Saturday, January 24, 2015

Ahmad's Dehydration Asginment

Ahmad El-Arab

Spaghetti with Meat Sauce


Jan. 22, 15

Rating ***


½ lb of Ground beef

½ cup of spaghetti sauce

½ of teaspoon of salt

½ of teaspoon of black pepper

2 garlic cloves crunched

2 tablespoon olive oil

Spaghetti sticks


Add 2 tablespoons olive oil to the cooking pot. When oil is hot add the ground beef and cook it

until it is brown in colour. Add the salt and black pepper, then add the sauce and the crunched


Boil water in another pot with a tablespoon of olive oil and dash of salt. Boil for 8 minutes and

then drain all the water. Add to the meat sauce and mix.

Spread on an oven tray and place it in the oven and set the temperature for 120° Celsius, and

leave it for 12 hours.

After 12 hours have passed, place the meal in a container. When ready for use, simply boil

approximately 2 cups of water, and mix it with the spaghetti. Continue mixing until the texture of

the pasta is soft enough for your liking.

Hints and Changes:

When testing out the pasta at home after it had been dehydrated, I realized that if I were to ever

do this again, there would be one major issue that I would change. First was that it wasn’t

necessary to dehydrate the actual spaghetti itself. As dehydrating the pasta would leave it in the

same state as when it was initially bought. This left meant that extra time was wasted cooking the

spaghetti. Although it did seem faster to rehydrate then it took to initially cook the spaghetti, it

would be all around faster to simply leave the pasta uncooked and simply boil it on the trip.

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