Andrew James Digital Food Dehydrator Посібник користувача - Сторінка 11
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Vegetable preparation table
Vegetable
Artichokes
Asparagus
Beans
Beets
Brussel sprout
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Chives
Cucumber
Aubergine/Squash
Garlic
Chilli's
Mushrooms
Onions
Peas
Peppers
Potatoes
Rhubarb
Spinach
Tomatoes
Corguette
Preparation
Cut into 1/3 inch strips and boil for
about ten mins
Cut into 1 inch pieces. Tips yield better
product
Cut and steam until translucent
Blanch, cool, remove tops and roots,
slice
Cut sprouts from stalk. Cut in half
lengthway
Trim and cut. Steam tender, about 3-5
min
Trim and cut into 1/8 inch strips. Cut
core into 1/4 inch strips
Steam until tender. Shred or cut into
slices
Steam blanch until tender. Trim and
cut
Cut stalks into 1/4 inch slices
Chop
Cut into 1/2 inch slices.
Trim and slice 1/4 inch to 1/2 inch
thick.
Remove skin from clove and slice.
Dry whole
Slice, chop or dry whole
Slice thinly or chop
Shell and blanch for 3-5 minutes
Cut into 1/4 inch strips or rings,
remove seeds
Slice, dice or cut. Steam blanch 8 to 10
minutes
Remove outer skin and cut into 1/8
inch lengths
Stem blanch until wilted, but not
soggy. Kale etc
Remove skin. Cut into halves or slice
Slice into 1/4 inch pieces
Dryness test
Brittle
Brittle
Brittle
Brittle
Crispy
Brittle
Leathery
Leathery
Leathery
Brittle
Brittle
Leathery
Brittle
Brittle
Leathery
Leathery
Brittle
Brittle
Brittle
Brittle
No moisture
Brittle
Leathery
Brittle
11
Approx. time
(hours)
6-14 hours
6-14 hours
8-26 hours
8-26 hours
8-30 hours
6-20 hours
6 to 14 hours
6 to 12 hours
6 to 16 hours
6 to 14 hours
6 to 10
6-18 hours
6-18 hours
6-16 hours
6-14 hours
6-14 hours
8-14 hours
8-14 hours
4-14 hours
6-18 hours
6-38 hours
6-16 hours
6-24 hours
6-18 hours