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Retreatment Techniques
Appears in
By John Ash
Published 2004
These are basically methods to keep the produce from oxidizing and losing its color. They can also help add flavor.
- Citrus Dip: Combine 1 cup fresh pineapple or orange juice, 1 cup water, 1 tablespoon honey, and 1 tablespoon fresh lemon juice and stir thoroughly. Toss with produce before drying.
- Ascorbic Dip: 1 tablespoon ascorbic acid crystals or 2 to 3 1-gram vitamin C tablets, crushed and added to 2 cups water. Stir until dissolved. Toss with produce before drying.
Vegetables
| Partially oven-dried vegetables have textural and taste interest beyond what you might imagine. Tomatoes and mushrooms are obvious choices but corn, cauliflower, and cabbage all yield some interesting results too. | |||
| Preparation | Pretreatment | Time | |
| Cabbage | Core and cut into thick wedges | Brush with olive oil, salt and pepper or brine | 2 to 3 hours |
| Cauliflower | Slice thickly, at least ¼ inch or so, or break apart into florets | Brush with olive oil, salt and pepper or brine | 2 to 4 hours |
| Corn | Remove husk and silk, cut off cob after drying | Brush with olive oil, salt and pepper | 2 to 3 hours |
| Mushrooms | Wipe clean with a damp cloth or wash, leave whole or slice thickly | Brush with olive oil, salt and pepper | 2 to 4 hours |
| Tomatoes | Core, halve, and gently squeeze out seeds and juice | Brush with olive oil, salt and pepper | 3 to 5 hours |
| Tomatoes, Cherry | Halve and gently squeeze out seeds | Brush with olive oil, salt and pepper | 30 to 90 minutes |
| Zucchini | Slice ¼ inch thick in rounds or lengthwise | Brush with olive oil, salt and pepper | 1 to 2 hours |