Re: [at-l] Dehydrating/Rehydrating

[KarenS62@aol.com]

In a message dated 01/30/1970, 6:05:04 PM, delita@mindspring.com writes:
<<What I did was (lacking rehydrating instructions) boiled a little bit of
water in a pot, sprinkled in my deydrated beef, waited a few minutes, added
some rich potato soup I also made last night (ummm, yum) and stirred.>>

It sounds like you did not let it rehydrate long enough. I usually just add 
it to the pot of water before it starts to heat. (be sure to compensate for 
this if you are making a recipe where the quantity of water makes a 
difference. I remember a certain dinner where the couscous was crunchy 
because I underestimated the amount it water it would take to rehydrate the 
meat. But, even though the couscous was crunchy and the hamburg was chewy, we 
still enjoyed it.

That said, the hamburg does tend to be a bit chewier than if you were cooking 
it up "fresh".  If the texture is truly disagreeable, try doing a lean roast, 
well done ( a sin if you ask me) and shredded. 

POG 

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