Posts Tagged ‘water’
Spinage freezing
Spinage touch, cull out the leaves of other plants which have got to spinage at the plucking. Then cut spinage leaves on slices in 3-4 sm and lower them in boiling water for 1-1,5 minutes. After blanching spinage cool in cold water and lay in polythene bags. Freeze spinage at temperature nearby-16 degrees. The frozen spinage can be used for preparation of lettuces, a sorrel soup and other dishes. To store the frozen spinage it is possible within 6 months.
Posted in Freezing of vegetables
Freezing of green onion
Onion touch, deleting turned yellow and fade feathers. Then onion wash out cold water. Cut onion slices the in length about 0,5 sm, lay out it in a sieve or a cullender and scald boiled water, then at once wash out cold water. Onion lay in forms or polythene bags and freeze. Green onion freeze at temperature-18 degrees, and after frosts it store at temperature from-18 to-5 degrees. Before the use onion can be defrosted, having thrown it in boiling water for some secs or having fried on vegetable oil or animal fat.
To fry onion it is possible and before freezing. For this purpose washed out onion small cut, fry on vegetable oil, constantly stirring slowly, within 3-5 minutes. Then cool the fried onion, lay it in a polythene bag or a glass jar and freeze. The onion fried in vegetable oil, is not regelated, therefore from a package or jars it is possible to take so much onion, how many it is necessary, not defrosting thus all to jar or a package. Animal fat at freezing hardens, therefore the onion fried on it can be put at a frost in time forms, and then, after hardening, to store it in the form of briquettes.
Posted in Freezing of vegetables
Green peas drying
Posted in Drying of vegetables
Spinage drying
Spinage leaves wash out, lower in boiling water for 0,5 minutes, then cast away them on a cullender and wash out cold water. Predry spinage and lay its thin layer on a sieve, Place a sieve in a drying cupboard and dry spinage at temperature of 45-50 degrees. Dried spinage store in the glass jars which have been wrapped up by a paper.
Posted in Drying of vegetables
Sorrel drying
Before drying a sorrel carefully wash in cold water, cut thin straws and put on a sieve. A sieve put in a drying cupboard, the temperature in which should be 45-50 degrees.
The sorrel can be dried and on open air. For this purpose washed out sorrel collect in small bunches which suspend in a shady place. On sorrel drying in such a way leaves about 6 days.
Posted in Drying of vegetables
Drying marjoram
Fresh marjoram connect in bunches and suspend them on fresh air, in a shade. When marjoram will dry up, thresh it. To store marjoram follows in glass jars. Marjoram it is possible to dry in a drying cupboard. For this purpose it wash out cold water, allow to dry up and stack a thin layer on a sieve. Dry marjoram at temperature of 45 degrees.
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
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