Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 >I use it to dry extra veggies to use latter on in soups and also for banana >chips. canned pineapple (or fresh) is a treat also. Also I do a lot with >herbs so will use it a lot this summer. for the veggies, I just dry what >ever extra I don't need and then keep it in a jar to add to crockpot soups >or whenever I need extra of anything. That way less goes to wate. > Kay I forgot about banana chips.... they are great! Buy them ripe (at the farm up the road from me I would get them on sale when very ripe.... they taste much sweeter). The crockpot thing is kewl... I use dried onions/celery/mushrooms to " thicken " up a crockpot dish that's too " thin " (soupy). Works well towards the end of the cooking cycle. Haven't tried pineapple (or peaches or apricots)... remember, some fruits require that lemon/sulfide prep up front. Best, Mark blogsite: http://www.soulveggie.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 > Mark, I'm highly allergic to sulfides. They make my throat close > up...very frightening! So I don't buy a lot of dried 'anything' for > that reason. But you mean you can use lemon juice to preserve the > fruits, instead of sulfides, then? Intriguing--not to say, exciting > concept! Lemon juice ( " acidulated water " in some books, because you mix a bit with water) stops them from browning. Doesn't really preserve anything except some of the natural color; the dehydrating does the preserving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2006 Report Share Posted January 9, 2006 Okay, Amy. Well, I don't care about the color anyway, it's the taste I'm concerned with. If it's crunchy, so much the better. Thanks! Bron On 1/9/06, Amy <sandpiperhiker wrote: > > > Mark, I'm highly allergic to sulfides. They make my throat close > > up...very frightening! So I don't buy a lot of dried 'anything' for > > that reason. But you mean you can use lemon juice to preserve the > > fruits, instead of sulfides, then? Intriguing--not to say, exciting > > concept! > > > Lemon juice ( " acidulated water " in some books, because you mix a bit > with water) stops them from browning. Doesn't really preserve > anything except some of the natural color; the dehydrating does the > preserving. > > > > > > Quote Link to comment Share on other sites More sharing options...
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