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(Ebook) The Beginner s Guide to Making and Using Dried Foods 1st Edition by Teresa Marrone ISBN 1612121799 9781612121796

  • SKU: EBN-44718662
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Authors:Teresa Marrone
Pages:351 pages.
Year:2014
Editon:1
Publisher:Storey Publishing
Language:english
File Size:31.31 MB
Format:pdf
ISBNS:9781612121796, 1612121799
Categories: Ebooks

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(Ebook) The Beginner s Guide to Making and Using Dried Foods 1st Edition by Teresa Marrone ISBN 1612121799 9781612121796

(Ebook) The Beginner s Guide to Making and Using Dried Foods 1st Edition by Teresa Marrone - Ebook PDF Instant Download/Delivery: 1612121799, 9781612121796
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Product details:

ISBN 10: 1612121799 
ISBN 13: 9781612121796
Author: Teresa Marrone

Enjoy that fresh harvest taste all year. Whether you’re using a dehydrator, oven, or the sun’s rays, you can easily dry your own vegetables, fruits, herbs, and meat. Teresa Marrone’s simple step-by-step instructions cover all the basics you need to know about drying, storing, and rehydrating your favorite foods. With over 140 dried-food recipes — ranging from veggie chips to casseroles and beef jerky to baby purées — you’ll be amazed at the variety of healthy and delicious options that dried foods offer.

(Ebook) The Beginner s Guide to Making and Using Dried Foods 1st Table of contents:

  • Chapter 1: Drying Basics

    • How Drying Works

    • Choosing the Right Foods

    • Preparation Techniques (Washing, Peeling, Slicing)

    • Pretreatment Methods (Blanching, Sulfuring, Ascorbic Acid Dip)

    • Drying Methods Overview (Dehydrator, Oven, Sun, Air)

  • Chapter 2: Using an Electric Dehydrator

    • Choosing a Dehydrator

    • Setting Up and Operating Your Dehydrator

    • Drying Times and Temperatures for Various Foods

    • Tips for Efficient Drying

  • Chapter 3: Oven Drying

    • Oven Setup for Drying

    • Temperature Control and Ventilation

    • Foods Best Suited for Oven Drying

  • Chapter 4: Sun Drying and Air Drying

    • Ideal Conditions for Sun Drying

    • Building a Sun Dryer

    • Air Drying Herbs, Flowers, and Small Items

    • Safety Considerations for Outdoor Drying

  • Chapter 5: Drying Fruits

    • Apples, Bananas, Berries, Cherries

    • Citrus, Grapes (Raisins), Peaches, Pears, Plums

    • Tropical Fruits (Pineapple, Mango)

    • Fruit Leathers

  • Chapter 6: Drying Vegetables

    • Beans, Carrots, Corn, Garlic, Onions

    • Peas, Peppers, Potatoes, Tomatoes

    • Leafy Greens (Spinach, Kale)

    • Mushrooms

  • Chapter 7: Drying Herbs, Spices, and Flowers

    • Harvesting and Preparing Herbs

    • Methods for Drying Herbs (Bundling, Screens)

    • Drying Spices (e.g., Chilies)

    • Drying Flowers for Potpourri and Crafts

  • Chapter 8: Drying Meats and Jerky

    • Safety Guidelines for Drying Meat

    • Making Beef Jerky

    • Other Meats and Fish (e.g., Poultry)

  • Chapter 9: Storing Your Dried Foods

    • Conditioning Dried Foods

    • Packaging for Long-Term Storage

    • Labeling and Dating

    • Troubleshooting Storage Issues

  • Chapter 10: Rehydrating and Using Dried Foods

    • General Rehydration Methods

    • Cooking with Dried Fruits

    • Cooking with Dried Vegetables

    • Using Dried Herbs and Spices

    • Recipes Featuring Dried Foods (e.g., soups, stews, trail mix, rehydrated fruit dishes)

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Tags: Teresa Marrone, Making, Dried Foods

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