Uses For Everyday Items
People You Should Know
Using Dehydrated Foods For Cooking
Dried foods can be used in soups, stews, baked goods, and casseroles. The crisp dried foods can be ground and added to crackers, cookies, breads or pancakes to add flavor. (You can replace up to 1/4 cup of flour with finely ground fruit or vegetable flour.)
In some foods it is necessary to rehydrate the dried foods before using them. Usually in casseroles, and possibly in breads and baked goods. To Rehydrate: Put the food in a saucepan; pour enough boiling water over the food to just cover the food. Cover pan and heat on low til most of food is softened.
Be careful not to over cook.
Rinse legumes and drain. Traditionally, legumes are soaked overnight and then cooked.
However, you can bring the water to a boil, drop legumes into pot slowly so boiling does not stop.; When legumes are in pot, lower heat, cover and simmer til they are soft. This method usually saves 1/2 to 1 hour cooking time.
Name Cooking time Name Cooking time Adzuki Beans 1 1/2 - 2 hours Kidney Beans 1 1/2 - 2 hours Anasazi Beans 1 1/2 - 2 hours Lentils 1 hour Appaloosa Beans 1 1/2 - 2 hours Lima Beans, Baby 1 1/2 - 2 hours Black Turtle Beans 1 1/2 - 2 hours Lima Beans, Large 1 hour Black-eyed Peas 1 1/2 - 2 hours Navy Beans 1 1/2 - 2 hours Cannellini Beans 1 1/2 - 2 hours Peas 1- 1 1/2 hours Cow Peas 1 1/2 - 2 hours Split Peas 45 min - 1 hour Cranberry Beans 1 1/2 - 2 hours Pink Flamingo Beans 1 1/2 - 2 hours Fava Beans 1 1/2 - 2 hours Pinto Beans 1 1/2 - 2 hours Flageolet Beans 1 1/2 - 2 hours Small Red Beans 1 1/2 - 2 hours Garbanzo Beans 3 - 4 hours Soy Beans 2 - 3 hours* Great Northern Beans 1 1/2 - 2 hours Swedish Brown Beans 1 1/2 - 2 hours
* Soybeans tend to foam up and overflow pot. Do not cover soybeans tightly and add 1-2 T vinegar or oil to water when cooking them.
Legumes in an unsealed pot need to be stirred occasionally and more water may need to be added to the pot part way through the cooking.
Do not add salt until nearly done, as it may retard softening process.
Dried Vegetable Amount Water Time Yield Green Beans 3/4 cup 2 cup 45 min 2 1/2 cups Cabbage 1cup 1 cup 40 min 1 1/2 cups Corn 1 cup 2 cups 50 min 2 3/4 cups Greens 3 cup 1 1/2 cup 15 min 1 1/2 cup Squash, Summer 1 cup 1 cup 40 min 1 cup Tomato 1 cup 1 cup 30 min 1 cup Vegetables, mixed 1/8 cup 1 cup 10 min 1 cup
When using dried foods in soups or stews or other recipes with plenty of liquid, the dried food can be added directly into the food. Additional liquid may need to be added during the cooking process.