Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, September 27, 1995 TAG: 9509270016
SECTION: EXTRA PAGE: 10 EDITION: METRO
SOURCE:
DATELINE: LENGTH: Medium
How to make vegetable flakes
Store dried vegetables in the form they were dried and keep them very dry and crisp. Before chopping them into flakes, be sure your blender is completely dry. If any moisture is present, the vegetables will clump instead of becoming powder or flakes.
Process about 1/2 to 1 cup of dried vegetable pieces at one time. Larger amounts will not powder or flake evenly. A blender mini-jar, which is available for some blenders, is convenient but not necessary. A standard 1/2-pint or 1-pint canning jar fits the cutting assembly of some blenders.
Put the dried vegetable pieces in the blender. Set the blender speed on chop for several seconds. Turn it off, scrape down the sides with a rubber spatula and chop again for several more seconds. Repeat until the vegetables are flaked or powdered.
Vegetables may be flaked or powdered separately or several vegetables may be blended together to make mixed flakes or powder.
Fresh vegetables may be pureed before drying, then dried as vegetable leather, which can be powdered or flaked in the blender. The nutrient and flavor loss is higher than with pieces of dried vegetables because of additional exposure to air during drying.
The storage life and nutritional value of powdered or flaked vegetables is much less than that of sliced or whole dried vegetables, so do not chop or powder more dried vegetables than you will use within 1 month.
How to store them
Store vegetable flakes and powders in airtight containers with as little air as possible. Select the size container which best corresponds to the amount of flakes or powder. Empty spice jars and baby food jars are a good size. Store them in a cool dry place and use them within 1 month.
Flakes and powders made from unblanched vegetables will not keep as long as those made from blanched vegetables. They may also develop an unpleasant flavor during storage.
How to use them
Creamed soups and sauces - Flavor a creamed soup or sauce base with reconstituted vegetable powder. Combine 1 Tbsp. vegetable powder and 1/4 cup boiling water for each cup of soup or sauce. Let the mixture stand for 10 to 15 minutes before adding to the soup or sauce base.
Salad sprinkles - Coarsely chopped vegetable flakes such as carrots, cucumbers, zucchini, onions, celery or tomatoes add flavor and texture to salads. They don't need to be reconstituted because they will absorb moisture from the salad and dressing.
Seasonings - Both vegetables and herbs can be powdered and flaked and used alone or combined with other seasonings. Because home-dried vegetable seasonings and herbs have no anti-caking additives, make small quantities and store them in airtight containers. Make seasoning salts by mixing vegetable and herb powders with table salt. The addition of salt decreases the tendency of the powder to cake.
Recipes - Substitute reconstituted vegetable powders and flakes for finely chopped fresh vegetables in recipes. If you don't reconstitute the powders or flakes before adding to the recipe ingredients, add a small amount of liquid to the recipe. Allow 1/4 cup liquid for each Tbsp. of powder and each 11/2 Tbsp. of flakes.
Equivalent measurements for most vegetables
1 Tbsp. vegetable powder or 11/2 Tbsp. vegetable flakes or 2 Tbsp. dried pieces\ 4 Tbsp. chopped fresh vegetables
Tomatoes powder well but are extremely concentrated. One Tbsp. of tomato powder is equivalent to 1 medium fresh tomato.
- DEANNA DELONG, "HOW TO DRY FOODS" (HPBOOKS)
by CNB