The Beginner's Guide to Making and Using Dried Foods by Teresa Marrone

Author:Teresa Marrone
Language: eng
Format: epub, pdf
Tags: preserve, dehydrator, kitchen oven, sun, sun-dried, oven-dried, storing, using, racks, home, fruits, candied fruit, dried, fruit, dried vegetables, drying vegetables, drying herbs, drying, spices, herbs, recipes, meat, poultry, dairy, leathers, baby food, prepapred foods, snacks, cereal, grains, corn, drying flowers, potpourri, jerky, jam, pasta, veggie burgers
Publisher: Storey Publishing, LLC
Published: 2014-06-30T20:27:40+00:00

Drying Methods

Broccoli

Dehydrator/convection oven

Use screens on trays or racks. Broccoli generally takes 9 to 15 hours at 125°F.

Oven (non-convection)

Use screens on racks. Stir and rearrange pieces several times during drying. At 125°F, broccoli may take as little as 9 hours to dry, or as long as 21 hours.

Vegetables are not recommended for sun-drying (see here)

Doneness test: Brittle and dark. The stalks will be shriveled and stiff, and the florets should feel crisp.

Yield: Dried broccoli takes up a lot of room because it can’t be packed tightly without breaking. When dried, 1 pound of fresh broccoli in serving-size pieces will generally fill a 1-quart jar, loosely packed. Broccoli doubles in volume when rehydrated.

To use: To rehydrate, cover generously with boiling water and soak until the stems are no longer hard, 1 to 2 hours; you may also cold-soak overnight. Simmer the rehydrated broccoli in the soaking water until tender, and then dress it up with cheese sauce or cream sauce. Rehydrated broccoli works well when chopped to add to soups, casseroles, soufflés, or quiche. Dried broccoli may also be powdered for use in soups or casseroles.

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