Vegetables A To Z Part 4 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 3 **
CORN, SWEET
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Yellow varieties
SELECTION -- Tender, fresh, young sweet ears with plump kernels dry best.
The kernels should be large enough so there are no spaces between rows. Do
not store corn. Process it quickly. WATER CONTENT BEFORE DRYING -- 73%
PREPARATION -- Husk ears and remove silk. PRETREATMENT -- Steam blanch 3
to 5 minutes over water containing 1 tsp sodium bisulfite per cup of water.
Cut the kernels from the cob leaving about 1/4 of the kernel on the cob.
DRYING TEMPERATURE -- 150
F (65
C) for 1 to 2 hours, then 130
F (55
C)
until dry. DRYNESS TEST -- Crisp and crunchy HOW TO USE -- Rehydrate dried
corn to use in fritters, chowders, soups and stews or to make creamed corn.
To make cornmeal, grind dry corn in a blender or a food mill. For a
delicious crunchy snack, see recipe for Fiesta Corn.
CUCUMBER
QUALITY WHEN DRIED -- Very poor when rehydrated SELECTION -- Dry only
small fresh bright green cucumbers, not more than 6-inches long. Before
processing, store at refrigerator tempearture, 35
to 40
F (1
to 3
C), for
no longer than 2 weeks to maintain the highest quality. WATER CONTENT
BEFORE DRYING -- 95% PREPARATION -- Wash and peel, if desired. Slice
crosswise 1/4-inch thick and sprinkle with seasoning salt for added flavor.
PRETREATMENT - None DRYING TEMPERATURE -- 140
F (60
C) for 1 hour, and
then 130
F (55
C) until dry. DRYNESS TEST -- Crisp HOW TO USE -- Keep
extremely dry and use within 1 to 2 weeks if stored at room temperature.
Storage life of dried cucumbers will be longer if they are stored in the
freezer. Chop dried cucumbers in a blender and sprinkle dry on salads.
Seasoned cucumbers may be used as chips for dips.
EGGPLANT
QUALITY WHEN DRIED -- Poor to fair SELECTION -- Fresh, firm, young
eggplant heavy for its size, with a uniform good color, dries best. Ripe
eggplant is about 4 inches in diameter and is a glossy purple-black. Store
at 45
F (5
C) before processing to maintain the highest quality. WATER
CONTENT BEFORE DRYING -- 94% PREPARATION -- Wash, peel and cut into
1/2-inch slices or 1/2-inch dice. PRETREATMENT -- Steam blanch 3 to 5
minutes over water containing 1 tsp sodium bisulfite per cup of water.
DRYING TEMPERATURE -- 140
F (60
C) for 2 hours, then 130
F (55
C) until
dry. DRYNESS TEST -- Very tough to brittle HOW TO USE -- Rehydrate eggplant
and serve in a cream sauce with Parmesan cheese, garnished with snipped
chives or parsley. The sauce may also be seasoned with allspice, chili
powder, curry powder, garlic or oregano. Or dip rehydrated eggplant in a
batter and fry.
GARLIC
Fresh garlic keeps well but may be dried to make garlic powder.
QUALITY WHEN DRIED -- Good SELECTION -- Dry only fresh firm garlic cloves
with no bruises. PREPARATION -- Separate and peel cloves. Cut in half
lengthwise. PRETREATMENT -- None. DRYING TEMPERATURE -- 140
F (60
C) for 2
hours, then 130
F (55
C) until dry. DRYNESS TEST -- Crisp HOW TO USE -- To
make garlic salt, powder dried garlic in a blender until fine. Add 4 parts
salt to 1 part garlic powder and blend only a second or two. If blended
longer, the salt will be too fine and will cake.
** Continued in Part 5 **
** 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
CORN, SWEET
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Yellow varieties
SELECTION -- Tender, fresh, young sweet ears with plump kernels dry best.
The kernels should be large enough so there are no spaces between rows. Do
not store corn. Process it quickly. WATER CONTENT BEFORE DRYING -- 73%
PREPARATION -- Husk ears and remove silk. PRETREATMENT -- Steam blanch 3
to 5 minutes over water containing 1 tsp sodium bisulfite per cup of water.
Cut the kernels from the cob leaving about 1/4 of the kernel on the cob.
DRYING TEMPERATURE -- 150
F (65
C) for 1 to 2 hours, then 130
F (55
C)
until dry. DRYNESS TEST -- Crisp and crunchy HOW TO USE -- Rehydrate dried
corn to use in fritters, chowders, soups and stews or to make creamed corn.
To make cornmeal, grind dry corn in a blender or a food mill. For a
delicious crunchy snack, see recipe for Fiesta Corn.
CUCUMBER
QUALITY WHEN DRIED -- Very poor when rehydrated SELECTION -- Dry only
small fresh bright green cucumbers, not more than 6-inches long. Before
processing, store at refrigerator tempearture, 35
to 40
F (1
to 3
C), for
no longer than 2 weeks to maintain the highest quality. WATER CONTENT
BEFORE DRYING -- 95% PREPARATION -- Wash and peel, if desired. Slice
crosswise 1/4-inch thick and sprinkle with seasoning salt for added flavor.
PRETREATMENT - None DRYING TEMPERATURE -- 140
F (60
C) for 1 hour, and
then 130
F (55
C) until dry. DRYNESS TEST -- Crisp HOW TO USE -- Keep
extremely dry and use within 1 to 2 weeks if stored at room temperature.
Storage life of dried cucumbers will be longer if they are stored in the
freezer. Chop dried cucumbers in a blender and sprinkle dry on salads.
Seasoned cucumbers may be used as chips for dips.
EGGPLANT
QUALITY WHEN DRIED -- Poor to fair SELECTION -- Fresh, firm, young
eggplant heavy for its size, with a uniform good color, dries best. Ripe
eggplant is about 4 inches in diameter and is a glossy purple-black. Store
at 45
F (5
C) before processing to maintain the highest quality. WATER
CONTENT BEFORE DRYING -- 94% PREPARATION -- Wash, peel and cut into
1/2-inch slices or 1/2-inch dice. PRETREATMENT -- Steam blanch 3 to 5
minutes over water containing 1 tsp sodium bisulfite per cup of water.
DRYING TEMPERATURE -- 140
F (60
C) for 2 hours, then 130
F (55
C) until
dry. DRYNESS TEST -- Very tough to brittle HOW TO USE -- Rehydrate eggplant
and serve in a cream sauce with Parmesan cheese, garnished with snipped
chives or parsley. The sauce may also be seasoned with allspice, chili
powder, curry powder, garlic or oregano. Or dip rehydrated eggplant in a
batter and fry.
GARLIC
Fresh garlic keeps well but may be dried to make garlic powder.
QUALITY WHEN DRIED -- Good SELECTION -- Dry only fresh firm garlic cloves
with no bruises. PREPARATION -- Separate and peel cloves. Cut in half
lengthwise. PRETREATMENT -- None. DRYING TEMPERATURE -- 140
F (60
C) for 2
hours, then 130
F (55
C) until dry. DRYNESS TEST -- Crisp HOW TO USE -- To
make garlic salt, powder dried garlic in a blender until fine. Add 4 parts
salt to 1 part garlic powder and blend only a second or two. If blended
longer, the salt will be too fine and will cake.
** Continued in Part 5 **
** 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