Dehydrated veggies - Page 2

rebel_chick · 11-06-2009, 02:49 AM

Rick...How do you dehydrate spaghetti sauce?

dscrick · 11-12-2009, 10:02 PM

Quote:

Originally Posted by Mertell

Rick,
You are right, I will like that Spaghetti thing.
Thanks!

Dscrick:
You are The Chef! I will try that soon.
You don't have a recepie for dehydrated beer, do you?

-Mert

I have been experimenting with a dehydrated IPA, no luck so far but it makes the house smell good!

Rick · 11-13-2009, 12:41 AM

I use waxed paper. Your dehydrator may come with a plastic tray for drying liquids. In either case, lightly oil the tray or waxed paper so the dehydrated sauce won't stick to it. Then pour and spread it out making certain it doesn't reach the edge of the waxed paper so it won't drip off (the plastic trays generally have a lip to prevent liquids from dripping). Then dehydrate it until it's a very rubbery leather. It's very similar to fruit leathers. The biggest thing you have to be alert to are any tomatoes that are in the sauce. It just takes them longer to dehydrate than the actual liquid.

Once dehydrated, you just slowly peel it off, roll or fold it up and drop it in a zip lock bag. The dehydrated sauce along with dehydrated ground beef and some noodles make a pretty good field spaghetti.

oneraindog · 11-13-2009, 01:39 AM

wait...dehydrated ground beef??
'splain please. what is the process? i am liking the idea.

NCO · 11-13-2009, 02:05 AM

What I do, is that I dehydrate mushrooms, mostly golden chanterelle and "tube" chanterelle (dunno the translation, wikipedia didn't tell me... Cantharellus tubaeformis in latin) And toss them in pretty much any food I make.

Rick · 11-13-2009, 03:06 AM

ORD - Look at post 15 on this thread.

http://www.wilderness-survival.net/f...te+ground+beef

oneraindog · 11-13-2009, 03:20 AM

oh got it. so this might be a stupid question buuut was the ground beef cooked? im thinkign the obvious answer is yes because all dried meat is cooked first.....? is it?

your_comforting_company · 11-13-2009, 03:38 AM

umm.. there are really two answers to that question ORD.

The meat that Rick dehydrated was pre-cooked, then dehydrated.

traditionally, meat that was jerked (dehydrated) was not cooked, and I have read that meat to be made into pemmican and jerky should not be cooked because it will spoil. This information comes from Naked Into the Wilderness, and I have not gotten sick either way.

yes, Ricks meat was cooked, but no, all dried meat is not pre-cooked. My great-grandad's smoke house was full of smoked (not cooked) dried meat.

Rick, the bit about flashin off the fat.. pemmican is made by adding tallow (rendered fat) back to the meat, right? so I would think that flashing would be unnecessary anyway (at least in the case of pemmican).

dscrick · 11-13-2009, 01:45 PM

Most of the websites where I've found info on drying hamburger and other meats caution against trying to store them very long because anything with fat in it will go rancid eventually. I've had good luck with it by storing the dehydrated HBG (or the food item containing it) in the freezer in vacumn bags, then when I head out I just toss the bag in my pack. It will keep fine for a week, probably a lot more, without refrigeration.

Also,
When I am cooking HBG to dry I break it up as fine as possible during cooking, then drain it, put it in a colander, and rinse it with HOT water. This removes even more fat.

Rick · 11-13-2009, 02:37 PM

I never cook anything I'm going to convert to jerky. Only the stuff I'm going to dehydrate. And, as I said in the other thread (link is above), the stuff lasted on the shelf for six months with no problem. Yes, I rehydrated and sampled both with no ill effects...Araaaargggh!....(thump).

wildWoman · 11-13-2009, 06:54 PM

We dried broccoli the first time this year and it's a real winner! Taste good when you rehydrate it. We just keep dried veggies in glass jars.

Rick · 11-13-2009, 07:05 PM

Dried stuff is really amazingly simple with today's technology. Either using a stove or an actual dehydrator. Off the top of my head, I can't think of anything that doesn't dehydrate well as long as it doesn't have a lot of fat content. Rehydrating is pretty simple, too. Add water and wait.

11-13-2009, 12:41 AM	#23
Rick Administrator Join Date: Nov 2007 Location: Central Indiana Posts: 19,351 Blog Entries: 1	I use waxed paper. Your dehydrator may come with a plastic tray for drying liquids. In either case, lightly oil the tray or waxed paper so the dehydrated sauce won't stick to it. Then pour and spread it out making certain it doesn't reach the edge of the waxed paper so it won't drip off (the plastic trays generally have a lip to prevent liquids from dripping). Then dehydrate it until it's a very rubbery leather. It's very similar to fruit leathers. The biggest thing you have to be alert to are any tomatoes that are in the sauce. It just takes them longer to dehydrate than the actual liquid. Once dehydrated, you just slowly peel it off, roll or fold it up and drop it in a zip lock bag. The dehydrated sauce along with dehydrated ground beef and some noodles make a pretty good field spaghetti. __________________ Safe Zone LLC "The Most Trusted Name in Outdoor Gear". Check out our free Family Disaster Plan Buck 110 Folding Hunters are now in stock.

