How can I dry vegetables...?!


Question: How can I dry vegetables!.!.!.!?
!.!.!.such as celery and tomatoes without a dehydrator!?

Is there an air dry method!?

Can I use a conventional oven in any way!?

Thanks!Www@FoodAQ@Com


Answers:
Yes, you can do it in the oven:

Oven dried vegetables
So we're left with the oven!. It's almost certain that you have one, so nothing new to buy!. It is time consuming and a little fiddly, but gives a great result!.

A home oven will only dry small quantities at a time — up to 6lbs (2!.72kg) pounds of produce, depending on the number of racks you have; so don't be preparing bushels of veggies at a time!

Set the oven at the lowest temperature and preheat to 140°F (60°C)!. Drying vegetables at oven temperatures higher than 200°F (93!.3°C) will cook them or possibly scorch them!. If you are uncertain of the temperature, put a separate oven thermometer on a rack you can see, and check the temperature approximately every half hour!.

Lay out your vegetables on stainless steel screen mesh or wooden frames covered in cheesecloth!. Cookie sheets are the least preferred option, because the air should circulate around the food, but if do use cookie baking trays, then put down baking paper first, and turn your vegetables once or twice during the drying process!.

also, having the food sit next to metal sheets may transfer a metallic taste!. Using other types of metal materials may react with the food, so please don't!.

Load up the veggies!. Doing trays of items similar in size will keep the drying even!.

For instance, pumpkin and potato might be a good mix!. Try not to mix strong flavoured items as the flavour may transfer from one vegetable to another!.

Keep the oven door open about 3 inches or so during drying!. It is vital that the temperature is maintained no lower than 140°F (60°C) and that the moist air can escape!.

Most ovens don't have even heat throughout, so move the trays around frequently to ensure even drying and stop any scorching!.

When dehydrating vegetables, plan to allow drying time of between 4 and 12 hours!. Some vegetables get brittle when dry, and some, like tomatoes, just go pliably hard!. If you press a finger into the middle of a dried piece of vegetable it should not leave any residue on you!.

When cool, store in a moisture-proof container!. Dehydrated vegetables will keep indefinitely in the fridge!.

To use, just add them to soups and sauces as they are, or reconstitute (cover them in a container with water 2:1 ratio) for approximately 2 hours before using!.

*****************EDIT*****************!.!.!.

Sun Dried Vegetables
Sun drying can be a bit of a gamble!. Unless you live in a climate that is a consistent 90°F (32°C) with low humidity for a guaranteed 3 days in a row, you risk your produce growing moldy!.

Once the drying starts, it cannot stop until finished!. So don't let your vegetables cool again until they're done!.

But if you do live in an area where you get several scorcher days in a row, use it to your advantage, save electricity and use the sun for dehydrating vegetables!.Www@FoodAQ@Com

Place them in a 200 degree oven, or lower if you can, and slowly cook them for 4-5 hoursWww@FoodAQ@Com

long procedure !.!.forget the ideaWww@FoodAQ@Com

why would you want to dry celery!?!?Www@FoodAQ@Com

Hang 'em on a clothes lineWww@FoodAQ@Com





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