Not just mushrooms…
Here are some ideas for products that you can dry with Biosec, their preparation and possible uses. Experience and imagination will soon take you beyond these instructions, allowing you to create original new recipes.
The times given in the table are all approximate and may vary due to various factors as explained in thededicated section.
FRUIT
PREPARATION NEEDED
USES
TIMES
APRICOTS
Cut in half and remove stone. Very ripe fruit might go brown without however affecting its intense astringent flavour.
Eaten as is, or in cakes or dried fruit compositions on trays, in baskets, etc.
32-48 hours
PINEAPPLE
Peel and cut into slices 6-10 mm thick. Turn occasionally to stop them sticking to the basket. It has a very high water content, but gives excellent results for fragrance and flavour. Also keeps its colour well
Can be eaten as is or used in fruit salads and dried fruit compositions.
24-32 hours
BANANAS
They can be cut into slices or pieces. Be careful because they tend to stick to the basket and each other. Excellent results. Drying them whole shortens prep time even if it lengthens drying times. They tend to go very brown but keep their very intense flavour. They stay very soft and a bit sticky because they have a very high sugar content.
Excellent for eating as is, especially on trips and excursions, and also as snacks. They are a concentrate of taste and substance, particularly popular with kids.
24 hours
PERSIMMONS
Cut into thin slices (7-10 mm). Sweet non-astringent persimmons are excellent if dried while still unripe. The other qualities of persimmon can also be dried before they fully ripen and go soft: the dried fruit loses its astringency.
Excellent eaten as is and also in dried fruit compositions. They keep a good colour.
24-30 hours
KIWIS
Peel and cut into slices 7-10 mm thick. The whole fruit can be cut into 4 longwise slices. Arrange and move occasionally so they do not stick. They keep a good colour.
Intense astringent flavour. They can be eaten as is, better with other fruit or soaked to soften in fruit salad. Excellent for dried fruit compositions.
18-24 hours
FIGS
Whole or halved. Best results achieved with very ripe dry fruit.
Eaten as is and in cakes or in dried fruit salads, in pieces for dried fruit compositions on trays, in baskets, etc.
24-30 hours
APPLES
Cut into slices 6-8 mm thick, whole or after having cored and peeled.
Eaten as is, in cakes or dried fruit compositions. They are particularly rich in fibre, especially if dried unpeeled.
18-20 hours
PEARS
Same as apples. Small sweet varieties can also be dried halved
Excellent eaten as is and in cakes, fruit salad and dried fruit compositions.
20-22 hours
PEACHES AND NECTARINES
Halved if small, in slices or segments if larger. Move them often.
Eaten as is, in cakes and dried fruit compositions.
24-32 hours
PLUMS
Halved and stoned or whole after blanching in boiling water for 30-60 seconds. Varieties from wild non-grafted trees are also suitable.
Eaten as is or in cakes and dried fruit compositions. When boiled for a few minutes in a little water they are slightly laxative.
24-30 hours
GRAPES
Slow drying due to their very impermeable skin. The process can be speeded up by blanching the grapes in boiling water for 10-20 seconds.
For all uses, from raisins to eating as is.
48-52 hours
VEGETABLE
PREPARATION NEEDED
USES
TIMES
PARSLEY
Arrange the leaves so they do not overlap too much and turn occasionally.
Excellent when powdered, also for preserving products in oil.
15-20 hours
SPINACH
Whole or shredded leaves. Move them frequently so they do not overlap.
For risottos, omelettes or similar dishes.
16-20 hours
COURGETTES
In rounds when young and small. In pieces or cubes, without the central pulp, if bigger.
As a side dish or in minestrone soup when soaked. When young and small, very tasty preserved in oil.
18-20 hours
PUMPKINS
With rind and seeds removed, cut into slices or cubes.
For risottos and minestrone soup after soaking.
24-30 hours
POTATOES
Sliced or cubed (8-15 mm). Move so they do not stick. The surface may go brown but it does not affect the flavour.
Above all for minestrone soup, but also as a side dish after soaking. Can also be stored mixed with other vegetables as a soup mix.
18-24 hours
SAVOY CABBAGE
Slice and arrange, does not need any special preparation.
Above all for soups and other dishes after soaking.
16-20 hours
CHILLI PEPPERS
Not very permeable skin. For best results cut in half longwise.
In pieces or powdered to give a hot flavour to various dishes.
24 hours
CAPSICUM PEPPERS
Cut into pieces or strips. They do not need any special preparation and are easy to dry.
Use as you would when fresh, after soaking. Even preserved in oil.
18-24 hours
TOMATOES
Preferably small or medium in size. The tomato is one of the longest and most difficult vegetables to dry due to its high water content. Some varieties will tend to blacken and look almost burnt if too ripe, but this does not affect their taste. Cut in half for drying. Thanks to Biosec, they can be dried without salting and draining, thus maintaining all their mineral salt and vitamin content.
They can be used after soaking in any recipe that calls for fresh or canned tomatoes, in side dishes, sauces, minestrone soups, etc. Excellent preserved in oil with your favourite herbs (garlic, basil, oregano, chilli pepper, etc.). Perfect for pasta sauces, even used raw, both fresh, dried or powdered. All foodstuffs and herbs work well preserved in this way.
48-60 hours
MUSHROOMS
Without washing, clean and cut into thin slices about 5mm
