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 Post subject: Re: Re-hydrating Tests
PostPosted: February 17th, 2014, 2:47 pm 
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Joined: December 19th, 2006, 8:47 pm
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Location: Rattlesnake Pond ME
I usually do meals by ingredient, dehydrating ahead what is necessary. A staple I use is smoked salmon which does not dehydrate well ( fish oil )and requires no refrigeration. Another is smoked clams and mussels.

I have a personal aversion to twice cooked pasta.

That said I might try dehydrating puttanesca sauce but again the oil in Kalamita olives and anchovies bothers me. I don't want stuff to go rancid.

I have had shrimp go bad on me.


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 Post subject: Re: Re-hydrating Tests
PostPosted: February 17th, 2014, 6:42 pm 
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Joined: April 10th, 2012, 4:41 pm
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Location: Stouffville, ON
I'm taking this thread to Cuba!
So after you dehydrate, how do you package? What kind of shelf life do you expect? I ask this because my wife is interested for power outage purposes etc.


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 Post subject: Re: Re-hydrating Tests
PostPosted: February 17th, 2014, 8:35 pm 
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Joined: June 21st, 2013, 5:16 pm
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I have all my dehydrated food stored in the freezer, in freezer bags. Closer to spring I will make individual meals.

Should last in the freezer for a long time.


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 Post subject: Re: Re-hydrating Tests
PostPosted: February 17th, 2014, 10:32 pm 
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Realstone wrote:
I'm taking this thread to Cuba!
So after you dehydrate, how do you package? What kind of shelf life do you expect? I ask this because my wife is interested for power outage purposes etc.


Air is your enemy. I vacuum bag the results and throw the filled bags in the freezer.


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 Post subject: Re: Re-hydrating Tests
PostPosted: February 18th, 2014, 7:58 am 
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Joined: December 2nd, 2002, 7:00 pm
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Location: Grand Haven, Michigan U.S.A.
I use simple ziploc bags, squeeze as much air as I can out, and store in a plastic tub in my gear closet. There are some complete meals that still have some oil/grease to them. These I will store in our freezer until we leave home. I generally dehydrate a month or less before leaving for my complete meals. But I've even brought these home and used them on a later trip with no rancid problems.

But I dehydrate fruits and vegetables in season. So clementines now, strawberries when in season, etc. Some I dehydrate when they are on sale. These stay fine for a year or more. I've had excess fruits as well as egg beaters, chicken and ground beef that I have had a year or more after that was stored in ziplocs. I could vacuum bag it, but it's so easy to use a ziploc. Plus, I can do the rehydrating right in the same bag.

PK


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 Post subject: Re: Re-hydrating Tests
PostPosted: February 18th, 2014, 1:00 pm 
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Joined: June 9th, 2005, 2:27 pm
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Location: Saskatoon
pknoerr wrote:
When you are ready for dinner it's a few minutes and you are eating a meal that tastes virtually the same as it did when you made it at home a few weeks ago.

PK

My experience is that stews, chilis, etc. taste better on trip than they did at home. The flavours blend and mellow or something. Or I'm darned hungry. Or it's the scenery. (All of the above, I expect)

When preparing meals at home that I intend to dehydrate I just slice my veggies a little thinner/smaller than I would normally. I also cook the extra lean ground beef (if used) then rinse in boiling water to remove as much fat as possible (and some flavour, but I don't notice that 'in the field'). The fat removal helps it keep better. Then I continue preparing the meal as usual. Leftovers are measured (volume) then dehydrated. By recording the volume of the food before drying, I know how much water to add to rehydrate, and I know whether to take it on a solo trip or a group trip.

Cheers,
Bryan

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 Post subject: Re: Re-hydrating Tests
PostPosted: February 18th, 2014, 1:02 pm 
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It sounds like littleredcanoe makes some dang nice food, fancier than I do!

I vacuum seal and store in the freezer.

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