I have found a very interesting book from the end of the seventies about dehydrating food! It seems that quite many hikers here do it home to get "fresh" (more tasty than canned) meat, vegetables, herbs or fruit to their trips. Very interesting...even if some shops can be found from the local coastal islands. It can be done in oven under a very low heat [50 degrees C/80 degrees F?] and might take, depending on the size of the stuff and how you cut them to pieces, from five to nine hours. Very healthy, light to carry & take with you. It takes some 10 minutes to "rehyrdrate" the food in boiling water, before actual cooking. As for an example a full litre of bananas is only a quarter of itīs original volume after dehydrating it...like me during these long Friday afternoons ;-) The book is very detailed, so I might be trying this during next weeks. Some specific details are given, how one is supposed to cut the vegetables, and if some of them should be cooked before drying to fasten the actual cooking time. I am interested in the idea of making the food smaller in the volume and keeping the taste. Less canned food and more space for the Claudy Bay Sauvignon Blanc! Does anyone have experience with this? Comments? Still too much ice here. Cheers, Ari Saarto "Home of the Famous & Traditional Scandinavian Skinny-dipping [TM]" Finland - Europe GSM +358 - 50 - 526 5892 fax. +358 - 3 - 828 2815 e-mail: asaarto_at_lpt.fi *************************************************************************** PaddleWise Paddling Mailing List Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.gasp-seakayak.net/paddlewise/ ***************************************************************************Received on Fri Apr 17 1998 - 08:31:57 PDT
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