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 |