Vegetables A To Z Part 6 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 5 **
MUSHROOMS
Mushrooms are actually the "fruit" of a colorless plant called a fungus.
One of the rarer species of mushrooms, but undoubtedly the choicest, is
BOLETUS EDULIS. Drying seems to actually enhance its flavor and aroma.
Dried KING BOLETE is preferred by fine chefs all over the world.
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Dry only
cultivated or wild mushrooms that are safe. Some good varieties for drying
are: Boletus edulis, Chantrelles, Morels, Lactarias, Agaricus and Bisporus.
SELECTION -- Dry only clean fresh mushrooms with closed caps and visible
gills under the cap. Store at 34
F (0
C) until dehydrating. WATER CONTENT
BEFORE DRYING -- 90% PREPARATION ~- Clean with a soft brush or cloth and
check for evidence of worms or spoilage. Cut away any questionable parts
and trim woody portion from the stem. Dry whole or slice lengthwise in half
or 1/2-inch thick. DRYING TEMPERATURE -- 80
to 90
F (25
to 30
C) for 2 to
3 hours, then increase to 120
to 125
(50
C) until dry. DRYNESS TEST ~-
Crisp or brittle HOW TO USE -- Rehydrate dried mushrooms by soaking them in
boiling water for about half a minute, stirring while soaking to loosen any
dirt that may be present. Lift out gently with a slotted spoon and use in
your favorite recipe.
OKRA
QUALITY WHEN DRIED -- Fair to good SELECTION -- Dry only tender yough
fresh pods, less than 4 inches long. Freshness is determined by how easily
the pods snap. A dull dry appearance frequently indicates old pods. WATER
CONTENT BEFORE DRYING -- 89% PREPARATION -- Wash and cut off tips of
stems. Slice crosswise about 1/4 inch thick. Discard any tough pithy pods.
PRETREATMENT -- Water blanch 2 to 3 minutes or steam blanch 4 to 5
minutes. DRYING TEMPERATURES -- 140
F (60
C) for 2 hours, then 130
F (55
C)
until dry. DRYNESS TEST -- Tough to brittle HOW TO USE -- Rehydrate okra,
drain and toss it in cornmeal seasoned with onion salt and pepper. Fry it
in oil or butter to a golden-brown. You can also use dried okra in soups
and casseroles. It is especially good in dishes with tomatoes and onions. A
little vinegar or lemon juice improves the flavor. Some Southern cooks
maintain that the acidity of vinegar or lemon juice in the cooking water
makes cooked okra less viscous.
ONIONS
Dried onions readily reabsorb moisture, causing deterioration during
storage, so they need to be packaged with extra care. To maintain the best
flavor, chop or powder onions only as needed. During the drying process,
the onion smell will penetrate everything in the surrounding area, so it is
wise to place the dryer outside the house.
QUALITY WHEN DRIED -- Good to excellent VARIETIES BEST FOR DRYING --
Southport White Globe, Southport Yellow Globe, White Creole, Red Creole,
Australian Brown, Ebenezer and White Portugal all are recommended for
drying. The white varieties have the best dried flavor. SELECTION -- Onion
bulbs should be large, fresh and firm, heavy for their size and very
pungent. Store onions in a cool dry place with good ventilation to maintain
the highest quality. DO NOT store them with potatoes. WATER CONTENT BEFORE
DRYING -- 89% PREPARATION -- Trim the bulb ends and remove the paper
shell. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to 1/2 inch
dice, but will be slightly less pungent when dried. PRETREATMENT -- None
DRYING TEMPERATURE -- 160
F (70
C) for 1 to 2 hours, then 130
F (55
C)
until dry DRYNESS TEST -- Feels like paper HOW TO USE -- To make onion
flakes, onion salt or onion powder.
** Continued in Part 7 **
** 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
MUSHROOMS
Mushrooms are actually the "fruit" of a colorless plant called a fungus.
One of the rarer species of mushrooms, but undoubtedly the choicest, is
BOLETUS EDULIS. Drying seems to actually enhance its flavor and aroma.
Dried KING BOLETE is preferred by fine chefs all over the world.
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Dry only
cultivated or wild mushrooms that are safe. Some good varieties for drying
are: Boletus edulis, Chantrelles, Morels, Lactarias, Agaricus and Bisporus.
SELECTION -- Dry only clean fresh mushrooms with closed caps and visible
gills under the cap. Store at 34
F (0
C) until dehydrating. WATER CONTENT
BEFORE DRYING -- 90% PREPARATION ~- Clean with a soft brush or cloth and
check for evidence of worms or spoilage. Cut away any questionable parts
and trim woody portion from the stem. Dry whole or slice lengthwise in half
or 1/2-inch thick. DRYING TEMPERATURE -- 80
to 90
F (25
to 30
C) for 2 to
3 hours, then increase to 120
to 125
(50
C) until dry. DRYNESS TEST ~-
Crisp or brittle HOW TO USE -- Rehydrate dried mushrooms by soaking them in
boiling water for about half a minute, stirring while soaking to loosen any
dirt that may be present. Lift out gently with a slotted spoon and use in
your favorite recipe.
OKRA
QUALITY WHEN DRIED -- Fair to good SELECTION -- Dry only tender yough
fresh pods, less than 4 inches long. Freshness is determined by how easily
the pods snap. A dull dry appearance frequently indicates old pods. WATER
CONTENT BEFORE DRYING -- 89% PREPARATION -- Wash and cut off tips of
stems. Slice crosswise about 1/4 inch thick. Discard any tough pithy pods.
PRETREATMENT -- Water blanch 2 to 3 minutes or steam blanch 4 to 5
minutes. DRYING TEMPERATURES -- 140
F (60
C) for 2 hours, then 130
F (55
C)
until dry. DRYNESS TEST -- Tough to brittle HOW TO USE -- Rehydrate okra,
drain and toss it in cornmeal seasoned with onion salt and pepper. Fry it
in oil or butter to a golden-brown. You can also use dried okra in soups
and casseroles. It is especially good in dishes with tomatoes and onions. A
little vinegar or lemon juice improves the flavor. Some Southern cooks
maintain that the acidity of vinegar or lemon juice in the cooking water
makes cooked okra less viscous.
ONIONS
Dried onions readily reabsorb moisture, causing deterioration during
storage, so they need to be packaged with extra care. To maintain the best
flavor, chop or powder onions only as needed. During the drying process,
the onion smell will penetrate everything in the surrounding area, so it is
wise to place the dryer outside the house.
QUALITY WHEN DRIED -- Good to excellent VARIETIES BEST FOR DRYING --
Southport White Globe, Southport Yellow Globe, White Creole, Red Creole,
Australian Brown, Ebenezer and White Portugal all are recommended for
drying. The white varieties have the best dried flavor. SELECTION -- Onion
bulbs should be large, fresh and firm, heavy for their size and very
pungent. Store onions in a cool dry place with good ventilation to maintain
the highest quality. DO NOT store them with potatoes. WATER CONTENT BEFORE
DRYING -- 89% PREPARATION -- Trim the bulb ends and remove the paper
shell. Slice 1/8 to 1/4 inch thick. Onions may be cut into 3/8 to 1/2 inch
dice, but will be slightly less pungent when dried. PRETREATMENT -- None
DRYING TEMPERATURE -- 160
F (70
C) for 1 to 2 hours, then 130
F (55
C)
until dry DRYNESS TEST -- Feels like paper HOW TO USE -- To make onion
flakes, onion salt or onion powder.
** Continued in Part 7 **
** 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