Dried Vegetable Equivalents to be Used in Cooking

Here is a chart of dried vegetable equivalents to be used in cooking.

Vegetable flakes and powders are easy to make.

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Vegetable flakes can be made by crushing dehydrated vegetables or vegetable leather using a rolling pin of a wooden mallet or even your hand.

Powders are finer than flakes and can be made by using a food mill, processer or blender.  If you have no electricity, you can use a mortar and pestle.  The most common powders are onion, celery and tomato.  Powders take less room to store.

Howard

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