How to Dry Foods

How to Dry Foods

Language: English

Pages: 224

ISBN: 1557884978

Format: PDF / Kindle (mobi) / ePub

When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to master this age-old culinary tradition, How to Dry Foods includes:

  • Step-by-step instructions on how to dry a wide variety of foods
  • Updated information about equipment and drying techniques
  • More than 100 delicious recipes, from main courses to desserts and more
  • Helpful charts and tables for at-a-glance reference
  • Food safety tips
  • Clever crafts that are made from dried foods

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517-669-9506 Email: Website: New York Apple Association P.O. Box 350 Fishers, NY 14453-0350 Phone: 585-924-2171 Fax: 585-924-1629 Email: Website: APRICOTS Because apricots are especially high in vitamin A, careful pretreatment and drying are important so vitamin loss is minimized. They also contain iron, fiber, vitamin C, and several B vitamins. Three medium apricots have about fifty

small, underripe cherries with dark stems, dull color, or soft appearance. Storage before drying: Place unwashed cherries in a large roasting pan to minimize bruising. Do not remove the stems. Cover with a cloth towel. Store in the refrigerator at 32°F (0°C) for up to five days. They are best dried right after harvesting. Water content before drying: Sweet, 80 percent; sour, 84 percent. Preparation: Wash cherries and remove stems. Remove pit with a cherry pitter and dry whole. You can also

seasoned with lemon juice or Parmesan cheese and paprika. Chop in the blender or food processor and use in cream of asparagus soup. Additional information: More information and recipes are available from: California Asparagus Commission 311 E. Main Street, Suite 204 Stockton, CA 95202 Phone: 209-474-7581 Fax: 209-474-9105 Email: Website: Michigan Asparagus Advisory Board P.O. Box 550 DeWitt, MI 44820 Phone 888-669-4250 Fax: 517-669-4251

dry place. Use within 3 to 4 weeks. Trekky Trail Mix Makes about 4 1 ⁄2 cups M&M’s candies add a little color and chocolate to this mix. 1⁄2 cup dried apricots 1⁄2 cup dried peaches 1⁄2 cup dried pineapple 1⁄2 cup dried cherries 1⁄2 cup raisins 3⁄4 cup M&M’s plain chocolate candies 1⁄4 cup sunflower seeds 1⁄2 cup golden raisins 1⁄2 cup dry-roasted peanuts Cut the apricots, peaches, and pineapple into 1⁄2-inch pieces. Combine all ingredients in a medium bowl. Package the trail mix in

firmly packed light brown sugar 2 cloves garlic, crushed 1 tablespoon ground ginger 1 teaspoon black pepper 2 cups soy sauce 7 cups water Combine all of the ingredients in a 4- to 5-quart glass, stoneware, or stainless-steel container. Stir until sugar and salt are dissolved. Follow directions for Brine the Fish (page 132). Gourmet Fish Brine Makes enough brine for 3 to 5 pounds of fish Just a hint of tarragon adds a different flavor. 1 cup salt 2 cups sugar 1⁄2 cup fresh lemon juice

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