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9 years ago
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Fruit drying~Grainlady and others
Comments (4)I get ascorbic acid (aka Vitamin C powder/crystals) at the health food store. It's a MUST when you make yeast breads with whole wheat flour/wheat germ - but that's another discussion :-). I also use it as a pre-treatment for fruits and vegetables I dehydrate. "Fruit Fresh", found in the canning products area of most stores, will also work (2 T. Fruit Fresh to 2 quarts water). Fruit Fresh contains - Dextrose, Ascorbic Acid, Citric Acid, Silicon Dioxide. You can also use citric acid (1/2-t. per quart of water / I also get it at the health food store). Another use for citric acid is for sprouting seeds (alafalfa sprouts, etc.). Pre-treating the seeds with citric acid will help prevent E.Coli. There are new guidelines for dehydrating and using pre-drying treatments for both fruits and vegetables with an acidic solution. The pre-treatment with an acidic ingredient is encouraged because testing has found microorganisms, such as Salmonella and E. Coli 0157:H7, are hearty enough to survive basic drying methods. This pre-treatment is also encouraged with fruits you are going to make fruit leather from prior to processing it. Most vegetables require water blanching followed by an acidic solution "bath". The studies for this were conducted at Colorado State University. Go back to the link about dehydrating PLUMS, or the link below. You can probably continue to use your lemon/lime soda/pop dip for apple slices, but I'd add some citric acid or ascorbic acid to the liquid - just to be safe. -Grainlady Here is a link that might be useful: National Center for Home Food Preservation...See MoreGrainLady
Comments (65)It's not so much being "green", it more about being cheap - ahem - frugal. Nothing I do will save the planet, but the bottom line, the energy savings sure are nice ;-). For a "tried and true" recipe for whole grain biscuits... I start with a wholegrain baking mix recipe I came up with a number of years ago (I usually make 1/2 a recipe and freeze it). I use this recipe whenever Bisquick is called for in a recipe.: Good-For-You Baking Mix 2 c. freshly-milled spelt (or unbleached all-purpose flour) 2 c. white whole wheat flour 3/4 c. Morning Moo's Whey-Based Milk Substitute (powder) 1/2 c. quick-cooking oats 1/2 c. cornmeal 3 T. baking powder 1 t. salt 1 c. coconut oil (or softened butter) In a large container thoroughly combine all the dry ingredients. Add the fat, and using a hand-held electric mixer, blend in the fat until evenly dispersed. Store, tightly covered, in the freezer. Good-For-You Biscuits 3 c. Good-For-You Baking Mix 1 c. kefir curd (or plain yogurt) Combine baking mix and yogurt just until moistened. Drop by spoonfuls onto greased baking sheet. Bake in 425-degree F. oven for 10-12 minutes, or until golden. Makes 16 drop biscuits. For cut biscuits, pat dough 3/4-1-inch thick. Cut into 2-inch squares (or size you like) using a pizza cutter. ---------------------------------- WHOLE WHEAT BUTTERMILK BISCUITS 2-1/4 c. soft white whole wheat flour 2 T. flaxmeal 2 t. baking soda 1/4 t. soda 1/2 t. salt 1/3 c. softened butter or coconut oil 3/4 c. homemade kefir or buttermilk Mix dry ingredients. But in fat. Add kefir or buttermilk and mix lightly, just until the ingredients come together. Pat dough out 3/4-1-inch thick and cut with a pizza cutter into 2-inch squares. Bake in a preheated 425-degree F. oven for 15-minutes. -Grainlady...See MoreCanarybird and Grainlady - Cookies
Comments (3)Grainlady, Thank you so much! I did go ahead and make the Iced Pumpkin Cookie recipe that you posted. The second batch is just coming out of the oven. They are also wonderful. I iced them and added little fall leaf sprinkles on top. They are darling. I will make the black walnut oatmeal cookies another time. I've been baking cookies since about 9:00 a.m. and I'm done for the day. Need to go on to other things....See MoreGrainlady-Your sweet potato powder?
Comments (4)Terri- I've wondered about doing powdered mashed white potatoes, but haven't tried it. I do dried potato slices and shreds, but you have to be careful with potatoes because they tend to mold if improperly dried. I believe you can make a slury in the blender with skinned/seeded tomatoes and dry it on fruit roll-up sheets until crispy. Powder in a blender when thoroughly dried. Dehydrated Potatoes 1. Wash and sort potatoes. Use like-sized potatoes if possible so they dehydrate in about the same time. Peel, if desired, or leave skin on. 2. Using a cutting mandoline (a really quick way to slice food for dehydrating) or knife, cut the potatoes into 1/8- to 1/4-inch slices and drop into cold water to prevent oxidation. 3. Then place the potato slices in boiling water (in small batches) and blanch potato slices for 5 minutes (or 6-8 minutes if using a steam blanch). 4. Drain and drop into a lemon juice/water solution - 2 quarts of cold water and 1/2 c. bottled lemon juice. Soak for 45 minutes. Stir occasionally. (Other recipes omit the lemon/water soak, but an acid treatment is important to prevent microorganisms, such as Salmonella and E. Coli 0157:H7. These bacteria are hearty enough to survive basic drying methods, and new procedures are needed for safe dehydrated food. Use lemon juice/water, ascorbic acid/water, or citric acid/water.) 5. Drain and dry potato slices (I used my lettuce spinner and gently drained the water from the potatoes by spinning them.) 6. Dehydrate in a single layer, 12-18 hours at 120°F. (or temperature according to the manufacturer instructions of your model of dehydrator). Make sure the potatoes are brittle and semi-transparent. Incomplete dehydration will cause the potatoes to mold. Do not eat dehydrated potatoes with mold on them. Turn the potato slices once or twice during drying. 7. Store in an airtight container. To re-hydrate: Mix equal amounts of dehydrated potatoes and boiling water and allow to sit for 25 minutes. You can also slice washed potatoes into 1/2-inch shoestring strips for "hash browns" using the same method. -Grainlady...See More- 9 years ago
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