I've read a few threads about these and must admit that the idea of having more adventurous menu options appeal to me. On the other hand my kitchen cupboards have a fair few unused gadgets as it is so I'm hesitating on the brink. Can people who have them answer one basic question for me. Assuming you cook your meal and then dedydrate it ok how do you know how much water to add when you want to eat it? (can't you just tell I need a recipe to follow in a kitchen!) All attempts to remedy my ignorance gratefully received.
Hi Rob, in my so far very limited experience with mine ( which I must use more) what I have done is to weight the cooked food(with cling film in the scale bowl) and write this down. After dehydrating i weigh it again. Then working on the fact that 1ltr weighs 1kg I add the difference in ml Example; Cooked food weighs 500grm, deydrated it weighs 150grm amount of water to add 350ml.
Ok I am not an expert by along way but it has worked so far.
I reckon that a 300ml Nalgene (or similar) mug with a screw on top is the right amount of sauce to go with the rice or pasta or potatoes I'll be eating it with. Measure your cooked food onto the dehydrator a Nalgene thing at a time, and then you'll know how many portions there are. When it's dry, divvy it up into plastic bags in the right number of portions. When you take it camping, put the plastic bag in the nalgene thing and add hot water at lunchtime. The dried stuff only reabsorbs as much moisture as it let out in the first place, so if your mug was full when you put it on the dehydrator then fill it with water to the same level and it should rehydrate to the correct consistency. Then at tea time just put it in your pot and heat it up!
With that method it's important to make sure you've not got plastic bags that will leach. If they might, transfer the dried meal into the Nalgene and add the water directly to that. (Make sure it's Nalgene that won't leach too....)
All I would add to make it a bit clearer if I may, is once the portion is dried, I put it in either a zip lock or (now) vacuum pack bag, then dump it in the freezer.
On the trail, I shove the bag into the 300ml Nalgene pot and undo the zip lock. I fill the bag with hot water (doesn't have to be, just makes the process a bit faster) and then zip it back up again and put the lid on. (1) this keeps the inside of the Nalgene Pot clean(ish) and saves washing it up each time, and (2) not all the water will fit inside the bag when stuffed in, but is doesn't matter as the shaking in your pack will start off the process.
When you get to food time, just tip it into your pans guestimate the missing amount and simmer for a few mins.
With the long thin vacuum bags I make, I fold the top of the bag over the lip of the screw top lid, and put the lid on. Which seals the bag inside the pot. Obviously there is still water missing, so once again that is added at the simmering stage when the food turns back into yummy grub.
I find it easier to use Aloksak bags, than Nalogene bottles to re-hydrate food in. These are like freezer bags but far stronger and moer robust. You can get these from a number of places including Hike-Lite.
I store my dehydrated food in ordinary freezer bags. Normally I dehydrate the stuff reasonably close to use (no more than a month) and store the stuff in a cupboard as I don't have a freezer. The food will last, quite happily, for three or four months.
There are two tried and tested ways to re-hydrate.
Firstly, I will add a little water to my food, re-seal the bag and then place it in the Alosak. You don't need a great deal of water funnily enougn. Alosaks can then be rolled- up and simply places at the top off your pack. I've never had one leak (although the freeezer bag within it often does). I tend to re-hydrate a couple of hours before finishing walking - although just an hour is often enough. Your walking motion will gently agitate the food and when you make camp you will only have to warm it through, Using this technique you'll find that gas goes a long way.
This isn't always possible to do and so there is a second, fool-proof method. Put dried food in pan and add water. Bring to the boil and simmer for five minutes. Swtich off the gas and leave to stand for half an hour (I know its difficult but you can wait that long with practice!). Then warm through again - doesn't take long.
It is always worth re-hydrating food properly, otherwise you'll spent the next two days trying to dig out bit of food from around your teeth. Having sdaid that - in emergencies - you can eat the stuff in its dried state.
I reckon the dehydrator is the best bit of gear I've ever bought. They pay for themselves pretty quickly as well.
Finally, (phew) you can use these for everyday thngs as well - home-dried fruit is wonderful, And - on occassions - I've been known to crack open a dried meal when I can't be bothered to cook anything at home. Just add a bit of extra flavouring and it is quite palatable. (ON a trek you'll eat anything after a long day's walk).
OK, so my question, mainly so I don't forget about this thread, is: Are there great differences between Food Dehydrators? It seems every thing else to do with camping/hiking has major levels when it comes to pricing and quality, do these?
Rob S: "All attempts to remedy my ignorance gratefully received." I bet I know less than you.... so ditto..
We sell a range as you probably know, the manufacturing quality of them all is high.
The only difference in features is the style, some have sliding rectangular trays and others have deeper circular removable trays. Then there's the 'timer' and that is about it I'm afriad.
The more expensive one has more trays so greater capacity and I think comes with 'wet food' (puree trays (Andy did yours?). The circular one is expandable for a small fee. However as recently discovered, although we also sell a puree tray to go in the circular ones, you can use a Orikaso Folding Plate instead, which in all honesty, are probably better.
They all work on the same principle. A small element in the bottom and a fan, and the air circulates slightly differently in each model.
Which one is better? Like everything it is down to your needs. The reason we have made such an effort to find them and sell them, is that I have one (an old Harvest Maid) I bought almost 12 years ago and I have used it continually.
Goodness knows how much it has saved me in instant meals! I've also got a Stockli one here which has deeper trays and circulates air in a different way.
The long and the short of it, is they all work on a very simple principle and it is down to personal taste, style and space in the kitchen.
Interestingly, all the manufacturers seem to think that the only reason people might want a dehydrator is to dry flowers and herbs and fruits! So the paperwork which comes with them is limited from our point of view to say the least. The books which are available also differ in useful content and are all US based, so may not meet your tastes. However they are inspirational and make you try different ideas and method until you see what works for you.
BTW we will be selling Alosaks in bulk shortly for those wanting to use theme is association with the dehydrators.
Hmm. So whichever method I use it's more complicated than just dumping boiling water in the packet, wait five minutes and eat then!
I'm guessing that paying for itself fairly quickly depends on how much camping I do where I prefer the lighter weight over fresh ingredients for my food, which in turn will be a function of how good the dehydrated tastes. You could life on reiter food, but why would you want too?
Thanks for all the information though, has cleared up the redyrating routine, now I just need a good backpacking recipe book. Can't say I have a burning desire to dry flowers!
Well, Bob has parted me from more cash on the basis that all the OMers who have one can't be wrong. Off to Amazon to see if I can find an appropriate cookbook now!
