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Dehydrated Vegetables Cooking Tips
Dehydrated foods are great for apartment dwellers and also people with less storage space. In the past years, these dehydrated foods still retained about 30 percent moisture but with the new technology, it is reduced to as low as 2 - 3 percent making it possible to store for several years. |
Dehydrated Vegetables Cooking Tips:
- Dried onions can be added to stews and soups
- You can also add dried red pepper in soups if you do not have whole green pepper
- You can store the soup vegetables in Ziploc bags and prepare a quick soup during lunchtime as the cutting would have been already completed
- Diced carrots and potatoes, broccoli, cabbage, beans, peas, lentils, pasta, celery, diced tomatoes and various seasoning can be stored easily for years and while making any dish, they can be rehydrated by warming in low flame for about ten minutes
- You can also store dehydrated fruits like prunes, raisins, apricots, dates and cranberries.
As far as flavor is concerned, some of the dehydrated vegetables may not taste as good as the fresh ones, rather they taste ‘different’ from the fresh or canned vegetables. You can add flavor by adding some butter, pepper and salt to taste. After you have opened a pack of dehydrated food, it is advisable not to store them in a very humid environment and shift them to Tupperware containers.
Generally, the dehydrated vegetables have reduced weight and volume. Some of the dehydrated food take more time to prepare due to the cooking time required to rehydrate (e.g. dehydrated sweet corn) whereas others are quicker in the dehydrated form (e.g. dehydrated hash brown).
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