Food Preparation - DS Produkte SBL-1215 Mode D'emploi

Food Preparation

The food must be fresh and fruit must be ripe. A good drying result will not be obtained
with overripe fruit or food of poor quality.
In the case of herbs, only the stalks need to be removed before drying if necessary. Most
other food should be blanched beforehand to make sure that its appearance and taste
change as little as possible.
Blanching
• Blanching involves scalding the food for a short time with boiling water or hot steam
(particularly recommended for vegetables). The blanching time depends on the size
of the food. 10 to 30 seconds are often suffi cient.
• Then rinse the food, in particular vegetables, with ice-cold water. The sudden abor-
tion of the cooking time retains the colour.
Fruit, Vegetables and Mushrooms
Only use fresh, ripened and undamaged fruit and vegetables. The same applies to
mushrooms.
1. Wash the vegetables, fruit or mushrooms thoroughly so that they are completely
clean and do not have any traces of chemicals.
2. Remove any discolouration, overripe or damaged segments.
3. Blanch the fruit/vegetables or mushrooms (see above) and then dry them.
4. Peel and remove the core from fruit such as apples or pears as well as some types
of vegetables.
5. Cut large varieties into slices. Although thin slices will dry faster, they will also shrivel
up.
In order to enrich fruit with vitamin C, we recommend placing it for 15 to 30 min-
utes in an ascorbic acid/water solution (mixing ratio: 1 tsp. of ascorbic acid : 1 l of
water). You can replace the ascorbic acid with lemon juice (1 tsp. of lemon juice :
1 cup of water).
Meat and Fish
• As fat becomes rancid over time, the meat should be as lean as possible. Sirloins of
beef or venison are ideally suited to drying. Otherwise remove any fat that may be
present before drying.
• Blanch the meat and cut it into strips.
• If the meat is going to be consumed as a small snack after drying, you can season it
beforehand, otherwise leave it unseasoned.
• Cut fi sh up lengthways. Large fi sh must be fi lleted and cut into strips. The skin is not
removed to ensure that the strips are held together.
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