Potato drying
In the event that you do not have possibility to store a potato in a fresh kind, you can prepare it for storage in the exsiccated kind. For drying tubers with a smooth peel, without deep eyes approach.
The potato selected for drying, wash up and clear of a peel. The cleared tubers place in cold water that they have not darkened.
Then a potato it is necessary to cut. For drying a potato it is possible to cut in two ways: mugs in the thickness about 3 mm and straws in width about 4-5 mm. The cut potato wash out cold water and scald – lower in boiling water for 3-4 minutes. After blanching a potato quickly cool – throw back on a cullender and wash out cold water.
Then a potato stack a layer in 2-3 sm on baking tray or metal sieve cloths and put in a kiln drier. Dry a potato at temperature of 80 degrees. Important constantly to watch that the potato has not burnt. For this purpose regulary stir slowly a potato, only do it accurately not to pull down the cut tubers.
The exsiccated potato gets jantarno-yellow colour, becomes translucent. On the exsiccated potato there should not be a whitish scurf of starch.
After you will get a sieve or baking tray from a drying machine, touch a potato. Very often it appears, that all potato was dried equally – not completely dried circles or potato straws finish drying separately.
Dehydrated potatoes pour in a wooden box or a linen bag also store in a dry premise.
It is possible to exsiccate a potato and in another way. The selected tubers carefully wash out, lower in boiling water and seeth almost to readiness – tubers should be pierced without special work by a knife. Cool a potato and clear it of a peel. Then pass a potato through a meat grinder. At you potato vermicelli which needs to be laid a layer in 2-3 sm on a sieve or baking tray will turn out. Further a potato dry the same as it has been described above.
Posted in Drying of vegetables