How to dried herbs, teas, fruits and vegetables in the oven - an oven - dehidratorju | Recipes
About olive - Olive Oil Pasta Recipes Sweets - Confectionery Meat Seafood Soups Appetizers Potato specialties Mushrooms Classic Sauces Vegetables Articles - Education sea salt caramel ice cream Studies and Research drying tea, herbs and fruit
Drying fruits, vegetables and spices and herbs is the oldest method of preserving food. Sometimes, and some still are doing it in the sun, wind ... but today you can buy 'dryers', 'dehydrating', which are suitable for each apartment and the matters tackle at home.
Observe the night rate electricity and you will not have wasted too much When choosing a hair - a dehumidifier for drying herbs, teas, fruit and vegetables, make sure that it has a sufficiently large 'trays', the possibility of temperature control and timer - a timer that you can set any overnight hours and the drying temperature and happily went to bed pleasures Child
When drying, you should be careful sea salt caramel ice cream and yourself first 'figure out' at what temperature and how long the dry matter. It is important to always cut into thin more corncrake (apple, pear, banana, persimmon, mushrooms ...), but it can also dry the whole fruit (plums, apricots, blueberries ..).
Dry can be almost anything you can imagine. Chilli, pepper, tea, herbs, vegetables and doing all sorts of combinations. The preferred temperature for drying fruit from 50'C to 65'C. Why?
Drying of fruits and vegetables is a way of preservation, which helps to keep the enzymes and nutritional value of foods. Dehydrogenation is something intermediate between cooked and raw food. The process sea salt caramel ice cream removes sufficient water to prevent the growth of bacteria, yeasts and molds.
Too low a temperature sea salt caramel ice cream will fruit drier too long (between may already splesi) sea salt caramel ice cream at too high a temperature. it will lose its flavor and destroyed most of the nutrients. Fruit is dry when the folding ends no juice retains more elasticity. Otherwise, follow the table for drying food is dehydrating instructions. It is not always everything as it says. Practice makes perfect. Dried fruits store until the next day and not immediately after drying.
Some teas and herbs are very sensitive to high temperature and like to darken. Those prefer to dry in the air. For example. mushrooms and chilli and dried all the way to this break. sea salt caramel ice cream Zmlite sea salt caramel ice cream chilli, boletes is hermetically close to the glass vessel. This will long remain positive available for intake!
For example drying of apples and pears Apples are washed (when healthy is not needed) and sorted. Apple cut into slices - not too thick. That will not tan, they immediately placed in 8 minutes brine (per 1 liter of water 1 teaspoon of salt). Before drying them dry and spread sea salt caramel ice cream them on a plate dryer. Dry at 55 C for 6 to 12 hours. Drying pears requires a bit more precision. The most suitable are Williams (should not be too ripe), which are washed, cut into quarters and remove the seeds. Cut them in wedges. Leave to dry them at a temperature of from 50 to 65 degrees Celsius from 12 to 20 hours.
Vegetables, herbs and teas is dry or feels. 're in the library borrow a book on this topic. As a curiosity we can say that the dried vegetables shorter shelf life than fruit, so it is best to use vegetables in six months. During the drying of herbs temperature does not exceed 36 C, the roots and bark is dried at a temperature of 50 to 60 C.
Dried fruits, vegetables, herbs and teas stored in glass containers (good 'dihtanje' 'sealing'), sea salt caramel ice cream which is well closed and protected from light (in storage shelves in the pantry). They are also wooden boxes with a good seal. We keep them in a dry and dark place. Glued to the container label with the name and date storage.
Work is great and the process is quite long. However, all weigh in winter, when you cook homemade čajček, make a sauce of dried mushrooms, začinjamo with homemade chilli and paprika, cook soup with homemade vegetable seasoning mix, sweeten it with dried apricot & persimmon ... As mentioned earlier practice makes perfect.
About olive - olive oil (3) Recipes (134) Pasta (9) Desserts - cakes (16) Seafood (39) Meat (17) Soups (5) Appetizers (3) potato sea salt caramel ice cream specialties (7) Mushrooms (9) Classic (11) Sauces (6) Vegetables (26) Articles - Education (5) Studies and Research (10) Drying teas, herbs and fruit (6)
Basilica of organic olive oil organic olive oil in the oven bass bass in the oven with olive oil, sea bass in the oven with vegetables bass with olive oil Mediterranean diet Italian cuisine Italian pesto Recipes Mediterranean Mediterranean diet Mediterranean diet Mediterranean cuisine Mediterranean food Mediterranean cuisine stroke excellent pesto olive olive oil, olive oil, olive oil and cancer sea salt caramel ice cream and cancer olive olive oil sauce for pizza sauce
About olive - Olive Oil Pasta Recipes Sweets - Confectionery Meat Seafood Soups Appetizers Potato specialties Mushrooms Classic Sauces Vegetables Articles - Education sea salt caramel ice cream Studies and Research drying tea, herbs and fruit
Drying fruits, vegetables and spices and herbs is the oldest method of preserving food. Sometimes, and some still are doing it in the sun, wind ... but today you can buy 'dryers', 'dehydrating', which are suitable for each apartment and the matters tackle at home.
