Questions tagged [drying]

The process of drying food (for example fruits or meat) in order to preserve it.

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Could antioxidants be lost significantly during drying of blueberries or mulberries?

I heard that blueberries and mulberries contain antioxidants beneficial for human beings, such as anthocyanins, or oligomer proantho cyanidins. I was wondering if there is a lot of nutrient difference ...
Tim's user avatar
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What are the best ways to dry seafood before cooking/searing on the pan?

I'll buy refrigerated or frozen shrimp, ahi tuna, mahi-mahi, scallops (especially important to dry), let them defrost a day before in the fridge, and seek to dry them off before laying kosher salt and ...
Prospero's user avatar
2 votes
2 answers
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Dehydrating herbs

Can I dehydrate different kinds of herbs on different trays at the same time in my dehydrator? Or, can each tray be a different herb. I am drying sage, oregano, parsley, and thyme.
Laura Lee Ullrich's user avatar
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Why are the tops of my sponge cakes tough and cracking?

My sponge cake has a layer on the top of the cake that is cracking and can be peeled off the cake. I have tried beating the mixture for a longer period.
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What's the optimal temperature to dry cheese using oven or dehydrator?

I want to make a dried cheese powder to use as seasoning and, if possible, extend shelf life and reduce weight. I don't have a freeze dryer so I'll need to use air for that. Problem with using ...
Mołot's user avatar
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How do I fix over-salted dry brined chicken wings? [duplicate]

I am dry brining chicken wings for the first time. I used fine sea salt instead of coarse kosher salt to dry brine my chicken wings. I also used baking powder. 1 tsp of each per pound of chicken. The ...
Chicken thang's user avatar
13 votes
2 answers
5k views

Are shrivelled chilis safe to eat and process into chili flakes?

I home-grow chillis (Capsicum annuum, "Guarda Cielo") on my windowsill. This year, some of them began to have fruits very early (February to March). I left some of them on the plant for too ...
Lennart's user avatar
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Graphene oxide drying

Suppose you have a food that is naturally liquidy, such as curry. You like the flavor but need it less "wet". The problem with drying it is that the aromas also get lost to an extent. ...
Kevin Kostlan's user avatar
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Do I have to dry the blanched and cool-rinsed basil leaves before freezing?

I harvested all my basil today. I plan to blanch for 3 to 5 seconds and cool quickly with ice water. (In batches.) Now what? Do I really have to spread out the leaves and dry them before freezing? ...
aparente001's user avatar
11 votes
2 answers
941 views

What is the science of drying/dehydrating meat? Biltong, jerky, etc

What is the science of drying meat? This is a cross-topic question, but I think it's best suited here. Let me know if it should be elsewhere... I am South African and one of our traditional snacks is '...
Cairan Van Rooyen's user avatar
5 votes
1 answer
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Is it a good idea to put desiccant packs in the freezer?

Is it a good idea to put desiccant packs, like those you get shipped with electronics, into a working freezer to help prevent it from frosting up inside? I open our freezer quite often, and the humid ...
Xophmeister's user avatar
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On preserving dried ginger

Based on my reading, preserving dried ginger is the same as preserving fresh ginger I.e airtight and in the fridge. Is there anything more that can be done to preserve the dried version. After ...
James Wilson's user avatar
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644 views

re-hydrate dried and salted cod with water and milk

I usually re-hydrate and desalinate dried and salted cod with water, changing the water several times during 48 -72 hours, keeping the fish refrigerated during the process. dried, salted cod pieces ...
Vickel's user avatar
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Are these green areas on my cured ham a health problem?

In below images I highlighted a green coloration on my cured boar ham. It cured for 5 days in an open plastic box in my cellar. I put a lot of salt around it and a weight on top (it was maybe 75% ...
edk's user avatar
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after re-hydrating and desalinating a salted cod it became slightly brown

I bought a dried and salted cod (aka Bacalhau) and cut it into pieces, used some of those and left about half of it in a dry, dark area in the kitchen cabinet for a month. Salted cod should last much ...
Vickel's user avatar
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Are dried elderberries safe to eat?

