Trudy Posted October 4, 2014 Share Posted October 4, 2014 I was watching 'Linda's Pantry' dehydrating rice for her meals in a jar. Her rice had been cooked in chicken broth. Is that a safe way to do it? I wouldn't hesitate to use boullion, but kinda scarry using real broth from fresh poultry?? Quote Link to comment
Jeepers Posted October 4, 2014 Share Posted October 4, 2014 (edited) It seems like I asked the same or similar question about a year ago. I can't find the post now though. It seemed like the consensus was not to do it. I might be thinking of something else though. I hope Canned Nerd sees this because he might remember better than I do. Or you could shoot him a PM. I do remember I was talked out of doing it. Boy, I was a lot of help, huh! Edited because I found the link I was thinking about under 'brown rice': http://mrssurvival.com/forums/index.php?showtopic=47546&page=1entry396927 Edited October 4, 2014 by Jeepers Quote Link to comment
Trudy Posted October 4, 2014 Author Share Posted October 4, 2014 Thanks for jogging my memory! It is getting so bad it's scarry sometimes. I do remember this now. I'm glad I'm among friends... Quote Link to comment
Jeepers Posted October 4, 2014 Share Posted October 4, 2014 Don't feel bad Trudy. I wasn't even sure I responded in that other thread and it turned out I started it. I did remember Canned Nerd was involved somehow. Sometimes I think my 'forgetter' is the only thing that works like it's supposed to these days. Quote Link to comment
Suncat Posted October 4, 2014 Share Posted October 4, 2014 You can dehydrate the actual meat and it's safe.. why would using broth to cook the rice be problematic? well I guess you'd need to be sure it was dehydrated sufficiently but that's always true. Quote Link to comment
The WE2's Posted October 5, 2014 Share Posted October 5, 2014 In my meals in a bag, I use instant white rice & put the seasonings in it. Be aware though that poultry seasoning WILL discolor the rice :-( I use the instand white rice and though it's not so nutritious, it's survival food ... and I add other dehydrated vegetables to it for the nutrition. I add bullion mixed w/water to the contents AFTER I open the bag and put it in a pan. I've made several bags of chicken & rice soup and keep them in our travel trailer. I have 2 or 3 jars in our pantry but prefer the bags since I don't plan to keep them long term. Quote Link to comment
Mt_Rider Posted October 5, 2014 Share Posted October 5, 2014 I think WE2's method would be safer. MtRider ...dehydrating meat/meat juice? Not without the preservatives of salt/sugar like in jerky formulas.... Quote Link to comment
Suncat Posted October 5, 2014 Share Posted October 5, 2014 Doesn't broth have a high salt content? or is the rice diluting that? Quote Link to comment
Mt_Rider Posted October 5, 2014 Share Posted October 5, 2014 (edited) IF someone is using commercially prepared bullion, yes it's salty.....and safe. But I think I'd put it in the rice when cooking to eat it, rather than intended for storage. If one pours in the juice from the chicken you boiled, it's not something I'd take a chance on to simply dehydrate. ....cuz most microbes like nice warm air. Takes hours to dehydrate so it's nice warm, moist environment before you even get it dehydrated. That's why there is commercial freeze-dried process. At home, the closest we can get to freeze dried is freezer burn. MtRider ....I'd do it like WE2 Edited October 5, 2014 by Mt_Rider Quote Link to comment
windmorn Posted October 6, 2014 Share Posted October 6, 2014 I do the same as the WE2's when I make backpack meals. Making it plain would allow to use in anything without adding an unwanted flavor. Quote Link to comment
Canned Nerd Posted October 12, 2014 Share Posted October 12, 2014 I regularly do a batch of cooked rice (mostly brown) in the dehydrator to make it "instant", but I've always used water. Never did it with rice cooked in broth. Probably would be okay since it is cooked and dried, but I have no idea how the flavor holds up. I would also have to keep it separate from the plain rice so I don't accidentally add flavor I don't want in a dish. Quote Link to comment
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