Session 5 Cooking Class Handout

Mission Viejo Stake Cooking Class

March 29th, 2012

Session #5:  Just Add Water!

Using Dehydrated Fruits and Vegetables

Drying is one of the oldest methods of food preservation. Tech­niques have been passed from one generation to another based on what worked and what didn't. Methods used for drying food have become sophisticated over time. Initially, salting and drying in the sun, an open room or on stove tops were the accepted methods. It wasn't until 1795 that the first dehydrator was introduced, in France, for drying fruits and vegetables.

Today, the variety of dried foods in the marketplace has created a multimillion dollar industry. For many people, drying food at home is a convenient way to preserve foods. Most foods, including meats, fish, grains, herbs, fruits and vegetables, can be dehydrated.

Benefits

Dehydrating reduces the moisture in food and is an alternative to canning and freezing foods in an effort to preserve them for later use.

 

Convenience and Storage

You can easily store dehydrated foods. They do not take up the same amount of space required by foods that are canned or frozen. Convenience is another advantage of dehydrated foods; you can always have a supply of food available. Dehydrated foods, especially fruits, also make great, convenient snacks and are a perfect alternative to pricey and nutritionally poor snack foods available from the supermarket. Some foods can be later re-hydrated.

 

In a Pinch

Foods that are dried are available in emergencies such as when refrigerated foods get spoiled in a power outage or when you can't cook due to a problem with your stove.

 

No Spoiling

Dehydrated foods don't require refrigeration. This means they represent savings in terms of energy costs as well. Dehydrated foods don't spoil. When foods are sufficiently dehydrated, dangerous microorganisms cannot grow on them. This means molds, yeast and bacteria, which need water to grow, won't be a problem on dehydrated food and you need not be concerned with botulism.

 

Carry and Go

Dried foods are light weight. Dehydration reduces the weight and volume of most foods. This is an important consideration for hikers, campers, and other long-distance travelers who must carry their food with them. In addition, this makes storage easier and safer.

 

Savings and Shelf Life

Dehydrating your own foods brings down your food costs. This means you can buy foods, especially produce, when they are in season at their cheapest cost and dry them for later use. You can store dehydrated foods for up to a year.

 

Nutrient Rich

Dehydrated food is essentially raw food. That means it retains most of its enzymes, vitamins, minerals and general nutritional value that would be lost or damaged by fully cooking.  However, some of the vitamins (A and C) are destroyed by heat and air.  There are more calories in dried foods on a weight-for-weight basis because of the concentration of nutrients. For example, 100 grams of fresh apricots have 51 calories, while 100 grams of dried apricots have 260 calories. In general, dried foods are not a major part of the American diet and, therefore, nutrient loss is not a concern. Nutritive value, as well as flavor and appearance, is best protected by low temperature and low humidity during storage.

 

Drying methods

Foods can be dehydrated by various means: the sun, a conventional oven, an electric dehydrator or a microwave oven (for herbs only). Drying, like other preservation methods, requires energy.

Oven drying is the most practical way to experiment with dehydration. It requires little initial investment, protects foods from insects and dust, and does not depend on the weather. Continual use of an oven for drying is not recommended because ovens are less energy efficient than dehydrators, and energy costs tend to be high. It is difficult to maintain a low drying temperature in the oven, and foods are more susceptible to scorching at the end of the drying period. Oven temperatures must be able to be maintained at 140 ºF or less.  Oven-dried foods can be darker, more brittle and less flavorful than foods dried by a dehydrator.

Quick & Easy Suggestions:

Use Dehydrated Onions any time a recipe calls for chopped or minced onions that will be cooked in any moisture (except for stir-fry or sauté).  Examples:  Soups, Meatballs, Casseroles, Rice Pilafs, Marinara Sauce, Crockpot meals, etc…

Use Dehydrated Carrots any time a recipe calls for finely chopped or grated carrots that will be cooked in any moisture.  Examples:  Soups, Casseroles, Rice Pilafs, Marinara Sauce, Crockpot meals, cakes, muffins, bread dough, etc…

Use Dehydrated Apples in any recipe that calls for sliced apples that will be cooked in any moisture.  Examples:  Pies, Cakes, Crisps, etc…

Recipes

Easy Dry Onion Soup Mix

Ingredients:

• 4 teaspoons beef bouillon granules
• 8 teaspoons dried onion flakes
• 1 teaspoon onion powder
• ¼ teaspoon seasoned pepper

Directions:

Cut a 6-inch square of heavy duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months.

To Use:

Mix into 1 pint sour cream for onion dip. 

Add to 4 cups boiling water for onion soup. Top with croutons & shredded swiss cheese.

Use in recipes as substitute for Lipton Onion Soup Mix.

