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billconner
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No disrespect and my appreciation for a good laugh. Read the post and immediately imagined a stick of butter in a dehydrator. Just a funny image. Likewise french fries.
Guess it's why first things on my lists are cheese and plenty of it, and margarine - but switching to ghee.
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marsonite
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I'm going to try dehydrating some food this year for canoe trips and wondering about fat....I've done hamburger before, but I want to try some entrees like Chili and spaghetti sauce.
A lot of recipes I have seen call for using very lean beef, or rinsing it(If using hamburger) and sauteing onions in very little oil or using Pam or something like that.
That's fine, but I am a person who thinks that fat is an important part of my diet. Not only does it make food taste better, it also fills you up and makes your meal more satisfying. To a point, mind you. I don't like food drenched in grease.
I can see the logic in getting the animal fat out of hamburger, since it could go rancid, but is it OK to use a tablespoon or two of olive oil, for example, which should have an excellent shelf life? Or could you add some oil to your recipe in camp?
Thoughts?
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OldFingers57
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I would just take some EVOO in a small bottle and add it to recipes in camp. We usually bring some along to use in recipes and I use it for oiling pans when baking in either my Jello mold oven or reflector ovens. For the spaghetti sauce and chili don't have any meat in it when you dehydrate it. Add the meat into it when you are in camp. I dehydrate the sauce without meat and add meat separately when rehydrating it in camp.
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Frenchy
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I agree on the meat. I always dehydrate it separately and add in camp. I always take evoo or buttery flavored Crisco to add to dishes after re-hydrating them.
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marsonite
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That makes sense. Thanks for the replies.
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