ElectrIQ EDFD06 - Page 14

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TOMATO SLICES use for colour 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.
Vegetable Drying Guidelines
Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are to be 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
Drying
Food
Preparation
Drying Time
Temp.
Uses
Artichoke
Cut hearts into 1/8" strips
6-12 hrs
55 - 70℃
Marinate or dip in batter
Blanch.
and fry
Asparagus
Wash and cut into 1"
3-10 hrs
55 - 70℃
Rehydrate, serve in
pieces. Blanch.
cream sauce
Beans
Remove ends, cut into
6-12 hrs
55 - 70℃
Stews, soups and
Green/Wax
1" pieces. Blanch.
Casseroles
Beets
Steam until tender.
3-10 hrs
55 - 70℃
Soups and stews
Cool and peel.
Cut into 1/2" pieces
Broccoli
Wash, cut as for serving.
Blanch.
4-10 hrs
55 - 70℃
Soups, quiche or soufflés,
.
cream or cheese sauce
Carrots
Peel, cut ends, slice in
6-12 hrs
55 - 70℃
Salads, soups, stews and
3/8" thick or shred.
Blanch.
carrot cake
Cauliflower
Wash, cut as for serving.
Blanch.
6-14 hrs
55 - 70℃
Soups and stews
Celery
Trim, wash and cut
3-10 hrs
55 - 70℃
Soups, stews, powder for
1/2" slices. Blanch in
celery salt (add equal parts
solution of 1/2 t baking
soda to 1 cup water.
celery and salt)
Corn
Husk, remove silk and
6-12 hrs
55 - 70℃
Fritters, soups, stews or
blanch. Remove from cob
grind for cornmeal