Andrew James AJ000350 Digital Food Dehydrator - Manual (Page 11)

11
Vegetable preparation table
Vegetable Preparation Dryness test Approx. time
(hours)
Artichokes Cut into 1/3 inch strips and boil for
about ten mins Brittle 6-14 hours
Asparagus Cut into 1 inch pieces. Tips yield better
product Brittle 6-14 hours
Beans Cut and steam until translucent Brittle 8-26 hours
Beets Blanch, cool, remove tops and roots,
slice Brittle 8-26 hours
Brussel sprout Cut sprouts from stalk. Cut in half
lengthway Crispy 8-30 hours
Broccoli Trim and cut. Steam tender, about 3-5
min Brittle 6-20 hours
Cabbage Trim and cut into 1/8 inch strips. Cut
core into 1/4 inch strips Leathery 6 to 14 hours
Carrots Steam until tender. Shred or cut into
slices Leathery 6 to 12 hours
Cauliflower Steam blanch until tender. Trim and
cut Leathery 6 to 16 hours
Celery Cut stalks into 1/4 inch slices Brittle 6 to 14 hours
Chives Chop Brittle 6 to 10
Cucumber Cut into 1/2 inch slices. Leathery 6-18 hours
Aubergine/Squash Trim and slice 1/4 inch to 1/2 inch
thick. Brittle 6-18 hours
Garlic Remove skin from clove and slice. Brittle 6-16 hours
Chilli’s Dry whole Leathery 6-14 hours
Mushrooms Slice, chop or dry whole Leathery 6-14 hours
Onions Slice thinly or chop Brittle 8-14 hours
Peas Shell and blanch for 3-5 minutes Brittle 8-14 hours
Peppers Cut into 1/4 inch strips or rings,
remove seeds Brittle 4-14 hours
Potatoes Slice, dice or cut. Steam blanch 8 to 10
minutes Brittle 6-18 hours
Rhubarb Remove outer skin and cut into 1/8
inch lengths No moisture 6-38 hours
Spinach Stem blanch until wilted, but not
soggy. Kale etc Brittle 6-16 hours
Tomatoes Remove skin. Cut into halves or slice Leathery 6-24 hours
Corguette Slice into 1/4 inch pieces Brittle 6-18 hours