Lagrange Nutris 499 001 Modo De Empleo página 81

OTHER
Foods Preparation
Basil Put in the small leaves whole and cut the large ones into pieces.
Chives
Put the stems in whole.
Ginger Slice.
mint Put the stems on the plates.
Oregano Put the stems on the plates.
Bread Cut the bread into small pieces. Remove the crust.
Pasta
Put the pasta on plates in a single layer.
Plants for tea brewing Put the stems on the plates.
Flower petals
Put the petals on the plates.
Parsley Separate into sprigs. Chop when they are dehydrated.
Thyme Put the stems on the plates.
N.B. Once the herbs have been dehydrated, the stems can be removed.
CONSERvATION AND USE OF FOODS ___________
STORAGE OF DEHYDRATED FOODS:
Do not put dehydrated foods into airtight boxes until the foods
have completely cooled. Conservation is only possible if the
food cannot absorb moisture during storage. Vacuum packing
may allow for another few months of conservation.
It is also possible to keep them in zipped plastic bags, removing
the air from the inside.
Avoid storing dehydrated foods directly in a metallic box.
Keep the dehydrated foods in a cool room at about 15°C
and away from light.
Avoid reducing fine herbs into crumbs so that they keep their
aromas as long as possible.
N.B.: dehydrated fruits and vegetables cannot be kept for
more than one year.
N.B.: If during the first days of dehydration your dehydrated foods
sweat, it is necessary to dehydrate them again, the dehydration
time was not sufficient.
REHYDRATION OF DEHYDRATED FOODS:
In general, dehydrated fruits can be eaten as is and do not need
to be rehydrated.
To make tarts or sauces however, they can be rehydrated.
Vegetables must generally be rehydrated unless they are used in a
soup, meat in sauce, etc.
To rehydrate fruits and vegetables, there are several solutions:
soak them, boil them, steam cook them or use them directly as
ingredients in a recipe.
NB: do not add sugar or salt to the cooking water as this will slow
down the rehydration.
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Temperature Time (hours)
40°C 4 to 6
40°C 6 to 8
40°C 6 to 8
40°C 6 to 8
40°C 6 to 8
40°C 1 to 2
60°C 2 to 4
40°C 6 to 8
30°C 4 to 6
40°C 4 to 6
40°C 4 to 6