SEASON 2
by: Susan Gast / Author, Blogger at Beesville Books, Bored Boomers, and a Food Dehydrating Fanatic!
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00:04
Hello, and welcome to Easy Food Dehydrating, the show that
teaches you how to safely dehydrate and store fresh or frozen fruits and
vegetables along with cooked meats. Let's get going!
00:20
Welcome back to the Deep Dive, where today, we're diving deep into, those dried-up treasures you've got in your pantry.
Dried-up treasures. I love that. Yeah.
So, basically, we're talking about rehydrating dehydrated food.
Rehydrating one of my favorite topics.
Ours too.
And our guide today is, a website run by Susan Gast?
Susan Gast. That's right. She's been a food preservation pro since, like, 2010.
So Wow.
That's a long time.
Yeah. So she knows her stuff. And you know what? I gotta admit.
What's that?
I get kinda, like, mesmerized by the whole transformation.
Okay.
00:53
You know, Susan had these, like, before and after pictures of mixed veggies on her site. Wow. And it's like watching culinary magic. Like, you start with these shriveled little bits, add some water, and bam.
They just spring back to life.
They plump right back up, ready for a salad or a soup or you name it.
Yeah. And it's really fascinating how that rehydration process works.
Right. Bringing those dehydrated ingredients back to life.
Yeah.
And there are actually a few different approaches you can take to rehydrating.
Okay. So let's break down these rehydration methods.
01:20
Alright. So the most common method is, pretty simple. It's just soaking in water.
Soaking in water. Okay.
Yeah. You can use warm or hot water. It kinda depends on, you know, the ingredient and how quickly you need it to rehydrate.
That makes sense.
But here's a key point, that Susan really emphasizes on her website.
Oh, and what's that?
Use clean, potable water.
Okay. So, like, water you'd actually drink yourself.
Exactly.
Makes sense. You don't wanna introduce any, like, funky stuff into your food.
Right. Especially since it's gonna be absorbing all that water.
Like a sponge.
Like a sponge. Exactly.
So we got soaking.
Now beyond soaking, there's another method that works really well, especially for soups and stews.
02:01
Okay. What's that?
It's cooking the dehydrated ingredients directly in the broth.
Oh, interesting. Yeah.
Have you ever done that before?
I've done that with dried beans before.
Oh, yeah.
But I never really thought about using it for other veggies.
Yeah. It's a game-changer, especially for soups. Well, as the soup simmers, those dehydrated veggies are soaking up all that flavorful broth.
I see. So it's like multitasking.
It is. They're rehydrating and infusing with flavor at the same time.
So not only are you saving a step, but you're also, like, building a more complex flavor profile.
Precisely.
I like it.
And speaking of flavor, there's one more rehydration method that Susan mentions on her website.
Okay. I'm all ears.
But no matter which method you choose, there's a common thread that runs through all of Susan's advice.
Oh, and what's that?
Pay attention.
Pay attention. Okay.
02:49
Yeah. It's so easy to overcook rehydrated food.
Oh, I can imagine.
Especially, you know, when you're excited to get dinner on the table.
Yeah. You're just, like, rushing.
Rushing exactly.
Yeah. And Susan even she tells this story on our website about her first attempt at rehydrating whole baby carrots.
Oh.
And they ended up a bit spongy.
Oh, spongy carrots.
Spongy carrots. And it's a good reminder that even, you know, seasoned food preservation pros. Yeah. They have to learn through experience.
We all make mistakes.
We do. We do. And it highlights the importance of finding that sweet spot... Uh-huh. Between rehydration and, like, maintaining a good texture.
Absolutely. Right.
So we've got the water quality covered. We're keeping a close eye on the cooking process. Mhmm. What else should we be thinking about when we're rehydrating food?
03:33
Well, Susan has a great tip for maximizing the versatility of certain dehydrated ingredients.
Like what?
Specifically, garlic, onions, and celery.
Okay. The holy trinity.
The holy trinity. She suggests grinding them into powders.
Oh, that's brilliant.
It's like creating your own custom spice blends. Exactly.
