> > >

Reconstitute



The terms "reconstitute" and "rehydrate" are usually used interchangeably in food language, and that's usually fine, as there's only a slight difference in meaning. Both mean to add liquid to something.

When you rehydrate something, that something is generally considered to be "dehydrated", as in all the water is gone out of it: powdered milk, dried mushrooms, etc.

When you reconstitute something, the something that you are adding liquid back to may not be "dehydrated", as in all the water being gone -- it may have just some of the water gone, making it condensed or concentrated food.

So, while you rehydrate powdered milk, you wouldn't say in English that you are rehydrating frozen orange juice -- you are "just" reconstituting it, because it was never completely missing all its water.

To reconstitute foods, you just add a liquid and stir.

To rehydrate foods, such as powdered milk, you can just stir. Others, such as dried onions, mushrooms and glass noodles, have to soak in water for a period of time. You can speed the soaking process up by using boiling water.


Cooking Techniques

À la Cooking Terms List; Acetomel; Acidulated Water; Acidulate; Adjust Seasoning; Adjusting the Taste of Dishes; Affriander; Alambre; Bake Blind; Bake; Ballotine; Barbeque; Battuto; Baveuse; Beat; Beer Can Chicken Roasting; Bench Proof; Beurre Manié; Blanch; Braising; Brine; Brining Beans; Broasting; Broil; Carving a Turkey; Chopping Techniques; Coddle; Cooking Techniques; Curing; Dredging; Egg Wash; Emulsify; Firm-Ball Stage; Fold; French Trimmed; Frissonne; Fry; Galantine; Garnishes; Grill; Hard-Ball Stage; Hard-Crack Stage; High Altitude Baking; Knead; Liaison; London Broil; Mise en Place; Mitonner; Mochitsuki; Open-Faced; Paillards; Pan Broil; Parblanch; Parboil; Pâton; Persillade; Pickled; Pickling; Pittsburgh Rare; Poaching; Preheat; Preserving Eggs; Proof; Pulse; Punch Down; Quadriller; Quick Jar Sterilization; Raidir; Reconstitute; Reducing; Rehydrate; Rest; Ribbon Stage; Roasted Garlic; Roasted Peppers; Rolling Boil; Scalding Milk; Scald; Scallop; Separating Eggs; Skimming; Smoking; Soaking Beans; Soffritto; Soft-Ball Stage; Soft-Crack Stage; Sous Vide; Souse; Spatchcock; Spitchcock; Steamed Puddings; Stir; Temper; Tezu; Thread Stage; Unmould; Usu-Zukuri; Warm; Wash; Water Bath; Whip; Wok Hay

Please share this information with your friends. They may love it.

Also called:

Rehydrate; Wiederherstellen (German)

Citation

Oulton, Randal. "Reconstitute." CooksInfo.com. Published 27 June 2004; revised 15 February 2007. Web. Accessed 05/28/2017. <http://www.cooksinfo.com/reconstitute>.

© Copyright 2017. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:

Comments