Fleurs cristallisées

Ces violettes cristallisées décorent vos desserts. De plus elles sont délicieuses ! Pensez-y
à l'heure du thé...

Difficulté : Normal Coût: Économique Durée : Temps total : 20 min. Durée :

Préparation : 20 min.

Fleurs cristallisées
Fleurs cristallisées (2)

photos supertoinette

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Ingrédients
Pour : 4 personnes

Pour la cristallisation
 25 g de blanc d'oeuf
 100 g de fleurs de primevère, violettes ou pétales de rose, pissenlit, etc.
 50 g de sucre en poudre

 Valeurs nutritives
 Matériel
 Ingrédients

Calories totales : 220 kcal

 Calories : 55 kcal par personne

 Lipides : 0 g par personne
  Protéines : 0 g par personne
 Glucides : 13 g par personne

Plan de travail
Planche à découper
Eau courante
Évier ou bassine
Papier absorbant et cuisson
Ramequins ou bols
Fourchette
Pinceau fin
Cuillère à café
Assiettes de service

Mesures, conversions et équivalences

Préparation

Préparons les fleurs... Laver ou nettoyer délicatement les fleurs en les secouant
légèrement dans l'eau ou en les laissant tremper pendant quelques minutes dans l'eau
froide.
Poser sur du papier absorbant.
Préparer sur votre plat à four ou un autre support le papier cuisson pour disposer les

fleurs sucrées.

2
Cassons, clarifions l'oeuf... Séparons le blanc du jaune. Ouvrir délicatement les deux
parties.

Réserver le jaune pour une autre utilisation.

Nappons les fleurs de blanc d'oeuf battu... Battre légèrement l'oeuf avec une fourchette.
Tremper les fleurs dans le blanc d'oeuf. Je l'ai fait avec un petit pinceau : j'obtiens des
violettes cristallisées plus régulières et on peut atteindre le coeur de la fleur.

Plaçons dans le sucre semoule... Avec une cuillère à café, je verse le sucre en pluie sur la
fleur, en la retournant de tous les côtés. Placer sur du papier sulfurisé et laisser sécher à

l'air libre.

Les conseils de Supertoinette

Voilà une utilisation des blancs d'œufs ! Vous pouvez le parfumer avec eau de fleurs
d'oranger, de la vanille etc
Utilisation des fleurs de primevère : assez difficile car les pétales se replient et elles se
déchirent, par contre la violette va bien.

Les grappes de fruits peuvent être cristallisées: raisins, cassis, fraises, quartiers de
mandarines, etc.

En dégustation les primevères n'ont pas de goût, choisir celles qui sont les plus
parfumées, la violette c'est délicieux ! avec du thé, pour décorer vos pâtisseries.

Variez les couleurs.

Pour les conserver plus longtemps, les mettre sur un lit de sucre semoule.

Bon courage !

Beef Jerky

Consider it low brow if you will, but there’s never been a tastier snack than beef jerky.
Outside of its somewhat high sodium content, this protein-rich snack is a healthy detour
from much of what people tend to nosh on during events like this weekends biggest event
of the year, the Super Bowl. It’s relatively simple to make, requires a small amount of
prep, and making it yourself is far cheaper than the pre-packaged, chemical-laced beef
strips you find in the grocery store.

I had intended to post this weeks ago and didn’t, but the timing of the post now just
seems appropriate, especially since PETAs Super Bowl ad was rejected by NBC earlier
this week for being too racy. Gotta hand it to PETA. They may be a bunch of nut cases,
but they’re a sexy bunch. Now pass the broccoli.

Here’s what you need to make your own beef jerky:

• 3-4 pounds of London Broil, trimmed completely of all fat

• Sharp non-serrated chefs knife
• Dehydrator
• Sea Salt
• Cracked black pepper
• Liquid Smoke

Sure, authentic beef jerky is hung to dry in large smokehouses for 12-24 hours, but who
in the Hell owns a large smokehouse? Not me, and probably not you either. You don’t
cook jerky – you dry it. Putting it in the oven to dry on low heat will dry it out, but not
completely. A dehydrator is the best tool for the job, they’re not expensive to buy, and
can be found in the appliance aisle of stores like Target, Wal-Mart, Bed Bath & Beyond,
etc. Drying it out completely is important, because if it you don’t you certainly risk
spoilage over time. The dehydrator works for this because there’s still enough oxygen
present which prevents botulism.

What’s important to remember here is that drying meat preserves it. But simply drying it
is not good enough to keep it around for long periods of time. This requires curing, and
the easiest way to do this is to salt the meat heavily with sea salt or sodium nitrate, and
allowing it to sit for couple of days at cold temperatures (the refrigerator works fine).
This is also what gives your beef jerky that rich concentrated flavor.

Once you’ve obtained a nice slab of London Broil, trim as much fat off of the meat as
you can, place the meat in a large zip lock bag and throw it in the freezer for 4 hours.
Yes, the freezer. This is the slickest trick in the book and ensures that you’ll get super
thin pieces of jerky. Once the meat is rigid enough to hold without bending, you’re
golden. We want it chilled hard, but not frozen completely. When the meat is chilled hard
enough to slice through, it allows you to cut very precise, thin slices of meat that would
otherwise be a real pain in the ass to achieve if the meat were simply at room
temperature.

Begin slicing the beef in strips 1/8′ to 1/4′ inch thick across the grain of the meat. You
should end up with strips of beef 1-2 inches wide, 6-7 inches long, depending on the size
of the roast you purchased. At this point, they should resemble a “meat bookmark.” Hey,
we should think about marketing those. Write that down.
Place the strips on a large flat surface, season heavily with sea salt and freshly cracked
black pepper. Don’t be shy with the salt – salt it well. Nothing tastes more drab than
lightly salted dried beef. That may have been OK for the Indians, but it’s 2009 and we’ve
got more sea salt than we know what do do with. Next, open the bottle of liquid smoke
and gently give each meat strip a very light drop. DO NOT OVERDO IT WITH THE
LIQUID SMOKE. This stuff is stronger than seal breath. Too much liquid smoke and
you won’t even taste the beef, so take it easy.

Gently place the beef strips into a ziplock bag, squeeze as much of the air out of the bag
as you can, close it tightly, and place the bag in your refrigerator for 24-48 hours.

When you’re ready to begin drying out your strips of beef, take the bag out of the
refrigerator and allow the meat to come to room temperature before beginning the
dehydration process, about 4 hours. Follow the instructions that come with your
dehydrator to set it up. All you need to know is that the meat can be placed on the racks
close together, but certainly not overlapping. The meat will shrink as the moisture is
removed from it, so no matter how close together it is when it’s raw, there will be plenty
of space when it’s finished. But overlapping pieces will not dry properly, so be careful.

When your meat is completely dry (doesn’t bend when you twist it) it’s finished. Place
the finished pieces in another zip lock bag or airtight container, or enjoy immediately.
This beef jerky will last a solid month or longer, but I wouldn’t know. It’s always gone
within a few days after I make it. It’s one of the most requested snacks when I’m invited
to parties for the “big game” or camping trips with the guys.

TRAIL CHEF: WORLD'S BEST BEEF JERKY

Whip up a batch of this easy and delicious homemade jerky tonight!

Last fall in Olympic National Park, I had an epiphany: Beef jerky is amazing. Up
until that moment, a rock-hard chunk of Jeff Foxworthy-flavored meat was the
last thing I wanted on the trail (or ever, really). But once I sampled a bite of
Assistant Online Editor (and blogger extraordinaire) Ted Alvarez's signature
recipe, I was totally converted.
Even better than the roll-your-eyes-heavenward taste of this stuff? It's
surprisingly easy to make, even if you don't have a dedicated food dehydrator in
your kitchen. Here's Ted's favorite recipe—honed to perfection after months of
experimentation. If I were you, I'd plan a backpacking trip this weekend just to
have an excuse to make some tonight.

Ted's Herky Jerky

Makes enough for 2 jerky lovers for 2 to 3 days.

1 to 1.5 pounds flank steak

2/3 cup Worcestershire sauce
2/3 cup soy sauce
1 finely minced clove garlic (or 1 teaspoon garlic powder)
2 to 3 teaspoons freshly ground black pepper
2 teaspoons onion powder
1 teaspoon liquid smoke
1 teaspoon cayenne pepper (or red pepper flakes)

1. Trim excess fat from the steaks.

2. Place meat and remaining ingredients in a gallon-size, zip-top freezer bag.
Squish everything around for about 10 minutes, until all powder clumps are
broken up and ingredients are well-mixed.
3. Place in refrigerator and marinate three to six hours.
4. When you're done marinating, evenly distribute the strips of meat across the
trays of your dehydrator (oven version: Put them directly on the racks, with a
sheet of aluminum foil below to aid cleanup). Set the dehydrator (or oven) to 155
degrees and bake jerky for seven to 10 hours, checking and patting dry every
few hours.
5. When jerky is fully dry, pack in a zip-top bag and enjoy.

Not enough jerky for you? Try your hand at these burger and Teriyaki elk
versions. Have your own killer jerky concoction? By all means, share it in the
comments section below.

How to Make Beef Jerky

Member
By croc614
User-Submitted Article
Article Rating: (21 Ratings)

Make Beef Jerky

How to make beef/venison jerky

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Difficulty: Moderately Easy

Instructions

Things You'll Need:

 dehydrator
 meat
 soy
 teriyaki marinade
 salt
 cayanne pepper powder
 jalapeno
 brown sugar
  garlic cloves
 onion powder
 bottle of liquid smoke

1. Step 1

First you'll need a food dehydrator,5 lbs of meat(beef or venison),one bottle of

soy sauce, a bottle of teriyaki marinade, half a cup of brown sugar, teaspoon of
salt, three medium cloves of garlic diced, two tablespoons of onion powder, one
tablespoon of cayenne pepper, one jalapeno diced(seeds and all),one bottle of A1
bold and spicy,and a tablespoon of liquid smoke

2. Step 2

Freeze meat for 1/2 hour so its stiff but not frozen. Trim meat of fat to your own
preferance.Then cut meat into 1/4 inch strips. Now mix all of the other ingredients
into a big bowl or pot that will fit in your refrigerator. Now whisk marinade so
that there's no clumps of powder or sugar. Put meat into marinade, mix up so that
all the meat is covered. Cover bowl and put into refrigerator,marinate for three to
four hours

3. Step 3

Now when the time has come take the meat out of the fridge and place onto
dehydrator racks. Depending on the dehydrator it could take anywhere from 3 to 8
hours to cook. Then set the dehydrator setting on meat and your all set

Tips & Warnings

 meats usually done when you tear into it and the center is dry but not
crunchy

How to Make a Jerky Dehydrator

Contributor
By Jane Smith
eHow Contributing Writer
Article Rating: (1 Ratings)

Turn wild game into jerky in a dehydrator made from strips of apple wood or
hickory. Dehydrated foods can be stored for several months to years if packaged
correctly and stored in a cool, dark place. Make multiple dehydrators with fine
and loose weaves in order to prepare jerky using both meat strips and ground
meat.
  Email
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

Difficulty: Moderate
Instructions

Things You'll Need:

 2 4-foot apple or hickory wood strip (1 inch wide, 1/8 inch thick)
 2 1-foot apple or hickory wood strip (1 inch wide, 1/8 inch thick)
 Unflavored gelatin
 Tongs
 Clothespins or chip clips
 Plastic mesh screen
 Metal mesh screen
 Cheesecloth

1. Step 1

Mix ten packages of unflavored gelatin with 4 qt. of water in a large stock pot.
Bring the gelatin mix to a rolling boil. Add the wood to the stockpot. Stew the
wood strips at a full, rolling boil for five minutes. This will allow the gelatin to
fully penetrate the wood and make the strips flexible. Remove the pot from
the heat.

2. Step 2

Use tongs to remove the 4-foot strip of wood from the gelatin mix. Lay the
strip on its side and bend it into a circle. Overlap the ends 2 inches. Clamp
the ends firmly together with a clothespin or chip clip. Working from the left
side of the clothespin, wrap a 1-foot strip of wood around the overlapped
ends of the longer strip. Clip clothespins to the wrapped portion as you work,
until all of the overlapped area is covered.

3. Step 3

Repeat Step 2 to make a second wooden hoop whose diameter is 1/8 inch
smaller than the first one. Clip several clothespins side by side on the
wrapped portion of both hoops to hold the wrapped areas in place for 24 to 48
hours, depending on the humidity.

4. Step 4
 For a microwaveable dehydrating tray, cut a circle of fine, plastic mesh
screen that's 2 inches larger in diameter than the smaller of the two wooden
hoops. Place the screen on top of the smaller hoop. Fit the larger hoop over
both the screen and the smaller hoop to sandwich the screen between the
two hoops. For a solar dehydrating tray, wrap the tray with cheesecloth after
the jerky mix is on the mesh screen. To make an oven-safe tray, use fine,
metal mesh screen material.

5. Step 5

Cut your meat into strips and marinate it in jerk seasoning mix, or mix jerk
seasoning into ground meat. Make a single layer of strips or a thin layer of
ground jerky meat on the screen. Bake metal-mesh trays at 200 degrees F.
Microwave plastic-mesh trays on the lowest setting for five minutes at a time
until the jerky is just barely flexible. Wrap solar trays tightly in cheesecloth
and place in full sun.

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Tips & Warnings

 Make four to ten trays and stack them in the oven or microwave to
maximize your jerky production. It is best not to stack solar trays, or the
meat might not get enough sunlight to dry completely, causing it to grow
moldy.
Dehydrator Week

This week I plan to

teach my cooking class about food dehydrating. My plan is to take a
bunch of already-dried foods so they can see and taste the end
product. Then I will show them how to prepare the foods and set up the
dehydrator.

So this week I marinated the ground beef for beef jerky, then when I
tested my 20-year old dehydrator, I found out it no longer gets hot
enough for meat! So I laid the strips of beef on cooling racks in the
oven and dried it that way. What a time-consuming, babysitting job!
(The above picture shows my old dehydrator.)

So I posted a "Wanted: Food Dehydrator" post on freecycle.org and

waited. Sure enough, a friend of mine saw my post and gave me her
Ronco dehydrator! (Freecycle has yet to fail me!)
 I wasn't sure I was
going to like this Ronco. The reviews on it range from "hate it" to "love
it" on epinions.com. However, I have decided that for meats, it is a
sure winner. The Ronco is merely a heating element with no fan. It is
this slow heat that makes it wonderful for meats.

Doesn't this beef

jerky look delicious?
 This is the beef jerky
made from ground beef. Our family actually prefers this jerky to the
strips made from bottom round. I used 97% lean ground beef that I
bought on sale for $1/lb. My trusty jerky marinade is simple:

Beef Jerky for 1# of meat

1/2 cup soy sauce

1/2 cup worcestershire sauce
2 tbsp ketchup
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder

Of course, you can add more of any one spice depending on your
preference. This recipe is child-friendly. Just use the worcestershire
sauce from the Dollar Store.

Since my old dehydrator still heats up to 125 degrees (need 145 for
meats), I can use it for fruits. So I am drying apricot halves, peach
halves and slices, pineapple slices and chunks, apple slices, and pear
halves. I was going to dry some grapes, but at $3.49/lb I decided not
to!

These fruits should be dry by Monday morning. Then I will make fruit
leather.

I have been known to keep my dehydrator running nonstop for a

month or two. Sure keeps my home smelling yummy!

The girls are having a lot of fun in Texas with my parents. They visited
the Alamo this week and enjoyed it. They tried to visit Vision Forum,
but they are only open on Fridays.

