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Post by carla on Mar 6, 2008 15:02:59 GMT -5
How about an area for frugal recipes and perhaps directions and recipes for using dehydrated or commercially freeze-dried foods.
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Post by Granny Smith on Mar 6, 2008 18:19:47 GMT -5
Ok. Let me figure out how to word them. My mind is tired and kind of foggy tonight. It's been a trying schoolday. If anyone has suggestions, feel free to post them.
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Post by gayla on Mar 6, 2008 20:43:11 GMT -5
I like this idea very much .. I know alot of people need the frugal recipes .
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Post by Granny Smith on Mar 6, 2008 21:03:18 GMT -5
Ok. I added a Frugal Foods area to the cookbook, so we can keep all the frugal recipes together. I still don't know what to call the other one, though. Should it be restricted to dehydrated and freeze-dried food recipes, or should it be more broad? What should it include and what should we call it? I agree that it is needed.
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Post by lilmommajnn on Mar 6, 2008 22:12:20 GMT -5
How about "The Re-Constitution"?
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Post by carla on Mar 7, 2008 9:24:37 GMT -5
 She's a clever girl, Grandmaw.
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Post by shelby on Mar 7, 2008 12:39:23 GMT -5
What about storage tips?
The best way to store things, like sugar, flour, and things like that,
Not really it's own category but maybe a sub board of the canning and preserving.
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Post by Granny Smith on Mar 7, 2008 14:30:22 GMT -5
Shelby, we could put storage tips in the special helps category. Do you think we should have a sub-category for it?
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Post by shelby on Mar 7, 2008 15:27:44 GMT -5
Special helps section is good,
Don't think you would need a sub-cat for it there, I mentioned it in the other one because I thought that one would be filling up quick once the gardens started coming in, making it more difficult to find.
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Post by Granny Smith on Mar 7, 2008 19:30:05 GMT -5
After considering your thoughts on this, I added a sub-category to the Canning and Preserving forum, along with a notice on the main index to let you know it's there.
I still can't decide where to put ideas for using dehydrated foods, though. I use them the same as regular foods, except I rehydrate them first.
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Post by shelby on Mar 7, 2008 20:02:57 GMT -5
That one too I think could go in the canning and preserving, maybe as a sticky,
Then you could give rehydrating amounts and tips
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Post by Granny Smith on Mar 7, 2008 21:48:02 GMT -5
I don't know that all dehydrated foods, even the same thing, from different sources, rehydrates at the same rate. It also depends on how dry you made it in the first place. If it's leathery, it will rehydrate faster, and with less moisture, than if you dried it until it was crisp. So many variables.
I just guess how much to use and rehydrate it depending on how I'm using it - either pour hot water over it or just put it into whatever I'm making, if it's going to be cooked and there is moisture in it. Sometimes, I even powder it first (I do that with tomatoes that are going in a sauce or fruit that is going into instant oatmeal and a few other things)
Let me see if I can find anything about it on the net. Maybe there is a rule of thumb or some kind of guidelines.
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nett
Dishwasher
Posts: 11
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Post by nett on Mar 18, 2008 17:59:29 GMT -5
How about one in the canning area or cookbook area that is a sub-cat titled 'Substitutions--of all sorts'? That way you could also put buttermilk=sweet milk and vinegar. That sort of thing. What do you think?  |
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Post by Granny Smith on Mar 18, 2008 19:30:10 GMT -5
I didn't think we'd have enough for a whole category of that kind of thing, so I put in a special helps forum. It's kind of a catch-all for cooking hints, substitutions, etc. Maybe I should put a description on the index so people know what's in it.
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