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Backpacker Magazine – April 2001
Dehydrate Your Trail Food
Who says you need water in your food? Dehydrate your vittles and you'll carry less weight, save money, and eat better.
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Tags:
- Food & nutrition |
- Skills |
- Techniques |
Dehydrator vs. Oven
By D. Bailey and Linda Frederick Yaffee
| Dehydrator | Oven | |
| Cost Of Setup | $30-$300, depending on size and features; available at most department stores | None, assuming you have an oven |
| Temperature Control | Look for models with an adjustable thermostat and a fan (these typically cost $120 to $300) | Remove the top heting element or place an empty baking sheet on the oven's top shelf. Dry food on the lower shelves. Use the warm setting and monitor the temperature with an oven thermometer to be sure it stays at or below 145ºF. Check and rotate food often |
| Ventilation | A fan keep air moving across food surfaces for faster, more efficient drying | Open oven door slightly-1 or 2 inches for an electric oven, 5 or 6 inches for a gas oven-for air circulation and evaporation. Placing an electric fan in front of the oven also helps |
| Accessories | Purchase solid trays for making leathers, mesh inserts to keep small food pieces from falling through, and special dishes for making yogurt | Use cookie sheets for drying liquids. Place food pieces directly on oven racks, wire cooling racks, or cheesecloth to dehydrate |
| Suitable Foods | Limited only by your creativity | Best for small, occasional batches of food, since heating the oven for the time required uses a lot of energy. Minimum oven temperatures are often higher than the ideal for fruits and vegetables |
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