It’s hard to imagine a holiday table without potatoes, which South America presented to us. Until now, in its territory there are wild tubers. Local tribes collected it, cleaned it, boiled it in hot water and dried it in the sun. Dried root moisture retains nutritional properties in full, protected from mold and rot. This contributes to long-term storage of tubers. Dried fruits will be a pleasant addition to all dishes, not inferior in quality to ordinary potatoes.
The specifics of drying potatoes at home
The main task in drying tubers is to remove excess moisture, which, as a result, should not exceed 12%. For drying, better suited varieties with a large accumulation of dry matter. In this case, the process is faster, and the result becomes higher.
These varieties include: "Lady Claire", "Evroprima", "Pirol" and others, which are used for the manufacture of chips.
In order to cook properly at home, it is necessary to wash and remove the unsuitable food particles before starting the root crop. Damaged, sluggish, frozen, damaged by pests fruits are sorted separately.
For drying, fit one size of potatoes without defects. Fruits better cut into plates or cubes. The smaller and thinner the cutting will be, the faster the plant will succumb to drying.Peeled potatoes cut into thin plates
Huge benefit is the process of blanching with hot steam or boiling water. This is done almost until the product is fully prepared, which will make it a quick-cooking dry vegetable in the future.
It can be dried both in the microwave and in the oven. The difference will be in temperature and elapsed time.
In the oven
Oven or gas stove is available in every home, so this will be the most common methods of drying. First of all, the potatoes are peeled. It is better to use white and dense potatoes.Cutting in the form of cubes is possible
You can cut the fruit in two ways: plates or cubes. The cubes will be thick and dense, which means the process will be delayed, and the result will be worse. They can also swell, but inside will not dry out. It is better to cut the vegetable in small plates with a length and width of up to 2 cm. If you take the dimensions larger, then later, for example, when cooking soup, our pieces will expand and not fit in a spoon.
The next step is to chop the slices to blanch. To do this, the tubers are placed in a pot of boiling water. A tablespoon of salt is added to the water for better taste and appearance. Next, stir it all for 4 minutes and quickly move the potatoes into cold water. This is done to remove moisture, so that when drying potatoes do not begin to turn black.
After that, proceed to drying. Vegetables should be laid out on a baking sheet, or something to replace it. The oven should warm at 100 degrees. If there is no air convection function in it, then it is better to slightly open the door. The next step is to monitor the drying of the potato, turning it periodically. The process can take about 3 hours.
How to cook in the dryer
Electric drier is perfect for drying tubers of potatoes. Before starting, clean the vegetables and rinse with water. In the future, cut into thin slices and blanch, in the same way that was described earlier. After that, the slices should be laid out on pallets in a dryer.The tray must be covered with parchment paper.
No need to impose potatoes in several tiers. This will only increase the drying time and reduce the result. After drying it is necessary to check the result. To do this, you can break the wedge and make sure that it is dry inside.
This method is convenient in everything. The dryer is completely sealed, which closes the access of insects. The device of any model, including the Volter 1000 Suite, does not take up much space. Dryer convenient to store in the closet.
In the microwave
A microwave oven is a versatile and affordable item. It should have a fairly high power to dry the potatoes qualitatively. The tuber preparation stage remains the same. Except that they can be cut into thin circles. They are laid out on a glass baking tray inside so that there is no contact. Otherwise, the vegetables stick together. Next, the product must be heated at high power and wait for complete drying.You can also dry in the microwave
A plus is the availability of the method. The downside is that not all furnaces have enough power. It cannot be said that the drying uniformity will be the same. One side will be drier, and the other not. Behind the process you need to maintain constant monitoring.
In convection ovenThe lid moves slightly.
This method is similar to drying potatoes with an electric dryer. Before starting, the vegetables should be peeled, washed and lightly dried. In this case, it is better to cut the tubers into small cubes and evenly spread them on the grills. A heat-resistant object, for example, a skewer, must be inserted between the flask and the lid so that there is an outflow of hot humid air. The temperature set at about 120 degrees with an average blowing. Depending on the number of vegetables, the process can last 15-30 minutes.
Convection oven is perfect for drying potatoes. You do not need to spend a lot of time and constantly monitor the process. The downside can be the quality of the device itself, the price and availability.
Instructions for storage and use
Dried potatoes should break when bent, be firm, have a characteristic smell and taste. The product in this form is unpretentious. It lasts up to several years, keeping the temperature no higher than 25 degrees. The main thing is that the potatoes are not in contact with water. Dried vegetable is suitable for soups or stews, and will also be an excellent side dish on your table.
Read also about how to make chips from fruits and vegetables and about the methods of drying carrots.