Vegetable Preparation & Treatment - Waring WDH10 Manual

VEGETABLE PREPARATION & TREATMENT
Vegetables are low in acid and have less sugar than fruits, so they
require a little more effort. Some vegetables are better frozen than
dried, so remember to be selective in the vegetables you choose.
PREPARATION
Only the highest quality vegetables should be selected for drying.
Wash them carefully just before dehydrating to remove dirt and
bacteria. Most vegetables should be peeled, trimmed, cut or
shredded prior to drying.
PRETREATMENT
Blanching vegetables prior to drying is recommended. This destroys
the enzymes that can produce "off" flavors when stored and lead
to poor texture and poor dehydration. Steam blanching is a better
method than water blanching because more flavor and vitamins are
retained. Vegetables can also be microwaved.
STEAM BLANCHING
Layer prepared vegetables in the top portion of a steamer or a
steamer insert and steam until the vegetables are heated through,
but are not cooked enough to eat (usually 2 to 3 minutes). Stir to
ensure all vegetables are evenly blanched. Quickly transfer steamed
vegetables directly to drying trays.
MICROWAVE BLANCHING
Microwave ovens can easily be used to blanch fresh vegetables.
Prepare vegetables the same way as for steam blanching. Place
vegetables in a covered casserole dish with a small amount of
water (refer to your microwave oven cooking chart). Cook for
¼ to ¹/ the time listed in the chart, stirring after half of the blanching
3
time. Vegetables blanched in a microwave will be more brightly
colored than those that are steam blanched. Quickly transfer
blanched vegetables directly to drying tray.
11