Down_the_Rabbit_Hole Posted August 16, 2012 Share Posted August 16, 2012 We might be getting a food dehydrator and plan on doing lots of dehydrating of vegetables and things like parsley not to mention fruits. Lat year I froze a lot of those things but it took up too much space in my tiny freezer. I am wondering though...what am I loosing besides water when dehydrating? Will my soups be just as good with the dehydrated ingredients as the fresh or frozen I normally use? Quote Link to comment Share on other sites More sharing options...
klmama Posted August 16, 2012 Share Posted August 16, 2012 Be sure the dehydrator has a temperature control. Too high temps will cause your herbs to taste burnt. Quote Link to comment Share on other sites More sharing options...
Down_the_Rabbit_Hole Posted August 16, 2012 Author Share Posted August 16, 2012 Be sure the dehydrator has a temperature control. Too high temps will cause your herbs to taste burnt. Good to know. Will the dehydrated food taste just as good once it is hydrated again? Quote Link to comment Share on other sites More sharing options...
Down_the_Rabbit_Hole Posted August 17, 2012 Author Share Posted August 17, 2012 Anyone else? Quote Link to comment Share on other sites More sharing options...
Prairie~Phlox Posted August 17, 2012 Share Posted August 17, 2012 It depends. Anytime you change the state of food, it changes the taste, texture and product, especially when rehydrated. Nothing never seems 100 % the same, this is the same for frozen food as well. Quote Link to comment Share on other sites More sharing options...
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