Steam Blanching; Microwave Blanching - Waring DHR30 Operation Instruction Manual

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 small amount of water (refer to your microwave oven
cooking chart). Cook for 114 to 1 /3 the time listed in the chart,
stirring after half of the blanching 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.
VEGETABLE PREPARATION AND TREATMENT {continued)
Asparagus
Beans
(green)
Beets
Broccoli
Carrots
Corn
Divide tips from stems by snapping in half.
Tips are best for drying, but dried stems can
be crushed and used for seasoning.
Snip off ends and cut as desired. Blanch,
then place in the freezer for 30 to 45 minutes.
Trim, leaving about an inch of the top and
root. Blanch, allow to cool, then cut off the
top and root. Slice.
Trim and cut into pieces. Steam for about
4 to 5 minutes.
Wash, peel, and cut into %-inch long pieces.
Steam for about 4 to 5 minutes.
Remove husk, wash and steam blanch the
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Celery
Chives
Cucumber
Garlic
Mushrooms
Onions
Peppers
(pimentos)
whole piece of corn. Allow to cool, then
shear the corn from the cob.
Break leaves off their stems. Place leaves
separate from stalks in tray(s).
Wash, dry, and mince.
Wash, trim and slice about %-inch thick.
Separate and peel cloves. Cut cloves into
halves or slices.
Remove any soil and remove stem. Dry the
mushroom whole, cut in halves or sliced.
Trim off the ends and peel. Cut into rings
or dice.
Wash and remove core. Cut into halves,
quarters, rings or strips.
VEGETABLE PREPARATION AND TREATMENT {continued)
Peppers
(jalapenos)
Potatoes
Tomatoes
Wash and dry whole.
Wash, peel, and cut or slice as desired;
steam blanch. Rinse under cold water
and pat dry before placing on tray(s).
Note: If you wish to leave the skin on, you
must wash and scrub the potato and remove
all the eyes and scars with the tip of a potato
peeler or paring knife.
Wash and remove stems. Using a ladle or
tongs, dip into boiling water and then into an
ice water bath. You will be able to remove the
skin easily. Cut into halves, quarters or thick
slices.
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