Dried bulgarian pepper

Dried bulgarian pepper

Category: Blanks

Ingredients
bell pepper (sweet)

Cooking method

• bell pepper (sweet) - 2 kg
  
  You can store dried peppers and soup mixture in glass, birch bark, paper bags - I store in different versions, as it is more convenient.
  
  Especially, the soup mixture is a godsend in the country, where fresh onions or carrots with peppers are not always available - the dried mixture will replace all vegetables at once when cooking!
  
  Cook with pleasure and enjoy your meal!

Ready for winter!

How colorful it turned out, super!

Pepper and paprika

I store dried peppers in glass jars.
For the sake of the experiment, I kept for 1 year neither the taste nor the color changed

Dryer Zelmer. The pepper was dried for 3 hours at 50% power. I did not weigh it either before drying or after. Only three peppers fit on 4 floors. It was sliced ​​thinly and laid out in a single layer.

From my own experience, I can advise you to cut vegetables thicker, about 5-7 mm. when the peppers are restored to hot water, the taste and partly thickness will be preserved, and not just one pepper skin

It is unlikely that I will soak it. Like those tomatoes.
This will all go to dry bread.

Can you please tell me why the pepper darkens when dried?

Can you please tell me why the pepper darkens when dried?

Pepper undergoes heat treatment with heat, the structure of the pepper changes, dries out. But, I would not say that the pepper darkens sharply, a normal color.
Can you see the photo? Maybe too dry? In the photo above, the pepper is quite beautiful in color.

This is my photo

the peppers that were brown in the picture were originally green, yellow and red have retained their color ... almost ...

Vegetables change / retain their color in different ways. Look at my photos above, there, too, the pepper is very dry and changed color

Tanya tell me. in Temko "Technology ...." it is written that the raw material must be blanched ...... pepper too? Or does he not care? You didn't blanch ....

Lena, see our recipes and evaluate what happened and choose the option OUR or by technology

It's clear. I'm just wondering if there is a difference in cooking technology (with blanching) or not? In that sense, if there is no difference, then why do double work .... I thought maybe you tried it and you know the difference .... I just cut the pepper and .... got stuck ...... nobody wrote about blanching in Temko. ... might just not have been mentioned ..

Lena, only you can appreciate the taste of the finished product! This is our individual and unique taste! You can split a batch of pepper into several and make it in different versions for a sample - then decide which one will be closer to your taste

As far as I know our girls dry raw peppers

Yes, Tanya, you are right - I did just that ....... I will get the result tomorrow ..... I blanched in a double boiler for 1-2 minutes ...

Yes, Tanya, you are right - I did just that ....... I will get the result tomorrow ... I blanched in a double boiler for 1-2 minutes ...

Lena, please unsubscribe. It is also very interesting whether the taste changes and how much.

Lena, please unsubscribe. It is also very interesting whether the taste changes and how much.

I unsubscribe .....---- the color is the same for everyone ..... but the drying time is different! blanched cooked much earlier! Already after 4 hours they began to frown, and not blanched and lay pretty ... So blanching reduces the drying time.

[Lena]

Lena, THANK YOU! Now we will know how best to dry

Girls, hello. I have a Rotex dryer, they recently gave it to me, so I haven't dried anything in it yet. Here, I'm picking up recipes ... The question arose: what if you grind dried pepper on a coffee grinder? Will it work? or is it not that dry?

Make a couple of dried peppers, and grind them in a blender, coffee grinder - then you yourself will understand what it will taste like and where to use it later

Exactly! You can grind in a blender. But where to apply I think there is. For example, in borschik, soup, for meat ... Frozen pepper takes half a freezer, and dry also ground - beauty!
And another question. Have you tried reconstituting pepper for example for adding to a salad using water / milk, that is, without boiling it?

It looks like this



Cooking with dried vegetables, fruits, herbs
Take a walk on our themes and recipes - you will find a lot of interesting things

Tanya, this is in your photo a mixture reconstituted by cooking broth. That is, I understand that you threw dried vegetables into boiling water. And I would like to soak it in raw water and then make a salad from this pepper. Can't it work?

Natasha, I suggest you dry a couple of peppers and experiment with them in different uses.