Making beef jerky at home

A few of my more amusing workmates last week

held a "jerky off" where they brought in home
made beef jerky flavoured in different ways and
we tasted them all.

I've tried to make jerky at home in the oven but

it wasn't very successful and no doubt burnt a lot of electricity.

The secret is to get a food dehydrator. I paid $54 (plus $20 postage) for
one on eBay and it arrived promptly.

It's a nifty device with a fan forced heater in the bottom that blows hot air
up through the drying racks so that it exits via little vents in the lid.

Bought some beef stir fry strips, nothing special and a bottle of honey soy
marinade and left the beef to marinate in the fridge over night.

In to the dehydrator first thing in the morning and six hours later we
gobbled up excellent beef jerky. This thing will pay for itself after about
ten batches I figure.
 The only drawback is the mess to clean up
afterwards. I think next time I'll put aluminium
foil at the bottom of the dryer.

That dried marinade cooked on to the base is

hard to remove.

Spurred on by this initial success, my daughter has now made dried apple:
and yummy dried banana:

Your personal beef jerky dehydrator

Beef jerky and other jerky treats are delicious snacks that are enjoyed by millions. There are
many different ways to make jerky, but using a beef jerky dehydrator is superior to other methods.
The air is constantly circulated within these units, and the temperature is the perfect temperature
for drying the meat. You do not have to worry about accidentally cooking the beef jerky and
ruining it when you use a dehydrator to handle the drying process for you.

Here are some simple, delicious recipes to try with your beef jerky dehydrator.

Smoky Honey Glazed Beef Jerky

Ingredients:

 2 1/2 pounds of beef

 3 garlic cloves finely minced
 1 cup of soy sauce
 3/4 cup of honey
 1 teaspoon black pepper
 1/2 teaspoon salt
 1 teaspoon of liquid smoke
 5 tablespoons of freshly squeezed lemon juice

Directions:

1. Slice the meat that you are going to be using. If you first freeze the meat for 30-45
minutes it will help when you are trying to cut it into thin slices.
2. Now you can combine all of the remaining ingredients in a large plastic bag or pan,
add the meat, cover and marinate for at least 12 - 24 hours.
3. If you are using the oven you should make sure that it is on the lowest setting and
cover the rack with aluminum foil. Place the meat in single layers and leave the door of
the oven open so that there is ventilation and air movement present. This process can
take 3-9 hours depending on the thickness of the meat slices and how chewy or crisp
you like your beef jerky to be.
4. If you are using a dehydrator to prepare the beef jerky you will place single layers of
meat strips on the racks and switch the temperature to the lowest setting. Now just let
the dehydrator turn the meat into jerky over the next 12-24 hours. You should make
occasional checks on the jerky during this process.
The advantages to using a beef jerky dehydrator over an oven are energy efficiency and more
gentle drying.

Simply Sweet Beef Jerky Recipe

Ingredients:

 1 pound of beef
 3/4 cup of apple cider
 1/2 teaspoon of white pepper and ½ teaspoon of red pepper
 1/2 teaspoon ground nutmeg
 3 tablespoons of corn syrup
 2 tablespoons of honey
 1/2 teaspoon of ground cinnamon
 1/2 teaspoon of table salt
 1/2 teaspoon of allspice

Directions:

1. Place the meat in the freezer and let it freeze for 30-45 minutes so that it is easier to
cut. Then remove it and cut it into strips that are about a quarter inch thick.
2. You can add the other ingredients to a plastic bag or bowl and then add the strips of
meat. Let the meat rest in the marinade mixture for a minimum of 6 hours. The flavors
will be more intense if you let the marinating take place for 12-24 hours.
3. Remove the strips of meat from the marinade and place them on the racks of the
dehydrator. Do not let any of the strips touch each other.
4. Now set the temperature on the lowest setting and let the beef jerky dehydrator do
the work. It will take 12-24 hours for the meat to be transformed into jerky.

Mighty Moroccan Flavored Jerky

 3 pounds beef cut into strips that are 1/4 inch thick
 2 tablespoon of Worcestershire sauce
 1 tablespoon of garlic juice
 3/4 cup of brown sugar
 2 teaspoons onion powder
 1/2 teaspoon salt
 1 teaspoon of red pepper
  1 teaspoon of black pepper
 1 teaspoon allspice
 1 teaspoon ground cloves
 1 teaspoon ground ginger

Directions:

1. Mix the Worcestershire sauce, salt and garlic juice together and rub some of this on
all sides of your meat strips.
2. Combine the other ingredients together in a plastic bag. Add several strips of meat
to the bag and shake to coat. Remove the coated meat strips and repeat until all of the
meat has a coating of the dry, spiced rub.
3. Arrange all of the pieces of meat in a single layer in a pan in the refrigerator cover
and let them rest for 4-6 hours before using.
4. Set the dehydrator temperature on the lowest setting and then put your meat on the
racks in a single layer. Do not let any of the meat strips touch each other.
5. Now you will let them dry in the dehydrator for 12-24 hours. You can check on them
every few hours if you wish and you can remover them when they have reached the
desired level of chewiness.

More than just a beef jerky dehydrator

With a food dehydrator, you can prepare tasty beef jerky any time you like and it is much cheaper
than buying these snacks at the store. The beef jerky that you make at home will always be fresh,
and you can create the flavors that you like best by using these and other recipes.

You don't have to limit yourself to using your dehydrator to make only beef jerky. Turkey, fish,
venison, buffalo, and many other meats can also become wonderful jerky treats.

Jerky Recipes and the Meat Dehydrator

One of the earliest methods of food preservation was drying. Early hunters didn't have jerky
recipes for a dehydrator, but they needed a way of preventing spoilage. They figured out that if
they got all the water out of it, it'd last a lot longer.
 Nowadays, home cooks can have their own personal jerky
machine in the kitchen. The most popular recipes for food dehydrators are for jerky. Beef is the
most commonly used meat, but venison and turkey are used a lot too.

Storage is easy. They don't need refrigeration. Just throw them in Tupperware or a large Ziploc,
and put that in a dry, cool place.

Most people want to know how long to dehydrate their meat. That depends on your meat
dehydrator. It can take between 6 and 24 hours. I can tell you that on the Excalibur, it's on the low
end of that range. These machines, like Crock-Pots, use little electricity, so don't worry about
running it all day.

Easy jerky recipe

1. Choose a meat:
o Beef
o Venison
o Turkey
o Pork
o Chicken
o Salmon
o Rabbit
2. Trim as much fat off as you can. The fatty oils will go rancid and make the jerky feel
and taste bad.
3. Slice thinly. It might be easier if you put the meat in the freezer first, to firm it up a
little.
4. Choose a marinade:
o Worcestershire Sauce
o Soy Sauce
 o Teriyaki Sauce
o Barbeque Sauce
o Beer
o Wine
5. Add seasonings to taste: salt, pepper, garlic powder, sugar, etc. Experiment!
6. Marinate overnight for heavy meats, 2-4 hours for turkey, fish, etc.
7. Drain meat. Use paper towels to pat it dry.
8. Dehydrate. You want the meat to be dry, but not brittle.

The average yield is 30%, so use that as a guide when you start.

Variations on the traditional jerky

Shred it. If you don't like strips, consider shredding the meat instead of slicing it. You can eat
shredded jerky as is, or use it to top off soups or other dishes.

You can also try making it with ground meats. Don't marinate this though. Instead, mix in some
herbs and spices. And make sure the meat is the leanest available. Remember, fat ruins jerky.
There is something called a jerky gun for ground meat jerky.

Prevent spoilage, eat healthy, save money

It's simple making jerky with a meat dehydrator. Prepping the meat is easy, drying it is even
easier, and the result is a high-quality, nutritious snack. Plus, you'll save a ton of money making it
yourself.

Jerky Gun Recipe for Ground Beef Jerky

One of the more unusual dehydrator recipes is ground beef

jerky. Typically, the jerky you find are made from strips of whole meat. That's what you find at the
stores, such as the Jack Link's or Wild Bill's, and what most recipes call for. However, with the
rising popularity of the jerky gun, ground meat jerky is becoming more common in home with
dehydrators.

A jerky gun is a kitchen tool that resembles a caulking gun. You can find these online or at
specialty stores like an outdoorsman shop. You certainly don't need one to make beef jerky, even
ground jerky, but it's a great tool if you're looking for something different. You'll save money
buying cheaper meat and the flavor is going to be amazing because all the spices get completely
integrated with the meat.

Ground Beef Jerky

The following is a video showing you how to make ground beef jerky with a jerky gun and food
dehydrator.

Ground Jerky Recipe

When it comes to making a great tasting jerky, the keys are having a good quality meat and
excellent marinade.

For the meat, you have a few options. You can choose anything that's gone through a grinder.
Beef and venison are the popular varieties. But, get creative and try other animal sources, such
as ground turkey, chicken, or lamb.

Note: You can also try pork, but I would recommend cooking this thoroughly first, for food
safety issues. After cooking, let it cool and then break it up again to stuff into the gun.

For the marinade, you can go with a wet sauce or a dry rub. The nice thing about using ground
meat is the marinade gets into every little crease, guaranteeing a flavorful bite every time. Here is
an example of what you can mix into your ground meat:

1. Liquid Smoke
2. Worcestershire Sauce
3. Soy Sauce
4. Ketchup
 5. Salt and Pepper

After shooting the jerky mix into the dehydrator, you'll dry at high or about 145 degrees F for 8-12
hours.

The product is ready when it's completely dry. Allow it to finish cooling and then store in an
airtight container when it reaches room temperature.

The Best Beef Jerky Kit

The Nesco BJX-5 American Harvest Jumbo Jerky Works Kit

contains everything but the meat and dehydrator. The extruder is made of plastic and stainless
steel; built to last a long time. The meat chamber is see-through, so you know how much meat
you have left. With a pound of ground beef, which is what it can hold, you'll be left with about 1/2
a pound of delicious jerky. The kit comes with attachments to make strips, sticks, or double strips.
It also comes with five spice and curing packs. At just $15, this is a wonderful deal for the budget
conscious. With the gun, you can use less expensive ground meats, but the end result will be a
very tasty snack.

The Weston Original

If you want the ultimate jerky kit however, you'll want to check out the Weston Original Gun. This
is a heavy-duty, aluminium ground jerky tube that holds 1.5 pounds of meat. It costs $35, but is
generally regarded as the top-quality ground jerky machine.
Food Dehydrator Jerky Package

If you don't have a dehydrator yet, Nesco sells a package

where you get a dehydrator and a jerky kit. With the Nesco American Harvest FD-28JX Jerky
Xpress Dehydrator Kit with Jerky Gun, you get the FD-28JX food dehydrator and a personal size
jerky gun for about $50. This is definitely a smaller kit, made for just one or two people. It has a
350-watt heating element and four trays. You also get four flavor packets and three attachments
for the gun.

If you want to find a better dehydrator-jerky combination, you'll be happier with the Nesco
American Harvest FD-61WHC Snackmaster Express Food Dehydrator All-In-One Kit with Jerky
Gun, which is described on the Best Dehydrators page. That dryer has 500 watts of power, 5
trays, and much more.

Can I Dry Beef Jerky in an Oven?

Dehydrator Recommended, Not Necessary

Making beef jerky at home is very easy to do, and you don't
even have to have a food dehydrator to do it. All you need are some basic pans, an oven, and a
good recipe to go by. People have been making jerky for thousands of years as a way to
preserve meat before there was refrigeration.

Jerky can be used for many different food preparation ideas. You might associate jerky with the
expensive bags and packages in convenience stores, but you can make it at home and save a bit
of money.

What Meat to Use for Jerky

It can usually be made from any lean meat, such as beef, venison, or turkey breast. You can
even make jerky from fish, like salmon and halibut. Raw poultry is not recommended because of
the low quality of the finished product.

If you're going to use pork or game for your homemade jerky, it's important to handle it correctly
to ensure your safety from bacterial and parasites. In order to do this, the first step is to freeze the
meat in portions less than 6 inches thick for twenty days.

Don't thaw the meat completely, as it'll be easier to cut the right thickness when it's firm. Slice the
meat no thicker than a half an inch, and be sure to cut away all the fat, as it will become rancid.

How to Cut Meat for Jerky

You can cut the meat in one of two ways, or if you have enough meat to make a lot, you can try
both styles and see which one you like best.

If you want stringy chewy jerky cut with the grain of the meat. That means that if you look at a
piece of meat, you can see how the muscle tissue lays out, kind of like lines you see you see on a
cut piece of wood. If you cut the meat with the grain, it will split down the length of the piece.

If you want jerky that breaks apart easily, it would be a good idea to cut across the grain instead.
It just depends on how you like to eat your jerky.

Beef Jerky Recipes

One of the most abundant things you can find are recipes for making jerky, and it seems that
anyone with an idea has one. If you want a good recipe for making a basic starter oven jerky,
here is a recipe. For this and the next recipe, beef is used for the meat. They're good examples of
making jerky without a dehdyrator.
Basic Oven Cooked Beef Jerky
1. You will need one pound of top round steak, a half a cup each of liquid smoke and
soy sauce.
2. You will need 1 teaspoon each of black pepper, red pepper flakes, and salt.
3. You will need a cooking rack, and an shallow baking pan.
4. Trim all the fat from the meat, place in the freezer until firm.
5. Slice into thin strips in the desired grain direction, place into a large but shallow
bowl.
6. Mix all the other ingredients well, pour over meat and place a weighted cover on like
another plate and refrigerate 4-14 hours, drain and pat dry.
7. Preheat the oven at 250 degrees, place meat on the rack in a single layer with none
of the sides touching.
8. Bake for 3-4 hours, or until dry to the touch, then remove from the oven and allow to
air dry for 24hours then store in a sealed container.

This batch with make approximately 12 pieces.

Asian Beef Jerky

For a different Asian recipe, try this.

1. Plan on two days for creating this unique and flavorful style.
2. For the marinade you will need a half cup of light soy sauce, 4 tablespoons each of
honey and sweet red wine.
3. You will need 1 and one half tablespoons each of fresh minced garlic, dried crushed
red pepper and sesame oil, and an eighth of a teaspoon of white pepper.
 4. You will need three pounds of London broil or flank steak, but can be substituted for
any lean beef.
5. Mix all the ingredients but the meat together with a wire whisk and pour into a heavy
sealable freezer bag.
6. Freeze meat enough to make firm, cut against the grain in thin strips, about 4" x 2"
and place meat in the bag and seal it.
7. Knead the marinade in with the meat, then place on racks in foil lined pans with no
touching sides, let dry on a counter top at room temperature.
8. Preheat the over to 250 degrees, replace foil and cook for 30 minutes, reduce heat
to 175 and bake another 40 minutes until lightly browned remove from oven.
9. Allow it to cool overnight.

When the beef is completely dry, you can store in sealed containers. This recipe will make
approximately 36 pieces.

The Ultimate Jerky Book

If you're interested in more jerky recipes, you can visit the related pages below, or buy Mary Bell's
book, Just Jerky.

It's a popular DIY guide for homemade jerky using an oven, smoker, or dehydrator. She covers all
kinds of meats, including sliced beef, ground beef, deer meat, poultry, and fish. For the non-meat
eaters, she includes information on drying soy protein for vegetarian jerky.

Homemade Beef Jerky (with how-to photos)

June 26, 2007 09:45 AM EDT (Updated: November 17, 2009 10:02 AM EST)
views: 3105 | rating: 9.7/10 (26 votes) | comments: 77

We love beef jerky, but man is it expensive to buy pre-made. Not only is it expensive, but
they're awfully stingy with the portions they put in those little bags they sell at the grocery
store. The solution is to make your own. It really is very simple and you can vary the marinade
 to suit your own tastes. I have never made a bad batch, some may be a little hotter than
others but they are always good.

