The Truth about Fat and Oil in Dehydrated Meals
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- Опубликовано: 16 окт 2024
- I explore fat and oil in dehydrated meals. Why does fat go rancid? What are the risks? And what can you do to bring fats and oils into the backcountry and make your meals last longer.
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Disclaimer
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.
It saddens me that so many people rely on a sell / use by date. Common scene seems to have been lost. Our ancestors never had use by dates fridges or deep freeze. Wind dry and salt were most common. A survey done in a primary school London UK. Asked where does milk come from and not one child said a cow. Supermarket and shop were the top two answers.
In a previous Job in Edinburgh Scotland. I took eggs and home cured ham to work to make a breakfast. One co worker refused to eat it as the eggs weren't stamped. I said that some were still warm and the shells were still soft.. To which she nearly threw up. So few kids today can cook bake or bake basic survival decisions. I am so lucky and proud of how I was taught as a kid.
I completely agree, we are getting too far away from the source of our food.
You're a genius. Nothing else to say. Thank you!!!
LOL, I have been called a lot of thigs but that's a first. Thanks!
@@KevinOutdoors haha sending much love!
Incredible scientific explanation of fats. Thank you. As for dehydrating foods with fat, I do it all the time - and for long term storage. But it has to be stored properly. I dehydrate eggs and very lean meats, but of course, the meats still have about 7% fat. I don't rinse it or do more than drain it after cooking. But I store it in small vacuum sealed glass jars and while I've been doing this only about 6 months, I know others who have done this the last few years and their vacuum-sealed ground meat and sausage is still great with no rancidity or odd flavors or smells even after a year. The trick is to store it right. I'm all over the science, but testing that has shown me fats on meats and in eggs can be safely stored even for longer term and not pose a health risk (in and of themselves) or taste funky. And it just tastes better.
Very valuable, a wealth of useful knowledge and always so well presented. Thanks Kevin 😊
My pleasure, glad you liked it!
We're doing our first trip with our own dehydrated meals and everything you addressed here were questions I had about the dehydration process. I found your channel from your dehydrator review (we recently purchased the Excalibur 9 tray) so this was perfect. I saw your playlist of recipes and I'm excited to give them a try! We've been camping for years and this is the first time we've decided to prep our own meals and let me tell you, what a game changer! Thank you! Subscribed~ yay
Awesome-ness! Glad this content has helped, happy travels!
Fantastic resource. Understanding fats has always been a bit difficult, but you've explained this topic very well. I've already got ideas for recipes I was previously avoiding due to fears about fats !
Glad it was helpful!
Great video. My only point of push back is that I think the more saturated and stable fats are healthier. Appreciate your content.
Thanks, I appreciate both the comment and the point about which fats are healthy and not. I am not an expert on that and at the time I used the Canadian Heart and Stroke Foundation's recommendation but I recognize people are re-thinking some of this traditional wisdom.
This is really useful information, Kevin. I have dehydrated foods in the past and been frustrated by both wanting more oils in my meals and worrying that my meals may have too much. I don't need long-term storage of my meals, either, a season at most. Thanks.
Glad you found this useful. Hopefully this helps you manage that risk.
Very interesting & educational video Kevin - thanks for sharing.
Thanks, glad you enjoyed it.
Amazing explanation!! Thanks
Glad this was helpful.
Whole lot of information there man ! Thanks !
A deeper dive than usual but I haven't found anything like this on the internet so I thought it was worth a go.
@@KevinOutdoors Absolutely ! I have already absorbed all of your awesome information. This just next levels the conversation ! Cheers !
You're a good chap - I like the democracy of sharing knowledge - thank you - beautifully presented and explained - and so, do you have a science day-job?
Thanks Pat, I do have a science background but not in food science. I did do a lot of organic chemistry a long time ago. RUclips is pretty crowded these days but once in a while I discover a topic that hasn't been covered yet. When that gap overlaps with my interests I enjoy putting in the research time to make a video that is as informative as it can be.
