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Dehydrated Backcountry Pasta with Meat Sauce
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- Опубликовано: 30 июл 2024
- Dehydrated Backcountry Pasta with Meat Sauce
In this video I make a dehydrated version of my tomato and meat sauce for backcountry tripping. This is a very popular recipe so I thought I would share.
I also do a taste test comparing two different styles of dehydration. In one version of the recipe I dehydrate the meat separate from the sauce and pasta. In the other I stew the meat with the sauce. I find that both versions are quite good but when the meat is dehydrated with the sauce it is slightly more chewy.
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Any opinions expressed in this video are mine and mine alone and are not related to my employer or any other organization or individual. I have not been paid to make this video or to endorse a product. If I am ever paid for an endorsement or provided other compensation I will state it clearly in the video. Any advice or demonstration I provide is just advice. The viewer should take responsibility for their own actions, follow any manufacturers warnings and directions and act safely and responsibly when travelling in the backcountry.
All slight taste and texture differences aside. I am in the dehydrate meat and sauce separate camp, simply because I like the option to use the meat (packaged separately) in various dishes (or make even a vegetarian version if applicable)
Sounds great! There are no rules here do what works for you.
Great video! Thanks for the very clear instructions.
No problem Jannes, thanks!
Good to see you cooking again. Thank you for teaching us to cook yummy stuff. Merry Christmas Kevin.
Merry Christmas to you Paul. All the best!
Appreciate your videos with the time and effort involved in making dehydrated meals. I've learned how to use my dehydrator more efficiently. Like some of your recipes as well.
Thank you!
Thanks Peter, much appreciated!
Love your cooking videos. You make it look easy and delicious! 😋
Thanks Granny!
Great video's awesome job. If you have a vacuum sealer it should improve shelf life. Make a aluminum foil pouch leaving one end open. Place it into your vacuum sealer bag then add your meal meat and all then seal it. The foil keeps light off your meal much like the military MRE.
Thanks, I vacuum seal for longer trips.
now im hungry....i will def try this one this summer. keep up the great content.
Thanks Stephen!
Yum... looks great mate ! Thumbs-up !
Thanks Joe!
This looks amazing! You rock!
Thanks! Glad you liked it!
I boil the beef and then place the whole pit in a cold spit. The fat will congeal on the top. The clear gel underneath is great broth. I will use your recipe very soon so that I will have healthy camp food. Thank You for your inspiration. Keep Cooking. PS. I love that you use Unico products. They are the Best.
That's great and makes a lot of sense. That way you aren't pouring fat down the drain.
Kevin, thank you for making these very informative videos. I am starting my journey into dehydrated meals to bring with me on my family's travels. It's all because of your great explanations and step by step directions. Much appreciated!!
Awesome to hear. Happy travels!
That looks delicious!
Thanks Mallory! It is!
I think this is the first time I’ve ever seen fresh bay leaves. 🤭
Step aside freeze dried 🤩
Right?! Thanks June!
Thanks for sharing! I’m getting into tripping and making my own dehydrated meals. Ground beef has been not so great my first try, but I’ll try your way and your tips, and I’m sure it will be good.Thank you.
I am sure you will have success with this method. Good luck!
Good job. Liked the experiment.
Thanks!
As always, thanks for tips!
By the way... time to gift yourself a stainless steel strainer. (no more boiling hot food in a plastic strainer)
You are giving me the late night munchies!
Cheers!
Thanks XXGG!
Very useful video. Thank you.
Glad it was helpful!
Thank you Kevin
You are welcome!
So if I ever get invited over for "spaghetti night" I promise to bring the vino!🍷That looked great!
Interesting results too!
Expect an email soon...ish😉
Thanks Wade. I look forward to it!
Saw this today for the first time. Glad I did! I'm making this right now just got my lean meat boiled and defatted. Letting it cool. Next sauce, then pasta. I like everything about this recipe. No we're not hickers, but I'm enjoying making dehydrater meals. Became a subscriber. 💞
Hi Charlotte, glad you liked the video, good luck!
