How To Dehydrate Vegetables Part 2 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
WATER BLANCHING:
Fill a pot 2/3 full of water and bring it to a rolling boil. Place the
vegetables in a wire basket or colander and submerge them in the boiling
water. After putting the vegetables in the water, bring it to a boil again
before beginning timing. If it takes longer than a minute to come to the
second boil, you probably have too many vegetables in the pot.
STEAM BLANCHING:
Youll need a double-boiler arrangement with water in the bottom part, a
perforated upper pan or container which lets the steam circulate freely
without water touching the vegetables and a tight-fitting lid to prevent
the steam from escaping. Place 1 to 2 inches of water in the bottom part
and bring it to a rolling boil. Layer the prepared vegetables in the upper
perforated part no more than 2 to 2 1/2 inches deep. They should be loosely
packed. Cover tightly with the lid and steam for the specified time. Begin
timing from the moment the lid is replaced. Grated or small pieces of
vegetables may need occasional stirring to expose all their surfaces to the
steam.
Blanching or steaming times vary with the altitude, the amount of
vegetables and the thickness of the pieces. The time given in the charts
should serve as guidelines but test the pieces frequently to prevent
underblanching or overblanching. As a general rule, vegetables should feel
and taste firm, yet tender. They should not be cooked as they would be for
eating, yet should be heated all the way through. Some vegetable pieces
will appear almost translucent to the center when cut. At higher altitudes
about 5,000 feet, increase water blanching time 1 minute and steam
blanching time 2 minutes. Underblanching may cause deterioration in
storage, poor rehydration or bad color. Overblanching results in loss of
color, flavor, nutrition and poor texture when rehydrated.
Drain vegetables if necessary by pouring them directly onto the screened
drying tray, wipe the underside with a clean dish towel. Draining on a
paper towel or cloth, then transferring to the drying tray results in
unnecessary handling of tender vegetables.
You may or may not want to dip blanched or steamed vegetables in cold or
ice water immediately to stop the action of the heat. If vegetables
continue to cook after they have been blanched, they may be overblanched.
However, dipping in ice water exposes blanched vegetables to more water,
therefore more color and vitamin loss. You may compensate for this by
slightly underblanching or understeaming the vegetables, realizing that
they will cook a little longer in the dryer. If the vegetables are
transferred directly from the steamer to the drying trays and placed
immediately in a preheated dryer, the dryer process begins quickly because
the vegetables are already warm. With this information plus a little
experimentating, you can decide which method works best for you.
Some vegetables need other types of pretreatment to increase their storage
life and nutritional value or to hold their color.
SULFITING DURING STEAM BLANCHING
Sulfiting is suggested for vegetables which tend to deteriorate rapidly
during storage, such as green beans, corn or potatoes. Sulfiting increases
shelf life, holds the color and lessens losses of vitamins A and C. I
recommend it if you plan to store these vegetables longer than 3 months.
Or, store dried vegetables in the refrigerator or freezer. Here they will
last for years without any pretreatment and take up far less space than
your frozen foods.
To sulfite, add 1 teaspoon sodium bisulfite per cup of water to the
steaming water. Sodium bisulfite may slightly affect flavor but it is not
harmful. DO NOT ADD SODIUM BISULFITE WHEN WATER BLANCHING VEGETABLES. The
vegetables will absorb the sulfur taste from the water.
OTHER PRETREATMENT METHODS
Some vegetables require specific pretreatment methods: Adding baking
soda to the blanching water, which you can do with celery, or dipping
blanched vegetables, such as carrots, in a cornstarch solution to lessen
vitamin loss. Some vegetables require no pretreatment, such as tomatoes and
onions. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN
= 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
Fill a pot 2/3 full of water and bring it to a rolling boil. Place the
vegetables in a wire basket or colander and submerge them in the boiling
water. After putting the vegetables in the water, bring it to a boil again
before beginning timing. If it takes longer than a minute to come to the
second boil, you probably have too many vegetables in the pot.
STEAM BLANCHING:
Youll need a double-boiler arrangement with water in the bottom part, a
perforated upper pan or container which lets the steam circulate freely
without water touching the vegetables and a tight-fitting lid to prevent
the steam from escaping. Place 1 to 2 inches of water in the bottom part
and bring it to a rolling boil. Layer the prepared vegetables in the upper
perforated part no more than 2 to 2 1/2 inches deep. They should be loosely
packed. Cover tightly with the lid and steam for the specified time. Begin
timing from the moment the lid is replaced. Grated or small pieces of
vegetables may need occasional stirring to expose all their surfaces to the
steam.
Blanching or steaming times vary with the altitude, the amount of
vegetables and the thickness of the pieces. The time given in the charts
should serve as guidelines but test the pieces frequently to prevent
underblanching or overblanching. As a general rule, vegetables should feel
and taste firm, yet tender. They should not be cooked as they would be for
eating, yet should be heated all the way through. Some vegetable pieces
will appear almost translucent to the center when cut. At higher altitudes
about 5,000 feet, increase water blanching time 1 minute and steam
blanching time 2 minutes. Underblanching may cause deterioration in
storage, poor rehydration or bad color. Overblanching results in loss of
color, flavor, nutrition and poor texture when rehydrated.
Drain vegetables if necessary by pouring them directly onto the screened
drying tray, wipe the underside with a clean dish towel. Draining on a
paper towel or cloth, then transferring to the drying tray results in
unnecessary handling of tender vegetables.
You may or may not want to dip blanched or steamed vegetables in cold or
ice water immediately to stop the action of the heat. If vegetables
continue to cook after they have been blanched, they may be overblanched.
However, dipping in ice water exposes blanched vegetables to more water,
therefore more color and vitamin loss. You may compensate for this by
slightly underblanching or understeaming the vegetables, realizing that
they will cook a little longer in the dryer. If the vegetables are
transferred directly from the steamer to the drying trays and placed
immediately in a preheated dryer, the dryer process begins quickly because
the vegetables are already warm. With this information plus a little
experimentating, you can decide which method works best for you.
Some vegetables need other types of pretreatment to increase their storage
life and nutritional value or to hold their color.
SULFITING DURING STEAM BLANCHING
Sulfiting is suggested for vegetables which tend to deteriorate rapidly
during storage, such as green beans, corn or potatoes. Sulfiting increases
shelf life, holds the color and lessens losses of vitamins A and C. I
recommend it if you plan to store these vegetables longer than 3 months.
Or, store dried vegetables in the refrigerator or freezer. Here they will
last for years without any pretreatment and take up far less space than
your frozen foods.
To sulfite, add 1 teaspoon sodium bisulfite per cup of water to the
steaming water. Sodium bisulfite may slightly affect flavor but it is not
harmful. DO NOT ADD SODIUM BISULFITE WHEN WATER BLANCHING VEGETABLES. The
vegetables will absorb the sulfur taste from the water.
OTHER PRETREATMENT METHODS
Some vegetables require specific pretreatment methods: Adding baking
soda to the blanching water, which you can do with celery, or dipping
blanched vegetables, such as carrots, in a cornstarch solution to lessen
vitamin loss. Some vegetables require no pretreatment, such as tomatoes and
onions. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN
= 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp