Lakeland 31793, Инструкция пользователя

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11
HERBS
• Make your own dried herbs by gently rinsing very fresh herbs and shaking off any excess
water. They should be picked before the plant begins to flower.
• Remove dead or discoloured leaves and leave leaves on the stem to dry.
• Lay the herbs loosely on the tray and dry for 2-10 hours. The drying time will vary
according to size and type.
• Herbs should be dried at 38ºC to protect sensitive aromatic oils.
• Once dried, let them cool completely, remove the leaves from the stem and store in an
airtight container, paper bag or glass jar and keep out of sunlight.
• To dry large leafed herbs, such as basil and sage, strip leaves, cut in half across the leaf to
allow air inside the stem and shorten drying time.
• Herbs are dry when they snap and crumble easily. Stems should be brittle and break when
bent.
• To check herbs are dry, place in an airtight container, if condensation appears after a
couple of days, they need more drying.
STORING
• It is better for food to be over-dry than under-dry as moist food is more likely to spoil
during storage.
• Store foods in an airtight, moisture proof container to prevent stickiness and rehydration
caused by humidity.
• Vacuum packing food will extend the shelf-life. Then store in an airtight container which
stops light penetrating.
• Do not store fruit and vegetables in the same container as flavour and moisture may
transfer.
• Do not crush or grind herbs until they are ready to use, as this exposes more surface to
the air allowing loss of flavour. If stored well, they should last up to 12-18 months. Dried
herbs are stronger than fresh, so use conservatively and label clearly so they are easy to
recognise.