With the added benefit of knowing exactly what's going into them.
Right. No mystery ingredients.
Love it.
03:58
And speaking of soups, remember how we talked about rehydrating veggies directly in the broth? Yeah. Well, Susan, she takes that concept a step further with certain ingredients, like shredded cabbage.
Okay. Shredded cabbage. And what does she do with it?
She suggests adding it directly to the soup. Directly? Without any presoaking.
So it's almost like using the dehydrated cabbage as a thickener?
In a way, yes.
As it simmers in the soup. Yeah.
It absorbs the liquid and plumps right up, adding both flavor and texture.
This is making me rethink my whole approach to soups.
Me too. I know.
I'm seeing all sorts of possibilities now.
And that's the beauty of it, isn't it? With a little knowledge and some experimentation... Yeah. You can really elevate your cooking with dehydrated ingredients.
04:40
You really can. Now I know a lot of people worry about nutrient loss when it comes to dehydrated food.
Yeah. It's a common concern.
Susan actually addresses this directly on her website.
Oh, good.
She shares this anecdote about a friend who asked about the nutritional value of rehydrated food.
Makes sense. People wanna make sure they're not sacrificing nutrition for convenience.
Right. Exactly. Yeah. So what's the verdict? Do those dried-up veggies still pack a nutritional punch after they're rehydrated?
The good news is, dehydrated foods retain much of their nutritional value.
Okay. Good.
Because the dehydration process mainly removes water.
Mhmm.
The vitamins, the minerals, the fiber, they're all still there.
That's good to know. However... There's always a however.
There is. There's a caveat, and it's one we've touched on already.
Oh, let me guess. Overcooking.
05:26
Overcooking. You got it.
That pesky overcooking, it seems to be the downfall of many a culinary creation.
It really is, and it's important to remember that overcooking can lead to nutrient loss. Right.
For any vegetable, whether it's fresh, frozen, or dehydrated.
So it all comes back to paying attention to the process. Mhmm. And finding that sweet spot for rehydration.
Exactly.
Alright. Speaking of bringing out the best, Susan shares a story about her experience rehydrating carrots.
Oh, the carrots again.
The carrots. Yes.
She mentioned those, initially spongy baby carrots. Right.
And how cooking them a bit longer actually improved the texture.
Oh, interesting.
So it seems like there's a bit of an art to finding the perfect rehydration time for different ingredients.
There is.
Now, I've got a question that's probably on a lot of listeners' minds.
What's that?
06:16
How do you figure out portion sizes when working with dehydrated food?
Oh, yeah. That's a good question.
Right. It can be tricky to gauge how much those, like, shrunken bits will expand once they soak up water.
You're telling me, I've been there.
So Susan addresses this on her website.
Does she have a solution?
She does. She responded to a reader's question about portioning dehydrated carrots.
Oh, perfect.
And her approach is delightfully simple and visual.
I like simple.
06:47
Me too. Mhmm. She recommends using a handfuls method. Handfuls? Handfuls. Yeah. So are we talking about, like, a handful of dried carrots magically turning into a mountain of veggies?
That would be pretty amazing.
It'd be pretty amazing, but not quite a mountain. But you're on the right track. She basically suggests picturing a couple of handfuls of dehydrated carrots and, like... Uh-huh. Doubling in size after rehydration.
Okay. So, like, visualize it.
Visualize it. Yeah.
That makes sense. Yeah.
It's a lot easier to visualize than trying to do complex calculations.
It is. It's about making the process approachable and intuitive.
And that's what I love about Susan's website.
Me too.
She breaks down these concepts in a way that makes them accessible to everyone. Mhmm.
Whether you're a seasoned dehydrator or just starting out.
Absolutely.
And speaking of anecdotes... Oh, yeah.
Before we move on, I have to tease something intriguing that Susan mentions on her website.
Oh, what's that?
07:37
Rehydrating pasta.
Rehydrating pasta.
That sounds like a culinary mystery waiting to be solved.
It does, doesn't it?
It does.
She mentions a reader named Lori. Okay, Lori.
Who had a faster pasta prep experience with rehydrated pasta.
