Practical Backpacking™ Forums

Welcome to Practical Backpacking™ Forums (PBF).

You are currently viewing PBF as a guest which has limited access. By becoming a PBF member, you will have full access to view and participate in tens of thousands of informative discussions, to view links and attachments (photos), and will gain access to other special features. Registration is fast, simple and absolutely free! Click to Become a PBF Member! Be sure to also explore the Practical Backpacking Podcast.


Go Back   Practical Backpacking™ Forums > Practical Backpacking™ Safety & Sustenance > Backcountry Kitchen
HOME FAQ PBF GUIDELINES BLOG PODCAST GALLERY STORE CALENDAR Mark Forums Read

Backcountry Kitchen The Backcountry Kitchen forum is for the discussion of food and cooking gear related topics for backpacking trips (e.g. menus, recipes, stoves, fuel...).


Reply
 
Thread Tools Display Modes
  #1  
Old 01-23-2015, 11:05 AM
© 2006-2016 Practical Backpacking™ / All Rights Reserved
Reality Reality is offline
PBF Administrator & PB Podcast Host
 
Join Date: Mar 2006
Location: Oregon
Posts: 4,954
Dehydrated Biscuits and Gravy

Have you dehydrated a biscuits and gravy meal, perhaps with meat, for any of your backpacking trips? If so, please share the details.

Reality
Reply With Quote
Please Consider PBF Sponsors
  #2  
Old 09-30-2015, 07:40 AM
© 2006-2016 Practical Backpacking™ / All Rights Reserved
Dhagan Dhagan is offline
Practical Backpacking™ New Member
 
Join Date: Sep 2015
Posts: 1
I have tried the Mountain house biscuits and gravy. It was terrific! I think Im going to try to dehydrate my own biscuits, and get some of the powdered gravy mix, and use a freezer bag hydration. I love a good hearty breakfast on some mornings.
Reply With Quote
  #3  
Old 10-02-2015, 10:15 AM
© 2006-2016 Practical Backpacking™ / All Rights Reserved
dsuursoo dsuursoo is offline
Practical Backpacking­™ Senior Member
Backpack: Mountainsmith Maverick 65
Sleeping Gear: ALPS +20 mummy
Shelter: Kelty Noah 9x9
 
Join Date: Apr 2009
Posts: 1,482
quite a long time back i did an improvised one using bannock(pre-mixed dry at home), bacon grease, a little flour and powdered milk(mixed with water) - came out well. it wasn't fire and forget like a dehydrated version would be.

to be honest i didn't think there would BE a biscuits and gravy pre-made/dehydrated, like dhagen describes. kind of mind blowing.

i could see the gravy being easy enough - powdered milk(with some butter powder for the fat), arrowroot powder(to thicken so it doesn't need to simmer) and pre-make sausage/hamburger as per normal dehydrating routine. salt and pepper beforehand or after to taste and away you go. superficially similar to a dry-mix stroganoff i made once, just slightly different final result. it's not QUITE fire and forget - takes a bit of stirring - but it's light and low bulk.

i can't see safely dehydrating a pre-made gravy(and storing it for any length of time) - all that fat seems like it would make it funky. dry ingredients pre-assembled(somewhat) seems the way to go.

dehydrated biscuit, though... wouldn't that basically be hardtack/pilot cracker? add the tiniest dash of hot water and those soften up nice. if you don't have a way to make bannock on-trail, make hardtack at home and travel that - stuff keeps for ages and is super durable.
Reply With Quote
Please Consider PBF Sponsors
  #4  
Old 01-06-2016, 05:04 PM
© 2006-2016 Practical Backpacking™ / All Rights Reserved
DEmerson DEmerson is offline
Practical Backpacking™ New Member
 
Join Date: Jan 2016
Posts: 6
We dehydrate quite a bit of our meals - the trick is to use as little fat as you can... get fat free chicken stock to start and make gravy out of it I cheat and use Wondra for flour( fat free powdered milk makes it a little richer) ... zero lumps every time - pre cook all your veg - I steam the carrots and peas and onions and I dehydrate the ingredients separately - while the gravy cooks down I throw dumplings on top and cook them .... they get dehydrated separately also. When re-hydrating I throw those in near the end of the re constitution time.
I store the dry mix in 2 serving sizes in ziplock freezer bags and store several of them together in a vacuum sealed bag ... they have lasted weeks in the mountains - when I store them at home I bag them up the same way and keep them in the freezer for months.The trick is using as little fat as you can.I always carry olive oil and/or a small container of butter with me on the trail to add a bit of fat ....
Reply With Quote
  #5  
Old 04-27-2016, 07:16 AM
© 2006-2016 Practical Backpacking™ / All Rights Reserved
dsuursoo dsuursoo is offline
Practical Backpacking­™ Senior Member
Backpack: Mountainsmith Maverick 65
Sleeping Gear: ALPS +20 mummy
Shelter: Kelty Noah 9x9
 
Join Date: Apr 2009
Posts: 1,482
Quote:
Originally Posted by DEmerson
while the gravy cooks down I throw dumplings on top and cook them


using dumplings as biscuits is genius.
Reply With Quote
Reply


Thread Tools
Display Modes

Forum Jump



All times are GMT -7. The time now is 05:39 PM.

Backpacking Forums


Powered by vBulletin Version 3.5.4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright © 2006-2017 Practical Backpacking™
Practical Backpacking is a trademark of Absolutely Prepared™
Practical Backpacker is a trademark of Absolutely Prepared™
Practical Backpacking Podcast is a trademark of Absolutely Prepared™
Practical Backpacking Magazine is a trademark of Absolutely Prepared™