Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Dehydrating Newbie
|
Author | Message Text | ||
goaljohnbill |
http://www.bwca.com/index.cfm?fuseaction=forum.thread&threadId=305707&forumID=18&confID=1 All of her recipes in the main meal sticky work with dehydration and taste great. My kids love her Guinness beef stew. |
||
billconner |
quote Koz: "Look up Babelfish5 on the youtoobz. He has some awesome recipes, I think I have made most of them. He also gives you tips about what works and what doesn't work for dehydration. Every one of his recipes I have made is fantastic. Thanks Koz. Bablefish5 does seem to have some good ideas. PS: Apologies mhart - I appreciate your mention of this first. Not reading in order or doing too may things at once. Wish he had a book or downloads. |
||
Koz |
quote billconner: "quote Koz: "Look up Babelfish5 on the youtoobz. He has some awesome recipes, I think I have made most of them. He also gives you tips about what works and what doesn't work for dehydration. Every one of his recipes I have made is fantastic. That's funny, I didn't see it either before I posted. I would have just given it a +1. Obviously good advice. |
||
mhart |
|
||
OBX2Kayak |
As far as the title that drew me to this thread, I've never tried to dehydrate newbies. My guess is that they'd have too much fat. :-) |
||
KerryG |
|
||
Chicagored |
|
||
NotLight |
You may find it easier to cook the food all together first (meat, sauce, etc. together) and then dehydrate all at once. I think most of the dehydrator recipes on this website follow that method. I do not trust myself enough to dehydrate anything with meat, dairy, or fat in it. Although many many/most people so that successfully. It's counter- intuitive, but I find that tomato puree and other liquid-like recipes dry faster if you add water. I think that allows your "solids" content to spread out more on the tray. The initial drying out is a bit slower, but then suddenly is way faster because your solids content is thinner. |
||
mirth |
Hamburger or taco meat also dries well. We've done soft tacos on day 3 or 4 in mid August with fresh romaine lettuce. Dried fruit is easy to produce and makes a great snack. Apples, oranges, pineapple, bananas, just about any of them can be dried. Blueberries have been plentiful this year, they can turn out well too but its best if you slice them in half as the skins do a good job of retaining the moisture. |
||
Koz |
I can't give you any better advice than that. |
||
eyepaddle |
This year I've decided to dehydrate some of my own food to try to save some weight. My wife and I take our 3 kids, ages 4,8,10.....and the food is a big weight factor. My question is what do you all recommend I dehydrate, being totally new to it? What are some easy, basic things I can dehydrate that can save me some weight? Thanks for your tips! |
||
OldFingers57 |
|
||
dblwhiskey |
Fry up hamburger with panko bread crumbs, about a 1/4 cup to a # of hamburger (found that tip here, makes it rehydrate better). After your done frying put it in a strainer, run hot water over to remove excess grease and dehydrate. I go about 6-8 hours, at 165 deg, then bag it, some use zipper style bags and some use vacuum sealers and then put it in the freezer until you're ready to go. Now back to the question of what do your kids eat. The hamburger can be rehydrated and added to store bought dinners like, red beans and rice, hamburger helpers, bear creek or knorr noodle dishes and those are just a few that come to mind now. Jerky is another possibility, whether you like it made from a solid muscle like a roast or steak or do you prefer it made from hamburger? I do both, ones a little more chewy and the other a little softer. Season and flavor to your liking. I go about 8 hours at 165 deg. We also do apples rings with sugar and cinnamon. My wife has one of the apple coring, peeling and slicing devices. Stick the apple on the 3 prong end and turn the handle, walla, you have an apple that is peeled, cored, and sliced into rings. Have the kids help, now they are part of the the process too, sort of like "shake and bake and we helped" (old commercial from my childhood). We use an old larger sized chili powder dispenser with sugar and cinnamon mixed inside and shake it onto one side of the rings after we have placed them on the trays (the amount is up to your tastes). Dehydrate at about 135 deg for 12-16 hours. Now comes the hard part, getting them to the BWCA before they get ate at home. We also dehydrate spaghetti sauce and salsa to make up meals from scratch type dishes such as goulash, unstuffed stuffed peppers (we also dehydrate the peppers for this one), spaghetti, duh, that is the sauce, right? Salsa can be used for soft shell tacos, use the hamburger, add taco seasoning, dehydrated refried beans which you've rehydrated, Velveeta cheese "sauce", it comes in a squeezable pouch, then top with salsa. It can also be used on eggs and ? burritos in the morning. ? = bacon, sausage, hash browns or whatever else you think fits. Speaking of sausage we fry up breakfast sausage and do about the same with it as the hamburger and use it for biscuits and gravy in the morning. This is just some thoughts to help you get started. Have fun and enjoy. Oh and it doesn't hurt to do some cooking at home with these ingredients to get an idea how they work before you get there. |