Drying It’s a method of conservation of foods that consist in depriving the food of their water so that it can not be attacked by bacteria and cannot be decomposed.
These products, besides preserving, maintain the nutritional properties and therefore you can have fruit throughout the year.
This method of conservation is an ancient method, just think of the farmers of land that at times were found with so many products difficult to consume.
Thus they could place all year round of products and avoid waste.
We can dry everything like fruit, legumes, vegetables, herbs, flowers, meat and fish.
Method of drying in the sun
The oldest drying method, but also cheaper is to exploit the sun to dry food.
This method takes a lot of time and effort.
Let’s give an example with fruit, you will have to wash, cut to slices and deprive it of the peel.
So leaning on a tray and exposing it all to the sun rays, this process will take days, meanwhile you will have to turn the slices occasionally and leave them at home during the night.
Drying method with oven
An evolution of the traditional method of the sun is to exploit the oven.
Here too, the fruit must be prepared and leaned in a baking tray, while preheating the oven between the 50-60 degrees in ventilated mode.
When we’re ready we can put the baking tray in the oven, it’ll take about 6 hours before the fruit completely lost its aqueous part.
In case you had no fan-assisted oven Just leave the door shut so that there is a recirculation of air.
Method by drying
The dryer is the most expensive method, both because of the purchase of the dryer and for electricity, but it is the best.
The dryer can be dried quickly and also in the best way, because dryers create the ideal conditions for drying foods with a continuous air flow.
Here too we will have to clean and cut food, but then all the rest the dryer does.
This type of accessories are recommended for those who grow the countryside and are found to have many products that cannot be disposed of and so you can taste them all year round.
