essentiel b ED2 Instrucciones De Uso página 25

Steam blanching
Using a steamer, bring 5 to 7cm of water to boil in the lower section. Arrange the
prepared vegetables in the upper section of the steamer, and steam them until piping
hot, but not cooked enough to eat (usually 2 to 3 minutes, and no more than 5
minutes). Stir to ensure that all the vegetables are evenly blanched. Quickly transfer
the steamed vegetables directly to the drying trays.
Water blanching
Take a large saucepan and fill it half-full with water. Bring to the boil. Place the food
directly in boiling water and cover it. Remove it after 2 to 3 minutes. Quickly transfer
the vegetables to the drying trays.
Microwave blanching
Microwave ovens can easily be used to blanch fresh vegetables. Prepare the
vegetables in the same way as for steam blanching. Place the vegetables in a
microwave-safe dish with a small amount of water (refer to your microwave's cooking
chart). Cook for 1/4 to 1/3 of the time indicated in the table, giving the food a stir after
half the blanching time. Microwave-blanched vegetables will be more colourful than
steam-blanched vegetables. Quickly transfer the blanched vegetables straight to the
drying trays.
Treatment
Vegetables
Beans
Peas Without the pods
Cucumbers Unpeeled slices (about 10
Carrots Unpeeled slices (about 8
Leeks Sections (6-8 cm long)
Peppers Strips (6-8 cm long)
Mushrooms Sliced or whole, if the
mushrooms are small
Celery Unpeeled slices (about 8
Tomatoes
Slices (about 6 mm thick)
Courgettes Unpeeled slices (about 8
Preparation
Whole
mm thick)
mm thick)
mm thick)
Halves
mm thick)
Dehydration
Dehydration time in hours
temperature (for reference
only)
70°C
50°C
50°C
70°C
70°C
60°C
50°C
70°C
70°C 12-14
70°C
60°C
Test to check
for dehydration
6-8 Crumbly
6-8 Hard
6-8 Hard
6-8 Hard
6-10 Crumbly
6-8 Pliable
4-6 Hard
6-10 Hard
Pliable
7-10 Hard
6-8 Hard
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