Aroma AFD-615 Manual De Instrucciones página 11

RECIPES/TIPS
PREPARING AND DEHYDRATING VEGETABLES:
GREEN BEANS:
Wash, snip off ends and break into segments. Steam or blanch for 4 minutes. Freeze
solid for 40 minutes to tenderize before drying. Dehydrate for about 23-30 hours or until
crisp and brittle. To rehydrate, soak for 2 hours in cold water.
BROCCOLI:
Wash and peel the tough skin from the stalk. Separate the florets and slice the stem into
½ inch slices. Pretreatment is not necessary (steam for 4 minutes if desired). Dehydrate
for about 18 hours or until brittle. For rehydration, soak about 30 minutes in hot water
then drain.
CABBAGE:
Wash and then remove the outer leaves. Shred into ½ inch pieces. Steam for about 2
minutes. Dry for 12-18 hours or until crisp. To rehydrate, soak in cold lemon water for
30 minutes.
CARROTS:
Wash, trim tops, peel, and slice into ¼ inch pieces. Pretreatment is not necessary. Dry
about 12-16 hours or until brittle. To rehydrate soak in cold water for 30 minutes.
CELERY:
Wash, cut into ½ inch pieces. Soak celery in a solution of baking soda and water for 5
minutes (1 tablespoon to 6 cups cold water). Steam for about 2 minutes and then drain.
Dry for about 12-18 hours or until crisp. To rehydrate, soak in hot water for 1 hour.
CELERY FLAKES/CELERY SALT:
Chop dried celery in blender for flakes. Add equal amounts of salt and blend till fine for
celery salt.
CORN:
Remove husk and silk before washing. Steam for about 4 minutes. Use a sharp knife to
cut kernels off the cob. Dehydrate for 10-18 hours or until crisp. To rehydrate, soak in
hot water for about 30 minutes.
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