Klarstein SHAFTESBURY Bedienungsanleitung Seite 35

EN
Pretreatment 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 pretreatment. 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. Leaving these enzymes active in the food will cause them to
continue to bring about changes in flavour 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 flavour when reconstituted.
Steaming
Steaming is the best method of pretreatment. 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 a bowl of cold water to stop cooking and for food to retain its colour. Pat
dry and spread on trays to dehydrate.
Blanching
Blanching is recommended for green beans, cauliflower, broccoli, asparagus,
potatoes and peas. Since these vegetables are often used in soups or stews,
blanching will ensure that they retain a desirable colour. 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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