Damn ,I'm hungry! I there's a hike I'd love to do in Scotland and my 65 litre backpack would easily hold a week's supply of food done this way.
I always enjoy your videos kevin.
Thanks
Ken.
Thanks, and yes you should easily be good for a week if you make meals like this.
What hike? I’m watching this prepping for wild camping in Scotland in the summer!
Sean Ryan WHW.
Thanks for doing the comparison,,,always wondered if it made a difference.
Glad to help, thanks for watching!
Appreciate your detailed breakdowns and technique comparison with these videos... kudos! But save that broth you boiled the meat in when you strain it! You can let it cool and skim the fat off the top to discard (or save the tallow for sauteeing). Pouring a lot of flavor and nutrients down the drain that you could use as a base to build a nice stock or soup in your frontcountry kitchen, or to cook rice or other grains with. :)
Just subbed and I really like much of your stuff. Have you tried in camp prep of either of these pasta versions using the freezer bag method? FWIW........the Penne, although great, is relatively bulky. When trying to squish 12 days into one Bear Can, it might seem to me that each meal packet might reduce in volume by maybe 20% if using a pasta with less air space. Thanks for all your efforts. I'm a pretty experienced guy but love to see new to me and often better ideas.
Thanks J. For sure you will save on space by using a pasta without holes. I don't use the freezer bag method. I have tried it and find I taste plastic in the meal. I don't think everyone can taste it it might be a genetic thing but I even hate drinking from plastic glasses. I also I don't like carrying out messy bags. I guess I am old fashioned and don't mind washing my pot.
Bonjour 🇫🇷!
Super pro explanations!!!
TaL
;0)
Thanks Lionel!
Thank 🏕 you!
Welcome!
No thank you! Awesome videos easy to understand and follow!
Glad you liked it! Thanks Mell!
Sorry about the spelling. Whole pot in cold place
no prob!
Consider investing in a GoSolar solar cooker, you can skip a few steps. Works well in winter.
Interesting, but not for me. How do you cook a meal at night or on a cloudy day? Not practical.
Nice video!
Thanks Mama!
Hello chef, you taught me a thing or two now please let me teach you something very useful. If you need to de-paper several cloves of garlic, put them in a small jar, put on the lid and shake well... the paper will be busted of there in about 20 seconds. You can then retrieve the cloves whole and peeled out of there, ready to whatever you wish to do with them...
BTW: adding about a half a cup of red wine to the sauce before simmering makes for an even more yummie sauce... any red wine will do, even the chateau migraine kind.
Thanks, I prefer this method unless I am processing a lot of garlic.
Cant believe I didnt know your Canadian, wooot wooot! Love your stuff...do you make use of your stock post boil of meats? do you dry can these meals for long term?
Hi Keri, no I don't keep the 'stock'. I use a lot of water and so it is a pretty thin stock and doesn't contain any aromatic vegetables. I only do this about once or twice a year for camping meals. When I do make a stock I use meat, bones, aromatic vegetables, spices etc. and I simmer it for a long time.
@@KevinOutdoors i get that for sure. If i get into doing this i think ill add my 'soup' scraps that i collect and freeze in a zip lock for stock and then simmer it longer so water boils down some. Really like your chanel! im now looking into canning these meals for longer term and saving freezer room. You have awesome recipes and my fam and i are hoping to do some Algonquin camping next year...i used to be a mega camper and did solo trips etc but havent been out in wayyy wayy too long.
You mentioned in the beginning about cooking everything together at home imparts better flavor. So besides texture, any difference in flavor?
Good question. No not really. When this is cooked at home the ground beef is usually sauteed. It dries out but gives up its fat to the sauce. Then it is added to the sauce to simmer and rehydrate. I think a little fat and long simmering is where that great flavour comes from but it doesn't come across in the dehydrated meal.
