>>1420643A good place to start, other than simply googling recipes is to look at the ingredients for the foods you already eat. Ignore the complex chemical names for the most part. Of those names only MSG is worth discussing. That gives a savory/umami flavor to foods. There are many ingredients when can give you that naturally. Like tomatoes, mushrooms, seaweed, and so on. When you design your meals based on the ingredients of other foods it can take quite a bit of trial and error. You'll need some good cooking skills to learn how to match the flavors and textures to the point where you can enjoy it in a similar manner as the target food. It may not be perfectly like the target food, but I'm sure there will be a zone where you can land your recipes in that you will like or like more than the target food.
The biggest tips:
•Get a vacuum sealer. If you don't want to spend lots of money on vacuum sealer plastic bags, you can get canning jars, lids, and rings then get the jar attachment for the vacuum sealer. Though, if you are camping then the glass may be a bit heavy for you or you make not like having breakable glass while out.
•Only dehydrate when there's clear dry weather. Rainy days can extend dehydration times a great deal; by several days sometimes.
•Dehydrating uses a lot of electricity and crates lots of heat. If you can plan your year's worth of dehydrated ingredients during the cold season you'll save money as you'll be using that energy as part of your heating expense. Thus, it is doing double duty. In summer you'd need to cool the house extra because of it. Winter also tends to have lower humidity in some parts of the world, usually when things get cold and snowy.
•Buy a hygrometer so you know the ambient humidity. Dehydrate when it is low. Dehydrating increases ambient humidity, so in winter it will feel warmer indoors.
>>1420650Other options are to buy in bulk or grow your own ingredients. Before gardening, I would buy in bulk and dehydrate in bulk.
