Vegetables A To Z Part 5 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 4 **
GREENS
Greens include collard greens, kale, mustard greens, turnip greens and
spinach. Arrange greens in one layer on drying trays. Do not clump them
together. Do not dry with very moist foods as this slows the drying process
too much.
QUALITY WHEN DRIED -- Very poor when rehydrated, compared to fresh.
SELECTION -- Dry only fresh small and tender greens. WATER CONTENT BEFORE
DRYING -- Collard, 85%; Kale, 83%; Spinach, 91%; Turnip, 90% PREPARATION
~- Wash and trim leaves from stems. PRETREATMENT -- Steam blanch until
slightly wilted. DRYING TEMPERATURE -- 130
F (55
C) for 1 hour, then 120
F
(50
C) until dry. DRYNESS TEST -- Crisp, crumbles easily HOW TO USE --
Powder dried greens in a blender or crumble and use in creamed vegetable
soups or other soups and stews. If crumbled, remove the sharp needle-like
veins and residual stems which will be tough and woody when rehydrated.
Lemon juice or vinegar freshens the flavor.
HORSERADISH
Horseradish will smell extremely strong while drying. You may want to
place the dryer outside the house.
QUALITY WHEN DRIED -- Good SELECTION -- Fresh, firm, fully mature roots
are best for drying. PREPARATION -- Trim tops and scour roots with a stiff
brush. Grate coarsely or slice 1/4-inch thick. PRETREATMENT -- None DRYING
TEMPERATURE -- 150
F (65
C) for 1 hour, then 130
F (55
C) until dry.
DRYNESS TEST -- Dry and brittle HOW TO USE -- Powder dried horseradish in
a blender. Rehydrate the powder with enough water to mix and use in
cocktail sauce, fish sauce, mustard or horseradish dressings.
KALE
: See Greens
KOHLRABI
QUALITY WHEN DRIED -- Fair SELECTION -- The thickened base of the stem is
the edible portion which can be dried. It should be 2 to 3 inches in
diameter. The young leaves can be trimmed and cooked like spinach. Before
processing, store at refrigerator temperature 35
to 40
F (1
to 3
C), to
maintain the highest quality. PREPARATION -- Wash and trim root ends and
vine-like stems. Wash again and peel thinly. Cube or slice 1/4-inch thick.
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. DRYNESS TEST ~- Very tough to brittle HOW TO USE -- Serve
rehydrated kohlrabi with butter, salt, pepper and a bit of prepared
mustard. Use it in Oriental dishes as you would water chestnuts or add to
soups or stews. Marinate rehydrated thin strips in French dressing and
serve in salads or with cold meats.
LEGUMES
: See textfile "How to Dry Vegetables"
LENTILS
: See textfile "How to Dry Vegetables" ** Continued in Part 6 ** **
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
GREENS
Greens include collard greens, kale, mustard greens, turnip greens and
spinach. Arrange greens in one layer on drying trays. Do not clump them
together. Do not dry with very moist foods as this slows the drying process
too much.
QUALITY WHEN DRIED -- Very poor when rehydrated, compared to fresh.
SELECTION -- Dry only fresh small and tender greens. WATER CONTENT BEFORE
DRYING -- Collard, 85%; Kale, 83%; Spinach, 91%; Turnip, 90% PREPARATION
~- Wash and trim leaves from stems. PRETREATMENT -- Steam blanch until
slightly wilted. DRYING TEMPERATURE -- 130
F (55
C) for 1 hour, then 120
F
(50
C) until dry. DRYNESS TEST -- Crisp, crumbles easily HOW TO USE --
Powder dried greens in a blender or crumble and use in creamed vegetable
soups or other soups and stews. If crumbled, remove the sharp needle-like
veins and residual stems which will be tough and woody when rehydrated.
Lemon juice or vinegar freshens the flavor.
HORSERADISH
Horseradish will smell extremely strong while drying. You may want to
place the dryer outside the house.
QUALITY WHEN DRIED -- Good SELECTION -- Fresh, firm, fully mature roots
are best for drying. PREPARATION -- Trim tops and scour roots with a stiff
brush. Grate coarsely or slice 1/4-inch thick. PRETREATMENT -- None DRYING
TEMPERATURE -- 150
F (65
C) for 1 hour, then 130
F (55
C) until dry.
DRYNESS TEST -- Dry and brittle HOW TO USE -- Powder dried horseradish in
a blender. Rehydrate the powder with enough water to mix and use in
cocktail sauce, fish sauce, mustard or horseradish dressings.
KALE
: See Greens
KOHLRABI
QUALITY WHEN DRIED -- Fair SELECTION -- The thickened base of the stem is
the edible portion which can be dried. It should be 2 to 3 inches in
diameter. The young leaves can be trimmed and cooked like spinach. Before
processing, store at refrigerator temperature 35
to 40
F (1
to 3
C), to
maintain the highest quality. PREPARATION -- Wash and trim root ends and
vine-like stems. Wash again and peel thinly. Cube or slice 1/4-inch thick.
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. DRYNESS TEST ~- Very tough to brittle HOW TO USE -- Serve
rehydrated kohlrabi with butter, salt, pepper and a bit of prepared
mustard. Use it in Oriental dishes as you would water chestnuts or add to
soups or stews. Marinate rehydrated thin strips in French dressing and
serve in salads or with cold meats.
LEGUMES
: See textfile "How to Dry Vegetables"
LENTILS
: See textfile "How to Dry Vegetables" ** Continued in Part 6 ** **
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