This is our favorite recipe after years of experimenting. Feel free to add or omit things as you
like, everyone's tastes are different.

The Marinade (this will be enough for about 2.5-3 pounds of meat)

¾ cup of Soy Sauce (I prefer Kikkoman)

1 cup of Teriyaki Sauce

½ cup of Jim Beam Bourbon or Bourbon of your choice

¼ cup of Worcestershire

approximately 1 teaspoon of Liquid Smoke (more or less to your taste)

1 Tablespoon of Crushed Red Pepper

1 teaspoon of garlic powder or you may use freshly chopped garlic to taste if you prefer

about 15-20 cranks of freshly ground black pepper

Combine all of the marinade ingredients in a large Tupperware like container and set aside. Be
sure and use a container that is large enough for you to be able to add the meat to the
marinade. Also be sure that the container has a tightly fitting lid so that it will be easy for you
to shake the container occasionally.

I start with a nice cut of London broil, usually around 2.5-3 pounds for a single batch (although
I usually make a double batch of about 5-6 pounds while I'm going to the trouble).

The easiest way to slice the meat is to take it and put it in the freezer until it starts to get firm.
Freezers will vary, but it usually takes about 2 to 2 ½ hours in ours. Take it out and place it on
a cutting board.
Using a very sharp knife cut the meat into slices approximately 1/8 inch thick. Be sure to cut
across the grain. Keep in mind that the thicker you slice the meat, the longer the drying time
will be.
Put the meat into the marinade. I usually do this one slice at a time so I can be sure that the
marinade covers the entire surface of each piece and that none of the pieces get stuck
together.
Place the container in the refrigerator and marinade it for at least 24 hours, preferably 48
hours. Stir or shake occasionally.

Lay the meat slice by slice on the dehydrator trays and start it up!
 Drying time will vary depending on your dehydrator, the humidity and the thickness of the
meat. I usually check on it after the first 2 hours, at that time I rotate the trays from top to
bottom and also flip the individual pieces of jerky over. This helps with uniform drying. When
meat is dry, cool and put into jars or plastic bags. If you have a FoodSaver or a Seal-a- Meal,
they also work great for packaging your finished product.
 Plan to make this often once you do make it though, everyone will beg you relentlessly. It is
even so good I've had people offer to pay me to make it for them.

Enjoy!

Dehydrate and Package your Jerky

After you have allowed the

meat strips to marinate in the spice mixture for a few hours,

(or maybe overnight), you are ready to dry the meat into Jerky. Arrange
the meat strips on the dehydrator trays. Make sure that the strips do not
overlap or touch each other. Air must be able to flow all around each strip.

Follow the directions provided by your dehydrator manufacturer (they all

vary somewhat) as to how many hours will be required to fully dry your
Jerky. With my dehydrator I have found that I can start it up before I go to
bed, and it is usually ready by the time I wake up in the morning. It's not a
bad idea to schedule the drying over a week-end or when you don't need
to leave to go to work, so that you can finish off the drying for a couple
more hours if needed. The humidity in the air can affect the drying time.
Here where I live, humidity varies a lot, so it's a good idea to pay attention
to the humidity level in your area.
A tip: If you feel that your Jerky is almost dried enough, but not quite, you
can place it into a paper sack, and place the sack into your refrigerator. It
will continue to slowly dry for as long as you leave it in the paper sack in
the frige. Maybe some of the thinner strips are just right, but the thicker
ones need a little more drying time, try the paper sack tip for them.
Once you have removed the dried Jerky from the dehydrator you don't
have to do anything special to package it.
You may store it in a jar with a lid, or in a zip lock bag. You do not have to
referigerate it, but I usually do if I have room for it. My thought is that it
always pays to be careful. If you take the jar route, put a couple of
tablespoons of uncooked rice in the jar to help keep the Jerky dry. Minute
Rice works as well as raw rice, by the way. If you are going to take some
Jerky with you for your outdoor activities, you may want to vacuum
package a few before you throw it into your backpack. I have included a
picture or two of packaging with the handy Food Saver. Label and date
your packages. Be sure to take something with you to cut the package
open, the plastic in the Food Saver bags is too strong to rip open with your
hands like commercial packaging on the Jerky you get at the store.
Enjoy trying many different flavors of your Home Made Beef Jerky.

Simple techniques for production of dried meat

PRINCIPLES OF MEAT DRYING

Drying meat under natural temperatures, humidity and circulation of the air, including
direct influence of sun rays, is the oldest method of meat preservation. It consists of a
gradual dehydration of pieces of meat cut to a specific uniform shape that permits the
equal and simultaneous drying of whole batches of meat.

Warm, dry air of a low humidity of about 30 percent and relatively small temperature
differences between day and night are optimal conditions for meat drying. However, meat
drying can also be carried out with good results under less favourable circumstances
when basic hygienic and technological rules are observed. Intensity and duration of the
drying process depend on air temperature, humidity and air circulation. Drying will be
faster under high temperatures, low humidity and intensive air circulation.

Reducing the moisture content of the meat is achieved by evaporation of water from the
peripheral zone of the meat to the surrounding air and the continuous migration of water
from the deeper meat layers to the peripheral zone (Fig. 6).

There is a relatively high evaporation of water out of the meat during the first day of
drying, after which it decreases continuously. After drying the meat for three or four
days, weight losses of up to 60–70 percent can be observed, equivalent to the amount of
water evaporated. Consequently, moisture losses can be monitored by controlling the
weight of a batch during drying.

Continuous evaporation and weight losses during drying cause changes in the shape of
the meat through shrinkage of the muscle and connective tissue. The meat pieces become
smaller, thinner and to some degree wrinkled. The consistency also changes from soft to
firm to hard.

In addition to these physical changes, there are also certain specific biochemical reactions
with a strong impact on the organoleptic characteristics of the product. Meat used for
drying in developing countries is usually derived from unchilled carcasses, and rapid
ripening processes occur during the first stage of drying as the meat temperature
continues to remain relatively high. For that reason the specific flavour of dried meat is
completely different from the characteristic flavour of fresh meat. Slight oxidation of the
meat fats contributes to the typical flavour of dried meat.

Undersirable alterations may occur in dried meat when there is a high percentage of fatty
tissue in the raw meat. The rather high temperatures during meat drying and storage
cause intensive oxidation (rancidity) of the fat and an unpleasant rancid flavour which
strongly influences the palatability of the product.
Meat drying is a complex process with many important steps, starting from the
slaughtering of the animal, carcass trimming, selection of the raw material, proper cutting
and pre-treatment of the pieces to be dried and proper arrangement of drying facilities. In
addition, the influence of unfavourable weather conditions must also be considered to
avoid quality problems or production losses. The secret of correct meat drying lies in
maintaining a balance between water evaporation on the meat surface and migration of
water from the deeper layers.

FIG. 6.
Dehydration process of a piece of meat suspended under drying conditions (schematic).

In other words, care must be taken that meat surfaces do not become too dry while there
is still a high moisture content inside the meat pieces. Dry surfaces inhibit the further
evaporation of moisture, which may result in products not uniformly dried and in
microbiological spoilage starting from the areas where the moisture content remains too
high.

Adherence to the following meat-drying techniques should avoid failures in the

production of dried meat and ensure obtaining products of good quality with a long shelf-
life. The following description of the basic technology of meat drying includes the salting
of the meat before drying. Presalting is not absolutely necessary, but has certain
advantages, particularly for the drying of meat strips and large flat meat pieces and is
therefore strongly recommended for this type of product.
SELECTION OF MEAT FOR DRYING

As a general rule only lean meat is suitable for drying. Visible fatty tissues adhering to
muscle tissue have a detrimental effect on the quality of the final product. Under
processing and storage conditions for dry meat, rancidity quickly develops, resulting in
flavour deterioration.

Dry meat is generally manufactured from bovine meat although meat from cameloids,
sheep, goats and venison (e.g. antilopes, deer) is also used. The meat best suited for
drying is the meat of a medium-aged animal, in good condition, but not fat. Meat from
animals in less good nutritional condition can also be used for drying, but the higher
amount of connective tissue is likely to increase toughness.

It is very important that raw material for the manufacture of dry meat is examined
carefully for undersirable alterations such as discoloration, haemorrhagic spots, off-
odours, manifestation of parasites, etc. Such defects must be trimmed off.

Carcasses have to be properly cut to obtain meat suitable for drying. Owing to their size,
beef carcasses are more difficult to handle under rural conditions than carcasses of sheep,
goats or game. In the absence of chilling facilities, beef carcasses must be cut and
deboned immediately after slaughter.

BEEF CARCASS CUTTING, TRIMMING AND DEBONING

Carcass cutting

The carcass is first split into two sides along the spinal column and then cut into quarters.
Fore- and hindquarters are separated after the last rib, thus leaving no ribs in the
hindquarter. For suspension the hindquarter is hooked by the Achilles tendon and the
forequarter by the last two ribs (see Fig. 5).

Trimming

After the quarters are suspended so that they do not touch the floor or anything around
them, they are trimmed. Careful trimming is very important for the quality and shelf-life
of the final product. The first step is to remove with a knife all visible contamination and
dirty spots. Washing these areas will spread bacterial contamination to other parts of the
meat surface without cleaning the meat (Fig. 7).

FIG. 7.
Trimming a beefcarcass.
After completing the necessary cleaning of the meat surfaces, knives and hands of
personnel must be washed thoroughly. Using a sharpened knife, the covering fat from the
external and internal sides of the carcass and the visible connective tissue, such as the big
tendons and superficial fasciae, are carefully trimmed off.

Deboning

It is recommended that this operation should start with the hindquarters and follow with
the forequarters. The aim is to remove the bones with the least possible damage to the
muscles. Incisions into the muscles are inevitable but only at spots where the bones
adhere and have to be cut off.

Deboning of the suspended hindquarter should start from the leg and proceed to the rump
and muscles along the vertebral column.

Deboning of the forequarter must start with cutting and deboning the shoulder separately,
followed by cutting off the rib set, together with the intercostal muscles.

Deboning of the forequarter is completed by removing the meat from the neck and the
breast region of the spinal column.

TECHNIQUE OF CUTTING MEAT PIECES FOR DRYING

Anatomic cuts, which were separated from the carcass, are suspended again (Fig. 8) and
the big individual muscles are carefully cut out, while the smaller muscles are left
together. The next step consists in cutting the muscles into thin strips. This operation is
crucial for the appearance and quality of the final product. All strips to be dried in one
batch must be cut to an identical shape. Care must also be taken to obtain rather long
strips of meat.

There are two ways of cutting muscles or smaller muscle groups into strips:

 cutting the meat after placing it on an appropriate clean chopping board (Fig. 9);
or
 cutting the muscle in the hanging position (Fig. 10).

In both cases the muscles have to be split exactly along the muscle fibres. The strips must
be cut as uniformly and as smoothly as possible and the diameter of the strip must remain
the same throughout the length.

The length of the strips may differ, though it should not be less than 20 cm and not more
than 70 cm. Meat cut into shorter strips requires considerably more time for hooking than
the same quantity cut into longer strips. However, strips which are too long may break
because of their weight.

Beef muscles suitable for drying are usually no longer than 50 cm (except the sirloin strip
attached to the spinal column). However, strips longer than 50 cm can be produced by
cutting the muscle along the fibre in one direction, without cutting through the end of the
muscle (Fig. 11). Using this technique long strips can be obtained, but their length should
not exceed 70 cm for reasons of stability. The thickness of the strips determines the
duration of the drying process. Since thick strips take considerably more time to dry than
thin ones, it is important that strips to be placed in the same batch are of the same cross-
section, with only the length differing. Insufficiently dried or overdried pieces will be the
result if this rule is not followed.

FIG.8.
Suspended anatomic cut from the hindquarters (“silverside”)(A) and splitting into
individual muscles (B) which result in (C).

FIG. 9
Cutting meat streeps from the muscle on a chopping board.
FIG. 10
Cutting meat streeps from a suspended muscle.

FIG. 11
Special cutting technique to obtain long meat streeps.
Cutting muscles into long, thin and uniformly shaped strips requires experience and skill.
Knives with broad blades are best suited for this purpose.

Under dry climatic conditions two basic shapes of meat pieces proved to be the most
suitable for natural drying:

 strips with a rectangular cross-section of 1 x 1 cm; and

 flat-or leaf-shaped pieces with cross-sections of max. 0.5 cm x approx. 3, 4 or 5
cm.

RECOMMENDED TREATMENT BEFORE DRYING

Because meat is always consumed slightly salted, the raw material may be presalted
before drying. This procedure not only contributes to a more tasty product, but is also
desirable from the technological and hygienic standpoint. Pure common salt is used for
this purpose, either dry or dissolved in water. In the case of meat for drying cut into strips
or flat pieces, the use of a 14-percent salt solution is preferred.

Dipping the meat into the salt solution serves first of all to inhibit microbiological growth
on the meat surfaces. For that reason salting has to be carried out within five hours after
slaughter, as after that period massive microbiological growth occurs which cannot be
reduced by salt treatment. Secondly, presalting is a protection against insects during
drying. The freshly cut meat surfaces are very attractive to various insects, in particular
domestic flies, which feed on the moisture excreted from muscle fibres. These insects
cause considerable contamination of the meat and may also deposit their eggs into it.
Meat is no longer such an attractive environment for insects after it has been dipped into
the salt solution. The salt concentration on the meat surfaces keeps them away.

Furthermore, a thin layer of crystalline salt is formed on the surface of the meat during
drying. The salt crystals are hygroscopic and absorb part of the water excreted from the
meat, preserving the meat surfaces by keeping them dry. Dry meat surfaces inhibit the
growth of bacteria and moulds which is one reason for the preservability of presalted and
dried meat.

The salt solution is prepared by adding the necessary amount of edible common salt to
water and dissolving it by intensive stirring. To obtain the recommended salt
concentration of about 14 percent the amount of salt necessary for different volumes of
water (expressed in litres) is indicated below:

Water Salt
(1) (g)
5 810
6 975
7 1 140
8 1 300
9 1 460
10 1 630

As soon as the salt is dissolved in the water, the meat strips are dipped into the solution
(Fig. 12), soaked for about five minutes and then drained. Draining should be done by
placing the strips into a plastic sieve in order to allow the brine to drop off for collection
and re-use (Fig. 13).

The handling of the meat strips before drying has to be carried out under strictly clean
conditions in order to avoid contamination and ensure a long shelf-life of the dried
product. However, if accidental contamination of certain pieces occurs, further
processing can only be undertaken with certain precautions. A special bucket with salt
solution should be available in order to soak the contaminated pieces of meat, after
having rinsed them previously in clean water. However, it must be borne in mind that the
original quality of contaminated pieces cannot be restored. For that reason such pieces
should always be dried separately, and not stored for a long period, but should be used as
soon as possible in the preparation of meals.

METHODS OF SUSPENDING MEAT STRIPS FOR DRYING

The traditional way of suspending meat for drying by hanging strips over tree branches,
wire or rope is not recommended because meat remains in contact with these supporting
devices or may touch each other and thus not dry properly in these contact areas.
Consequently, the chosen method should be to suspend the meat strips individually from
one end, thus ensuring, through appropriate arrangement on the drying facility, free air
circulation along the whole length of the pieces and fast and uniform drying. The contact
of meat pieces with each other during drying must absolutely be avoided, since these
areas will remain wet and humid for a prolonged period, thus making them a favourable
environment for spoilage, bacteria and flies.

