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14
RE-HYDRATION
Dehydration is the process of removing moisture. It is not a permanent
process, however. Any dehydrated food may be rehydrated back to its natural
state. Although some dried foods, such as fruit, are excellent in their
dehydrated state, you may want to rehydrate some of your dried foods before
eating them. For specific rehydration tips, see the dehydration guide beginning
on
page 15
.
Just Add Water
For chopped or shredded vegetables, and for fruits to be used in cookies, no
rehydration is usually needed. If pieces are too crisp and dry, you may try
sprinkling 1 tbs. of water per 1/2 cup of dried food.
For vegetables and fruits to be used in souffles, pies, quick breads, doughs, or
batters use 2 parts water to 3 parts (by volume) dried food.
For vegetables and fruits which will be cooked in a liquid, such as vegetable
side dishes, fruit toppings, or compotes, use 1 to 1-1/2 parts water for every
1 part dried food. Extra liquid may be required for proper cooking.
Re-Hydration Time
• Chopped and shredded foods re-hydrate quickly. Generally, only 15 to 30 minutes is
sufficient soaking time.
• Larger vegetable or fruit slices and meat cubes can be re-hydrated overnight in
water left in the refrigerator. If time does not allow for that, they may be placed in
boiling water for 2 to 3 hours.
Re-Hydration Hints
• If you drain rehydrated foods, save the liquid. The remaining liquid has great
nutritional value. You may freeze it for later use in soups, leathers, pies, or compotes.
• There is no need to rehydrate ahead of time when making soups. Dried vegetables
can be added directly to the soup about one hour before serving.
• Do not add spices, salt, bouillon cubes, or tomato products until foods are completely
rehydrated. These items may considerably hinder rehydration.
• Some foods take longer to rehydrate than others. Carrots and beans require more
time than green peas or potatoes. Basically, foods that take longer to dehydrate will
also take longer to rehydrate.
• Try not to use more liquid than necessary for rehydration. Nutrients may be drained
away with the excess water. Place dehydrated food in a container and use just
enough water to cover the food. Add more water later as needed to replace what the
food has absorbed.
Steaming
A fast and effective way of rehydrating is to use steaming, specifically an
electric steamer. The
NutriWare
™
Stainless Steel Rice Cooker
is ideal for this.
With its 100% stainless steel cooking bowl, your food will only come into
contact with safe, non-toxic materials. Cover food with water and set the
steamer to cook. The hot water and circulating steam will have food back to
its original state in no time.
RREEHHYYDDRRA
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Pears
PREPARATION:
Peel, core and cut into
¼
-inch slices.
PRETREATMENT:
Ascorbic acid. Soak in solution for 2 to 3 minutes; drain.
DEHYDRATE:
Dry at 100
º
for approximately 10 hours, until pliable.
REHYDRATE:
Soak in cold water for 20 minutes; drain.
LEATHER:
Excellent for leather. Add 1 tsp. ascorbic acid for every 3 pears.
Pear leather will have a brown color, but the flavor is excellent.
NOTE
•
Dried pears are great for snacks, or in baked products, cereal, trail mix
and chutney.
Peas
PREPARATION:
Shell.
PRETREATMENT:
Steam-blanch for 3 minutes; drain.
DEHYDRATE:
Dry at 100
º
for approximately 12 hours, until shriveled and brittle.
REHYDRATE:
Soak in hot water for 30 minutes; drain.
NOTE
•
Peas are good mixed into hot savory dishes like stews, soups and
casseroles.
