Vegetables A To Z Part 10 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 9 **
SQUASH, SUMMER
Store dried squash no longer than 1 month, keeping it very cool and dry.
Dried squash may be stored longer in the freezer.
QUALITY WHEN DRIED -- Poor to fair. VARIETIES BEST FOR DRYING -- White,
yellow light or dark green varieties SELECTION -- Choose firm, fresh,
well-shaped squash with shiny smooth skin. They should be heavy for their
size and fairly young. Before processing, store only briefly at
refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain highest
quality. WATER CONTENT BEFORE DRYING -- 94% PREPARATION -- Wash, peel, if
desired, and slice 1/4 to 3/8 inch thick. Coarsely grate zucchini or slice
crosswise 3/16 to 3/8 inch thick for chips. PARETREATMENT -- To use
rehydrated and in cooking, steam 2 to 3 minutes. For zucchini chips, do not
steam, but sprinkle with a seasoned salt or dip in barbecue sauce before
drying. DRYING TEMPERATURE -- 140
F (60
C) for 1 to 2 hours, then 130
F
(55
C) until dry. DRYNESS TEST -- Tough to brittle HOW TO USE -- Zucchini
chips stored at room temperature must be used within one week. Serve other
dried squash sliced or grated in cream or cheese sauce, seasoned with
onion, basil, marjoram or oregano. Grated diced zucchini may be
reconstituted and used in zucchini bread.
SWEET POTATOES or YAMS
Dried sweet potatoes stored longer than 1 or 2 months at room temperature
develop an undesirable flavor. Keep cool and dry during storage.
QUALITY WHEN DRIED -- Fair SELECTION -- Choose thick chunky medium-sized
potatoes that taper toward the ends. They should be free from decay or
blemishes. Before processing, store only briefly in a dry area at 55
F
(12
C) to maintain highest quality. WATER CONTENT BEFORE DRYING -- 71%
PREPARATION -- Steam blanch 2 to 3 minutes or until almost tender DRYING
TEMPERATURE -- 140
F (60
C) for 2 to 3 hours, then 130
F (55
C) until
dry. DRYNESS TEST -- Very tough to brittle HOW TO USE -- Rehydrate dried
sweet potatoes or yams and use to make candied yams. They may also be
browned or fried. Substitute rehydrated sweet potatoes or yams for pumpkin
in bread, pies, cookies or cakes.
** Continued in Part 11 **
** 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
SQUASH, SUMMER
Store dried squash no longer than 1 month, keeping it very cool and dry.
Dried squash may be stored longer in the freezer.
QUALITY WHEN DRIED -- Poor to fair. VARIETIES BEST FOR DRYING -- White,
yellow light or dark green varieties SELECTION -- Choose firm, fresh,
well-shaped squash with shiny smooth skin. They should be heavy for their
size and fairly young. Before processing, store only briefly at
refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain highest
quality. WATER CONTENT BEFORE DRYING -- 94% PREPARATION -- Wash, peel, if
desired, and slice 1/4 to 3/8 inch thick. Coarsely grate zucchini or slice
crosswise 3/16 to 3/8 inch thick for chips. PARETREATMENT -- To use
rehydrated and in cooking, steam 2 to 3 minutes. For zucchini chips, do not
steam, but sprinkle with a seasoned salt or dip in barbecue sauce before
drying. DRYING TEMPERATURE -- 140
F (60
C) for 1 to 2 hours, then 130
F
(55
C) until dry. DRYNESS TEST -- Tough to brittle HOW TO USE -- Zucchini
chips stored at room temperature must be used within one week. Serve other
dried squash sliced or grated in cream or cheese sauce, seasoned with
onion, basil, marjoram or oregano. Grated diced zucchini may be
reconstituted and used in zucchini bread.
SWEET POTATOES or YAMS
Dried sweet potatoes stored longer than 1 or 2 months at room temperature
develop an undesirable flavor. Keep cool and dry during storage.
QUALITY WHEN DRIED -- Fair SELECTION -- Choose thick chunky medium-sized
potatoes that taper toward the ends. They should be free from decay or
blemishes. Before processing, store only briefly in a dry area at 55
F
(12
C) to maintain highest quality. WATER CONTENT BEFORE DRYING -- 71%
PREPARATION -- Steam blanch 2 to 3 minutes or until almost tender DRYING
TEMPERATURE -- 140
F (60
C) for 2 to 3 hours, then 130
F (55
C) until
dry. DRYNESS TEST -- Very tough to brittle HOW TO USE -- Rehydrate dried
sweet potatoes or yams and use to make candied yams. They may also be
browned or fried. Substitute rehydrated sweet potatoes or yams for pumpkin
in bread, pies, cookies or cakes.
** Continued in Part 11 **
** 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