[at-l] cooking whole grains and legumes

[heathadelic@yahoo.com (heather daggett)]

You know, I don't really know from direct experience.
The yogurt portion of the stuff I just made was pretty
small compared to the rest of the stuff. 
I think you could dehydrate the yogurt sauce
separately to a leather type consistency and rehydrate
and add to the rest of the ingredients on the trail.
You just have to be really careful to oil your trays
or clingwrap or whatever so the yogurt doesn't stick.

--- Christopher Willett <cwillett@math.uiuc.edu>
wrote:
> How well does a yoghurt based sauce dehydrate and
> then
> rehydrate?  I've got a good korma recipe sitting
> around but
> have never dehydrated a dairy based sauce.
> 
> Chris
> 
> 


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