Biochef Arizona Sol, User Manual

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Food Storage
Dried foods should be allowed to condition before being placed into a
storage container. Generally, let stand for approximately one week in a dry,
well ventilated and protected area. The conditioning time allows for further
drying and removes most of the remaining moisture.
Dried foods can be placed into clean, dry, insect resistant containers,
preferably glass jars. Heavy gauge plastic freezer bags can also be used.
Remember to eliminate as much air as possible before sealing the bag. When
used properly, vacuum sealers provide the ideal storage method. The less air
present, the less potential for the formation of mould.
Reconstitution
Dried foods do not need to be reconstituted for consumption. Many people
prefer to eat them in their dried state. If you want to reconstitute your food,
here are some basic guidelines:
• Soak food in unsalted water for 3-7 minutes and then prepare as usual.
If you are boiling them, use the same water they soaked in to preserve
nutrients. If you plan to soak foods for more than one hour, they should be
placed in the refrigerator to prevent bacterial growth.
• One cup of dried vegetables will reconstitute approximately two cups.
• One cup of dried fruit will reconstitute to about one and a half cups.
• Reconstitution times will vary depending on the thickness of the food and
the water temperature used.
• Warm water will speed up reconstitution but may result in some flavour
loss.
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