Loading ...
Loading ...
Loading ...
Tips for Pre-Treatment of Foods
With most types of cooking, preparation is important for the best results. Foods
that are prepared correctly prior to dehydration will taste better and have a better
appearance.
Cut, shred or dice the food uniformly. Slices should be between 6mm and 20mm
thick. Meats should not be thicker than 5mm.
To avoid browning of fruits soak cut fruit in lemon or pineapple juice for 2-3 minutes,
then place in the dehydrator. Alternatively soak in an ascorbic acid solution (made as
per manufacturers instruction) for 2-3 minutes, then place in the dehydrator.
Waxy fruits, (such as peaches, grapes, blueberries, etc.) should be dipped in boiling
water to remove the wax. This allows moisture to escape easily during dehydration.
Blanching can also be used to pre-treat foods for dehydration.
Preparation of Foods
For best results, select the freshest foods available to dehydrate. Note that immature
fruits and vegetables do not have as much colour and flavour as those that are fully
matured. Foods should be dehydrated as soon after purchase as possible. Foods high
in sugar such as apples, pears, peaches and bananas are prone to darkening due to
oxidation of the sugars.
Below are some pre-treatments that will help to reduce this effect:
Lemon and pineapple juice are natural antioxidants. Place the sliced produce in
fresh lemon or pineapple juice for a few minutes, remove, drain and place on the
dehydrator shelf. For extra flavour, try sprinkling on cinnamon or other spices.
Ascorbic acid mix, (a form of vitamin C) is available at most health food stores and is
can be used in tablet or powder form. Use about 2-3 tablespoons of powder or ground
tablets per litre of water; stir to completely dissolve the powder and place fruit into the
solution for 2-3 minutes. Remove, drain and place on the dehydrator shelf.
Blanching is used primarily to prepare fruits and vegetables for dehydrating that
have skins that will toughen during drying. This process helps lock in the colour and
flavour as well as soften the skin of grapes, cherries. prunes and plums. There are two
blanching methods: Water and Steam.
Water Blanching - Fill a large saucepan about half full of water. Bring the water to a
boil and use tongs to place food directly into the water, cover the saucepan and let
it simmer for approximately 3 minutes. Remove, drain and place on the dehydrator
shelf.
Steam Blanching – Using a steamer pot such as one used in Chinese cooking, put
5-8 centimetres of water in a saucepan and bring to a boil. Place the food into the
steamer basket, place over the saucepan and cover. Steam food for approximately 5
minutes, then remove and place on the dehydrator shell.
Loading ...
Loading ...
Loading ...