Yes, That's what works best for me most days. If I know I am going to get to an early camp, say with at least an hour before I want to eat, I'll wait until I camp. But I then I make most of my own food, and some of my dehydrated stuff - chicken, for instance - takes more time to reconstitute than some of the commercial stuff. Depends on the dish, hence the experiment. Since these little goodies require hot water and four minutes of nuking, I am guessing that they are on the tough side for reconstituting, more like regular pasta. But it also mlooks like they zip lock, so I am gUessing all one would need to to is figure out the soak time at home, and add the water and reseal anywhere along the trail, if what you are trying for is minimal time carrying the extra few ounces of water.
With my method, I never come close to boiling. On the JMT this summer, I topped up my 11 oz fuel bottle at MTR and had well over half of it left 12 days later, with plenty of hot water for cleaning up, morning coffee, cooking fish, etc along the way.
Most of my meals are based on Success brand rice, bulghur wheat, cous-cous, quick boil pasta, or beans that I cook and dry myself. TO each of these I add variety of combinations "main courses" with different sauces, such as chili, chicken, veggie mix, curry, pesto, tarragon butter sauce, tabouli base, dried fish, etc All of the starches and sauces reconstitute just fine in the hot soak method, so I usually just use the cold all day soak just for the protein piece of the meal, which I vacuum pack separately. My soaker container (which is a pint Rubber-maid wide mouth or a freezer bag) becomes an all purpose kitchen vessel, blender , and extra water container for stretches like Whitney summit day.
