In the world of ultralight hiking, there are three main things that can earn you serious street cred: using a frameless, hipbeltless pack, sleeping on a torso-length foam mat, or going stoveless.
These practices may seem unappealing at first, especially for those accustomed to traditional hiking setups. However, they can start to make sense when viewed through the lens of simplicity and/or the desire to reduce pack weight.
Today, we’ll focus on the third of these three choices. Should you ditch the stove and replace it with a peanut butter container? For most people, the answer is no. However, for those intrigued by the simplicity and minimalism of cold soaking, this guide will help you weigh the pros and cons.
What is cold-soaking?
Benefits of cold-soaking
For us, the real appeal of cold-soaking lies in its simplicity. Without the need to cook, we have fewer items to carry and don’t have to stop to prepare meals. There’s also no need to scrub pots, monitor fuel levels and search for fuel top ups in towns.
Cold-soaking streamlines our daily routine, giving us more time to focus on the hike. We have found this especially helpful when pursuing a Fastest Known Time, like the FKTs we set on the Australian Alps Walking Track (AAWT), Bibbulmun Track, and Te Araroa. However, it is also something we tend to do on slower, more relaxed trips.
Drawbacks of cold-soaking
Obviously, the first significant drawback of cold-soaking is the lack of hot food. Without a stove, you don’t get the luxury of a warm and comforting meal, something that is particularly welcome during sudden temperature drops. We mitigate this by treating ourselves to good food whenever we reach a town and carrying out takeaway meals!
Another limitation of cold-soaking is you have to be careful with your food selection, as not all foods rehydrate evenly or at the same rate. As a result, many people go through a trial-and-error phase when learning to cold-soak. For example, if rice isn’t soaked long enough, you may end up with unappealing crunchy bits.
Lastly, cold soaking isn’t always practical in certain regions. For example, in many developing countries, suitable cold-soaking ingredients can be harder to find, making it less viable as a primary method of food preparation.
Our staple diet whilst cold-soaking
Over time, we’ve honed a diet that works well for cold soaking. Here are some of our go-to meals:
- Brekkie:
- Overnight cold-soaked oatmeal with milk powder and Milo
- Lunch:
- Crackers with cheese and salami (plus an avocado or tuna if we have just left town)
- Dinner:
- Cold-soaked instant rice, potatoes, noodles, or beans flavoured with some combination of spices, cheese, salami, and Doritos
- Snacks:
- Chocolate bars
- Cereal with milk powder (a true favourite)
- Muesli bars
- Sports drinks
- Chocolate milkshake (Milo with milk powder)
- Dry 2-minute noodles
- Chips
