Espressions EP5800, Инструкция по эксплуатации и рецепты

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Herb/Spice Preparation Drying time Use
Mint
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
2-4 hours Thai dishes and sauces
Oregano
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
2-4 hours
Soups, casseroles
and pasta
Parsley
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
2-4 hours Soups and casseroles
Rosemary None 3 hours
Add to scone and bread
mixes and casseroles
Thyme
Wash, pat dry with paper
towel. Place whole stems
onto drying racks
2-4 hours Soups and casseroles
Drying meat
Dehydrating Meat
Here are some steps to ensure meat is dehy-
drated safely:
• Meats should be dried at 75˚ C.
• Choose lean meat without much marbling
(fat distributed throughout meat).
IMPORTANT: Meat must be of the highest
quality and marinated on day of purchase.
• Marinate the meat in its whole form and
slice after marinating. The marinade needs to
be salty (see Beef jerky recipe) as this helps
draw moisture from the meat reducing the
water content and making the meat safe to
consume.
• Cook the meat to kill any bacteria.
• Store the marinated meat in the fridge for up
to 12 hours. Drain well.
• The meat needs to be sliced thinly and each
slice needs to be of equal thickness, preferably
5 mm. You can achieve this with a deli-style
meat slicer.
• Sometimes partially freezing the meat first,
and then slicing it makes slicing easier. Then
thaw meat before arranging on trays to dry.
• Always slice the meat across the grain. Meat
sliced with the grain falls apart and can have
a chewy texture.
• Dehydrated meat needs to be stored in an
airtight container in the fridge for up to 3-4
weeks. If wanting to store for a longer period,
label, date and freeze for up to 3 months.
Thaw in fridge overnight.
• Once the drying time is complete, cool beef
to room temperature and pat surface dry
with a paper towel to remove any excess
surface moisture and ensure keeping times
are safe.