Drying technology for vegetables, fruits

[Drying technology for vegetables, fruits]

Drying technology for vegetables, fruits

Drying is the simplest, cheapest and least laborious way of preserving vegetables and fruits. Dried products are well preserved, do not require special storage rooms, and take up little space.

PREPARATION OF RAW MATERIALS.
The higher the quality of the raw materials, the better the quality of the dried products. Dryness made from unripe fruits is always worse than from well-ripe ones. However, overripe fruits are not suitable for drying. Therefore, fruits and vegetables intended for drying must be at the stage of so-called consumer maturity.

Preparation of raw materials for drying begins with sorting and bulkhead. Rotten fruits and vegetables are discarded. If the fruit is going to be dried whole, the damaged, ugly ones are selected and sorted by size to dry separately.
Prepared fruits and berries are thoroughly washed in running water. To wash off the remnants of pesticides from the surface of the fruits, they are washed in water with the addition of soda (5-6 g per 1 liter of water) or table vinegar (1 tablespoon per 1 liter of water). After that, the inedible parts are removed: the skin is peeled from the root crops, the outer covering leaves are removed from the cabbage and onions, the stalks and the remnants of flowers are removed from the berries.

After rinsing fruits and vegetables in running water, they are cut into circles, columns, strips. This increases the evaporation area of ​​the water and thereby accelerates drying. To prevent fruits and vegetables from darkening during drying, they are pre-bleached in a solution of salt or citric acid (5-10 g per 1 liter of water). The cut raw materials are blanched.

Some fruits, especially light-colored ones, are best boiled in sugar syrup, this will preserve their color and speed up drying. Sour fruits or berries can be candied before drying - they will become more stringy and sweet, better retain their natural color and will be well stored. To do this, the berries prepared for drying are poured with 50% hot syrup and placed in a cold place for 6-8 hours, after which they are thrown into a colander, the syrup is heated and the berries are again poured into it. For each liter of syrup add 100-200 grams of sugar. After 6-8 hours, the syrup with berries is brought to a boil and discarded again in a colander. Then the fruits are scattered in a thin layer, first dried, and then dried until tender.

Fruits and vegetables, completely prepared for drying, are always laid out in a thin layer to ensure air access from all sides. Moreover, each variety of fruits and vegetables must be dried separately, even if they are then mixed. The modes and features of drying individual crops will be given separately.

OUTPUT OF DRIED PRODUCTS FROM 1kg. FRESH RAW MATERIAL

Apples - 130 g
Pears - 180 g
Plums - 300 g.
Cherries - 250 g
Apricots - 150 g
Beets - 120-170 g
Carrots - 120-180 g
Onions - 120-150 g
Raspberries - 150 g
Strawberries - 130 g
Cabbage - 70-90 g
Greens (dill, parsley, celery, etc.) - 100 g

TECHNOLOGICAL FEATURES OF DRYING SOME VEGETABLES AND FRUITS.

Beets and carrots
Well-ripened root crops are washed, cleaned, cut into narrow strips, laid out in one layer and dried in the sun until the release of juice stops. Then they are laid in a thin layer on sieves and dried at a temperature of 70-80 ° C. Ted up periodically.
Can be dried in the sun. Cool and place in an airtight container.
Ripe root vegetables are thoroughly washed and boiled for about 20 minutes from the moment the water boils. Then cut into narrow strips and dry on sieves in a thin layer at a temperature of 70-80 ° C.

For drying beets you need to select roots with dark-colored pulp. They should be rinsed well. In this case, the water must be changed 2 - 3 times. Cut off the roots and heads. Rinse. Then cook for 20 - 40 minutes. Next, the beets are dipped in cold water for 10 - 20 minutes.After that, the skin is removed, cut into shavings with a thickness of 2 - 5 mm and, rinsed, laid out on sieves for home drying of vegetables. Another variant. Also wash, peel, cut into noodles. Then blanch for 2 - 3 minutes. To do this, use water containing 4 - 5 g of salt per 1 liter of water. After cooling in clean cold water, the beets are sent for drying. The required temperature is 80 - 85 ° C. The duration of the process is 5 - 6 hours. High-quality dried beets are characterized by a dark red color that has a pink or purple hue. The product yield is 12 to 15%. Storage conditions are the same as for dried potatoes.

For drying carrots select varieties with a rich orange pulp color. In this case, the size of the yellow core should be as small as possible. Preliminary preparation is carried out similarly to the preparation of beets, but the cooking time is reduced to 15 - 20 minutes. To obtain a dried product of better quality, a different pre-preparation method is used. Carrots are washed, peeled from ends and peels. Then cut into circles 2 - 3 mm thick or into strips. Blanch in salted water (4 - 5 g of salt per 1 liter of water) for 2 - 3 minutes. After that, it is cooled in cold water.

