Temp: Difference between revisions

|||'''[[Celeriac]] (3-4mm matchsticks)'''.  Original weight 700g, dry weight 76g.||Put in a bowl of [[lemon juice]] and water as you cut||3 hours 60°C

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|||'''[[Celery]] (4mm slices)'''.  Original weight 1750g (about 3 heads), dry weight xxg.||Not necessary||2 hours 30 minutes 60°C or 7 hours 30 minutes 50°C

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|||'''[[Garlic]] (3-4mm slices)'''. ||Not necessary||5 hours 60°C

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|||'''[[Kale]] (leaves only, torn into pieces)'''.  Original weight 180g, dry weight 35g.||Not necessary ||2 hours 30 minutes 50°C

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|||'''[[Kiwi fruit]] (peeled and sliced 6-7mm thick)'''.  Original weight 820g (10 fruit), dry weight 155g.||Not necessary ||12 hours 50°C

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|||'''[[Olives]] (pitted, halved)'''.  Original weight 200g, dry weight xxg.||Not necessary||xx hours 50°C

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|||'''[[Onions]] (1cm dice)'''.  Original weight 920g, dry weight 100g.||Not necessary||10 hours 60°C for 1st hour, then 50°C

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|||'''[[Onions|Onion]] rings (4mm slices)'''.  ||Keep slices whole||7 hours 60°C for 1st hour, then 50°C

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|||'''[[Peppers]] (sliced, frozen)'''.  Original weight 675g, dry weight 40g.||Not necessary ||8 hours 50°C

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|||'''[[Potatoes]] (1) (3-4mm slices)'''.  Original weight xxxg, dry weight xxxg.  (Purple Majesty illustrated)||Blanch in boiling water 4 minutes, transfer to bowl of iced water 15 minutes then pat dry||7 hours 60°C for 1st hour, then 50°C

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|||'''[[Potatoes]] (2) (Whole)'''.  Original weight xxxg, dry weight xxxg.  (Purple Majesty illustrated)||Wash and bake whole, complete with skins at 200°C / 400°F / Gas 6 for about 30 minutes, depending on size.  Peel if desired and cut into 4mm slices||7 hours 60°C for 1st hour, then 50°C

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|||'''[[Potatoes]] (3) (3-4mm slices)'''.  Original weight xxxg, dry weight xxxg.  (King Edwards illustrated)||Wash, peel if desired and slice.  Bake sliced, at 250°C / 500°F / Gas 10 for about 10 minutes, turn the slices over and bake for a further 10 minutes.  If using a mini-oven, then 5 minutes each side||5 hours 60°C  

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|||'''[[Raspberries]] (frozen)'''.  Original weight 600g, dry weight 95g.||Not necessary ||1 hour 60°C then 19 hours 50°C - on silicone mats until dry enough to place directly on trays

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|||'''[[Tomatoes]]'''.  Original weight 2.1kg, dry weight 86g  ||Cut in half if small, or quarters or even eighths if larger||12-20 hours 60°C, depending on size.  Store in airtight containers and cover with [[olive oil]], sprinkled with a little [[salt]].  

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