How You Use Dehydrated Food - BIELMEIER BHG 601 Instrucciones De Uso

How You uSE DEHYDRatED FooD

F r u i t s can be used as a snack, but also as
ingredients for countless recipes .
If dried fruit is to be used to substitute for fresh
fruit in a recipe it must be re-hydrated by soak-
ing it in water to replace what was removed in
the dehydration process . Add the corresponding
amount of water (e . g . one cup of water to one cup
of fruit) and let it soak for about 4 hours . When in
doubt, use a bit less water and a bit less time to
prevent the items from becoming soggy .
You can also use cookbooks that provide recipes
based on different national or regional cuisines .
Here are a few ideas:

Fruit pies and other baked goods, fruit bread,
blueberry muffins, varied replacement for rai-
sins, etc .

Stewed fruit goes well with waffles and pan-
cakes, for sandwiches, deserts, applesauce,
etc .

Use as ingredients for some meat and game
recipes, chutneys, etc .

Use as ingredients for granola, pudding, yo-
ghurt, whipped cream, ice cream, fruit salad,
etc .

You can candy different kinds of fruit or glaze
them according to your fancy . Bananas are
highly suitable for milk drinks and as an addi-
tive to baby food . For such use, simply grind
the dried bananas into a powder .

Various fruits can be enhanced with honey or
nuts . You can easily mix fresh fruit and dry fruit
that has been dehydrated . Depending on the
recipe, you leave them whole or chop them,
but not finely .

One specialty is fruit leather from the Hima-
layas, which consists of various pureed fruits
with honey, nuts and spices added, rolled out,
cut into rectangular pieces, and then dried
to a chewable consistency . After it has been
rolled out, it can also be filled, rolled up and
cut into rolls .
V e g e t a b I e s are generally rehydrated by
soaking before use . Add about 1 cup of luke
warm water per cup of dried vegetables . Don't
add more water than is necessary for the particu-
lar dish . In addition, vegetables that have been
soaked should not be left standing for too long .

Dehydrated vegetables need to be cooked
about as long as frozen ones . Vegetables
that have been cut relatively fine need not
be soaked before being added to soup . Dried
herbs that are to be used in soups, sauces,
salad dressings, etc . can be cut to the desired
sizes in a food processor .

Dried vegetables that have been ground are
highly suitable for baby foods, cream soups,
sauces, etc . You should not grind more than
you expect to use in a month because grind-
ing reduces the viability of the food .

Dehydrated vegetables can also be effectively
combined with fresh ones . Herbs should only
be ground at the time of intended use . Please
be careful that all stems are removed .

Dehydrated mushrooms can be used just the
same as fresh ones . For soups and sauces, add
some that have been ground .

Paprika and chili-peppers can be cut or
ground in a food processor and then stored
in jars to be used as spices .
Here are a few ideas:

Vegetable soups, such as minestrone, rata-
touille, French cassoulet, Irish stew, vegetable
stew, mushroom stew, etc .

Artichokes wrapped in dough and fried

Your own herbal blends, herbal teas, herbal
oils, etc .

Celery salt, garlic salt: mix 1:1 ground, dried
celery (or garlic) with salt .

You will find many more uses in cookbooks .
There are practically unlimited applications for
these dried foods .
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