For drying, the following varieties of mushrooms are used: white, red, boletus, goats, boletus mushrooms, dandy mushrooms and morels. The mushrooms are dried and ground into powder; truffles are not dried. Mushrooms intended for drying are not washed, they are ground with a wet towel. Mushrooms are dried in a Russian stove or in the sun, strung on fine wooden knitting needles or on twine. If the mushrooms are dried in an oven, they should be placed on iron sheets that are pre-covered with straw (a small thin layer).
Drying production for all mushrooms is exactly the same. Salt, white pepper, a bit of ginger are put into small dried sham-piones, put everything into powder and ground through a sieve.
Drying in a Russian stove can be significantly improved if the fixture offered by prof. Kittara. His main task is to increase the cravings in the furnace, to establish in it for the whole time of drying more or less reinforced air circulation. Therefore, the main and essential part of the device is placed in the front, in the forehead of the furnace, and consists of two boards fastened together at an obtuse angle.
So, the benefit of Kittara's fixture is that when it is installed in the furnace, the thrust is established, and, thanks to the goats, the lining of the fruits can be done in two tiers, that is, double it. Such a device is especially praised when drying plums; they are preserved with it in a cleaner form and it is more convenient to handle them.
Continue reading: drying vegetables at home. How to dry vegetables at home? And you can learn more about planting fruit trees here.
