Cold soak
Overview
Cold soak is a no-cook food preparation method that uses ambient-temperature water and time to rehydrate meals, instead of heat. It allows hikers to forgo stoves and fuel in suitable conditions.
Key points
- Cold soaking involves adding water to dehydrated food and letting it sit until rehydrated.
- It eliminates the need to carry a stove and fuel for many meal types.
- Rehydration times vary by food type, temperature, and container design.
- Some hikers cold soak all meals, others only certain items such as lunches.
- Cold soaking can be less appealing in very cold or wet conditions.
- Choice to cold soak is a personal preference balancing weight, simplicity, and meal enjoyment.
Details
Cold soaking is a food preparation approach that relies on time rather than heat to rehydrate dehydrated or freeze-dried meals. Hikers place food and water in a leak-resistant container, such as a screw-top jar or purpose-built vessel, and wait until the food softens to a desired texture. This method is used for items like instant rice, dehydrated beans, couscous, and some oatmeal or noodle dishes.
A major appeal of cold soaking is simplicity. By removing the need for a stove and fuel, hikers can reduce carried weight and minimize gear complexity. It also avoids issues related to fuel resupply, stove malfunction, or fire regulations that restrict open flame devices.
However, cold soaking is not universally preferred. In cold, wet, or windy conditions, many people find hot meals and drinks important for comfort and morale. Rehydration times can also increase in cooler temperatures, requiring more planning and patience.
Cold soaking is flexible: some hikers adopt it for all meals, while others use it for lunches or specific foods and still carry a small stove for hot drinks or select dinners. As with many long-distance practices, the choice depends on individual taste, climate, and logistical priorities.
Related topics
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