Vegetables A To Z Part 9 Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
** Continued from Part 8 **
POTATOES
Because fresh potatoes are available all year at modest prices, it is
usually not economical to dry them. Keep in mind that some vitamins are
lost through steaming, rinsing and drying. If potatoes are not steamed
enough, they will turn black during drying and storage. The lower the
moisture content in dried potatoes, the better the storage life.
QUALITY WHEN DRIED -- Good SELECTION -- Potatoes should be mature and
heavy for their size with a low sugar content and free from bruises or
decay. Store potatoes in a cool dry, dark area. Exposure to sunlight or
artificial light will cause a GREENING on the surface due to the
development of chlorophyll. This greening may result in a bitter taste.
Refrigeration or storage below 40
F (5
C) causes the potato starch to
change to sugar, making the cooked potatoes too sweet and causing them to
darken more during cooking or drying. WATER CONTENT BEFORE DRYING -- 80%
PREPARATION -- Peel, wash and slice 1/4 to 3/8 inch thick or shoestring
3/16 inch thick, or grate or dice depending on how the dried potato is to
be used. PRETREATMENT -- Steam blanch over water containing 1 tsp sodium
bisulfite per cup of water 4 to 6 minutes or until translucent but still
firm. Rinse well in cold water to remove gelled starch. DRYING TEMPERATURE
~- 160
F (70
C) for 1 to 2 hours, then 130
F (55
C) until dry. DRYNESS
TEST ~- Crisp HOW TO USE -- Grate slices and rehydrate for hash brown
potatoes. Season with bacon fat and onions. Use diced potatoes in soups,
stews and casseroles.
PUMPKIN
Dried pumpkin stored longer than 1 to 2 months at room temperature
develops an undesirable flavor. Keep dried pumpkin as cool and dry as
possible during storage.
QUALITY WHEN DRIED -- Fair to good SELECTION -- Mature deep orange
pumpkins, heavy for their size and with a fresh, glossy smooth skin dry
best. WATER CONTENT BEFORE DRYING -- 90% PREPARATION -- Wash, cut in half
and remove stems, seeds and fibrous tissues. Peel thin outer skin. Cut in
1/4 inch strips. PRETREATMENT -- Steam for 2 to 3 minutes or until almost
tender. 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 --
Rehydrate dried pumpkin and blend in a blender to use as baby food or in
pumpkin pie.
RADISHES
: NOT RECOMMENDED FOR DRYING
RUTABAGAS
QUALITY WHEN DRIED -- Fair to good SELECTION -- Rutabagas should be firm
and heavy for their size, well- shaped, either round or elongated and
smooth. Before processing, store at refrigerator temperature, 35
to 40
F
(1
to 3
C), to maintain highest quality. WATER CONTENT BEFORE DRYING --
87% PREPARATION -- Wash and peel thinly. Slice 1/2 inch thick or cut into
1/2 inch dice. PRETREATMENT ~- Water blanch 2 to 3 minutes or steam blanch
3 to 5 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 -- Add
to soups or stews. Or mash with butter, mix with cream and season with
nutmeg, dill, thyme, onion or chives.
SHELL BEANS
: SEE LEGUMES in "Vegetables A to Z Part 5"
SOYBEANS
: SEE LEGUMES in "Vegetables A to Z Part 5"
SPINACH
: SEE GREENS in "Vegetables A to Z Part 5"
** Continued in Part 10 **
** 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
POTATOES
Because fresh potatoes are available all year at modest prices, it is
usually not economical to dry them. Keep in mind that some vitamins are
lost through steaming, rinsing and drying. If potatoes are not steamed
enough, they will turn black during drying and storage. The lower the
moisture content in dried potatoes, the better the storage life.
QUALITY WHEN DRIED -- Good SELECTION -- Potatoes should be mature and
heavy for their size with a low sugar content and free from bruises or
decay. Store potatoes in a cool dry, dark area. Exposure to sunlight or
artificial light will cause a GREENING on the surface due to the
development of chlorophyll. This greening may result in a bitter taste.
Refrigeration or storage below 40
F (5
C) causes the potato starch to
change to sugar, making the cooked potatoes too sweet and causing them to
darken more during cooking or drying. WATER CONTENT BEFORE DRYING -- 80%
PREPARATION -- Peel, wash and slice 1/4 to 3/8 inch thick or shoestring
3/16 inch thick, or grate or dice depending on how the dried potato is to
be used. PRETREATMENT -- Steam blanch over water containing 1 tsp sodium
bisulfite per cup of water 4 to 6 minutes or until translucent but still
firm. Rinse well in cold water to remove gelled starch. DRYING TEMPERATURE
~- 160
F (70
C) for 1 to 2 hours, then 130
F (55
C) until dry. DRYNESS
TEST ~- Crisp HOW TO USE -- Grate slices and rehydrate for hash brown
potatoes. Season with bacon fat and onions. Use diced potatoes in soups,
stews and casseroles.
PUMPKIN
Dried pumpkin stored longer than 1 to 2 months at room temperature
develops an undesirable flavor. Keep dried pumpkin as cool and dry as
possible during storage.
QUALITY WHEN DRIED -- Fair to good SELECTION -- Mature deep orange
pumpkins, heavy for their size and with a fresh, glossy smooth skin dry
best. WATER CONTENT BEFORE DRYING -- 90% PREPARATION -- Wash, cut in half
and remove stems, seeds and fibrous tissues. Peel thin outer skin. Cut in
1/4 inch strips. PRETREATMENT -- Steam for 2 to 3 minutes or until almost
tender. 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 --
Rehydrate dried pumpkin and blend in a blender to use as baby food or in
pumpkin pie.
RADISHES
: NOT RECOMMENDED FOR DRYING
RUTABAGAS
QUALITY WHEN DRIED -- Fair to good SELECTION -- Rutabagas should be firm
and heavy for their size, well- shaped, either round or elongated and
smooth. Before processing, store at refrigerator temperature, 35
to 40
F
(1
to 3
C), to maintain highest quality. WATER CONTENT BEFORE DRYING --
87% PREPARATION -- Wash and peel thinly. Slice 1/2 inch thick or cut into
1/2 inch dice. PRETREATMENT ~- Water blanch 2 to 3 minutes or steam blanch
3 to 5 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 -- Add
to soups or stews. Or mash with butter, mix with cream and season with
nutmeg, dill, thyme, onion or chives.
SHELL BEANS
: SEE LEGUMES in "Vegetables A to Z Part 5"
SOYBEANS
: SEE LEGUMES in "Vegetables A to Z Part 5"
SPINACH
: SEE GREENS in "Vegetables A to Z Part 5"
** Continued in Part 10 **
** 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