Converting recipes from fresh to dehydrated ingredients
I hope some might find this (partial) conversion chart for converting recipe ingredients from fresh to dehydrated foods helpful. As I try new foods in the dehydrator, I weigh the prepared raw ingredients before and after drying. I find that I can convert most ordinary recipes by weighing the measured amount of fresh ingredients , substituting the appropriate amount of dried, and adding an appropriate amount of liquid to rehydrate the dried.
Before I started compiling the list, I accumulated a whole lot of dried foods without any real idea what to use them for.
I really enjoy making “kits” with dried ingredients, that I can mostly just toss in a pot without scrounging around for all the ingredients. Just made a pot of chicken soup from a “kit”, using canned chicken and broth.
If anyone knows of a more definitive list, I’d love to know about it. I didn’t find a lot of luck searching the internet.