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16

Your second suggestion is best. When hunting, we always brought cheesecloth game bags into which to place the quarters, etc. They worked well at keeping flies off and allowing air circulation. I prefer the cheesecloth ones as they allow better air circulation than the muslin ones; particularly important for long term hanging and drying. You can also just ...


9

You don't want to dry it on the counter... put slices or small pieces in the oven on low heat or grind it in a food processor and toast it in a skillet until it's crisp and brown. Stale bread is not "dry"... it's stale and it's only on the surface. If you want truly dry bread, you need to toast it and really get rid of all of the moisture. From Serious ...


7

You'll have different techniques for different recipes. The most important thing is not to overcook it ... but with ground meat and ground poultry in particulary, you want to make sure you've cooked it long enough to be safe. For amalgameats, like meatloaf and meatballs, the common technique is a panade, breadcrumbs soaked in milk, and adding vegetables ...


7

Dried vegetation usually suffers cell wall degradation. So when rehydrated all the oils and flavours will easily leach out. This is very desirable for vegetation you want to extract oils and flavours from Many "teas" are also partially fermented for additional flavour. This processes need to be stopped otherwise the whole plant will be consumed. Drying is ...


7

My family often makes sun dried beef for African dishes and it is generally dried openly outdoors in the sun, so fly infestation is a frequent problem. The way they usually protect it is by placing it in some sort of open container like a large tray or open wide box then covering the opening with some sort of fine net or mesh, the type you can easily find ...


6

In the general case, it is not possible. As you cook meat past about 165 F, all of the proteins will have denatured and contracted, squeezing out moisture. This is what makes well done meat tough and stringy or rubbery. This process cannot really be reversed, although you can try to mask it with a sauce. In the specific case of certain cuts--the ones ...


6

With kale crisps you are ideally trying to dehydrate instead of baking. This saves the chlorphyll from degradation. Depending on your green/veg chlorophyll starts to degrade between 100F-185F (40C-85C). Now, 220F-240F (100C-120C) is as low as most domestic ovens go. However, if you are able to use a lower temprature, that would give you a greener result and ...


6

I am not sure what you mean by lime-infused raisins but let me explain what I do to my raisins for scones. I usually soak them in Gran Marnier Liquour, anywhere from 4 hours to 24 hours. I put the raisins in a glass bowl or big cup, covering the raisins with the Liquour. It depends on how much flavor I want the raisins to have. Then I strain the raisins ...


6

It is possible to dry fruit with a household machine. How long it takes will depend on the relative humidity. When I lived in Texas, drying would take 24 hours- sometimes more. Now that I'm in a high altitude desert drying is sometimes done in less than 6 hours. At very high humidity fruit may get moldy or just too oxidized before it is able to dry. A unit ...


5

You can't close them up and expect them to stay mold-free, they will produce too much humidity. You will have to spread the peels on a flat surface, without overlapping. Do it on a slightly absorptive surface, and breathable is good too. The optimal setting would be a wire rack with a sheet of paper on it, but if you don't have a rack to commit to the task,...


5

Desiccants eventually saturate with moisture, making them ineffective. This can be reversed, usually by heating the packs - various "recipes" for reheating are quoted, depending on the kind of desiccant pack; for those filled with silica gel temperatures of around 130-140 degrees celsius in a well ventilated (eg slightly opened) oven (moist atmosphere does ...


5

If you are talking about the cut surface of the pears, especially near the core cut-out, those little white dots may be not sugar, but a normal occurrence in pears, little gritty cells in the fruit. They are what crunch between your teeth when you eat a pear, aren't harmful, and are not mold. Mold would be in irregular patches likely with a greenish/bluish/...


4

As far as I know, drying is not necessary the option. In general, lollipops from the industry are coated with some edible powder, like starch. This prevents the sticking part.


4

I would guess that you will get a the same limited success for a couple of reasons. You might not have the correct heat required. Food dehydrators usually have an operating temperature around 140 degrees Fahrenheit. If you can get your convection oven to go that low, I don't think you would have a problem with accidentally cooking the food. Heat ...


4

One of the most memorable times I've seen someone dry herbs was Alton Brown on Good Eats: http://www.youtube.com/watch?v=y5GkD2GQ3Tg He creates this large contraption with A/C filters and a box fan... I've never tried it myself, but it was fun to watch. I typcially do it with a food dehydrator like this one: http://www.bedbathandbeyond.com/product.asp?SKU=...


4

In case of lollipops you want to use either sugar powder, starch or bees wax.


4

The machine I invited a couple of friends who are keen to try sous vide over during the whole process. All 4 of us agreed. The machine is going back. My immediate first thought was that you had a bad machine. The Vac-Star Sous Vide Chef has excellent reviews on Vac-Star's website and it looks like you are using it within proper specifications. That would ...


4

I've successfully dried peels in the oven at low/minimum temperature (150/200F for several hours) - although this is sort of imprecise. Just check them every half hour or so, and take them out of the oven when they are no longer pliable/bendable and make a hard sound when you tap them.


4

Here's a great tip especially for turkey or chicken meatballs or burgers. For every pound of ground poultry, add 1 tablespoon of unflavored gelatin bloomed in 3 tablespoons chicken broth. Since the gelatin holds on to water, the meat will seem more juicy. Gelatin is made of collagen, that's what gives a good pot roast its unctuous feel. To bloom gelatin, ...


4

Of course they will be the texture of thinly sliced rubber tires when eaten raw. What you want to do is rehydrate them. Probably the easiest way would be adding them to a stew and simmer / boil them until the entire dish is done. You will need some extra water, though. You could also try soaking them in water over night like one does for dried fruit / ...


4

...a dehydrator. Unless you have some other constraint you've failed to mention, it's what they are made to do. When we had a gas oven with a standing pilot, that kept the oven warm enough to use as a crude dehydrator; now I just use a common electric heat & fan model. images are examples, not endorsements.


4

Because any moisture left on the surface will turn into steam upon touching the hot pan. The steam will cause a lot of oil splatters (which is not only a huge mess, but can also hurt you), and if it can't evaporate fast enough, will interfere with proper browning, especially if you are overcrowding your pan or if your meat exudes a lot of moisture.


4

I've successfully dried both rosemary and oregano in a dehydrater, and I see no reason why you couldn't do the same in a warm dry place. Drying is a prerequisite for making herb oils anyway. The flavour of rosemary in particular changes on drying, so it's not as good for some recipes as fresh


3

Some ovens have a plate warming setting that is really good for this. I've dried coconut flesh in the oven. Since it's so much more moist it took about 4-6 hours for the couple of times I did it. Citrus peels have less moisture and would take less time. You could also do a combination of the two suggestions here. I would start with the oven and then move to ...


3

The key to drying fruit is not temperature, but humidity - or rather, lack of humidity. If you want to avoid mold,you need to speed up the drying process. And for that, you need to keep a few points in mind: Place fruit in a single layer, not touching each other. Ideally you would place them on some sort of "drying rack", which could be either some kind ...


3

Certainly you can make tea from fresh herbs! In most cases, the dried part of whatever you're using is preferable because of storage and preservation, as you mentioned, but fresh herbs tend to be weaker tasting than their dried counterparts. Unfortunately, I don't know why this is. The way to combat this is to simply use more of whatever you're making ...


3

The biggest cause of mould or fungus is humidity (moisure, dampness, water in the air) and the leaves by nature will produce this as they dry. After all, the drying process is removing water from the plant. As long as you dry the herbs in an area with plenty of air circulation (to avoid humidity build up and take away any moisture as the leaves dry) you ...


3

You could use corn starch/corn flour, confectioners' sugar/icing sugar, or a combination of the two and just give it a light dusting.


3

I have found that when drying fruit, is can sometimes help to maintain the texture by sun drying them, however, bugs can get in them unless you put them in a container where moisture can get out, sunlight in and bugs cannot go in.


3

In addition to soaking in juice as the other answer mentioned, you might also try tossing them with lime oil and citric acid. You'd only need a drop or two, and you'd want to be sure to toss them a lot (or maybe put them in a bag and massage it?) to work the oil around evenly. The citric acid would just be to give them a bit of tartness, and appears to be in ...


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