![]() |
Problems Dehydrating
I always have probems dehydrating potatoes, they turn black.
I started using a product called Fruit Fresh & Produce Protector before dehydrating but they still turn black, but not as bad though. Anybody know of something better I could use or a better way ? |
Re: Problems Dehydrating
Blanche them first, then dehydrate. Use the Fruit Fresh while you are slicing them so they won't turn brown before you can blanche a batch....
|
Re: Problems Dehydrating
Quote:
|
Re: Problems Dehydrating
Quote:
|
Re: Problems Dehydrating
lemon juice in water before you blanche them
|
Re: Problems Dehydrating
Here are a couple techniques pretty close to how I learned.....
http://www.realfood4realpeople.com/potatoes.html http://www.fourpoundbrain.com/how-to-dry-potatoes/ The key is blanching followed by ice water bath. Mick has a good point about lemon juice; I've always used white wine vinegar - Both are acidic and help a lot when blanching root veggies. I do not use spray vegetable oil for anything - If needed, apply a thin coat of olive oil to racks, pans or whatever. FWIW scyth |
Re: Problems Dehydrating
Quote:
Fruit Fresh contains Vitamin C (ascorbic acid), which acts as an antioxidant to keep stuff from browning on its surface, but by itself will NOT deactivate the enzymes. |
Re: Problems Dehydrating
If you're doing apples or potatoes, you do need to hit them with some lemon juice/water to keep them from browning once they're cut or peeled
I put a tablespoon of lemon juice in a bowl and fill it with water. Then I float the apples or taters in the water. This allows them to endure the entire procedure without ever turning brown, which otherwise would happen in about 20 minutes. Edit: I responded without reading everything, looks like I'm not the only one who's hip to the juice! |
| All times are GMT -4. The time now is 09:50 AM. |
Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2010, Jelsoft Enterprises Ltd.
Copyright = None use it and Link to GIM