7100 Instructions sgle pg 6/18/01 9:46 AM Page 13
Food Dehydrator
VEGETABLES THAT DRY BEST
| Vegetables | Preparation | Uses |
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| and Pretreatment |
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| Beets | Use small tender beets. Steam | Flake in blender |
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| until almost tender. Slice 3/8” | for soups, salads, |
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| thick. | pickled beets |
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| Carrots | Peel, dice 3/8” thick and steam | Dry soup mixes; |
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| or microwave blanch | grated for carrot |
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| cake. |
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| Corn | Husk and remove silk, steam or | Fritters, chowders, |
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| microwave blanch; cut from cob. | soups, stews |
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| Green | Snip off ends; slice diagonally | Soups, stews or |
| Beans | in inch segments, steam or | casseroles |
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| microwave blanch, quick |
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| freezing for |
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| prior to placing in dehydrator |
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| will tenderize the beans. |
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| Garlic | Separate and peel cloves; cut in | Powder in blender |
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| half lengthwise | for seasoning |
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| Mushrooms | Remove any woody portions | Use in eggs, |
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| from stem, slice lengthwise | spaghetti or |
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| 1/2” thick, steam or | creamed dishes |
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| microwave blanch. |
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Vegetables | Preparation | Uses |
| and Pretreatment |
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Onions | Trim ends and remove paper | Flake in blender; |
| shell. Dice 1/4” to 1/2” thick. | seasoning |
Peas | Shell and steam or microwave | Soups, stews, or |
| blanch. | cream sauces |
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Peppers | Remove core, dice or slice 3/8” | Seasonings, |
| thick. | soups, stews |
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Potatoes | Peel and slice 1/4” to 3/8” thick. | Hash brown |
| Steam or microwave blanch. | potatoes, soups |
| Rinse well in cold water to remove |
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| starch. |
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Tomatoes | Core and slice in 1/2” thick | Powder in blender |
| slices. | and use as salad |
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| sprinkles or in |
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| place of tomato |
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| sauce. |
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