FIG. 12.
Meat strips are soaked in a 14-percent salt solution for five minutes.

FIG. 13.
Draining the brine from the meat strips after soaking using a plastic sieve.
The suspension of the meat strips can be done in different ways, either with hooks, loops
or clips (Fig. 14).

Suspension using metal hooks

This is a very simple but efficient way of suspending the meat strips. The meat strips are
hooked at one end, always the thicker end for stability, and suspended on a horizontal
wooden stick, tightrope or wire.

The metal hooks can easily be made, preferably from galvanized (non-corrosive) wire.
Wire of 1 to 1.5 mm diameter is cut into pieces 15 cm long with a slanting cut so that the
ends are sharp to allow piercing of the meat. In order to obtain an S-shaped hook, both
ends of each piece are simply twisted around a circular stick (Fig. 15).

Suspension using loops

For this purpose a thin string or a somewhat stronger thread is best suited (Fig. 16). The
string is divided into pieces about 30 cm long with the ends knotted. The string is fixed to
the stronger end of the meat strip by a double loop and pulled tight in order to prevent the
meat from slipping out of the loop (Fig. 16D/E).

Suspension using metal clips

Clips 4 to 7 cm wide are best suited. They are easily placed on the stronger end of the
meat strips. Whereas metal hooks and rope loops can only be used for the suspension of
rectangular or similar shaped strips, the metal clips are very practical for the suspension
of flat, leaf-shaped pieces. The special advantage of hanging leaf-shaped pieces by means
of a clip is that the edges of the meat do not fold in during drying.

INSTALLATION FOR DRYING ENTIRE BATCHES OF MEAT

It has already been pointed out that placing meat pieces for drying over wire, ropes or
branches of trees is not recommended. Apart from problems of free air circulation under
trees, some pieces may be intensively exposed to direct sun, whereas others are screened
by the foliage. Furthermore, wind will transfer dust, twigs or leaves on to the meat and
insects and birds will cause further damage. A general disadvantage of this very simple
method of meat drying is that it is practically impossible to shelter the meat in case of
storm or rain.

FIG. 14.
Suspension of meat strips on hooks (A), loops (B), and by means of clips (C).

FIG. 15.
Preparing hooks from galvanized wire.
FIG. 16
Preparing loops from string or thread and fixing the meat strips.
It is therefore recommended that natural meat drying be done by using simple premises
and equipment, which can be made locally. The following descriptions give the different
types of meat dryers.

These meat dryers are constructions of wood, metal and/or concrete, stationary or mobile,
without or with a roof. For strips suspended by hooks or with a loop attached or fixed by
clips, removable horizontal bars, either made of wood or metal or horizontal wire strings
are needed.

Sun meat dryer made of wood or metal

This dryer consists of four wooden forks planted into the ground which are connected
with two longitudinal, wooden traverses of about 4 m. Wooden or metal sticks for
hanging the meat streeps are placed on the traverses at a distance of 15 cm from each
other (Fig. 17A). If there are not sticks available, strong metal wire or plastic rope can be
spanned between the two longitudinal traverses and two additional transversal traverses
should be fitted for reinforcement (Fig. 17B). Similar constructions, but with iron parts
and traverses instead of the wooden ones are suited for the more industrial type of meat
drying (Fig. 18A/B). These constructions can also easily support a roof and meat drying
can be done on two or more levels. However, care has to be taken that the traverses at the
lowest level are not less than 1 m from the ground.

Mobile meat dryer

This type of dryer, which can be easily assembled or dismantled, can be moved to places
where the animals are slaughtered. Although wooden constructions can be used for this
purpose, for easy assembly and for a firm base metal constructions using 40-mm tubular
iron bars are more convenient (Fig. 19).

This type of dryer consists of two rectangular frames (2 x 2 m) placed 4 m apart from
each other. They are connected with four longitudinal and eight transversal metal
traverses in two levels from the ground (approx. 1 m and 2 m), thus permitting meat
drying on the two levels (Figs 19 and 20).

FIG. 17
Simple wooden construction for meat drying using sticks (A) or wire/plastic rope (B) to
suspend the meat strips.
FIG. 18
Simple metal construction for meat drying using sticks (A) or wire/plastic rope (B) to
suspend the meat strips.
This dryer has the capacity for drying the meat of two beef carcasses at the same time. It
is recommended that the upper level of the dryer be used for the suspension of meat from
the hindquarters and the lower level for meat from the forequarters.

Meat dryer with protection against external influences

In regions with strong and frequent winds, meat placed on the dryer must be protected
from contamination by dirt, dust, sand, etc. In these cases it is recommended that the side
walls of a roofed dryer (e.g. roof of corrugated aluminium, Fig. 21) be covered with
plastic foil up to a height of 0.80 m to 1.20 m from the floor. It is important to ensure that
the upper parts of the dryer remain open for air circulation. Protection against insects is
provided by covering the sides of the dryer with insect screen (Fig. 22).

FIG. 19
Movable metal construction for meat drying.

FIG. 20
Suspending meat strips on the lower level of the dryer on wooden sticks by means of
metal hooks.
ARRANGEMENT OF THE MEAT STRIPS IN THE DRYER

In the dryer the meat strips are hung on horizontal plastic ropes, wires or sticks by means
of hooks, loops or clips. As shown above, ropes and wires have often to be supported
because of the heavy load of suspended meat, and they are not easily removable, which
may cause difficulty in handling the meat to be dried.

Compared to flexible wires or ropes, firm wooden or metal sticks (Figs 15 and 16) have
proved to be the better solution for the following reasons:

 the sticks can be moved out of the dryer in order to suspend the meat pieces;
 the suspended meat pieces maintain the correct distance from each other on the
firm stick and there is no need for supports for the sticks;
 sticks with the suspended meat can easily be moved, for example to a smoke
house or for shelter in case of a storm or heavy rain; and
 weight losses can easily be monitored during drying by weighing the stick plus
the meat without being forced to remove the meat strips.

The round wooden sticks can be made locally; they are usually 2 m long and 2 cm in
diameter. This size permits the suspension of 25 to 30 pieces of meat. Metal sticks are in
two different shapes, one tubular, made of galvanized water-pipes, and the other T-
shaped. They are more expensive than wooden sticks but they last much longer.
The following rules for the arrangement of the meat pieces apply to both wooden or
metal sticks:

 the number of meat pieces suspended must always remain the same for all sticks
in the dryer (for instance 30 per stick), for reasons of optimal air circulation and
easy control of theft, etc.;
 the distance between the individual suspended pieces must remain the same and
be sufficient for free air circulation; and
 the longest and thickest pieces of meat have to be placed toward the ends of the
stick whereas the thinnest and shortest pieces are kept in the middle, in order to
expose the larger pieces to the stronger air circulation on the external part of the
dryer (Fig. 23).

FIG. 21
Roofed meat dryer (corrugated aluminium).

FIG. 22.
Protecting the sides of a meat dryer with an insect screen.
FIG. 23.
Arranging meat strips in the dryer along sticks or wires for suspension.
QUALITY OF THE FINISHED PRODUCT

Drying of meat of the shape described in this chapter takes four to five days. After this
period the dried meat is ready for consumption and can be packaged, stored or
transported (Fig. 24). At this stage the product should meet the following quality criteria.

The appearance of the dried meat should be as uniform as possible (Fig. 25). The
absence of large wrinkles and notches indicates the desired steady and uniform
dehydration of meat.

The colour of the surface, as well as of the cross-cut, should be uniform and dark red. A
darker peripheral layer and bright red colour in the centre indicates incorrect, too fast
drying, with the formation of hard rind which hinders evaporation from the deeper layers
of the product. In this case the central parts have a brighter colour and softer consistency
and are, because of the higher water content, more susceptible to microbiological
spoilage when packaged or otherwise stored. A softer consistency can also be recognized
by pressing the meat with the fingers. These pieces should be kept for one more day in
the dryer for finishing. The consistency of properly dried meat must be hard, similar to
frozen meat.

Taste and flavour are very important criteria for the acceptance of dried meat by the
consumer. Dried meat should possess a mild salty taste which is characteristic for
naturally dried meat with no added spices. Off-odours must not occur. However, a
slightly rancid flavour which occurs because of chemical changes during drying and
storage is commonly found in dried meat. Dried meat with a high fat content should not
be stored for a long period but used as soon as possible in order to avoid intensive
rancidity.

Dried meat must be continuously examined for spoilage-related off-odour, which is the
result of incorrect preparation and/or drying of the meat. Meat with signs of deterioration
must be rigorously sorted out.

PACKAGING AND STORAGE

After taking the dried meat strips out of the dryer, a selection of the pieces based on
length can be undertaken.

Packaging serves to protect the product from contamination to which the meat might be
exposed on its way from the producer to the consumer.

Numerous materials are used for packaging dry meat, such as paper, plastic foils (Fig.
26), aluminium foils, cellophane and textiles (Fig. 27). The longest shelf-life is obtained
using vacuum-packaging. Transparent plastic material and cellophane are more appealing
to the consumer. For details about packaging see Chapter 4.
FIG. 24.
Dried meat strips.

FIG. 25.
Properly dried meat with a smooth surface and uniform cross-section.
Packaging is employed for both the retail and wholesale trade. The weight per package of
dry meat for retail sale usually does not exceed 1 kg, whereas those for the wholesale
trade weigh 5, 10, 25, or 50 kg.

If plastic bags are used for packaging, the pieces of dry meat should be cut to a certain
length so that they can be best arranged in the bags. Cardboard boxes are very useful for
additional packaging.

During storage special care has to be taken to prevent dried meat, which is not packaged
in water-proof containers, from becoming wet, resulting in rapid growth of bacteria and
moulds. For this reason the premises for storing dry meat have to be rain-proof. It is
further advisable to cover the piles of packaged dry meat with plastic sheets, as additional
protection against moisture and dust. Dry meat protected in this way can be stored for
more than six months.

FIG. 26.
Dried meat strips packed in plastic bags with the opening heat sealed (above) or tied
(below).
FIG. 27.
Dried meat in jute sacks for wholesale trade.

During storage individual packages must be opened at least once a month and the
organoleptic quality of the goods examined. These controls enable the persons
responsible to evaluate storage conditions and to assess the shelf-life of the dry meat.

For controlling temperature and air humidity, it is useful to have a thermometer and
hygrometer installed on the premises (see also Chapter 5). A maximum-minimum
thermometer is recommended to obtain the highest and lowest temperatures recorded
between two readings. The temperature and relative air humidity should be carefully
registered bearing in mind that dry meat is extremely sensitive to changes in
environmental conditions, especially of the ambient temperature and relative humidity.

PREPARATION OF DRIED MEAT FOR CONSUMPTION

Dried meat manufactured as described above has to be rehydrated to resemble fresh meat
again. Rehydrated dried meat has almost the same nutritive value as fresh meat.

Rehydration is in most cases combined with cooking. The procedure usually starts by
putting the dried meat, which may be cut in smaller pieces, into a pot (Figs 28 and 29).
The meat in the pot is then covered with water and boiled. The rehydrated and cooked
meat and the broth are used, together with other additives which may vary according to
local consumption habits, for the preparation of tasty dishes.

Other types of dried meat, which are manufactured by a combination of drying with
special treatments, are consumed raw, without rehydration and cooking. Some examples
of this group of products are given below.

MEAT DRYING IN COMBINATION WITH ADDITIONAL TREATMENT

Meat drying after presalting, as described above, is the simplest and most efficient
method of meat dehydration. Additional treatments used for some special dried meat
products are curing, smoking and the utilization of spices and food additives.

Specific antimicrobial agents in smoke or spices or the antimicrobial properties of the

curing substance, nitrite, may allow a less intensive dehydration of the meat. The
resulting “semi-dry” products are in most cases consumed without rehydration, whereas
rehydration is indispensable for common dried meat. In many countries, including
developed countries, “semi-dry” products such as unsmoked and smoked raw hams (e.g.
Parma ham, jamon serrano or smoked hams of the central European type), unsmoked or
smoked dry sausages (e.g. salami, dry chorizo) or dried cured beef (Bündnerfleisch of
Switzerland) are not only popular because of the products’ durability but particularly
because they are delicious, high-quality meat specialities.

In developing countries, where the preservation aspect is even more important because of
the lack of a cold chain, treatment carried out in addition to the drying of meat will be
somewhat different and in some cases (e.g. intensive smoking over fire) the product
quality is lowered rather than improved. The reasons for this additional treatment are in
many cases adverse climatic or environmental conditions which do not allow the drying
of meat without additional treatment. There are also of course other reasons for additional
treatment, such as special flavours or special mixtures with non-meat ingredients, which
may be preferred locally.

Cured dried meat

Curing is the impact of nitrite on meat, in particular on the muscle pigment, myoglobin,
which results in the formation of the pigment myochromogen and gives a stable red
colour to muscle tissue. In addition, nitrite inhibits to some extent microbiological growth
in the meat, but does so efficiently only in combination with low temperatures and/or low
water activity (see Chapter 4). These effects are of particular importance for the shelf-life
of raw hams and dry sausages and may also be of importance for non-intensively dried
biltong, the South African dried meat, which may also be manufactured with nitrite or
nitrate.

Apart from occasional use in biltong, it can be concluded that curing is not important in
the manufacture of traditional dried meat products. The reasons are that a bright red
colour is not desired in dried meat (because it will be rehydrated and used for cooking
meals) and drying is generally so intensive that the inhibiting effect on microbiological
growth is unnecessary. Curing substances must be handled very carefully as they are
toxic even in low concentrations. Very small dosages are sufficient for the curing effect,
about 200 ppm, that is, 2 g or less in 10 kg meat.

FIG. 28.
Whole strips and flat pieces of dried meat and dried meat comminuted to fragments of
different sizes for preparing meals.
FIG. 29.
Preparing a meal of dried meat. As a first step the dried meat is put into boiling water.
Smoked dried meat

Smoking of meat is a technique in which meat is exposed directly to wood smoke which
may be generated by a variety of methods. In smoke produced from wood there are
various substances which contribute to the flavour and the appearance of the smoked
meat product and which have a certain preserving effect on the product.

However, the preserving effect of common smoking is not very significant when storing
the product without a cold chain. On the other hand, intensive or prolonged smoking may
considerably increase the shelf-life of the product, but it also has an unfavourable effect
on flavour. Whereas a light smoke aroma generally enhances the organoleptic properties
of the product, intensive smoking has a negative influence on the quality, especially in
the case of prolonged storage in which concentrated smoke compounds develop
increasingly unpleasant tarry flavours.

In view of the above, smoking in order to preserve meat can only be considered as an
emergency measure when no other preservation methods can be carried out. This may be
the case during wet weather or generally under a humid climate, or when the preservation
has to be completed as fast as possible because of the need of immediate transport, for
instance after game-hunting.

Intensive meat smoking is always a combination of two effects, drying the meat by
reducing its moisture content through hot air and the condensation of smoke particles on
the meat surface together with their penetration into the inner layers of the product. Both
have preservative effects and prolong the shelf-life of the product.
To smoke the meat, large strips and/or pieces, with and without bones, are dried by
smoking in special drying/smoking places. The smoke is produced in these cases by
glowing wood. Often, meat is prepared quickly by drying and smoking over a fire. In this
case, the meat is not only smoked, but “half-cooked” or roasted. Normally, meat from
this treatment is not well prepared and has to be consumed soon after drying, otherwise it
will spoil quickly.

The quality of traditionally smoke-dried meat is generally poor. This is not only owing to
poor meat quality or inadequate smoking devices, but mainly because smoke-drying is a
rather rough treatment for the meat. The process is fast and has a certain preserving
effect, but at the cost of quality.

