Vegetables A To Z Part 11 (final) Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 10 **
TOMATOES
Dried tomatoes have become a very popular gourmet item in the past
several years. (See "Gourmet Dried Tomatoes") They are easy to dry at home
and have a variety of uses.
The best tomatoes for drying are the Roma or paste tomatoes because they
have more flesh and less water.
Package them securely to exclude air and moisture and freeze or
refrigerate to maintain high quality during storage.
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Plum or paste
tomatoes dry best because they have a meatier flesh. These varieties are
all excellent: Red Pear, Roma VF, LaRoma, Del Oro, San Marzano, Hungarian
Italian, Viva Italia and Super Italian Paste.
Round varieties may also be dried, but have less flavor and shrink more
because they are higher in water content. Dried tomatoes occasionally turn
black during drying due to low acid content or from oxidation. Dark or
black dried tomatoes are not harmful but are not very appetizing. Select
high acid tomatoes if possible to prevent blackening. SELECTION -- Choose
firm, ripe, bright red tomatoes (preferably vine ripened). They should be
heavy for their size, thick-walled, with a high acid content. If tomatoes
are completely ripe and dark red, store at 50
to 60
F (10
to 15
C) before
processing. If not fully ripe, store at 65
to 70
F (18
to 20
C) until
completely ripe. Storing with an apple in a brown paper bag hastens
ripening. Refrigerator storage causes breakdown of the cell structure and
gives tomatoes a watery texture. WATER CONTENT BEFORE DRYING -- 85 to 94%
depending on variety PREPARATION -- Wash and remove center stem core. For
Roma tomatoes, slice lengthwise in 1/2- to 3/4-inch slices or halve or
quarter. Dry skin side down. Skins may also be removed if desired. To peel,
immerse in boiling water 30 to 45 seconds. Immediately place in cold water
and peel. For round tomatoes, slice in 1/2- to 3/4-inch thick slices.
DRYING TEMPERATURES ~- 140
F (60
C) until dry. DRYNESS TEST -- Tough or
crisp HOW TO USE ~- Dried tomatoes are especially nice when seasoned with
Italian spices and garlic in olive oil. Store covered in the refrigerator 6
months or up to a year in the freezer. Chop dried tomatoes in a blender for
seasoning salads, soups, mixed vegetables, casseroles or sauces. Tomatoes
do not rehydrate well for use in salads. Use as you would stewed tomatoes.
Chop just before use.
TURNIPS
QUALITY WHEN DRIED -- Fair to good SELECTION -- Choose smooth, round,
firm turnips with fresh tops. They should be crisp and not woody. Before
processing, store at refrigerator temperature, 35
to 40
F (1
to 3
C), to
maintain highest quality. WATER CONTENT BEFORE DRYING -- 92% PREPARATION --
Wash, remove tops and peel turnips thinly. Slice 3/8 inch thick or cut into
3/8 inch dice. PRETREATMENT ~- Water blanch 3 to 5 minutes or steam blanch
5 to 8 minutes. DRYING TEMPERATURE -- 140
F (60
C) for 2 hours, then 130
F
(55
C) until dry. DRYING TEST -- Very tough to brittle HOW TO USE -- Add
rehydrated white turnips to soups or stews. Rehydrated yellow turnips are
good mashed. Add 1/2 teaspoon sugar per cup of rehydrating water to improve
flavor.
YAMS
: SEE Sweet Potatoes in Part 10
ZUCCHINI
: SEE Squash, Summer in Part 10 ** Final Section of Vegetables A to
Z" ** 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
TOMATOES
Dried tomatoes have become a very popular gourmet item in the past
several years. (See "Gourmet Dried Tomatoes") They are easy to dry at home
and have a variety of uses.
The best tomatoes for drying are the Roma or paste tomatoes because they
have more flesh and less water.
Package them securely to exclude air and moisture and freeze or
refrigerate to maintain high quality during storage.
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Plum or paste
tomatoes dry best because they have a meatier flesh. These varieties are
all excellent: Red Pear, Roma VF, LaRoma, Del Oro, San Marzano, Hungarian
Italian, Viva Italia and Super Italian Paste.
Round varieties may also be dried, but have less flavor and shrink more
because they are higher in water content. Dried tomatoes occasionally turn
black during drying due to low acid content or from oxidation. Dark or
black dried tomatoes are not harmful but are not very appetizing. Select
high acid tomatoes if possible to prevent blackening. SELECTION -- Choose
firm, ripe, bright red tomatoes (preferably vine ripened). They should be
heavy for their size, thick-walled, with a high acid content. If tomatoes
are completely ripe and dark red, store at 50
to 60
F (10
to 15
C) before
processing. If not fully ripe, store at 65
to 70
F (18
to 20
C) until
completely ripe. Storing with an apple in a brown paper bag hastens
ripening. Refrigerator storage causes breakdown of the cell structure and
gives tomatoes a watery texture. WATER CONTENT BEFORE DRYING -- 85 to 94%
depending on variety PREPARATION -- Wash and remove center stem core. For
Roma tomatoes, slice lengthwise in 1/2- to 3/4-inch slices or halve or
quarter. Dry skin side down. Skins may also be removed if desired. To peel,
immerse in boiling water 30 to 45 seconds. Immediately place in cold water
and peel. For round tomatoes, slice in 1/2- to 3/4-inch thick slices.
DRYING TEMPERATURES ~- 140
F (60
C) until dry. DRYNESS TEST -- Tough or
crisp HOW TO USE ~- Dried tomatoes are especially nice when seasoned with
Italian spices and garlic in olive oil. Store covered in the refrigerator 6
months or up to a year in the freezer. Chop dried tomatoes in a blender for
seasoning salads, soups, mixed vegetables, casseroles or sauces. Tomatoes
do not rehydrate well for use in salads. Use as you would stewed tomatoes.
Chop just before use.
TURNIPS
QUALITY WHEN DRIED -- Fair to good SELECTION -- Choose smooth, round,
firm turnips with fresh tops. They should be crisp and not woody. Before
processing, store at refrigerator temperature, 35
to 40
F (1
to 3
C), to
maintain highest quality. WATER CONTENT BEFORE DRYING -- 92% PREPARATION --
Wash, remove tops and peel turnips thinly. Slice 3/8 inch thick or cut into
3/8 inch dice. PRETREATMENT ~- Water blanch 3 to 5 minutes or steam blanch
5 to 8 minutes. DRYING TEMPERATURE -- 140
F (60
C) for 2 hours, then 130
F
(55
C) until dry. DRYING TEST -- Very tough to brittle HOW TO USE -- Add
rehydrated white turnips to soups or stews. Rehydrated yellow turnips are
good mashed. Add 1/2 teaspoon sugar per cup of rehydrating water to improve
flavor.
YAMS
: SEE Sweet Potatoes in Part 10
ZUCCHINI
: SEE Squash, Summer in Part 10 ** Final Section of Vegetables A to
Z" ** 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