I just left the kidney beans as they were, they shrunk right down too. I broke the dehydrated stuff down by hand but you do need to think about how you'll bag it, its quite sharp in places, I ended up triple bagging it in the strips for the vac sealer, 2 small ones (unvac'd) as 'armour' and then a larger outer that was vac sealed. Maybe mylar is better, I've not tried it. Let us know how you go mate.Plymtom wrote:Good tip what about them kidney beans, cut em, squash, em?Deeps wrote:If you're doing a chilli or bolognese cut up the veg quite small so it dries quicker mate.Plymtom wrote:I did 15 eggs between 2 trays, clearly mine must have been too thick, the sheets turned into a sort of shallow bowl, I figure I'd be better off using small baking trays lined with grease proof? As with everything it was an experiment but it was on for 24 hours, if I could cut that by two thirds by using a more suited tray I'd be on a winner
I'm going to try a meal one of these days like a chilli.
What are you dehydrating?
Re: What are you dehydrating?
Re: What are you dehydrating?
That hard tack I made has a sharp bit somewhere, it's pierced the bag twice now, the second one I just put on top of the first, mind you that vac sealer is serious!Deeps wrote: its quite sharp in places, I ended up triple bagging it in the strips for the vac sealer, 2 small ones (unvac'd) as 'armour' and then a larger outer that was vac sealed.
I have a strategy, it's not written in stone, nor can it be, this scenario has too many variables, everything about it depends on those variables, being specific is not possible.
Re: What are you dehydrating?
Taste test:
1 Tbsp Egg to 2 Tbsp Water.
Mixed, slightly grainy upon pouring, not noticeable during eating. A bit rubbery but tasted better than I was expecting.
A keeper.
1 Tbsp Egg to 2 Tbsp Water.
Mixed, slightly grainy upon pouring, not noticeable during eating. A bit rubbery but tasted better than I was expecting.
A keeper.
Two is one and one is none, but three is even better.
Re: What are you dehydrating?
15 eggs...24 hours...1.6 hours per egg ? Is that right?
No particular reason, other than horrifying my old mum. She claims to have nightmares about wartime ration powdered egg...so a like to give her a gentle windup about it - the more pettyfogging detail, the better !
No particular reason, other than horrifying my old mum. She claims to have nightmares about wartime ration powdered egg...so a like to give her a gentle windup about it - the more pettyfogging detail, the better !
*** NOW 30% LESS SHOCKING!!!***
Re: What are you dehydrating?
shocker wrote:15 eggs...24 hours...1.6 hours per egg ? Is that right?
No particular reason, other than horrifying my old mum. She claims to have nightmares about wartime ration powdered egg...so a like to give her a gentle windup about it - the more pettyfogging detail, the better !
I used the raw method from here:
http://www.backcountrypaleo.com/egg-cel ... ated-eggs/
5 hours.
HTH
Two is one and one is none, but three is even better.
Re: What are you dehydrating?
Dont get me wrong mate, Im seriously impressed - Ive seen how expensive powdered eggs are to buy. Bloody expensive
I wish I could do some myself but I have jobs stacking up that need doing first, plus Im on a "one in/one out" routine since Ive filled the flat with prep gear. I have to get rid of something to get something new, so no dehydrator at the mo, homebuilt or bought. I have even had to put the microwave in the car!
I wish I could do some myself but I have jobs stacking up that need doing first, plus Im on a "one in/one out" routine since Ive filled the flat with prep gear. I have to get rid of something to get something new, so no dehydrator at the mo, homebuilt or bought. I have even had to put the microwave in the car!
*** NOW 30% LESS SHOCKING!!!***
Re: What are you dehydrating?
Looking at that i reckon I should use the Excalibur sheets without the bulldog clips and just pour some directly onto it, my issue was it pooled up, whereas I could have put a thin layer on all 9 trays and been done quicker, it'll be next week before I get any more eggs to play with, and I am going to have to level the dehydrator on the shelf it's sitting on, but i'm confident I can do it quicker now thanks Pseudonym perhaps I should do it and a chilli on the same daypseudonym wrote:shocker wrote:15 eggs...24 hours...1.6 hours per egg ? Is that right?
No particular reason, other than horrifying my old mum. She claims to have nightmares about wartime ration powdered egg...so a like to give her a gentle windup about it - the more pettyfogging detail, the better !
I used the raw method from here:
http://www.backcountrypaleo.com/egg-cel ... ated-eggs/
5 hours.
HTH
I have a strategy, it's not written in stone, nor can it be, this scenario has too many variables, everything about it depends on those variables, being specific is not possible.
Re: What are you dehydrating?
I just poured it onto waxed parchment paper like in the link. I weighed down the paper with some cutlery to stop it flapping
Two is one and one is none, but three is even better.
Re: What are you dehydrating?
Dehydrated Mince, tomatoes, mushrooms and celery:
All over a year old, not sealed in anything other than a zip lock bag.
Tasted fine, took 15 mins on a simmer and a further 10 mins to rehydrate properly.
Experiment a success, now to go into mass production
All over a year old, not sealed in anything other than a zip lock bag.
Tasted fine, took 15 mins on a simmer and a further 10 mins to rehydrate properly.
Experiment a success, now to go into mass production
Two is one and one is none, but three is even better.
Re: What are you dehydrating?
I've found that the dehydrated stuff takes longer than the 'off the shelf' freeze dried stuff to become reconstituted so I guess it comes down to your priorities. Enjoy doing stuff that suits my palate though, I like a lot of chilli and garlic so cater to that. Its a guilty pleasure of mine doing the meals, I really don't get why I enjoy it so much.pseudonym wrote:Dehydrated Mince, tomatoes, mushrooms and celery:
All over a year old, not sealed in anything other than a zip lock bag.
Tasted fine, took 15 mins on a simmer and a further 10 mins to rehydrate properly.
Experiment a success, now to go into mass production