DEHYDRATED AND FREEZE-DRIED FOODS
|
DEHYDRATED |
FREEZE-DRIED |
| Water is
slowly removed |
Food is
frozen and water quickly removed |
| Requires a
relatively small amount of shelf space |
Requires
more shelf space since the volume is not significantly reduced |
| Heavier
because it is dense |
Lightweight |
| Takes
longer to absorb water |
Can absorb
water in about 10 minutes |
| Rehydrated
doesn't always resemble fresh |
Rehydrated
often resembles fresh |
|
Many foods can be eaten in the
dehydrated state |
Many foods can be eaten in the
freeze dried state |
|
Usually individual foods |
Individual foods and also meals |
|
Variety somewhat limited |
Wider variety available |
| More
easily replaced |
Not as readily available |
|
Can be produced at
home |
Cannot be produced at home |
|
More affordable |
More expensive |
Dehydrated and freeze-dried foods should
be rotated every 3 to 7 years for best results but some can have a shelf life of
25 years. Others have a short 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
Mix powdered eggs according to package instructions. Some will require 2 Tbsp.
per egg and others will only require 1 Tbsp. per egg
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.
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