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Vegetable Preparation Table
APPROX. TIME
VEGETABLE PREPARATION DRYNESS TEST (HOURS)
Artichokes Cut into 1/3-inch strips. Boil about 10 minutes brittle 6 to 14
Asparagus Cut into 1-inch pieces. Tips yield better product brittle 6 to 14
Beans Cut and steam blanch until translucent brittle 8 to 26
Beets Blanch, cool, remove tops and roots. Slice brittle 8 to 26
Brussels Cut sprouts from stalk Cut in half lengthwise crispy 8 to 30
Broccoli Trim and cut. Steam tender, About 3 to 5 min. brittle 6 to 20
Cabbage Trim and cut into 1/8-inch strips. Cut core into 1/4-inch strips leathery 6 to 14
Carrots Steam until tender. Shred or cut into slices leathery 6 to 12
Caulifl ower Steam blanch until tender. Trim and cut leathery 6 to 16
Celery Cut stalks into ¼-inch slices brittle 6 to 14
Chives Chop brittle 6 to 10
Cucumber Pare and cut into 1/2-inch slices leathery 6 to 18
Eggplant/Squash Trim and slice ¼-inch to ½ inch thick brittle 6 to 18
Garlic Remove skin from clove and slice brittle 6 to 16
Hot Peppers Dry whole leathery 8 to 14
Mushrooms Slice, chop, or dry whole leathery 6 to 14
Onions Slice thinly or chop brittle 8 to 14
Peas Shell and blanch for 3 to 5 minutes brittle 8 to 14
Peppers Cut into ¼-inch strips or rings. Remove seeds brittle 4 to 14
Potatoes Slice, dice or cut. Steam blanch 8 to 10 min. brittle 6 to 18
Rhubarb Remove outer skin and cut into 1/8-inch lengths no moisture 8 to 38
Spinach Steam blanch until wilted, but not soggy Kale etc. brittle 6 to 16
Tomatoes Remove skin. Cut in halves or slices leathery 8 to 24
Zucchini Slice into 1/4-inch pieces brittle 6 to 18
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