Bedienungsanleitung Klarstein Bananarama - 10027831 (Seite 12 von 25) (Deutsch, Englisch, Französisch, Italienisch)

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Drying Vegetables

Vegetable Preparation Dryness test Time

Artichokes Cut into 1/3 inch strips and boil for about ten mins. Brittle 6-14 hours

Aspargus Cut into 1 inch pieces. Tips yield better product. Brittle 6-14 hours

Beans Cut and steam until translucent. Brittle 8-26 hours

Beets Blanch, cool, remove tops and roots, slice. Brittle 8-26 hours

Brusselsprout Cut sprouts from stalk. Cut in half lengthwise. Crispy 8-30 hours

Broccoli Trim and cut. Steam tender, about 3-5 min. Brittle 6-20 hours

Cabbage Trim and cut into 1/8 inch strips. Cut core into 1/4

inch strips.

Leathery 6-14 hours

Carrots Steam until tender. Shred or cut into slices. Leathery 6-12 hours

Cauliower Steam blanch until tender. Trim and cut. Leathery 6-16 hours

Celery Cut stalks into 1/4 inch slices. Brittle 6-14 hours

Chives Chop. Brittle 6-10 hours

Cucumber Pare an cut into 1/2 inch slices. Leathery 6-18 hours

Eggplant Trim and slice 1/4 inch to 1/2 inch thick. Brittle 6-18 hours

Garlic Remove skin from clove and slice. Brittle 6-16 hours

Hot peppers Dry whole. Leathery 6-14 hours

Mushrooms Slice, chop or dry whole. Leathery 6-14 hours

Onions Slice thinly or chop. Brittle 8-14 hours

Peas Shell and blanch for 3-5 minutes. Brittle 8-14 hours

Peppers Cut into 1/4 inch strips or rings, remove seeds. Brittle 4-14 hours

Potatoes Slice, dice or cut. Steam blanch 8 to 10 minutes. Brittle 6-18 hours

Rhubarb Remove outer skin and cut into 1/8 inch lengths. No moisture 6-38 hours

Sponach Stem blanch until wilted, but not soggy. Brittle 6-16 hours

Tomatoes Remove skin. Cut into halves or slice. Leathery 6-24 hours

Zucchini Slice into 1/4 inch pieces. Brittle 6-18 hours

Making Beef Jerky

As with nearly all foods, it is important to start with a quality cut of meat. Select a lean ank or round

stake about 1 to 1 and 1/2 inches thick, trim o all the excess fat and connective tissue. Fat hampers

the ability of the meat to dry and the connective tissue will make the beef jerky hard to chew.

For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. The turn it over

and freeze for an additional15 minutes. Cut across the grain into strips about 1/8 inch thick. Marinate

the strips for three hours Drain the marinated strips on a paper towel, and place the strips on the

drying tray. Remember to protect the dehydrator from dripping foods.

Dehydrate until strips are quite dry and can bend without breaking. This will take from 6-16 hours.

Unlike other dried meats, jerky should be slightly chewy but not brittle.

Jerky marinade: 100 ml soy sauce, 100 ml Worcestershire sauce, 2 tablespoon brown sugar,

2 tablespoons Ketchup, 1-2 tablespoons Salt, ½ tablespoon onion powder, ½ tablespoon pepper, 1

mashed garlic clove

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