View Full Version : Dehydrating Food
What's the best types of food to dehydrate, and how much should I make?
I've got nothing but time so I may as well see who's done what and give it a whirl...
QHShowoman
11-08-2005, 14:00
If you don't mind keeping the dehydrator on for days, you can dehydrate *almost* anything. I've tried bell peppers (red and green), apples, bananas, etc. My favorite ended up being carrots -- I sliced them thinly into circles and brushed them lightly with a honey/water mixture and they were quite good (albeit tiny). I love dried mango, but it just takes far too long to dehydrate for me. The juicier fruits are, they longer they'll take. Bananas were okay, but I never got mine to dry all the way ... they ended up kind of rubbery and gray. I also made some fruit leather which came out well. Basically, just puree anything with an apple or two and you've got the makings of fruit leather (the apples provide much-needed pectin).
hammock engineer
11-08-2005, 14:00
I started dehydrating food recently. I still haven't mastered it. Originally I was going to go with mail drops on my thru hike. I have since changed my mind and am going to resupply along the way. More flexability, but not as good food. I will still dehydrate for short trips.
Jerky always is good. I have done pasta, chilli, fruit leathers, and other dried fruit. I haven't quite mastered rehydrating meals with meat in them. I don't think I soak them long enough before I cook. Pretty much any meal you make you can dehyrdrate. Just don't use dairy products, eggs, or meat with fat. These lead to spoiling sooner.
For portions just dehyrdrate how much you would normally eat. Usually comes to the same amount when rehydrated. I make everything spicy since rehydrating deluts it in water.
those are good ideas. I've never heard of fruit leather, but the concept seems ingenious. I wonder if you could puree anything and make it. Also, do the foods like meat and such need to be cooked first?
You can dehydrate cold as well, start a lightweight jar ( old PB jars work OK) in the a.m. with plain water, it will be ready to go at dinner with very little heating, saves fuel!
Rockjock
11-08-2005, 14:47
You might want to try the book "Backpack Gourmet" I think by Linda Yaffe (SP)? It contains many good recipes that you can eat that night and then dehydrate the leftovers, includes lunches, dinners and breakfasts. My faves are scrambled eggs with shelf stable bacon, jerky, dried apples and bananas.
Rock
QHShowoman
11-08-2005, 14:49
Here is a link with basic info about dehydrating meat: http://www.hoptechno.com/bookjerky.htm
You can dehydrate cold as well, start a lightweight jar ( old PB jars work OK) in the a.m. with plain water, it will be ready to go at dinner with very little heating, saves fuel!
i think you mean 'rehydrate'... koolaid container works good too.i've done meat, corn, and carrots.the meat i did in a low oven with the door open. mostly ok, but i think the oven tends to cook it more than actually dehydrate it. did the corn the same way, and it came out great.the carrots i just sliced thin, laid on a baking rack with a paper towel underneath, and set it all in front of a fan in my somewhat humid garage. wasn't quite done in 6 hours. brought it inside, left it laying out accidently overnight, and by morning, the dry air-conditioned air had finished the job... nice and dry.Boo8meR-you've heard of fruit leather... they just call it a fruit rollup on the packaging... can do spaghetti sauce the same way. have heard of people doing chili too.meat is harder to dehydrate because of the fat content.
I mostly dehydrate vegetables to put into Lipton dishes, Mac and cheese, etc. This is mostly due to my obsession with fiber and my bowels.
Zuccini and carrots worked great, canned hominy worked great but was tougher to rehydrate. Green beans ( leather britches ) worked great but require much cooking time, so I don't bring them on trips.
I've dehydrated meat, took a thick steak, partially froze it, then cut it thinly across the grain. I don't add any spices, it comes out a little salty tasting anyway and I like the flavor, tastes like the end cut of a roast beef. I don't even bother trying to rehydrate beef, you have to pound it into mush first and I like it just as it is.
I want to dry some Polish sausage and see how that works out.
Meats such as hamburger can be rehydrated in a freezer bag with everything else, right at eating time.
If you do one thing...dry your own hamburger..it is so easy to do! Same with canned chicken, turkey, etc...fresh chicken and turkey do not dry so well.
If there is one rule about veggies and meat, it is blanching and cooking before hand...ie..the food is ready to go when you need it. Cuts down on fuel in camp, and rehydrates much better :)
And storing dried food in the freezer is a good idea if you are starting 6 months ahead of schedule.
hammock engineer
11-08-2005, 20:08
I read in a cookbook that you do not need to cook beef for jerky, but you did need to cook any other meat. For meals I just make my normal meal, eat part of it, them dehydrate the rest. I mix me spagetti sause in with the noodles before I dehydrate. Works better for me.
One of the best tips ever given to me about what to dehydrate...
LEFT OVERS! Yes, if you like it for supper you will like it on the trail.
I have done spaghetti, roasts, any pasta dishes, left over chinese dinners,
stews, soups ( pea soup is excellent!), chili, and countless others. Just give it a try.
Another tip I would like to share with you, if you have one of those vacuum packers they work WONDERFUL! Simply pour in your hot water, close with a paper clip and you eat right out of the bag... not much to clean up!
I make my own turkey jerky, dried fruit for oatmeal or desert, vegetables, dried tomato to mix in a lot of dishes, onions, potatoes, fruit wraps. As far as meats go... just make sure they are lean and I rinse them well to get as much fat off them as possible.. I have dehydrated pot roast, ham, chicken, turkey, and hamburger. All have turned out very well!
Russ
An easy way to dehydrate vegies is to start with frozen ones from the supermarket. They need no additional processing - just spread them on the dehydrator try and turn it on. Peas, corn, and sugar snap peas with pods work great. I've found that turnips and asparagus (sliced and blanched) rehydrate with a flavor close to fresh. Broccoli works but doesn't taste much like fresh broccoli after rehydration. Mushrooms tend to end up rubbery but not too bad.