Plum, oval or pear-shaped Italian, Roma or paste tomatoes are best for drying.Ī food dehydrator is the best options for drying tomatoes. Dried tomatoes are a quick snack and excellent on pizza or bruschetta or added to pasta sauces. Drying extends the shelf life of food by slowing down natural enzymes that make our food soft, mushy and yucky!ĭrying concentrates the flavor adding richness to recipes. Drying creates a hard outer-layer, helping to stop microorganisms from entering the food. Drying food removes moisture from the food so microorganisms can’t grow. Some microorganisms spoil food while others can make us sick. ISBN 978-5-3.Bacteria and microorganisms need moisture to grow in the food. Lifehacker the guide to working smarter, faster, and better. "The Pomodoro Technique, or how a tomato made me more productive". Help! : how to be slightly happier, slightly more successful and get a bit more done. The Pomodoro Technique: The Acclaimed Time-Management System That Has Transformed How We Work, p. The Personal MBA: A World-Class Business Education in a Single Volume.
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