REHYDRATING AND COOKING DRIED FOODS

In general, most dried / dehydrated / freeze-dried foods can be successfully rehydrated, by allowing them to soak up the original amount of moisture lost, and then cooking them as you normally would. Many foods can be simply rehydrated and eaten without being cooked. The majority of dried foods are delicious just as they are; it is really a matter of individual taste.

How to Rehydrate

All foods to be used in cooking (except for leafy greens, herbs, and foods in powdered form) should be rehydrated first to avoid a tough or rubbery texture.

NOTE: Dried foods rehydrate to approximately 90% of their original size.

Use one of the following two methods for rehydrating foods, whether they will then be cooked or not. The slow method should be used if time allows as it results in a better texture.


Slow Method

Place dried food in a bowl and barely cover with cold water. Soak for 2-6 hours until the required texture is attained.. (Refrigerate if soaking for more than 2 hours).


Quick Method

Place dried food in a sauce pan and barely cover with cold water. Bring to a boil, and then simmer until the food is nearly restored to its original texture.


Note: Foods soaked for too long or in too much water become soggy and waterlogged. It is better to start with too little water and add more later as it becomes necessary during the rehydration process.

Experiment by using dried foods in a variety of ways to decide what your own preferences are. The following are some suggestions for cooking with dried foods in the form of powder, leather, slices or strips.

Powdered Foods

Vegetables: broth, sauces, baby food
Fruits: drinks, puddings, dessert flavoring, baby food
Herbs: any recipe where fresh herbs are used


Leather

Vegetables: soup, sauces, stews
Fruits: drinks, pies


Slices or Strips

All foods dried in this form can be rehydrated and then used in cooking as if they were fresh.