scouts-l Mail Archive for March of 2000: Re: Need help-Foil Packets folding
Mark Adkins (madkins007@HOME.COM
Fri Mar 03 2000 - 18:52:04 CST
I always ignore the common advice to do the folds across a cooking surface.
Prepare the meal, fold the foil over in half, like closing a big magazine
and line up the three edges. Roll/fold the two parallel edges at least three
turns, then flatten the meal as much as you can without getting silly about
it! Fold/roll the open end.
Now you have a flat packet with no seam to complicate matters. Test open by
unrolling the last seam. Open to eat by slitting across a face of the
The other part(s) of foil success are:
- Slice the potatoes in thin slices, and/or dice them a bit. Part of the
cooking is to simmer them in the fluids/steam in the packet. Potatoes on the
lowest layer, and cook this side first and longest.
- Leave room for expansion. The packet should puff up some as the fluids
- Get creative in additions- celery, carrots, spices, garlic salt or powder,
bacon bits, etc.
- Add a bit of liquids for a nice sauce/simmering agent. BBQ sauce,
ketchup, mustard, honey, horseradish sauce, cooking wine, or whatever! If
it is still not 'wet' enough, add a dash of water.
- The packet will puff up as you cook it- if it starts to unroll the seams,
puncture it lightly to release excess steam.
----- Original Message -----
From: "Chris Summers" <ChrisinHouston@AOL.COM>
Sent: Thursday, March 02, 2000 10:57 PM
Subject: Need help-Foil Packets folding
> Cooking Advisor for OWL Training had to leave town. Any advise for the
> "correct" way to fold and pleat the packets for Satuday's Training?
> Chris in Houston