Dehydrated vegetables - what to cook other than soups or stews?

[jansman]

Dehydrated food won’t need a fridge. That’s why it’s dehydrated!

[jennyjj01]

Having said that I am just back from a festival where there were a couple of people selling jerky, drywurst, and dehydrated full meals of the curry & bolognaise styles. They told me I could use my dehydrator to create these as long as I get the temperature control right so I may research some tested recipes and give this a try.

I will search internet about it, sounds very useful to have a full meal dehydrated - I currently work on a client site that is too far from cheap cafes, would be. Wry useful to bring own food and warm it up with water. Wonder how long such dehydrated food can survive outside the fridge if sealed in a vacuum sealant

It will last ages. At least a year. Vac sealing or adding a silica gel bag might help a bit. Refrigeration not needed. But. Rehydration time might be an issue.

[Vitamin c]

This seems yo be alot of effort for something that basically gives taste and s few vitamins, wouldn't dehydrated meat be better bang for the euro.

[jennyjj01]

This seems yo be alot of effort for something that basically gives taste and s few vitamins, wouldn't dehydrated meat be better bang for the euro.

The main advantages of dehydrating are space saving in storage, long life storage without refrigerator and the potential to save money with timed purchases of cheap or easily available food. It's really not much more effort than batch cooking.
That said I've never dehydrated a full meal.
Meat is expensive at the best of times.god knows how much dried meat is per kilo

[GillyBee]

This is the website I am looking at. American but I am sure I can adapt for UK tastes
https://www.backpackingchef.com/dehydrating-food.html

[jennyjj01]

This is the website I am looking at. American but I am sure I can adapt for UK tastes
https://www.backpackingchef.com/dehydrating-food.html

Great site.thanks. just one observation. They show different ways of dehydrating spuds, but never mention how horrid it is to rehydrate. That always makes me suspicious.

[GillyBee]

He does have some images of his rehydrated spuds - but I note that they are all showing as mystery lumps or thickening in other stew/sauce based dishes.

[jennyjj01]

He does have some images of his rehydrated spuds - but I note that they are all showing as mystery lumps or thickening in other stew/sauce based dishes.

I spent months experimenting at dehydrating spuds and at best, I got barely edible badly textured results.

[PPrep]

I've only just joined the forum, and this is a late response. I dehydrate vegetables as I prefer doing this to using a deep freeze as a prep, which requires power. Mind you, it takes power to dehydrate, and the kitchen needs to be very well ventilated. My dehydrator cost about £85 and is a 4 shelf in a stainless steel enclosure. I've eaten 2 year old dehydrated food stored in jars with a small sachet of silica gel (I didn't eat the silica gel ). For me, rehydrating is not a problem, but the texture of the food suffers from dehydrating. Deep freezing is better in this respect.