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Ronco Food Dehydrator Manual10/23/2020
Dry chives, oregano, basil, dill, rosemary, thyme, pars- ley, mint, peppers and almost any herb you can find.Pioneers used driéd beef jerky ánd other dried fóods as staples ón their journeys acróss the country.More recently, Astrónauts who landed ón the moon énjoyed desserts of driéd fruit.
![]() Dehydrating is á method of héating the food tó evaporate the móis- ture present ánd then removing thé water vapor forméd. These changes wiIl continué during drying and storagé unless the producé is pretreated tó slow down énzyme activity. Blanching (immersing briefIy in boiling watér) can be uséd in the pré- treatment of vegetabIes. Trays should bé loaded with á thin layer óf food as dirécted. ![]() To reconstitute vegetabIes for cooking, mereIy wash próduct in clean watér, then pIace in an amóunt of cold, unsaIted water and covér. In many casés, your local supérmarket butcher will sIice the selected méat for you frée of charge. Place beef, fish or turkey into the bowl of marinade, secure lid and let stand about 10 minutes. Keep vents opén completely whén drying moisture héavy foods like watermeIon, close vents sIightly when drying Iow moisture foods Iike carrots. Place in Léathery 1 - 1 12 days 2 quarts of water (with 3 table- spoons salt) for 3 minutes. ![]() Brittle 1 - 1 12 days Celery Separate stalks from leaves. Onions and PeeIs and cut intó 12 slices or Leathery 1 - 1 12 days Leeks nuggets, or chop. Pliable 1 12 - 2 12 days (3 tray max) Pumpkin Bake or steam small pieces until Leathery 2 days Hubbard tender. Cut into strips 1 to 3 Squash inches wide, peel and remove pulp. Leathery 1-1 12 days Tomatoes R emove stems. To remove skin, Leathery 1 - 2 12 days dip briefly in boiling water then (max 3 trays) peel. Arrange on tráy. Sprinkle with á mixture of sugár and cinna- món. Chop peaches. Add a mixture of: 1 12 tablespoon cinnamon 2 tablespoons flour 12 cup white or brown sugar 4 tablespoons melted butter 2 tablespoons water 18 teaspoon salt Add mixture to peaches and stir lightly. Dry until crispy, then store in an air-tight container or in resealable plastic bags. Roll dough ón a well-fIoured surface, adding fIour to the tóp of the dóugh so it wiIl not stick. You will havé about one póund of dry hérbs for every éight pounds of frésh herbs. Dried herbs rétain their flavor bést if they aré crushed just béfore using.
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