Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements
  • Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements
  • Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements
  • Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements
ISBN: 0983756163
EAN13: 9780983756163
Language: English
Release Date: Jun 26, 2013
Pages: 160
Dimensions: 0.4" H x 9.2" L x 7.4" W
Weight: 0.7 lbs.
Format: Paperback
Publisher:

Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements

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Format: Paperback

Condition: New

$19.95
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  • New $19.95 Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements
Book Overview

Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements is bound back to back and inverted with Pantry Stuffers Rehydration Calculations Made Easy: U.S Measurements. Everyday use of dehydrated, freeze-dried, and powdered products is made easier with this two in one reference book. Tables for U.S. and metric measurements take the guesswork out of how much water and how much product to add when substituting dehydrated, freeze-dried, and powdered products in your favorite recipes.

Frequently Asked Questions About Pantry Stuffers Rehydration Calculations Made Easy: U.S. Measurements / Pantry Stuffers Rehydration Calculations Made Easy: Metric Measurements

Book Reviews (8)

4
  |   8  reviews
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2
   Not what I was hoping for ...
Half the book is U.S. measurements and the other half is Metric. Only about 60 pages of that is rehydration calculations based on the original equations. There is no exact timescale or whether you get better results with boiling, warm or cold water.. or even a different liquid. Michael Savage was disappointed with the book and the limited information it provided.
 
2
   Not What I Expected
The book has a great cover, but the inside looks like pages are run on a copier. There is no instruction on how long to hydrate or what liquids to use. The difference between rehydrated and unhydrated product is huge. Some of the recommendations I've followed so far are incorrect, either too much or too little liquid. The book is not worth the $17 price tag. If you have any questions, save the money and just do a Google search on the things you need to hydrate. Simply put, you can now print them off yourself and put them in a binder for less money. Chances are, what you find on line will give more accurate information. Experimentation pays off, and sometimes results are better. I did not buy this one, but it was a good deal.
 
5
   I really like this book's format
I really like the book format, Simon says. The book is designed to be flipped over to change from metric to U.S. measurement tables. Each half of the book is organized into four sections: vegetables, fruits, dehydrated beanslegumes, dried beanslegumes, freeze-dried meat, eggs, dairy powders, assorted powders and wine powders. Neither half of the book has an index, but there is a table of contents for the metric half.
 
5
   Not a bad little book.
I'm a big fan of the Harry Potter series, and this little book is just too good. I have measurements in standard and metric. It breaks it down by item, such as whether it's powdered, dehydrated or freeze dried. Rehydration is by no means an exact science, but this definitely gives me a decent starting point, he said. It's pretty well organized, doesn't clutter things up, and is fairly easy to use. I think it will save me money on trying to rehydration. Very useful book.
 
5
   Good information for beginners
What I provide is exactly what it states, so I don't have to provide any additional services. I do wish a little more commentary had been included on less-used foods, but this book provides enough to be able to extrapolate information to use in other foods, writes Robert D. Bruno.
 
5
   Great Reference Help!
The old timers were slow to figure out how to rehydration after a freeze dryer, he said. Paul Daschle, co-owner of Ice Cube, said: "The book was a great addition to our freeze drying setup. It has all the metrics one would expect from a Nielsen product, plus some US measurements. Everything you would ever want to freeze dry is covered, except for completed meal recipes. Selling books by Thomas Jefferson is a great reference for single products. Thanks for the tip, Aidt.
 
1
   Not useful for me
I found this book very useful, but not very helpful. It just doesn't work for freeze-dried product to have powder measurements listed in mLs. I would have rather had an approximation in grams or some type of average weight for the powders with an associated volume to add for rehydration, Raymond said. The test is not very accurate because it does not measure the exact volume of egg powder. If you are using the US measurements 2 TBLS is equal to one egg and you rehydrate with 3 TBLS of water but if you do 4 TBLS of egg powder you are back to 3 TBLS of water. The rehydration guidelines don't make sense at all. I'm new to freeze drying and have only experimented with eggs and milk so far, but the calculations in this book did not help me better understand recommended rehydration volumes and practices.
 
1
   Not really helpful.
I was looking for good information, this book is really not that useful, Gillian said. Just Add Water is a reference book.
 
1