Faster pasta prep. I'm intrigued.
Right. It's a bit of a cliffhanger.
Oh, she left us hanging.
She left us hanging.
Come on.
But she encourages her readers to explore the website further to uncover the secrets of Lori's pasta adventure.
Well, now I'm hooked. I need to know what Lori did with that rehydrated pasta.
Me too. We'll have to dive into that mystery in the next part of our deep dive.
Okay. I can't wait.
Stay tuned.
I will.
08:18
Sponsor Message
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09:05
Welcome back to our deep dive into rehydrating dehydrated food.
Now before we, went on that tangent about pasta. The pasta.
Right.
Talking about portion sizes for rehydrated food.
Yeah. Portion size is always a a tricky one.
It is. And, you know, that actually raises an interesting question about, like, the overall efficiency of using dehydrated ingredients.
Efficiency. Okay. I'm listening.
When you think about it, dehydrated foods, they're so compact.
Oh, yeah. Incredibly compact.
Right. They take up way less space than fresh ingredients.
Absolutely. A huge plus for storage.
Huge plus, especially if you have a small pantry.
Definitely. But it also has implications for, you know, meal planning and portion control.
Okay. I see where you're going with this.
When you're working with dehydrated ingredients, you're basically concentrating the flavors and nutrients into a smaller volume.
Exactly. So you're getting more bang for your buck.
I like the way you put that, more bang for your buck.
And this can be really beneficial when you're cooking for one or two people.
Oh, yeah. Smaller portions.
You can rehydrate smaller portions without worrying about leftovers or waste.
That's a great point. It's all about maximizing efficiency and minimizing food waste.
10:10
Which aligns perfectly with the whole concept of food preservation.
It does. It really does. It speaks to the resourcefulness of using dehydrated ingredients.
It does. It's like this hidden superpower in your pantry.
Okay.
Now before we stray too far from that pasta mystery... Your pasta mystery is... I wanna circle back to something you mentioned earlier about food safety when rehydrating.
Absolutely. Food safety is paramount.
And when it comes to rehydrating, there are a few key things to keep in mind.
There are a few things. Yeah.
So we've already talked about using clean, potable water.
The water you drink yourself.
Exactly. But it is also important to pay attention to the rehydration process itself.
Yeah. The process.
10:51
We wanna make sure that the food is thoroughly rehydrated. Mhmm.
And heated to a safe temperature, especially if we're gonna eat it without further cooking. Good point. Good point.
So if I'm rehydrating some dried fruit for a snack. Okay.
Dried fruit?
I don't necessarily need to worry about cooking it.
Right.
But I do need to make sure it's been properly rehydrated.
Exactly.
K. What about things like dehydrated meats or mushrooms? Okay.
Those are a little different.
Are those more susceptible to bacterial growth?
They are. It's crucial to follow specific rehydration techniques to ensure safety.
So always air on the side of caution... [inaudible]
And do your research for those specific ingredients.
Absolutely. And it's worth noting that there are some ingredients that are best not rehydrated at all.
Oh, really? Like what?
11:37
For example, you wouldn't want to rehydrate dried beans before adding them to a slow cooker recipe.
Oh, that's a good tip.
They'll turn to mush.
Mushy beans. No thank you.
Nobody wants mushy beans.
Okay.
So it seems like there's a balance between knowing the general principles of rehydrating. Yeah.
The general principles.
Understanding the nuances of specific ingredients.
Exactly. And that's where resources like Susan's website can be so helpful.
It's a great resource.
She provides really detailed guidance on rehydrating all sorts of ingredients.
Oh, love that.
12:09
From fruits and vegetables to meats and even grains.
Speaking of grains, let's talk about that pasta mystery.
Oh, the pasta mystery.
You mentioned Lori and her faster pasta prep experience. Did you find any more clues on Susan's website?
Well, it's more of a tease than a detailed account.
Oh, come on.
I know. I know. She mentions Lori's experience as an example of the time-saving potential of rehydrating certain ingredients.
Okay. Time-saving. I'm all about that.
12:39
She suggests that Lori's method might even have cost-saving implications.
