My wife and I are prepping for 2 weeks of paddling and for the first time ever plan on eating home-dehydrated food for our dinners and some snacks. So far our on-line research has indicated these two strategies.
1-Cook a one-pot meal, dry it, bag it.
2-Make a menu, dry the various ingredients, and combine them according to each recipe. Has lee-way for one's preferences for ingredients.
Pros? Cons?
A third strategy involves various combinations of the above two strategies.
Has anyone tried using yoghurt in Indian food recipes? Any problems?
As I write this my wife is heading to Indigo to pick up a reserved copy of Linda Yaffe's book.
Incidentally, I really liked this guy's web site:
http://www.backpackingchef.com/dehydrating-food.html