Tips from the Chef (cont.)

 Temperature  Uses
95°F Herbs and Flowers
125°F Vegetables
135°F  Citrus Peel
145°F  Fruit and Fish
150°F  Nuts and Seeds
165°F  Meat, Root Vegetables, Fruit Rolls

 

Cheat Sheet

Fruits  Type  Preparation  Texture  Dry Time (hours)
Apples  Fruit  Peel, core, and cut into rings Pliable 5-6
Apricots  Fruit  Cut in half, or slice and   Pliable  12-24
Bananas  Fruit  Peel and cut into ¼-inch-thick slices Crisp  8-24
Cherries  Fruit  Cut in half and pit  Leathery  8-36
Cranberries  Fruit  Leave whole  Pliable  6-30
Dates  Fruit  Remove pit and slice  Leathery  6-24
Figs  Fruit  Slice  Leathery  6-24
Grapes  Fruit  Leave whole  Pliable  8-38
Mangoes  Fruit  Remove skin and cut into 3/8-inch-thick slices Pliable  6-16
Nectarines  Fruit  Cut in half or slice and
remove pit		 Pliable  8-26
Peaches  Fruit  Peel, pit, and cut into slices  Pliable  12-20
 Pears  Fruit  Peel and slice  Pliable  10-24
Strawberries  Fruit  Trim and cut into 3/8-inch-thick slices Pliable  8-24
Orange Rind  Citrus Peel  Peel in long strings  Brittle  8-16
Lemon Rind  Citrus Peel  Peel in long strings  Brittle  8-16
Lime Rind  Citrus Peel  Peel in long strings  Brittle  8-16

Herbs Type  Preparation  Texture  Dry Time (hours)
Apples  Fruit  Peel, core, and cut into rings Pliable 5-6
Apricots  Fruit  Cut in half, or slice and   Pliable  12-24

 

Nuts Type  Preparation  Texture  Dry Time (hours)
Almonds  Nut  Soak for 8 hours  Crunchy  8-24

 

Vegetables Type  Preparation  Texture  Dry Time (hours)
Asparagus  Vegetable  Cut into 2-inch-long pieces  Brittle  6-14
Brussels Sprouts  Vegetable  Cut sprouts from stalk, then in half Crisp  8-30
Broccoli  Vegetable  Trim, cut, and steam till Brittle 6-20
Cabbage  Vegetable  Core, trim, and cut into
1/8-inch strips		 Leathery  6-14
Cauliflower  Vegetable  Trim, cut, and steam until   Leathery  6-16
Celery  Vegetable  Cut stalks into ¼-inch slices   Brittle  6-14
Cucumber  Vegetable  Cut into ½-inch-thick slices   Leathery  6-18
Eggplant  Vegetable  Trim and cut into ¼-inch to ½-inch-thick slices Brittle 6-18
Garlic  Vegetable  Remove skin from clove and trim root end Brittle  6-16
Green Beans  Vegetable  Trim ends and steam blanch  Brittle  8-26
Mushrooms  Vegetable  Slice, chop, or leave whole  Leathery  6-14
Onions  Vegetable  Slice thinly or chop  Brittle  8-14
Peas  Vegetable  Blanch for 3-5 minutes  Brittle  8-14
Peppers  Vegetable  Remove seeds and cut into ¼-inch-thick strips or rings Brittle  6-14
Rhubarb  Vegetable  Remove outer skin and cut into 1/8-inch-thick pieces Brittle 8-38
Spinach  Vegetable  Steam blanch until wilted  Brittle  6-16
Tomatoes  Vegetable  Remove skin and slice  Leathery  8-24
Zucchini  Vegetable  Slice into 1/8-inch-thick pieces   Crisp  8-18
Beets  Root Vegetable Blanch, cool, remove tops and roots, slice Brittle 8-26
Carrots  Root Vegetable Trim, cut, and steam until tender (3-5 minutes) Leathery  6-12
Potatoes  Root Vegetable Slice, dice or cut. Steam or blanch for 8-10 minutes Brittle  10-14

 

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