Great video. From india.
Thanks, love to hear from the other side of the planet!
I am going to be 64 next week. And I have never ever seen anyone boil ground beef. And then wash it in hot water. Does that change the flavor? Or do you need to do that in order to dehydrate it? Or is this how you usually cook your ground beef? Maybe I have been doing it wrong all these years lol. Maybe it’s a cultural thing? I was raised in the deep south. In Mississippi USA. I have just started dehydrating foods. Because I have
Young grandchildren who will not eat healthy foods So I am learning how to dehydrate vegetables to make into powders to add back into some sauces and into pancake and waffle batters, homemade bread dough.
I enjoyed your video!!
Hi, no boiling the ground beef isn't my usual thing. I do that just for dehydrated meat, it helps remove the fat so that the food lasts longer after dehydration. Fat doesn't dehydrate and it can cause the food to go rancid.
@@KevinOutdoors thank you so much for explaining this!!! I just have never seen anybody do this. I recently got a dehydrator and I am trying to learn all I can.
Kevin... I'm really enjoying your videos, especially the meal planning ones. I'm hoping to do a few North Country Trail trips this summer and have already cooked, dried and stored several meals that I am going to trial soon. One Question... when preping the meal bags for this meal (pasta and meat sauce) Do you go 50g meat, 50g pasta and 50g sauce? Or is it just a matter of taste on the ratios? BTW, I'm using a Ronco 150w dehydrator without a fan. It works, but, I am dreaming of getting a real dehydrator in the future : )
Hi Timothy, it is really just a matter of taste. For a meal like this I usually go 50% pasta. Then 25% meat and 25% sauce. But it can definitely vary depending on how saucy you want your pasta. Have fun on hte NCT!
Just finished this recipe and it turned out great. Meat was a little chewy, but, it was still good. Added canned mushrooms to my sauce as well. One question... I'm storing in zip lock bags. The sauce is very dry and results in some very sharp points breaking through the bags. Do you have any suggestions to keep the sauce from puncturing the bags? Thanks. Keep those videos comin!
Also made mine with shell pasta. I know why you use penne. The shells keep falling through the dryer trays.
@@timcomer262 Hi Timothy, yes food can become sharp after it is dry. Double bagging is an option but it really just buys you time. Try lining the bag with a layer of parchement paper or two and you should have better results. Good Luck!
@@KevinOutdoors what if the sauce already includes the meat...would you you use the same ratio 50 pasta and 50 sauce?
Hey Kevin, thanks for the vid. I'm a little partial to the pasta myself... Sorry but of must have missed the result, which one was actually better, separate or included? Thanks mate - Peter V (Perth, Western Australia)
Hi Peter, it is slightly better to dehydrate the meat separately. The sauce seems to affect the texture a little. But it is a very subtle difference.
So what is the pasta texture like after rehydration? Is it pasty?
Thanks Kevin, you have just done a version of my favourite meal in the world, which we call bolognaise in the UK 🍝😋. Great experiment too. Take care mate 👍🙂
Hi Mike, I know from cooking shows how popular this is in the UK I almost named the video Pasta Bolognese.
Damn... now I'm hungry. That looks really great !
What sort of minimum temperature does the meat need to achieve to fully cook in the water?
I'm a little above 1600m (5400 ft) and water boils at 95˚C (203˚F) which doesn't seem like a big difference but everything seems to take significantly longer.
Excellent question peter. I haven't tripped extensively in the mountains but we have done a few good trips. I've made these meals without issue at 6500 ft. I always just bring the meal to a boil then let it sit in the pot cozy for 10-15 min. If I ever have an issue it can sit longer or if it looks dry I can add more water bring it to a boil and let it sit again. I hope this helps.
