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zxcvbob
 
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wrote:
> zxcvbob wrote:
>
>>Ribitt wrote:
>>
>>>And dehydrating in a convection oven at 140 or 150 F works, but you

>
> end up
>
>>>with shrivelled up chunks, high in flavour, but with a dark colour.

>
> The
>
>>>texture is "leathery".
>>>

>>
>>Blanching first fixes that problem. I don't know why.
>>
>>Best regards,
>>Bob

>
>
> I know the term blanching, but have never seen it done first hand.
> (Unless it involves a streetcar or a tin roof.) DO you get water
> boiling first, and then dunk the food in the water, perhaps with a
> perforated pot insert? Or else held above the water with a steamer
> basket? And for how long? I have a dehydrator that I usee only
> occasionally, but when the instructions call for blanching I am still
> clueless.
>
> Meantime I agree -- freezing peppers works fine; my dehydrated
> attempts (peppers) were useless after.
>


I have a perforated pan insert for steaming vegetables. I steamed the
peppers in that for, I dunno, 3 minutes. Then I rinsed them briefly
with cold water so they wouldn't overcook in their own heat.

Best regards,
Bob