Reconstitution - Cuizen CFD-2006 Owner's Manual And Operating Instructions

Reconstitution

Dehydration is the process of removing moisture from food. Reconstitution is the
replacement of that moisture to bring the food back to its natural state. Although some dried
foods such as fruit are excellent in their dehydrated state, you will often want to reconstitute
other dried foods before eating them. Here are some tips on reconstitution:
Just Add Water
For chopped or shredded vegetables, and for fruits to be used in cookies, no reconstitution
is usually needed. If the pieces are quite crisp and dry you can try sprinkling with 1 Tbs. water
per cup of dried food.
For vegetables and fruits to be used in soufflés, pies, quick breads, doughs or batter, use 2
parts water to 3 parts (by volume) dried food.
For vegetables and fruits which will be cooked in the liquid such as vegetable side dishes,
fruit toppings, and compotes, use 1 to 11/2 parts water to 1 part dried food. Extra liquid may be
required for proper cooking.
Time for Reconstitution
• Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is sufficient.
• Larger vegetable or fruit slices, and meat cubes can be reconstituted overnight in water,
left in the refrigerator. Alternately, you can also chose to place in boiling water, remove
from stove, and let stand 2 to 3 hours.
• Whole pieces of fruit take longest to reconstitute, and are best left to soak overnight.
Other Reconstitution Hints
• If you drain reconstituted foods, save the liquid. This liquid has great nutritional value.
Freeze this liquid for later use in soups, leathers, pies or compotes.
• There is no need to reconstitute ahead of time when making soups. Dried vegetables can
be added directly to the soup about one hour before serving.
• Do not add spices, salt, bouillon cubes or tomato products until vegetables are
reconstituted and cooked. These items considerably hinder rehydration.
• Some foods take longer to reconstitute than others. Carrots and beans require more time
than green peas or potatoes. A rule of thumb: those that take the longest to dehydrate
will take the longest to reconstitute.
• Try not to use more liquid than necessary for reconstitution because nutrients will be
drained away with the excess water. Place dehydrated food in a container and use just
enough water to cover the food. Add more water later as needed to replace what the food
absorbs.
16