
75
Vegetables
Pre treatment
Drying time
Suggested Use
Vegetables
Carrot, peeled, 1 cm dice
None
6-8 hours
Add to cake, bread
and scone mixtures
Celery, 1 cm dice
None
4-5 hours
Add to soup mixes
and casseroles
Eggplant, 5 mm slices
Blanch in
hot water
6-8 hours
Add to tomato sauces
Ginger, peeled, 5 mm
slices
Scrub under
warm water
8-10 hours
Add to curries, fruit
cake and muffin
mixtures
Mushrooms, button, cut
into 1 cm thick slices
None
6-8 hours
Add to risottos and
pasta sauces
Tomatoes, regular, cut
into 1 cm-thick wedges
(dried)
None
6 hours
Add to risottos and
pasta sauces
Tomatoes, Roma (egg)
cut in half semi-dried
None
8 hours
Add to antipasto
platters, sandwich
fillings, pies and tarts
Drying vegetables
Drying chart for vegetables
Preparation
•
Wash vegetables thoroughly and remove
blemishes.
•
Pre-treat where recommended.
Pre-Treatment
•
Steam Blanching: is needed to speed up
drying process for certain vegetables.
•
Blanching: Preserves the colour, stops the
ripening process and generally makes the
produce dry faster.
To Blanch
1. Soak vegetables in boiling water for
1-2 minutes.
2. Plunge into ice cold water.
3. Slice and commence drying.
Dryness Test
•
Cool vegetables before attempting the final
test for dryness.
•
Vegetables should feel hard and firm with
no soft spots.
Expect a variance in the time needed to dry different foods. Drying times are affected by the size
of the load, thickness of slices, humidity and temperature in your home.
Содержание EP5800
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