Making Dehydrated Bouillon is easier than you think!
The other day I made a pot roast in my ChefsDesign® Roaster that came out perfect! The broth/gravy that it produced was the best I have had. There was a lot left over and I couldn’t bear to throw this delicious broth in the trash, so I thought I would try to preserve it by making Dehydrated Bouillon for another day.
This is how I did it:
I started out with about 2-1/2 cups of broth. This broth was stored in the refrigerator over night and by morning it had thickened making it easier to spread on the dehydrator trays. I spread a small amount on several Excalibur dehydrator trays lined with non-stick ParaFlexx™ liners. Set the temperature for 135°F and the timer for 8 hours.
The result was a soft leather like round that I could have rolled up and stored but I decided to continue to dry for another 4 hours until these rounds became crispy. After they cooled I simply broke them up into a blender/food processor and pulsed a few times to reduce to a powder. Now I have a very flavorful powdered Dehydrated Bouillon that I can store in my cupboard. When I need a nice sauce or gravy I simply add a little water to reconstitute…Delicious!
You can use this method for any leftover gravy, broth, or sauce as long as it doesn’t contain much oil as that does not dehydrate and could cause spoilage. The liquid does not need to be thick but it helps to keep it from running off your trays. This may take a little experimenting but hey, that’s half the fun!