25
EN
Steam blanching
Using a steamer, bring
5 to 7cm
of water to boil in the lower section. Arrange the
prepared vegetables in the upper section of the steamer, and steam them until piping
hot, but not cooked enough to eat (usually
2 to 3 minutes
, and no more than 5
minutes). Stir to ensure that all the vegetables are evenly blanched. Quickly transfer
the steamed vegetables directly to the drying trays.
Water blanching
Take a large saucepan and fill it half-full with water. Bring to the boil. Place the food
directly in boiling water and cover it. Remove it after
2 to 3 minutes
. Quickly transfer
the vegetables to the drying trays.
Microwave blanching
Microwave ovens can easily be used to blanch fresh vegetables. Prepare the
vegetables in the same way as for steam blanching. Place the vegetables in a
microwave-safe dish with a small amount of water (refer to your microwave's cooking
chart). Cook for 1/4 to 1/3 of the time indicated in the table, giving the food a stir after
half the blanching time. Microwave-blanched vegetables will be more colourful than
steam-blanched vegetables. Quickly transfer the blanched vegetables straight to the
drying trays.
Treatment
Vegetables
Preparation
Dehydration
temperature
Dehydration
time in hours
(for reference
only)
Test to check
for dehydration
Beans
Whole
70°C
6-8
Crumbly
Peas
Without the pods
50°C
6-8
Hard
Cucumbers
Unpeeled slices (about 10
mm thick)
50°C
6-8
Hard
Carrots
Unpeeled slices (about 8
mm thick)
70°C
6-8
Hard
Leeks
Sections (6-8 cm long)
70°C
6-10
Crumbly
Peppers
Strips (6-8 cm long)
60°C
6-8
Pliable
Mushrooms
Sliced or whole, if the
mushrooms are small
50°C
4-6
Hard
Celery
Unpeeled slices (about 8
mm thick)
70°C
6-10
Hard
Tomatoes
Halves
70°C
12-14
Pliable
Slices (about 6 mm thick)
70°C
7-10
Hard
Courgettes
Unpeeled slices (about 8
mm thick)
60°C
6-8
Hard