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Retreatment Techniques

Appears in
Cooking One on One
Cooking One on One

By John Ash

Published 2004

  • About
These are basically methods to keep the produce from oxidizing and losing its color. They can also help add flavor.
  • Citrus Dip: Combine 1 cup fresh pineapple or orange juice, 1 cup water, 1 tablespoon honey, and 1 tablespoon fresh lemon juice and stir thoroughly. Toss with produce before drying.
  • Ascorbic Dip: 1 tablespoon ascorbic acid crystals or 2 to 3 1-gram vitamin C tablets, crushed and added to 2 cups water. Stir until dissolved. Toss with produce before drying.

Vegetables

Partially oven-dried vegetables have textural and taste interest beyond what you might imagine. Tomatoes and mushrooms are obvious choices but corn, cauliflower, and cabbage all yield some interesting results too.
Preparation Pretreatment Time
Cabbage Core and cut into thick wedges Brush with olive oil, salt and pepper or brine 2 to 3 hours
Cauliflower Slice thickly, at least ¼ inch or so, or break apart into florets Brush with olive oil, salt and pepper or brine 2 to 4 hours
Corn Remove husk and silk, cut off cob after drying Brush with olive oil, salt and pepper 2 to 3 hours
Mushrooms Wipe clean with a damp cloth or wash, leave whole or slice thickly Brush with olive oil, salt and pepper 2 to 4 hours
Tomatoes Core, halve, and gently squeeze out seeds and juice Brush with olive oil, salt and pepper 3 to 5 hours
Tomatoes, Cherry Halve and gently squeeze out seeds Brush with olive oil, salt and pepper 30 to 90 minutes
Zucchini Slice ¼ inch thick in rounds or lengthwise Brush with olive oil, salt and pepper 1 to 2 hours

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