Many dried ingredients—such as shrimp and mushrooms—are important for soups, stir-fries, and braises. If a recipe calls for the reconstitution of these ingredients, save the liquid that accumulates and add it to the sauce, stir-fry, or soup you are cooking. When reconstituting any dried ingredients, use tepid water that just barely covers them, and leave them for a few hours or overnight to draw out the most flavor.
© 2011 All rights reserved. Published by Rowman & Littlefield.