Drying Herbs - ElectrIQ EDFD06 User Manual

Aubergines
*
Garlic
Mushrooms*
Onions
Peas
Peppers
Peppers (hot) Wash, slice or cut in
Potatoes**
Tomatoes
Zucchini or
Squash
40℃ for 2 to 3 hrs, then
Dry at
** Blanch for 5 minutes or until translucent. If not steamed long enough, they will turn black during drying and
storage.

Drying Herbs

Fresh herbs and spices have a stronger aroma and flavours than commercial dried herbs and spices. They
are prized by food lovers and gourmet cooks. Dried herbs and spices are used more often than fresh
because they are more readily available and convenient to use. Although some flavours are lost when they
are dried, they become more concentrated because so much moisture is removed. Most herbs contain
from 70 to 85 percent water. Eight ounces of fresh herbs will yield about one ounce dried.
The flower, seeds, leaves and stems of herbs can all be used for seasoning. Leaves and stems should be
gathered early in the morning before the heat of the sun dissipates the flavouring oils.
Peel, slice 1/4" thick.
Blanch.
Separate and peel cloves.
Clean with soft brush,
don't wash.
Remove skins, tops,
and root ends.
Slice 3/8" thick.
Shell, wash and blanch.
Remove stem & seeds.
Cut into 1/2" pieces.
half. Remove seeds if you
desire a milder pepper.
Use white potatoes.
Peel and slice 3/8" thick.
Blanch.
Rinse and dry.
Wash and slice 3/8"
circles or dip in
boiling water to loosen
skins, halve or quarter.
Wash, remove ends
and slice 3/8" thick or
grate. Steam if you plan to
rehydrate
4-14 hrs 55 - 70℃
6-12 hrs 55 - 70℃
4-10 hrs 55 - 70℃
6-12 hrs 55 - 70℃
5-14 hrs 55 - 70℃
5-12 hrs 55 - 70℃
3-20 hrs 55 - 70℃
6-12 hrs 55 - 70℃
6-12 hrs 55 - 70℃
5-10 hrs 55 - 70℃
increase temperature to 60
15
Cream sauces, casseroles,
dip in batter and fry
Powder for seasoning.
Rehydrate for soups, meat
dishes, omelettes or frying.
Soups, stews and sauces.
Powder for seasoning salt.
Package immediately.
Soups, stews and mixed
vegetables.
Soups, stews, pizza, meat
dishes and seasoning.
Soups, stews, pizza,
and seasoning.
Stews, soups and
casseroles.
Soups and stews. Powder
in blender and add water
for paste or sauce.
Dry in roll-up form for pizza
sauce.
Breads, chips with
dip, soups and casserole.
(1 week shelf life)
℃
and dry for remaining time.