Cómo rehidratar casi cualquier alimento seco durante una excursión

Dehydrated foods have a longer shelf life without added preservatives and retain most of their nutrients, since only water is lost. They are also much lighter and more compact than non-dehydrated foods, so you can pack more variety and avoid monotony during your hike.

To rehydrate them, all you need is water. It's a good idea to stop at least once a day at a water source to refill the bottles and prepare food. There are three main methods: cold soaking, simmering, or boiling. The one you choose depends on your activities that day.

Cold soaking is the easiest method: simply pour enough water into a container with the food and let it soak. When camping, you can soak it in the morning while you do other activities. When you return, the food will be well-hydrated and ready to enjoy.

Slow cooking produces the best flavor, especially when combining different seasonings, vegetables, proteins, and carbohydrates, as the flavors meld harmoniously. It works best if the dry ingredients are prepared separately. Its disadvantage is that it consumes more fuel.

Boiling is the quickest way to heat food. Combine the ingredients, boil for 5 to 10 minutes, turn off the heat, and let it stand for another 5 to 10 minutes before stirring. It uses less fuel than simmering.

You can also dehydrate food at home, whether it's individual ingredients or complete dishes. Thick soups and stews dehydrate well whole, while noodle soups and rice dishes are best preserved separately. An oven can be used for dehydration, although a specialized dehydrator is ideal.

It's best to cook meat and vegetables thoroughly before dehydrating them, because raw foods still need to be cooked after rehydration. High-fat foods, such as dairy products and fatty cuts of meat, don't dehydrate as well and spoil more quickly. Lean meats, leafy greens, and starchy foods like grains and pasta are best.