Page 18 - The Lost Book Superfoods

The Lost Book of Superfoods

to refreeze them at night, so bring them back inside in the evening. It will take
several days to get them dry. The drier you get your chuno, the longer it will last. I
like to keep drying until I can break my patties in half and feel absolutely no
moisture.

For storage you are best to wrap your chuno in plastic wrap and then place them
in an airtight container. They will store best in a cool, dry spot in your home. As
stated before, if the preparation and storage is done right they can last up to two
years. When ready to prepare them, you can drop them in soup or break them up
with water before cooking. They also can be eaten raw if needed. Salt and spices
can be added during preservation or when you are ready to eat them. I usually add
salt and pepper when I am drying them out because it helps remove moisture. Add
some milk and butter and they tasted like mashed potatoes.

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