Carrots are spread in a thin layer on drying sieves. At the same time, no more than 4 - 5 kg of raw materials should fall on each square meter. Drying temperature is 70 - 80 ° C. Duration - 5 to 6 hours. The product yield is 10-14% of the feedstock. Store in glass or tin containers.

Onion
For drying, select solid healthy bulbs, peel, wash and cut into thin slices. During the drying process, the onion emits a pungent, unpleasant, long-lasting odor. Therefore, it is better to dry onions outside of living quarters. To speed up the drying process, blanch the onions for 1-2 minutes in boiling water. Onions are loosely laid out on sieves and dried at a temperature of 70 ° C. Drying is carried out at a temperature of 40 ° C. In this case, the bow will be white.

Spicy varieties are best suited for home-drying onions. Examine all the bulbs. They should be free of rot and damage. For drying, it is necessary to select well-ripe bulbs. The onion should be peeled with a knife. The bottom is cut off, and then the scales are removed. The cleaned heads should be rinsed with clean water. You need to cut the onion in circles, the thickness of which is 3 - 4 mm. They are cut into 2 or 4 pieces. Do not blush the onion. This can make drying more difficult because the onions stick to the sieves. In addition, this procedure will lead to the loss of aromatic substances, which will affect the quality of the dried product. Instead of blanching, the onions are kept in cold salted water containing 50 g of salt per 1 liter of water for 3 to 5 minutes. In this way, the color of the finished product can be preserved. For drying, onions are laid out on sieves at the rate of 4 kg per 1 sq. m. Drying temperature - 60 - 65 ° С. Drying time - 4 - 6 hours. If the drying temperature is exceeded, the onion may darken. The product yield is 12 to 16%.

Garlic
Before drying, the heads of garlic are divided into teeth. The peeled cloves are washed with water. Drying is carried out under the same conditions as onions. Cutting the cloves into 3 - 4 parts will speed up the drying process. After drying, the garlic can be ground into powder and added to cooking.

Apples in circles
Apples of various varieties are suitable for drying. It is better to use apples for drying, which do not darken quickly after peeling (for example, Antonovka). A carrion is often used for this purpose.
Apples are thoroughly washed with water acidified with vinegar to wash off impurities and residues of pesticides used to combat garden pests. Then the inedible parts are cleaned, including the skin. Early apples are dried with their skins. It is better to take out the core with a tube specially made of tin or a pointed spoon. Prepared apples are cut across in circles 4-7 mm thick. So that the sliced ​​apples do not darken during drying due to the action of oxidative enzymes, they are immediately immersed in cold salted water (10-15 g of salt per 1 liter of water) or acidified (2-5 g).citric or tartaric acid per 1 liter. water) water. To partially destroy the enzymes and speed up the drying process, you can blanch the chopped apples for a few minutes in boiling water, and then immediately chill in cold. Instead of blanching, the sliced ​​apples can be kept for 10 minutes. on a sieve or colander in boiling water vapor, and then cool in cold water.
Apples prepared in this way dry faster.
Sliced ​​apples are laid out on sieves or trays in one layer. They begin to dry at temperatures from 70-75 ° C to 80-85 ° C.
When about 2/3 of the water has evaporated, the temperature is reduced to 50-55 ° C. The whole drying process takes 6-10 hours. Apples when properly dried have a yellowish-brown color, do not break or release juice when squeezed, and contain approximately 20% moisture.

Plum, cherry and cherry
You can dry any kind of plum, but Hungarian is best. For drying, take healthy, ripe or even overripe (with wrinkled skin) fruits. Sorted and sorted fruits are dipped in portions in boiling water for 1-2 minutes, then cooled in cold. Blanching speeds up the drying process and destroys enzymes. This dissolves the wax bloom from the surface of the fruit. To speed up this process, it is useful to add baking soda to boiling water (10-15 g per 1 liter of water). In this case, the blanching time is reduced to 5-20 seconds. Fruits of plum varieties with delicate skin are blanched in hot water at 90-95 ° C, and with dense and thick skin - in a soda solution.
Chilled fruits are laid out on sieves in one layer and dried for the first 3-4 hours at a temperature of 40-45 ° C. When the plum dries up and the skin wrinkles, the drying is interrupted and the sieves are kept for 4-6 hours at a temperature of 18-22 ° C. Then, within 4-5 hours, they are dried again at a higher temperature of 50-60 ° C. Drying is interrupted again. Dry for 12-16 hours at a temperature of 75-80 ° C.
Dried plum of dark-colored varieties is black with a bluish tint, and light-colored varieties are brown with a brown tint. Properly dried fruits are shiny, evenly wrinkled, the stone separates well from the pulp.
Sun drying of plums in the middle lane does not give good results.

