Creative Cooking Tips

Cooking Tips
Drying Food

Drying foods is still considered one of the simplest methods of food preservation. Drying removes most of the water content of food, and much of the bulk. The space required to store dried food is minimal and all you need are clean, airtight containers and a cool, dark place for storage.

The principle of food preservation by drying is that microorganisms require a certain amount of moisture in order to grow. If enough water is removed from food, these organisms cannot grow, and food spoilage is prevented.

Drying Methods

Equipment

Preparation of Produce

Cooking Dried Vegetables

Drying Methods

There are three methods by which food can be dried successfully:

Sun drying
Fruits such as grapes, prunes, apricots, dates and figs can be dried in the sun if you live in an area which has constant hot, dry heat and very little humidity. With outdoor drying you do have to be concerned with the food being contaminated by dust, polluted air, insects, or animals.
Spread your produce on trays and cover with cheesecloth. Place the trays in direct sunlight on supports that will allow air to circulate freely around the trays. Periodically stir food and turn pieces of food over. Bring food inside at night. Testing for dryness can begin after two days.
Oven Drying
For oven drying it is necessary to maintain a constant low oven temperature between 120^o and 150^o. The exact temperature is determined by the kind of food being dried. Be sure you oven can maintain a constant low temperature, if the thermostat goes on and off to maintain a specific temperature this could be detrimental to the food being dried.
The oven door of a gas oven must be left open about six inches to allow moisture to escape. The door of an electric oven should be left open one inch. Only dry one or two trays of food at a time because as humidity builds up in the oven, the process of drying is lengthened.
Food Dryers
The best method of drying is with an electric dryer which provides a controlled environment of warm, circulating air which removes moisture from the food. Things to look for are:
1. An adjustable thermostat for drying a variety of food products.
2. Trays that are highly porous, made from a food-safe material. Screen-type designs are desirable for maximum air circulation.
3. Controlled air flow design that provides circulation of warm air throughout the dryer. Temperature should be constant so trays will not have to be rotated.
4. Safety features such as U.L. approved parts.

Equipment

Trays: Select wooden trays (not green wood) that are slatted, woven, or perforated so that warm air can circulate around food. Do not use solid wood or galvanized metal trays. Trays should not be affected by heat, will not discolor food, and will not flavor food in any way

Basket: Use when blanching or steaming fruit and vegetables.

Scales: Use to weigh food before and after drying in order to determine if enough water has been removed.

Airtight containers: Glass jars, plastic containers, polyethylene bags and ties for storage of food.

Testing for Dryness

Remove one or two pieces of processed food from the dryer and allow them to cool before testing for dryness. Warm food will seem softer and more moist than food that has cooled.

Fruit: Cut a piece of cooled, processed fruit and squeeze it. There should be no moisture and the fruit should be "rubbery" or "leathery".

Vegetables: Shake the drying tray. Vegetables usually rattle when they are dry. They will feel tough and brittle.

Food can be tested by weight. When the weight has dropped by 50% the food is approximately two-thirds dry.

NOTE: Don't compare drying at home with commercially dried food! Commercially dried food has preservatives and they use special equipment and, as a result, the moisture content is higher.

Pasteurization

After drying it is recommended that a final heat treatment be given in order to pasteurize food before storage. This treatment is necessary to destroy harmful bacteria.

Spread dried food loosely on trays and place in a preheated 175^o oven. Heat vegetables 10 minutes and fruit, which is usually cut into larger pieces for 15 minutes. Remove from oven, cover loosely with clean cloth, cool and package.

Packaging Dried Food

Dried foods should be stored in well-filled, tightly covered containers or in polyethylene bags. Since dried food will absorb any moisture, there there should be as little air as possible.

Food must be completely cooled before packaging. Containers should be dry and clean. Close containers securely, label and store in a cool, dark dry place, away from possible contamination by insects or animals.

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