Posts Tagged ‘Cl’
String bean drying
Posted in Drying of vegetables
Bulb onion drying
For drying use sharp cultivars of onion. Before drying onion clear of a peel, cut off the top and bottom parts. Then onion cut rings which, in turn, assort on more thin ringlets. For drying onion also can and be chopped thin straws. The onion chopped or cut on ringlets spread on a sieve and place in a drying cupboard. Dry onion at temperature about 65 degrees. The exsiccated onion should get a yellowish tint. To store a powdered onion it is necessary in linen sacks, cardboard boxes and other air-penetrable capacities.
Posted in Drying of vegetables
Horse-radish drying
Horse-radish root carefully wash up, clear and rub on a large grater or cut on small slices. Lay the grated or cut horse-radish on a sieve and place it in a drying cupboard. The exsiccated horse-radish needs to be slashed, crush and to pour into a glass jar. A dried horse-radish apply to preparation of seasonings and sauces.
Posted in Drying of vegetables
Tarragon drying
Young leaves of a tarragon spread out on open air in a shade and exsiccate. Dried leaves lay in a glass jar, close its cap and store at a room temperature.
Posted in Drying of vegetables
Drying of fennel, parsley
The greengrocery for drying needs to be collected in the autumn, in September. Wash out fennel or a parsley cold water, cut off radicles and spread out to a paper or a dense fabric on open air. In case of crude weather fennel and a parsley can be dried in a warm premise. The fennel or parsley greengrocery can be connected in bunches and to suspend their stalks upwards on the sun or over the furnace. When fennel or a parsley will dry up, pound them in a powder and pour out in glass jars. Jars close caps and store the exsiccated fennel or a parsley at a room temperature.
Posted in Drying of vegetables
Green head cabbage drying
For drying select small, dense heads of cabbage. Heads of cabbage clear of external leaves, cut out from them cabbage stalks. Then heads of cabbage wash and than 5 mm cut a thin straws, in the width no more. The straws from cabbage are filled on a sieve a layer in the thickness no more by than 2 sm and put in a drying cupboard. Dry cabbage at temperature about 70 degrees.
Posted in Drying of vegetables
Beet drying
For drying select a dark red beet, without large proveins and light rings. The size of a beet for drying should be an average.
Beet wash, cut off at it radicles and a tops of vegetable and lower in boiling water. Scald a beet about 25 minutes, to average softness. It is important to scald a beet not cut as at beet cooking entirely in it remains more than nutritious and curative substances.
Posted in Drying of vegetables
Carrots drying
For drying medium-sized, thin carrots with a bright orange peel approach.
Before drying carrots need to be washed out and cleared of a peel. Further carrots scald – seeth in boiling water within 20-25 minutes. Carrots can be dried without blanching, however such carrots quickly lose the qualities gustative and useful to health.
Posted in Drying of vegetables
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.
Posted in Drying of vegetables
Garlic storage
For successful storage of garlic the temperature from 0 to 4 degrees of heat is required, therefore it store in refrigerators and cellars more often. Sometimes garlic specially store at much more heats, do it that on garlic there were the green shoots which use in food is very useful for a human body as they contain the vitamin E possessing antisclerous action.
Posted in Crop preservation