Quality losses are even more obvious when failures in preparing the raw material occur.
When, for example, the thickness of the meat parts to be smoked ranges from about 3 cm
to 15 cm, uniform drying will not be achieved. The smaller pieces will be overdried and
the thicker ones may still remain with a high moisture content in the product centre. The
results of faulty drying and smoking are a too strong smoke flavour, lack of rehydration
capacity of the smaller parts and fast spoilage of the thicker parts. For effective smoke-
drying, the meat thickness should not exceed 7 cm to achieve products which are stable
for a certain period without refrigeration.

Apart from primitive smoking places with just a fire below the meat, the construction of
special smoking kilns has been suggested for smoke-drying of meat.

The effect of light smoking could be of interest for the production of dried meat. Light
smoking is not suitable for meat preservation without a cold chain, but it adds a smoke
flavour to the product and inhibits the growth of moulds and yeasts on the product's
surface owing to the fungistatic smoke compounds. Thus light smoking may be used for
the prevention of growth of moulds during the storage period of dried meat, especially
under humid climatic conditions.

Dried meat with spices and additives

Various methods, typical for different regions, exist to produce this type of product.
General guidelines for manufacture cannot be given because of the great variety of
preparations, but the idea behind all of them is to combine the necessary preservation of
meat with a typical flavour. In some cases the additives act as an absorbent with the aim
of faster drying, and some spices may also act against bacterial growth.

TYPICAL DRIED-MEAT PRODUCTS WITH OR WITHOUT ADDITIONAL

TREATMENT

Some examples of dried meat or dried and further processed meat manufactured in
Africa, America and the Near East are described. No mention is made of the various
dehydrated meat products well known in the Far East. These products are somewhat
different owing to their sugar component. They will be the subject of future FAO studies.
Odka

(Somalia and other East African countries)

Odka is basically a sun-dried meat product made of lean beef and is of major importance
to nomads in Somalia. In the face of perennial incidence of drought in the Horn of Africa,
odka has become important since it is often prepared from drought-stricken livestock.

The production of odka is similar to the simple drying technique described earlier.
However, the meat strips cut for drying are bigger and dry salting is usually applied
instead of brine salting. After only four to six hours' sun-drying the large pieces of meat
are cut into smaller strips and cooked in oil. After this heat treatment drying is continued
and finally sauces and spices are added. For storage odka is again covered with oil and,
when kept in a tightly closed container, it has a shelf-life of more than 12 months.

Qwanta

(Ethiopia and other East African countries)

Qwanta is manufactured from lean muscles of beef which are further sliced into long
strips ranging from 20 to 40 cm and are hung over wire in the kitchen to dry for 24 to 36
hours. Prior to drying, the strips are coated with a sauce containing a mixture of salt (25
percent), hot pepper/chilli (50 percent) and aromatic seasoning substances (25 percent).
After air drying the meat pieces may be further exposed to a light wood smoke and are
then fried in butter fat and dried again to some extent. At this stage the product is ready
for consumption or storage.

Kilishi

(Nigeria and other arid or semi-arid zones of West Africa)

Kilishi is a product obtained from sliced lean muscles of beef, goat meat or lamb and is
made on a large scale under the hot and dry weather conditions prevailing from February
to May. It is produced by sun-drying thin slices of meat. However, recent experience
indicates that kilishi can also be produced industrially using tray-drying in a warm air
oven. Connective tissue and adhering fatty material are trimmed off the meat which is cut
with a curved knife into thin slices of about 0.5 cm thickness, 15 cm length and as much
as 6 cm width.

Traditionally, the slices of meat are spread on papyrus mats on elevated platforms or
tables in the sun for drying. However, these papyrus mats may lead to hygienic problems,
especially after repeated use. Therefore, easily washable corrosion-free wire nets or
plastic nets are recommended for horizontal drying. The vertical drying method is also
recommended in this case.

Sun-drying of kilishi could also be improved by the use of solar dryers as shown in Figs
19 and 20. These devices will increase the rate of drying of the product and keep insects
and dust from the product.
In the first stage of drying, which takes two to six hours, the moisture of the meat slices
has to be reduced to about 40 to 50 percent. The slices are then put into an infusion
containing defatted wet groundnut cake paste or soybean flour as the main component
(about 50 percent), and is further composed of water (30 percent), garlic (10 percent),
bouillon cubes (5 percent), salt (2 percent) and spices such as pepper, ginger and onion.
The “dried” slices of meat should absorb the infusion up to almost three times their
weight.

After infusion, the wet product is again exposed to the sun to dry. Drying at this stage is
much faster than at the first stage. When the moisture content of the slices has been
reduced to 20 to 30 percent, a process which takes two to three hours depending on
weather conditions and the dimensions of the product, the slices are finally roasted over a
glowing fire for about five minutes. The roasting process helps to enhance desirable
flavour development and to inactivate contaminating micro-organisms. Roasted kilishi is
therefore superior in flavour to the unroasted version.

After roasting, the final moisture content ranges between 10 to 12 percent. It will
decrease during storage at room temperature to as low a level as 7 percent. When
packaged in hermetically sealed, low density plastic bags the product remains remarkably
stable at room temperature for a period of about one year (see Chapter 4).

Biltong

(Southern African countries)

Biltong is a well-known salted, dried meat prepared from beef or antilope meat. Most
muscles in the carcass may be used but the largest are the most suitable. The finest
biltong with the best flavour is made from the sirloin strip and the most tender is derived
from the fillet.

The meat is cut into long strips (1 to 2 cm thick) and placed in brine, or dry-salted, which
is actually the most popular method. Common salt, preferably coarse salt (1 to 2 kg for 50
kg of meat), or salt and pepper are the principal ingredients used, although other
ingredients such as sugar, coriander, aniseed, garlic or other spices are included in some
mixtures to improve flavour. In most cases nitrate or nitrite is added to achieve a red
colour and the typical flavour of cured meat. The addition of 0.1 percent potassium
sorbate to the raw meat is permitted in South Africa as a preservative. The salt/spice
mixture is rubbed into the meat by hand and the salted strips are then transferred to a
suitable container. It is recommended that a little vinegar be sprinkled on each firmly
packed layer in the container.

Biltong is left in the curing brine for several hours, but not longer than 12 hours
(otherwise it will be too salty), and then dipped into a mixture of hot water and vinegar
(approx. 10:1). The biltong is now ready for sun-drying for one day. Then the strips are
moved into the shade for the rest of the drying period. The product is usually not smoked,
but if it is smoked only light cold smoking is recommended, which takes one to two
weeks under sufficient air circulation. The biltong is ready when the inside is soft, moist
and red in colour, with a hard brown outer layer.

Biltong is sold in sticks or slices. The usual shelf-life is several months without
refrigeration and packaging, but in airtight packages the product stores well for more than
one year. Biltong is not heated during processing or before consumption. It is eaten raw
and considered a delicacy.

Pastirma

(Turkey, Egypt, Armenia)

Pastirma is salted and dried beef from not too young animals. In some areas camel meat
is also used. The meat is taken from the hindquarters and is cut into 50 to 60 cm long
strips with a diameter of not more than 5 cm. The strips are rubbed and covered with salt
and nitrate. The dosage of the nitrate in relation to the meat is 0.02 percent, that means 2
g of nitrate for 10 kg of meat. Several incisions are made in the meat to facilitate salt
penetration.

The salted meat strips are arranged in piles about 1 m high and kept for one day at room
temperature. They are turned over, salted again, and stored in piles for another day.
Thereafter the meat strips are washed and air-dried for two to three days in summer and
for 15 to 20 days in winter. After drying the strips are piled up again to a height of 30 cm
and pressed with heavy weights (approx. 1 tonne) for 12 hours. After another drying
period of two to three days the meat pieces are again pressed for 12 hours. Finally the
meat is again air-dried for 5 to 10 days.

After the salting and drying process, the entire surface of the meat is covered with a layer
(3 to 5 mm thick) of a paste called cemen, which consists of 35 percent freshly ground
garlic, 20 percent helba (i.e. ground trefoil seed), 6 percent hot red paprika, 2 percent
mustard, and 37 percent water. Helba is used as a binder of the paste; the other
ingredients are spices, but garlic is the most important as it is antimycotic. The meat
strips covered with cemen are stored in piles for one day, and thereafter are dried for 5 to
12 days in a room with good air ventilation, after which the pastirma is ready for sale.
Thus, the production of pastirma requires several weeks. However, not much energy is
required since most of the salting and drying is done at room temperature. The final
product has an average water activity (aw) of 0.88 (see Chapter 5). The aw should not fall
below 0.85 or the meat will be too dry. The salt content should range between 4.5 and 6.0
percent. The product is mould-free for months at ambient temperature even in summer.
Pastirma thus has a better microbiological stability than biltong.

Charque

(Brazil and other South American countries)

Charque consists of flat pieces of beef preserved by salting and drying. The fresh, raw
meat from the fore- and hindquarters is cut into large pieces of about 5 kg, which should
not be more than 5 cm thick. The pieces are submerged in a saturated salt solution for
about one hour in barrels or cement vats. On removal from the brine, the meat is laid on
slats or racks above the brine tank to drain.

For dry-salting, the flat meat pieces are piled on a sloping, grooved, concrete floor under
a roof. To form a pile, salt is spread evenly over the floor about 1 cm high. Then a layer
of meat is put on the salt. The meat is covered with another (1 cm) layer of salt followed
by adding another layer of meat, and so on until the alternate layers of salt and meat reach
a height of about 1 m. The pile is then covered with a few wooden planks and pressed
with heavy stones.

After eight hours the pile is restacked so that the top meat goes to the bottom of the pile.
The restacking process with fresh layers of salt is repeated every day for five days.

The salted meat is then ready for drying. Before initiating drying, the meat pieces are
subjected to rapid washing to remove excess salt adhering to the surface. The meat pieces
may also be passed through a pair of wooden rollers or a special press to squeeze out
some surplus moisture and flatten the meat slabs. The meat is then spread out on bamboo
slats or loosely woven fibre mats in a shed or, in industrial production, exposed to the sun
on wooden rails which are oriented north-south, thus permitting an even solar coverage.

Initial drying, directly in the sun, is limited to a maximum period of four to six hours.
This period of exposure may be subsequently lengthened to a maximum eight hours.
Temperatures in excess of 40°C on the meat surface should be avoided. To ensure even
drying over the extended muscle pieces, the meat is placed on the rails during the
morning and removed again in the afternoon. The meat pieces are exposed to the sun
each day over a period of four to five days. After each period of exposure the pieces are
collected, stacked in piles on concrete slabs and covered with an impermeable cloth to
protect them against rain and wind and to hold the heat absorbed.

When sufficiently dry, the meat pieces are either sold without prior packaging or wrapped
in jute sacks. Plastic sacks are not suitable, because the product still contains a certain
proportion of its original moisture content, and this moisture must be allowed to drain
freely from the product. Charque keeps for months under ambient room conditions and is
resistant to infestation by insects and growth of moulds.
Pizza rapida cu bacon de vinete si tofu afumat

Blatul este
facut dupa o reteta de-a Laurei A, doar ca eu l-am facut exclusiv din faina
integrala. Aceasta pizza se face f repede si nu se coace in cuptor, ci pe flacara
aragazului! Cu toate acestea este extrem de gustoasa iar toppingul de mai sus
este de-a dreptul delicios!
Ingrediente BLAT PIZZA:
- 450 g faina integrala BIO
- 7 g drojdie uscata BIO
- 225 ml apa calduta
- 2 lg ulei de masline
- 1 l-ta sare
- 1 l-ta zahar (eu nu am mai pus)

1. Faina se amesteca cu drojdia uscata si zaharul. 2. Apoi se face o gropita si se

toarna apa amestecata cu uleiul. Se framanta si cand aluatul incepe sa se lege
se adauga sarea. 3. Se framanta bine timp de 10 minute, pana rezulta o iluta
compacta si elastica. 4. Se lasa la dospit la loc cald timp de 2 ore.

Ingrediente SOS DE ROSII:

- 1 cutie rosii in conserva, BIO
- 2 lg ulei de masline
- 1 l-ta sare
 - 1/2 l-ta zahar
- oregano, busuioc, rozmarin uscat

Toate ingredientele se pun in blender si se mixeaza pana rezulta un sos

omogen.

Ingrediente BACON DE VINETE:

- 1 vanata
- ulei de masline
- otet balsamic
- sare
- pudra de chilli
- piper
- boia dulce
- 2 catei de usturoi zdrobiti

1. Vanata se spala si se decojeste. Se taie apoi felii subtiri pe verticala. 2. Se

amesteca restul ingredientelor intr-un vas (totul este dupa ochi) si se pun feliile
de vinete. Se amesteca usor cu mana pentru ca sosul sa patrunda vinetele. 3.
Se lasa 3 ore la marinat apoi se scurg bine feliile de vanata si se pun la
deshidratat pana devin crocante (cam 5-6 ore). Se pastreaza in cutii cu capac, la
frigider.

Pizza rapida – cum se face

1. Se incinge o tigaie teflonata, cu capac. 2. Aluatul se imparte in 6 bucati egale,
care se aplatizeaza CU MANA (nu cu facaletul) pana capata o forma rotunda. 3.
Cand capacul de pe tigaie e fierbinte se poate pune prima foaie de aluat (focul
trebuie sa fie mic, pt a nu le arde). Aluatul va incepe sa faca bule si sa se umfle.
Dupa 4 minute intoarceti pizza si puneti deasupra sos de rosii, tofu afumat razuit
si bacon de vinete. Asezati din nou capacul peste tigaie si mai lasati 4 minute.
Serviti pizza calda sau rece, dupa preferinta. Este extrem de gustoasa!
 * Baconul
de vinete poate fi folosit si in sandwichuri, salate, paste, etc. Are un gust minunat
si este foarte sanatos (fiind RAW).

Beef Jerky

intro

step 1

step 2

step 3

step 4
 step 5

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step 1Ingredients

 1 1/2 pounds (680 g) flank steak (or any meat! try turkey or bison!)*
 1/2 cup (120 mL) Worcestershire sauce
 1/2 cup (120 mL) soy sauce
 1 tablespoon (15 mL) honey
 2 teaspoons (10 g) pepper
 2 teaspoons (10 g) preferred seasoning - I used a mesquite blend, but another simple option is
garlic or onion powder
 1 -2 teaspoons (10 - 20 mL) liquid smoke
 1 teaspoon (5 g) red pepper flakes (opt)

I didn't add any extra salt because of the soy sauce. If you like it saltier, then go for it!

*user jaythedogg recommends cooking any poultry or pork before dehydrating!

step 2Slice

First, freeze your meat for about 1/2 an hour. This just makes it easier to cut and handle.
More than that, and it might get too hard to slice!

Slice your meat into very thin strips. Flank steak is great for this because it's got a very
obvious grain to it. The only thing I didn't like about it was how thin the cut was, making
my strips come out very narrow.
step 3Season

Combine all of your marinade ingredients in a plastic bag, tupperware, or shallow dish.

Add strips of meat and refrigerate for anywhere between 2 hours to overnight.

step 4Dry
 There are several different methods to drying your beef jerky. I used the oven, because it was easiest for
me, and I don't have a dehydrator! If you do, well, follow the instructions, yeah?

Here are directions for oven-drying, plus some other great methods I've learned about on the glorious world
wide web.

