Drying is a simple and easy way to preserve fresh fruits, vegetables, meats, and herbs. This comprehensive guide includes everything you need to know to get started, whether you are using a dehydrator, your own oven, or the sun. Expert Teresa Marrone thoroughly covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you'll find solid instructions that will ensure great results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles. There are even instructions for drying fresh pasta and making vegetable snack chips and baby-food purees.... tomatoes on page 195. When drying tomatillos in a dehydrator or oven, a temperature of 135 to ... The fruits have a sticky surface, so you need to wash them in cold water, rubbing the surface with your fingers until no longer sticky. Cut out the small core at the top, then slice the tomatillos 1a4 inch thick. Tomatillos require noanbsp;...
|Title||:||The Beginner's Guide to Making and Using Dried Foods|
|Publisher||:||Storey Publishing - 2014-07-30|