Dried pears
For drying, pears of summer and early ripening varieties that begin to ripen are used. Small fruits can be dried whole, medium ones can be cut in half, and large ones into four slices. Immerse whole pears in boiling water for 15-30 minutes, remove, drain and place on drying trays.
Delicious dried pears are obtained from small-fruited varieties if they are peeled and boiled for several minutes in sugar syrup (100-150 g of sugar per 1 liter of water). Put large pears, cut into pieces, in cold acidified water for a few minutes (2-4 g of citric acid per 1 liter of water). Dry the pears first at 80-85 ° C, and after drying, reduce the temperature to 50-60 ° C. It can be dried initially in the sun, and dried in the oven at 70 ° C.

Grapes
Ripe sorted grapes are divided into small bunches with scissors, placed in a sieve and immersed in a boiling solution (80-100 g per 1 liter of water) for 5-10 seconds, depending on the thickness of the grape skins. With this blanching, many small cracks appear on the skin, through which water evaporates intensively during drying.
After blanching, the grapes are rinsed in the same way, immersed in clean water, and allowed to dry. If possible, it is still fumigated by burning lump sulfur in a special chamber (30-40 g per 1 m3 of the chamber). An old barrel without a bottom, well coated with clay, in which grapes are hung, can serve as such a chamber. A cast iron with sulfur is installed below, and a lid is tightly closed from above. Fumigated for 1 hour. The processed grapes dries faster and has a beautiful appearance.
After fumigation, the grapes are laid out on sheets and dried in the sun, while not being exposed to direct sunlight. In dryers, grapes begin to dry at a temperature of 30-35 ° C, and finish at 6b ° C,
Other berries are sorted out, washed if necessary, laid out on sheets and dried first at a temperature of 40 ° C, and when they are grafted (they begin to wrinkle) - at 60 ° C.

Dried apricots.
In the conditions of the middle lane for drying, it is better to take small-fruited apricots with a separating stone and dryish pulp.
Wash mature healthy apricots thoroughly, blanch (immerse in boiling water). Then cut the apricots into halves, remove the seeds. Place the halves on a grid or trays in one layer with the holes facing up. To prevent dried apricots from darkening during drying, you can fumigate them with sulfur for 2-6 hours (2 g of sulfur per 1 kg of apricots). Dry at temperatures up to 70 ° C.
Artificial drying lasts 8-12 hours. The color of finished fumigated apricots is from light yellow to dark orange, non-smoked ones are light or dark brown.

DETERMINING THE QUALITY OF DRIED PRODUCTS
Ready dried fruits should contain 18-22% moisture, vegetables - 10-14%. Properly dried apples are light cream in color, quite elastic, but do not emit juice when bent.
Correctly dried plums are black in color, often with a bluish tinge. When curling the dried plum in your hand, the bone should easily separate from the pulp, and the pulp should be sufficiently elastic.
The same characteristics can be used to determine the quality of dried apricots and cherries. Apricots should retain their natural color, a dark color indicates overdrying of the fruit.
Vegetables are dried more thoroughly, as they contain less sugars and acids than fruits. When properly dried, carrots retain their fresh color and smell, while cabbage becomes dark green with a yellow tint.

STORAGE OF DRIED FOOD.
Only well and evenly dried foods are suitable for storage. If there is an undried lump among the finished mass, it can turn into a hotbed of mold. Therefore, before packaging, the finished product must be carefully considered, remove and dry all underdried pieces.
The dried products are poured into one container and left for 1-2 days to equalize the humidity. After that, dried fruits and vegetables are packed in containers for storage.
To prevent them from being saturated with moisture, store them in a cool dry room or in an airtight container.
Dried foods easily perceive various odors, therefore, substances with a strong smell should not be kept near them.
Large quantities of dried food can be stored in food grade polyethylene bags, wood, cardboard or metal boxes lined with cellophane. Small portions of dried fruits or vegetables are best kept in glass jars with tin lids.
Under the influence of light, dried foods darken and lose their aroma, therefore they are stored in a dark room or in an opaque container.
Dried plums or pears can be stored in linen bags, which are hung in a dry, well-ventilated area.
With this storage method, plums can become covered with a white bloom - they are candied. However, this plaque dissolves easily in water and does not affect the taste of the plum.
If, during storage, mites, moths, and other pests have penetrated into dried fruits or vegetables, the product must be disinfected: sprinkle on a baking sheet and warm in an oven or oven for 25-30 minutes at a temperature of 60-70 ° C.
Of course, in this case it is necessary to destroy the pests themselves in the premises where the products were stored.

