Your favorite dehydrated foods

Discussion in 'Campfire Cuisine' started by ScottT, Apr 6, 2016.

  1. ScottT

    ScottT

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    i dehydrate a variety of vegetables to add to soups or stews but also other things for snacks etc. An unusual one I use is to dehydrate portabella mushrooms. When they are dry I powder them in a coffee grinder. It's a good flavoring agent for beef and costs a mint if you buy it on line.
     
  2. JohnVee

    JohnVee SILVER Star

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    I've been doing chili. The wife likes to keep apples around, too. She did a few sweet potatoes last week and put them in the grinder but we've not had a chance to try to do anything with them yet.
     
  3. rusty_tlc

    rusty_tlc Dain Bramaged Member

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    We don't do any dehydrating but I'm interested in getting into it. What are you guys using for equipment?
     
  4. ScottT

    ScottT

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    Currently using a big one from Cabela's. You can use an oven on low temp but it's expensive. I've seen pictures of a home made set up using a fan and no heat source. Several advantages to the store bought ones. Easy clean trays already made and temperature control are the primary ones.
     
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  5. JohnVee

    JohnVee SILVER Star

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    Excalibur 9-tray.
     
  6. splitshot

    splitshot Head cook, Bottle washer, and Peace keeper. SILVER Star

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    Propane smoker with just enough flame to keep the wind from blowing it out and the bugs away. May and June here are ideal.
     
  7. Semi Hex

    Semi Hex

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    We also have the Excalibur nine tray and had just finished drying shredded sweet potatoes, shredded carrots and currey lentil soup.
     
  8. rusty_tlc

    rusty_tlc Dain Bramaged Member

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    How do you use the finished products? The sweet taters and carrots I mean.
     
  9. Semi Hex

    Semi Hex

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    If you need to boost the nutritional content of any main dish, you just add it in. Also if you have any soup, stews or grains, you can toss some in for added variety. Being shredded, they reconsitiute very quickly.

    As you can probably tell, we are plant based whole food eaters and we make most of our meals. We have a huge list of easy to make one pot (or bag, if we're backpacking) meals. We go from pasta to falafels, beans and rice to muesli.
     
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  10. NorCalDoug

    NorCalDoug problems solved daily...

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    the excalibur is the way to go. they're built in sacramento.
    I don't have one, but would like to get one some day. they come up on craigslist from time to time, but get snapped up pretty quickly.
     
  11. surfpig

    surfpig The Anti-Tech

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    I have the 5 tray model. I bought it years ago...
     
  12. NorCalDoug

    NorCalDoug problems solved daily...

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    ...and how often do you use it?
     
  13. surfpig

    surfpig The Anti-Tech

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    I just dried a giant bag of fresh oregano.

    I dried a bunch of serranos last fall.
     
  14. Dragos80

    Dragos80

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    While not intended as a primary function the refrigerator doe s a fairly good job at dehydrating food.
    We usually keep plastic bags with oregano, parsley and cilantro in the freezer. I chop them up and throw them in soups or other dishes.
    Of course it does not work for everything. Beef is usually dehydrated (aged) in big refrigerators at restaurants, but it takes weeks. I don't go beyond that simple seasoning trick with anything else.
     
  15. rusty_tlc

    rusty_tlc Dain Bramaged Member

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    Good question, I hate storing things I only use occasionally.
    When I strip cast iron I make a disposable electrolysis tank out of a fruit box and a contractors trash bag.

    I'm sure I could knock up a functional dehydrator out of a cardboard box, some dollar store cake racks, and a PC fan.
     
  16. surfpig

    surfpig The Anti-Tech

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    Where you live, you can just pull a window screen off the house for a few hours.









    :flipoff2:
     
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  17. Dragos80

    Dragos80

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    That's funny. My dad loves home made sausages and he dries them out inside the house. All windows open and the fans going at full blast. In December usually, which is still warm around here.
     
  18. rusty_tlc

    rusty_tlc Dain Bramaged Member

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    Good point. Every sandwich served in Nevada is on toast. On the upside every cracker is crisp.
     
  19. Tom112

    Tom112

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    I love dehydrating bananas plus the kids love them.
     
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