Oven Method

 Preheat oven to 200oF (95oC)

 Lay strips across roasting rack -I scrubbed down one of the oven's racks and laid them directly on
that
 Place parchment paper or foil under rack to catch drippings
 Roast for 2-4 hours depending on preference - 2 hours was plenty for me, but I left some in for 4.
Still delicious, but drier and crunchier than I like

Microwave Method

You know how I love to get things done fast, so I couldn't resist including the microwave version!

 Place strips in a microwave roasting rack

 Set microwave on high for 4 minutes
 After 4, add time in 30 second increments until desired consistency

The Alton Brown Method

So many of you have invoked Alton's name when commenting on my recipes of the past, that I simply had to
see WWAD*. And you will NOT be disappointed!

It involves: 1 box fan, 4 paper air-conditioning filters, and 2 bungee cords.

(I know, right??)

 Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then
stacking the filters on top of one another
 Top these with 1 empty filter
 Next, lay the box fan on its side and lay the filters on top of it
 Strap the filters to the fan with 2 bungee cords
 Stand the fan upright, plug in and set to medium
 Allow the meat dry for 8 to 12 hours

Please please please somebody try it this way and share your photos!!!

*What Would Alton Do

i

Devour

Make sure you check in on your jerky periodically while it's drying. You'll learn so much
during this process, that you'll be dying to try it out again immediately, tweaking this and
that along the way.

Please include all of your own secret recipes and fun stories you have while trying this
out. It's such fun and rewarding project, that I encourage you all to try it! (Let me know
how it goes with tofu, yeah?)
P.S. This is one that I don't recommend sharing. Why? Because all of your friends will
continue to beg you for more. They may even show up at your house with a pound of
some exotic meat for you try your hand at. Be warned!

This jerky can be stored in an airtight container for 2-3 months. How it would ever last
that long without getting nommed, I have no idea.
Recipe: Homemade Beef (or Turkey or Fish) Jerky

Lobel's Prime Meats on Manhattan's

Upper East Side is known for their fine (expensive) cuts of meat, excellent service,
and family-owned small-shop vibe. So it was with great excitement that I opened the
new book by the Lobel's, Lobel's Meat Bible (Chronicle Books). Within its pages, the
recipes that jumped out at me first weren't the Filet Mignons and Rib Eyes, although
fans of the fancy stuff will not be let down by this impressive volume. Rather, it was
the beef jerky.
Maybe it's because I've been thinking about a camping staycation, or maybe it's the
fact that my daughter just went to school for the first time and I have after-school
snacks on the brain, but I had to admit I'd never made my own jerky. And after
saying that out loud, I had to remedy it.

I adapted the marinade in the Lobel recipe quite a bit, but the technique is the same.
This is a great DIY recipe perfect for your fall camping trips, back-to-school lunch
boxes, or cocktail hour snacks (goes great with a rich but not over-powering wine,
like Chenin Blanc).

I've
written the recipe out for beef, using flank steak which usually comes in big slabs of
two or more pounds. If your flank steak is a two or two and a half pounder, you can
adjust the seasonings, but don't fret too much over amounts. Similarly, if you aren't
big on, say, sesame, leave it out. Add fresh ginger, a squirt of lemon juice, a dash of
Tabasco. You know what flavors you like, don't be afraid to experiment here.

If you prefer turkey jerky, substitute turkey breast meat. For fish, a firm steak like
tuna or salmon works best.

Hom
emade Beef Jerky
makes 1-2 pounds
adapted from Lobel's Meat Bible

3 pounds flank steak (can also use brisket or London broil)

1/2 cup tamari or other soy sauce
1/4 cup sesame oil
1/4 cup brown sugar
2 tablespoons sesame seeds
2 teaspoons ground pepper
1 1/2 teaspoons powdered ginger

Place meat in freezer for an hour or so before you start. This will make it a lot easier
to slice. If using a flank steak that is packaged folded up, unfurl it before freezing.

Using a sharp chef's knife, cut the meat into strips roughly 1/8 to 1/4 inch thick. First
slice across the top of the meat, such as you see salmon being sliced at a deli. (see
second photo from top, above) Then cut that thin slab into strips. Most pieces will be
4 to 8 inches long. You can cut your strips either against the grain for the classic
chewy jerky look and feel, or with the grain which will produce a more sinewy texture
(see photo below).

Combine remaining ingredients in a doubled large zippered plastic bag or glass

baking dish. Add sliced meat and coat with marinade. Refrigerate for at least 3 hours,
or overnight, turning a few times to distribute the marinade.
Preheat the oven to 175°F. The temperature here is really important so confirm with
an oven thermometer that you are at 175°F. You may have to prop open the door an
inch or two with a wadded up dishtowel or hot pad. Arrange cooling racks over foil-
lined baking sheets. Remove pieces of meat from marinade, draining off liquid first,
and place side by side on the racks.

Place sheets of meat in oven and allow it to dry out. This can take as little as 2 and as
many as 6 hours, depending on the thickness and moistness of the meat, and how
chewy you want it to be. Jerky will firm up as it cools. Check the oven temperature
regularly to ensure it does not get too low (some finicky oven pilots can go out at
such a low temperature) and adjust as needed.

Stored in an airtight container and kept in a cool, dry place, well-dried beef will last
for a month or more. More tender beef will last a few weeks at most.

• Get the book: Lobel's Meat Bible by Stanley Lobel, Evan Lobel, Mark
Lobel, and David Lobel (Amazon, $25.74)

Homemade Beef Jerky

Published
by
Ali
on July 16, 2009
in Recipes
. 4 Comments
I have been meaning to make beef jerky for a while now. The meat counter at Falletti’s
was all it took. I bought a pound of LEAN top sirloin and had the butcher slice it extra
thin. When you get home, make sure to trim ALL of the fat off the meat. Lay the meat
between layers of paper towels and press the moisture out of the meat with a wooden
spoon, meat tenderizer, etc.

In a large bowl, toss the meat with the brown sugar, kosher salt, soy sauce, minced garlic,
crushed red pepper, and cracked black pepper.

Lightly oil a metal rack and put it in a foil covered baking sheet. Lay the meat in a single
layer covering the rack. Refrigerate the beef uncovered for 24 hours.
After the meat has been sitting in the fridge, preheat the oven to it’s lowest possible
temperature. If your oven does not set to 150 degrees F, keep the oven open ajar while
cooking. The meat should dry in the oven between 3 to 5 hours. Mine was ready to go in
just over 3, just make sure to check if it’s cooked all the way through.

The original recipe came from Jam it, Pickle it, Cure it, however I changed quite a bit.
The book’s recipe came out WAY too salty and I also changed the sugar and spice ratio.

 1 pound very lean top sirloin, sliced 1/8 inch thick

 1 tsp Kosher salt
 1/2 Tbsp Soy sauce
 3 Tbsp dark brown sugar
 2 cloves garlic, minced
 2 tsp crushed red pepper
 3 tsp cracked black pepper

Keep it refrigerated up to 6 weeks!

Do the Jerky
Published in Protein, Season's Eatings by Poppy Barach Printer-friendly
If your grandma looked at the list of ingredients in most jerky today, she surely wouldn’t
recognize it as edible. It’s a shame that one of the first human-made food products has
become so highly processed it wouldn’t pass Michael Pollan’s test for real food. I know
my solution for everything now seems to be to make my own but seriously, why not?
You can pick up a package of jerky anywhere but most of it’s loaded with preservatives
and chemicals galore and whether there’s any real meat involved is questionable. Make
your own and you’ll know exactly what you’re eating.

Jerky is one of my perfect foods — a slightly salty savory snack. It’s high in protein,
nutrient-dense and easy to carry anywhere. The Native Americans knew what they were
doing when they cut meat into long strips and either strung it up to dry in the sun or hung
it over poles to smoke by their campfire. It’s hard to imagine that there wasn’t any jerky
passed around at the first Thanksgiving since it was such an important food for survival
throughout the winter.
When making your own jerky, start with organic, grass-fed meat or wild game. For my
first batch I used stir-fry beef from Skagit River Ranch. It’s already cut into very thin
slices and they pride themselves on raising the highest quality of meat available. You’ll
want to use a cut that’s very lean because the fat won’t dry properly and may spoil. I cut
the larger pieces into small strips — across the grain or with. There isn’t much fat on this
beef but I cut off the tiny bits, just to be careful. My next batch was even more traditional
— venison steaks brought back from Lopez Island by Krista and Chris. I’ll admit to being
squeamish when I saw the photos of the butchering session but the rich taste is definitely
worth it. It’s very lean and easiest to cut thinly when it’s still a little frozen.
Beef or Venison Jerky

2 lbs high quality meat, sliced into thin strips and fat removed

4T tamari sauce

2T mirin

5T apple cider (the original recipe called for plum nectar)

1t finely ground sea salt

1 big knob minced ginger

2 cloves garlic, peeled and crushed

Plenty of freshly ground black pepper

Mix all ingredients together in a ceramic bowl. Add meat slices and marinate several
hours or overnight.

Place in single layer, not touching, and dehydrate at 150 degrees for 4-5 hours. If you’d
like to dry it at 125 degrees to preserve even more of the natural enzymes and Omega 3’s,
it will take about 8 hours.

I used the fabulous food dehydrator I just found at Goodwill but your oven will do at it’s
lowest temperature setting.
 I know you may not be able to think of anything but Thanksgiving right now but how
about a quick batch of turkey jerky?

Thanks to Evelyn Lim for introducing me to homemade beef jerky and for inspiring me
with her recipes and knowledge.

Spicy Turkey Jerky

Recipe #377975 | ½ day | 15 min prep | add private note
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RATE IT NOW Print Recipe

By: dicentra
Jun 20, 2009

This is adapted from a recipe I got from my food preservation yahoo group.

1 batch (change servings and units)

 1
 2
 3
 4
 5
Ingredients
 1 lb turkey meat, sliced thin
 2 tablespoons liquid smoke
 3 tablespoons soy sauce
 10 dashes Tabasco sauce (or to taste)
 1/3 cup worcestershire sauce
 1 1/2 teaspoons hickory liquid smoke
 1 tablespoon onion salt

Directions

1. 1

Mix all ingredients together in a marinade dish. Mix together and add

2. 2

strips of turkey or beef into marinade.

3. 3

Marinade for 8 to 24 hours.

4. 4

Take strips out of marinade and towel to remove excess liquid.

5. 5

Place on dehydrator trays. Set dehydrator to 165* or higher.

6. 6

Dehydrate until jerky is tough/crisp. You don't want it crunchy, but you don't want wet
spots either.

7. 7

Time varies based on make/model of dehydrator and other conditions.

Food Dehydrator Recipes

Frugal and Healthy Snacks Made Easy

If you're a meat eater, you probably love jerky. And if you're a raw vegan, you probably love fruit
chips. There are food dehydrator recipes for everyone, so your dehydrator is a pretty handy
machine. Although most people don't own one, the ones that do use them all the time. For me, it's
because I'm really lazy and using these recipes usually means very little work.
 Meat Lovers

Beef Jerky is probably the most popular

food dehydrator recipe. It's really simple, but the key is experimentation. If you do a search for
jerky recipes, you're going to find a ton of variations. Get the basics down and tinker until you're
happy. And you'll master the basics after one try.

Although I don't eat jerky anymore, I still prepare it for my family and it always goes fast. I make a
lot at once and give them away in ziplocs.

I don't measure carefully and just eyeball it because I'm all about lazy cooking:

 Worcestershire sauce (Lea and Perrins)

 Fresh black pepper
 White sugar
 Salt

Slice the meat, marinate overnight, drain, dehydrate 4-24 hours (depends on your dehydrator).
That's it.

Try it with other ingredients, like soy sauce, teriyaki sauce, whatever. Go to the market and look
at your favorite store-bought jerky. Check out the ingredients and add them to your own.

No More Spoiled Produce

Before I explored the raw food diet, I bought all my produce at Costco. I only ate a small group of
fruits or vegetables at a time, so it was convenient to buy a lot at once. It was usually a box of
oranges or a bag of spinach. But no matter how careful I was to try to eat everything, there was
always some food spoilage. I noticed I started to buy the healthy foods less often over time
because I didn't like having it go to waste.

Even when I had my first Ronco dehydrator, I never thought to try fruit chips. I missed out.

A couple of years ago, I started to explore vegetarianism and eventually went on a raw foods trial.
I was already having fresh smoothies, but now I was trying something called sprouting. Then I got
into dehydrating. That's when I got my Excalibur. I use it all the time now and I have plenty of food
dehydrator recipes to get through.

I've been eating a lot of strawberry chips lately. Everyone loves fresh strawberries or chocolate
covered strawberries, but not everyone's had strawberry chips.

Easy Homemade Dried Strawberries

1. Slice the fruit.
2. Dehydrate for five hours.
3. Tear one piece in half. They're ready when there's no more moisture inside.

Try them with oatmeal.

I like to sneak them into the movie theater.

Simple Homemade Fruit Leathers

1. Puree a bunch of overripe fruits in a blender. Add some water (or juice) if you need
to.
2. Pour the puree onto a fruit roll sheet (included with the dehydrator).
3. Run the unit for 4 to 8 hours, depending on the fruit. Basically, dry until it's dry.
4. Lay out on plastic wrap or wax paper and roll it neatly. Then, you can store them in a
large plastic bag or container.

Note: Taste the fruit before blending so you know if you need to add sugar, syrup, or another
sweetener.

Hands Free Cooking

For me, the biggest benefit of dehydrating is saving time. The prep work is minimal, and the
"cooking" is hands-free.
 Jerky Recipes and the Meat Dehydrator

One of the earliest methods of food preservation was drying. Early hunters didn't have jerky
recipes for a dehydrator, but they needed a way of preventing spoilage. They figured out that if
they got all the water out of it, it'd last a lot longer.

Nowadays, home cooks can have their own personal jerky

machine in the kitchen. The most popular recipes for food dehydrators are for jerky. Beef is the
most commonly used meat, but venison and turkey are used a lot too.

Storage is easy. They don't need refrigeration. Just throw them in Tupperware or a large Ziploc,
and put that in a dry, cool place.

Most people want to know how long to dehydrate their meat. That depends on your meat
dehydrator. It can take between 6 and 24 hours. I can tell you that on the Excalibur, it's on the low
end of that range. These machines, like Crock-Pots, use little electricity, so don't worry about
running it all day.

Easy jerky recipe

1. Choose a meat:
o Beef
o Venison
o Turkey
o Pork
o Chicken
o Salmon
o Rabbit
 2. Trim as much fat off as you can. The fatty oils will go rancid and make the jerky feel
and taste bad.
3. Slice thinly. It might be easier if you put the meat in the freezer first, to firm it up a
little.
4. Choose a marinade:
o Worcestershire Sauce
o Soy Sauce
o Teriyaki Sauce
o Barbeque Sauce
o Beer
o Wine
5. Add seasonings to taste: salt, pepper, garlic powder, sugar, etc. Experiment!
6. Marinate overnight for heavy meats, 2-4 hours for turkey, fish, etc.
7. Drain meat. Use paper towels to pat it dry.
8. Dehydrate. You want the meat to be dry, but not brittle.

The average yield is 30%, so use that as a guide when you start.

Variations on the traditional jerky

Shred it. If you don't like strips, consider shredding the meat instead of slicing it. You can eat
shredded jerky as is, or use it to top off soups or other dishes.

You can also try making it with ground meats. Don't marinate this though. Instead, mix in some
herbs and spices. And make sure the meat is the leanest available. Remember, fat ruins jerky.
There is something called a jerky gun for ground meat jerky.

Prevent spoilage, eat healthy, save money

It's simple making jerky with a meat dehydrator. Prepping the meat is easy,
drying it is even easier, and the result is a high-quality, nutritious snack. Plus,
you'll save a ton of money making it yourself.