PREPARATION OF FRUITS AND VEGETABLES FOR USE
Before use, all dried products are thoroughly washed from dust that has accumulated on them during drying and storage. After that, the dried food is soaked in cold water - this makes it easier for subsequent culinary use.
Moreover, vegetables soften better if they are soaked in chilled boiled water. Finely chopped vegetables are soaked for 3-4 hours before use; green peas and asparagus and common beans - 24; apples, pitted apricots and berries - 8-15 hours. For the preparation of various dishes, dried products are taken 4-5 times more than fresh ones.
When using dried fruits and vegetables, it should be borne in mind that during drying they lose almost all vitamins, and in this respect they cannot be compared with fresh ones. Dried fruits can be used to prepare compotes, fruit soups, casseroles with cereals and pasta, pie fillings, as well as various salads. You can use them without processing - in their natural form.

Recipes for drying various fruits and berries can be found in the section "Recipes for an electric dryer" https://mcooker-enm.tomathouse.com/index.php@option=com_smf&board=174.0

[POTATOES]

POTATOES
For home-drying potatoes, late varieties are best, since they have a higher starch content. To reduce waste, select smooth, oval or round tubers for drying. It is desirable that the skin is thin, and the tubers have not deep eyes. Be sure to only use fresh tubers. Any signs of mold and rot are unacceptable.

First, the potatoes must be washed well in cold water. Moreover, they change it 2 - 3 times. It is best to peel potatoes with a special vegetable knife with a stopper. In this case, the eyes of the tubers are removed. For peeled potatoes, use a container of cold salted water. For this, 4 - 5 grams of table salt per liter of water will be enough. The potatoes should be cut into strips of 5 × 0.5 × 0.5 cm. If the tubers are small, then they can be cut into circles or slices. After cutting, the potatoes should be stored in salted water. Otherwise, it may darken. Try not to keep potatoes in water for more than 1 - 2 hours, as soluble substances begin to leave in it.

The chopped portion should be placed in a colander or gauze bag. Dip it in boiling water and hold for 3 to 5 minutes. The water can be slightly salted (for 1 liter of water 4 - 5 g of table salt). After completing this procedure, the potatoes must be quickly immersed in cold water for 5 to 6 minutes. After the water drains from it, spread it in an even layer 2 thick - on sieves for drying at the rate of no more than 4 - 5 kg per sq. m. sit. The sieves must be installed in the upper part of the dryer, since drying must be started at a not very high temperature. For final drying, the sieves with potatoes are rearranged lower in order to increase the drying temperature to 80 - 85 ° C. If drying in an oven or oven, then it is necessary to ensure that the temperature does not exceed 75 - 80 ° C. Potatoes should be stirred periodically. The entire drying process takes approximately 4 - 6 hours. After cooling in sieves, dried potatoes are transferred to a wooden box. Here it is stored for 1 to 2 days to even out the humidity. For storage, glass or tin containers are used. The yield of the finished product of drying is 15 to 20%.

WHITE CABBAGE
For drying white cabbage, select dense, white, fully ripe vegetables without a rotten smell. The outer leaves are usually dirty, lethargic, and green. They are removed. The stump is also removed. You need to shred cabbage in strips 0.5 cm wide. The dense parts that are located next to the stump are chopped more finely. Then the cabbage is laid out on drying sieves in an even layer.

You can improve the performance of dried cabbage by blanching in boiling water for 1 - 2 minutes and then quickly chilling in cold water. Blanching can also be carried out in hot water at a temperature of 60 - 65 ° C for 4 - 5 minutes.

Cabbage is laid out on sieves in an even layer from 3.5 to 4 kg per sq. m. Drying takes place at a temperature of 55 - 60 ° C. Drying time 4 - 5 hours. The yield of the dried product is from 8 to 10%.

CAULIFLOWER
Leaves, stumps and damaged parts of cauliflower are removed before drying. The heads of the inflorescences must be divided into separate parts no more than 1.5 - 2 cm long. After that they must be rinsed well and dipped in salted water (15 g of salt per 1 liter of water) for 10 - 15 minutes. This measure will get rid of the caterpillars. Then the cabbage should be examined for caterpillars. It is necessary to blanch for 3 - 4 minutes in hot water with a temperature of 60 - 65 ° С. After that, the cabbage must be cooled. Dry it at a temperature of 60 ° C for about 4 - 5 hours.

Horseradish root
Before drying, the horseradish roots are cleaned and washed. Then they are wiped with a coarse grater. Drying is carried out at a temperature of 45-50 ° C. After cooling, dry horseradish must be immediately ground into powder. Store it in sealed containers.
Although horseradish loses most of the aromatic substances during the drying process, the part that remains is quite enough for cooking spicy table horseradish. To do this, soak the resulting powder in warm water for 3 - 4 hours. After that, salt, sugar, vinegar are added to it and mixed well. Table horseradish is served with fish and other dishes.