Observe the night rate electricity and you will not have wasted too much When choosing a hair - a dehumidifier for drying herbs, teas, fruit and vegetables, make sure that it has a sufficiently large 'trays', the possibility of temperature control and timer - a timer that you can set any overnight hours and the drying temperature and happily went to bed pleasures Child
When drying, you should be careful sea salt caramel ice cream and yourself first 'figure out' at what temperature and how long the dry matter. It is important to always cut into thin more corncrake (apple, pear, banana, persimmon, mushrooms ...), but it can also dry the whole fruit (plums, apricots, blueberries ..).
Dry can be almost anything you can imagine. Chilli, pepper, tea, herbs, vegetables and doing all sorts of combinations. The preferred temperature for drying fruit from 50'C to 65'C. Why?
Drying of fruits and vegetables is a way of preservation, which helps to keep the enzymes and nutritional value of foods. Dehydrogenation is something intermediate between cooked and raw food. The process sea salt caramel ice cream removes sufficient water to prevent the growth of bacteria, yeasts and molds.
Too low a temperature sea salt caramel ice cream will fruit drier too long (between may already splesi) sea salt caramel ice cream at too high a temperature. it will lose its flavor and destroyed most of the nutrients. Fruit is dry when the folding ends no juice retains more elasticity. Otherwise, follow the table for drying food is dehydrating instructions. It is not always everything as it says. Practice makes perfect. Dried fruits store until the next day and not immediately after drying.
Some teas and herbs are very sensitive to high temperature and like to darken. Those prefer to dry in the air. For example. mushrooms and chilli and dried all the way to this break. sea salt caramel ice cream Zmlite sea salt caramel ice cream chilli, boletes is hermetically close to the glass vessel. This will long remain positive available for intake!
For example drying of apples and pears Apples are washed (when healthy is not needed) and sorted. Apple cut into slices - not too thick. That will not tan, they immediately placed in 8 minutes brine (per 1 liter of water 1 teaspoon of salt). Before drying them dry and spread sea salt caramel ice cream them on a plate dryer. Dry at 55 C for 6 to 12 hours. Drying pears requires a bit more precision. The most suitable are Williams (should not be too ripe), which are washed, cut into quarters and remove the seeds. Cut them in wedges. Leave to dry them at a temperature of from 50 to 65 degrees Celsius from 12 to 20 hours.
Vegetables, herbs and teas is dry or feels. 're in the library borrow a book on this topic. As a curiosity we can say that the dried vegetables shorter shelf life than fruit, so it is best to use vegetables in six months. During the drying of herbs temperature does not exceed 36 C, the roots and bark is dried at a temperature of 50 to 60 C.
Dried fruits, vegetables, herbs and teas stored in glass containers (good 'dihtanje' 'sealing'), sea salt caramel ice cream which is well closed and protected from light (in storage shelves in the pantry). They are also wooden boxes with a good seal. We keep them in a dry and dark place. Glued to the container label with the name and date storage.
Work is great and the process is quite long. However, all weigh in winter, when you cook homemade čajček, make a sauce of dried mushrooms, začinjamo with homemade chilli and paprika, cook soup with homemade vegetable seasoning mix, sweeten it with dried apricot & persimmon ... As mentioned earlier practice makes perfect.
About olive - olive oil (3) Recipes (134) Pasta (9) Desserts - cakes (16) Seafood (39) Meat (17) Soups (5) Appetizers (3) potato sea salt caramel ice cream specialties (7) Mushrooms (9) Classic (11) Sauces (6) Vegetables (26) Articles - Education (5) Studies and Research (10) Drying teas, herbs and fruit (6)
Basilica of organic olive oil organic olive oil in the oven bass bass in the oven with olive oil, sea bass in the oven with vegetables bass with olive oil Mediterranean diet Italian cuisine Italian pesto Recipes Mediterranean Mediterranean diet Mediterranean diet Mediterranean cuisine Mediterranean food Mediterranean cuisine stroke excellent pesto olive olive oil, olive oil, olive oil and cancer sea salt caramel ice cream and cancer olive olive oil sauce for pizza sauce
No comments:
Post a Comment