DEHYDRATED AND FREEZE-DRIED FOODS
|
DEHYDRATED |
CANNED |
|
Require small amount of shelf space |
Require 3 to 4 times more shelf space |
|
More expensive |
More affordable |
|
Extra water must be stored |
Canning liquid can be used in other ways (soups, drinks,
sauces, gravies, etc.) |
|
More difficult to replace due to availability |
Easily replaced |
|
More to use up once the can is opened |
More usable portions |
Dehydrated and freeze-dried foods should be rotated every 3 to
5 years. Some have a shorter shelf-life and should be used regularly. These
include milk and milk products, eggs and egg products, margarine and butter.
One pound of BUTTERMILK POWDER = 5 quarts liquid
buttermilk
1 cup buttermilk = 1 cup water + 4 Tbsp. powder
To use BUTTERMILK POWDER in baking, add the powder to dry ingredients and
water with the liquid ingredients.
44 ounces MARGARINE POWDER or BUTTER POWDER =
5.5 pounds margarine or butter
Use DRIED EGGS only in foods requiring thorough
cooking.
One pound of DRIED EGGS = 32 to 36 eggs
2-1/2 Tbsp. DRIED EGG + 2-1/2 Tbsp. water = 1 egg OR 1 Tbsp. DRIED EGG +
2 Tbsp. water = 1 egg depending on the brand
To mix DRIED EGGS, place water in deep bowl. Sprinkle egg over surface
and blend until smooth with a fork or rotary beater OR in baking, dried eggs may
be mixed with dry ingredients and the water added with liquid ingredients.
EGG SUBSTITUTE -
FOR 1 EGG: Place 3 Tbsp. cold water in a small mixing bowl. Sprinkle 1 tsp.
unflavored gelatin on the water to soften; beat. Add 2 Tbsp. + 1 tsp. boiling
water and beat until dissolved. Place in the freezer to thicken, about 10
minutes. Take from freezer and beat until frothy with mixer. Add to batter in
place of an egg. Use in baking only.
FOR 2 EGGS: 2 tsp. gelatin, 1/3 cup cold water, 1/3 cup boiling water. Prepare
as for 1 egg.
FOR 3 EGGS: 1 Tbsp. gelatin, 1/2 cup cold water, 1/2 cup boiling water. Prepare
as for 1 egg.
CFD Publications
