A friend lent me his dehydrator to prep for my upcoming trip... and once again, this "experienced backpacker" is realizing how little she knows!
On another thread, I read about dehydrating cooked quinoa, and I'd like to better understand why this is a good idea and whether I should be cooking and dehydrating my couscous, "Stelline" pasta, and the like for my upcoming thru hike. I believe I understand the primary benefits of using a dehydrator for fruit, meat, veggies, and sauces (no water = lighter and will keep for longer), but I'm less clear about using a dehydrator for other foods.
Here's what I'm wondering:
Fuel savings? To rehydrate, you can use cold water, so zero fuel use. This, however, requires 1) the desire to eat a cold dinner, and 2) treating the water first (more AquaMira needed). And what about if you want a hot meal? Many of these foods require ~10min cook/simmer time. This can be accomplished with a pot cozy, post-boil (total fuel usage = 1oz denatured alcohol).
Weight savings? Does one serving of something (such as quinoa, pasta, or couscous) that has been cooked and dehydrated weigh less than it did in its original dry form? I realize this isn't rocket science to determine, but I'm running a bit short on time...
Volume? Does a serving of dehydrated cooked couscous (or other similar foods) take up less space than an uncooked serving?