crawford
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Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
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Post by crawford on May 2, 2016 11:48:15 GMT -8
I successfully dehydrated/rehydrated hummus this weekend. Hello, happy hour! Grace, did you use hot water or cold? What was the consistency like? Did the process change the flavor? Did you dehydrate the Hummus and then pulverize it into a fine powder before reconstitution? Sorry to machine gun the questions but you got my interest! |
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sarbar
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After being here since 2001...I couldn't say goodbye yet!
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Post by sarbar on May 2, 2016 12:24:30 GMT -8
Not to butt in but I've found hummus dries well (I leave out the oil if making homemade, add at eating time). It dries to a powder. Cold water is great.
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grace
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Post by grace on May 2, 2016 12:55:32 GMT -8
Grace, did you use hot water or cold? What was the consistency like? Did the process change the flavor? Did you dehydrate the Hummus and then pulverize it into a fine powder before reconstitution? Sorry to machine gun the questions but you got my interest! Sarbar is kind of the genius here, but I used Sabra, since it's my fave and whole chickpeas creep me out, so I don't make it from scratch. I used cool water, adding a little at a time, and let it sit for a bit, and then mooshed it around. It was awesome! It dries in to kind of a powder on the texflex sheet- I just crumbled it a little further. |
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crawford
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Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
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Post by crawford on May 2, 2016 13:56:38 GMT -8
Thanks to the two of you. Might have to try it this summer.
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Deleted
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Post by Deleted on Jun 7, 2016 17:42:34 GMT -8
In the past I have dehydrated cooked sweet potatoes that turned out really well. I would boil the sweet potatoes and then throw them skin and all in the food processor. Then in a big pot combine with cinnamon and brown sugar to taste. Using parchment paper on my dehydrator trays, I would put about a 1/4" thick layer of sweet potato. It rehydrated really well.
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Post by kumachan on Aug 16, 2016 19:03:29 GMT -8
I'm a fanatic about drying my own jerky (usually beef and, occasionally, elk). Veggies, tofu & fish are easy to dry for soups and stews. I started off 20 years ago with a copy of "The Well Fed Backpacker" and went on from there.
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rebeccad
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Post by rebeccad on Sept 5, 2016 20:24:44 GMT -8
Grace, did you use hot water or cold? What was the consistency like? Did the process change the flavor? Did you dehydrate the Hummus and then pulverize it into a fine powder before reconstitution? Sorry to machine gun the questions but you got my interest! I usually run the crumbles through my food processor to make it a very smooth powder, just for faster reconstitution. Hummus is one of the easy ones! (Ditto applesauce, which you can eat as leather or rehydrate into a very refreshing dish of applesauce). |
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Deleted
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Post by Deleted on Sept 6, 2016 3:37:39 GMT -8
I successfully dehydrated/rehydrated hummus this weekend. Hello, happy hour! Whaaaaat?  |
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ErnieW
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Post by ErnieW on Sept 18, 2016 7:00:34 GMT -8
Jerky is a great addition when you are eating commercial dried meals. Makes the meal feel much more satiating. I eat it after and just remember that you will need to drink more water to properly digest the whole meal.
But one that hasn't been mentioned yet is tofu jerky. I make this more than beef jerky. Google tofu jerky to get a recipe. Really great source of protein on the trail. Even if you don't usually like tofu you will probably like tofu jerky.
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ErnieW
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Post by ErnieW on Sept 18, 2016 7:16:18 GMT -8
P.S. When I make beef jerky I usually make it out of very lean hamburger meat. Some chili powder, garlic powder, little liquid smoke, salt or whatever else seems good. Roll it flat between two sheets of wax paper then dry it. Maybe a wipe with paper towel while drying to get off any fat.
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