Wait: A lot of my home-made stuff is best if I soak it for a couple hours (just takes a few ounces in the wide-mouth or ziploc)) then heat it -warm it, actually - to edible temp. Saves a LOT of stove fuel, too. Only requires heating from ambient temp to edible, rather than from cold to boiling. I generally mix it up at breakfast, and by dinner its ready to heat.
Keep in mind that most prepared dried foods, even pasta, are not being cooked in the prescribed process, they are just being soaked. The heat is only used to speed up the process of rehydrating. That's why boiling is a waste of time and fuel.
Wow, never thought of it that way. Great tip!