Peter, the beef just needs to reach 165F and then it's safe to eat. I make a Thai dish that uses ground chicken boiled in chicken stock. I only cook it for about a minute. Laab recipe here: ruclips.net/video/yCRUvp_JY8E/видео.html
Congratulations for your very educational videos! I would like to ask you about the olive oil you added in the beginning of the cooking. Since fat must be removed before dehydration is it safe to dehydrate the souce containing olive oil ? If so will it last the same time in the freezer? Won't be better if add olive oil in rehydration process? Thanks.
Great question. I discuss fat in dehydrated food in my book and it is on the list of upcoming videos. This is a bit of an advanced discussion as many sources say to eliminate all oil or fat before dehydrating. For best long-term storage without refrigeration I agree, remove all fat (or as much as possible). Fat can go rancid and cause your food to spoil but what are the risks? Rancidity can be caused by several different mechanisms, it is what causes potato chips to go bad and it is what causes cheese to taste good. The Canadian Food Inspection Agency suggests that rancidity causes poor smell and bad taste and can cause minor stomach ailments, and that there are no serious health risks. Many dehydrated foods contain some fat. Salmon jerky is a great example, most salmon are ~8% fat yet it is commonly dehydrated. Beef jerky usually has less fat but the fat is never eliminated. Higher fat foods don't last as long when dehydrated and not refrigerated. Printed material from Excalibur suggests that any meat over 4% fat should be refrigerated after dehydration. I have had very good luck dehydrating low fat foods such as cooked ham, cottage cheese, olives etc. (sometimes you need to really search for low fat versions) My rule of thumb is that I look for a maximum of 2% fat in a dehydrated meal, as these meals have lasted well for me on long trips. Also, olive oil or canola oil are both relatively shelf stable compared to other fats. When I combine all these factors, I don't think twice about adding a tablespoon of olive oil into a meal that is about 4L in volume, especially if I intend to freeze the meal and pull it out before I go on a trip that is about a week or two. If my goal was long term shelf storage I would certainly remove all oil. I hope that makes sense.
@@KevinOutdoors Respects my friend you are the best! Thank you!
Hi Kevin. I'm just now learning how to dehydrate meals for Backpacking and Camping. I bought an Excalibur Dehydrating machine.
My question is do you think there is a difference between dehydrating meals that have been precooked vs individual food component ingredients separately then combined together in the pouch when dried as far as shelf life of the food?
Great question Julius, I have made meals with both methods and both work. However, there is a slight quality advantage in dehydrating individual ingredients. Meat in particular should be dried at a higher temperature. When vegetables are dried with meat they often dry for too long, get hard and don't rehydrate as well. You will even get some variation among fruits and vegetables and it is best to remove the food as soon as it is dry and don't leave it in the dehydrator any longer.
But, there is a downside to dehydrating each ingredient on its own. You end up (as I did) with a pantry and freezer full of different ingredients and it becomes a challenge to keep track of everything. It can also be a challenge to assemble your meals in the same proportion as the original recipe.
So, I tend to practice a hybrid method where I dehydrate the meat separate from the rest of the meal. I cook the meal as I normally would but without the meat. I dehydrate the meat at a higher temp than the starches, and vegetables. I feel it is an ideal compromise.
Thanks!
Kevin on one of your videos on dehydrating backpacking meals you used cheese powder was that something you dehydrated also? I am new to this so can use a lot of pointers. Thanks
Hi Lucy, cheese contains a high percentage of fat and can't really be dehydrated. I either carry fresh cheese when camping, a good hard cheese can last a while. Or I buy cheese powder or freeze dried cheese from online sources. I think I have some on my Amazon store, link in the description.
@@KevinOutdoors Oh ok thank you for responding so quickly. I will check out the cheese powder in your online store.
I wonder if how much you cook the pasta before dehydrating impacts how it turns out when you cook it at camp? I want to do a colab video with you when I finally get my outdoor cooking channel started. I have nearly 200 different recipes of dinners/snacks/desserts where some are vegetarian or vegan and they are for car camping to ultralight hiking. Weather is nice and cool now, so I should get cracking. Only problem is I have a little girl and she might not enjoy being out in the cold for a few hours at a time.
