West Bend Back to Basics FD-600 - Manual (Page 13)

DRIED MEATS AND FISH THAT HAVE BEEN COOKED
Thoroughly cook the fish or meat. Remove any visible fat Cut into 1/2*
cubes. Place on trays and dry until no moisture is present. Store in
airtight container at room temperature for 2 weeks. Store in freezer for
up to 2 months.
Reconstitute by soaking In water or broth for up to 1 hour. Add to your
favorite recipes.
DRYING HERBS AND SPICES
Properly clean herbs or spices prior to drying.
Almost any herb or spice can be used for drying. These can be dried
right on the stalk or stem. Remove the stems and leaves once these are
dried. Labeling the herbs of spices prior to drying will help make
identification much easier once dried.
Place in plastic bags in the whole form, then store in a cool, dry place.
Crush or rup leaves when ready to use. This helps to keep flavor intact.
Make sure herbs are totally dry. Any hint of moisture will spoil the herbs.
Be especially careful when drying basil.
FLOWERS
Select flowers that are unblemished and fresh. Cut so that the stem or
stalk can be arranged on the tray without bending. If it is bent, it will
remain bent once dried.
POTPOURRI
Flowers or herbs offer a wide variety of choices for potpourri. Choose
your favorites and experiment with mixing your own potpourris. Keep
records so that you can duplicate the scent next time. Place flower
heads on trays, without overlapping. Dry, then mix together to form the
potpourri. Your whole house will smell great as the flowers are drying..
Scented oils can be added to your potpourri to help rejuvenate the scent.
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