Vegetables A To Z Part 3 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 2 **
CARROTS
The vitamin A in carrots is easily destroyed by exposure to air during
drying and storage. Color and flavor are also lost. Storage life is
improved by sulfiting and coating with a cornstarch solution.
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Imperator, Red
Cored Chantenay SELECTION -- Choose smooth, well-formed, deep orange
carrots that are slightly more mature than for table use and without woody
fiber or a pithy core. Carrots with green areas or yellow tops are old or
sunburned. WATER CONTENT BEFORE DRYING -- 88% PREPARATION -- Wash, trim
tops and peel, if desired. Slice crosswise or diagonally no thicker than
3/8-inch or cut into 3/8-inch dice. Before processing, store at
refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain highest
quality. PRETREATMENT -- Steam blanch 3 to 4 minutes over water containing
1 tsp sodium bisulfite per cup of water. Remove and dip in a cornstarch
solution of 2 Tbsp cornstarch to 2 cups water. Drain and place on dryer
trays. 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 -- Chop
dried carrots in the blender for carrot flakes to use as salad sprinkles,
in dry soup mixes, in baby food, in cookies or carrot cake (see Scrumptious
Carrot Cake recipe).
CAULIFLOWER
QUALITY WHEN DRIED -- Poor SELECTION -- Dry only small white or creamy
white very fresh flowerets which are firm and compact. PREPARATION -- Wash
flowerets and remove from core, splitting stems so flowerets are not more
than 1-inch thick. Before processing, store at refrigerator temperature,
35
to 40
F (1
to 3
C), to maintain highest quality. PRETREATMENT -- Water
blanch 3 to 4 minutes in a vinegar solution of 1 tsp vinegar per 1 gallon
of water. Drain. DRYING TEMPERATURE -- 140
F (60
C) for 2 to 3 hours, then
130
F (55
C) until dry. DRYNESS TEST -- Tough to brittle HOW TO USE --
Powder dried cauliflower in a blender and use in creamed vegetable soups.
If rehydrated, serve with a Hollandaise, cheese or cream sauce and season
with basil, curry powder, nutmeg, paprika, celery or poppy seed. To lighten
dried cauliflower, add a teaspoonful of lemon juice per cup of
reconstituting water.
CELERY
Pretreating with baking soda helps preserve the green color.
QUALITY WHEN DRIED -- Fair VARIETIES BEST FOR DRYING -- Pascal SELECTION
~- Dry only tender, yet mature, long crisp stalks with fresh leaves. The
stalk should feel smooth on the inside rather than rough or puffy. Before
processing, store at refrigerator temperature, 35
to 40
F (1
to 3
C), to
maintain highest quality. WATER CONTENT BEFORE DRYING -- 94% PREPARATION --
Trim base and wash stalks and leaves. Cut crosswise into 1/4- to 1/2-inch
slices. PRETREATMENT -- Water blanch 30 seconds to 1 minute in a baking
soda solution of 1/2 tsp baking soda per cup of water. Celery should still
be quite crisp after blanching. If dried celery is to be powdered in a
blender to make celery salt, blanching is optional. DRYING TEMPERATURE --
150
F (65
C) for 1 hour, then 130
F (55
C) until dry. DRYNESS TEST -- Crisp
HOW TO USE -- Dried celery slices are best in soups and stews with other
vegetables. To make celery flakes, chop both dried leaves and stalks in a
blender. To make celery salt, add one part salt to one part powdered dry
celery.
COLLARD GREENS
: SEE GREENS
** Continued in Part 4 **
** 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
CARROTS
The vitamin A in carrots is easily destroyed by exposure to air during
drying and storage. Color and flavor are also lost. Storage life is
improved by sulfiting and coating with a cornstarch solution.
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Imperator, Red
Cored Chantenay SELECTION -- Choose smooth, well-formed, deep orange
carrots that are slightly more mature than for table use and without woody
fiber or a pithy core. Carrots with green areas or yellow tops are old or
sunburned. WATER CONTENT BEFORE DRYING -- 88% PREPARATION -- Wash, trim
tops and peel, if desired. Slice crosswise or diagonally no thicker than
3/8-inch or cut into 3/8-inch dice. Before processing, store at
refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain highest
quality. PRETREATMENT -- Steam blanch 3 to 4 minutes over water containing
1 tsp sodium bisulfite per cup of water. Remove and dip in a cornstarch
solution of 2 Tbsp cornstarch to 2 cups water. Drain and place on dryer
trays. 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 -- Chop
dried carrots in the blender for carrot flakes to use as salad sprinkles,
in dry soup mixes, in baby food, in cookies or carrot cake (see Scrumptious
Carrot Cake recipe).
CAULIFLOWER
QUALITY WHEN DRIED -- Poor SELECTION -- Dry only small white or creamy
white very fresh flowerets which are firm and compact. PREPARATION -- Wash
flowerets and remove from core, splitting stems so flowerets are not more
than 1-inch thick. Before processing, store at refrigerator temperature,
35
to 40
F (1
to 3
C), to maintain highest quality. PRETREATMENT -- Water
blanch 3 to 4 minutes in a vinegar solution of 1 tsp vinegar per 1 gallon
of water. Drain. DRYING TEMPERATURE -- 140
F (60
C) for 2 to 3 hours, then
130
F (55
C) until dry. DRYNESS TEST -- Tough to brittle HOW TO USE --
Powder dried cauliflower in a blender and use in creamed vegetable soups.
If rehydrated, serve with a Hollandaise, cheese or cream sauce and season
with basil, curry powder, nutmeg, paprika, celery or poppy seed. To lighten
dried cauliflower, add a teaspoonful of lemon juice per cup of
reconstituting water.
CELERY
Pretreating with baking soda helps preserve the green color.
QUALITY WHEN DRIED -- Fair VARIETIES BEST FOR DRYING -- Pascal SELECTION
~- Dry only tender, yet mature, long crisp stalks with fresh leaves. The
stalk should feel smooth on the inside rather than rough or puffy. Before
processing, store at refrigerator temperature, 35
to 40
F (1
to 3
C), to
maintain highest quality. WATER CONTENT BEFORE DRYING -- 94% PREPARATION --
Trim base and wash stalks and leaves. Cut crosswise into 1/4- to 1/2-inch
slices. PRETREATMENT -- Water blanch 30 seconds to 1 minute in a baking
soda solution of 1/2 tsp baking soda per cup of water. Celery should still
be quite crisp after blanching. If dried celery is to be powdered in a
blender to make celery salt, blanching is optional. DRYING TEMPERATURE --
150
F (65
C) for 1 hour, then 130
F (55
C) until dry. DRYNESS TEST -- Crisp
HOW TO USE -- Dried celery slices are best in soups and stews with other
vegetables. To make celery flakes, chop both dried leaves and stalks in a
blender. To make celery salt, add one part salt to one part powdered dry
celery.
COLLARD GREENS
: SEE GREENS
** Continued in Part 4 **
** 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