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Old Nov 20, 13, 11:40 am
  #1  
tcl
 
Join Date: Jan 2009
Location: In a hotel somewhere trying to repack everything I brought (and bought) in to a carry-on smaller than my last one.
Programs: UA, Asia Miles, Southwest, IHG
Posts: 1,072
Travel cooking kit & spice containers

Does anyone travel with a mini set of spices and/or cooking utensils for extended stays or trips where there might be a good opportunity to cook? What do you bring and how do you store and transport them?

My current travel spice kit contains an assortment of spices and homemade mixes (Moroccan spice mix, Chinese five spice powder, curry powder) that are put in tiny pill-ziplocks and then stashed in medium-sized tea tin to prevent them from stinking up my clothes and from accidentally spilling and staining my clothes all shades of neon.

As for travel cooking utensils, I bring a small Epicurean bar-sized cutting board, a 5" Wusthof Chef's knife with a blade saver, a serrated tomato/mini bread knife with blade saver, mini microplane and a harp peeler. I also have a pair of bamboo cooking chopsticks, and a small square bamboo spatula. This is all stored in a zippered plastic envelope.

For a completely cooking-centric stay at a place that may have a questionable kitchen (for example, a certain relative's vacation condo that is frequently rented out), I bring an All-Clad cassoulet pan and my flat whisk as well.

My current dilemma is that my spices tend to transfer flavours to each other even through the mini ziplocks so my tarragon tends to taste like cumin and 5-spice after a few days I'm trying to stay as lightweight and compact as possible so am avoiding the 4oz capacity stainless watch tins and 4oz capacity mason jars.
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