6
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 sim-
mer 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, cooking, or a combina-
tion of both, and will resemble their fresh counterparts after reconsti-
tution. Remember dried foods are unique and should not be expect-
ed 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 1/2 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-soak-
ing 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 store 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