RED CHILI PEPPER
The red pepper is dried whole. The stalks are removed from dried fruits. Then the pepper is ground into powder. It is used as a seasoning for dishes. Red pepper contains significant amounts of carotene and vitamin C.
Before drying sweet varieties, remove the stalk and seed nest. After that, the pepper is washed under the tap, washing out the remaining seeds from it. Cut into pieces 1.5 × 1.5 or 2 × 2 cm. Blanch for 1 - 2 minutes in salted boiling water (10 g of salt per 1 liter of water). After cooling in water, they are laid out on sieves at the rate of 2.5 - 3 kg per 1 sq. m. Drying temperature is 60 - 70 ° С. Drying time: 3 - 5 hours. The product yield is from 8 to 10%. Dried bell peppers are used to make sauces and other dishes. It is used either in pieces or in powder form.

TOMATOES
Drying ripe tomatoes is impractical. This is due to the fact that when cut, the slices will release juice and stick to the sieves. Thus, drying losses will be large. And the appearance of such a product will be pretty bad. Small fruits are best suited for drying, the diameter of which does not exceed 5 - 6 cm. They should not be overripe. Such fruits have a firm elastic flesh. In preparation, the stalks are removed from them, washed, cut in half. Lay such halves on drying sieves with the cut up. Otherwise, juice will flow out of them. In the first period of drying, when there is still a lot of moisture in the product, the temperature is kept at 50 - 60 ° C. After 5 hours, most of the moisture will evaporate and the third period will begin - a period of decreasing drying speed. The drying temperature is increased to 65 - 70 ° C. If this temperature is exceeded, the tomatoes will acquire a brownish brown hue and their quality will decrease. The total drying time is 8 to 10 hours. You can interrupt the drying process after 6 - 7 hours and continue the next day. The product yield is 6 to 7%. It is best to use sealed containers for storage. This drying product is used in vegetable mixtures for the preparation of various dishes.

GREEN PEA
Sweet sugar varieties are used to dry green peas. Peas must be sorted into large and small. Blanch the peas in hot water (90 - 95 ° C). Small grains are kept for 1 - 2 minutes, and large grains - 2 - 4 minutes. After blanching, rapid cooling in cold water is required. Small and large grains are dried on different sieves. This is due to the different duration of the drying process. The layer of peas should not be more than two grains. The initial drying temperature is from 40 to 50 ° C. In the future, it is increased to 55 - 60 ° C. Drying should be done at 2 - 3 intervals, with breaks of 1 - 2 hours. This technology provides a good quality dry product. The quality can also be improved by blanching in 1.5 - 2% sodium chloride solution. The net drying time for peas is 4 to 6 hours. The dry product yield is 25 to 30%.

CHILD BEANS
To dry green beans, you need to use varieties that do not have threads connecting the leaves. The ends and damaged parts are removed from the pods before drying. Then cut into pieces of 2 - 2.5 cm and rinse. Blanching is carried out for 2 - 3 minutes in salted water. Then it is cooled in clean cold water. After the water drains, the beans are laid out on a sieve. For 1 sq. m. place from 3.5 to 4 kg of product. Drying takes 4 to 5 hours. Drying temperature - from 60 to 70 ° С. The product yield is 10 to 12%.

SPICY GREENS
From spicy greens, celery leaves, parsley, young dill, savory, tarragon, mint, basil, etc. are dried. Greens must be young. You need to collect it in dry weather. All greens except dill are washed in running water. The excess water is shaken off. Yellow and damaged leaves are selected. The roots are cut. Hardened leaves and cuttings are removed. If it is heavily soiled, the flushing should be repeated. Clean greens must be cut into pieces of 4 - 5 cm. On sieves, the greens are laid out in a thin even layer at the rate of 2 - 3 kg per 1 sq. m. Gauze is laid on the sieves. This will prevent the loss of small pieces of greenery. A low drying temperature and good ventilation with warm air are required to keep the aromas and color of the greens well. Stir the herbs regularly. Do this carefully to avoid crushing dried leaves. Thin leaves will dry faster. Behind them are stems and thick parts of leaves. Based on this, the drying process is interrupted for 2 to 3 hours. Drying temperature is 40 - 50 ° С. Drying time is 3 to 4 hours. The product yield is 5 to 6%.

Rosehip
In the middle lane, rose hips are harvested in September, when the berries acquire a bright orange-red color. When collecting, it is necessary to keep the stem and receptacle, then the loss of vitamin C during drying will be less. Rose hips must be dried immediately after harvest. Thin-skinned - whole, and thick-skinned - by cutting in half and immediately removing seeds and hairs. The duration of fruit drying affects the preservation of vitamin C. The faster they dry, the more vitamin C is stored. Therefore, the fruits are usually dried at a temperature of 80-90 ° C in ovens or ovens for no more than 4-6 hours. Frozen rose hips begin to dry at a temperature 70-80 ° C, and then reduce it and so dry. This, for example, is practiced in Russian stoves or in stoves where there is drying, and one or two nights after heating the stove, the dog rose is completely dried. Correctly dried fruits are brownish red or red with a wrinkled surface. The moisture content of the fruit should not exceed 20%, the taste should be sweet and sour, the smell should be completely absent. The rose hips are stored in sealed bags.

