Using Dehydrated Foods
Dehydrated foods are lightweight, long-lasting and require no refrigeration, but if it came down to it, would you know how to use them? Below are some basic instructions and tips to help you on your way. Be sure to note, there is a difference between freeze-dried and dehydrated items!
Vegetables: When you are making soups and stews or other long-cooked or brothy items, using dried vegetables can be as easy as tossing in a handful or two along with the broth. Freeze-dried and dehydrated vegetables generally reconstitute at 2-3 times their dry volume. If you are using vegetables in a casserole or another “plate and fork” recipe, reconstitute freeze-dried foods with 3 parts water and one part vegetables and allow 20 minutes to rehydrate before combining with other foods. For dehydrated foods, simmer 3-5 minutes, let sit in boiling hot water 5-15 minutes or let sit in cold water for 1-2 hours. Always drain off excess liquid before using.
Fruits: If you have any left to use in cooking (you have excellent self-control and possibly no children at home 😉 ) use the same instructions as for vegetables, unless you are rehydrating apples which require only about half the times listed.
Eggs: Mix 2 Tablespoons of powdered egg with 3 Tablespoons of water for the equivalent of one large egg. If you are using eggs in a baked goods recipe, simply add the powdered egg to the dry ingredients and the water to the wet ingredients. There is no need to pre-mix.
Instant Dry Milk: Mix 3 Tablespoons powdered milk into 1 cup water to make one cup of milk.
Freeze-Dried Meats: To reconstitute diced chicken, ham, beef or turkey, mix ½ cup of meat with 1 cup boiling water, cover, wait 5-7 minutes, then pour off excess liquid. For ground beef, mix ½ cup meat with ½ cup boiling water and follow above instructions. Yield is about ¾ cup.
These are general guidelines and may vary somewhat product to product.
For more information and some handy charts see: