Sunbeam DT5600 manual Use of Dried Food, Drying Fruits, Pre-Treatment, Blanching, To Blanch

Models: DT5600

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Use of Dried Food

Dehydrated fruits and vegetables can be used in a variety of dishes that can be used to make: sauces, casseroles, marinated vegetables, cakes, salads, pies, soups, cereals, pasta dishes and poultry dishes stuffing.

Foods such as garlic, chillies and tomatoes can be bottled in olive oil and stored in a cool dry place for several months.

Drying Fruits

Wash food and pat dry with paper towels.

Remove any blemishes, pips and stones.

Slice as recommended.

Pre-treat where recommended.

NOTE: Food may be peeled or unpeeled when drying. Try drying both ways to distinguish preferred outcome. Unpeeled fruits will take longer to dry.

Pre-Treatment

The pre-treatment of food where recommended helps retard browning while the food is drying.

Where recommended use a natural pre treatment of pineapple or lemon juice. Soak fruit for 3-4 minutes in the juice before placing on drying racks.

Blanching

Some fruits with natural protective wax coatings e.g. figs, grapes and prunes, need to be blanched to speed the drying process.

To Blanch

1.Soak fruits in boiling water for 1-2 minutes.

2.Plunge into ice cold water. Dry well.

3.Slice and commence drying.

Dryness Test

Cool fruit before testing for the final degree of dryness.

Most fruit will be soft and pliable when properly dried.

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Sunbeam DT5600 manual Use of Dried Food, Drying Fruits, Pre-Treatment, Blanching, To Blanch, Dryness Test