Transcript Trangia Cooking - Mr. Argall Online

Trangia
Cooking
Middle School Outdoor Education
What is a Trangia?

Trangia is a trademark for a line of alcohol-burning
portable stoves manufactured by Swedish company
Trangia AB.

Designed primarily for backpackers, with a focus on light
weight, durability and simple design.

The key component of a Trangia stove is the burner. This
is a small brass cup. Fuel is poured into the burner and
ignited. The heat from the flame causes the fuel to
vaporize, forcing it out of jets around the top of the
burner, and producing a steady cooking flame.

In addition to the burner, the standard stove set includes
a base, which lifts the burner off the ground and has
vents to provide airflow, and a windscreen, which protects
the pot and flame

The entire set is designed to fit together in a single,
portable package.
Trangia Parts - Pots
Each Trangia comes with two pots for cooking
Trangia Parts - Base
This is the base of the trangia. It lifts the burner off the ground and allows for
air to circulate.
Trangia Parts – Windshield
Protects the burner from wind as well as providing a stand for the pots.
Trangia Parts – Burner
The Brass burner is filled with Methylated Spirits and lit. The heat vaporises
the fuel, forcing it out the small jets located around the top of the burner.
Trangia Parts – Simmer Ring
This adjustable ring can be placed over the burner to limit the size of the
cooking flame.
Trangia Parts - Other
Other parts included in the Trangia are:
• Grips: used to lift the pots from the burner
• Lid:
can double as a frying pan
• Strap: used to pack the stove away
Trangia Cooking - Hints

Cooking on a Trangia Stove is exciting and
interesting. For some, it is not easy cooking
a full meal if it is your first time. Some of you
may have used the stoves on previous
camps and would know they take a little
longer than the usual stove to heat up.
Trangia Cooking - Hints
 Some Tips:

Remove all excess packaging and place food into
snap lock bags, e.g. remove from cardboard boxes –
NO BINS where we are going.

Ensure the quantities are correct, e.g. If you only
need a table spoon of oil then put a table spoon into a
film canister and leave the rest of the bottle at home.

Your meals should be relatively quick and easy to
prepare.

Choose recipes with the least and reasonably lightest
ingredients.

Use a combination of long life and powdered milk.

Try to minimise the amount of tinned food you take
with you (rubbish)
Trangia Cooking - Hints
 Some No No's:

No two-minute noodles to be taken on camp for any meal. They
are high in salt and provide little energy needed to recover after a
hard day.

Do not plan to have meats such as steak, bacon and sausages or
frying eggs as the meat spoils quickly and can cause food
poisoning and eggs are messy and hard to cook.

No Pancakes as they are messy, take ages to cook and for all the
effort of cooking and cleaning they are quickly consumed.

Trangia’s are made from Aluminium
 Susceptible to sticking and notoriously hard to clean
 Frying – Not recommended

‘Wet Meals’ (high water content) are much easier to cook and then
clean afterwards
 Stews
 Curries
 Pasta
Trangia Cooking - Hints

Clean the Trangia as soon as possible
 Don’t give food the chance to stick!

If food does become stuck/burnt to the
bottom – soak the pot with water!

Heat your washing water in the dirty pots
– this will make it very easy to clean!

Add a drop or 2 of water to the metho to
be burnt – this helps limit the carbon
buildup at the bottom of pots = Less
Cleaning!!!

Get your teacher to check you ‘clean’
Trangia before returning it.
Some Major Cooking Rules

When we cook, we cook in a ‘cooking
circle’ at all times. What might be some
reasons for this?

If your burner runs out, wait until it is
cool enough to touch before refilling

When we are cooking, we have a fuel
station. This is to keep bottles away from
flames.

Trangia goes to fuel station to be filled
up, NOT the other way round!