How To Use Dried Vegetables Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
REHYDRATION OR RECONSTITUTION
Home-dried vegetables rehydrate slower than fruits because they have lost
more water.
Dried vegetables are usually more tender if they have been soaked long
enough to reabsorb most of their lost water. If they are placed directly
into a boiling soup or stew and are cooked without given time to plump,
they will be tough.
Use only as much water as necessary to cover the vegetables. Boiling water
shortens rehydration time, but cold water may be used. Rehydration water
contains some dissolved nutrients, so use it in soups, stews or sauces.
Rehydrating may take 15 minutes to 2 hours, depending on the vegetable,
thickness of pieces and temperature of water used. Do not let vegetables
stand in water more than 2 hours without refrigerating them. Holding them
at room temperature gives bacteria a chance to grow -- just as it would in
fresh or thawed frozen vegetables.
COOKING
After rehydration, vegetables are ready to be cooked. Simmered vegetables
are more tender than those cooked over high heat. In a fully rehydrated
vegetable, the cooking time is about the same or slightly longer than it
would be for the same frozen vegetable. If the vegetable is used in a baked
food such as Scrumptious Carrot Cake (see other recipe), it may be
reconstituted, drained and used in the recipe without further cooking.
Because most dried vegetables do not have the same eye appeal or color as
fresh or frozen, it helps to dress them up a bit. You can combine them with
fresh or frozen vegetables, use them in soups, stews, casseroles, serve
them in a sauce or give them extra flavor and color with seasonings. Add
salt or seasonings after rather than before or at the beginning of cooking.
** 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
Home-dried vegetables rehydrate slower than fruits because they have lost
more water.
Dried vegetables are usually more tender if they have been soaked long
enough to reabsorb most of their lost water. If they are placed directly
into a boiling soup or stew and are cooked without given time to plump,
they will be tough.
Use only as much water as necessary to cover the vegetables. Boiling water
shortens rehydration time, but cold water may be used. Rehydration water
contains some dissolved nutrients, so use it in soups, stews or sauces.
Rehydrating may take 15 minutes to 2 hours, depending on the vegetable,
thickness of pieces and temperature of water used. Do not let vegetables
stand in water more than 2 hours without refrigerating them. Holding them
at room temperature gives bacteria a chance to grow -- just as it would in
fresh or thawed frozen vegetables.
COOKING
After rehydration, vegetables are ready to be cooked. Simmered vegetables
are more tender than those cooked over high heat. In a fully rehydrated
vegetable, the cooking time is about the same or slightly longer than it
would be for the same frozen vegetable. If the vegetable is used in a baked
food such as Scrumptious Carrot Cake (see other recipe), it may be
reconstituted, drained and used in the recipe without further cooking.
Because most dried vegetables do not have the same eye appeal or color as
fresh or frozen, it helps to dress them up a bit. You can combine them with
fresh or frozen vegetables, use them in soups, stews, casseroles, serve
them in a sauce or give them extra flavor and color with seasonings. Add
salt or seasonings after rather than before or at the beginning of cooking.
** 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