Drying Foods part 2
Source of Recipe
found at www.budget101.com
Recipe Introduction
continuation of circular put out by a university..
Recipe Link: http://www.budget101.com DRIED HERBS:
Folklore often depicts the magical powers of herbs. But good cooks the world over have discovered another kind of power in the subtle flavors and aromas of herbs. If you grow and dry your own herbs, you will always have a fresh, inexpensive supply close at hand for making delicious foods.
Herbs do not add calories or nutritional value to foods, but they do add flavor. So if you want to cut down on calories, you can use herbs and spices to give zest to familiar, low-calorie foods. For someone on a salt-free diet, herbs can enhance the flavor of otherwise tasteless foods. A pinch of rosemary, for example, dropped into the water that potatoes or rice are boiled in will give a delightful taste to these vegetables.
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SELECTION
You can grow and dry a wide variety of herbs. Some that are especially popular are thyme, tarragon, rosemary, mint, sage, sweet basil, bay leaf, parsley, marjoram, savory, oregano, chervil, chives, and dill. The foliage of these plants is attractive, and they give off a soft, pleasant fragrance. If you plant your herb garden near the kitchen, you can enjoy the plants and harvest the leaves easily as they reach the peak of quality. Young, tender leaves are more flavorful and aromatic than older leaves.
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PREPARATION
Cut the stalks when the leaves are mature or the plants have just started to bloom. Use only the tender, leafy tops and flower clusters. Discard the leaves below 6 inches from the top of the stalk. They are not as pungent as the top leaves. Remove any dead or discolored leaves. Rinse with cold water to wash off dust and dirt. Blot off excess moisture with paper towelling. When drying dill, harvest the plant as soon as the seeds are ripe.
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DRYING METHODS
Air
For air drying, tie six to eight stems together in a small bunch. Then tie a large brown paper bag around the bunch to protect the herbs from the light. Be sure the leaves do not touch the sides; otherwise, they may stick to the bag and not dry properly. Make several holes in the bag for ventilation. Hang it in a warm, dry, airy room or attic. Herbs will dry in 1 to 2 weeks.
If you like, you can remove the leaves from the stems before drying. Place the leaves on a tray in a warm, dry, airy place away from direct sunlight For best results, use a doth-covered rack or an open mesh screen. Turn or stir the leaves occasionally to assure even drying. Herbs should not be sun dried because light destroys the natural aroma. A poor-quality product will result if the herbs are exposed to direct sunlight.
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Oven
For oven drying, place clean, fresh leaves in a single layer on racks. There should be at least 1 inches around the racks and between them so that the air can circulate freely. You can use blocks of wood to separate the trays. Set the oven on the very lowest setting and dry the herbs slowly. Keep the oven door propped open slightly for ventilation and to control the heat. Drying will be complete in 2 to 4 hours.
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Microwave Oven
If you have a microwave oven, you can use it for drying herbs. Place the herbs between paper towels and set them on the rack. Close the door and turn the oven on a medium setting for 2 to 3 minutes. Then check for dryness; the leaves should feel brittle and should crumble easily. If they are not done, turn the oven on for 30 seconds longer. Although this process actually cooks the herbs, the end product is just about the same.
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STORING
When the leaves are dry, shake them from the stems and discard the stems. Crush the leaves if desired. But keep in mind that whole herbs retain their flavor longer than crushed or ground herbs. Store dried herbs in small airtight containers away from the light. Containers such as metal cans or tinted glass that exclude light are best.
If stored in a cool, dry, dark place, whole dried herbs retain their flavor and aroma up to one year. A warm storage area may hasten the loss of flavor. A damp environment encourages caking, color change, and infestation. Close the containers tightly after each use so that the volatile oils are not lost.
Do not use old herbs. If you aren't sure an herb is fresh, rub a bit of it between your palms and breathe in the aroma. If there is little or no aroma, replace the herb with a fresh supply.
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USING
To release the full flavor, cut or chop the dried leaves into fine bits before adding to food. Or crush the leaves by rubbing them between your palms or by grinding them with a mortar and pestle. For the best results, add herbs to the liquid in the recipe.
Keep seasoning blends subtle. When combining herbs, use one having a pronounced flavor with two to four others having a less pronounced flavor. All of the herbs in the following famous combinations can be grown and dried at home:
* bouquet garni, bunches of herbs and sometimes spices tied together or put into a cheesecloth bag. The usual combination is celery leaves, onion, parsley, and thyme. The combination varies for different dishes.
* fines herbes, a mixture of three or more herbs. Combinations used are (1) chervil, chives, and parsley; or (2) basil, sage, and savory.
The amount to use depends on your taste preferences, the piquancy of each herb, and the effect it has on different foods. If you do not have a recipe, start with 1/4 teaspoon of herb per pound of meat or pint of sauce, and increase as desired. If the recipe calls for fresh herbs, you can substitute dried herbs. Use a fourth of the recommended amount, for example, 1/4 teaspoon of dried herb instead of I teaspoon of fresh. Avoid using the same herbs in several dishes to be served at the same meal.
The flavor of an herb will be at its best if you add it to the recipe at the proper time. Add herbs as follows:
* to soups and stews during the last half hour of cooking. The delicate flavor and aroma of herbs can be lost by overcooking.
* to uncooked foods such as tomato juice cocktail 3 to 4 hours before serving, or even overnight, to release the full flavor of the herb.
* to quickly cooked dishes or sauces as soon as you begin cooking the food. To draw out more flavor, barely moisten herbs with a little lemon juice, water, cooking oil, or other liquid suitable for the food you are preparing, and let stand for 10 minutes or more before using.
Herbs may be used to flavor vinegar, mustard, and butter. Choose your favorite herbs to add variety to these everyday ingredients, following the recommended steps.
Use whole spices and herbs for beverages and pickles. Leaving whole spices in pickles can cause unsightly darkening. Tie herbs and whole spices in a small square of cheesecloth so that they can be removed easily before serving. This will also prevent seasoning specks in the finished product. The same method can be used when whole spices and herbs are added to other foods.
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Use in tomato and egg dishes, stews, vegetables, meats, soups, and salads.
Add a touch to hamburgers, noodles, and salad dressings. Drop a few leaves into stewing chicken, fish chowder, tomato soup, and corn chowder. Remove the leaves before serving. Essential in poultry seasoning. Use with onion for stuffing pork, duck, and goose. Rub powdered feaves on pork loin and ham.
Add a pinch to poulfry, meats, egg dishes,poultry stuffings, soups, potato salad, creamed potatoes, and green beans. Use as a substitute for onion. Sprinkle as a garnish over vegetables, baked potatoes, meats, and soups. Attractive as a garnish with soups, vegetable salads, meats, and poultry.
Good as a seasoning withalmost any vegetable or meat dish.
Delicious in pizzas or other Italian dishes, chili, meat loaf, veal dressings, and bean, tomato, or lentil soups. Gives a flair to sour cream served over sliced tomatoes. Blend with parsley and butter, and spread on chicken breasts and thighs when roasting. Add sparingly to creamed soups, poultry, stews, and sauces. Usually blended with other
herbs. Leaves can be used with meat, poultry stuffing, gravies, soups, egg ond cheese dishes, vegetables, and seafood.
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DRIED MEATS:
Drying, smoking, and salting were the only methods of preserving meat for thousands of years. Early American settlers dried much of their meat because they could not carry a fresh supply when traveling across the country. Today, dried meat, more commonly known as jerky, is usually prepared in an oven instead of being dried in the sun as it was years ago.
Jerky is a popular snack. It is sold almost anywhere that carries snack foods - from grocery stores to gas stations. It is a favorite with campers, hikers, and hunters because it is compact, lightweight, and keeps a long time.
Drying meat is considered "playing with food" by some people because, thanks to today's modern food industry, fresh meat is almost always available. But jerky has value as a convenient backpacking food and as a nutritious snack food. Besides, jerky is fun to make at home, and it costs only about half as much as an equal weight of commercially made jerky.
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PREPARING THE MEAT
Any lean meat can be dried. Beef and venison are especially good; fish and poultry dry well, too. Be sure to use fresh, lean meat and cut off all fat and connective tissue. Fat becomes rancid easily and will spoil the dried meat.
Partly freezing the meat before cutting makes it easy to slice. Slice with the grain into long, thin, even strips. Slice with the grain instead of crosswise makes the jerky chewy and less brittle. The strips should be about 1/8 to 1/4 inch thick, 1 to 1-l/2 inches wide, and 4 to 12 inches long. Thin slices of meat will dry faster than thick ones. Any wild game meat should be frozen for at least 30 days to lower the chances of trichinosis infection by killing parasite larvae.
Meat may be dried as is, or it may be seasoned to suit your own taste. Salt and pepper are the basic ingredients. In the drying method, however, salt is used only as a seasoning, not as a preservative. It is crucial, therefore, that the oven temperature be maintained above 140 degrees F. to prevent spoilage during the drying process. Keep in mind that too much seasoning will overpower the meat flavor.
Place seasoned meat in a crockery, plastic, glass, or stainless steel bowl or pan, and cover. Marinate the meat overnight or for about 12 hours in the refrigerator at 40 F. (4 C.).
The marinade recipe on the following page makes delicious jerky.
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Marinade Recipe
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5 lbs. lean meat
1/2 cup soy sauce
2 tbsp. Worchestershire sauce
1/2 tsp. each pepper, garlic powder, ground ginger
2 tsp. hickory smoke-flavored salt (optional)
Mix marinade ingredients in a bowl. Add strips of meat and stir to coat all surfaces. Cover and refrigerate overnight. Remove strips, blot off excess moisture.
The flavor of jerky can be varied by marinating the strips in mixtures such as teriyaki sauce, sweet and sour sauce, hot chili sauce, or your own favorite marinade. Or you may simply coat the meat with the marinade. The marinade should not contain oil because oil will become rancid and spoil the meat. For full flavor allow enough time for the seasoning to be absorbed into the meat (about 12 hours).
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DRYING METHODS
Oven Drying
Arrange the seasoned strips of meat on cake racks or directly on oven racks. The edges of the strips may touch, but they should not overlap. Leave space at the edges of the racks so that air can circulate around the meat as it dries. Set the oven on the lowest possible temperature and maintain at about 140 degrees to 150 F. (60 to 65 C.). Use an oven thermometer to check the temperature. To prevent the meat from sticking to the racks, turn the strips over every hour or so.
Keep the oven door slightly ajar to allow the moist air to escape and to control the oven temperature. An electric fan placed in front of the oven door will help the air circulate and shorten the drying time. When drying marinated meat, you may need to line the bottom of the oven with aluminum foil to catch the drippings. Oven drying takes from 10 to 12 hours.
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Drying in a Food Dryer
You can also use a food dryer for making jerky. Place the slices of meat on the racks. Put a piece of aluminum foil below the bottom rack if necessary to catch the drippings. Leave l inches of space around the foil to allow hot air to rise from the heating unit. Turn the strips of meat over occasionally to keep them from sticking to the rack.
Do not dry seasoned meat at the same time you are drying other foods in the dryer because the meat will give a strong odor to the other foods. This is also true if you are drying meat in the oven. Making jerky in the food dryer will take a little longer than in the oven because the temperature is usually slightly lower.
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Smokehouse Drying
If you have a smokehouse, you can use it for making jerky. Lay seasoned strips of meat on racks or hang them from the ceiling of the smokehouse. Starting temperature should be 80 degrees F. (27 C.), then it should be increased gradually to 120 F. (49 C.). Smoke the jerky until it is the desired texture (24 to 48 hours).
Use any hardwood such as hickory or oak for smoking. Do not use pine, fir, or conifers because the resin (sap) bums and creates an undesirable smoke. Put aluminum foil or a metal tray under the meat to catch the drippings. If you don't do this the drippings will bum and produce smoke that gives the meat an unpleasant flavor.
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Air Drying
Meat strips can be air dried, but this requires very hot, dry weather. Place strips on the grill of an outdoor barbecue. Or string them on heavy string or fishing line and hang outside in a sunny, airy place for several days. Bring the meat indoors at night so that it doesn't absorb moisture.
Air drying is not as satisfactory as oven drying or smoking because the temperature cannot be controlled. Also, the meat may be exposed to insanitary conditions from dirt in the air. Outdoor drying may invite unwanted guests such as dogs, cats, wild animals, and insects. If practical, cover the meat loosely with cheesecloth to prevent contamination.
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TESTING FOR DRYNESS
Don't let the meat get too hard and dry for your taste. If the jerky is not dry enough, though, it will spoil. The finished product is dark brown or almost black and feels hard and dry. Test a piece by bending it. It should break like a green twig -not snap clean like a dry stick. Be sure to let the jerky cool before testing, because when it is warm, it will still be pliable no matter how dry it is. The final product will be about a fourth of the original weight.
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STORING JERKY
As soon as the meat is sufficiently dried, remove the racks from the oven or dryer and pat off any beads of melted fat that may have formed. Let the jerky cool first, then take it off the racks. Store in clean, airtight plastic, glass, crockery, or metal containers with tightfitting lids. Pack tightly to remove as much air as possible, but do not crush. Store in a cool, dry place such as the pantry, basement, or kitchen cupboards.
Although jerky will last almost indefinitely, it starts to lose its flavor-after a few months.
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BEFORE STORING
Testing for Dryness
Many factors affect the length of time needed for drying foods: temperature, air circulation, humidity, the kind of food being dried, the amount of food on a tray, the size of the pieces of food, and the total amount of food in the oven or dryer. Pieces on the edges of the trays will dry faster than pieces in the center. If slices are not all the same thickness, thin pieces will dry before the others. For these reasons you must test samples of the food from each batch you dry.
You should test only a few pieces at a time. Be sure to let the pieces cool before testing. Warm food will feel soft and moist even when it is dry. Remove the pieces of food from the tray when they test dry. Return the rest of the food to the oven or dryer until drying is complete. When you think the food is dry, there are several ways you can test it to be sure.
Test fruit by squeezing a handful. If the pieces of fruit spring apart and there is no moisture left on your hand when you open it, then drying is complete. To double check, cut through a piece of fruit; there should be no moisture on the inside. Dried fruit should be pliable and leathery. When you use an oven, drying takes as little as 6 hours to more than 10 hours.
Most vegetables will be hard and brittle when completely dry. A dried piece will shatter when hit with a hammer. Exceptions are mushrooms, green peppers, and squash; they will be pliable and leathery. Vegetables usually dry in 4 to 12 hours.
Herbs require 2 to 3 days' drying time when air dried and 2 to 3 hours if dried in the oven. You know herbs are dried when they are brittle and the leaves can be easily crushed.
Dried jerky is dark brown to black. To test for dryness, bend a piece. It should bend like a green twig, not break apart completely like a dry stick. There should be no moisture inside.
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Conditioning
It is very hard to dry all the pieces of food evenly. Depending on the size of the pieces and the location on the tray, some pieces will be too dry and others will be not quite dry enough. But you can condition food so that the whole batch will be uniformly dry.
After the food is dried, cool it on the tray, then put the pieces of food in a large closed container such as a crock, a plastic jar, or a coffee can. Make sure the food is cool, because it will sweat if it is put into the container while still warm.
Keep the container covered in a warm, dry, airy room. Stir the food once a day for a week to 10 days. Then package the pieces of food in smaller airtight containers and store. This conditioning allows the moisture from the underdried pieces to be absorbed by the overdried pieces. If drops of moisture appear on the sides or lid of the container, the food is not dry enough. Return it to the dryer and dry it some more.
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Pasteurizing
Dried food is sometimes contaminated by insects or molds, which can cause spoilage. Sulfuring fruit usually prevents this type of contamination. After meat and vegetables have been dried, they can be pasteurized to make them safe. It is especially important to pasteurize food dried outdoors, where it was probably contaminated.
To pasteurize, heat the oven to 175 degrees F. (80 C.). Set the pieces of dried food in a single layer on a tray or cookie sheet. Heat in the oven with the door closed for 15 minutes. Remove from the oven and allow the food to cool before packaging. Alternatively, the dried food can be pasteurized by freezing it for 1 to 2 weeks and then storing it.
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STORING
After the food has been thoroughly dried, cooled, conditioned, and pasteurized, you can be sure of its quality and safety if you store it properly. Place dried food in moisture- and vaporproof containers with tight-fitting lids. Glass jars, coffee cans, and plastic freezer bags or cartons may be used. Containers that keep out light are best.
If you use a coffee can, place sulfured fruit in a plastic bag first to prevent contact of the fruit with the metal. The sulfur can react with the metal and give an off-flavor to the fruit.
It is best to package food in small quantities. Use pint-sized containers or small plastic bags. The bags should then be put into a large can or jar. If food is stored in large quantities, the unused portion may become contaminated each time you open the container. Be sure to pack the food tightly. Force out as much air as possible from the package before closing it. But take care not to crush the food.