Kevin. Once again - some great info. I have found dehydrating meats separately as you always mention and then adding them back has worked the best when rehydrating. Also I have used last years dehydrated meals that I've had in the freezer and found then to be just fine when rehydrated.
Thanks for the comments Peter, it is nice to hear get feedback on how these techniques are working for other people.
@@KevinOutdoors Kevin . Your recipes are a staple for most of my trips, however I'm continually playing with them/adjusting portions because most times when I'm out now I'm on my own. In my mid 70's, most of my friends can no longer journey out. As long as I can still get my canoe over my head I'll continue - although the pace of travel is significantly slower now. Hoping to head to Wabakimi sometime this summer. Love to have a coffee with you and pick your brain for new ideas. Thanks
Kevin you did it again! Great video!
Thanks, a little more detail than usual but I think it provides the info for anyone wanting to do a deeper dive. Much appreciated!
Very informative, thanks.
If I use oil for cooking I generally mix olive and canola 50/50 because I find the taste of olive oil can be a bit too noticable.
Thanks Mark. Yeah some people find olive oil over powering. That's a good trick.
Thanks, Kevin😆
You are welcome.
Good informations Kevin, on our last canoe camping trip in Laverendrye parc, i process the chicken like mentionned in you book in a pressure cooker. I had ground beef in the freezer from last year and i did a chili con carne. It was easy to make a sheppard pie with the beef, cream of corn and potato. We added ghee with the boiling water for taste. Same with the chili and the chicken. Bye
the way Kevin your book is excellent and full of complementary examples that was not covered in
this video. Roland
Thanks so much. So glad those meals worked out for you. This video does a deeper dive than most of my videos but I figured that on this subject many people might want that.
So helpful Kevin, thanks for the breakdown
My pleasure!
Good job Kevin!
Thanks!
Super video. Great information.
Thanks so much!
Really appreciate this video, thank you!
Thanks Suzi!
Awesome video Kevin ! We all love a great tasting meal at the end of the day but not to die because of it, I don't dehydrate, we all love my protein, come from fat, I do shorter trips but usually I have my little solar freezer close by, I'm more into road trips in the backcountry with the camping Rig I built, Great shared info on fat some that I didn't even know, If its a little rancid I just turn the campfire up a bit lol,
Thanks, happy trails.
Excellent scientific video Kev.
Thanks so much. I hope it helps people make their own decisions.
This is great. I only take exception at the "Better for you" arrow at 5:50. All of those polies (except walnut) are terrible for you, all of which are highly inflammatory. And canola is quite possibly the worst fat you could put in your body. HIGHLY inflammatory. As for the mono's and the saturated fats. They are all quite good for you except the palm oil which also is somewhat inflammatory.
Thanks for the comment. I got this from reliable government sources from the U.S., U.K., and Canada. Those sources take into account factors such as heart disease and linkages with cancer. Everybody has their own spin on what is good for you so if my video is about rancidity and shelf life of dehydrated meals I should just stay clear of all health claims. I did say 'generally speaking' but that just triggers more people sometimes.
@@KevinOutdoors yeah, I hear you. I don't mean to focus on that too harshly. your video was great. It's just that government agencies like the American heart association here in the states, as an example, put out a lot of guidance over the years on heart disease that has been debunked, found to have been based on a lot of studies that were deficient in various ways. It sucks that the result is lot of misinformation and of course the resulting arguments between everyday people and, of course, the business interests who have made a lot of money based on this misinformation. Anyway, sry if I came across too strongly, I enjoy your content and look forward to more. Cheers.
not ingesting anything that needs bleaching
ruclips.net/video/Cfk2IXlZdbI/видео.html
Hey Kevin! I made a chicken pot pie noodle meal. Chicken is seperate. I did however make the rest all together. Sauteed onions and garlic in very little oil maybe a teaspoon, then added frozen peas and carrots. I did add about 3 tablespoons of butter to make a rou and then made the sauce with chicken stock and thyme. Added cooked no yoke egg noodles last. Total meal volume is 600g dehydrated. I February's
Dehydrated at 135F. Vacuum sealed then in the freezer. I'm worried about this spoiling due to the butter. Am I being paranoid?