Cost saving, even better.
She encourages her readers to explore, to experiment, and to share their own discoveries.
So it's about fostering a sense of community. Exactly.
Community and shared learning.
And that's what makes food preservation so fascinating and rewarding.
It really is.
It's a blend of science and creativity and tradition.
All rolled into one.
And it's a reminder that we're all part of a long lineage of food preservationists.
Oh, that's a good point.
From our ancestors who dried food in the sun to, you know, modern day cooks who experiment with dehydrators.
And rehydration techniques.
Exactly. We're all connected by this shared desire to preserve the bounty of nature.
And to nourish ourselves.
And our loved ones.
Beautifully said.
13:24
Now before we wrap up this part of our deep dive, I wanna touch on something that often comes up in conversations about food preservation.
Okay. What's that?
The nutritional value of rehydrated food.
The nutritional value. Right?
We've already established that dehydrated foods retain much of their nutritional value. Mhmm. But I'm curious about the impact of the rehydration process itself.
The rehydration process itself. Okay. That's a great question.
Does the act of rehydrating those dried ingredients, does it alter their nutritional profile?
It's almost like we've come full circle.
We have.
Back to that initial question about whether rehydrated food is as nutritious as fresh food.
It's the age-old question.
It is.
And while there's no simple answer. Right.
We can delve into some of the nuances of nutrient bioavailability.
Okay. Nutrient bioavailability. Let's unpack that.
What do we mean by nutrient bioavailability?
Exactly.
14:14
Well, it essentially refers to how well our bodies can absorb and utilize the nutrients in food.
So it's not just about the nutrients being there.
Right. It's about our bodies being able to access them.
It's like having a key to unlock the nutrients.
Exactly. A key to unlock the nutrients. I love that.
So even if a dehydrated food retains most of its nutrients. Uh-huh. The way we rehydrate it could affect how well our bodies can absorb those nutrients.
Precisely. And there are a few factors that can come into play here.
Like what?
The temperature of the rehydration liquid.
Okay. Temperature. That makes sense.
The soaking time.
Soaking time. Uh-huh.
And even the presence of other ingredients.
Interesting. So it's more complex than we might initially think.
It is. It's a reminder that even simple culinary techniques can have a big impact on the nutritional value of our food.
15:03
This deep dive has really opened my eyes to the intricacies of rehydrating dehydrated food.
It's more than just adding water.
It's a whole world unto itself.
It is. A world of flavor, nutrition, and sustainability.
Now as we transition to the final part of our deep dive... The final part.
Yes.
I wanna leave our listeners with a question to ponder.
Okay. I like this.
How can we apply the knowledge we've gained about rehydrating to create more delicious, nutritious, and sustainable meals in our own kitchens?
It's a great question to contemplate.
And as we move into that final part... We'll explore some practical tips.
And inspiring ideas.
To help answer that question and elevate your culinary adventures with rehydrated ingredients.
15:46
Welcome back to the deep dive.
We've covered a lot of ground, haven't we? Talking about rehydrating dehydrated food.
We have. And you left us with a great question to consider.
A question to ponder.
How can we use all this knowledge about rehydrating to create more delicious. And nutritious.
And sustainable meals in our own kitchens? Right.
It's one thing to understand the techniques. Uh-huh. But the real magic happens when we actually apply them, you know, when we start experimenting in our own kitchens.
So let's get practical. Mhmm. What are some things our listeners should keep in mind when they're starting to experiment with rehydrated ingredients?
Well, one of the most important things is to start with high-quality dehydrated ingredients.
Makes sense. You gotta start with good stuff.
Yeah. Just like with any cooking, the better your ingredients, the better the results.
So we're talking about things like choosing fruits and vegetables that were dried at peak ripeness. Exactly.
16:40
And properly stored so they keep their flavor and nutrients.
Right. You wanna make sure those nutrients are locked in.
Exactly. And if you're dehydrating your own ingredients at home... Mhmm. Make sure you're following those recommended drying times and temperatures.
It makes a difference.
Alright. So we've got our high-quality ingredients.