Drying of mountain ash, irgi, chokeberry, blackberry, raspberry, currant, blueberry.
Rowan and chokeberry fruits, intended for drying, are harvested before frost. Rowan is dried at 70-75 ° C, chokeberry at 60 ° C. Well-dried fruits are wrinkled, retain their shine and pleasant aroma, do not squeeze into a ball when squeezed. Irga is best dried in brushes in the sun, and in the oven the temperature is not raised above 60 ° C. Sun-dried irga tastes like raisins. It is used for filling pies, making compotes. Berries of raspberries, blackberries, blueberries, currants are also dried at a temperature not exceeding 60 ° C, stirring occasionally. Dried fruits and berries are stored in closed containers - in boxes, barrels or bags - in a cool, dry place. Diet broths and drinks are prepared from dried fruits.

I read the recipe for jerky beef in the instructions for the Isidri dryer. Very tempting. I want to try, suddenly it will work out. Only now it is not written (and I believe it is important) from which part of the carcass is it better to buy meat?
After all, it should be soft, like basturma, which means that the back part will not go ... maybe entrecote?
Has anyone tried jerking meat?
Can you share an idea?

[Inusya]

I read the recipe for jerky beef in the instructions for the Isidri dryer. Very tempting. I want to try, it will work out. Only now it is not written (and I think this is important) from which part of the carcass is it better to buy meat?
After all, it should be soft, like basturma, which means that the back part will not go ... maybe entrecote?
Has anyone tried jerking meat?
Can you share an idea?

Inusya, I dried the meat in the dryer:
fresh veal meat (renal part), this is very soft meat, cooks quickly on the stove.
fresh pork meat (ham)
chicken breast
meat was bought fresh at the market
The recipe is here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=139288.0, in any case, the meat must be kept in the marinade, otherwise it will be much drier.

Summary: the chicken and pork are very soft and well done, the beef still turns out to be tougher, although it's cooked completely.

In the recipes there is also meat "Dry-cured turkey breast" from Tanyuli https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=153790.0

I am very glad to return to my favorite site again! Admin, glad you and everyone, tell me, where can I ask a question to the site moderator? Sorry to write here

[Macaroni]

I am very glad to return to my favorite site again! Admin, glad you and everyone, tell me, where can I ask a question to the site moderator? Sorry to write here

Macaroni, I am also glad to see you on the forum

The question can be asked in a personal, or for each section there is a topic for the moderator to communicate with users, depending on the purpose, topic of the question Main moderator The administrator of the site is the Baker, you can also ask him a question in a personal https://mcooker-enm.tomathouse.com/index.php@option=com_smf&action=profile;u=1

Tanya, thanks for the voluminous answer, I took everything into account, I will try!

Has anyone tried jerking meat?
Can you share an idea?

Inusya, I often dry chicken fillets. Fast and delicious!

Nelya, I also thought about it, I hope it will be the easiest for now, at least I will try how it works, and then I will switch to other meat.

Nelya, I also thought about it, I hope it will be the easiest for now, at least I will try how it works, and then I will switch to other meat.

Inna, I first soak the fillets in a salt solution (1 tbsp. L of salt without a slide per 1 liter of water). I won't tell you in time, in different ways ... it was soaked for a day. Then I rinse and dry the fillets with a towel. And then I rub it with spices and horseradish (tomato preparation for the winter with horseradish).

It's the season of watermelons. Nowhere is there sufficient information on how best to dry them. Who tried it? Respond

It's the season of watermelons. Nowhere is there sufficient information on how best to dry them. Who tried it? Respond

Here is a topic for drying watermelons https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=146176.0

Tanyusha! : rose: I was going to dry apricots and I had a question - how to fumigate with sulfur? It is not clear from the technology and whether it is harmful. Explain to us, please!

Nadia, I have no idea. I don't use sulfur.
I cooked according to this recipe: https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=139116.0

Tanya! Thank you! I will also follow this recipe.

Girls, can the pallets be swapped while the dryer is running, or should they be turned off? I think it is possible, but I'd better ask, for the first time I land.

Girls, can the pallets be swapped while the dryer is running, or should they be turned off? I think it is possible, but I'd better ask, I'm drying for the first time.

The pallets can be swapped without shutting down the dryer. This is done very quickly, nothing will happen to it.

