Bring to a boil, remove pot lid, and continue cooking for another minute. If the potatoes soak up most of the water after they start boiling, hold the pot higher above the stove to prevent burning. Add a little more water to make the potatoes easier to stir and less likely to burn. ...
I build up a pantry full of dehydrated ingredients: onions, peppers, tomatoes, carrots, peas, beans, sweet potatoes, corn, eggs, chicken, beef, ham, etc. I combine those ingredients into a variety of meals, changing the composition and proportions according to whatever seems tasty (and ...
Step 5: Blanch veggies in boiling water. Also optional, this step is only necessary for starchy vegetables, like sweet potatoes or sugar snap peas. Boil them for a few minutes, then shock in an ice bath to stop the cooking and preserve bright colors. How to Dry Fruits and Vegetables Usin...
PURPOSE: A method for dehydrating starch lees is provided to decrease the moisture content of the starch lees to 60-80% in producing the starch lees of sweet potatoes and potatoes. CONSTITUTION: A dehydrating device comprises a stand, a transporting pipe and a driving part for operating the ...
PURPOSE: An apparatus for dehydrating bulb dregs is provided to reduce the moisture content to 60-80% when producing bulbous dregs like sweet potatoes and potatoes. CONSTITUTION: The apparatus comprises a stand(10), a transporting pipe(20) and a driving part. The transporting pipe(20) includes...