All foods have a specific solid content after they’re dehydrated. The thought of buying a digital scale and resorting to weighing everything before and after I dehydrate wasn’t sitting too well with me so I poked around online and found these basic conversion charts that might be helpful to someone else, http://www.dehydrate2store.com/assets/newsletters/2009-10-01.pdf and Fresh/Dry Equivalencies :: Packit Gourmet. Even with basic conversion charts of fresh to dry… there’s still going to be trial and error to the process of using what we’re dehydrating in recipes.
