Dehy onion chart
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
Directions
ONIONS
DEHYDRATED, CHOPPED OR MINCED ONIONS AND DEHYDRATED, COMPRESSED, CHOPPED ONIONS MAY BE USED IN ANY RECIPE WHICH SPECIFIES "ONIONS, DRY, CHOPPED OR SLICED" IN THE INGREDIENTS COLUMN.
FOR USE AS RAW ONIONS:
COVER DEHYDRATED ONIONS WITH ROOM TEMPERATURE (70 DEGREES F. TO 90 DEGREES F.) WATER. STIR DEHYDRATED COMPRESSED ONIONS TO BREAK APART. LET STAND 30 MINUTES OR MORE. DRAIN. IF RECIPE CALLS FOR WATER, USE THE DRAINED ONION WATER.
FOR USE AS SEASONING:
ADD DEHYDRATED CHOPPED OR MINCED OR DEHYDRATED, COMPRESSED ONIONS DIRECTLY TO RECIPES CONTAINING A LARGE QUANTITY OF LIQUID SUCH AS STEWS, SOUPS, AND SAUCES. ADD REHYDRATED ONIONS TO DRIER RECIPES SUCH AS MEAT LOAF.
REHYDRATION GUIDE:
3 OZ (1 CUP) DEHYDRATED CHOPPED ONIONS PLUS 2 CUPS WATER IS THE EQUIVALENT OF 1 LB 8 OZ (4½ CUPS) RAW ONIONS.
1 LB DEHYDRATED OR DEHYDRATED CHOPPED ONIONS IS EQUIVALENT TO 10 LB ONIONS A.P. OR 8 LB ONIONS E.P. 1 DISC DEHYDRATED, COMPRESSED ONIONS PLUS 2 CUPS WATER IS EQUIVALENT TO 10 OZ (2 CUPS) RAW ONIONS.
GREEN PEPPERS
DEHYDRATED GREEN PEPPERS MAY BE USED IN ANY RECIPE WHICH SPECIFIES PEPPERS, SWEET, DICED OR CHOPPED FOR USE IN SALADS OR OTHER UNCOOKED DISHES: COVER WITH COLD WATER; STORE IN REFRIGERATOR OVERNIGHT OR FROM 2 TO 6 HOURS. DRAIN AND USE AS FRESH PEPPERS.
FOR USE IN COOKED DISHES:
ADD DEHYDRATED PEPPERS DIRECTLY TO FOODS CONTAINING A LARGE QUANTITY OF LIQUID, SUCH AS SOUPS. IF FOODS HAVE A SMALL AMOUNT OF LIQUID, REHYDRATE BY SOAKING IN COLD WATER 1 HOUR BEFORE COMBINING WITH OTHER INGREDIENTS.
REHYDRATION GUIDE:
1 LB DEHYDRATED GREEN PEPPERS IS EQUIVALENT TO 6 LB FRESH, TRIMMED SWEET PEPPERS. 1 OZ (¾ CUP) DEHYDRATED GREEN PEPPERS WHEN REHYDRATED IN 1 PT COLD WATER WILL YIELD 6 OZ (1 ⅔ CUPS) DICED GREEN PEPPERS.
PARSLEY
DEHYDRATED PARSLEY MAY BE USED IN ANY RECIPE WHICH SPECIFIES CHOPPED FRESH PARSLEY IN INGREDIENTS COLUMN.
FOR USE IN SALADS OR OTHER UNCOOKED DISHES: REHYDRATE BY SOAKING ONE VOLUME OF DEHYDRATED FLAKES IN FOUR VOLUMES OF COLD WATER FOR THREE MINUTES.DRAIN AND USE AS FRESH PARSLEY.
FOR USE IN COOKED DISHES:
ADD DEHYDRATED PARSLEY DIRECTLY TO FOODS CONTAINING A LARGE QUANTITY OF LIQUID, SUCH AS SOUPS AND STEWS. IF FOODS HAVE A SMALL AMOUNT OF LIQUID, REHYDRATE BY SOAKING THREE MINUTES REHYDRATION GUIDE:
USE ONE TABLESPOON OF DEHYDRATED PARSLEY TO YIELD FOUR TALBESPOONS OF CHOPPED FRESH PARSLEY.
Recipe Number: A01100
SERVING SIZE: 100
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .