Foods and Well-Being
Dry It You'll Like It
Now - March 11, 2012
General $62
Member $50
Member $50
Sunday | 2-4 p.m.
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Instructor
- Rachel Albert
Description
Drying to preserve your harvest or market purchases saves space, uses less energy than freezing or canning, saves money, concentrates flavors, and preserves nutrients in foods. Chef Rachel will walk you through the basics of choosing a dehydrator, temperature, timing, cleaning, preparation, storage and reconstituting dried foods. The focus will be on fruits, vegetables, herbs, spices and meat. You will learn how to make great gluten-free, dairy-free, sugar-free snacks for home, trail, and on the go, as well as sauces, entrees, appetizers, holiday gifts and desserts.
- Class enrollment limit: 15