Hi Jesse, yes butter isn't very stable. The time it spends in the dehydrator is also the worst environment as the warm temps contribute to rancidity. I presume this is for camping purposes. When you pull it from the freezer let it thaw and smell it. if it smells fine I would eat it early in a trip. If it smells acidic or 'off' I would ditch it. It does sound like a great meal. Next time I would keep the butter out and just cook the flour in a bit of stock. Bring some clarified butter on your trip and add it when you rehydrate the meal. Good luck!.
@@KevinOutdoors thank you for the speedy reply! During dehydration it smelled a little different. I'm going play this with caution and toss it. Not worth the risk.
That makes sense. Your nose will tell you if there is an issue.
Very interesting topic. Can you share why you add olive oil back into your meals and how you determine the ratio and type of oil?
Kyle
Good question Kyle. I add either olive oil or clarified butter back into meals primarily to increase the fatty taste. When I dehydrate ground beef or other meat I remove as much fat as possible and the fatty taste is often lacking. I usually add 1-2 tablespoons per serving. It isn't an exact science. I do bring extra virgin olive oil.
So the salmon jerky I made this week is vacuum packed with an oxygen absorber and is being stored in the freezer should be fine for my Quetico trip mid August?
I would say absolutely. And when you take it out of the freezer it will easily last several months (and likely a lot longer) since you have packaged it so well.
What about rice bran oil ?
I am unfamiliar with that so I looked it up on Wikipedia. It has about the same ratio of saturated and mono-unsaturated fats as olive oil, and it has many of the same fatty acids (Oleic acid, Palmitic acid etc.) so it should be pretty stable. I have no experience with it though.
If you are doing very short trips, like 1-4 days at max, can you get away with more use of fats above 2 or even 5 percent?
I would think so. The best advice I have seen for salmon jerky (~8%) is that it is good for up to a week.
I love all of the 400 fats in butter.
Who doesn't? :)
why are you resistant to freeze drying vs dehydrating?
I don't think I am resistant to freeze drying, except that a freeze drying machine for your home would cost more than 3,000 $US. I do occasionally use commercially made freeze dried products but they are more expensive. On the topic of fat, fatty foods can be freeze dried at least a much higher percent fat can be dried.
One more thing, surely we should be avoiding saturated fats as much as possible even if hiking and camping ?
🏴 🇬🇧
Ironically that is what I learned growing up but many studies are now saying that fat - real fat, in the right amounts is good for you. The trans fats are terrible. Some of what we learned back in the day about food is now very out of date. Like the cereal companies telling us that breakfast is the most important meal of the day. Now skipping breakfast and intermittent fasting is all the rage. I am not a dietician but I do recognize that a lot of nutritional messaging has done a complete 180 in the last 20-25 years.
My doctor has informed me that my cholesterol is a little high.
In the UK, the NHS says “To reduce your cholesterol, try to cut down on fatty food, especially food that contains a type of fat called saturated fat.”
Even though since Covid I don’t trust anyone with power, I will stick with that advice.
(I would trust Canadian authorities even less ).
To be absolutely clear, this video is not about what is healthy or not healthy for you but rather how fats and oils behave in dehydrated foods and what fats will last longer. I don't make videos to give medical advice. @@davidsykes5635
I don't think duck fat or ghee goes rancid , does it?
I don't have any experience with duck fat but ghee is pretty stable, unless you get it wet. On a canoe trip I once used a wet spoon to get some ghee out of a container, a few days later I had mould on the ghee.
Carnivore snax
You bet.