Title: Vegetables a To Z Part 4
Categories: Dehydrator Vegetable Info
Yield: 1 Textfile

1

Textfile only

** Continued from Part 3 **

CORN, SWEET

QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Yellow varieties SELECTION -- Tender, fresh, young sweet ears with plump kernels dry best. The kernels should be large enough so there are no spaces between rows. Do not store corn. Process it quickly. WATER CONTENT BEFORE DRYING -- 73% PREPARATION -- Husk ears and remove silk. PRETREATMENT -- Steam blanch 3 to 5 minutes over water containing 1 tsp sodium bisulfite per cup of water. Cut the kernels from the cob leaving about 1/4 of the kernel on the cob. DRYING TEMPERATURE -- 150øF (65øC) for 1 to 2 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Crisp and crunchy HOW TO USE -- Rehydrate dried corn to use in fritters, chowders, soups and stews or to make creamed corn. To make cornmeal, grind dry corn in a blender or a food mill. For a delicious crunchy snack, see recipe for Fiesta Corn.

CUCUMBER

QUALITY WHEN DRIED -- Very poor when rehydrated SELECTION -- Dry only small fresh bright green cucumbers, not more than 6-inches long. Before processing, store at refrigerator tempearture, 35ø to 40øF (1ø to 3øC), for no longer than 2 weeks to maintain the highest quality. WATER CONTENT BEFORE DRYING -- 95% PREPARATION -- Wash and peel, if desired. Slice crosswise 1/4-inch thick and sprinkle with seasoning salt for added flavor. PRETREATMENT - None DRYING TEMPERATURE -- 140øF (60øC) for 1 hour, and then 130øF (55øC) until dry. DRYNESS TEST -- Crisp HOW TO USE -- Keep extremely dry and use within 1 to 2 weeks if stored at room temperature. Storage life of dried cucumbers will be longer if they are stored in the freezer. Chop dried cucumbers in a blender and sprinkle dry on salads. Seasoned cucumbers may be used as chips for dips.

EGGPLANT

QUALITY WHEN DRIED -- Poor to fair SELECTION -- Fresh, firm, young eggplant heavy for its size, with a uniform good color, dries best. Ripe eggplant is about 4 inches in diameter and is a glossy purple-black. Store at 45øF (5øC) before processing to maintain the highest quality. WATER CONTENT BEFORE DRYING -- 94% PREPARATION -- Wash, peel and cut into 1/2-inch slices or 1/2-inch dice. PRETREATMENT -- Steam blanch 3 to 5 minutes over water containing 1 tsp sodium bisulfite per cup of water. DRYING TEMPERATURE -- 140øF (60øC) for 2 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Very tough to brittle HOW TO USE -- Rehydrate eggplant and serve in a cream sauce with Parmesan cheese, garnished with snipped chives or parsley. The sauce may also be seasoned with allspice, chili powder, curry powder, garlic or oregano. Or dip rehydrated eggplant in a batter and fry.

GARLIC

Fresh garlic keeps well but may be dried to make garlic powder.

QUALITY WHEN DRIED -- Good SELECTION -- Dry only fresh firm garlic cloves with no bruises. PREPARATION -- Separate and peel cloves. Cut in half lengthwise. PRETREATMENT -- None. DRYING TEMPERATURE -- 140øF (60øC) for 2 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Crisp HOW TO USE -- To make garlic salt, powder dried garlic in a blender until fine. Add 4 parts salt to 1 part garlic powder and blend only a second or two. If blended longer, the salt will be too fine and will cake.

** Continued in Part 5 **

** 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

previous

next