We do a lot of our dehydrating in the winter so we haven’t shared much about dehydrating in the last few months.  Veteran participants here will recall our passion for vegetable powders (they are created from dehydrated fruit and vegetables) and were wondering some of our uses for them.

Here’s some of the uses:

1. As a stock thickener/ flavor enhancer.
2. Cocktail rimmer (it’s often mixed with other ingredients including salt, pepper and/ or sugar).
3. Instant pickle with leftover brine from something else: place a small amount of beet powder in a big spoon. Using another spoon, add a bit of brine (such as sauerkraut) on top of it and consume as an ‘instant pickle.’
4. Use it to darken sauces (a bit of beet powder in tomato sauce as an example).
5. Add into bread recipes (or coat the outside with it).
6. Dry rubs.
7. Biscuits paired with the rubs in #6.
8. Flavor on ice cream or other sweets (think fruit powders).
9. An addition to salad dressings (much like people add commercial onion or garlic powder).
10. Addition to stir fry’s ground meats.

If you’re looking for our archives on dehydrating, check out these links:

What do you do with your dehydrated foods/ powders?

The on-demand series of articles came from topics that users have suggested. We love your questions/ ideas/ requests and will do our best to answer them in this series of posts – feel free to add your ideas in the comments below!