Re: [at-l] Dehydrating/Rehydrating

["Leslie W. Booher" <lwbooher@evansville.net>]

I forgot to say this: you need to start with fresh, never-frozen meat.  You
need to break it up really small as it cooks, and previously frozen meat
won't break down enough.  When fully dehydrated, the meat should look like
instant coffee crystals, something of that texture.  Maybe your meat chunks
were too large.  Leslie

On Sun, 30 Jan 2000, KarenS62@aol.com wrote...
>In a message dated 01/30/1970, 6:05:04 PM, delita@mindspring.com writes:
><<What I did was (lacking rehydrating instructions) boiled a little bit of
>water in a pot, sprinkled in my deydrated beef, waited a few minutes, added
>some rich potato soup I also made last night (ummm, yum) and stirred.>>
>
>It sounds like you did not let it rehydrate long enough. I usually just add 
>it to the pot of water before it starts to heat. (be sure to compensate for 
>this if you are making a recipe where the quantity of water makes a 
>difference. I remember a certain dinner where the couscous was crunchy 
>because I underestimated the amount it water it would take to rehydrate the 
>meat. But, even though the couscous was crunchy and the hamburg was chewy, we 
>still enjoyed it.
>
>That said, the hamburg does tend to be a bit chewier than if you were cooking 
>it up "fresh".  If the texture is truly disagreeable, try doing a lean roast, 
>well done ( a sin if you ask me) and shredded. 
>
>POG 
>
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