As in tangerines there is a lot of sugar and citric acid – natural preservatives - they are ideal for drying. It is possible to decorate with dried circles of tangerines cakes, jelly and other desserts, but most often they are used as purely decorative element. Fruits can be "restored" as mushrooms, and it is possible to crush and use as seasoning.
It is required to you
- - tangerines;
- - sharp fruit knife;
- - wooden tray;
- - gauze;
- - baking tray;
- - baking paper;
- - container with a dense cover.
Instruction
1. Cut tangerines before drying by circles. To receive a beautiful cut, cut not across, and lengthways. Use a sharp knife not to squeeze out juice from fruit.
2. Dry up tangerines in the sun if you live in an arid, hot climate. High temperature, low humidity and a constant draft – here fine conditions for drying. If on a weather forecast promise no more than 60% of humidity and not less than 30 wasps of heat within several days, it is a high time to dry tangerines. Lay out them on a tray or a board from a tree, cover with a gauze and you hold in the fresh air in the afternoon, and for the night before dew drops out, remove to the room.
3. You dry tangerines slices in an oven. If you have no fan which is built in the wind furnace, hold a door slightly slightly opened to create a light draft. Warm up an oven to 140 wasps. Spread out to the baking tray laid by parchment and you dry slices hour, then turn and you dry an hour more. Ready tangerines dry, slightly flexible and darkened. Before removing them on storage, let's tangerines cool down completely.
4. Dry up tangerines under a cover. Put tangerine in a cool plastic or glass container with a skintight tight cover. You dry fruit a current of seven days, from time to time stirring up a container. If in seven days on walls of a container there is a condensate, and fruit will be insufficiently dry, dry them in an oven within 20-30 minutes.