I know that in order to eat elderberries in a safe way, one has to cook them beforehand. Today, I found out that dried elderberries are a thing. That new knowledge arose some questions on food safety: ...
A.D.'s user avatar
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4 answers
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Drying beef to preserve it without any equipment

I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried about botulism ("Botulism outbreaks occur ...
user13341805's user avatar
1 vote
2 answers
382 views

How to prevent frozen food from freeze-drying?

I have one of those no-frost freezers and while it's awesome that I do not have to defrost it every once in a while, it has a nasty habit of freeze-drying everything I put inside it. This includes ...
JohnEye's user avatar
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6 votes
2 answers
212 views

Kiwifruit - slow drying

Last year, I accidentally slow dried some yellow kiwifruit in my refrigerator. I had simply forgotten about them. It must have been at least four months before I realized. When I pulled them out, ...
james's user avatar
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Pancetta leaking into cheesecloth

I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking into the cheesecloth. Is this good, bad or ...
Mark LaPolla's user avatar
1 vote
1 answer
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Making Prosciutto with skin off (Wrapping in butcher paper?)

Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in struto? And then do I wrap it in butcher ...
Mark LaPolla's user avatar
2 votes
2 answers
3k views

Why doesn't the fat in pemmican mold?

I've learned today that pemmican is pulverized dried meat mixed with fat. But why doesn't the fat develop mold? I have read fats develop mold easily.
Micromega's user avatar
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Is there a way to harden soft braised carrots?

After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I harden the soft mushy carrots after a ...
seg's user avatar
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3 votes
1 answer
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Freezing or drying "hardy" herbs

I have some decently sized herb plants in my garden. In their respective prime I like to chop and freeze herbs like chives and parsley, while stuff like basil is only really good fresh. "Hardy" ...
John Doe's user avatar
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5 votes
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877 views

What is the shelf life of dehydrated, precooked meals?

I'm planning to dry precooked meals with a food dehydrator to make them non-perishable for hiking trips. Some of the recipes I want to cook do have ground beef, chicken, or salmon in them. I want an ...
GittingGud's user avatar
3 votes
1 answer
2k views

how to dry out flavored sugar

Hi I just wanted to know how to dry out flavored sugar, I flavored some regular white sugar with flavoring essence but it got damp, since where I'm from its hard to get these types of sugar so I was ...
Jennifer Anne Young's user avatar
5 votes
1 answer
5k views

White efflorescence on home-dried prunes

After a year or so of storage in ZipLoc bags in the fridge, my home-dried prunes have developed a bit of whitish crust. At first I thought it was mold, but it seems like a crystalline efflorescence, ...
Rob Lewis's user avatar
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4 answers
5k views

How to ensure rice from rice cooker becomes dry?

I'm adding 1.5 cups of water for 1 cup of basmati rice to my rice cooker. I don't think the amount is the problem. It's not very watery but it can feel a little watery(which probably isnt an issue ...
James Wilson's user avatar
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1 vote
1 answer
875 views

How do I get my home-popped popcorn to be as dry as bagged popcorn?

When using an air popper to pop popcorn, it never seems fully dry as the healthier bagged popcorn from Smartfood, Skinny Pop, etc. Before putting any toppings on the air-popped corn, I taste some of ...
beausmith's user avatar
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2 answers
99 views

DIY herb preservation

My (garden) pot is overflowing with oregano. How can I preserve it to use later? Is it possible to preserve rosemary not in fat - butter or oil? If I have to use oil, what kind has the least inherent ...
SAM A's user avatar
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2 votes
1 answer
9k views

How to tell the difference between sugar crystals and mold in dried fruit?

I am making dried pears and I noticed that there are some white lumps on the surface of the fruit: This resource says that this phenomenon may occur in figs and that it is sugar crystallizing. ...
Martin Drozdik's user avatar
2 votes
2 answers
5k views

Why dry steak/meat/chicken/fish before cooking on a stove?

For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for chicken and fish. Why dry steak/meat/...
Trevor Boyd Smith's user avatar
1 vote
1 answer
268 views

How to dehydrate chili at home?

Chilies have different temperatures for dehydration. Does anyone knows what temperature to use for Tabasco and Habanero? And the duration of the process?
user54817's user avatar
16 votes
4 answers
13k views

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly ...
canardgras's user avatar
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6 votes
4 answers
6k views

Is there a special way to dry bread out to make breadcrumbs?

