We've had a lot of questions and comments about how to rotate your food storage over the years, and we've been very impressed with the great ideas we have heard from you. For example, one of our customers uses butter powder when making bread. Another uses cheese blend on top of casseroles while another uses tomato powder in place of tomato paste in everyday cooking.
Here are a few more excellent tips you've shared about food storage rotation:
"I mix the freeze dried fruits (berries, bananas, etc.) with nuts and seeds in sandwich bags to carry as trail mix for hiking." --Amy
"I “inherited” lots of powdered eggs. I use them in all my baking needs. They work wonders. I’ve even used them for French toast when I was out of “real” eggs. You have to beat the mixture smooth, but they tasted really good. I’ve also used sausage TVP and my kids love it! I make pizza with it and stick it in eggs or sauce for noodles. It has a great flavor and is really good for you." --Lisa "I like to use our potato pearls and mashed potato flakes to thicken soups, since using flour or cornstarch generally doesn't work for me. The extra flavor is nice, especially for potato or vegetable soups. I have also used it in tuna corn chowder and thought it tasted pretty good." --Veronica![Creamy soup]()
We would like to give everyone the opportunity to share their own personal tips, ideas, and experiences relating to food storage rotation. Please feel free to share your thoughts in the comments!
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