Can You Over Dehydrate Food

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There are many advantages to creating your own home-dried foods. Home prepared snacks have no preservatives-you have more control about what you eat. Dried snacks are perfect for travel and have more flavor as it becomes concentrated. Buying foods in season also help you save money. With many choices on the market, the L'Equip Dehydrator offers many features only found in more expensive models: With over 24 square feet of drying space, you can stack up to 12 trays. It dries food uniformly and consistently with its solid state variable temperature control-you're assured precise results. The L'Equip Dehydrator features a micro-processor controlled heat sensor for stable drying environment. Its unique and timeless design is easy to clean and use, making it a welcomed addition to any kitchen.

How to dehydrate and store food PART 1

dehydrate2store. Also, you can find and "Like" our Dehydrate2Store group on Facebook to get the.

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Dehydrate Potatoes for Various Uses - Mother Earth News

When I set out to dehydrate potatoes, I think of potential meals I might use them for. If I plan to make a lot of scalloped potatoes, I slice them. For stews, soups or casseroles, I cut them into cubes which can later be rehydrated and mixed with vegetables, meat and spices. Hash browns are popular for breakfast around here, so sometimes I shred potatoes for dehydration. (I once even learned how to make my own instant mashed potato granules by accident when I over-cooked them before dehydrating. Use Vitamin C to Prevent Browning Regardless of shape or size, the process is the same: I start with peeling the potatoes, although you can dehydrate them with the peels on. As they're peeled, I drop them into a bowl of water that has a crushed... Even if you leave the peels on, you will want to treat them with something to keep the other (cut) surfaces from turning brown. The unpeeled, uncooked surfaces turn brown when exposed to the air for more than a few minutes. Products such as Ball Fruit-Fresh or citric acid are available in most grocery stores near the canning supplies, or you can order them online. they are primarily ascorbic acid, also known as Vitamin C. Choose Potato Shape Based on Need After peeling the potatoes, I decide whether to chop, slice, or shred. If I know specifically what I want to do with the potatoes later, I proceed with whatever shape they need to be in. Otherwise, I just look at my stored dehydrated potatoes and see which I'm lowest on, or I choose based on what we use most. When they're cut into shape, I boil them until they're about half cooked before I spread them on dehydrator sheets. Be sure to drain and run cold water over them to stop the cooking process. One time I cooked them too long but I went ahead and dehydrated them anyway, then ran them through the blender and tried them out as instant potatoes. We just add butter, salt, and milk to the potato granules along with boiling water. Blanch, Partially Cook or Fully Cook Before Dehydrating. Potatoes can be dehydrated from uncooked potatoes, blanched, partially-cooked, or fully cooked potatoes. From my own experience and experimenting, I've found that half-cooked potatoes rehydrate the best. The uncooked can be stubborn about rehydrating and softening, staying somewhat rubbery and crunchy at meal time, whereas the fully cooked potatoes can resist absorbing water. I've ended up with a whole range of textures in the bowl with soft pieces and hard chunks, and white runny water around them. When that happens, I put the whole mess in the blender and turn them in to mashed potatoes. Air Drying Potatoes vs Using Electric Dehydrator When the potato pieces are cut and pre-cooked to whatever extent you choose, place them on dehydrator sheets. If you're using an electric dehydrator and it has a temperature control, set the temperature around 125 to 130 degrees. Dehydrating will take 6 to 8 hours at this temperature. You can air-dry them if you live in an arid climate, but it will take 10 to 12 hours. It helps to turn the pieces over every few hours if you are air-drying them. Store them in an air-tight container, preferably in a cool, dark place. Using Dehydrated Potatoes To use the dehydrated potatoes, reconstitute them in very warm water for a half hour, then add them to whatever you're making. I have tossed dried vegetables and spices in the warm water with dried potato cubes and let them soak together. Then I add meat or broth and proceed as though they were fresh potatoes. For gourmet hash browns, I add dried onions and peppers to shredded dried potatoes. This blog is a companion to several of her published books and centers around food preserving and food storage. Lighten the Strain on the Earth and Your Budget MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness. ” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. Source:

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  • Dehydrate Potatoes for Various Uses

    07/22/15 ,via Mother Earth News

    For stews, soups or casseroles, I cut them into cubes which can later be rehydrated and mixed with vegetables, meat and spices. Hash browns are popular for breakfast around here, so sometimes I shred potatoes for dehydration. (I once even learned how

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    07/31/15 ,via Bloody Elbow

    There was a time when I was going through some medical issues a few years back and one of the things I needed to do was actually IV treatment. The exact same thing, just basic vitamins and minerals. And I could tell you that when I would go and I would

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  • How To Dehydrate Your Own Food

    JS Books. 13 pages.

