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humedad, temperatura ambiente, de su preferencia personal e incluso, del desarrollo que
haya adquirido la planta en el momento de la cosecha.
Verdura
Preparación
Tratamiento previo:
escalde en agua o al
vapor
Tiempo de
secado
promedio
(horas)
Espárragos
Cortar en trozos de 1" de
longitud.
Agua, 3½-4½ minutos.
Vapor, 4-5 minutos.
6-8
Habichuelas y
Judías
Eliminar los extremos y los hilos.
Cortar en trozos de 1" de
longitud.
Agua, 2 minutos.
Vapor, 2-2½ minutos.
6-11
Remolachas
Cocer hasta que ablanden. Dejar
enfriar y pelar. Cortar en tirillas
de ⅛".
Ninguno, ya cocinado.
4-7
Brócoli
Cortar en trozos adecuados para
servir.
Agua, 2 minutos.
Vapor 3-3½ minutos.
4-7
Zanahorias
Pelar y cortar los extremos.
Cortar en rodajas de ⅛" a ¼" de
grosor.
Agua, 3 minutos.
Vapor, 3-3½ minutos.
4-10
Coliflor
Cortar en trozos adecuados para
servir.
Agua, 3-4 minutos.
Vapor, 4-5 minutos.
5-8
Apio
Eliminar los extremos. Cortar en
rodajas de ¼" de grosor.
Agua, 2 minutos.
2-4
Maíz en grano
Deshojar y retirar el estigma.
Escaldar y cortar el maíz de la
mazorca.
Vapor, 2 minutos.
6-10
Hongos
Lavar bien y cortar en rodajas de
⅜" de grosor.
Agua, 1½ minutos.
2-6
Cebollas
Eliminar la capa más externa.
Cortar el extremo superior y de la
raíz. Cortar en rodajas de ¼" de
grosor.
Vapor, 2-2½ minutos.
3-7
Chícharos
Eliminar la cascara.
Ninguno
5-9
Ajíes y
Pimientos
Eliminar el vástago, corazón,
semillas y particiones interiores.
Cortar en tirillas de ¼" de ancho.
Ninguno
5-10
Papas
Pelar y cortar en rodajas de ¼" de
grosor.
Agua, 2 minutos.
4-8
Calabaza y
Calabacín
Eliminar los extremos. Cortar en
rodajas de ¼" de grosor.
Vapor, 3 minutos.
4-6
Tomates
Pelar si lo desea. Cortar en
secciones de ¾" de ancho.
Ninguno
6-11
63


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