Preparation Of Foods - Biochef Savana Manual Del Usuario

Tips for pre-treatment of foods
With most types of cooking, preparation is important for the best results.
Foods that are prepared correctly prior to dehydration will taste better and
have a better appearance.
• Cut, shred or dice the food uniformly. Slices should be between 6mm and
20mm thick. Meats should not be thicker than 5mm.
• To avoid browning of fruits soak cut fruit in lemon or pineapple juice for 2-3
minutes, then place in the dehydrator. Alternatively soak in an ascorbic acid
solution (made as per manufacturers instruction) for 2-3 minutes, then place
in the dehydrator.
• Waxy fruits, (such as peaches, grapes, blueberries, etc.) should be dipped
in boiling water to remove the wax. This allows moisture to escape easily
during dehydration.
• Blanching can also be used to pre-treat foods for dehydration.

Preparation of Foods

For best results, select the freshest foods available to dehydrate. Note that
immature fruits and vegetables do not have as much colour and flavour
as those that are fully matured. Foods should be dehydrated as soon after
purchase as possible. Foods high in sugar such as apples, pears, peaches and
bananas are prone to darkening due to oxidation of the sugars.
Below are some pre-treatments that will help to reduce this effect:
• Lemon and pineapple juice are natural antioxidants. Place the sliced
produce in fresh lemon or pineapple juice for a few minutes, remove,
drain and place on the dehydrator shelf. For extra flavour, try sprinkling on
cinnamon or other spices.
• Ascorbic acid mix (a form of vitamin C) is available at most health
food stores and is can be used in tablet or powder form. Use about
2-3 tablespoons of powder or ground tablets per litre of water; stir to
completely dissolve the powder and place fruit into the solution for 2-3
minutes. Remove, drain and place on the dehydrator shelf.
• Blanching is used primarily to prepare fruits and vegetables for dehydrating
that have skins that will toughen during drying. This process helps lock in
the colour and flavour as well as soften the skin of grapes, cherries. prunes
and plums.
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