|
|
Post by rachelsdad on Feb 25, 2018 5:11:13 GMT -8
Just got my first one!!
A few questions for those in the know:
Just read a few recipes for dehydrating canned, (or cooked), garbanzos. Claims you need to soak overnight and boil for a hour or so to restore to edible. Kind of defeats the purpose doesn't it?
Anyone have any experience w/drying and rehydrating beans? Would be ideal if they didn't take 2 cans of fuel to rehydrate.
Onions: are they still pungent when dried?
Best cut of beef for jerky?
Anyone dehydrate frozen corn or various veggies? Some stuff we can't get in the NE in winter.
Thanks in advance! |
|
zeke
Trail Wise!
Peekaboo slot 2023
Posts: 9,895 
|
Post by zeke on Feb 25, 2018 6:24:14 GMT -8
There's a wonderful company that freeze-dries veggies and some fruits. Karen's Naturals I first discovered them as Just Tomatoes. I go this route for my veggies and most fruits. Too easy.
No idea about garbanzos, as I don't eat such things. Others will be able to help.
I also never do my own jerky, so I will be awaiting for those with experience.
Dried onions and mushrooms are sold in many stores. I like using them.
|
|
|
|
Post by rachelsdad on Feb 25, 2018 6:44:27 GMT -8
mornin' Zeke,
I find the dried onions I can source locally just too strong smelling. I'd probably only carry them at the end of my trekking poles as I'm afraid they'd stink up my pack.
|
|
|
|
Post by bluefish on Feb 25, 2018 8:23:49 GMT -8
Like Zeke, I like the Karen's Naturals products, especially the Just Veggies mix. Great in some Idahoan instant potatoes with some olive oil added. I rehydrate the veggies for 15 minutes with a 2:1 ratio of veggies to boiling water in a cozy, then add them to the mashed. We dehydrate our own meals for a majority of the time, but some things are easier bought, as Zeke stated.
|
|
clip
Trail Wise!
Posts: 42
|
Post by clip on Feb 25, 2018 11:13:24 GMT -8
I generally use any part of the round section for my jerky thats the top, bottom or eye of round all depends on whats on sale, tip roast works well too. I try to avoid the fatty cuts, I don't use the dehydrator I prefer the little bit of extra flavor from the smoker.
|
|
sarbar
Trail Wise!
After being here since 2001...I couldn't say goodbye yet!
Posts: 1,030 
|
Post by sarbar on Feb 25, 2018 12:52:01 GMT -8
If the onions smell, that means they are still fresh ;-) Not a bad thing. However, a tip: air out your dried onions, so the stench goes down. Once added to a prepped bag of dry food, the onion smell really goes down fast.
As for garbanzos, I have no issues with them coming back. A use my own dried, or the ones from Harmony House Foods.
|
|
|
|
Post by johntpenca on Feb 25, 2018 19:07:41 GMT -8
|
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,711
|
Post by rebeccad on Feb 26, 2018 11:05:21 GMT -8
I've dried garbanzos with seasonings and they make a crunchy snack food (though not exciting enough for my taste). I've dried all sorts of bean dishes--salads made with beans straight out of the can, for example--and they rehydrate fine with no boiling. Black beans work best because they are smaller, but I've a nice salad with white Navy beans, and I just expect to give it a couple of hours soaking cold. For onions, I just buy the dried diced onion bits at Coscto  I only dry them when they are cooked (or mixed) into another dish. |
|
rebeccad
Trail Wise!
Writing like a maniac
Posts: 12,711
|
Post by rebeccad on Feb 26, 2018 11:06:39 GMT -8
Anyone dehydrate frozen corn or various veggies? Some stuff we can't get in the NE in winter. I've taken to buying most veggies freeze-dried, because they just have so much better taste and texture. I do dry carrots (grated), celery, and bell peppers, all from fresh. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Feb 26, 2018 11:50:07 GMT -8
In freeze drying or dehydrating, is the food weighed before the start of the process and then weighed at the end of the process to determine how much water to add for re-hydration?
|
|
|
|
Post by cahiker on Feb 26, 2018 15:57:38 GMT -8
In freeze drying or dehydrating, is the food weighed before the start of the process and then weighed at the end of the process to determine how much water to add for re-hydration? Weighing before and after gives a good idea of how much water is needed to rehydrate, but I don't usually bother. Almost everything works out fine if you just cover with water. You could add a little more if you want the meal saucy, but if you add less you'll probably end up with some crunchiness. I also buy freeze dried veggies, especially Karen's Naturals, but usually just go with the best price. I don't think you'll save much money by dehydrating frozen. I've noticed that my dehydrated garbanzos are sometimes a little firm after ten minutes of rehydration, especially if they've been sitting around for several months. They are still good though. Black beans & kidney beans are generally quite soft after rehydration. I wonder if it's because the garbanzos don't split during dehydration like the other beans do, and are left with a bit of a hard "shell". |
|
RumiDude
Trail Wise!
Marmota olympus
Posts: 2,361
|
Post by RumiDude on Feb 26, 2018 21:50:37 GMT -8
I have found Litehouse FD Red Onions to be very reasonable and they don't have a strong odor. I get them at Costco but you can get them all over online. Scroll down from the link and see all sorts of FD stuff from Litehouse. For jerky I think a eye of round roast works well because it has so little fat and is easy to cut up. Rumi |
|
sarbar
Trail Wise!
After being here since 2001...I couldn't say goodbye yet!
Posts: 1,030
|
Post by sarbar on Feb 27, 2018 9:27:05 GMT -8
Safeway carries the Litehouse brand, in the produce section btw.
|
|
|
|
Post by Lamebeaver on Feb 28, 2018 18:36:00 GMT -8
London broil works really well for jerky....there's very little fat.
Are you asking about green or yellow string beans, or "regular" beans. Kidney, Pinto, Great Northern beans can be purchased dried. I wouldn't bother dehydrating them. Soaking them overnight might cut down on the boiling time.
You can also buy powdered hummus, which doesn't need to be cooked for an hour.
|
|
ErnieW
Trail Wise!
I want to backpack
Posts: 10,029
|
Post by ErnieW on Feb 28, 2018 19:47:41 GMT -8
One of my favorites is tofu jerky. You can Google it (tofu jerky dehydrator). Lots of variations.
I also recently tried drying marinated salmon. Amazing. I froze then defrosted the salmon. It should kill any parasites. I don't know about it in bear country. They might find it even more irresistible. Smells like fish in a good way.
I haven't done it in a while but I used to make jerky from lean ground beef. Add some spices remembering that the favor sort of concentrates then roll it thin between two sheets of wax paper then carefully transfer to racks. Part way through drying you might have to wipe off any sweated fat. I have also done whole beef but dressing the meat to get rid of fat and slicing to the right thickness is work.
Another thing to consider is powdering your dried veggies in a food processor. No issues with rehydrating then. I do that with all the hot peppers I have at the end of the season that I dry. Great for shaking on pizza.
I would think garbanzos might be good like this. Mix the powder with some dried spices then when preparing a little hot water and sesame oil and it might yield a nice hummus.
|
|
I only dry them when they are cooked (or mixed) into another dish.
