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Depending on the type of food used, the results of dehydration will vary. Here
is a list of the terminology that will be used in the following dehydrating guide.
CRISP:
The food breaks easily when bent. Test foods for crispness when they
have fully cooled; warm dried foods may not be crisp even when fully dried.
Dehydrate apples, bananas, green beans, cabbage, celery, citrus fruits, corn,
garlic, leeks, mushrooms, potatoes, radishes, rhubarb, tomatoes, croutons and
cooked meats until crisp.
BRITTLE:
The food crumbles easily into smaller pieces. Test foods for
brittleness when fully cooked. Dehydrate artichokes, asparagus, avocados,
beets, berries, broccoli, Brussels sprouts, carrots, ginger, onions, parsnips, peas,
peppers, zucchini, prepared foods, herbs and nuts until brittle.
LEATHERY:
The food is shriveled and bendable, but will not crack or crumble.
Dehydrate blueberries, cherries, cranberries, dates, eggplant, grapes, pineapple,
plums and strawberries until leather.
PLIABLE:
The food is soft and easy to fold; it will not break when bent.
Dehydrate apricots, cantaloupe, kiwi fruit, mangoes, nectarines, papayas,
peaches, pears, watermelon, and meat, poultry or fish jerky until pliable.
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Parsnips
PREPARATION:
Wash, peel and cut into
¼
-inch slices or shred.
PRETREATMENT:
Steam-blanch for 4 minutes; drain.
DEHYDRATE:
Dry sliced parsnips at 100
º
for 16 to 18 hours, until brittle; dry
shredded parsnips for 10 to 12 hours.
REHYDRATE:
Soak in hot water for 1 hour; drain.
NOTE
•
Parsnips are wonderful mashed, or added to cream sauces, stews and
casseroles.
Peaches
PREPARATION:
Wash, dip into boiling water for 30 to 60 seconds and plunge
into cold water. Remove skins. Halve peeled peaches, remove pits and cut into
¼
-inch slices.
PRETREATMENT:
Ascorbic acid. Soak in solution for 2 to 3 minutes; drain.
DEHYDRATE:
Dry at 100
º
for approximately 30 hours, until pliable.
REHYDRATE:
Soak in cold water for 1 hour, or in hot water for 15 minutes;
drain.
LEATHER:
Excellent for leather. Reduce drying time to approximately 14 hours.
NOTE
•
Dried peaches are good for baked goods, such as pies and cobblers.
•
Try dried peaches in chutney, cereal, trail mix, ice cream, frozen
yogurt and sorbet.
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The following guide and recipes are excerpts from The Dehydrator Cookbook by
Joanna White and appear courtesy of Bristol Publishing. Visit their website at
www.aljdklasdfj.com for more information, to order this book, or to view their
other fine cooking publications.
NOTE:
The temperature listed in each of these guides and recipes is in
Fahrenheit.
