I came across a wonderful blog today!
Everything you ever wanted to know about dehydrating and then some!
If you can't be a shining example, be a terrible warning!
That is a great, Michelle, many thanks for posting it.
You might like this link for Raw Beetroot Crisps .....I made them & they were great, the vinegar made all the difference.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
Looks an interesting resource, thanks
Good spot, Michelle. Lots of useful info in there.
I like this little nugget found under her blanching label:
I've read a variety of articles on blanching potatoes. I've seen recommendations of seven to ten minutes time. That is not blanching, it is cooking.
The purpose of blanching is to stop the normal enzyme changes that continue to ripen and eventually rot a food. This is done by heating the item in boiling water, then plunging them into cold water to stop the cooking process.
Never knowingly underfed
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