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Eric Blumensaadt
(Danepacker) - MLife

Locale: Mojave Desert
FB cooking & weight on 06/29/2013 11:36:06 MDT Print View

I love freezer bag cooking.
1. low sodium options
2. great tasting meals
3. customization of recipies
4. relative low cost compared to freeze dried food
5. home dehydrated food gives many options (i.e. "spaghetti sauce leather")


But many of my meals taste SO much better when I add retort pouch meats like shrimp, chicken, ham, etc. Chicken soup becomes REAL chicken soup when chunks of retort pouch chicken is added.

However those aluninized retort pouches are HEAVY. I gotta begin trying to dehydrate their contents.

Has anyone tried this? If so, with any success in retaining good flavor?

Edited by Danepacker on 06/29/2013 11:37:26 MDT.

James Arzigian
(Renais) - M
Cans on 06/29/2013 13:47:48 MDT Print View

I regularly dehydrate canned chicken, either by itself, or preferably as part of a meal I am preparing. It rehydrates quite well, with minimal impact on texture and flavor. I've also done shrimp from cans with some success, but I prefer dehydrating frozen shrimp: better flavor and less salt.
Jim

Eric Blumensaadt
(Danepacker) - MLife

Locale: Mojave Desert
GOOD! on 06/29/2013 19:14:05 MDT Print View

Thanks Jim,

I'm getting some chicken and shrimp (frozen) and trying out the dehydration route.

David Noll
(dpnoll) - MLife

Locale: Maroon Bells
FB cooking and weight on 06/29/2013 21:21:36 MDT Print View

Eric,
Another good way is cook chicken breasts, cool, shred and dehydrate. They rehydrate fairly quickly and have way less sodium.