And even so. Thanks Tatiana for the tips. Even if the salad cannot be restored, it does not matter. I know a lot of uses for it in dried form.

The pepper is dry

What a good helper Isidri is!

[Luda]

Ludahow beautifully red it looks - SUPER beautiful color!

And when I looked, I wanted a borschik with pepper.

Thank you! Chose the ripe red pepper

And I dried the pepper - ratunda (gogoshar), red and white. I made paprika from red Bulgarian, it turned out very fragrant.
Pepper dried for 14 hours. She cut it with a thickness of about 7 mm. The thickness is restored not all, but somewhere by 2/3.

I made paprika from red Bulgarian, it turned out very fragrant.

Bulgarian paprika? Strange ... Paprika is a kind of pepper. Here it is dried, then crushed and sold to us in packs under the name "Ground paprika". I myself have grown paprika for many years, and I can say with confidence that real paprika will not work from bell peppers. Dried and chopped bell peppers are just bell peppers. It's all the same that you made potato chips from zucchini sorry for the criticism.

We have homemade paprika And if there is no special variety of paprika on the market and in the garden?
Let's make pepper powder ourselves, and we will use it with pleasure

Should we judge us so harshly? We have homemade art and home cooking

Admin, maybe my remark looks too strict from the outside, I'm sorry, I don't want to offend anyone. I just wanted to say that paprika is a wig, and dried bell peppers are dried bell peppers, you know? Even if you grind this pepper.
And everyone has a home-cooked kitchen, mine too.

Hello) I just bought a dryer, and the first thing I did was dry the pepper. But what is the best way to store it? Is it possible in a glass jar with a nylon lid or is it better in a bag? This is the first experience, I don't know which is better yet?)

With your purchase!

The most important thing is to dry well so that there is no moisture residue. It is advisable to put it in a bag after drying and leave it open, let it dry completely.
You can store it as conveniently, both in a jar and in a bag - when the pepper is dry, nothing is scary

Thank you) It's damp enough at home, I'm afraid that it didn't get moisture, I dried it like good, yesterday from 12 to 2 am, and then dried it for a couple of hours in the morning. Or you can pack it in small bags, and then put them in a jar)

And you can still ask a question, maybe not on the topic) I also have a Berner vegetable cutter, something, but I just can't cut the pepper on it (, I cut everything by hand.and now I want to put the apples to dry, you can cut them into slices on the Berner ?)

No matter how well the dryer dries, when the dryer is taken out of the dryer, it immediately absorbs moisture from the air and becomes softer - watch this. And the drying becomes kind of damp to the touch. Therefore, it is necessary to give time for drying to adapt, dry out under room conditions, so that the moisture is finally gone.

Constantly observe what you are doing and how it turns out
Why produce bags in a jar? Dry well and everything will be OK!

And you can still ask a question, maybe not on the topic) I also have a Berner vegetable cutter, something, but I just can't cut the pepper on it (, I cut everything by hand.and now I want to put the apples to dry, you can cut them into slices on the Berner ?)

Adapt over time Check out our recipes - there are apple themes, including mine on dried apples

Thank you very much, I'm going to look for your apples)

Here are two buckets of bell pepper
And here are the same two buckets of bell pepper

[Lena]

Well, that's it! In winter and summer, all year round, there will be fragrant food on the table Lena, well done!

[Admin]

Admin, Tanya, thank you, it's very nice to hear the praise from the culinary guru.

Good afternoon everyone! Girls tell me how to properly dry the whole pepper?

Place in the dryer and dry If the size of the peppers and the height of the trays allow.
The result is a morel.

Thank you! I thought some kind of preparation is needed! Is it possible to stuff it in the future?

Take one pepper and dry it, then see what happens - stuff it. And it will become clear

dry the whole pepper?

Fresh peppers for stuffing cannot be replaced with dried dried foods Stuffed aromatic peppers
If not fresh, then either canning or freezing.

But if you add dried peppers to any meat dish, then the pepper will feel good.
It is especially great in soups, here dried peppers are the king. Vegetable soup * Spring lazy * in a multicooker Redmond RMC-02. On dried vegetables.