Loading ...
Loading ...
Loading ...
Page 10
SET UP & USE
DEHYDRATING VEGETABLES
Vegetable Preparing
Dryness
test
Approx. time
(hours)
Artichoke
Cut into 1/3 inch strips and boil for about
ten mins
Brittle 6-14
Asparagus
Cut into 1 inch pieces. Tips yield better
product
Brittle 6-14
Beans Cut and steam until translucent Brittle 8-26
Beets Blanch, cool, remove tops and roots, slice Brittle 8-26
Brussel sprout Cut sprouts from stalk. Cut in half lengthway Crispy 8-30
Broccoli Trim and cut. Steam tender, about 3-5 min Brittle 6-20
Cabbage
Trim and cut into 1/8 inch strips. Cut core into
1/4 inch strips
Leathery 6-14
Carrots Steam until tender. Shred or cut into slices Leathery 6-12
Cauliower Steam blanch until tender. Trim and cut Leathery 6-16
Celery Cut stalks into 1/4 inch slices Brittle 6-14
Chives Chop Brittle 6-10
Cucumber Cut into 1/2 inch slices Leathery 6-18
Aubergine/Squash Trim and slice 1/4 inch to 1/2 inch thick Brittle 6-18
Garlic Remove skin from clove and slice Brittle 6-16
Chilli’s Dry whole Leathery 6-14
Mushrooms Slice, chop or dry whole Leathery 6-14
Onions Slice thinly or chop Brittle 8-14
Peas Shell and blanch for 3-5 minutes Brittle 8-14
Peppers Cut into 1/4 inch strips or rings, remove seeds Brittle 4-14
Potatoes
Slice, dice or cut. Steam blanch 8 to 10
minutes
Brittle 6-18
Rhubarb
Remove outer skin and cut into 1/8 inch
lengths
No
moisture
6-38
Spinach
Stem blanch until wilted, but not soggy. Kale
etc
Brittle 6-16
Tomatoes Remove skin. Cut into halves or slice Leathery 6-24
Corguette Slice into 1/4 inch pieces Brittle 6-18
Note: The times and procedures, which are described in the table above are only a guide.
Personal preferences of customers can differ to that as described in the table. It is recommended
to experiment with times and temperatures to achieve your preferred texture and taste.
Loading ...
Loading ...
Loading ...