Drying and using Dried potatoes скачать в хорошем качестве

Drying and using Dried potatoes

Potatoes are about one of the cheapest things you can get at the grocery store when they are on sale. .99 cents for a ten lb. bag is nothing to sneeze at. You most likely could not grow your own taters that cheap. Drying them is an easy way to have them on hand for the lean times, when you may be out of work, or they go up in price. They will last forever if properly stored. Dried taters do not go bad like fresh potatoes do. I am sure we have all bought a bag of fresh potatoes and then not used them all in time. Then discover the millions of little flies in our house and that nasty smell that only a rotten potatoe puts out. Drying them not only saves you money but allows you to have them available at anytime of the year. There are however a few rules that must be followed when drying, that you may not have to do with other vegis or fruits. you should use an acid water (vinegar works well) to soak them in prior to blanching. As well you need to blanch them so they do not turn black during the drying process. Soaking and blanching also releases some excess starch as well, that would other wise "gum things up". I have included the recipe that is in the video as well as drying times and temps in this link. 3 cups dried potatoes 1 Tbs. Onion flakes (you can use fresh if ya want) 1 Tsp. Onion powder 2 tbs. Dried non fat milk 2 tablespoons corn starch 2 tablespoons flour 1 tablespoon salt 1/8 tsp black or white pepper 3 tablespoons butter 2 3/4 cups boiling water Put all dried ingredients in a casserole dish and mix slightly. Dot top with butter. Pop into a 400 degree oven for 35 to forty min. Or until taters are tender. Let rest for five to ten min before serving. Don't get easier than that.