Owner Manual

18
Just Add Water
For chopped or shredded vegetables, and for fruits to be used in cookies, no
reconstitution is usually needed. If the pieces are quite crisp and dry you can try
sprinkling with 1tablespoon of water per cup of dried food.
For vegetables and fruits to be used in soufflés, pies, quick breads, dough or batter,
use 2 parts water to 3 parts (by volume) dried food.
For vegetables and fruits which will be cooked in liquids such as vegetable side
dishes, fruit toppings, and compotes, use 1 to 1 ½ parts water to 1 part dried food.
Extra liquid may be required for proper cooking.
Time for Reconstitution
Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is
sufficient. Larger vegetable or fruit slices, and meat cubes can be reconstituted
overnight in water, while being left in the refrigerator. Alternately, you can also chose
to place them in boiling water, remove it from the stove, and let stand 2 to 3 hours.
Whole pieces of fruit take longest to reconstitute, and are best left to soak overnight.
Other Reconstitution Hints
If you drain reconstituted foods, save the liquid. This liquid has great nutritional
value. Freeze this liquid for later use in soups, leathers, pies or compotes. There is no
need to reconstitute ahead of time when making soups. Dried vegetables can be added
directly to the soup about one hour before serving. Do not add spices, salt, bouillon
cubes or tomato products until the vegetables are reconstituted and cooked. These
items considerably hinder rehydration. Some foods take longer to reconstitute than
others. Carrots and beans require more time than green peas or potatoes. A rule of
thumb: those that take the longest to dehydrate will take the longest to reconstitute.
Try not to use more liquid than necessary for reconstitution because nutrients will be
drained away with the excess water. Place dehydrated food in a container and use just
enough water to cover the food. Add more water later as needed to replace what the
food absorbs.