Waring Pro DHR30 - Manual (Page 8)

7
STEAM BLANCHING
Layer prepared vegetables in the top portion of a steamer or
a steamer insert and steam until the vegetables are heated
through but are not cooked enough to eat (usually 2 to 3
minutes). Stir to ensure all vegetables are evenly blanched.
Quickly transfer steamed vegetables directly to drying trays.
MICROWAVE BLANCHING
Microwave ovens can easily be used to blanch fresh
vegetables. Prepare vegetables the same way as for steam
blanching. Place vegetables in a covered casserole dish
with small amount of water (refer to your microwave oven
cooking chart). Cook for ¼ to ¹/
3
the time listed in the chart,
stirring after half of the blanching time. Vegetables blanched
in a microwave will be more brightly colored than those that
are steam blanched. Quickly transfer blanched vegetables
directly to drying tray.
VEGETABLE PREP
Asparagus Divide tips from stems by snapping in half.
Tips are best for drying, but dried stems can
be crushed and used for seasoning.
Beans Snip off ends and cut as desired. Blanch,
(green) then place in the freezer for 30 to 45 minutes.
Beets Trim, leaving about an inch of the top and
root. Blanch, allow to cool, then cut off the
top and root. Slice.
Broccoli Trim and cut into pieces. Steam for about
4 to 5 minutes.
Carrots Wash, peel, and cut into ½-inch long pieces.
Steam for about 4 to 5 minutes.
Corn Remove husk, wash and steam blanch the
whole piece of corn. Allow to cool, then
shear the corn from the cob.