The mandoline has to be one of the most indispensable kitchen gadgets, aside from a food dehydrator, when it comes to preparing foods to be dried for the trail.

What is a mandoline? I’m sure the word conjurs up visions of a beautifully crafted musical instrument. A mandoline is an adjustable slicer that allows you to create slices of varying thicknesses or to julienne. It’s especially wonderful for slicing fruit and veggies that you will dehydrate. There are a few reasons that such a slicer works well for this application. First of all, it creates very uniform slices which make for even drying. Secondly, it is speedy and can reduce time in the kitchen.

There are many models of these slicers on the market ranging in price from $20 to $200 dollars. I recommend buying the best you can afford. I prefer a model made of metal as opposed to a less expensive plastic model.

A mandoline is the perfect tool for any cook who is creating their own dehydrated backpacking foods. It’s also great for slicing cucumbers and radishes for summer salads.

This week I’ve been dehydrating foods for an upcoming wilderness trip and I’ve included, as I always do, enough food for an extra day.  Some may argue that this would only increase pack weight and that it isn’t a good idea. I disagree and feel that it is very important, even crucial on some trips.

Having extra rations are beneficial in case of injury, getting lost, or in the event of a meal disaster. Carrying extra food is very important when you are in remote areas, alpine regions or on paddling trips where one might become storm bound for a day or more. Even on a day hike a little extra food just to be on the safe side because you never know what could happen.

I’d love to hear how you handle emergency rations. Do you plan emergency food into your trail menu? If so, what do you usually take?

Like many backpackers and paddlers, we miss things like bread when we are on longer backcountry excursions. From time to time we will bake in a skillet rather than take the Outback Oven.

The fine folks over at PackIt Gourmet have taken the time to write a great article, How to Make Bread in the Backcountry. This method works great for bannock and cakes too.