How to Dry Foods

How to Dry Foods

Language: English

Pages: 224

ISBN: 1557884978

Format: PDF / Kindle (mobi) / ePub

When you dry food, you're saving everything: energy, nutrients, money, and, best of all, taste. This step-by-step guide to drying all kinds of fruits, vegetables, and nuts is also the most comprehensive reference available for methods of drying and home dehydrating equipment. The only book needed to master this age-old culinary tradition, How to Dry Foods includes:

  • Step-by-step instructions on how to dry a wide variety of foods
  • Updated information about equipment and drying techniques
  • More than 100 delicious recipes, from main courses to desserts and more
  • Helpful charts and tables for at-a-glance reference
  • Food safety tips
  • Clever crafts that are made from dried foods

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

Native Harvests: American Indian Wild Foods and Recipes

The Everyday Wok Cookbook: Simple and Satisfying Recipes for the Most Versatile Pan in Your Kitchen

The Vegetarian's Complete Quinoa Cookbook

The Complete Vegan Kitchen: An Introduction to Vegan Cooking with More than 300 Delicious Recipes-from Easy to Elegant

Vegan Brunch: Homestyle Recipes Worth Waking Up For—From Asparagus Omelets to Strawberry Pancakes


















can sulfur halves or quarters for two to three hours. Drying temperature: 130°F to 140°F (54°C to 60°C) until dry. Dryness test: Leathery and pliable with no pockets of moisture. How to use: Peaches may be eaten dried or slightly plumped in breads, chutney, cobblers, cookies, dumplings, granola, and pies. PEARS In the eighth century B.C., Homer referred to pears as a “gift of the gods.” The early Romans developed more than fifty different varieties and introduced the cultivated pear to other

cups water 2⁄3 cup sugar 1⁄2 cup white corn syrup 11⁄2 pounds prepared fruit Combine all of the ingredients, except the fruit, in a large saucepan. Bring to a boil. Add the fruit. Heat the syrup-fruit mixture to 180°F (82°C) on a candy thermometer. Remove from the heat. Allow the mixture to cool. Cover and let it stand at room temperature for eighteen to twenty-four hours. SECOND DAY 11⁄4 cups sugar Carefully remove the fruit from the syrup with a slotted spoon. Add the sugar to the syrup

large skillet over medium heat. Add the onion and bell pepper and sauté for 5 minutes. Add the spinach, rosemary, salt, and black pepper. Cook for 3 minutes. Remove from the heat and cool. Stir in the cheese and dried tomatoes. Cut a horizontal pocket in the side of each chicken breast. Fill the pocket with 3 to 4 tablespoons of the spinach stuffing. Secure the pocket closed with 2 wooden picks. Make the rub: Combine all the rub ingredients in a small bowl. Rub on both sides of each chicken

raspberry vinegar and garlic combine to make a dramatic flavor. This dressing is also good on hearts of romaine. 2 cloves garlic, peeled 1⁄4 cup raspberry vinegar 1⁄4 cup extra-light olive oil 1⁄4 cup vegetable oil 1⁄4 teaspoon sugar 1⁄4 teaspoon salt 1⁄4 teaspoon freshly ground black pepper 1 teaspoon fresh lime juice Chop the garlic in a mini food processor. Add the remaining ingredients and pulse for 5 seconds. Serve immediately or store in the refrigerator in an airtight container

Spread on the waxed paper to the outline of the rectangle. Transfer the butter mixture on the waxed paper to a flat baking sheet and refrigerate. In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve. Heat the milk to lukewarm. Add the sugar, salt, and cardamom and stir to dissolve the sugar. Stir the milk mixture into the yeast mixture. Add the egg and 2 cups of the flour and beat until smooth. Stir in the remaining flour with a wooden spoon until the dough pulls away from

Download sample