Guide: How to Prepare a Freeze-Dried Meal?

Boiling Water...

So yes, you will boil water with your preferred stove, using solid, liquid, or gas fuel.

About the Water:
First of all, if you're using water from a source in the field, make sure to filter it. Although boiling will purify the water, this process does not remove suspended particles that might "season" your meal in a rather unpleasant way (I’m making this point, which may seem obvious, in memory of an old YouTube video where the protagonist collected water with his pot before boiling it, without mentioning the debris in the water). Filtration and purification are key to a good base for your freeze-dried meal.

The Subtle Art of Rehydration

1. The right amount of water
   

   You’ll add the amount of water indicated by the manufacturer. Generally, lines inside or outside the pouch are printed to show the level to which you should fill the water, depending on the brand. If these lines are absent or located outside, the measurement will be less precise, which is why it’s useful to carry a graduated water bottle to ensure you’re heating the right amount of water without wasting fuel.

2. Mix Well
   Another important step is to mix thoroughly to ensure the entire meal is moistened and no dry bits remain. A long-handled spoon can help you reach all corners of the pouch.

3. Let it Rest
   

   Finally, let the meal rehydrate for the necessary amount of time after sealing the pouch. Rehydration takes longer for dehydrated meals (dried with heat) compared to freeze-dried meals (dried with cold).

Cooking Equipment

This paragraph may not be popular with ultralight enthusiasts, but bringing a few utensils (of reasonable weight, of course) can not only enhance your meals but also sometimes help recover a meal that’s too “wet” (as mentioned earlier) by cooking it briefly in a pan or pot over moderate heat.

Extra Tips to Transform a Freeze-Dried Meal

I invite you to consider your freeze-dried meals as a true cooking moment. Feel free to add fresh ingredients, season them with a little spice kit, or even mix recipes and sauté them. The “ready-to-eat” part doesn’t prevent culinary improvisation. Be creative and enjoy yourself!

I like to add a few ingredients to my freeze-dried meals, for example, with the classic mac and cheese, I rehydrate a bit of jerky (dried meat) and then sauté it with onions or shallots. I sometimes bring one or two fresh eggs, which I place in the wide-opening bottle of a Nalgene-type bottle. I can also add a source of fat (often duck fat, which is an excellent source of fat that easily adds calories to the menu).