ElectrIQ EDFD06 - Drying Herbs

15
*
Dry at 40℃ for 2 to 3 hrs, then increase temperature to 60℃ and dry for remaining time.
** Blanch for 5 minutes or until translucent. If not steamed long enough, they will turn black during drying and
storage.
Drying Herbs
Fresh herbs and spices have a stronger aroma and flavours than commercial dried herbs and spices. They
are prized by food lovers and gourmet cooks. Dried herbs and spices are used more often than fresh
because they are more readily available and convenient to use. Although some flavours are lost when they
are dried, they become more concentrated because so much moisture is removed. Most herbs contain
from 70 to 85 percent water. Eight ounces of fresh herbs will yield about one ounce dried.
The flower, seeds, leaves and stems of herbs can all be used for seasoning. Leaves and stems should be
gathered early in the morning before the heat of the sun dissipates the flavouring oils.
Aubergines
Peel, slice 1/4" thick.
4-14 hrs
55 - 70℃
Cream sauces, casseroles,
Blanch.
dip in batter and fry
Garlic
Separate and peel cloves.
6-12 hrs
55 - 70℃
Powder for seasoning.
Mushrooms*
Clean with soft brush,
4-10 hrs
55 - 70℃
Rehydrate for soups, meat
don’t wash.
dishes, omelettes or frying.
Onions
Remove skins, tops,
6-12 hrs
55 - 70℃
Soups, stews and sauces.
and root ends.
Powder for seasoning salt.
Slice 3/8" thick.
Package immediately.
Peas
Shell, wash and blanch.
5-14 hrs
55 - 70℃
Soups, stews and mixed
vegetables.
Peppers
Remove stem & seeds.
5-12 hrs
55 - 70℃
Soups, stews, pizza, meat
Cut into 1/2" pieces.
dishes and seasoning.
Peppers (hot)
Wash, slice or cut in
3-20 hrs
55 - 70℃
Soups, stews, pizza,
half. Remove seeds if you
desire a milder pepper.
and seasoning.
Potatoes**
Use white potatoes.
6-12 hrs
55 - 70℃
Stews, soups and
Peel and slice 3/8" thick.
Blanch.
casseroles.
Rinse and dry.
Tomatoes
Wash and slice 3/8"
6-12 hrs
55 - 70℃
Soups and stews. Powder
circles or dip in
in blender and add water
boiling water to loosen
for paste or sauce.
skins, halve or quarter.
Dry in roll-up form for pizza
sauce.
Zucchini or
Wash, remove ends
5-10 hrs
55 - 70℃
Breads, chips with
Squash
and slice 3/8" thick or
dip, soups and casserole.
grate. Steam if you plan to
rehydrate
(1 week shelf life)