Your personal beef jerky dehydrator

Beef jerky and other jerky treats are delicious snacks that are enjoyed by
millions. There are many different ways to make jerky, but using a beef jerky
dehydrator is superior to other methods. The air is constantly circulated within these units, and
the temperature is the perfect temperature for drying the meat. You do not have to worry about
accidentally cooking the beef jerky and ruining it when you use a dehydrator to handle the drying
process for you.

Here are some simple, delicious recipes to try with your beef jerky dehydrator.

Smoky Honey Glazed Beef Jerky

Ingredients:

 2 1/2 pounds of beef

 3 garlic cloves finely minced
 1 cup of soy sauce
 3/4 cup of honey
 1 teaspoon black pepper
 1/2 teaspoon salt
 1 teaspoon of liquid smoke
 5 tablespoons of freshly squeezed lemon juice

Directions:

1. Slice the meat that you are going to be using. If you first freeze the meat for 30-45
minutes it will help when you are trying to cut it into thin slices.
2. Now you can combine all of the remaining ingredients in a large plastic bag or pan,
add the meat, cover and marinate for at least 12 - 24 hours.
3. If you are using the oven you should make sure that it is on the lowest setting and
cover the rack with aluminum foil. Place the meat in single layers and leave the door of
the oven open so that there is ventilation and air movement present. This process can
take 3-9 hours depending on the thickness of the meat slices and how chewy or crisp
you like your beef jerky to be.
4. If you are using a dehydrator to prepare the beef jerky you will place single layers of
meat strips on the racks and switch the temperature to the lowest setting. Now just let
 the dehydrator turn the meat into jerky over the next 12-24 hours. You should make
occasional checks on the jerky during this process.

The advantages to using a beef jerky dehydrator over an oven are energy efficiency and more
gentle drying.

Simply Sweet Beef Jerky Recipe

Ingredients:

 1 pound of beef
 3/4 cup of apple cider
 1/2 teaspoon of white pepper and ½ teaspoon of red pepper
 1/2 teaspoon ground nutmeg
 3 tablespoons of corn syrup
 2 tablespoons of honey
 1/2 teaspoon of ground cinnamon
 1/2 teaspoon of table salt
 1/2 teaspoon of allspice

Directions:

1. Place the meat in the freezer and let it freeze for 30-45 minutes so that it is easier to
cut. Then remove it and cut it into strips that are about a quarter inch thick.
2. You can add the other ingredients to a plastic bag or bowl and then add the strips of
meat. Let the meat rest in the marinade mixture for a minimum of 6 hours. The flavors
will be more intense if you let the marinating take place for 12-24 hours.
3. Remove the strips of meat from the marinade and place them on the racks of the
dehydrator. Do not let any of the strips touch each other.
4. Now set the temperature on the lowest setting and let the beef jerky dehydrator do
the work. It will take 12-24 hours for the meat to be transformed into jerky.

Mighty Moroccan Flavored Jerky

 3 pounds beef cut into strips that are 1/4 inch thick
 2 tablespoon of Worcestershire sauce
 1 tablespoon of garlic juice
 3/4 cup of brown sugar
  2 teaspoons onion powder
 1/2 teaspoon salt
 1 teaspoon of red pepper
 1 teaspoon of black pepper
 1 teaspoon allspice
 1 teaspoon ground cloves
 1 teaspoon ground ginger

Directions:

1. Mix the Worcestershire sauce, salt and garlic juice together and rub some of this on
all sides of your meat strips.
2. Combine the other ingredients together in a plastic bag. Add several strips of meat
to the bag and shake to coat. Remove the coated meat strips and repeat until all of the
meat has a coating of the dry, spiced rub.
3. Arrange all of the pieces of meat in a single layer in a pan in the refrigerator cover
and let them rest for 4-6 hours before using.
4. Set the dehydrator temperature on the lowest setting and then put your meat on the
racks in a single layer. Do not let any of the meat strips touch each other.
5. Now you will let them dry in the dehydrator for 12-24 hours. You can check on them
every few hours if you wish and you can remover them when they have reached the
desired level of chewiness.

More than just a beef jerky dehydrator

With a food dehydrator, you can prepare tasty beef jerky any time you like and it is much cheaper
than buying these snacks at the store. The beef jerky that you make at home will always be fresh,
and you can create the flavors that you like best by using these and other recipes.

You don't have to limit yourself to using your dehydrator to make only beef jerky.
Turkey, fish, venison, buffalo, and many other meats can also become wonderful jerky
treats.

Dehydrator Recipes
Reach for a bowl of flavorful vegetable chips or roasted pumpkin seeds. When the snack urge hits,
bite into your custom blended granola bars, naturally sweet fruit slices and roll ups. All without
artificial chemicals and preservatives.
FRUITS
Dried fruit is superb! Try it plain, as fruit leather, or in ice cream, cobblers and pies. It’s hard to
imagine a better tasting, more nutritious snack than dried fruit. Dried fruit is naturally sweet, has no
preservatives, and is inexpensive. The dehydrators offered at Harvest Essentials make drying fruit
easy.
Pre-treatment
Most fruits just need halving, coring or pitting, and slicing. Some fruits, such as apples, pears,
peaches apricots and bananas tend to darken somewhat with drying, or storage beyond six to
seven months.

To prevent this, fruit pieces may be dipped in solutions of lemon juice, pineapple juice, orange
juice, sodium bisulfite, or ascorbic acid prior to dehydration. Dip the fruit in the solution for two
minutes. Drain on paper towels and place in drying trays.
VEGETABLES
Dried vegetables are every bit as versatile as fruits. With them, you can make delicious soups,
stews, souffles, casseroles, and much more. Wash vegetables in cold water before processing. A
certain amount of coring, slicing, peeling or shredding is required. Pretreatment procedures for
vegetables vary from none at all to steam or water blanching.
Heat Treatment
Most vegetables will need to be steamed or blanched before drying. This inactivates the enzyme
which caused ripening and would continue to bring about changes in flavor and odor. Although
untreated vegetables used within three to four months will have acceptable flavor, heat treated
vegetables reconstitute much more quickly, making it desirable to treat even those to be used on
next week’s camping trip.

Steaming is the better method of treating. Place a single layer of chopped or sliced vegetables in a
colander or steam basket. Shredded vegetables can be 1/2 inch deep in the colander or basket. Set
vegetables in a pot above a small amount of boiling water and cover. Water should not touch the
vegetables. Begin timing immediately. Refer to table for length of steaming. When ready to
remove, vegetables should be barely tender. Spread steamed vegetables on trays and dehydrate.

Blanching is faster than steaming, but many nutrients are lost in the blanching water. It is not
recommended for chopped or shredded vegetables, which would easily overcook during blanching.
To blanch sliced vegetables, drop the prepared vegetable into a large pot of boiling water. Do not
add more than 1 cup food per quart of boiling water. Begin timing immediately. For timing, follow
standard freezing directions. Timing is approximately one-third to one-half that of steaming, or until
vegetables are barely tender.

A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms can be dried and
reconstituted successfully without heat treatment. In general, if vegetables must be steamed or
blanched for freezing, they must be treated for drying.
MEATS
Meats, poultry, and fish dry beautifully in dehydrators. The resulting products are lightweight and
high in protein, making them an ideal food for outdoor enthusiasts. The dehydrator turns thin slices
of beef, poultry, fish, or game meats into hearty mid-afternoon snacks or food to use much like
salami on pizza or hash for main dishes. By taking advantage of fresh meat specials, these dried
products can be obtained for a fraction of the cost of commercially prepared dried meats.
Preparation
Cut meats across the grain into thin strips about 1-inch wide and 1/4-inch thick. Trim off all fat and
connective tissues. For easier cutting, partially freeze by placing meats on the bottom of the freezer
for about 30 minutes. Turn and freeze 15 minutes longer. To prepare fish, filet, then cut into 1-inch
strips.
 Filipino Chicken Adobo Jerky Recipe
July 25th, 2008

Ingredients:

 1 whole chicken
 1 Tb. pepper
 1/2 c. sesame oil
 1 c. vinegar
 1 c. soy sauce
 1 tsp. lemon juice
 1 garlic clove – minced
 3/4 bottle liquid smoke

Directions:

1. Cut meat into strips.

2. Mix ingredients for your marinade and let marinade as long as you’d like. If you
decide to marinate over an hour, cover your meat and put it in the fridge.
3. Lay out strips on your dehydrator racks, without touching, set to lowest temp. and
dry out anywhere from 12-24 hours depending on your preference. Enjoy!

Fruit Jerky Sticks

July 14th, 2008
**Do not rely on above picture. Due to this recipe, your fruit jerky/leather will be flat like
a sheet of paper but can be rolled like a fruit roll-up.

Ingredients:

 Fresh Fruit
 Lemon or Lime Juice
 Artificial Sweetner

Directions:

1. Buy fruit that is ripe or over-ripe for the best flavor or buy fresh fruit and let it set
out for a few days.
2. Remove all pits, seeds & stones. Grapes and berries do not need seed removal.
3. Slice fruit into chunks and puree in a food processor or blender.
4. If using yellow or light-colored fruit, add 1 Tb. of lime or lemon juice for each
quart of fruit.
5. If using orange or pineapple pulp, add artificial sweetener .
6. Line a cookie sheet with wax paper and pour the puree onto the sheet (about 1/4-
inch deep). Distribute evenly by tilting the sheet. Do not use a spatula or knife.
The cookie sheet should be completely covered.
7. Set oven at 140 degrees and place in the oven leaving the oven door cracked open
2 to 6 inches. The fruit jerky will be dried in about 4 hours.

Storage: After loosening the edge and peeling it back about an inch, roll the waxed paper
and the dried leather in one piece into a loose roll. The dried fruit roll can be stored for
years in the freezer, for months in the refrigerator, and many weeks at room temperature
(70 degrees Fahrenheit or less).

Kid’s Favorite Buffalo Jerky Recipe

July 14th, 2008

Ingredients:

 5 tsp. salt
  3 tsp. curry powder
 5 tsp. black pepper
 1/2 tsp. cinnamon
 3 tsp. ground ginger
 1/4 tsp. ground cloves
 1/2 tsp. cumin
 4 cloves pressed garlic
 1 cup cream sherry

Directions:

1. Mix all of the ingredients together that are listed in the recipes and then marinade
for 12-24 hrs.
2. All the ingredients can be adjusted to taste.
3. Cover tightly and marinate in refrigerator overnight or from 6 to 12 hours.
4. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and
arrange meat on it in a single layer. Or place meat directly on oven racks, line
bottom of oven with foil. Or on rack in shallow pan Dry for 6 or more hours at
175, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens
with pilot lights work especially well. Cool and bag it.

Turkey Jerky Recipe

July 11th, 2008

Ingredients:

 1 Tb. of liquid smoke

 4 Tb. of sugar
 1/2 c. of soy sauce
 2 tsp. of grated ginger
 1 minced clove of garlic
 2 lb. of turkey (or any meat type)

Directions:
 1. Mix together the marinade and coat each piece of thinly sliced turkey strips.
2. Let sit in marinade for 6-12 hours, or to your preference, covered in the fridge.
3. Lay out strips on racks of dehydrator and dry to preference flipping once and
checking occasionally. Enjoy!

Dehydrator Tips and Recipes

I make dehydrated chicken breast treats, not technically jerky.

I buy chicken breasts from Costco, and bake them at 425 F in the oven for about 20
minutes until they are cooked completely through. I cool them in the refrigerator.
Once they are cold, I slice them into 1/4" thick slices, and lay the slices in the
dehydrator. I use the dehydrator on the hottest setting, 160 F, and it usually takes
about 4-6 hours to dry the chicken, depending on how many trays I fill. I rotate the
trays partway through, a couple of times.

Once the chicken is dehydrated, I store it in freezer bags in the freezer and only
defrost a handful at a time. I store the defrosted pieces in the refrigerator in an
airtight container.

My dogs get a piece after grooming, nail clipping, ear cleaning, baths, etc. They love
them! They have never gotten the runs from my homemade chicken treats!

My recipe is the most simple of all. I buy boneless chicken breasts. I slice them into
very thin pieces (as thin as you can get them) and put them right into the
dehydrator. I cook them in the dehydrator at 160 degrees for 4-5 hours. I then keep
them for up to a week in a zip lock bag at room temperature. The boys go CRAZY for
them!

PEAR FRUIT ROLL August 13, 2007 8:08 PM

(A Fruit Leather) 3pears, coarsely chopped 2apples, coarsely chopped 3-

6dates, pitted 1/4tsp. cinnamon 1/8tsp. nutmeg 1/2tsp. Vanilla Powder or 1-
inch piece of vanilla bean, cut into tiny pieces 1)PurŽe pears and apples
(with seeds and skins - do not peel) in blender, adding a little water only if
necessary. Add the next four ingredients and blend well. 2)Pour onto dehydrator
trays, lined with Teflex . With the back of a large spoon spread out to 1/8 to 1/4"
thickness. Dehydrate for approx. 12 to 15 hours at 95¡ F, or until fruit peels away
from the Teflex sheet easily. This is the fruit leather. Makes 2 sheets approx. 12"
X 12". 3)With a sharp knife cut leather into 2" X 3" wide pieces. Then roll pieces

Banana Macadamia Nut Fudge Cookies

 1 cup raisins
 1 cup walnuts
  1 cup macadamia nuts (chopped into big pieces)
 1 cup bananas ( chopped Up)

In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and
bananas. Dehydrate for 8 to 10 hours.

Yummy

Diane

Brazil Nut Wafers

2 cups Brazil nuts, soaked overnight in filtered water

3 bananas (or 2 ripe plantains)
cinnamon
Rejuvelac (mild) or filtered water

1) Rinse and drain Brazil nuts. Put Brazil nuts in the blender with just enough
Rejuvelac or water to cover. Blend, adding more liquid if necessary, until you
have a smooth batter. Don't make too thin. Then blend in bananas, adding
cinnamon to taste.

2) Pour the batter, in the shape of round cookies, onto dehydrator trays lined with
Teflex sheets. Dehydrate at 95° F for 1 or 2 days.

Yield: 18 wafers. Don’t worry about storage – they'll be gone fast!

Here's a bar recipe that I found:

1/3 cup carob chips

1 c slivered almonds

4 c dried fruit

mix in: 3/4 c pineapple juice or more as needed

1/2 tsp almond extract

1/2 c honey wheat germ

1 c carob chips

It is supposed to dry on a plastic sheet at 140 for about 14 hours, then cut it and place on
an unlined tray to finish drying.
I assume that you could replace almonds for pecans, pineapple juice for orange, etc.
according to you preferences. I'll let you guys know how my efforts turn out as soon as I
get some supplies.

Does anyone else have recipes/stories/ideas?

Sunflower Buckwheat Walnut crackers

Ingredients:
1 cups walnuts, soaked 1 hour or more
2 cups sunflower seeds, soaked 4 hour or more
2 cups diced zucchini
1 cup sprouted buckwheat
1 cup ground golden flax seeds
1 tsp celtic sea salt
filtered water to moisten dough.

