Teaching Choral Concepts

Review

     New Concepts in Dehydrated Food Cookery has homemakers excited all across the nation! Why? Because it tells them how to use dehydrated foods successfully in day-to-day cooking. No more "far out" menus! No more serving meals based on "survival food" dishes. This book incorporates dehydrated foods into the usual family kitchen routine, and makes their usage a trouble-free daily occurrence. 

But that's not all. This book brings you up-to-date on the latest in food dehydration theory; dehydration equipment, such as solar dehydrators, microwave dehydration; convection oven dehydration; the use of moisture probes, and useful features on new home dehydrators. It tells what's new in pretreatment of vegetables and fruits, and describes new techniques with foods such as apple snacks, apricots, banana chips, cherries, leathers, sweet potatoes, tomatoes, yogurt, and zucchini. And it suggests new ways to prepare fruits and vegetables to make them dehydrate faster. 

Corrections for cooking with dehydrated foods at high altitudes are explained. New food storage techniques are recommended, and new reconstitution methods are described which make it possible to substitute dehydrated foods for fresh foods in favorite family recipes. 

And then comes Part 2--more than 325 delectable recipes that integrate dehydrated foods into all kinds of tasty dishes. These recipes are simple to prepare, and they are super yummy! 

New Concepts in Dehydrated Food Cookery has answers galore-even to questions you never thought to ask! Use the knowledge this book provides--it will open up a whole new world of culinary delights! 

Table of Contents

Introduction, 9

PART I
New Concepts, 15

1. What's New in Theory, 15

2. What's New in Dehydration Equipment, 17
Solar Dehydrators, 18
Microwave Dehydration, 19
Convection Oven Dehydration, 19
Combination Microwave-convection Oven Dehydration, 20
Dehydrator with Moisture Probe, 20
A Look at Available Units, 20

3. What's New in Pretreatment, 25
Vegetable Pretreatment, 26
Fruit Pretreatment, 27

4. What's New with Individual Foods, 30
Apple Snax, 30
Apricots, 30
Banana Chips, 32
Cherries, 32
Leathers, 33
Sweet Potatoes or Yams, 34
Tomatoes, 34
Yogurt, 35
Zucchini, 36

5. What's New in Food Preparation, 37
Cutting Fruits and Vegetables for Dehydration, 37
Cuts for Fast Dehydration, 39
Equipment for Use in Preparing Foods for Dehydration and Storage, 40

6. Guidelines for Food Purchasing, 41

7. High Altitude Corrections, 43

8. What's New in Storage, 45
Labeling, 45
Packaging, 45
Storage, 46
Light, 46
Heat, 46
Moisture, 46
Air, 47
Contamination, 48
Storage Tips, 49

9. What's New in Reconstitution, 51

PART II
Recipes, 59

Index, 183

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