Dehydrating Fruits and Vegetables: How to Use a Food Dehydrator

By Christine Maxwell

A food dehydrator can be used for several things. You can use it to preserve all kinds of meats, herbs, flowers and fruits and vegetables.

Why would anyone take the trouble dehydrating produce at their houses?

It's well known that veggies and fruits are less costly when they're in season. Through dehydrating, you are able to stock up for 12 months and they don't go bad. Drying is a very quick procedure, provided of course that you have a decent food dehydrator.

Listed here are the steps for dehydrating fruits and veggies:

1. Make sure to search for fresh fruits and vegetables. Overripe or bruised produce wouldn't result in the best dehydrated food.

2. Clean the produce through washing. Hull then cut in the same sizes. Being steady in the thickness will assure they will dry out evenly.

3. When dehydrating pears, apples or any type of fruits at risk of oxidation you can actually choose to treat them with citrus juice or ascorbic acid prior to dehydrating. This would protect the fruits from losing its lively colors before, during and following the dehydration process.

4. For fruits, it's best to blanche potatoes, peas, carrots, celery, broccoli, cauliflower and corn in boiling water for 5 minutes prior to dehydrating. This will make drying time a lot quicker and it'll also safeguard the vegetables' color.

5. If you would like, you can add flavor to the vegetables by adding sugar, salt or spices; although this is optional.

6. Start loading the veggies and the fruits into your dehydrator. Make certain to not overlap them since this would slow drying time and the produce would cook unevenly.

7. Turn the dehydrator on. Check the user's manual for the best time and temperature to cook the food although expect for the procedure to take at least eight hours long.

8. Check the food frequently as you reach the end of the dehydrating time. To check, take a slice from the dehydrator and allow it to cool. If it feels dry to the touch, it must be done. To check further, cut the fruit or vegetables to a number of pieces and then check the edge. If you're able to see moisture beads, it's not dry enough yet and requires to be put back into the dehydrator.

9. Allow the fruits and veggies to cool for around Half an hour to 1 hour before placing them in bags.

10. The finished products need additional conditioning before they're ready for storage. Put the dehydrated goods in loosely packed containers and shake them at least once a day for 10 days. This is to ensure that the moisture is equally distributed. If condensation shows up, you'd need to dry out the fruits and vegetables again.

About the Author:

The author has been in the field of food recipes for a long time and maintains a website about cooking tips where you can get answers to the rest of your questions.

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Seeking the Perfect Food Caterer

By Hallie I. Cumiskey

Outside catering is a rapid developing service with many diverse meal possibilities for the public and also businesses all over the world, I'm located in the United Kingdom (England to be precise) plus through time I've seen the outdoor catering market modify dramatically with strange and often wacky services no one could have every considered would certainly or could possibly be offered as a catering choice.

In this post I would like to talk about one of these simple catering services "the spit roast"

But exactly what is a spit roast?

The spit roast is often mistaken for the particular hog roast both are very similar I agree with the fact but being a company providing both of these catering services Let me tell you there are distinctions between the 2 that a lot of individuals don't recognize and this will really make a difference.

The spit roast is a complete pig with the rib cage still inside in contrast to the hog roast it has the particular rib cage taken out, the particular spit roast is that come with a metal poll making use of metal prongs and the rib cage from the pig is utilized to hold the particular pig in position maintaining the shape of the particular pig, the hog roast is also a whole pig but it sets in the metal tray.

The result for both the spit roast as well as the hog roast is the same, it's sizzling roast pork served in a bun or plated having salads however what you would find is actually the particular hog roast meat is more tender and moist since it was grilled in it's own juices, the spit roast during the cooking process looses it's juices and with most hog roast caterers is offered quite dry.

We are a family run catering company and also have been established since year '84, we just use good quality free range pigs and all of our own cooks have been fully trained with a very high standard.

About the Author:

If you are searching for any specialist spit roast food caterer within the Yorkshire place please give us all a ring on 07891562937. You can also visit this website: Spit Roast.

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