Is It Worth Cooking and Dehydrating Pasta
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- Опубликовано: 24 апр 2022
- This MicroMoment provides the results of testing we did on the comparative times of cooking pasta before and after dehydrating. Does it make a difference? And if so, is that difference worth the extra hassle?
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I make fast pasta thin spaghetti and fast pasta macaroni. We love it! One thing to consider is that you do not need that much water to reconstitute. In a water scarcity situation you only need 1 to 1 1/2 ratio pasta to water. We have even added the pasta into the sauce pan when creating the sauce (oil based) and in a few minutes they are both done. There is a tremendous amount of time saved when you don't boil 3 quarts of water. I use my water bath canner to cook 4 to 5 packages of pasta at a time and fill 2 dehydrators. I store it in glass jars. Another trick is to make nests of the thin spaghetti then dehydrate. 1 nest equals 1 serving. Easy to cook for 1 or 2.
I have done it but only to put in Bags for MRE meals with dehydrated sauce and freeze dried meat. Well worth it. Just pour hot water in the bag and leave 15 mins inside an insulated bag. Comes out really well without any extra boiling. I’ve done rice as well for the same scenario. If the grid is down and we can only boil a kettle then I have a hot meal without having to cook snd waste fuel.
The water was starchy the first time around but not the second time around. With grid down, less time and fuel to cook and clear water, you could use the left over water for coffee or tea or to do whatever with it. I think it might be worth it for me. Thank you for testing this out for us.
I also love doing the tests! Fast pasta and rice works really well for making hiking meals or 72hr kit meals where you don’t want to cook food but just add boiling water.
I have cooked rice then dehydrated it. Now I have instant rice. Only a couple of minutes soaking and it's perfect. Great for a grid-down situation when water or fuel are scarce. Might work for pasta too.
Hello Pam! Love your tests! I watch YT instead of TV, and I watch a lot of different channels. I watch some preppers, but I also watch campers and hikers. The campers and hikers have used fast pasta and fast beans for years as a way of not having to pack a lot of water for cooking. Fast past can be added directly to sauce, and it will cook in the sauce, thickening it slightly by absorbing a bit of the liquid. I would love to see you test this for taste and conservation of water.
I live in hurricane country. I make fast rice for hurricane preps and to have readily available "instant rice" for everyday use. We use brown rice so the time savings is more significant. I don't boil a large pot of water to rehydrate. I only boil enough water to cover the rice in a serving dish - usually an individual dish. The rice rehydrates in less than 10 minutes. I soak rice overnight before cooking originally and cook large amounts in an instant pot. Water can be a factor in emergency situations and rehydration takes a lot less water and fuel.
I started out just dehydrating leftover angel hair spaghetti when I inevitably made too much. That made me realize that I could just double the amount of pasta that we needed to eat that night (so there was no excess heating or water use), and dehydrate the extra.
Hi Pam, my Granddaughter recently put me wise to your videos So I' ve been catching up and been dehydrating everything! Told my friends if they stood still long enough I will dehydrate them too! Had dehydrated elbow macaroni and decided to try rehydrating it. Put some in cold water , to see if I could save on fuel if necessary and actually forgot about it for almost 45 min. When I finally checked on it, it was fully hydrated and soft like it was just cooked! So, I guess if your not in a hurry to eat, this would save on actually having to re-cook it again and just needs to warm up in what ever you need to add it to! I'm VERY close to hitting the big 80 and have to work quickly! Haha
Great experiment! I am not sure that it is truly worth it, except for a grid-down situation to save fuel, which is why I have put bigger pasta away, but I have opted to put away more small pasta, i.e. stars, pastina, orzo, etc. But I loved that you put the effort into trying this and showing us.
A couple years ago I came across a Utuber who said waiting for the water to boil first is crazy & entirely unnecessary.... so, I had to try it, bc who ever heard of doing other than boil first???
Good afternoon! Love the micro moments.
I have done this only when I've made too much pasta. Freezing pasta turns it to mush. So I thought dehydrate it. Works for me. I don't think I would just cook the pasta ahead of time and then dehydrate it but it works great when you have left overs
Be just as energy efficient is to bring water to boil, add pasta, put lid on until boils again, turn off heat and leave sit for 20 mins.
I know this video was about pasta, but since you mentioned rice, I thought I would bring up my experiment. I cooked up some brown rice and then dehydrated that, figuring that since you can purchase “quick brown rice,” maybe that would be a good option. Well, obviously there is something more that the food industry does to brown rice to remove the oil because after the dehydrated brown rice was in the jar a week or two, I noticed that there was OIL in the bottom of the jar! Fortunately it wasn’t rancid (although over time, I’m sure that might have happened) and it cooked up just fine and about half the time of the original. However, brown rice is definitely NOT a good option for cooking and then dehydrating by the home cook!
Thank you for another great video. "Fast" pasta works great when adding to soups or other dishes that have a high amount of liquid. You can add the pasta directly to the dish a few minutes before serving, which not only conserves fuel, but also precious water. It also cuts down on the number of pots and pans to be washed.
I dehydrate egg noodles to use in my home canned soup. When I warm up the soup it is very convenient to add a handful of noodles while it is heating up. I cook the whole bag of noodles then dehydrate them and store them in a jar. Works good for egg noodles, I found that small shells took longer to get done in the soup so it wasn’t as convenient.
That's just what I thought. Getting the water boiling to begin cooking is where the majority of the time is used when preparing pasta. Thank you for testing this so thoroughly.
I was really hoping that you would do a trial on freeze drying it. I make a lot of homemade pasta and I know that there are a lot of other people that are turning to making their own pasta. I have never tried freeze dry it. Not sure how to go about it. Have you ever experimented with homemade pasta, freeze drying process.
Great way to save extra pasta. There's a Depression Era video showing bringing water to boil. Adding pasta bring back to boil and shut it off and let it sit. Stir and check occasionally til done. Saving gas.