11-13-2009, 01:39 AM	#24
oneraindog Senior Member Join Date: May 2009 Location: seattle Posts: 168	wait...dehydrated ground beef?? 'splain please. what is the process? i am liking the idea. __________________ my primitive skills apprenticeship blog: http://modern-natural.blogspot.com/

11-13-2009, 03:06 AM	#26
Rick Administrator Join Date: Nov 2007 Location: Central Indiana Posts: 19,351 Blog Entries: 1	ORD - Look at post 15 on this thread. http://www.wilderness-survival.net/f...te+ground+beef __________________ Safe Zone LLC "The Most Trusted Name in Outdoor Gear". Check out our free Family Disaster Plan Buck 110 Folding Hunters are now in stock.

11-13-2009, 03:20 AM	#27
oneraindog Senior Member Join Date: May 2009 Location: seattle Posts: 168	oh got it. so this might be a stupid question buuut was the ground beef cooked? im thinkign the obvious answer is yes because all dried meat is cooked first.....? is it? __________________ my primitive skills apprenticeship blog: http://modern-natural.blogspot.com/

11-13-2009, 01:45 PM	#29
dscrick USN SCPO (RET) Join Date: Jan 2008 Location: Central Ohio Posts: 56	Drying HBG Most of the websites where I've found info on drying hamburger and other meats caution against trying to store them very long because anything with fat in it will go rancid eventually. I've had good luck with it by storing the dehydrated HBG (or the food item containing it) in the freezer in vacumn bags, then when I head out I just toss the bag in my pack. It will keep fine for a week, probably a lot more, without refrigeration. Also, When I am cooking HBG to dry I break it up as fine as possible during cooking, then drain it, put it in a colander, and rinse it with HOT water. This removes even more fat.

11-06-2009, 02:49 AM	#21
rebel_chick Senior Member Join Date: Jul 2009 Location: Arizona Posts: 257	Rick...How do you dehydrate spaghetti sauce?

11-13-2009, 03:38 AM	#28
your_comforting_company naturalist primitive Join Date: Sep 2009 Location: Southeastern Flood Plains Posts: 268 Blog Entries: 4	umm.. there are really two answers to that question ORD. The meat that Rick dehydrated was pre-cooked, then dehydrated. traditionally, meat that was jerked (dehydrated) was not cooked, and I have read that meat to be made into pemmican and jerky should not be cooked because it will spoil. This information comes from Naked Into the Wilderness, and I have not gotten sick either way. yes, Ricks meat was cooked, but no, all dried meat is not pre-cooked. My great-grandad's smoke house was full of smoked (not cooked) dried meat. Rick, the bit about flashin off the fat.. pemmican is made by adding tallow (rendered fat) back to the meat, right? so I would think that flashing would be unnecessary anyway (at least in the case of pemmican).

11-13-2009, 02:37 PM	#30
Rick Administrator Join Date: Nov 2007 Location: Central Indiana Posts: 19,351 Blog Entries: 1	I never cook anything I'm going to convert to jerky. Only the stuff I'm going to dehydrate. And, as I said in the other thread (link is above), the stuff lasted on the shelf for six months with no problem. Yes, I rehydrated and sampled both with no ill effects...Araaaargggh!....(thump). __________________ Safe Zone LLC "The Most Trusted Name in Outdoor Gear". Check out our free Family Disaster Plan Buck 110 Folding Hunters are now in stock.

11-13-2009, 06:54 PM	#31
wildWoman walk lightly on the earth Join Date: Dec 2007 Location: Yukon River Watershed, Canada Posts: 862 Blog Entries: 7	We dried broccoli the first time this year and it's a real winner! Taste good when you rehydrate it. We just keep dried veggies in glass jars. __________________ Actions speak louder than words

11-13-2009, 07:05 PM	#32
Rick Administrator Join Date: Nov 2007 Location: Central Indiana Posts: 19,351 Blog Entries: 1	Dried stuff is really amazingly simple with today's technology. Either using a stove or an actual dehydrator. Off the top of my head, I can't think of anything that doesn't dehydrate well as long as it doesn't have a lot of fat content. Rehydrating is pretty simple, too. Add water and wait. __________________ Safe Zone LLC "The Most Trusted Name in Outdoor Gear". Check out our free Family Disaster Plan Buck 110 Folding Hunters are now in stock.