Thread: Food Dehydrator

We brought a Sunbeam "Food Lab" dehydrator about 4 years ago, it has slide out trays in a cabernet style dehydrator. It's easier to use than the old round ones. I've been dehydrating my meals for a while now, there's something with the commercial freeze dried meals that disagrees with me so doing my own is much better. Any stews, spag bol or any other left overs from a meal that might be dehydrated, I would put in the dehydrator, when they are done, I put them in a vacuum pack bag, put a date on them and then freeze them, I usually dehy pasta separately or use minute rice to bulk them out. To rehydrate them, I simmer them in a skillet on my stove, it takes about as long as someone else wait for their freeze dried meal to be ready, I've found that by not dehydrating it too much, it rehydrates much quicker and tastes better. I found a really good web-site (https://www.trail.recipes/ ) that gave me some really good pointers on dehydrating. The other interesting thing about my dehy meals is that they take up much less room than the equivalate freeze dried. A mate and I were going into the Caples for 5 days, his freeze dried meals took up 3 times the volume in space that my meals did, but weight wise, they were similar. If you get one, play around with it and try different things so you end up with something that works for you.