I recently wrote a post about why I love dehydrated fruits and veggies and someone asked how we do it, what do they taste like, etc. So I thought I would start a little series on the subject. I am by no means an expert or that experienced. But it’s pretty simple, so I will pretend to be an authority on the subject. First up, how do you rehydrate those dried vegetables?
Here’s what I have done and made so far. I haven’t actually rehydrated anything in boiling water alone. I try to incorporate it into my brecipes. I do this for two reasons, it’s faster and I think the flavor is more intense if rehydrated in my yummy soup rather than boring ol’ water.
Zucchini, sliced thin – at least 20 minutes in a simmering soup, longer than a couple hours and they break down
Tomatoes, Romas sliced in half – at least 20 minutes in a simmering soup, longer is better but no maximum time. I usually snap these into 2 or 3 pieces before putting in soup. In homemade spaghetti sauce, tossed in whole and simmered in sauce 30 minutes. I still need to explore making a sauce from only dried tomatoes.
Bell peppers, sliced into thin ribs – simmered in soup for 30 minutes, plus they were crisp enough to cut into bite sized pieces
Hot peppers, thinly sliced into rounds – simmered in tikka masala sauce or soup for 30 minutes. Usually canned peppers mellow over time but these guys packed a serious heat punch, good to know.
Apples, sliced thinly with the skin on (cause I was too lazy to peel) – a hard boil for about 20 minutes in a Morrocan sauce that I was reducing. Worked great. Not tough, almost exactly like a freshly cooked apple.
Check out my other post top 10 reasons why I love dehyrated fruits and veggies and hopefully more to follow in this series.