This next weekend I want to attempt reheating some premade and frozen meals using an aluminum dutch oven. Looking for some advice...
I did a trial run on a fancy meat pie recipe (Tourtiere - Holiday Meat Pie - Food Wishes - YouTube) and while it turned out pretty good, there is no way I want to make it from scratch over a fire. So my question is, can I take the second one I made and freeze it now, pack and pulk it into camp, and reheat it in camp? Or am I doomed to scorch the piecrust while trying to reheat it in a dutch oven. Or am I doomed to melt the oven because the meal won't fill up the entire oven like something like a stew would. What are my odds of success? Any technique suggestions that will increase my odds?
I think I want to do something similar with a pre-made egg dish -- like premade omelets, that sort of thing. Any words of wisdom for trying to heat those up without scorching?
Figured I would ask the question and maybe prevent learning the hard way (make a mistake) --- my usual method.
I did a trial run on a fancy meat pie recipe (Tourtiere - Holiday Meat Pie - Food Wishes - YouTube) and while it turned out pretty good, there is no way I want to make it from scratch over a fire. So my question is, can I take the second one I made and freeze it now, pack and pulk it into camp, and reheat it in camp? Or am I doomed to scorch the piecrust while trying to reheat it in a dutch oven. Or am I doomed to melt the oven because the meal won't fill up the entire oven like something like a stew would. What are my odds of success? Any technique suggestions that will increase my odds?
I think I want to do something similar with a pre-made egg dish -- like premade omelets, that sort of thing. Any words of wisdom for trying to heat those up without scorching?
Figured I would ask the question and maybe prevent learning the hard way (make a mistake) --- my usual method.

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