Backyard Pro BUTCHER Series - Vegetable Preparation

9
FOOD PREPARATION
VEGETABLE PREPARATION
(Set temperature at 125°F / 52°C)
Fruit
Preparaon
Dryness Test Approx. Time (hrs.)
Archokes Cut into ⅓ inch strips. Boil about 10 minutes Brile 6 to 14
Asparagus Cut into 1-inch pieces. Tips yield beer
product
Brile 6 to 14
Beans Cut and steam blanch unl translucent Brile 8 to 26
Beets Blanch, cool, remove tops and roots. Slice Brile 8 to 26
Brussel Sprout Cut sprouts from stalk. Cut in half lengthwise Crispy 8 to 30
Broccoli Trim and cut. Steam tender, about 3 to 5 min. Brile 6 to 20
Cabbage Trim and cut into ⅛ inch strips. Cut core into ¼
inch strips
Leathery 6 to 14
Carrots Steam unl tender. Shred or cut into slices Leathery 6 to 12
Cauliower Steam blanch unl tender. Trim and cut Leathery 6 to 16
Celery Cut stalks into ¼ inch slices Brile 6 to 14
Chives Chop Brile 6 to 10
Cucumber Pare and cut into ½ inch slices Leathery 6 to 18
Eggplant/Squash Trim and slice ¼ inch to ½ inch thick Brile 6 to 18
Garlic Remove skin from clove and slice Brile 6 to 16
Hot Peppers Dry whole Leathery 6 to 14
Mushrooms Slice, chop, or dry whole Leathery 6 to 14
Onions Slice thinly or chop Brile 8 to 14
Peas Shell and blanch for 3 to 5 minutes Brile 8 to 14
Peppers Cut into ¼ inch strips or rings. Remove seeds Brile 4 to 14
Potatoes Slice, dice or cut. Steam blanch 8 to 10 min. Brile 6 to 18
Rhubarb Remove outer skin and cut into ⅛ inch lengths No moisture 6 to 38
Spinach Steam blanch unl wilted, but not soggy. Kale,
etc.
Brile 6 to 16
Tomatoes Remove skin. Cut in halves or slices Leathery 8 to 24
Zucchini Slice into ¼ inch pieces Brile 6 to 18