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Klarstein 10035927 Manual

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EN
Pre-treatment of Vegetables
For the most part, vegetables need little in the way of special treatment for dehydration
although there are some exceptions. Here are some preparation guidelines that will help
you get the most from your dried vegetables. A few vegetables, such as onions, garlic,
peppers, tomatoes and mushrooms can be dried and reconstituted successfully without
pre-treatment. In general if vegetables must be
steamed or blanched for freezing they must be treated for drying.
With the above-named exceptions in mind most remaining vegetables will need to be
steamed or blanched before drying. Many vegetables have enzymes that help the food
ripen and leaving these enzymes active in the food will cause them to continue to bring
about changes in avour and aroma which can be undesirable. Although untreated
vegetables which are dehydrated can still be good for as long as three to four months,
heat treated vegetables reconstitute in less time, keep longer, and generally retain more
avour when reconstituted.
Steaming
Steaming is the best method of pre-treatment. Place a single layer of chopped or sliced
vegetables in a colander or steam basket. Shredded vegetables can be 1.2 cm deep in
the colander or basket. Set vegetables in a pot above a small amount of boiling water
and cover. Water should not touch the vegetables. Begin timing immediately. When
ready to remove, vegetables should be barely tender. Drop in bowl of cold water to
stop cooking and for food to retain its color. Pat dry and spread on trays to dehydrate.
Blanching
Blanching is recommended for green beans, cauliower, broccoli, asparagus, potatoes
and peas. Since these vegetables are often used in soups or stews, blanching will ensure
that they retain a desirable color. To blanch, place prepared vegetables in a pot of
boiling water for 3 to 5 minutes only. Strain and pat dry and place vegetables in the
dehydrator.
Blanching is faster than steaming but many nutrients are lost in the blanching water. lt is
not recommended for chopped or shredded vegetables, which would easily overcook
during blanching. To blanch sliced vegetables, drop the prepared vegetable into a large
pot of boiling water. Do not add more than 1 cup (200 ml) food per quart of boiling
water. Begin timing immediately. For timing follow standard freezing directions. Timing
is approximately one-third to one-half that of steaming or until vegetables are barely
tender.
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