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alpinebrule
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Books on dehydrating seem to agree that cooking and then drying "pasta" cuts cooking time in half as a general rule. I have found that the key to getting good results to rehydrating is to allow a generous period of time, and adequate water (adding as necessary). At a minimum an hour or two seems to work wonders with the quality of rehydration and takes no fuel just patience and planning. Anything cooked and dried is cooked still and you are only reheating.
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DrBobDg
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Cliff J talks about "cozying them up" which we have done. Can use a towel to wrap the pot up or bring along one of those insulated things that go over the toaster etc that your can find at Goodwill etc... Works decent to rice etc that a guy is supposed to be simmering.
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Swampturtle
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quote mr.barley: "What I like to do with things that are boiled is bring it to a hard boil and let it sit until things are soft. I do it with noodles, rice or soups. It might take longer, but it saves fuel."
+1
I have not tried what you are asking, I am afraid of the food breaking apart & turning to mush. (How much can a noodle take?) The energy it takes to make then dehydrate the soup would not be worth it to me. The pasta might cook quicker, but with regards to the veggies-you are back to square one.
Ronzoni/creamette makes 3 minute pasta, I just throw it in the pot the last few minutes. I use it when I make Bear Creek Darn Good Chili along with dehydrated beef & tomato paste....instant chilimac. Just made it on a trip to the Dacks, we look forward to that meal every trip.
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kanoes
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if i prepare bear creek soups at home and dehydrate, will they cook faster afterwards?
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Savage Voyageur
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Interesting question. I only have one mix at home and it says cook for 10 min. I would think you could shave a few min off the time.
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mr.barley
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What I like to do with things that are boiled is bring it to a hard boil and let it sit until things are soft. I do it with noodles, rice or soups. It might take longer, but it saves fuel.
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