Girls who dried mushrooms - champignons? I dried the mushrooms and closed them in glass jars under the lid. After a while, I got a white bloom on them, and not at all ..... it does not look like mold ... not shaggy ..... but as if "dried salt on boots after snow" ..... even kind of gleams in the sun .... What could it be?

Moved the post to the topic "RECIPES - mushrooms" - let's not sculpt all the questions and answers into one pile, then we won't figure it out ourselves

Moved the post to the topic "RECIPES - mushrooms" - let's not sculpt all the questions and answers into one heap, then we won't figure it out ourselves

Tanya can't find where exactly they moved ...? Here - "Drying fruits - so far only recipes!" ? I didn't seem to find it here ...

We have recipes here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&board=174.0

Tanya thanks

To dry beets, you need to select roots with dark-colored pulp. They should be rinsed well. In this case, the water must be changed 2 - 3 times. Cut off the roots and heads. Rinse. Then cook for 20 - 40 minutes.

And I'm naive, I wanted to dry it ...

But it turns out that you first need to boil the beets ...

Or can raw beets still be dried?

Or can raw beets still be dried?

Kroshik, and you try to dry in two versions for a test, on one pallet. One raw, the second in technology - and then you can cook the same borscht from them, and draw conclusions And tell us and show us - along with borscht

Namesake, I have a three-liter raw sashena - a tasty one, you can just stuff like chips. I answer!
Forced to succeed, a friend has grown hefty a lot, she brought me a whole bucket of this beet, put it in the hallway, grit, "What do you want to do, I have nowhere to put it."
The cleaned halves were shoved into a Kenwood shredder (in five minutes the whole bucket was popped), thickness 2 mm, dried overnight, spun so beautifully when drying, well, exactly - chips. I did the same with carrots.
So go ahead, Inusik!
PySy. Now, if I'm not lazy right now, then I'll go straight for a picture ...

These are carrots (in vacuum):

These are raw beets


Forgive me, I didn’t open the can, otherwise I’ve got the pump high (repair), and I flew from the stepladder yesterday ...

[Inusya]

Inusya, and the trays from raw beets were colored? Today I will dry it ... or maybe it will be cleaned and washed, and then into the dryer?

What are you, why wash? In no case, what will remain there? All the sweetness will be washed off ... I liked the taste. My nephew is always prowling sweets (which I never have), I will eat chips for him - with pleasure! I say special candy

Naturally, after drying, the trays were slightly stained, rinsed them, and clean!

[Inusya]

Inusya, I realized: do not rinse special sweets

[Tanyush]

then you can cook the same borscht from them

Tanyush, I wanted to dry it for borscht, but here's what to do with slicing ...

Crumble with straws right away?

Inuska, sun, thank you, and she told everything, and even showed !!!

Tell me, will the apples, cut with an apple slicer, which cuts the core and cuts into segments, dry? They have a thickness of a centimeter and a half over a wide area. Or do you need to cut it additionally?

And about the marshmallow. Do you need to dry freshly mashed potatoes, or stewed / boiled? I will only have pallets tomorrow, and the apples are already spoiling, I wanted to cut and stew.

Tell me, will the apples, cut with an apple slicer, which cuts the core and cuts into segments, dry? They have a thickness of a centimeter and a half over a wide area. Or do you need to cut it additionally?

And about the marshmallow. Do you need to dry freshly mashed potatoes, or stewed / boiled? I will only have pallets tomorrow, and the apples are already spoiling, I wanted to cut and stew.

It is better to cut apples on a berner cutting, in circles with a thickness of at least 5-7 mm. then dry well, efficiently and quickly.
About marshmallow we look here, how our craftsmen do it https://mcooker-enm.tomathouse.com/index.php@option=com_smf&board=174.0

On Berner, I cut with the middle, for compotes. 2 3-liter cans dried. And now I just want clean ones. When I ordered a new grater the other day, I chose a knife for cutting the core, did not pay attention that it was made to order, and did not order another model.
So for now only cutting into segments is available. I won't cut it out by hand.

Such knives, for cutting only the core of an apple, are many where on free sale, and in the Internet - you can buy without ordering.

And while you wait, you can stay completely without dried apples
You can cut the apple on the sides not with rings, but with slices on the berner, cutting off the apple from the sides on both sides, and thus reaching the core - also a good cutting option. And you don't need to cut the middle of the apple, there will be no holes in the middle of the dried apple

The segments are very thick, they may not dry out properly and the entire crop will deteriorate

You are not asking the question here - there is a topic for microwaves and drying in them, let's go there https://mcooker-enm.tomathouse.com/index.php@option=com_smf&board=457.0 Moved the question to the microwave section

[entertaining]

entertaining and informative filmed, several recipes in the tape as video application to Tanya's advice

Girls, did anyone try to dry the yellow plum in halves?