    Humans have been dehydrating food for thousands of years. It is a fantastic way to preserve the goodness of fruits, vegetables and meats for a very long time, giving you access to a quick and healthy snack! We go over the various ways you can dehydrate your food so you will be able to choose what's right for you and be enjoying dehydrated food as fast as possible!

  • The Ultimate Dehydrator Cookbook

    Stackpole Books. 2014. ISBN: 9780811760867,0811760863. 368 pages.

    The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest. The Ultimate Dehydrator Cookbook contains everything you need to know to get the greatest value from a home dehydrator. • Includes tips on selecting a dehydrator, as well as proper sanitation, storage, and rehydration techniques • Individual entries on how to dehydrate all manner of berries, fruits, vegetables, greens, herbs, and edible flowers include information on how to prep, dehydration temperatures, and times • Includes recipes for making your own teas, herb blends and rubs, flavored oils, instant baby food, jerky, and fruit leathers • Includes nearly 400 recipes for cooking from your dehydrator pantry. There is an entire chapter dedicated to slow cooker recipes using...

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Directory | Helpful Tips

This will give you a chance to see that your food has fully dehydrated. If your food appears limp you can put ... you can accumulate over a ... You can dehydrate ...

can you over dehydrate food? | Yahoo Answers

Best Answer: Yes you can. I have had a box of raisins that were very dry. The moisture can be completely eliminated if left in the dehydrator to long.

Can you over dehydrate food? | Yahoo Answers

... be knowing how long to leave the food on the machine for. The instructions are no help sos I was wonder can I over dry the foods or can I just set it ...

Prune, Blue Cheese, Preserved Meyer Lemon
Prune, Blue Cheese, Preserved Meyer Lemon
While working with the blue cheese, I thought I felt something "pruney" about it. I happened to have a jar of prune juice waiting for use. I mixed 250 grams prune juice with a 100 gram simple syrup and 8 grams of methylcellulose (F450). One of methylcelluloses' neat tricks is that you can make heat stable foams out of them, which I did. You simply whip as you would if you were making a meringue. I then dehydrated piped puffs of MC-prune juice mixture until they were crispy. To incorporate the blue cheese, I used the left over Carrageenan mixture from the toasted walnut oil experiment (see previous pictures). One of kappa carrageenan's neat properties is that it will release its liquid when agitated (syneresis). So, I blended my left over blue cheese custard, pressed through a chinois twice, and and filled the prune juice puffs with a smooth "blue cheese pudding" To add another dimension I broke into one of my jars of preserved meyer lemons and sliced...
Photo by ballparkjebusites on Flickr
Precious Water
Precious Water
They say you can go a couple of weeks without food, but only a few days without water. Having been severely dehydrated a few times over the years I can attest to this fact. In fact, a 10% drop in your body’s water supply can equal an 80% drop in physical and mental capacity. Water is that important. Our planet is truly the water planet, it is the giver of life and in some cases it takes life away too. Here at Red Rock Canyon National Conservation Area near Las Vegas, water is A#1 King. Nothing happens without it. These little pools known as ‘tanks’ in desert parlance, are what sustains wildlife through the dry spells and the long brutally hot summer. Savvy wildlife photographers know how to set up near to these tanks in the dark with long lenses and sit absolutely quiet as the sun rises. If you do that you can catch just about every animal in the park coming down for a drink including the elusive big kitties, or so I’m told. This season here in Las Vegas I’ve got one of my...
Photo by Camerons Personal Page on Flickr
Trevor's Teriyaki Beef Jerky
Trevor's Teriyaki Beef Jerky
Please check out full details and many unique recipes at Garrett's Table! Subscribe to a great mailing list - get recipes and photos directly to your inbox! This jerky was so good that I wasn't able to save the piece for my wife - I ate it on the ride home! From Garrett's Table: "Trevor made some fantastic beef jerky this weekend. It’s a very simple recipe. He trimmed some skirt steak and sliced it very thin. He then tossed it in a bit of Soy Vay Wasabiyaki Sauce, a tangy teriyaki sauce with wasabi. He let the meat marinate for a few hours then dehydrated the meat at 150 degrees for about 3 hours, or until leathery. The meat was chewy yet tender and the flavor was out of this world. If you don’t have a food dehydrator you can use your oven to make beef jerky. Just place on a wire rack and set your oven to it’s lowest temperature. Place the rack in the oven and prop the door open with a wooden spoon. Periodically check the beef over the course of the next few hours until you...
Photo by kern.justin on Flickr
you can’t heat up any ingredients over 118F. You can dehydrate food ...
you can’t heat up any ingredients over 118F. You can dehydrate food ...
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many survivalists overlook this method of food storage because they ve ...
many survivalists overlook this method of food storage because they ve ...