Has anyone tried dehydrating different types of sauces such as bbq, teriyaki and sweet or sour? I have dried tomato sauce with no problem. When I tried drying sweet and sour, all it did was get really sticky. Even after twice as long as the tomato (about 8 hrs). Maybe it just wasn’t long enough? I have googled and searched, but can't find any info on this. Anyway I was hoping someone with experience could give me tips (times, certain brands that dry better, anything really). I own the nesco 700w if it helps any.
Back when I was young--forty years ago? we used to take a box of Instant rice and a bunch of Knorr's soup and sauce mixes. WE'd catch trout every day and add the sauce, then put it on the rice, and that was dinner.
I'm the only person I know who has eaten trout goulash, trout stroganoff, etc.
Loc: Eastern MA, USA
I would guess that high sugar sauces, such as sweet and sour, would turn into a sticky, jam-like ooze when dried.
That said, I've added the same ingredients as I'd put into teriyaki: soy sauce, ginger, and garlic, substituting Splenda for sugar or honey, to "Asian" vegetable mixtures and dehydrated those successfully. Over-season the veggies and maybe cooked meat or fish, dehydrate, and add to rice or noodles on the trail when its time to rehydrate them.
Loc: Gateway to Columbia Gorge
With so many dried sauce mixes available, I don't bother dehydrating my own except for spaghetti sauce. I've found a wider (and possibly more healthful) variety of sauce mixes at health food stores--at least reading the labels of those doesn't turn my stomach!
May your trails be crooked, winding, lonesome, dangerous, leading to the most amazing view--E. Abbey
I looked up a couple recipes and it looks like sweet and sour sauce is usually: sugar, vinegar, cornstarch, soy sauce, and ketchup (sometimes no ketchup and sometimes with pineapple juice). I was thinking vinegar would be the hard part backpacking, but apparently not: