10

You get mold (and less visibly, bacteria) growth after 4-5 days because your water (humidity) content left in the deyhdrated food is greater than 5%. Typically dried apples (and other types of fiberous dried fruit) have humidity levels closer to 20% when you don't dry them to a crisp. That means the treats you make aren't shelf stable, but luckily this can ...


8

Freeze the breasts, then use a mandoline to make even slices. (If you have access to a deli slicer with its rotary blade, that would be even faster; however, a mandoline slicer is more typical in a home kitchen.) The freezing keeps the relatively small pieces of meat stable so they will slice more evenly. Frozen breasts slice more evenly even by hand in my ...


7

Throw them away. I would not expect potatoes to go black in the dehydration process, and although they may be safe to eat I would not expect them to be palatable, or inviting in any way. You cannot be sure they aren't toxic, and you wouldn't put them on a guest's plate, so chuck them.


6

There are several options: wrap jerky in paper napkins/towels before putting in the baggie put jerky in a paper bag and then in a plastic one put some uncooked rice, as Optionparty has mentioned The method you choose also depends on how long it takes the mail to be delivered. Rice is the most long-lasting way, but it will also add the most weight to the ...


5

Sounds like it's working for you. As long as the dough doesn't form a skin, inhibiting rising, then looks like it ain't drying out. Very even heating too, I imagine; that's critical: with the hot and cold patches of some big ovens, uneven fermentation and rising could ruin a loaf especially the final proofing. Cracks in the sides of the crust can be blamed ...


5

Yes, it helps to dry veggies before frying them. In fact, many recipes for fried and deep-fried vegetables contain explicit instructions for drying them, including salting, blotting between paper towels, or wiping down and dusting the surface with starch. The reason why simply leaving veggies out on the counter is not a frequently seen instruction is that (...


4

What about tofu? It can be "jerkyfied" pretty easily. For example: http://www.ehow.com/how_2128547_make-tofu-jerky.html


4

Dehydrated mushrooms usually have a really intense flavor, and are a bit tougher than fresh mushrooms. Reconstituted they can be use in risotto, filled pasta, duxelles for an enhanced mushroom flavor.


4

I don't understand what you are trying to achieve here. Food, or at least vegetables, is spoiled by bacteria (sometimes also mould). Bacteria need quite a few factors to maintain homeostasis and live. They can't live if 1) a toxin is present, or 2) their living conditions are not met. When you preserve food, you remove one of the conditions bacteria need ...


4

The color on the potatoes is attributable to the oxidation that's a natural degradation process. The main cause is the direct exposure with open air but other factors can accelerate it (even the metal on the knife or the food processor's blades in your case). Some vegetables are more susceptible than others (for example, avocados turn black in a matter of ...


4

Don't dry the stems is the answer, simply discard them. I strip the leaves off the stems either before or after drying for the same reasons you describe - they don't dry well. For many herbs there isn't as much flavor in the stems as the leaves, so less value in drying them anyway.


3

The flavors will be different; try both and see which you prefer. Personally, I love teas made from fresh herbs. I'd start with, say, 6 fresh leaves in a mug of tea. Roll them and unroll them first to bruise the leaves and release essential oils. Depending on how you like that, adjust up or down next time. It is in the mint family, it should make a tea ...


3

For the specific application of creating dried cake crumbs to use as a coating on the outside of other cakes, or confections like truffles, no specific equipment is required. A low oven is sufficient, perhaps by heating to a moderate temperature like 250 F / 121 C, then turning it off. The remnants would be crumbled and spread out on a sheet pan, and ...


3

Although in theory any mushroom could be dried, most often it is only the more "expensive" or rare species (such as porcini/ceps or morels) which are dried since this allows them to stored for an indefinite time and much more easily transported. Saying that, shitake mushrooms are often found dried and are neither rare nor particularly expensive (indeed, ...


3

I have accidentally gotten that texture by putting leftover stir-fried sliced shitake in the fridge uncovered. Leather.


3

I've dried out chillies a bunch of times, both with and without a fan-assisted oven. It's much easier with a fan oven, but not impossible with a conventional oven, but it is wasteful of energy in a conventional oven as you have to leave the door cracked. That and you must have an oven that has a very low setting. The reason that heat works is that heating ...


3

The risk you have is that if you do not inhibit bacteria growths not only can spoilage occur but mold can grow as well. The Biltong I make is hung for 10 - 14 days. That is a long while for micro organism to have there way with your meat. You must take precautions This is very scary as unless you have a laboratory at hand you are playing the proverbial ...


3

Most dehydrating is about using as little heat as possible to dry the air out without cooking the food. On dry, sunny days, you can use the sun on a dark surface as a heat source. Dark surfaces will absorb heat from the sun, heating the air which will lower the relative humidity and and warm the nuts which will 'mobilize' the water in the nuts so the air ...


3

I just dehydrated things for the first time yesterday, mainly russets. I saw something in the instructions about preparing potatoes but neglected to follow through. They were reeeeaaally black. I mean, they brought to mind black mold. But I knew it couldn't be that. They taste fine, but aren't attractive. I'm going to use them as snacks over the coming week. ...


3

You can certain lyophilize fruit. It's done commercially and there's no insurmountable barrier to doing it at home. Since water basically 'boils til it freezes' in a vacuum, then slowly sublimes, you're not likely to get much improvement on a dehydrator's 12-24 hour cycle. For some fruits however, product can be much better when freeze dried. Here's some ...


3

I wonder whether something was lost in translation, as @Echerwal points out and also suggests that your packet may be yeast. From a Tibetan friend in the US, here's how he makes dru-chhaang, the barley wine. Briefly wash the barley before putting it in a large pot and adding twice the volume of water as you have barley. Simmer until the water is absorbed, ...


3

Yes. It may be fine for immediate consumption. The problem is the air flow from the drying itself can also accelerate the oxidation of the fat. When I have dried fatty meat the fat already tasted a bit off. This is a matter of quality, not safety. If the fat isn't objectionable to you after drying then it is fine. As you said, you should expect the fat to ...


2

You post does say where you are located. If your in the SW then sun drying might be an option. Otherwize you will have to use artificial means. When drying fruit, its air dryness and volume of air that matters rather than heat. While heating does allow more moisture to be absorbed from your food, overheating it (in an oven or one of those counter top ...


2

There are any number of home dehydrators available commercially, such as the Nesco FD-75PR. I have one like this and it works well. However, as Alton Brown demonstrates in this excerpt from Good Eats, a dehydrator for fruit can be constructed quickly and easily as well. [Edit] In the video Alton demonstrates using a typical box fan, home AC filters and ...


2

When it comes to drying, air flow is actually more important than temperature. If your oven does not have a convection mode, I wouldn't even bother. Furthermore, even if your oven does have a convection mode, chances are that it cannot maintain a low enough temperature to dry the peppers without actually cooking them in the process. If you know that your ...


2

It must be pretty widespread (at least in morels) as evinced from this pretty extensive list of references to worms in fresh (and dried) morels. From what I've read, the presence of worms seems to indicate that the mushrooms are of lower quality and might have been harvested too late. Dave Fischer's North American Mushroom Basics - Some fungi have ...


2

I think rehydrating evenly is going to be very dicey. Instead, when you first open a large pack, immediately separate it into smaller batches, wrapping each tightly in wax paper and then a zip-loc removing as much air as possible, and re-freezing those smaller packs. Now you won't have to thaw and refreeze any sheets more than once - just grab the number of ...


2

In many countries you can buy real stock concentrate gels in little pouches or packs Brands like Continental, Knorr, and often "private label" from local famous chef's I can't vouch for a specific brands flavour, but in general they add a lot of flavour for very little weight (30 to 40 grams, 1 ounce in old money) Add that to some lentils, split peas, or ...


2

A large bottle of caramelized onions and toasted garlic mix is essential in any situation. And a bottle of powdered Parmesan, adulterated with broken blue cheese bits. I have been thinking of the possibility of dried green peas, because adding unfrozen green peas (those I get from the frozen veg dept at the supermart) to my soup would sweeten up my soup. I ...


2

I find that undried Lemon balm has too much of a chlorophyll flavor for my taste. You may like it that way. Drying, by hanging up bunches in a dark, airy, dry space gives me a tasty product I can use all year. Crunch it up, remove stems, and use a teaspoon per cup like regualr tea. Orange mint is also easy to grow and very good when prepped as I described.


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