DEHYDRATED AND FREEZE-DRIED FOODS
|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|
Usually more affordable
|Usually 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
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
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.