February 10, 2012 at 9:38 pm #256588
I have got the hang of dehydrating raw foods, but now I’m thinking of how I can make foods meet my needs. I was wondering if I could steam carrot or broccoli for example, THEN dehydrate it effectivly, and rehydrate it. See I like smoothies for breakfast, and like to add veggies, but sometimes I prefer cooked veggies because of our lower quality blender which leaves fibers throughout. I don’t have the time to cook them in the morning, but the night before I could easily put some fruit and veggies in some water in the fridge and leave them to rehydrate overnight before blending the next morning.
If this theory works, could it continue on to other things, for example, cooking pasta then dehydrating it, along with cooked vegetables, to make an instant cup-a-soup from scratch? Obviously raw pasta won’t cook in a cup of hot water, but if it’s already cooked it just needs rehydrating right?
I know I lose some nutrients by cooking, but if I plan to cook it anyway I’ll lose very little. It would also help with certain veggies. Because I tend to cook things for a short time, I often find my carrots aren’t done when I serve it.
I’m having trouble finding any real infomation online about this, so thanks for any info you have!
And finally, does anyone know about homemade instant mashed potato. Do I cook the potatoes then dehydrate? How do I know how much water to add without flooding it?
Thanks!February 11, 2012 at 3:28 pm #519942
I have tried dehydrating cooked rice and reconstituted with boiling water. Worked, but frankly more trouble than just cooking rice and not a lot quicker.
I have also dehydrated tomatoes and onions, uncooked, until very dry and then powdered the result with a mortar and pestle to produce an instant soup powder. I quite liked that one.
I’ve made a dried cooked tomato puree into a kind of fruit leather to drop into soups as well. Not much better than simply freezing, and harder to dissolve in the soup.
I can’t see any reason not to cook veggies before drying, but the powdering method would probably overcome your fibrous residues problem – especially if you chop the stuff finely pre-dehydration.
When it comes to instant mash I’d just experiment – but be aware that different varieties of potatoes and possibly different times of the year could affect the result, not to mention the exact level of drying. So a successful experiment may not produce a standard to use every time.
You have to par-cook grapes to make sultanas etc anyway, for instance, so I’d just experiment with small quantities to see if you like the results.
Good luck! Have fun and let us know about the successes (and the failures, so we can avoid them :cheer: )June 13, 2012 at 5:11 pm #519943
Last week a shop down this way was selling brown onions for 39c a kilo so I bought 10 kilos and dried them They now sit in a jam jar, and yesterday I did a whole cauli it takes up 1/3 a jam jar. I will make some powdered soup with them.
I did blanch the cauli first as my book said it would hekp it dry faster. I was pulling out dry cauli with in 4 hours of starting.
I have dried tomaotes, pumpkins which I made into flour. Dried bananas and apples and slices of oranges and lemons, and some mushroomsNovember 23, 2012 at 12:24 pm #519944
Ive added a dehydrator to my christmas wish list.
I figure I’ll dehydrate my surplus zuchinnis and other stuff.
plus I want to make some leathers for workNovember 24, 2012 at 11:19 pm #519945
Interesting reading this thread.
Don’t know where you are Fruit Loopz, but while in Brisbane a week or so ago I bought a dehydrator at Homeart for $40.00!!!!! reduced from $99.00. Not a ‘brand’ but I don’t really care. :tup:
I am using it for the first time tonight….drying some thickly sliced tomatoes with the intention of making semi-dried tomatoes in flavoured oil.
Any tips on this?
Cheers, Smurfy.February 1, 2013 at 11:00 am #519946
I got a dehydrator, and have so far done, mushrooms, zuchinni, and corn?
Anyone dehydrated pumpkin? Is it worth doing?
Is there any vegie, that you wouldnt recommend dehydrating?February 1, 2013 at 12:31 pm #519947
My mushrooms dehydrate naturally in the back of the fridge when I forget them. :laugh:February 1, 2013 at 9:00 pm #519948
Apparently you can slice sweet potato thinly and dry it to make chips. I haven’t tried it yet, but picked some up for a good price last week, so will be giving it a go.February 5, 2013 at 8:49 pm #519949
anyone dehydrated carrots and the reused them for cooking?
is it worth doing?February 7, 2013 at 12:28 pm #519950
I’ve dehydrated all kinds of vegetables including carrots, broccoli, cauliflower, potatoes, sweet potatoes, onions, garlic, chillies, capsicum, zucchini, mushrooms, etc. etc. plus lots of fruit. The jars look very colourful in the cupboard.
My book says to at least blanch most of the vegetables, and that works well for me. I think it’s definitely worth doing all of them, and it’s just great when I make a soup or casserole because I can toss in a bit of this, a bit of that and have a good mix of vegetables. I also blend a mix of vegetables to make a powdered vegetable soup mix.
There is an excellent 10-part video series on dehydrating food on YouTube, and it’s well worth watching the lot.
Here’s the first part, which deals with carrots at around the 7 minute mark:
[video width=425 height=344 type=youtube]QxVpIHre2ao[/video]
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