Drying Food

2008-12-25T07:26:00.000-08:00

Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. In fact, you may already have most of the equipment on hand. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow.

Drying will never replace canning and freezing because these methods do a better job of retaining the taste, appearance, and nutritive value of fresh food. But drying is an excellent way to preserve foods that can add variety to meals and provide delicious, nutritious snacks. One of the biggest advantages of dried foods is that they take much less storage space than canned or frozen foods.

Recommended methods for canning and freezing have been determined by research and widespread experience. Home drying, however, does not have firmly established procedures. Food can be dried several ways, for example, by the sun if the air is hot and dry enough, or in an oven or dryer if the climate is humid.

With the renewed interest in gardening and natural foods and because of the high cost of commercially dried products, drying foods at home is becoming popular again. Drying is not difficult, but it does take time and a lot of attention. Although there are different drying methods, the guidelines remain the same.

Although solar drying is a popular and very inexpensive method, Illinois does not have a suitable climate for it. Dependable solar dehydration of foods requires 3 to 5 consecutive days when the temperature is 95 degrees F. and the humidity is very low. The average relative humidity in central Illinois on days with 95 degrees F. temperatures is usually 86 percent. Solar drying is thus not feasible.

Drying food in the oven of a kitchen range, on the other hand, can be very expensive. In an electric oven, drying food has been found to be nine to twelve times as costly as canning it. Food dehydrators are less expensive to operate but are only useful for a few months of the year. A convection oven can be the most economical investment if the proper model is chosen. A convection oven that has a controllable temperature starting at 120 degrees F. and a continuous operation feature rather than a timer-controlled one will function quite well as a dehydrator during the gardening months. For the rest of the year it can be used as a tabletop oven.

Foods Products

2008-12-25T07:22:00.000-08:00

Questo whisky viene del paese di Bowmore sull´isola di Islay, al largo della costa occidentale di Scozia. Bowmore e una delle più antiche distillerie della Scozia ed e conosciuto per avere una selezione grande di diversi whisky e di presentare dei edizioni limitati. Essendo situato in una isola, il whisky durante l’invecchiamento in barile, è influenzato dal mare e sviluppa delle qualita simile - sale, iodio e alghe sono toni che uno puo trovare in questi whisky.

Aroma: Agrumi, vaniglia, diesel, tabacco, terra
Gusto: Fumo, sale, leggermente dolce, frutta, pepe

Hard and Teste Drink

2008-12-25T07:13:00.000-08:00

Teste Foods and Dry Foods

2008-12-25T07:10:00.000-08:00

Teste Recipes

2008-12-25T07:05:00.000-08:00

Teste Spotting and Testy Food

Drying Food

Foods Products

Hard and Teste Drink

Teste Foods and Dry Foods

Teste Recipes