I love freezer bag cooking.
1. low sodium options
2. great tasting meals
3. customization of recipies
4. relative low cost compared to freeze dried food
5. home dehydrated food gives many options (i.e. "spaghetti sauce leather")
But many of my meals taste SO much better when I add retort pouch meats like shrimp, chicken, ham, etc. Chicken soup becomes REAL chicken soup when chunks of retort pouch chicken is added.
However those aluninized retort pouches are HEAVY. I gotta begin trying to dehydrate their contents.
Has anyone tried this? If so, with any success in retaining good flavor?
