Nesco FD-1040 Manuel télécharger pdf (Page 25)

Preparation (continued)

To dry small-leafed herbs, like thyme, place on a Clean-A-Screen

lined tray. This

helps keep dried herbs from falling through tray. As small herbs dry, they may fly

around inside dehydrator. If this happens, place another screen over drying herbs

to keep them in place.

If flowers are to be used in teas, dry them whole. Wash and separate petals, and

remove any tough or discolored parts. When seedpods have dried, their outer

covering may be removed. Rub seeds between palms of your hands while

blowing to remove husks. Place larger seeds on a Clean-A-Screen

sheet. Place

smaller seeds loosely on a Fruit Roll sheet. Dehydrate until there is no moisture

evident. If seeds are to be used for planting, dry at room temperature to maintain

germination ability.

Testing for Dryness

Herbs are dry when they snap and crumble easily. Stems should be brittle and

break when bent. Seeds should be brittle and usually need additional drying after

they are removed from the seed pods.

To be certain that herbs are sufficiently dry, place in an airtight container for several

days. If condensation appears on inside of container, they need further drying.

Packaging

Dark colored jars with airtight lids are ideal for storing herbs. They don’t allow light

in, which tends to fade and weaken herbs. You can use other containers as long as

they exclude air, light and moisture. Air and light result in flavor loss; moisture

results in caking and color loss or insect infestation.

Storage

As with other dried foods, dried herbs and seeds should be stored in the coolest

place available, preferably below 60

F (15

C), to maintain best flavor. Do not crush

or grind until ready to use. Crushing exposes more surfaces to the air, resulting in

flavor loss. With proper packaging and good storage conditions, dried herbs,

seeds and spices should keep well for 6 – 12 months.

Using Dried Herbs & Spices

Since herbs and spices are usually 3 to 4 times stronger than their fresh counter-

parts, use conservatively. Their taste should be subtle and not overpowering. The

zest of dried herbs is dependent upon storage condition and length of time stored.

Sharpness of flavor deteriorates with age. Some herbs, such as mint or basil, lose

their flavor more rapidly than others when dried. It may take nearly an equal volume

of some dried herbs to replace the amount of fresh called for in the recipe.

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Nesco FD-1040 Manuel Page 25