Now let's talk about the rehydration process itself.
17:00
Okay. Any tips for success?
Well, we've already talked about using clean, potable water. Uh-huh.
And, you know, paying attention to the rehydration time and temperature. Right.
Those are key.
But beyond that, I really encourage listeners to embrace experimentation.
Experimentation. So don't be afraid to, like, try different methods.
Exactly.
Like soaking versus cooking directly in the broth. Uh-huh. Or adjusting the soaking time depending on the texture you're going for.
Exactly. Think of it as a culinary adventure.
I like that. A culinary adventure.
And, you know, don't be afraid to get creative with flavor combinations.
Oh, flavor combinations. I love that.
Yeah.
17:35
For example, you could rehydrate dried mushrooms in red wine... Oh, red wine mushrooms. For a really earthy and robust flavor. That sounds amazing. Or rehydrate dried cranberries in orange juice. Oh, interesting.
For a bright and tangy twist.
So it's all about thinking outside the box.
It is. It's about finding what works best for your palate and your recipes.
And remember, mistakes happen. They do. It's part of the process.
Don't be discouraged if your first attempt at rehydrating something doesn't turn out perfectly.
Exactly. Just adjust your approach and try again.
Cooking is all about trial and error.
It is. Sometimes those failures lead to the most delicious discoveries.
Absolute. Speaking of discoveries, have you had any "ah-ha" moments during this deep dive?
Um, "ah-ha" moments.
Anything that surprised you or changed how you think about rehydrating food?
You know, I think the biggest takeaway for me has been the versatility of rehydrated ingredients.
18:32
Versatility. Yeah.
I used to think of them as just like a convenient option for camping or backpacking.
Right. For, like, on-the-go meals.
Exactly. But now I see them as, like, a valuable addition to my everyday cooking.
Oh, absolutely. They offer so much in terms of flavor, nutrition, and sustainability.
And they can really elevate simple dishes.
Oh, yeah.
Like, for example, I recently added some rehydrated shiitake mushrooms to a stir fry.
Shiitake mushrooms.
And it added this, like, depth of flavor, this umami richness. It was a total game changer.
It's amazing what a few well-chosen rehydrated ingredients can do.
It really is. And it's made me more mindful of food waste too.
Oh, how so?
19:11
Well, I'm more likely now to dehydrate leftover herbs or vegetables instead of letting them wilt in the fridge.
That's a great way to reduce food waste and stretch your grocery budget.
Exactly. And it connects back to that idea of resourcefulness that we talked about earlier.
It does. It's about being mindful of our resources and making the most of what we have.
And it speaks to the larger movement towards more sustainable and mindful eating.
Absolutely.
19:33
Well, I think we've covered a lot of ground in this deep dive.
We have. We've explored the how tos, the whys, and the what fors of rehydrated food.
We've explored the science, the practical tips, and even the culinary creativity that can be unleashed with these often overlooked ingredients.
And, hopefully, we've inspired our listeners to view rehydrating not just as a technique, but as a gateway to more delicious, nutritious, and sustainable eating.
Beautifully said. So as we wrap up this episode of the deep dive... Mhmm. I wanna encourage everyone listening to embrace the world of rehydrated food.
Experiment, explore, and discover the magic that happens when you bring those dried-up ingredients back to life.
And remember, the journey of culinary discovery never truly ends.
There's always something new to learn, something new to try.
And something new to savor.
Until next time, happy cooking.
20:26
Closing:
Thanks for listening to the Easy Food Dehydrating podcast.
Visit Easy-Food-Dehydrating.com for much more information on how to dehydrate food and the best way to safely store it.
Head on over to our Podcast Host to see a list of all our Easy Food Dehydrating episodes... or go to our hub page on this site. Please note that for your convenience, the episodes on our site contain the Podcast transcripts, too!
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I show you how to keep your food pantry full, whatever the reason or season!
AFFILIATE DISCLOSURE: I am an Affiliate for Amazon, and other sellers of quality merchandise.
Should you purchase an item through their links, I may receive compensation. The price you pay does not increase.
THANKS for your support! Read full disclosure here.
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