I have a recipe for making Italian Breadcrumbs. If I leave the bread out on the counter it molds before it dries enough. I thought making breadcrumbs would be a great way to use some of my homemade ...
GJ.Baker's user avatar
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3 votes
1 answer
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Can I reuse dessicant?

I was wondering if I could reuse dessicants from storebought goods. I throw a lot of dessicant packets in the bin from seaweed (dried). I also found some in packets of tortillas, but threw them in the ...
Joao Noch's user avatar
  • 163
3 votes
2 answers
378 views

Drying fruits with a household dehydrator

I have a "small" household dehydrator, it is similar to this one: https://en.wikipedia.org/wiki/Food_dehydrator#/media/File:Tomato_in_food_dehydrator.jpg Now, I've tried to dry fruits (mainly ...
Stockfisch's user avatar
1 vote
2 answers
1k views

How do you dry fruit slices in a humid environment?

In a humid environment, with an abundance of fruit at certain times of the year, what is the best method for drying fruit slices for later use? I don't want to use any type of equipment that needs ...
Hoooray's user avatar
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2 votes
2 answers
4k views

What exactly are dried anchovies?

As the question states. Have these been cooked in any way or just dry cured with salt etc? If I want to make my own dried anchovies, how do I do it?
James Wilson's user avatar
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3 votes
1 answer
4k views

Drying fatty meat in food dehydrator - is it okay for short time consumption?

Well, I bought a food dehydrator. Every site told me to dry only lean meat, and so I did until now. However I was thinking of drying some ham in larger chunks to hopefully get sort of prosciutto ...
user3019593's user avatar
0 votes
1 answer
182 views

How much citric acid powder to use when preparing fruit for drying

I am preparing prune plums for drying and want to keep them from discoloring.
Anne's user avatar
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3 votes
2 answers
3k views

How to dry Eucalyptus leaves (to later on make herbal tea from)?

I recently collected Eucalyptus leaves that I'd like to dry out to later on make herbal tea from. I've cleaned the leaves and scattered them on a grid, but I'm wondering if there are fast techniques ...
MicroMachine's user avatar
0 votes
1 answer
171 views

Fire in hot air oven [closed]

We are setting our hot air oven 130 degree Celsius.Unfortunately oven was fired and all the products (wheat flour) are burnt.What is the reason for this type of fire?
Haskerali's user avatar
3 votes
3 answers
4k views

How do you dry homemade pasta so that it stays straight?

I did a big batch of homemade pasta (linguini) with stand mixer + pasta cutter attachment. But they all warped during the 24h drying process. I then need a huge bag to store them as they take up a lot ...
Ludovic C's user avatar
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1 vote
2 answers
760 views

Better way of getting out excess water/oil from food other than paper towels?

There have been a lot of recipes where I've had to use a bunch of paper towels to get the excess liquid out (making bacon to get out the excess fat, when you're frying foods and want them to be dry). ...
aug's user avatar
  • 965
1 vote
1 answer
4k views

How do you dry wet brown sugar clumps?

I have seen many people having problem with dry clumps of brown sugar, while I am having a problem of wet clumps of brown sugar. The sugar is in very moist clumps. Is there a way to dry it out to make ...
Bar Akiva's user avatar
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2 votes
2 answers
1k views

What cheese to use for homemade Sicilian pizza so it does not dry in the oven?

I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html Everything was good except for ...
samyb8's user avatar
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7 votes
2 answers
3k views

Can I infuse my own raisins?

I quite like lime-infused raisins (like these), but they're kind of pricey compared to regular raisins. Are they made by some process I can emulate at home? Is it just a matter of soaking and then ...
Yamikuronue's user avatar
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1 vote
4 answers
7k views

How can I best dry homemade extruded pasta?

I've been experimenting with extruded pasta. I want to try to dry it so I don't necessarily have to make it the same day as cooking it. Once extruded, how long should I leave it out to dry? ...
devbanana's user avatar
  • 125
6 votes
1 answer
2k views

Drying whole, small fish at home

As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bombs. However, I'm admittedly less than ...
user242007's user avatar