Vegetables A To Z Part 2 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued From Part 1 **
BEANS, LIMA
The outer skin on lima beans lengthens the drying time and the rehydration
process, lowering the quality of rehydrated limas.
QUALITY WHEN DRIED -- Fair SELECTION -- Use dark green pods that are
well-filled. The beans should be plump, with tender skins and a light green
color. Hold for only a brief period at 45
to 50
F (5
to 10
C) before
processing. WATER CONTENT BEFORE DRYING -- 68% PREPARATION -- Wash, shell
and wash again. PRETREATMENT -- Water blanch 3 to 5 minutes or steam blanch
2 to 4 minutes. DRYING TEMPERATURE -- 140
F (60
C) for 2 to 3 hours, then
130
F (55
C) until dry. DRYNESS TEST -- Hard to brittle HOW TO USE -- Use
rehydrated lima beans in soups, stews or in a cream sauce with other
vegetables, seasoned with parsley, savory or sage.
BEETS
QUALITY WHEN DRIED -- Fair to good VARIETIES BEST FOR DRYING -- Detroit
Dark Red, Morse Detroit, Ohio Canter SELECTION -- Dry only fresh young
beets, 2 1/3 to 3-inches in diameter with fresh green tops. Beets should
not be woody or tough. Dry those with a uniform dark red color, smooth
skins and minimal light and dark color rings. Before processing, store only
briefly at refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain
highest quality. WATER CONTENT BEFORE DRYING -- 87% PREPARATION -- Wash
beets and remove tops. PRETREATMENT -- Steam until almost tender. Peel and
cut into 1/8-inch strips or a 3/8-inch dice. DRYING TEMPERATURE -- 160
F
(70
C) for 1 hour, then 130
F (55
C) until dry. DRYNESS TEST -- Cracking
brittle HOW TO USE -- Powder dried beets in a blender to use in dry salad
dressings, soups and stews or rehydrate to use in borscht or to pickle or
glaze. Beets are tasty when seasoned with fresh dill, caraway seed, bay
leaves, cloves, nutmeg, basil or mint. Rehydrate by soaking in a small
amount of water overnight in the refrigerator.
BROCCOLI
QUALITY WHEN DRIED -- Poor to fair. SELECTION -- Dry only fresh tender,
young stalks. They should have bright green heads, leaves and stems with
compact dark green or purple- green buds. Yellow flowers visible inside the
buds indicate tough, old broccoli. Before processing, store only briefly at
refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain highest
quality. WATER CONTENT BEFORE DRYING -- 89% PREPARATION -- Wash broccoli
and trim tough stalks. Split larger stalks in half lengthwise or into
quarters. PRETREATMENT ~- Water blanch 2 to 3 minutes or steam blanch 3 to
5 minutes. DRYING TEMPERATURE -- 140
F (60
C) for 2 hours, then 130
F
(55
C) until dry. DRYNESS TEST -- Brittle HOW TO USE -- Serve reconstituted
broccoli with Hollandaise Sauce or a cheese sauce, or season with lemon
juice, nutmeg or oregano and garnish with slivered almonds.
BRUSSELS SPROUTS
: NOT RECOMMENDED FOR DRYING
CABBAGE
Cabbage readily reabsorbs moisture from the air. It will keep well only if
extremely dry. Sulfiting lengthens storage life.
QUALITY WHEN DRIED -- Fair VARIETIES BEST FOR DRYING -- Danish, Domestic,
Savoy, Copenhagen SELECTION -- White varieties do not dry as well. Cabbage
should be solid firm, round and heavy for its size. Before processing,
store in a plastic bag at refrigerator temperatures, 35
to 40
F (1
to
3
C), to maintain the highest quality. WATER CONTENT BEFORE DRYING -- 92%
PREPARATION -- Wash cabbage and trim outer leaves. Cut cabbage in half;
core and shred into 1/4- to 3/8-inch wide pieces. PRETREATMENT -- Steam
blanch 2 to 3 minutes over water containing 1 tsp sodium bisulfite per cup
of water. DRYING TEMPERATURE -- 160
F (70
C) for 1 hour, then 130
F (55
C)
until dry. DRYNESS TEST -- Crisp HOW TO USE -- Cook with ham in soups or
reconstitute and serve with Hollandaise or cheese sauce. To lighten dried
cabbage, add 1 tsp of fresh lemon juice per cup of reconstituting water.
