RECONSTITUTING FOODS
Not all dehydrated foods need to be reconstituted. Some fruits are preferable in their
dried form. Most vegetables taste better when reconstituted.
To reconstitute
vegetables for cooking, merely wash product in clean water, then place
in an amount of cold, unsalted water and cover. Soak 2 to 8 hours. If possible cook in
same water used for soaking. Add more water if necessary. Bring to a boil then reduce
heat to simmer until just done. Add salt as desired at end of cooking time. Salt slows
down the reconstitution process. As with fresh products, over cooking will diminish
flavor and texture. To reconstitute vegetables like carrots, soak in ice water or soak in
water in the refrigerator.
Dried foods can be reconstituted by soaking, coking, or a combination of both, and will
resemble their fresh counterparts after reconstitution. Remember dried foods are unique
and should not be expected to resemble a fresh product in every respect.
Drying does not render the food free of bacteria, yeasts, and mold. Spoilage could occur
if soaking is prolonged at room temperature. Refrigerate if soaking for longer than 1 to 2
hours.
To conserve nutritive value, use the water remaining after soaking and cooking as part of
the liquid needed in recipes.
One cup of dried vegetables reconstitutes to about 2 cups.
To replace the moisture
removed from most vegetables, barely cover them with cold water and soak 20 minutes
to 2 hours. Cover greens with boiling water. To cook just bring vegetables to a boil and
simmer until done.
A cup of dried fruit reconstitutes to about 1-½ cups.
Add water just to cover the fruit;
add more later if needed. One to eight hours is required to reconstitute most fruits,
depending on fruit type, size of pieces, and water temperature. Hot water takes less time.
Over-soaking will produce a loss of flavor. To cook reconstituted fruit cover and simmer
in the same water they were soaked in.
Tips for optimum maintenance of nutritional value
•
Blanch for the correct length of time
•
Pack dried foods properly and sorts in a cool, dry, dark place
•
Check dried foods periodically to see that moisture has not been reabsorbed
•
Eat dried foods as soon as possible
•
Using liquid remaining after reconstitution in recipes
