Tips For Reconstituting Dry Foods Recipe
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Ingredients:
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Directions:
* The lower the moisture content, the longer the reconstituting time.
Vegetables are dried to a very low moisture content, 5 percent or less, and
take much longer to rehydrate then dried fruits which are dried to about 20
percent.
* Vegetables which have been blanched for the correct amount of time
reconstitute more rapidly than underblanched vegetables. Over blanched
vegetables are mushy when reconstituted.
* The smaller the piece of dried fruit or vegetable, the shorter the
reconstituting time. Food that has been shredded, grated or powdered takes
the shortest time; whole pieces take the longest time.
* Dried fruits and vegetables will take longer to reconstitute in hard
water than in soft water.
* Boiling water shortens reconstituting time.
* Reserve liquid from reconstituting fruits and vegetables to use in the
recipe. If the recipe calls for milk, use evaporated or powdered milk with
the drained liquid as part of the required water.
* Add salt, sugar and seasonings AFTER the food has fully rehydrated.
* Most dried fruits and vegetables measure about half as much as when
they are fresh. Finely chopped or powdered, their dried volume is about 1/4
or their volume when fresh. ** 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
Vegetables are dried to a very low moisture content, 5 percent or less, and
take much longer to rehydrate then dried fruits which are dried to about 20
percent.
* Vegetables which have been blanched for the correct amount of time
reconstitute more rapidly than underblanched vegetables. Over blanched
vegetables are mushy when reconstituted.
* The smaller the piece of dried fruit or vegetable, the shorter the
reconstituting time. Food that has been shredded, grated or powdered takes
the shortest time; whole pieces take the longest time.
* Dried fruits and vegetables will take longer to reconstitute in hard
water than in soft water.
* Boiling water shortens reconstituting time.
* Reserve liquid from reconstituting fruits and vegetables to use in the
recipe. If the recipe calls for milk, use evaporated or powdered milk with
the drained liquid as part of the required water.
* Add salt, sugar and seasonings AFTER the food has fully rehydrated.
* Most dried fruits and vegetables measure about half as much as when
they are fresh. Finely chopped or powdered, their dried volume is about 1/4
or their volume when fresh. ** 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