One of the biggest hurdles for planning a more extended remote trip is the food considerations, and this is one main reason why trips are rushed or short-lived.
This blog covers ways to prepare and store your food, portion control, our cooking process, and a few other things that might help you plan for your next adventure.
To check the blog out in full, head over to our mates at Redarc via the website link. CLICK HERE.
We head into the bush with Harry from Fire to Fork to try our hand at a sous-vide in a cooler. How to Sous-vide in a cooler while camping. Firstly this was not a hard cook at all, it's dead easy. Normally served in swanky restaurants or at home by keen cooks to impress guests, it’s a failsafe way to not overcook your cut if meat. Harry from Fire to Fork is no stranger to cooking over the fire and luckily for me, he’s not a vegetarian...