| Dehydrated | Freeze-Dried |
|---|---|
| Water is slowly removed | Food is flash frozen and water 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 |
| Can be produced at home | Can be produced at home but equipment is significantly more expensive |
| 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. Those that have a shorter shelf life that should be used regularly include whole 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 tablespoons powder
To use BUTTERMILK POWDER in baking, add the powder to dry ingredients and the water with 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 = about 36 large eggs
Mix powdered eggs according to package instructions. Some will require 2 tablespoons per egg and others will only require 1 tablespoon 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 tablespoons cold water in a small mixing bowl. Sprinkle 1 teaspoon unflavored gelatin on the water to soften; beat. Add 2 tablespoons + 1 teaspoon 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 teaspoons gelatin, 1/3 cup cold water, 1/3 cup boiling water. Prepare as for 1 egg.
FOR 3 EGGS: 1 tablespoon gelatin, 1/2 cup cold water, 1/2 cup boiling water. Prepare as for 1 egg.