Saturday, 28 February 2015

New electric dehydrator

Dehydrating food keeps the nutrients intact. Electric dehydrating is the best method of dehydrating food. An electric dehydrator is energy efficient and can be operated at low temperatures needed to maintain nutritive values in the food.
When storing your dried product, keep in mind that no moisture should be allowed to enter the container ever. Dried food absorbs moisture from the air, so the storage container must be airtight. Some acceptable storage containers are jars and plastic freezer bags.

Vegetable Drying Guide
Vegetables dehydrate well, but because they contain less acid than fruits, vegetables typically need to be dried longer until they are brittle. Thoroughly wash the vegetable with cool water before slicing it into uniform pieces. Dry vegetables in single layers on trays. Depending of drying conditions, drying times make take longer. 
Beets: Cook and peel beets. Cut into pieces. Dry 3-10 hours until leathery.
Broccoli: Cut and dry 4-10 hours.
Carrots: Peel, slice or shred. Dry 6-12 hours until almost brittle.
Cauliflower: Cut and dry 6-14 hours.
Corn: Cut corn off cob after blanching and dry 6-12 hours until brittle.
Mushrooms: Brush off, don't wash. Dry at 90 degrees for 3 hours, and then 125 degrees for the remaining drying time. Dry 4-10 hours until brittle.
Onions: Slice thick. Dry 6-12 hours until crisp.
Peas: Dry 5-14 hours until brittle.
Peppers, sweet: Remove seeds and chop. Dry 5-12 hours until leathery.
Potatoes: Slice thick. Dry 6-12 hours until crisp.
Tomatoes: Dip in boiling water to loosen skins, peel, slice or quarter. Dry 6-12 hours until crisp.
Zucchini: Slice thick and dry 5-10 hours until brittle.  

Fruit Drying Guide
After washing perfectly ripened fruit, cut the fruit into thin, even slices. Thinner slices are recommended for quicker drying. Some fruits dry well when left whole, though they will take longer to dry. Arrange in single layers on trays. You may wish to soak your fruit with lemon juice so it doesn’t brown while you are preparing it for drying. Just soak the fruit in the solution for 5 minutes.
Apples: Peel, core and slice into rings or cut into slices.
Apricots: Cut in half and turn inside out to dry. Pretreat and dry 8-20 hours until pliable.
Bananas: Peel, cut into slices and pretreat. Dry 8-16 hours until pliable or almost crisp.
Blueberries: Dry 10-20 hours until leathery.
Cherries: Cut in half and dry 18-26 hours until leathery and slightly sticky.
Peaches: Peel, halve or quarter. Pretreat and dry 6-20 hours until pliable.
Pears: Peel, cut into slices, and pretreat. Dry 6-20 hours until leathery.
Pineapple: Core and slice thick. Dry 6-16 hours until leathery and not sticky.
Strawberries: Halve or cut into thick slices. Dry 6-16 hours until pliable and almost crisp.
Soon I will try mango, watermelon and blackberries.
Dehydrate Herbs
Herbs add flavour to your cooking, and drying herbs is an easy way to preserve them. Gently rinse the herbs and shake them to remove moisture. Ovens and electric dehydrators work well with herbs. The herbs should crumble when they are completely dry.

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Lady Creativity

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