Dehydrated vegetables are a great alternative to the fresh ones. Most people enjoy the taste of fresh vegetables but sometimes they are not available for any number of reasons.
Many vegetables only grow during specific times of the year and sometimes extreme weather conditions ruin entire crops so if you want to obtain them you can either use the canned variety or the dehydrated ones.
Canned foods have too many
preservatives and are void of many nutrients. They also get damaged way
faster than any dehydrated food. Canned goods can last just a couple of
years in the best case scenario while the dehydrated type can around 20
years without getting spoiled.
The dehydration process
process for preparing dehydrated vegetables is quite simple.
Dehydration is an old method used for preserving food. It basically
consists in removing the water from the food. This process can be used
in almost any kind of food including fruits, vegetables, meats, fish
and grains. Why is so important to remove the water in order to
preserve the food? Well bacteria and other microorganisms require water
in order to grow and multiply; without water is very hard for them to
There are several ways that you can use to dehydrate food:
In the old times there wasn’t much technology available so among the
few ways to achieve dehydration was sun drying and oven drying. Sun
drying is very troublesome as it requires 3 to 4 very sunny days in a
row to be effective. This technique is not very efficient as something
like 25 to 30% of the moisture will remain in the food.
There are certain things you need to keep in mind when dehydrating vegetables.
you must keep the temperature around 130 degrees Fahrenheit (54°C). If
temperature is too high you will cooking not drying and if is too low
microorganisms will start growing in the food.
To save time read some tips for leaving them already set up.
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