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39
EN
TIPS ON RECONSTITUTION
Dehydration is the process of removing moisture from food. Reconstitution is the
replacement of that moisture to bring the food back to its natural state. Although
some dried foods such as fruit are excellent in their dehydrated state, you will
often want to reconstitute other dried foods before eating them. Here are some
tips on reconstitution:
Just add Water
• For chopped or shredded vegetables, and for fruits to be used in cookies, no
reconstitution is usually needed. lf the pieces are quite crisp and dry you can
try sprinkling with 1 tablespoon of water per cup of dried food.
•
batter, use 2 parts water to 3 parts (by volume) dried food.
• For vegetables and fruits which will be cooked in liquid such as vegetable side
food. Extra liquid may be required for proper cooking.
Other Reconstitution Tips
• 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 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.
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