Nesco FD-1040 Manuel télécharger pdf (Page 18)

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Vegetable Drying Guidelines

Vegetables will also vary in their drying times. Blanching decreases drying times,

but not all vegetables are blanched. Again, the average drying times in the

following table are general and depend on different variables. For more accurate

times, keep records of your own specific experiences.

Average

Food Preparation Drying Time Uses

Artichoke Cut hearts into 1/8" 6-12 hrs. Marinate or dip in batter

strips. Blanch. and fry

Asparagus Wash and cut into 1" 3-10 hrs. Rehydrate, serve in

pieces. Blanch. cream sauce

Beans Remove ends, cut into 6-12 hrs. Stews, soups and

Green/Wax 1" pieces. Blanch. casseroles

Beets Steam until tender. 3-10 hrs. Soups and stews

Cool and peel.

Cut into 1/2" pieces

Broccoli Wash, cut as for serving. 4-10 hrs. Soups, quiche or souffles,

Blanch. cream or cheese sauce

Carrots Peel, cut ends, slice in 6-12 hrs. Salads, soups, stews and

3/8" thick or shred. carrot cake

Blanch.

Cauliflower Wash, cut as for serving. 6-14 hrs. Soups and stews

Blanch.

Celery Trim, wash and cut 3-10 hrs. Soups, stews, powder for

1/2" slices. Blanch in celery salt (add equal parts

solution of 1/2 t baking celery and salt)

soda to 1 cup water.

Corn Husk, remove silk and 6-12 hrs. Fritters, soups, stews or

blanch. Remove from cob grind for cornmeal

Eggplant Peel, slice 1/4" thick. 4-14 hrs. Cream sauces, casseroles,

Blanch. dip in batter and fry

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Nesco FD-1040 Manuel Page 18