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Re: [at-l] food dehydrating
- Subject: Re: [at-l] food dehydrating
- From: "Larry & Ruthann Morts" <Morts@bellsouth.net>
- Date: Sat, 2 May 1998 11:32:29 -0400
I just asked my mom who is expert in dehydrating,,,, better than me (more
exp) any way I asked her about the potatoes, here is what she just sent me
back.
""To do potatoes use white ones. peel and slice 5/8 in thick. Blanch.
Rinse and dry. Too blanch for 5 minutes or until translucent. If not
steamed long enough, they will turn black during drying and storage.
Hope this answers your questions.
I used mine after having them for a long time and they were just fine.""
hope this helps you too
Ruthann
-----Original Message-----
From: Clines <clines@cfw.com>
To: at-l@saffron.hack.net <at-l@saffron.hack.net>
Date: Saturday, May 02, 1998 8:52 AM
Subject: [at-l] food dehydrating
>Are there any food dehydrating experts on here ??
>If so how is the best way to dehydrate potatoes ? How do you keep them from
>turning dark around the edges ?
>Do you partially cook them before dehydrating ??
>Thanks.
>
>
>
>
> Daryl Cline WB4YEX
> Harrisonburg, Va.
> Web page: <http://www.cfw.com/~clines>
> Outdoor pictures: <http://www.cfw.com/~clines/outdoors> UPDATED 4/28/98
>
>
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>
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