Dehydrating Don’ts: Foods to Avoid and Ingredients to Handle With Care
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Have you ever wondered if there are certain foods you shouldn’t or simply can’t dehydrate at home? Not all foods are suitable for dehydration, and some can result in poor texture, flavor, or even pose health risks. Let’s dive into which foods you should be cautious with—or avoid dehydrating altogether—and the reasons behind it.
The "no-no" list:
- Milk
- Butter
- Avocado
- Lettuce
- Liquor/alcohol
The "be mindful" list:
- Eggs
- High-fat meats
- Raw meats
- Cheese
- Coconut Milk
- Certain leafy vegetables
- Processed Foods
- Traces of liquor/alcohol (ex. in marinade)
The "No-No" List:
Milk
Dehydrating fresh milk directly is not a practical or efficient process due to its high water content and the risk of spoilage. Milk is approximately 87% water, and removing that water through dehydration would be time-consuming and energy-intensive.
Additionally, fresh milk contains proteins and fats that can spoil when exposed to heat and air for extended periods, making it susceptible to rancidity and off-flavours.
I’m sure you’ve seen milk powder in stores; it’s made using industrial grade equipment, and is tested, which makes it safe. I recommend whole milk powder for the best flavour and protein content.Â
Butter (and margarine)
Butter just doesn’t work for at-home dehydrating (same applies for margarine). In addition to the high fat content, the low melting temperature point makes for a dehydrating disaster. If you’re looking to add butter to a dehydrated recipe, you can buy butter powder or you can simply pack some butter out with you. Butter doesn’t need to be refrigerated – but it can go rancid in warm temperatures after time, so be mindful when packing it out.Â
Avocados
I was in denial and so didn’t want this to be true, but yes, unfortunately, dehydrating avocados at home is a recipe for disappointment. Their high-fat content makes them prone to turning rancid rather than drying out properly. I’ve tried it (I really wanted to make a dehydrated sushi bowl). But in addition to not drying properly, the rancidity is definitely there and it just didn’t taste good at all. If you’re avid in wanting to include avocado in some shape or form, you can actually buy avocado powder! You won’t get the nice texture we all love about avocado, but the nutritional benefits will be there.Â
Liquor/alcohol
I remember when I first bought my dehydrator and was reading the manual, there was a disclaimer saying to not dehydrate alcohol. I thought this was a crazy thing to mention, cause I never thought it to be something to even try. Although powdered alcohol is a thing (but it’s actually illegal in many places), dehydrating wouldn’t be a safe or proper way to even make this – an at home dehydrator certainly isn’t strong enough to do this properly. Plus, the biggest risk with alcohol is its flammability. But then it dawned on me – what about sauces or marinades that contain alcohol? Â
Dehydrating something like a sauce or a meat marinated in a sauce that contains some alcohol is generally safe, you can read more about this under my “be mindful” list below.
The "Be Mindful" List:
Eggs
Okay, so to me, eggs are a bit of a debate, and let me tell you why. It’s generally not recommended to dehydrate eggs because of the risk for salmonella and bacteria growth, but I challenge this as being a blanket statement. Runny eggs hold the same risk, and people consume them all the time without batting an eye. The added challenge with dehydrating eggs is the potential for bacteria growth over time, especially if not dehydrated properly. Plus there’s no effective way to test them for bacteria to be sure. Â
That being said, I’ve been dehydrating cooked eggs for years and have had no issues. Am I saying to ignore the risks and to just go for it since I haven’t had issues? No, the risks are certainly valid. However, with proper preparation and care, I argue that risks can be made extremely low – or even completely diminished. These are the steps I recommend to reduce risk:
- Wash the eggs prior to breaking them open. (Salmonella lives on the shells, and can cross contaminate into the egg when broken). I suggest using a 50/50 mixture of water and white vinegar.Â
- Without using oil, cook eggs thoroughly prior to dehydrating (I recommend scrambled)
- Once dehydrated, store in the freezer
- Consume within a few days of being out of the freezer
- Throughly heat/cook dehydrated eggs before consuming (ex. boil for 5 minutes)
When I dehydrate eggs, I’m typically using them for backcountry meals. Know that the texture of rehydrated eggs is not like a fresh eggs, so don’t plan on making a plate of scrambled eggs. I find they’re best used within a meal and for added protein.Â
If you’re solely looking to preserve eggs, dehydrating may not be worth it. Instead, consider freezing or pickling eggs for long-term storage.
