Difference between revisions of "The Kitchen"

From Rafting Grand Canyon
Jump to navigationJump to search
Line 310: Line 310:
 
  </tr>
 
  </tr>
 
</table>
 
</table>
 +
 +
 +
Click [[The Food Pack | '''here''']] to return to '''The Food Pack''' page.
 +
 +
Click [[The Kitchen | '''here''']] to return to '''The Kitchen''' page.
  
 
Click [[The Pre-Trip Planning | '''here''']] to return to '''The Pre-Trip Planning''' page.
 
Click [[The Pre-Trip Planning | '''here''']] to return to '''The Pre-Trip Planning''' page.

Revision as of 11:07, 7 December 2010

River Kitchen.JPG

This chapter includes info on ice/iceless cooking, gear needed and how to pack it, cook crews including couples and re-assigning crews, kitchen set up and take down, stoves, and other information like how much propane is required for various trip lengths.

Ice or No Ice

For starters, the trip will have to decide if there will be ice or no ice trip. How is this possible you ask? Well, multiday desert backpacking uses no ice, so multiday river trips can leave the ice at home as well. The difference will be in the types of food consumed, food preperation, the weight of the boat and the need to make sure coolers with ice stay out of the sun, are opened infrequently and drained often.

The stove

Some folks bring back-up stoves in case the main one breaks down. Better to understand how yours works, bring any essential replaceable parts e.g. o-rings and the tools to fit them and to clean sand out the jets. Explain to everyone that taking a stove off a boat and putting it on the sand is a bad idea. Always put it on a table, a rock or something solid then the burners will keep burning and no futzing will be needed. Encourage the clean up crew to wipe out the stove when they clean the prep tables. Switch off propane at the tank when you close down the kitchen each night so you don't run out.

For a good discussion of how to assign cook crews, see Cooking Assignments.

To see a handout put together by Matt Walburger, National Park Service Public Health Program Officer, on food storage and management, check out the two page Public Health River Guide.

Here's a generic list of Kitchen items, courtesy of Roger Whyman:

Large NRS Dry Vault
68 x 21 Aluminum Table
Roll up table
MSR Outfitter Wing, 200 sq. ft.

10 x 10 scrim cloth kitchen floor

Kitchen box still life.jpg

2 burner Camp Chef stove, 20K btu x 2
3 burner Partner stove, 10K btu x 3
Single burner, 55K btu
26 x 14 Griddle
12 in. cast iron skillet
10 in. hard anodized aluminum skillet
8 in. skillet
12 in. flat bottom Wok type skillet
2-12 in. hard anodized alum. dutch oven
10 qt. stainless stock pot
6 qt. stainless stock pot
2 qt. aluminum pot
1.5 qt. aluminum pot
Stainless mixing bowl
14 cup coffee pot
4 small bowls
4 plates
8 in. knife
6 in. knife
5.5 in. knife

3 in. knife

Camp kitchen at Granite Park.jpg

Food scissors
Large cutting board
Small cutting board
Large flexible cutting mat
4 butter knives
8 forks
8 spoons
28 oz. measuring cup with lid
1 cup measuring cup
Measuring cups
Measuring spoons
2 spatulas
2 Serving spoons
2 slotted serving spoons
Pasta scoop
Rubber scraper
Wisk

Peeler

Doing dishes at Monument.jpg

Can opener
Tongs
Grater
Cork screw
Burner top toaster
2 dish towels
2 hand towels
Paper towels
2 Hot pads
Leather gloves
Aluminum foil
Numerous assorted spices
Hand lotion
Hand sanitizer
Toothpicks
Matches
Aluminum foil
Small zip lock baggies
Qt size zip lock baggies
Sugar
Olive oil
Dry coffee creamer
4 galvanized wash tubs
Dish water strainer
Dish soap
Bleach
Dish rags
Dish scraper
Numerous scrubbies, one with handle
2 small dish drying bags
1 large dish drying bag
1 dish drying hammock

Propane at Fossil Camp.jpg

Propane

There's much discussion of how much propane to take on a trip. The variabilities include the number of people, length of trip and time of year. Sean Davis (Thanks Sean!) has put together the following table on propane use. This WIKI recomends that a group of 16 folks might want to bring three 5-gallon (20 pound) tanks for a 16 day summer trip, and 5 tanks (20 pound) for a 30 day winter trip. This is a little on the overkill side, but better to have too much vs. not enough!


Propane For Camping/Boating – Use Rates (Full Power)*
Burn Rate
Partner Blaster 120,000 BTU’s/hr
Woodland Power Stove 60,000 BTU’s/hr
Partner 6 Burner Stove 60,000 BTU’s/hr
Partner 4 Burner Stove 40,000 BTU’s/hr
Coleman 2 burner 20,000 BTU’s/hr
Coleman 2 Mantle Lantern 5,000 BTU’s/hr
Coleman Northstar Lantern 4,000 BTU’s/hr
Capacity
20 lb Propane Tank 428,000 BTU’s
10 lb Propane Tank 214,000 BTU’s
1 lb Propane Tank 21,400 BTU’s
Burn Time (approximate)
Partner Blaster on 20 lb tank 3.5 hours
Partner Blaster on 10 lb tank 1.75 hours
Partner Blaster on 1 lb tank 9-10 minutes
Woodland Power on 20 lb 7 hours
Woodland Power on 10 lb 3.5 hours
Woodland Power on 1 lb 20 minutes
Partner 6 burner on 20 lb tank 7 hours
Partner 6 burner on 10 lb tank 3.5 hours
Partner 6 burner on 1 lb tank 20 minutes
Partner 4 burner on 20 lb tank 10.5 hours
Partner 4 burner on 10 lb tank 5.25 hours
Partner 4 burner on 1 lb tank 30 minutes
Coleman Stove on 20 lb 21 hours
Coleman Stove on 10 lb 10.5 hours
Coleman Stove on 1 lb 1:05
Coleman Northstar on 20lb 105 hours
Coleman Northstar on 10 lb 50 hours
Coleman Northstar on 1 lb 5 hours
Coleman 2 Mantle on 20lb 84 hours
Coleman 2 Mantle on 10 lb 42 hours
Coleman 2 Mantle on 1 lb 4 hours
*All times are approximate


Click here to return to The Food Pack page.

Click here to return to The Kitchen page.

Click here to return to The Pre-Trip Planning page.