Aug 7, 2013 at 5:12 pm #1306294
I couldn't find any powdered soy sauce, so I figured I'd just dehydrate my own! Well, two days later, 1 cup on a liquid tray has crusted over and thickened somewhat, but not dehydrated. Is there a trick to this (including just giving up)?Aug 7, 2013 at 6:41 pm #2013438
Have you tried cutting it with a bit of flour before dehydrating?Aug 7, 2013 at 6:54 pm #2013444
Um… Wouldn't have considered that in a million years. What does that do?Aug 7, 2013 at 7:04 pm #2013446
It should get it to the point where you can make a loose paste, and spread it on one of your trays. Send it through a food/coffee grinder after it dries. You may have to cut it again with flour there. Most soy sauce is derived from wheat (flour).Aug 7, 2013 at 7:06 pm #2013447
Thanks for the advice, James. I'll give it a try.Aug 7, 2013 at 7:17 pm #2013451
Have you considered dehydrating miso paste instead? I have been wanting to try it.Aug 7, 2013 at 7:18 pm #2013452
Great suggestion re: the miso paste. That would probably do fine and if rehydrated liberally provide much the same seasoning as soy sauce.Aug 8, 2013 at 1:35 pm #2013661Aug 8, 2013 at 4:24 pm #2013715
@retiredjerryLocale: Oregon and Washington
I was just looking at packitgourmet.com
They have a huge selection
It's hardly worth dehydrating anything myself
I'll have to order some items, mix them together, I'm not into freezerbag cooking but it would work in my pot – bring water to boil, throw stuff in, maybe let it simmer on low for 1 minute until it boils, let it sit for a few minutes, voila!
Like maybe pinto beans, red and green bell peppers, carrot flakes, ground beef?, cheddar cheese, olive oil, some spices like onion, garlic, cayene, saltAug 8, 2013 at 4:27 pm #2013716
@b-g-2-2Locale: Silicon Valley
I think that packitgourmet.com must be a wholly owned subsidiary of Sarbar Industries.
–B.G.–Aug 8, 2013 at 4:56 pm #2013727
I've decided to try dehydrating miso. I mixed some ginger, garlic and soy sauce in it. I'll let you know if it was any good in about 2.5 weeks. I'm leaving for Glacier tomorrow. Hope it's dry by tomorrow.Aug 8, 2013 at 8:20 pm #2013776
Lol…what is funny is one of the owner's names is Sarah as well ;-)Aug 9, 2013 at 6:32 am #2013844
Well, so far I can tell you that miso does dehydrate. Overnight it turns into a soft leathery mass, even the stuff I made mixed with ginger, garlic and soy sauce. It smells good so I'm pretty sure it's going to make my dinners really tasty.Aug 25, 2013 at 9:02 pm #2018623
@el_jefeLocale: The Pacific Northwest
How much soy sauce are you using that the miniscule weight of a few single-serve packs from the local sushi joint is unreasonable? Serious question.Aug 26, 2013 at 2:15 am #2018659
@lokbotLocale: Portland, OR
I really can't imagine needing to use more than a 1/4oz of soy sauce for a meal. The prepackaged soy sauce from the panda express down the street should be more than fine.Aug 27, 2013 at 8:01 am #2018978
How much soy sauce are you using that the miniscule weight of a few single-serve packs from the local sushi joint is unreasonable? Serious question.
I was preparing food for a family of three, one of whom is a 17yo teen boy who eats a ton. And for a trip of 9 days. Each of our food bags were between 15-16 lbs.
If it were only for 2-3 days and only for myself, it might not have been a very big deal at all. However, it was a longer trip for three, and we had three meals with soy sauce.Aug 27, 2013 at 12:40 pm #2019085
With 3 kids now, I just quit worrying about packet weight. Honestly, it isn't that much!Aug 27, 2013 at 1:40 pm #2019116
In my case, I had a tub of miso in the fridge and no soy sauce packets and was hours from leaving on a trip. Just enough time to dehydrate it. It actually worked well, but takes more miso than I expected to flavor my food well.Oct 1, 2013 at 7:28 am #2029860
spelt with a tParticipant
@speltLocale: SW/C PA
Piper, did you use it for soup, or just flavoring? I've had a hankering for miso soup lately and of course started wondering if I could make my own mix for hiking.
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