Nesco FD-1040 Manuel télécharger pdf (Page 17)

Microwave Blanching

A microwave oven is ideal for blanching vegetables. Prepare them in the same

manner as for steam blanching. Place them in a microwave-safe dish, cover and

cook on high for about 1/2 of the time required to completely cook the fresh

vegetable. Depending on the age and design of your microwave, you may

want to stop the cooking half-way through and stir the vegetable to achieve

a more even blanching.

Drying

Load blanched vegetables onto drying trays, making sure that air can move

freely between the pieces. For vegetables, such as corn or peas, that tend to

clump together, stir occasionally to allow air to reach all of the pieces.

Vegetables are dried until they are crisp, tough, or brittle. Package immediately

after drying to prevent absorption of moisture from the air. Usual drying

temperature for vegetables is 130

F to 145

F (55

to 63

C).

Hints and Suggestions

CARROTS

to save time grating, dry carrots for salads, carrot cake or coleslaw.

GREEN PEPPER, ONION, CELERY, CHIVES, ETC.,

chop and dry in a one-day effort for use instantly all year!

GREEN BEANS, WAX BEANS & GREEN PEAS

best when used in soups, stews or casseroles.

ONION POWDER

dry the whole vegetable slice until crisp, then either powder or chop in

blender for chopped onions.

TOMATO SLICES

use for color and crunch when crumbled over a tossed salad. They rehydrate well

in soups, stews and casseroles. Tomato leathers can be powdered and used as

instant soup, sauces and paste.

Add different amounts of water to your

powder mixture to make:

Tomato paste = 1 tsp. powder, 1 tsp. water

Tomato sauce = 1 tsp. powder, 3 tsp. water

Tomato soup = 1 tsp. powder, 1 tsp water,

2 tsp. cream

Tomato juice = 1 tsp. powder, 1/2 c. water

Adjust amount of water to taste for soup

and juice.

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Nesco FD-1040 Manuel Page 17