All dried food deteriorates over a period of time, but storing it in a cool, dry, dark place will help to preserve the color and flavor. Kitchen cupboards or a pantry are good places if they don't get too hot. A dry basement or a closet on the north side of the house is also suitable. You may store dried food in the refrigerator or freezer if you have the space. Once a package of dried food is opened, it should be resealed tightly and if possible stored in the refrigerator to prevent contamination and mold growth. Properly dried and stored, vegetables and jerky will keep about 6 months, fruits and herbs about a year.
As a safety measure, examine stored food occasionally. If you find signs of a little moisture but no spoilage, pasteurize the food. If the food appears quite moist, repeat the drying process until thoroughly dry. Remember to cool the pieces before repackaging.
If you see any mold growth on the food, throw away the entire batch. It's not safe!
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USING AND COOKING
Fruits
Dried fruits make tasty snacks and are very handy for taking on camping or hiking trips. Dried fruits can also be chopped up and used dry with breakfast cereal, granola, or cookies.
Fruit can be reconstituted for use in recipes by pouring just enough boiling water over it to cover and simmering it for 15 minutes. Or pour cool water over it to cover, then soak for a few hours. Soak only until the fruit is plump because soaking too long makes the fruit mushy and less flavorful. To retain nutrients, cook the fruit in the same water used for soaking.
Most dried fruit needs no extra sugar because some of the starch in the fruit turns to sugar during the drying process. If you wish to sweeten the fruit, do so after cooking; otherwise the fruit will become mushy. Reconstituted fruit is especially good in cakes, pies, and other desserts. If the recipe calls for water, use the water in which the fruit was soaked.
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Vegetables
When you reconstitute pieces of vegetables, they should become nearly the same size they were when fresh. Add 1 to 2 cups of water to 1 cup of dried vegetables. Add more water later if necessary. Blanched dried vegetables should be soaked about 2 hours before cooking. Unblanched vegetables will take longer. Dried beans and peas can be soaked overnight or boiled 2 minutes and then soaked 1 hour before cooking.
Dried vegetables taste best if used in soups, stews, or other dishes cooked with liquid and seasonings. The seasonings help to enhance the natural flavor of the vegetables.
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Herbs
To become a successful, creative cook, start using some of the fine herbs such as sweet basil, marjoram, or summer savory. But be miserly in your measure; herbs can easily overpower the flavor of the food they are used to season.
You can make your own favorite blend of herbs for a variety of uses. A combination of marjoram, oregano, basil, and thyme used in equal parts is a good basic blend for soups, stews, sauces, casseroles, and salads. Sage, savory, and rosemary may be added to the blend for use with poultry, Italian dishes, or other spicy foods. You can adjust the amounts to suit your taste.
You do not need to reconstitute herbs before you use them. To substitute dried herbs for fresh herbs, use 1/4 teaspoon of dried herbs for 1 teaspoon of fresh.
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Jerky
Jerky makes a delicious snack or backpacking staple. Serve it as a party food for children or at cocktail parties. Your guests will be delighted.
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The books listed below have been of use in preparing this publication and are recommended for further reading. They have been divided into two categories, depending on the accuracy of their instructions and advice.
Excellent
How to Dry Foods. DeLong, D. HP Books, Tucson, Arizona, 1979.
How to Dry Fruits and Vegetables at Home. Food Editors. Farm journal, Countryside Press, Philadelphia, Pennsylvania, 1975.
Putting Food By. 3rd ed. Hertzberg, R., Vaughan, B., and Greene, J. Stephen Greene Press, Brattleboro, Vermont, 1982.
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Adequate
Canning, Freezing and Drying. Editors, Sunset Books and Sunset Magazine,
Lane Publishing Company, Menlo Park, California, 1975.
Stockng Up. Editors. Organic Gardening and Farming, Rodale Press, Emmaus, Pennsylvania, 1977.
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This circular was prepared by Judy Troftgruben, Extension Specialist, Foods and Nutrition (1977), and revised by Mary Keith, Assistant Professor, Foods and Nutrition, and Extension Specialist, Foods, Cooperative Extension Service, University of Illinois at Urbana-Champaign. April, 1984
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Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. WILLIAM R. OSCHWALD, Director, Cooperative Extension Service, University of Illinois at Urbana-Champaign.
The Illinois Cooperative Extension Service provides equal opportunities in programs and employment.
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