Elevate Your Freeze Dried Dinner

It is hard to beat the convenience and variety of freeze dried, ready to go meals.  Virtually any flavor or school of cuisine awaits your adding hot water.  But as good as they are, most often they will not compare to mom’s homestyle cooking on a Sunday afternoon.  That doesn’t mean you can’t learn a few tricks and ease your palate.  

Learn some cooking basics.

 You don’t need to attend the Culinary Institute of America (the other CIA), but a few helpful rules will prevent you tossing dinner in the garbage and going hungry.  Look for balance in you meal; add the opposite of the main flavor profile of your dinner to achieve a new taste. If you have something savory, a pinch of salt can enhance flavors. If you have something sweet, a dash of acid (lemon juice) can brighten it. Offset heat and spice with something from the dairy group. If all the ingredients are soft and tender, texture can be added with crackers or nuts.  Lastly, and this is especially true while on the mountain, your taste buds are really the only ones that matter.  Flavor and season according to your preferences.

Find travel size spices.

If you have ever opened up an MRE, you’ll remember the tiny bottle of Tabasco sauce.  Not only did it help what was inside go down easier, it also aided in digestion. It’s becoming easier to find these tiny bottles of sauces and spices.  I especially like the chipotle hot sauce since it’s so versatile.  Mrs. Dash and also help take something from bland to grand.  Your local bulk grocery will likely have small bottles you can then fill on your own and pack with you.    

Visit a deli or fast food restaurant.

You can find everything from picante and salsa to Worcestershire and steak sauce in little packets.  Sandwich shops tend to have the greatest assortment of condiments.  Pizzeria will have parmesan cheese you can use on pastas and red pepper chili flakes to bolster a jambalaya. 

Go Fresh.

If your logistics allow, taking fresh herbs and spices are always best. The oils have not degraded as they do when sitting in a jar for weeks. The same goes for black pepper.  These can all be prepared ahead of time and weigh next to nothing.  Start with pinch and the taste, adding a little each time. Be careful when adding salt as most freeze dried meals tend to already have a high sodium content. Dehydrated veggies like onions are a good addition to soups. If the broth is lacking a bit of substance, a bullion cube will dissolve and add a huge flavor boost. Basil and oregano are the go to herbs for something Italian. 

Keep it Simple.

Prepackaged meals have already been through some tastings before they are shipped so be sparing with your additions.  I suggest limiting it to two new components.  When mixing, reach down into the corners to ensure good coverage or just seal the bag up and shake.  And if your budget allows, experiment with a few combinations before you take them to the field.  

You don’t have suffer through a week of dreadful fare.  By taking a few of these suggestions you will be surprised at how just a few tweaks can really tune up the rations.  You might even find some new favorites to add to your homecooked vittles.

Everett Headley

Raised outdoors in Montana, Everett has an undeniable passion for all things hunting (and angling) and helping others discover those same experiences. His pursuits span the spectrum upland to big game, archery to muzzleloading. When he isn’t in the mountains, Everett is involved in state conservation with Montana FWP as a council member working on education, access, and landowner-sportsman dynamics. He enjoys waterfowling with his Chesapeake Bay Retriever, Cane, and flying his peregrine falcon, Freyja. For the past several years he has spent his time creating and teaching hunter education programs as well as being a frequent guest on podcasts, workshops, and events with a focus on hunting ethics. You can find more of his work at www.everettheadley.com and his platform at www.elevatethehunt.com.