** Continued in Part 3 ** ** 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
BEANS, LIMA
The outer skin on lima beans lengthens the drying time and the rehydration
process, lowering the quality of rehydrated limas.
QUALITY WHEN DRIED -- Fair SELECTION -- Use dark green pods that are
well-filled. The beans should be plump, with tender skins and a light green
color. Hold for only a brief period at 45
to 50
F (5
to 10
C) before
processing. WATER CONTENT BEFORE DRYING -- 68% PREPARATION -- Wash, shell
and wash again. PRETREATMENT -- Water blanch 3 to 5 minutes or steam blanch
2 to 4 minutes. DRYING TEMPERATURE -- 140
F (60
C) for 2 to 3 hours, then
130
F (55
C) until dry. DRYNESS TEST -- Hard to brittle HOW TO USE -- Use
rehydrated lima beans in soups, stews or in a cream sauce with other
vegetables, seasoned with parsley, savory or sage.
BEETS
QUALITY WHEN DRIED -- Fair to good VARIETIES BEST FOR DRYING -- Detroit
Dark Red, Morse Detroit, Ohio Canter SELECTION -- Dry only fresh young
beets, 2 1/3 to 3-inches in diameter with fresh green tops. Beets should
not be woody or tough. Dry those with a uniform dark red color, smooth
skins and minimal light and dark color rings. Before processing, store only
briefly at refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain
highest quality. WATER CONTENT BEFORE DRYING -- 87% PREPARATION -- Wash
beets and remove tops. PRETREATMENT -- Steam until almost tender. Peel and
cut into 1/8-inch strips or a 3/8-inch dice. DRYING TEMPERATURE -- 160
F
(70
C) for 1 hour, then 130
F (55
C) until dry. DRYNESS TEST -- Cracking
brittle HOW TO USE -- Powder dried beets in a blender to use in dry salad
dressings, soups and stews or rehydrate to use in borscht or to pickle or
glaze. Beets are tasty when seasoned with fresh dill, caraway seed, bay
leaves, cloves, nutmeg, basil or mint. Rehydrate by soaking in a small
amount of water overnight in the refrigerator.
BROCCOLI
QUALITY WHEN DRIED -- Poor to fair. SELECTION -- Dry only fresh tender,
young stalks. They should have bright green heads, leaves and stems with
compact dark green or purple- green buds. Yellow flowers visible inside the
buds indicate tough, old broccoli. Before processing, store only briefly at
refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain highest
quality. WATER CONTENT BEFORE DRYING -- 89% PREPARATION -- Wash broccoli
and trim tough stalks. Split larger stalks in half lengthwise or into
quarters. PRETREATMENT ~- Water blanch 2 to 3 minutes or steam blanch 3 to
5 minutes. DRYING TEMPERATURE -- 140
F (60
C) for 2 hours, then 130
F
(55
C) until dry. DRYNESS TEST -- Brittle HOW TO USE -- Serve reconstituted
broccoli with Hollandaise Sauce or a cheese sauce, or season with lemon
juice, nutmeg or oregano and garnish with slivered almonds.
BRUSSELS SPROUTS
: NOT RECOMMENDED FOR DRYING
CABBAGE
Cabbage readily reabsorbs moisture from the air. It will keep well only if
extremely dry. Sulfiting lengthens storage life.
QUALITY WHEN DRIED -- Fair VARIETIES BEST FOR DRYING -- Danish, Domestic,
Savoy, Copenhagen SELECTION -- White varieties do not dry as well. Cabbage
should be solid firm, round and heavy for its size. Before processing,
store in a plastic bag at refrigerator temperatures, 35
to 40
F (1
to
3
C), to maintain the highest quality. WATER CONTENT BEFORE DRYING -- 92%
PREPARATION -- Wash cabbage and trim outer leaves. Cut cabbage in half;
core and shred into 1/4- to 3/8-inch wide pieces. PRETREATMENT -- Steam
blanch 2 to 3 minutes over water containing 1 tsp sodium bisulfite per cup
of water. DRYING TEMPERATURE -- 160
F (70
C) for 1 hour, then 130
F (55
C)
until dry. DRYNESS TEST -- Crisp HOW TO USE -- Cook with ham in soups or
reconstitute and serve with Hollandaise or cheese sauce. To lighten dried
cabbage, add 1 tsp of fresh lemon juice per cup of reconstituting water.
** Continued in Part 3 ** ** 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