Two Letters Re: Cooking Aromas and Post-Collapse OPSEC

On the subject of limiting cooking aromas, there is a cooking technique that has been catching on lately in this country. Sous Vide cooking, which means “Under Water”, started in France by using food placed in vacuum sealed bags and then placing them in hot water (160-to-185 degrees Fahrenheit) for a long period of time. Here’s a link describing the method:

Many recipes can be found on sites such as the one offered by Food Network, or type “Sous Vide Recipes” in the search engine of your preference.

This method is used in large food operations, such as the casino company that I currently work for. We provide food in this manner for five large resorts out of one kitchen. I have used this method, in a much smaller scale, on my excursions into un-named wilderness areas with much success.

The important thing to remember after pulling the food from the hot water: if you will not be eating the food immediately it is absolutely imperative to cool the bags of cooked food as quickly as possible to prohibit bacteria growth. This is easily accomplished by using an ice bath. Your vacuum packed, cooked food will keep for weeks this way and even longer if frozen after cooling.

I hope this helps. – Desert T (An “old school” trained chef)


Mr. Rawles;

Some cooking smells can be avoided by covered pit cooking in clay pots. Take hot coals from your fire and layer them in a hole about 12 to 18 inches deep, take your food and season, wrap in foil or place in a covered clay pot. Of course use a large thermometer to gauge temperature to cook to [the proper] food specifications. Regards, – TD