Dry Onion Soup Mix (without Beef Bouillon)

Ingredients:

• 8 teaspoons dried onion flakes
• 1 ½ teaspoons dried parsley
• 1 teaspoon onion powder
• 1 teaspoon turmeric
• ½ teaspoon celery seed
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon ground pepper

Directions:

Mix ingredients well. Store in airtight container for up to six months. 

To Use:

Mix into 1 pint sour cream for onion dip. 

Add to 4 cups boiling water for onion soup. Top with croutons & shredded swiss cheese.

Use in recipes as substitute for Lipton Onion Soup Mix.

Easy Instant Potato Gnocchi

Ingredients:

• ²⁄₃; cup dry potato buds for instant mashed potatoes
• ²⁄₃; cup boiling water
• 1 egg , room temperature, lightly beaten with a fork
• ½ teaspoon salt
• 1 ½ cups all-purpose flour

Directions:

Put the potato flakes or buds in a medium-size bowl and add the boiling water; stir until blended then let cool.  Fold in the egg and salt with a wooden or plastic spoon or spatula.  Add flour slowly, folding with the spatula, until you have a fairly firm dough that doesn't stick to the bowl.  Turn dough out onto a well floured surface and knead lightly into a ball.  You want just be able to work with the mixture without it sticking unduly- but too much flour will result in gnocchi that are more lead than light.  Cut dough in half and ROLL each half into a long cylinder about the thickness of your thumb.  Cut into bite-size pieces.  You can dust lightly with flour or semolina and set aside for a few hours.

To Cook:

Put 6 to 8 gnocchi in a few quarts of boiling, salted water (too many at once interferes in the cooking process).  Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red or cream sauce!

Gnocchi

Fresh Ingredients:

• 2 eggs
• 1 cup ricotta cheese
• 8 tsp. butter
• 1 cup Romano cheese, grated

Storage Ingredients:

• 1 cup instant potato flakes
• 1 tsp. salt
• 3 cups flour

Directions:

Prepare instant potatoes as directed on package. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2″ rolls and cut into 1″ lengths. Make impression with thumb in each piece, then lightly dust with flour or semolina. Drop into boiling water and cook only until they rise to the surface. Drain and serve with your favorite red or cream sauce!

***NOTE: Before cooking, gnocchi may be frozen on a cookie sheet, then placed in a plastic bag to store for up to a month in the freezer.

Ragu all Bolognese (Italian Red Sauce – from Carrie Damitz)

Ingredients:

• 2 Tbsp. Unsalted Butter
• 3 Tbsp. Extra Virgin Olive Oil
• ½ Onion, minced  (1/8 cup dehydrated onions)
• 2-3 Carrots, minced  (1/4 cup dehydrated carrots)
• 2 Celery stalks – minced
• ¼ lb. Pancetta – chopped  (or bacon)
• 1 ½ lb. Ground Beef (or veal or pork or combo)
• 2 cups Chicken Broth
• 1 tsp. Red Wine Vinegar
• 4 cups Tomato Sauce
• ½ cup Milk

Directions:

Saute vegetables in butter and oil over medium-high heat for 7 to 8 minutes.  Add meat and brown.  Add chicken broth and vinegar and cook for a couple of minutes.  Add tomato sauce.  Simmer covered for 1 to 2 hours.  Add milk ½ hour before serving.

Carrot Cake

Fresh Ingredients:

• 4 eggs

Storage Ingredients:

• 1 1/4 cups oil
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 cups whole wheat flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 cup dry dehydrated carrots
• 1 can crushed pineapple, drained (20 oz.)
• 1/2 cup walnuts, chopped (optional)
• 1/2 cup coconut (optional)

Directions:

Cover dehydrated carrots with 3 cups of cool water and allow to soak for 20 minutes. Drain and grind into course bits. (3 cups of finely shredded carrots, packed, may be substituted.)

In large bowl, blend together oil and brown and white sugars. Add eggs one at a time, beating until blended. In another bowl, mix together the flour, salt, soda, baking powder and cinnamon. Add the flour mixture, about 1/3 at a time to the oil mixture, beating just enough to blend. Fold the carrots and pineapple into the batter. Add nuts and or coconut if desired. Pour batter into a greased and floured extra large cake pan, 10 1/2″ x 15″. Bake in a preheated, 350 degree, oven for about 1 hour. Cool completely before frosting.

Apple Crisp

Ingredients:

• 6 cups dried apple slices                            
• 4-1/2 cup boiling water                                            
• ½ cup brown sugar, divided
• 1 teaspoon cinnamon
• 1 cup quick oats                                                       
• ¼ cup flour                                                                                                                
• ½ cup butter

Directions:

In large bowl, pour water over apples.  Let stand 5 minutes.  Pour apples and water in 8 x 12 pan.  Sprinkle with 1/4 cup brown sugar.  Combine rest of dry ingredients including remaining 1/4 cup brown sugar.  Cut in butter until mixture begins to form crumbles.  Sprinkle over apples.  Bake 350 for 30-45 minutes.