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I bake in silicone cups all the time. I've used the muffin cups with feet on them and they have worked really well. My favorite, however, is a silicone egg poacher. it is very squishable, can be used as a small cup, and it is smooth so it is easy to turn inside out to lick clean (those ridges on the muffin cups were so hard to get clean).
the differences are that the footed ones can hold themselves upright. you have to be aware of how much water you are adding so the water doesn't come up the edge of the container. the poacher will float on top of the water you are boiling.
another bonus on the egg poacher, it does a fine job of cooking dehydrated eggs. here is a photo from the gallery showing how its done



one thing to be aware of, especially with the footed cups since they don't allow as much water to be in the kettle, one must pay attention to the sound of boiling and be aware of the sound a kettle makes as the water begins to boil off, or else this can happen.



i like to use egg replacer in my muffin/cake recipe. it gives a bit more fluffiness. if you can bring some real butter in, too, (i put a few slices in a ziploc) that really makes the batter tasty. also, i add powdered milk (or powdered soy milk) to the dry mix so that it is extra rich. i eat gluten-free so i always make my own mixes. i found any recipe used at home does well on the trail.
main thing is to practice because the top never looks quite done due to the steam baking. you need to develop an eye for when it really is finished. at least the practice is fun!
yippikiyo
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Old 05-14-2011, 07:30 AM
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adventure_dog adventure_dog is offline
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I've been experimenting with different silicone cups and methods over the last week or two and have found that I prefer this one so far:



I used a jumbo-sized muffin cup and three small rocks. This eliminated the need for extra special tools (like a BakePacker type diffuser) and the awkwardness of "feet". Plus, it's jumbo!





I like the egg poaching cups, too, but need to practice removing them from the water bath because I've allowed water to seep over the edge each time.

I've tried both packaged mixes and home-mixed batters. The packaged mixes have been coming out tasting better, but I think it's just because I need to tweak the ingredients on my home-mixed batters. Your suggestion of milk powder might do it.
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Old 12-24-2013, 08:57 PM
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Patt Patt is offline
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Hey,

I've done this with the silicone Sea to Summit X-Shot espresso cups.

Two fit in an MSR Titan kettle (barely) works great for muffins, biscuits, small cake things, brownies etc. Easy to see if theres enough water while cooking too!!

Patt.
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