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Question Food Dehydrators

Discussion in 'Backcountry' started by Rimey, Oct 2, 2014.

  1. Rimey

    Rimey One of Us

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    piolet likes this.
  2. Untele-whippet

    Untele-whippet beard stroker Ski Pass: Gold

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    Shucks, everyone is welcome!
    I've got a Sunbeam with 5 drying racks.
    Dehydrators aren't that hitech.
    I'm a big fan of Aldi for some stuff, looks like a great price.
    Lotsa chat over here about dehydraters / dehydrating and food in general
    http://bushwalk.com/forum/viewforum.php?f=16
     
  3. Ziggy

    Ziggy A Local Ski Pass: Gold

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    Can apparently also be done in an oven if you're patient.

    I've played with a Sunbeam for drying fruit and ran out of patience.
     
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  4. sbm

    sbm One of Us

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    I have the Aldi dehydrator. It works. I dehydrated a bunch of stuff for my Tasmania trip a few years ago. Great for mangoes tomatoes etc, bad for liquid stuff (the trays have holes in them so you need to cut baking paper to fit, with a hole in the middle for the fan column)

    However home dehydration is a lot of work, it's loud and takes days (you have to leave it on overnight) and if you can hear the kitchen from the bedroom it can be a sticking point with those you live with.

    Since then, I've never bothered for weekend trips and even some longer ones, I have low food standards and friends with storage boxes of other dehydrated meals.
     
  5. Untele-whippet

    Untele-whippet beard stroker Ski Pass: Gold

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    I dehydrate my stuff o/n in the bathroom with the door closed (it has a smoke detector in there) to eliminate the noise, smell factor.
    I keep my recipes pretty basic, spag bog, strawberries and bananas -- all work great.
    My dehydrator makes 6 big individual spag bog (including the spaghetti) in one go.
    Bang em in the freezer at the beginning of winter, then use as needed.
     
  6. Snowplowqueen

    Snowplowqueen Hard Yards

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    I have an aldi one, works fine, agree with the noise factor though.

    I got around the liquid issue by buying some of those flexible chopping boards from $2 shop and cutting to shape. The shiny non stick surface makes it really easy to peel off. Once the liquid has turned chunky, i put onto the trays as that dries faster
     
  7. currawong

    currawong Old but not so Crusty Ski Pass: Gold

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    I've got a sunbeam but it's frustratingly slow for fruit - much longer than instructions suggest. Blueberries are great, especially if you can be bothered pricing every one first. Figs have done better in the sun, but ants and bad weather can ruin a batch. No experience with meat sorry.

    Like t-w I used the bathroom.
     
  8. Tonka

    Tonka Hard Yards

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    I've got a Fowlers Vacola, works great for bushwalks and snow camping dehy pasta sauces, curries, soups, fruits and vegies.
     
  9. Belly

    Belly A Local Ski Pass: Gold

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    Ezidri user for nearly 10 years and still going strong. Noise not a problem, used to use in my little 2 room unit. NZ'd brand and I think the folks just picked it up at Myer, special Bday request ;)
     
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  10. Rimey

    Rimey One of Us

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    Thankyou for your thoughts ladies and gentlemen. I lashed out on the Aldi one today.
    They have disappeared quickly.
    Let the frankendry begin.
     
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  11. almontyrat

    almontyrat One of Us Ski Pass: Silver

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    Congrats and welcome to the world of dried and wrinkly ;)
    I've had a dehydrator for years and have dried all sorts of home cooked meals to take hiking etc. I have had the greatest success with meals that have little fat in them as they dry better (you can only remove the water) and keep better (the fat goes rancid......). If you're doing spag bol or other mince based dishes, it pays to get good mince without too much fat and go easy on the olive oil etc.
     
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  12. Richard

    Richard Maintenance Dept Administrator

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    size/shelf space and maybe a bit of energy efficiency - but otherwise none. The results will be the same.

    I use a mates that is little more than a hair-dryer in a shitty flat-pack particle board box and the spag bol we dehydrate is freakin delish.
     
  13. Richard

    Richard Maintenance Dept Administrator

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    ^ this x 100

    the leverage is in the preparation of the food - not the dehydrator
     
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  14. Richard

    Richard Maintenance Dept Administrator

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    whoa there..

    just realised I got vortexed into a 2014 thread that @Zephyr616 dragged up with their first post.

    Nice work Zeph, welcome to ski.com.au (and now you are deleted for the link spammer you are)

    :thumbs:
     
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  15. piolet

    piolet Better make it three Ski Pass: Gold

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  16. zac150

    zac150 One of Us Ski Pass: Gold

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    We started with the Fowler’s years ago but after it died upgraded to the Excalibur and haven’t looked back.

    Yes the cheaper machines do the job but I can dehydrate a trips food in one go (over night), and there are things like yogurt and soup that would never have worked in the cheaper machine.

    To start with I recommend dehydrating ingredients separately and carry the sauce or flavouring (can also be dried). I find this results in a better meal and less risk of adding too much water.

    We dry fruit and yogurt into leathers as trail snacks

    We also dry Veges as chips For a snack

    Our meals are soup (minestrone and tomato/ lentil), devilled snags (boil and de skin snags first) curried snags, curry mango chicken, Moroccan lamb, spag Bol , beef stroganoff to name a few
     
  17. hongomania

    hongomania One of Us Ski Pass: 30 Day

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    Nothing beats using the oven for dehydrating. Best dehydrated food I've ever had is from here https://strivefood.com.au

    Not sponsored or anything by them; @tcross put me onto them. Legitimately would eat their meals everyday. The pasta Bolognese and vegetable laska omg
     
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