Overall, it’s up to you to make the call on cooking safety in your kitchen. If the potential risk isn’t worth the reward for you, you can simply buy egg powder.Â
High fat meat and fatty cuts of meat
Fatty meats CAN be dehydrated, but they’re not ideal for long term storage. High-fat meats have a higher risk of spoilage due to the fat content. Fat can turn rancid when exposed to air or moisture, leading to off-flavors and potential health risks. Dehydrating high-fat meats may not effectively remove enough moisture to prevent spoilage, especially if not done properly. Fat provides an ideal environment for bacterial growth, including harmful bacteria such as Salmonella or E. coli. Dehydrating high-fat meats without proper sanitation and temperature control can increase the risk of bacterial contamination, leading to foodbourne illness if consumed.Â
If you’re dehydrating a fattier meat, store in the fridge (typically good for 4-6 weeks, or freezer (up to a year).Â
Raw Meat
Hello jerky! Yes, jerky is made by dehydrating RAW meat, which gives it that nice chewy texture we all love. However, there are some risks involved, particularly concerning bacteria from the meat, which can grow over time. Dehydrated raw meat typically has a shorter shelf life compared to dehydrated cooked meat. When stored properly, dehydrated raw meat can last up to a few months on the shelf (varies on the meat), but it will certainly last longer in the fridge or freezer.
To ensure safety and quality, it’s crucial to dehydrate at 160°F for at least 6 hours. This temperature and time frame effectively dry the meat and eliminate harmful bacteria. I’ve found this method works best for meat cuts that are 1/4″ thick. If your cuts are thicker, you’ll need more time; if thinner, you risk over-drying and ending up with tough jerky (which is safe to eat but loses the desirable chewiness).
If you’re looking to prepare meat for dehydrated meals or to make powders, it’s best to dehydrate cooked meats. This approach ensures a longer shelf life, minimizes the risk of bacterial growth, and also rehydrates much more effectively and results in a better texture.Â
Cheese
Okay, so yes, you can dehydrate cheese – but it’s a bit of a task. The challenge with cheese is the variance in fat content, moisture content, and melting threshold. You need to dehydrate at a high enough temperature to effectively pull the moisture, but not so high that it melts the cheese.
Hard cheeses like cheddar, Parmesan, Gouda, or Swiss work best for dehydration due to their lower moisture content.
And although certainly high in moisture, I find cottage cheese dehydrates really well because it’s pourous and lower in fat. Some argue that it’s not recommended to dehydrate cottage cheese because of its high moisture content, but I’ve had immense success. I treat cottage cheese like I do my eggs: once dehydrated I store in the freezer. I also ensure to cook/heat it throughly before consuming to kill any potential bacteria.
Leafy Vegetables
Some leafy vegetables, like cabbage or lettuce, have high water content and don’t dehydrate well. They become limp and unappetizing instead of retaining a desirable texture. BUT it totally depends what you’re making and for what purpose.
Kale makes for awesome kale chips in the dehydrator. I also enjoy dehydrating spinach and grinding it into a powder to add to eggs, smoothies, or sauces.Â
Processed Foods
Can you dehydrate canned soup or chili? I know many people that do, but I would err on the side of caution with this. I’ll use a can of chili as an example to explain why:
1) Individual ingredient dehydrating temperature variance:
When it comes to dehydrating, you can dehydrate a mix of ingredients when they require the same temperature. Since most foods are hard to over-dehydrate, it’s not an issue if certain ingredients take longer to dry. For example, in a chili with beans, tomatoes, and onions, everything can be dehydrated at 135°F without worry. However, if your chili includes meat, which requires a higher dehydration temperature of 160°F, this is where things get tricky. You might think you can just dehydrate the chili at the higher temperature, but dehydrating things at too high of a temperature runs the risk of hard casing (hardening the outer layer, trapping the innards and moisture inside). In this case, this can prevent the vegetables from dehydrating properly and could lead to spoilage.
2) Additives:
Most processed foods also have additives, such as preservatives and emulsifiers, which that can affect the dehydration process. It’s not that these ingredients can’t be dehydrated, but know that preservatives may alter the chemical composition of the food, potentially affecting the quality of the dehydrated product. Emulsifiers, on the other hand, may alter the consistency and flow properties of the food, potentially affecting drying time and uniformity.
Traces of Liquor/Alcohol (ex. in marinades or sauces)
Flammability is the primary risk when cooking with alcohol. Dehydrating something like a sauce or a meat marinated in a sauce that contains some traces of alcohol is generally low-risk, but there are some important considerations to keep in mind:
Alcohol Content: If the sauce contains a small amount for flavour, it’s generally okay. If the sauce contains a decent amount of alcohol and/or something stronger like a wine or spirit, I suggest simmering the sauce for a minimum of 15 minutes to evaporate some of the alcohol prior to dehydration. Dehydrating will evaporate some of the alcohol itself, but removing some prior will also reduce flammability risk.
- Shorter shelf-life: If the sauce still contains alcohol after dehydration, it may have a shorter shelf life compared to fully dehydrated products.
Tips:
- Consider using lower or even alcohol-free options
- Never leave the dehydrator unattended when using it with alcohol
And with that, we’ve reached the end of my list of foods that pose challenges during the dehydrating process. I hope my insights and personal experiences help you avoid common pitfalls and ensure the safety and quality of your dehydrated goods. However, the final decision on cooking safety in your kitchen is always yours. If the potential risks of dehydrating certain ingredients don’t feel worth the reward, feel free to purchase them or simply skip them altogether!
Happy dehydrating!
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
Very helpful, thank you 😊