Drying Vegetables #1
P/16
Preparation
Wash all vegetables thoroughly and remove any blemishes. Pre-treat where
recommended. Read following chart for further information
Pre-Treatment
Blanching may be required to speed up the drying process for certain vegetables.
Steam Blanch
Bring a saucepan of water to the boil then place vegetables in a colander, place
colander into saucepan and cover. You can also steam vegetables in the
microwave. Steam for as long as suggested in the drying chart below, then cool
in ice water, drain and pat vegetables dry. Commence drying. Blanching preserves
colour, stops the ripening process and generally makes the produce dry faster.
Blanch
Soak vegetables in boiling water for 1-2 minutes. Then plunge into ice cold water
and slice.
8-12 Hrs
Steam until tender.
Steam blanch for
4-5 minutes
Steam blanch
until translucent
Cook until tender
Steam blanch
Brittle
Brittle
Brittle
Brittle
Brittle
Brittle
Asparagus
Preparation
Pre-Treatment
Dry-Test
Time
8-10 Hrs
6-8 Hrs
12-14 Hrs
10-12 Hrs
10-14 Hrs
Vegetables
Artichoke
hearts
Beans
Beetroot
Broccoli
Brussel
Sprouts
Cut hearts
into strips
Cut into lengths
Cut into lengths
Remove skin
and slice
Soak in salt water
for 5 minutes, to
remove hidden
insects.
Remove outer
leaves, cut in half
Sream blanch for
3 minutes
