How To Make Vegetable Flakes & Powders Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
Use your blender to chop dried vegetables into flakes or a fine powder and
you will never again have to buy commercially prepared soup bases or
seasonings for salads and other dishes.
HOW TO PREPARE THEM
The storage life and nutritional value of powdered or flaked vegetables is
much less than that of sliced or whole dried vegetables, so do not chop or
powder more dried vegetables than you will use within 1 month. Vegetables
may be flaked or powdered separately or several vegetables may be blended
together to make mixed flakes or powder.
Dried vegetables should be very dry and crisp before chopping. Be sure the
blender is completely dry. If any moisture is present, the vegetables will
clump instead of becoming powder or flakes.
Process about 1/2 to 1 cup of dried vegetable pieces at one time. Larger
amounts will not powder or flake evenly. A blender mini-jar, which is
available for some blenders, is convenient but not necessary. A standard
1/2 pint or 1 pint canning jar fits the cutting assembly of some blenders.
Put the dried vegetable pieces in the blender. Set the blender speed on
chop for several seconds. Turn it off, scrape down the sides with a rubber
spatula and chop again for several more seconds. Repeat until the
vegetables are flaked or powdered.
Fresh vegetables may be pureed before drying, then dried as vegetables
leather. (See other textfile on vegetable leathers.) Vegetable leather can
be powdered or flaked in the blender for use in soups, sauces or baby food.
The nutrient and flavor loss is higher than with pieces of dried vegetables
because of additional exposure to air during drying.
HOW TO STORE THEM
Store vegetable flakes and powders in airtight containers with as little
air as possible. Select the size container which best corresponds to the
amount of flakes or powder. Empty spice jars and baby food jars are a good
size. Store them in a cool dry place and use them within 1 month.
Flakes and powders made from unblanched vegetables will not keep as long as
those made from blanched vegetables. They may also develop an unpleasant
flavor during storage.
HOW TO USE FLAKES AND POWDERS
CREAMED SOUPS AND SAUCES -- Flavor a creamed soup or sauce base with
reconstituted vegetable powder. Combine 1 Tbsp vegetable powder and 1/4 cup
boiling water for each cup of soup or sauce. Let the mixture stand for 10
to 15 minutes before adding to the soup or sauce base.
SALAD SPRINKLES -- Coarsely chopped vegetable flakes such as carrots,
cucumbers, zucchini, onions, celery or tomatoes add flavor and texture to
salads. They dont need to be reconstituted because they will absorb
moisture from the salad and dressing.
SEASONINGS -- Both vegetables and herbs can be powdered and flaked and used
alone or combined with other seasonings. Because home dried vegetable
seasonings and herbs have no anti-caking additives, make small quantities
and store them in airtight containers. Make seasoning salts by mixing
vegetable and herb powders with table salt. The addition of salt decreases
the tendency of the powder to cake.
BABY FOOD -- See textfile on "How To Make Your Own Baby Food"
RECIPES -- Substitute reconstituted vegetable powders and flakes for finely
chopped fresh vegetables in recipes. If you dont reconstitute the powders
or flakes before adding to the recipe ingredients, add a small amount of
liquid to the recipe. Allow 1/4 cup liquid for each tablespoon of powder
and each 1 1/2 tablespoons of flakes.
Tomatoes powder well but are extremely concentrated. One tablespoon of
tomato powder is equivalent to 1 medium fresh tomato.
EQUIVALENT MEASUREMENTS FOR MOST VEGETABLES
1 Tbsp vegetable powder 4
OR Tbsp 1 1/2 Tbsp vegetable flakes
= chopped
OR fresh 2 Tbsp dried pieces
vegetables ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
you will never again have to buy commercially prepared soup bases or
seasonings for salads and other dishes.
HOW TO PREPARE THEM
The storage life and nutritional value of powdered or flaked vegetables is
much less than that of sliced or whole dried vegetables, so do not chop or
powder more dried vegetables than you will use within 1 month. Vegetables
may be flaked or powdered separately or several vegetables may be blended
together to make mixed flakes or powder.
Dried vegetables should be very dry and crisp before chopping. Be sure the
blender is completely dry. If any moisture is present, the vegetables will
clump instead of becoming powder or flakes.
Process about 1/2 to 1 cup of dried vegetable pieces at one time. Larger
amounts will not powder or flake evenly. A blender mini-jar, which is
available for some blenders, is convenient but not necessary. A standard
1/2 pint or 1 pint canning jar fits the cutting assembly of some blenders.
Put the dried vegetable pieces in the blender. Set the blender speed on
chop for several seconds. Turn it off, scrape down the sides with a rubber
spatula and chop again for several more seconds. Repeat until the
vegetables are flaked or powdered.
Fresh vegetables may be pureed before drying, then dried as vegetables
leather. (See other textfile on vegetable leathers.) Vegetable leather can
be powdered or flaked in the blender for use in soups, sauces or baby food.
The nutrient and flavor loss is higher than with pieces of dried vegetables
because of additional exposure to air during drying.
HOW TO STORE THEM
Store vegetable flakes and powders in airtight containers with as little
air as possible. Select the size container which best corresponds to the
amount of flakes or powder. Empty spice jars and baby food jars are a good
size. Store them in a cool dry place and use them within 1 month.
Flakes and powders made from unblanched vegetables will not keep as long as
those made from blanched vegetables. They may also develop an unpleasant
flavor during storage.
HOW TO USE FLAKES AND POWDERS
CREAMED SOUPS AND SAUCES -- Flavor a creamed soup or sauce base with
reconstituted vegetable powder. Combine 1 Tbsp vegetable powder and 1/4 cup
boiling water for each cup of soup or sauce. Let the mixture stand for 10
to 15 minutes before adding to the soup or sauce base.
SALAD SPRINKLES -- Coarsely chopped vegetable flakes such as carrots,
cucumbers, zucchini, onions, celery or tomatoes add flavor and texture to
salads. They dont need to be reconstituted because they will absorb
moisture from the salad and dressing.
SEASONINGS -- Both vegetables and herbs can be powdered and flaked and used
alone or combined with other seasonings. Because home dried vegetable
seasonings and herbs have no anti-caking additives, make small quantities
and store them in airtight containers. Make seasoning salts by mixing
vegetable and herb powders with table salt. The addition of salt decreases
the tendency of the powder to cake.
BABY FOOD -- See textfile on "How To Make Your Own Baby Food"
RECIPES -- Substitute reconstituted vegetable powders and flakes for finely
chopped fresh vegetables in recipes. If you dont reconstitute the powders
or flakes before adding to the recipe ingredients, add a small amount of
liquid to the recipe. Allow 1/4 cup liquid for each tablespoon of powder
and each 1 1/2 tablespoons of flakes.
Tomatoes powder well but are extremely concentrated. One tablespoon of
tomato powder is equivalent to 1 medium fresh tomato.
EQUIVALENT MEASUREMENTS FOR MOST VEGETABLES
1 Tbsp vegetable powder 4
OR Tbsp 1 1/2 Tbsp vegetable flakes
= chopped
OR fresh 2 Tbsp dried pieces
vegetables ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp