The drying of food is back in fashion because it is easy, natural and vintage! The organoleptic and nutritional properties of foods are not altered and the food does not undergo any chemical intervention nor is subjected to the addition of preservatives or other artificial substances.

In fact, the process of elimination of water at the base of the drying process inhibits the growth of microbes and prevents oxidation of foods, allowing not only to preserve them for a long time in the capboard, but also to change the consistency concentrating all the aroma and the taste.

How can we dry food?

The Sun can help but it is certainly not the most efficient system because we are not honoured by its presence everyday! At sunset then it is likely to leave in half the drying process. The foods will rehydrate in part, and the quality  compromised.

And then the simplest method to dry foods (fruit, vegetables, herbs, fungi …) involves the use of a household appliance called desiccator/dryer. Using a dryer you can prevent not only dust, insects and contamination but also an aggressive drying due to too strong sunlight altering the nutritional and organoleptic properties (eventhough it must be said that the true natural drying has always taken place in the shade!).

We should make extensive use of this method and begin to dry fruits and vegetables out of season, tomatoes, figs, mushrooms, pumpkin … ..and still dates, raisins, herbs just as did the Egyptians, renewing an old tradition that will never abandon us living together in perfect harmony with the technology of our time.

 

Share