Very interesting Robert! Looking forward to seeing your channel.
I am very new to dehydrating. I have made this recipe and I am just curious if the pasta sauce should come off the dehydrator like "fruit leather" or should it be more "crumbly"?
Either works fine.
do you find a difference between boiling and frying the ground beef when you rehydrate it? I have always fried and rinsed
Good question Chuck. Yes I do. I find that the meat rehydrates much better if you boil it rather than fry it.
Thank you for the vid. Just one question. If you boil the meat throughoutly and then throw away the soup, wouldnt the meat loss all of its nutrients away with the soup?
I am sure some nutrients are lost. Nothing to worry about in the big scheme of things.
Hi there Kevin 👋 watching this video I am wondering why you cook the pasta just to dehydrate it again. Isn't it already dehydrated? I like what you're doing btw. I've watched a bunch of these vids anx they're very helpful.
Thanks for the question, and it is a good one. No, pasta still needs to be cooked, just adding water won't rehydrate it properly - you can eat it but it isn't the best. You might get good results with 'oven ready' lasagna. By pre cooking it then dehydrating it you will save a lot on fuel. Cous cous, is another example of a pasta that is pre-cooked and dehydrated for you so you just need to add water. Here is a video on the subject. ruclips.net/video/-Zqn_gT3eeU/видео.html
@@KevinOutdoors Okay thanks! That's a really good explanation! I'll definitely try it. 🙂
I realize after watching that how many times you must have been asked that question. I apologize. Lol
@@drifteroutdoors2099 No worries, it is gems like this question that help me decide on what videos to make.
Hello, thanks for the video, how long should the sauce dehydrate for ?
It is really hard to say for sure. Very likely it will be done overnight but it depends on a lot of variables. Don't trust recipes that specify specific times. How thick it is on your try, the temp of your dehydrator are important but I think the relative humidity of the air around your dehydrator plays the biggest factor in how long it will take to dry.
I have a ? I'm gonna do some spaghetti and after it's dried out and bagged does it have to be put in the fridge for long term storage or can it be stored on a shelf ?
No it doesn't but it will last almost indefinitely if you do have room in a freezer.
This recipe looks good!!! Why did you not add breadcrumbs to the meat? Most times I have heard boiling hamburger makes it tough...?🤔
And if you use the food within a few months, could you cook the meat, lean meat, in the sauce? I am leary of that because I live in Arizona 😬
The breadcrumb method is usually used when people sear the meat in a fry pan. Searing the meat makes it tough to rehydrate. I prefer the boiling method. It rehydrates easily and the breadcrumbs are going to soak up fat which doesn't dehydrate and can go rancid.
Kevin I have a follow up question. For that 150 gram (50 gram pasta, 50 gram ground beef, and 50 gram spaghetti sauce combination as you illustrated in the video) approximately about how many calories is that equivalent?
HI Julius, sounds like a test? OK, I am up for it. Generally speaking 1g of either carbohydrates or protein will provide 4 calories. This is an approximation and will fluctuate depending on the actual ingredients but this is a good average to use. So the meal before rehydration will be about 600 calories. 1g of fat will contain about 9 calories. So, If I add 2 tbsp of olive oil I'll be adding about 240 calories to the meal, for at total of about 840 calories.
@@KevinOutdoors Kevin,
Personally, I could care less how many calories the 150 gram meal can offer me. My background is IT, so counting food calories is not my forte.
But I guess if one is out in the wilderness, and is burning a lot of calories and energy
it matters.
I actually did your dehydrated Pasta dish and posted it on Reddit at:
www.reddit.com/r/trailmeals/comments/fuyqbc/backpackers_pasta_spaghetti/
Some serious Backpacker asked the question. So I relayed his question here.
- Julius S
Hello can you tell me at what temperature is how long you are dehydrated this dish?
