Dehydrating Food

[alctel]

I got a instant pot duo crisp (the one with the built in air fryer) and it has a dehydrate option that looks interesting

I want to try it some time with some fish

[Mike OReilly]

Originally Posted by alctel

I got a instant pot duo crisp (the one with the built in air fryer) and it has a dehydrate option that looks interesting

I want to try it some time with some fish

Let us know how it goes. I've used toaster ovens and gas stoves to dehydrate various foods, but never an insta-pot. I'm sure it will work fine. All you need is warmish, dry air moving past the food to dehydrate.

[sparrowhawk1]

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[sparrowhawk1]

I guess I should give a description of what's in the link it's a three 13.7x13.7in tray fully nylon mesh enclosed hanging dehydrator.

[Mike OReilly]

In my off-season now, and taking the time to restock the dried food supplies. Happen to have free access to top-quality beef, so have been drying some ground beef. Also had a batch of apples.

[Mike OReilly]

I've been doing a bit more drying. Some mushrooms, and bell peppers and zucchini.

(It's always kinda anti-climactic to see how small the package is in the end. But reduced size is part of the point of drying food.)

[JPA Cate]

Plus, you know they'll pick up delicious flavours from the sauces into which you put them.

Ann

[Mike OReilly]

Originally Posted by JPA Cate

Plus, you know they'll pick up delicious flavours from the sauces into which you put them.

Ann

'tis true! They absorb the moisture, so I like to soak them in some stock, or add a bit more sauce of whatever is being made.

As you know Ann (but for other who might be reading this), dried veggies and fruits tend to be even more flavourful because everything is concentrated. Thing "sun" dried tomatoes.

Dried food is really a great way to cook while on board. And it has the added benefit of taking up little space, so you can easily store a lot. And if you dry it yourself, you know exactly what's in it. No funky preservatives. Dried and sealed, the food will last for many years.

[Chotu]

thanks for posting, Mike. I’m still experimenting around with this a little bit. Great to see all the variety of things you are able to dry.

The other day I was thinking dried fruit would be really good in oatmeal. As I had frozen.

and I’m thinking of all the things you could dry and then drop into a soup stock.

The ground beef is surprising. I didn’t realize you could dry that.

Thanks for the posts. Always interesting.

[Mike OReilly]

Originally Posted by Chotu

thanks for posting, Mike. I’m still experimenting around with this a little bit. Great to see all the variety of things you are able to dry.

The other day I was thinking dried fruit would be really good in oatmeal. As I had frozen.

Yup, dried berries, apples, peaches... whatever you like really. Dried fruit is super flavourful, and easy to do.

Another option is to create a paste, and make a fruit leather out of it. Just purée the fruit, and then spread it out on good quality cellophane. When it's dried, you just roll it up, and tear off chunks as needed.

Originally Posted by Chotu

The ground beef is surprising. I didn’t realize you could dry that.

Ground beef has long been a staple for us. I used to make jerky, but it's harder to reconstitute. It's great for snacking, but I like food I can cook with.

When you're doing ground beef try to start with the leanest cut. Then, cook it slightly, and drain off as much fat as possible. Fat is what goes rancid over time, so you need to remove as much as you can.

[PUDDLE JUMPER II]

Originally Posted by Mike OReilly

In my off-season now, and taking the time to restock the dried food supplies. Happen to have free access to top-quality beef, so have been drying some ground beef. Also had a batch of apples.

Ground beef dehydrated? Man-- that seems a super high botulism candidate...

Love the idea-- what is the shelf life of the cooked and dehydrated ground beef in the Caribbean at normal boat temps?

[Mike OReilly]

Originally Posted by PUDDLE JUMPER II

Ground beef dehydrated? Man-- that seems a super high botulism candidate...

Love the idea-- what is the shelf life of the cooked and dehydrated ground beef in the Caribbean at normal boat temps?

I've eaten my ground beef that is over three years old. But it must be properly prepared, dried and sealed.

I don't cruise the Caribbean. If it is properly prepared and sealed, it shouldn't matter where you are.

[Chotu]

A note on botulism:

"The botulism bacterium needs moisture in the 35% range to grow. Thus, making sure of the moisture content of the food products you want to store, and appropriately using desiccants in your food packaging are also excellent ideas"

So proper dehydration stops it.

[Mike OReilly]

Originally Posted by Chotu

A note on botulism:

"The botulism bacterium needs moisture in the 35% range to grow. Thus, making sure of the moisture content of the food products you want to store, and appropriately using desiccants in your food packaging are also excellent ideas"

So proper dehydration stops it.

Thanks Chotu. I've never heard about anyone, ever, being exposed to botulism through dried beef. As I say, I've eaten my own that is over three years old. Still tasted yummy -- and I haven't died yet .

Speaking of this, I actually find the dried ground beef to be a nice snack. I usually season mine with various savoury-type of spices. It's very tasty to grab and snack on, but mostly we use it in soups, stews, pasta, casseroles, stir-fries... in all sorts of ways.

[Bill O]

We also have have made dried strips of beef and venison w/various spices for jerky. They are a nice snack item.

We only make small batches, so they go fairly quickly. (also keep them refrigerated).

For the meats, we have used both the dehydrator and hot smoke/grill method. For veggies and fruits, we use the dehydrator only.