Does it take a long time to dry?

[Admin]

Does it take a long time to dry?

Not really ...

Dried in Isidri halves, 18 hours (first 2 hours at maximum, the rest of the time at medium temperature), a little more and the plum has hopelessly dried out:



What a delicious accompaniment to tea!

You should also master your tea ...

I do not lose hope that someday I will get to him !!!

I want to say a huge thank you to Tanyusha-Admin per assistance the help provided !!!

Tanechka , without your wise tips well nowhere ...

[Inna]

Inna, Kroshik, what beautiful plums turned out, well, super in color and appearance
Here, run straight for the yellow plum and sushi, this is exactly what I lack for color, in my big basin

THANK YOU for the kind words!

Girls, can you please tell me can I dry cranberries?
And further. There are frozen blueberries. Fits in the freezer. I want to defrost and dry it. Maybe someone did it?

Girls, can you please tell me can I dry cranberries?
And further. There are frozen blueberries. Fits in the freezer. I want to defrost and dry it. Maybe someone did it?

Cranberries like lingonberries

Cranberries, dried and dried (Admin)



or see our other recipes and recommendations.

Thawed blueberries lose their integrity, and have a lot of liquid, the structure of the cells is broken, they are torn - therefore it makes no sense to dry it, it will drown in the liquid.
You can try - strain the liquid through a colander, and dry. Result?

There are frozen blueberries. Fits in the freezer. I want to defrost and dry it. Maybe someone did it?

I used to dry the cherries and plums in half. When the freezer broke down, we had to urgently save supplies. I dried everything directly frozen, but on baking paper. The first 8 hours at the maximum temperature, then transferred from paper and dried at 50C until tender.

[Tatyana]

Dried-dried lingonberry (Admin)

Exactly what is needed! Thank you, Tatyana

You can try - strain the liquid through a colander, and dry. Result?

I'll try a small portion. Let's see how it goes

I dried everything directly frozen, but on baking paper.

And I will try this option
Tatyana, Elena, Thank you!!!!!

I faced a problem at the most unexpected stage.

Planned to make a mixture of dried tomatoes and peppers. I cut the pepper into thick enough strips, and the tomatoes in quarters and halves, after removing the pulp.
Now I’m looking at my handful and don’t know what to do.

I broke the electric meat grinder. The Brown processor with a bowl and a revolving knife does not grind at all, only drives vegetables back and forth.
They advised me to buy an ordinary mechanical meat grinder, but I am still thinking: what if, too, in vain?

How do you handle the grinding of the finished dryer? I do not need large pieces of vegetables, I need small pieces of tomatoes and peppers - such as are sold on the market, like this:

In what quantity-volume are such vegetable flakes needed? Package, basin - how much?

For example, I never grind the ENTIRE DRYER, but store it in jars as a whole, without grinding. Since drying in small flakes during long-term storage, it loses its aroma, taste and color faster.
But, when I need it in small flakes, I chop the drying on a board, with an ordinary culinary knife, it's not so long, and it turns out such flakes as, for example, these peppers:

Thank you Tatiana. So, after all, chop with a knife? Then you have to ask your husband))
The peppers, I think, will be easy to chop, and the tomatoes are hard enough. But let's try.

No, I don't have a bowl. This set (tomatoes + peppers) is quite rich in taste, I use one or two tablespoons for the borscht saucepan. Therefore, I dried it offhand, so that it would last until spring.

I didn’t know what is better to keep drying in large pieces. Consider, thanks for the advice.

I use one to two tablespoons for the borscht pot.

Moreover, it is only 2-4 tomato slices dried. I put it on the board, chop finely with a knife quickly - and in a saucepan, and VOIL!

I fully agree with the previous speaker
I store everything as it has dried, and before use, for example, I sometimes cut it too, but more often ... - I pour the "drying" into a small blender (with a glass) and grind it in three to four seconds (for example, when cooking soups, carrots , and for borscht - beets-carrots-peppers-tomatoes). Then I throw everything into the broth.Another good thing is that you don't have to wait for the vegetables to boil, they "give" color and aroma to the broth almost immediately.
So I think, I probably won't be able to cook borscht in the classical way, so the technique has spoiled ...

Girls, well, I understand fruits, dry berries, dry meat, but why dry carrots and beets when they are fresh all year round and taste better than dried ones.

Well, this is someone like me making a vegetable mixture for cooking broth - a pinch of the mixture and the broth tastes great.
I don’t just put raw vegetables in the broth, just sauté.

And such a vegetable mixture often helps out when there is no time, time is short, or in the country, where all the vegetables are not always available, and you cannot bring the whole set of fresh vegetables for soup from the city.

The choice of a method of drying vegetables, or their browning and storage depends on what result you want to get in a particular case of cooking