Reconstitution& Weight Ratios
T he purpose of this page (and the links it creates) is to cover reconstitution and weight ratios for Food Reserves' Meal Systems (both General and Long-Term Storage). This section answers the following FAQ particulars:
- If I don't want to add 13.5 gallons and make 250 servings, how much water do I use to make a small portion?
- How do arrive at 250 servings per container?
- What is the relationship between dried weight and prepared weight?
These and other essential questions are covered that go beyond the simple nutritional data available on the general Food Reserves meal page. Also, note that "protein" refers to the meat replacement and/or meat replacement and pasta portion of each meal system.
Making Smaller Portions
This page is devoted to reconstitution ratios on our meal systems. A frequently answered question, however, is: "How to I make small, single serving portions?" In dealing with smaller portions, it's important to point out that there are at least two components to every meal:
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the "sauce" pouch, and
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the "protein" pouch.
For the purposes of describing how meals are created, we include any pasta as part of the "protein" portion, even though it's starch-based. For most of the meals, you can make a single serving simply by adding a cup to a cup and a half of water to three full tablespoons of sauce and two tablespoons of protein. As you work with the meals, you'll discover that you may want more or less protein in the sauce than the directions call for. In either event, you will end up with approximately 4 oz. of finished product.
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