The last email from Utsidan reminded me it's a good time to post this recipe.
I hope you like it!
So, I really like making my own dehydrated meals, most were eaten while hiking Kungsleden, or Sarek, but I really wanted to make them even better.
I wanted something that will convince me to never buy a real turmat meal ever again.
I wanted to add some sauce!
With that in mind, last time in Sweden I bought some dehydrated brown sauce made by the Blue Band brand.
It is something I would use in a dehydrated meal, but it's not available locally here, and I wanted something more natural, and a bit thicker.
Then I set up to make my own sauce.
First of all, I had to start with a sauce recipe, and for that I chose Espagnol sauce.
Carrot, celery and onion, some beef stock, you can play with the recipe, but the one thing you have to remember is not to have any fat.
I used water for deglazing, the stock didn't have any fats, and if it did, I would freeze it and scrape them off.
That was looking and tasting good!!
While it was cooking and 30 minutes before the it's done, I mixed a packet (14g) of gelatin powder with some water.
After I filtered the sauce I let it cool down just a but that it's not boiling hot and mixed it with the gelatin.
Then I set it to the fridge (you can potentially skip this step if you dehydrate in some stable container.
Newton would have been confused if he saw that!
For the next step I cut the beefy gelo into two pieces and put it into the dehydrator.
68 degrees celsius (Per USDA you need 71 degrees if you do raw beef, but less then that if it's already cooked).
The next day I opened the dehydrator and had a lovely sauce leather.
You could just break it down to bits, but I like it as a powder so I froze it and took it to the spice grinder.
On the left you can see my dehydrated sauce with some Felix potato powder (which I can actually get in my local IKEA) and on the right a grey powder which was probably freeze dehydrated.
The brown sauce that you might already know is very thin and looks like this:
My sauce which was eventually about 1:2 potato powder to sauce powder is much thicker and looks like this:
(both pictures are with 80 degrees celsius hot water, to mimic the conditions I might have while hiking)
The sauce was great!
Not too potatoish and with amazing taste.
I believe I can get a similar result for a brown sauce or meatball sauce then add them to some of the meals I make.
Good luck making your own sauce and happy hiking!
I hope you like it!
So, I really like making my own dehydrated meals, most were eaten while hiking Kungsleden, or Sarek, but I really wanted to make them even better.
I wanted something that will convince me to never buy a real turmat meal ever again.
I wanted to add some sauce!
With that in mind, last time in Sweden I bought some dehydrated brown sauce made by the Blue Band brand.
It is something I would use in a dehydrated meal, but it's not available locally here, and I wanted something more natural, and a bit thicker.
Then I set up to make my own sauce.
First of all, I had to start with a sauce recipe, and for that I chose Espagnol sauce.
Carrot, celery and onion, some beef stock, you can play with the recipe, but the one thing you have to remember is not to have any fat.
I used water for deglazing, the stock didn't have any fats, and if it did, I would freeze it and scrape them off.
That was looking and tasting good!!
While it was cooking and 30 minutes before the it's done, I mixed a packet (14g) of gelatin powder with some water.
After I filtered the sauce I let it cool down just a but that it's not boiling hot and mixed it with the gelatin.
Then I set it to the fridge (you can potentially skip this step if you dehydrate in some stable container.
Newton would have been confused if he saw that!
For the next step I cut the beefy gelo into two pieces and put it into the dehydrator.
68 degrees celsius (Per USDA you need 71 degrees if you do raw beef, but less then that if it's already cooked).
The next day I opened the dehydrator and had a lovely sauce leather.
You could just break it down to bits, but I like it as a powder so I froze it and took it to the spice grinder.
On the left you can see my dehydrated sauce with some Felix potato powder (which I can actually get in my local IKEA) and on the right a grey powder which was probably freeze dehydrated.
The brown sauce that you might already know is very thin and looks like this:
My sauce which was eventually about 1:2 potato powder to sauce powder is much thicker and looks like this:
(both pictures are with 80 degrees celsius hot water, to mimic the conditions I might have while hiking)
The sauce was great!
Not too potatoish and with amazing taste.
I believe I can get a similar result for a brown sauce or meatball sauce then add them to some of the meals I make.
Good luck making your own sauce and happy hiking!
