This convenient dehydrator makes great tasting, healthy snacks & jerky! Introducing the Snackmaster?? Encore???. It's Grey top and marbled design features 500 watts of drying power, and generates maximum speed and quality for dehydrating fruits, vegetables, beef jerky, and venison jerky. Helps dry food in hours, not days like ordinary food dehydrators. The top mounted fan eliminates the worry of liquids dripping into the the heating chamber!You can make delicious beef jerky, turkey jerky, fish jerky, trail mix, homemade yogurt, apple snacks, banana chips, dried soup mixes, dried tomatoes, watermelon, cantaloupe, honeydew, mangoes, papaya and other dried fruits at a fraction of the cost. Make dried herbs and spices; also make potpourri and dried flowers for any occasion.Vegetable oils scented with herbs and spices were extensively used in antiquity, but we have no knowledge of their application in the kitchen. We do know, however, that owing to their inherent qualities, vegetable oils were used for body care. Selected herbs were added to vegetable oils to lend them valuable curative, styptic and antioxidant qualities.
During the reign of Byzantine emperor Constantine "the purpleborn", legist Cassianos Vassos is credited with a number of recipes for scented olive oil. Some of these recipes provide instructions for improving medium and low quality olive oils with the addition of aromatic herbs. For example, rancid olive oil improves with the addition of dill and foul-smelling olive oil with the addition of coriander or raisins. A popular practice in the villages of the province of Pediada, Crete, was to add 2-3 oregano sprigs in large earthenware jars used as olive oil containers.
There has been a lot of research in the plant kingdom for substances with antioxidant qualities, particularly in herbs and aromatic plants, the main sources of antioxidants. Independent investigation results concur on the significant antioxidant qualities of rosemary and oregano.
In 1952 Chipault noted that consumption of salted meat should be combined with infusions of rosemary, sage, and thyme. In addition, he claims that oregano combined with mayonnaise acquires excellent antioxidant properties. Modern research is under way by the Aristotelian University of Athens with regard to the stability of olive oils mixed with rosemary, oregano, garlic and thyme.
The proper harvesting of wild herbs is determined by the particular location of the plants as well as their subsequent culinary application. In particular,
Leaves, shoots and blossomed tops should be harvested during the afternoon hours when most of the plants' active substances accumulate in those sections. Similarly, roots and bulbs should be collected in autumn or spring, and fruits, flowers early in the morning all year round.
Never harvest plants / herbs, if you are not sure whether they are edible.
Herbs and wild greens growing on road sides or curbs are not suitable for consumption.
Harvesting during the months of March and April requires caution since during that period most farmers spray their land with hazardous pesticides.
Harvest only the green and healthier looking herbs / plants.
Do not uproot herbs / plants, but trim the tender parts to give plants / herbs the opportunity to grow again.
Harvest only the quantities you consider enough to last you for 5-6 days. Herbs and plants loose their precious qualities after this period.
Never leave plants / herbs in nylon / plastic bags, closed spaces, under direct sun light or in the trunk of your vehicle.
Tips for purchasing herbs and wild plants
If you live in the country, but do not have the knowledge required to identify specific herbs and wild plants, or the time to harvest them yourselves, look for them in your local market or greengrocer.
It is advisable to find out the origin of the herbs and plants you intend to buy.
Never purchase herbs / plants with obvious damage on leaves or fruits.
Tips for storing herbs and wild plants
Wild plants and herbs are best for consumption the same day of purchase. The same is true for all vegetables.
Never wash or rinse wild plants if you intend to store them in a freezer or refrigerator for a few days. Refrigerated plants turn yellow and give off a foul smell in a week or so. If you must refrigerate wild plants, store them at the lower compartment of the refrigerator.
Always remove the yellow leaves, soil or any other visible foreign matter before refrigerating herbs and wild plants. Do not wash.
Wild plants with thick leaves and stems last longer in the freezer/ refrigerator. However, chicory and asparagus wither and turn yellow quite easily.
Tips for washing herbs and wild plants
Herbs and wild plants should not be soaked or they will loose many of their much desired substances (particularly sugars, vitamins and minerals)
Always rinse them under running water, particularly the leaves and root section.
Never dispose of roots since they concentrate valuable substances (water, sugar, etc.) Roots are best cleaned with a brush. Do not scrape them with knives or other sharp instruments.
Wild plants harvested from areas frequented by sheep and dogs should first be soaked in a vinegar solution for 10 minutes prior to consumption and then rinsed thoroughly.
Herbs and wild plants can be found all over Greece and the Greek Islands along with other Greek Products of the Greek earth.
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