Vegetables A To Z Part 7 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 6 **
PARSLEY
Dry parsley at lower temperatures so the flavoring oils and vitamins are
not destroyed. Do not dry parsley or other herbs with very moist foods as
they will absorb the excess moisture and take much longer to dry.
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Evergreen,
Moss-Curled SELECTION -- Use fresh, curly-leaved bright green parsley.
Before processing, store in a plastic bag at refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain the highest quality. WATER CONTENT BEFORE
DRYING -- 85% PREPARATION -- Wash lightly under cold running water.
Separate clusters and discard long or tough stems. PRETREATMENT -- None
DRYING TEMPERATURE -- 90
F (30
C) to 120
F (50
C). May be room dried. HOW
TO USE -- Use the stems and leaves to make powder. Separate the leaves
from the stems to make the flakes.
PARSNIPS
QUALITY WHEN DRIED -- Good SELECTION -- Choose fresh, smooth small or
medium-size roots. Before processing, store at refrigerator temperature,
35
to 40
F (1
to 3
C), to maintain highest quality. WATER CONTENT BEFORE
DRYING -- 79% PREPARATION -- Wash, trim tops and peel, if desired. Slice
crosswise or diagonally up to 3/8 inch thick or cut into 3/8 inch dice.
PRETREATMENT -- Water blanch 2 to 3 minutes or steam blanch 3 to 5
minutes. 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 -- Serve
rehydrated parsnips in cream sauce with or without other vegetables or
mashed with butter and garnished with parsley. They may be candied like
sweet potatoes or yams.
PEAS
The skins on peas slow their drying and rehydration. Home-dried peas are
slightly inferior to commercially dried ones because at home we do not have
the mechanical means to pierce the skins. Sulfiting by soaking rather than
steaming increases storage life and helps retain vitamins.
QUALITY WHEN DRIED -- Fair to good VARIETIES BEST FOR DRYING -- Thomas
Laxton, Dark Seeded SELECTION -- Use fresh, crisp and medium-size pods.
They should be bright green and well-filled. The smaller sizes do not
rehydrate well and the larger ones tend to be starchy. Process immediately.
WATER CONTENT BEFORE DRYING -- 78% PREPARATION -- Shell PRETREATMENT --
Steam blanch 3 minutes. Soak in a cold solution of 1 tsp sodium bisulfite
to 1 quart of water for 2 minutes. DRYING TEMPERATURE -- 130
F (55
C) until
dry DRYNESS TEST -- Brittle and shriveled HOW TO USE -- Peas are good in
soups and stews. You can serve them creamed with carrots, onions or
mushrooms and seasoned with allspice, basil, marjoram, mint, savory, thyme
or tarragon.
** Continued in Part 8 **
** 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
PARSLEY
Dry parsley at lower temperatures so the flavoring oils and vitamins are
not destroyed. Do not dry parsley or other herbs with very moist foods as
they will absorb the excess moisture and take much longer to dry.
QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Evergreen,
Moss-Curled SELECTION -- Use fresh, curly-leaved bright green parsley.
Before processing, store in a plastic bag at refrigerator temperature, 35
to 40
F (1
to 3
C), to maintain the highest quality. WATER CONTENT BEFORE
DRYING -- 85% PREPARATION -- Wash lightly under cold running water.
Separate clusters and discard long or tough stems. PRETREATMENT -- None
DRYING TEMPERATURE -- 90
F (30
C) to 120
F (50
C). May be room dried. HOW
TO USE -- Use the stems and leaves to make powder. Separate the leaves
from the stems to make the flakes.
PARSNIPS
QUALITY WHEN DRIED -- Good SELECTION -- Choose fresh, smooth small or
medium-size roots. Before processing, store at refrigerator temperature,
35
to 40
F (1
to 3
C), to maintain highest quality. WATER CONTENT BEFORE
DRYING -- 79% PREPARATION -- Wash, trim tops and peel, if desired. Slice
crosswise or diagonally up to 3/8 inch thick or cut into 3/8 inch dice.
PRETREATMENT -- Water blanch 2 to 3 minutes or steam blanch 3 to 5
minutes. 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 -- Serve
rehydrated parsnips in cream sauce with or without other vegetables or
mashed with butter and garnished with parsley. They may be candied like
sweet potatoes or yams.
PEAS
The skins on peas slow their drying and rehydration. Home-dried peas are
slightly inferior to commercially dried ones because at home we do not have
the mechanical means to pierce the skins. Sulfiting by soaking rather than
steaming increases storage life and helps retain vitamins.
QUALITY WHEN DRIED -- Fair to good VARIETIES BEST FOR DRYING -- Thomas
Laxton, Dark Seeded SELECTION -- Use fresh, crisp and medium-size pods.
They should be bright green and well-filled. The smaller sizes do not
rehydrate well and the larger ones tend to be starchy. Process immediately.
WATER CONTENT BEFORE DRYING -- 78% PREPARATION -- Shell PRETREATMENT --
Steam blanch 3 minutes. Soak in a cold solution of 1 tsp sodium bisulfite
to 1 quart of water for 2 minutes. DRYING TEMPERATURE -- 130
F (55
C) until
dry DRYNESS TEST -- Brittle and shriveled HOW TO USE -- Peas are good in
soups and stews. You can serve them creamed with carrots, onions or
mushrooms and seasoned with allspice, basil, marjoram, mint, savory, thyme
or tarragon.
** Continued in Part 8 **
** 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