I can't tell you how long since that depends on a lot of variables (e.g. relative humidity). Meats should be dehydrated at 160F and most fruit and veg or pasta at 135F. There are exceptions but that will generally work.
How do you store your meals between processing and using please?
The key thing is to keep the meals stored air tight, dry and in a cool dark place. If you do that the meals will easily last 6 months and probably more than a year. I often keep them in the freezer. When frozen they will last almost forever. I've had them after 3 or 4 years with no issues.
@@KevinOutdoors awesome thank you.
Wo during what the ratio of noodles sauce and beef pl
By weight I usually go about 1/3 sauce and 2/3rds pasta. Some people like more sauce.
Hey, Kevin! is your cookbook out yet?
No, the book is in the final phase of design. I get it back soon and will have one more chance at revisions then it will be available. I'll have a more accurate date soon but I think it should be out in about a month. Thanks for your interest. I will certainly be doing a video about it when it is available!
I found one of your videos, and subscribed. Do you throw away your meat broth every time, bro? Go to 'Townsends' page, and look for 'Portable Soup'. You can save your meat broth and can it, or save for soups and stews, any future meal.
Hi thanks for subscribing. I do throw the water out every time. Normally I would keep a broth, but this isn't real broth as there are no aromatic vegetables or spices, and I always do this with a lot of water to maximize the removal of fat, it isn't really tasty stuff. I only do this for my camping meals so perhaps once a year.
This might be a really silly question but why cook and dehydrate the pasta and not just use dry pasta?
Not a silly question. I get asked that a lot and I have a video filmed but not edited that explains that. The main issue is that you will consume a lot more fuel, 3-4 times as much fuel if you cook raw pasta in the field. This pasta is cooked and just needs to be rehydrated with hot water. In my upcoming video I tried to do this with raw pasta and is wasn't that great! 😃
@@KevinOutdoors That does make sense. Just found the channel and I'm enjoying binging all your videos. Thanks!
Most dry pasta is raw. We cook it to denature the proteins and remove excess starch. If you try to rehydrate dry raw pasta it will be starchy and gummy and gross. If we first cook the pasta then dehydrate it, the pasta will rehydrate very well and will taste almost like freshly cooked pasta.
Note that some dry pasta is actually pre-cooked and dehydrated, for example the pasta that comes in those Hamburger Helper type meals. Also those 'oven ready' lasagna noodles that don't require pre-cooking.
For lower fuel consumption, I've had the best luck with pasta shells and angel hair as they seem to cook much faster than other thicker forms. Even then I usually treat fresh pasta as a meal for locations with ample firewood but after a few hours of hiking few things hit the spot like hot pasta. Annie's Shells & White Cheddar does really well for weight, ease, and calories when augmented with some tomato paste and spices. I'm looking forward to trying it with this meat sauce!
@@armtgshnks This is the same thing as instant rice, it is cooked/par-cooked to get it to cook quicker later.
Hi Kevin, is there a reason why u are rinsing off all the fat?
Yes, fat won't dehydrate and will go rancid. So if you want a dehydrated meal to last for a while it is a good idea to remove all the fat that you can.
Have you ever dehydrated cranberry sauce?
Good question, I haven't. I was just looking at a can the other day (Canadian Thanksgiving) and was wondering the same. The only ingredients (in the good brands) is sugar, cranberries and water (in that order). So, it should dehydrate but will likely be quite sticky. Good luck!
@@KevinOutdoors ok thank you. I just recently did canned pumpkin and it turned out beautiful.
Is pouring the fat down your drain good for it??😮
Not really but I've never had an issue. I do live in a rural area with a septic system that I know well. Apartment buildings are another issue. When in doubt, pour it into a bowl and dump somewhere safe.
Why are you boiling meat and removing fat? You've kinda ruined that meat.
The goal here, if it wasn't obvious, is to dry the food so that it is both lighter and will be preserved for backcountry tripping. Removing the fat is essential to ensuring that your meal doesn't go rancid.