11
Vegetable preparation table
Vegetable
Preparation
Dryness test
Approx. time
(hours)
Artichokes
Cut into 1/3 inch strips and boil for
about ten mins
Brittle
6-14 hours
Asparagus
Cut into 1 inch pieces. Tips yield better
product
Brittle
6-14 hours
Beans
Cut and steam until translucent
Brittle
8-26 hours
Beets
Blanch, cool, remove tops and roots,
slice
Brittle
8-26 hours
Brussel sprout
Cut sprouts from stalk. Cut in half
lengthway
Crispy
8-30 hours
Broccoli
Trim and cut. Steam tender, about 3-5
min
Brittle
6-20 hours
Cabbage
Trim and cut into 1/8 inch strips. Cut
core into 1/4 inch strips
Leathery
6 to 14 hours
Carrots
Steam until tender. Shred or cut into
slices
Leathery
6 to 12 hours
Cauliflower
Steam blanch until tender. Trim and
cut
Leathery
6 to 16 hours
Celery
Cut stalks into 1/4 inch slices
Brittle
6 to 14 hours
Chives
Chop
Brittle
6 to 10
Cucumber
Cut into 1/2 inch slices.
Leathery
6-18 hours
Aubergine/Squash
Trim and slice 1/4 inch to 1/2 inch
thick.
Brittle
6-18 hours
Garlic
Remove skin from clove and slice.
Brittle
6-16 hours
Chilli’s
Dry whole
Leathery
6-14 hours
Mushrooms
Slice, chop or dry whole
Leathery
6-14 hours
Onions
Slice thinly or chop
Brittle
8-14 hours
Peas
Shell and blanch for 3-5 minutes
Brittle
8-14 hours
Peppers
Cut into 1/4 inch strips or rings,
remove seeds
Brittle
4-14 hours
Potatoes
Slice, dice or cut. Steam blanch 8 to 10
minutes
Brittle
6-18 hours
Rhubarb
Remove outer skin and cut into 1/8
inch lengths
No moisture
6-38 hours
Spinach
Stem blanch until wilted, but not
soggy. Kale etc
Brittle
6-16 hours
Tomatoes
Remove skin. Cut into halves or slice
Leathery
6-24 hours
Corguette
Slice into 1/4 inch pieces
Brittle
6-18 hours