Method:
1.Grind walnuts in food processor to a fairly fine crumbly texture. Transfer to a large
glass bowl. Process zucchini and add to the walnut crumbles.
2. Process sprouted buckwheat to a paste consistency. Add ground golden flaxseeds,
hemphearts, sea salt to buckwheat paste.
3. Transfer to zucchini and walnut mixture and stir to combine well.
You might have to add some water to make a sticky dough.
4. Spread the dough with a spatula onto teflex lined dehydrator trays and smooth evenly
to 1/4 inch thickness or a little less for thinner crackers. You can also spread the batter
onto the waxed side of freezer paper and dry in a convection oven at 120 degrees. I often
start the drying process 20 degrees higher as the moisture content protects the life
enzymes for the first hour. The top will feel dry after about 6 hours. Flip the flatbread
onto a screen and peel away the paper or liners. Dehydrate another 2 or 3 hours. ( Drying
time depends on the thickness of the batter.)
Cut into squares, rectangles or triangles and dehydrate for a few more hours until crisp.
Store in a cool room in an airtight container.
You may wish to freeze the flatbread if you wish to keep them longer than two weeks.

Sprouting buckwheat:
Soak buckwheat 5 hours. Rinse frequently the first day. Let the little tails grow one more
day with the occasional rinse. You can experiment with different veggies in this
flatbread. I have used carrot pulp and soaked the flax seeds in stead of grinding them. I
sometimes eat sprouted buckwheat as a cereal.
Buckwheat is high in iron and is a great source of fiber.

Savory Nut Crackers September 10, 2007 11:16 PM

/2 cup soaked walnuts

1/2 cup soaked pine nuts
2 cups soaked or sprouted sunflower seeds
soak above nuts and seeds in filtered water

1/2 cup Jerusalem artichokes (sprinkle with lemon juice)

1/2 cup carrots
1/2 cup parsley
1 garlic clove
dash of Celtic sea salt or Nama Shoyu

1) Rinse the nuts and seeds and drain. Process all ingredients through a Champion or Green
Power juicer with the blank in place.

2) Mix well with a spoon or your hands. Form into round, flat patties and place onto mesh
dehydrator trays. Dehydrate at 95° F for 1 to 2 days.

Makes 18 crackers. When thoroughly dry, they will keep a long time at room temperature. I keep
mine in a bowl with a muslin cloth on top.

NOTE: If you can't find Jerusalem artichokes (also known as sunchokes), substitute with more
carrots.

Raw Onion Bread... Who Knew?

In this video, you'll learn to make raw onion bread using a food *dehydrator. This famous
recipe is found in the cookbook, Rawvolution by Matt Amsden.

This cracker-like bread goes great with a tomato salsa, or for dipping into hummus or
other tasty dips. Try a portabella mushroom, onion and tomato sandwich on this savory
raw onion bread. Use your imagination and create an endless variety of delicious
sandwich favorites.

INGREDIENTS:

 3 large, yellow onions, sliced fine (I use less onions, due to their strong flavor)
 3/4 cups flax seed, ground
 3/4 cups raw sunflower seeds, ground
 1/2 cup shoyu or soy sauce
 1/3 cup organic, cold-pressed olive oil

PREPARATION:

 Combine all ingredients.

 Mix well, either by hand or using an electric mixer.
 Spread batter out to approx ¼ inch thickness, into a large square shape.
 Place on dehydrator tray and close door.
 Set at 115 degrees F.
 After 24 hours, take bread out
 Flip bread over and return to dehydrator and bake at 100 degrees for 12 more
hours.
 Cut into squares and serve.
Hope you enjoy this recipe.

Note: The brand of *dehydrator seen in this video is Excalibur, which comes with both
trays and liners inside.

How to Make Candied Fruit

Contributor
By eHow Contributing Writer
Article Rating: (43 Ratings)

Good fruits for candying include pineapple, cherries, chopped apricots,

watermelon rind, and lemon, orange or grapefruit peel. Use your candied fruit
during the holidays in cookies and fruitcake, or dip in chocolate for your own
homemade candies.

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

Difficulty: Easy
Instructions

Things You'll Need:

 sugars
 honey
 heavy saucepans
 candy thermometer
 fresh fruit
 Fresh Fruit
 Honey
 Sugars
 Fresh Fruit
 Candy Thermometer
 Heavy Saucepans

1. Step 1

Prepare fruit. Cut pineapple, apricots and watermelon rind into small pieces;
chop cherries in half; remove white pith from lemon, orange or grapefruit peel
and cut into strips or small pieces.
2. Step 2

Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.

3. Step 3

Boil over medium heat and cook, stirring constantly, until mixture reaches 112
degreesC on candy thermometer.

4. Step 4

Drop small amount of fruit into liquid.

5. Step 5

Cook on low heat 20-30 minutes until the fruit or rind is transparent.

6. Step 6

Drain and repeat with rest of fruit.

7. Step 7

Cool fruit and store in airtight container.

Tips & Warnings

 You can blanch citrus peels (dip them in boiling water for a few minutes) to
make them less bitter.
 If desired, you can dehydrate candied fruit by spreading thin layers on
trays and drying for 12-18 hours at 48 degrees C until fruit is no longer
sticky and the center has no moisture.
 To sun dry, put trays in full sun for 1-2 days, stirring occasionally, until fruit
is no longer sticky. Take trays in at night.
 To oven dry, spread on trays and dry at 120 degrees F for 18-24 hours.
 Store dried candied fruit in an airtight container.

How to Dehydrate Rose Petals

Contributor
By Angie Marie
eHow Contributing Writer
Article Rating: (1 Ratings)
Before buying rose petals, consider making your own dehydrated rose petals.
Dried rose petals are great for craft projects, decorating your home and
weddings. Dehydrate rose petals by either hang drying or microwaving them with
silica gel. Hang drying roses is the traditional way to dry the petals but can take
several weeks to achieve beautiful petals. Using your microwave to dry the rose
petals proves to be the most time efficient method.

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 Add to Favorites
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

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

 Roses
 Shears
 Silica gel
 Microwave safe bowl
 Ruler
 Spoon
 Old container
 Brush
 Airtight container
 Rubber band
 String
 Scissors
 Hanging rack or wire

Microwave Method
1. Step 1

Use roses that are not fully in bloom. Find roses that are open ½ to ¾ of an
inch.

2. Step 2

Remove all but two inches of stem from each rose.

3. Step 3

Add ½ inch of silica gel to a microwave safe bowl.

4. Step 4

Place the roses bloom down into the silica gel, with the stems sticking up.

5. Step 5

Use a spoon to add silica gel around the roses. Surround the roses with the
silica gel. Completely immerse the roses with the silica gel.

6. Step 6

Microwave the roses for two minutes on the lowest setting.

7. Step 7

Allow the roses to sit for two to three hours in the silica gel. If the petals are
not completely dry, place the roses back in the microwave for 30 additional
seconds.

8. Step 8

Remove the roses from the gel and use a brush to remove the silica crystals.
Remove the rose petals from the roses and store them in an airtight
container. Freeze the roses if keeping longer than a week.

Hang Dry Method

9. Step 1

Remove the lower leaves from the roses. Be careful not to stick yourself with
the thorns.

10. Step 2

Bundle five to eight roses with a rubber band. Place the rubber band at least
two inches from the bottom of the stem.

11. Step 3

Tie string around the bundled rose stems. Ensure that the string is long
enough to hang the roses from a wire or drying rack. Tie the other end of the
string to the wire or drying rack. Dry the roses in a dry, dark and warm
environment. Let the roses dry for at least two weeks.

12. Step 4

Store the dehydrated rose petals in an airtight container.

 Ads by Google
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Tips & Warnings

 Experiment with your microwave's time when microwaving the roses
because the heat of a microwave often varies among brands.
 Always wear a mask, gloves and goggles when handling silica gel.

How to make candied fruit

Bright colours, funny shapes, soft texture and flavours from yesteryear...candied fruit
remains a favourite, especially on special occasions. But we rarely dare make it
ourselves for fear it's too complicated. Candied fruit is simple to make, so take our tips
and become a pro!
Ingredients
- 500g of fruit
- 250g fine white sugar and 30cal of water (for the syrup)
- 440g of sugar, to add to the syrup as needed

Preparation
To make the syrup, melt 250g of fine sugar in 300ml water in a deep pan and bring to
the boil slowly. Leave to simmer for 2 to 3 mins. The syrup should be quite thick.

Place your fruit in a sieve or big slotted spoon and dip into the syrup (off the heat).
Check that all the fruit is covered and leave to soak for 24 hours. The next day, drain
and set aside. Add 60g of sugar to your syrup. Bring to the boil slowly and boil for
1 minute. Pour this syrup onto the fruit and let it soak for 24 hours.

Repeat for 3 days running, adding 60g more sugar each day, boiling the syrup for 1
minute and soaking the fruit for 24 hours.

On the 6th day, drain your fruit, add 100g sugar to the syrup, bring to the boil, pour your
fruit into the syrup and leave to simmer for 3 minutes. Remove from the heat and set
aside for 48hours.

Repeat the previous step: add 100g sugar, let the fruit simmer in the syrup for 3
minutes, then set aside for 48 hours.

Finally, drain the fruit completely using a sieve and place on a cooling rack to dry out.

Keep your fruit in an airtight container, away from light and damp.

Advice
- If you want to candy citrus fruit peel (orange, lemon or lime), buy organic fruit to make
sure it is free of all pesticides. Scrape off the white part of the peel as this is very bitter.
- Choose good quality fruits which are fresh and ripe.
- You can store candied fruit in the syrup.

How To Make Candied Fruit For Cake Decorating

by Gregory Lightstone on December 3, 2009

This syrup is used for making candied fruits, adding flavor to cold drinks, and adding
moisture to sponge cake. There are different strengths of simple syrup for different uses.
Thin simple syrup, made with 1 part sugar to 2 parts water, is used to brush on cake
layers, mostly sponge cake, to provide extra moisture and sweetness. Medium simple
syrup is made with equal parts of sugar and water. This is excellent for adding sweetness
to mixed drinks, coffee, iced tea and to candy fruit. A syrup made of 2 parts sugar and 1
part water is used as a base for sorbet, and making rock candy.
Combine equal parts of sugar and water in a medium saucepan. Bring to a boil and let the
sugar dissolve. You do not need to stir the syrup, but if you do it will do no harm. You
can flavor the syrup. Take the syrup off the heat and cool slightly. Stir in 1 or 2 tsp. Of
vanilla for a basic vanilla syrup. This syrup can be kept in a lidded jar in the refrigerator
for up to a month.

Remove the bottom and top of an orange. Set the flat end of the orange on a cutting
board. With a sharp paring knife, slice the peel off in strips, starting at the top and slicing
downward, following the curve as much as possible. Don’t worry about cutting off the
white pith of the peel. Although it is usually bitter, blanching it will make it translucent
and the syrup will sweeten it.

You can candy the peel as it is, or cut into strips that are 1/4 inch wide, to use in cake
decorating and garnishes. You can also dip it in chocolate and use it for a snack. Larger
peels, like grapefruit should be cut into strips for even cooking.

Place the peel in a pot of cool water. Bring water to a rolling boil, remove from heat and
transfer the peel into a colander to drain. Repeat the process twice more. For grapefruit or
a more tart flavored fruit, you will need to blanch them seven or eight times. Cherry and
pineapple do not need blanching and can be placed directly into the syrup. Between
blanching taste the peel, if it is tender it has been blanched enough. Place the peel into the
pot of syrup and bring to a low simmer. Let simmer for 15 to 30 minutes or until the
orange rind becomes translucent and the peel tastes sweet and tender

Remove the pot from heat and let it cool. The orange rind can be stored in it’s own syrup
for weeks in the refrigerator. You may choose to drain them and roll them in sugar.
Sugared rinds tend to dry out quite fast and should be eaten within a couple of days. You
can dry the peel and dip it in tempered chocolate to make it last a bit longer.

Granola Bar Recipes

Make Your Own Granola Bars!
Harvest Granola
5 cups rolled oats
1 cup raisins
1 cup pecans or almonds, chopped
1/2 cup wheat germ
1/2 cup dried apple, chopped
1/2 cup dried dates, chopped
1/2 cup sesame seeds
3/4 cup brown sugar
3/4 cup margarine or butter, melted
1/2 cup honey
1/3 cup oil
1 tsp. cinnamon
1 tsp. vanilla
In a large bowl, combine al ingredients, mixing well. Spread onto solid dehydrator
 sheets and dry at 145&3186; for 3 to 5 hours or until crunchy. Store in an air-tight
container.

We recommend the American Harvest Dehydrator.

Granny Smith Granola
3 Granny Smith Apples
2 cups quick-cooking oatmeal
1/2 cup silvered almonds
2 tbsp. brown sugar
1 tbsp. honey in 1/4 cup water
1 tsp. salt
1/2 tsp. cinnamon
Quarter, peel and core apples; Coarsely grate. Place in a bowl with the other
ingredients and toss lightly until thoroughly mixed. Place mixture on solid dehydrator
sheet and dry for 2 to 3 hours, or until crunchy. For a more tender granola, add 1/4 cup
vegetable oil before drying. Store in an air-tight container.

We recommend the American Harvest Dehydrator.

Apricot-Raisin Granola
4 cups rolled oats
1/2 cup oil
1/2 cup brown sugar or honey
1/2 cup sunflower seeds
1/2 cup sliced almonds
1/2 cup dried apricots, chopped
1/2 cup raisins
In a large bowl, pour oats; add oil and brown sugar and toss lightly until blended. Add
sunflower seeds and almonds. Mix well. Spread on solid dehydrator sheets 1/2" thick.
Dry at 145º for 4 to 7 hours, or until crunchy.

We recommend the American Harvest Dehydrator.

How to Make Candied Fruit Peel

Share Candy, Fruit, Preserving — By Jessie on December 2, 2009 at 8:34 pm
I’m notorious for giving homemade goodies at the holidays—from bags of squishy
marshmallows and freshly ground hot chocolate to bottles of velvety Irish Cream.

I’m not usually one to brave the pre-Christmas crush at the malls (and I’m not organized
enough to get my shopping done months in advance)—plus, I spend most of my time in
the kitchen, anyway. So it kind of works out.

Candied fruit peel is one of those miraculous acts of culinary alchemy.

You take tough, bitter fruit rind that’s packed with oil you could use to polish your
furniture, and, thanks to the magic of sugar, transform it into heavenly, fragrant candy.

The result is one part fruit, one part sweet jelly—and totally delicious. They’re like those
fruit slices that my grandmother used to love. (You know the ones I mean.) Only a
thousand times better.
Candied fruit peel is easier than you might think to make at home.

Basically, you blanch thin strips of peel to remove most of their bitterness, then let them
take a leisurely soak in a bubbling sugar bath.

Let them drip dry, then roll them around in sugar until they’re wearing sparkle-y little
sweaters.

Leave them out on a rack overnight to cure, and package them up and start handing them
around.

That’s it! The process isn’t instant, but it certainly is easy.

To me, the hardest part of this whole process is getting the peel off in nice, presentable
pieces. I’ve included detailed instructions on how to do just that.

Should I remove the white pith from the peel?

I say no. Here’s why.

A little unscientific research on the interwebs reveals that there are differing opinions on
how much of the papery white pith to remove from the peel.
Some folks recommend scraping off every last bit of it, because it’s bitter. Some say
leave the pith on and blanch the peels.

I’m in the latter camp. A quick swim in boiling water soaks out a lot of that bitterness.
The simmering sugar bath takes care of the rest. I never cut the pith off, and it’s never
been a problem. Plus, it means there’s less prep—and more candy to love.

So, pith on or off: It’s entirely up to you.

This recipe will work with most citrus fruits

I happened to use oranges, but this technique will work with lemon, lime, grapefruit, and
blood orange (etc.).

Candied fruit peel + flavored simple syrup = two treats

in one
Once you cook the fruit peel, don’t toss the sugar syrup! It’s deeply flavorful and will
make a wonderful addition to desserts, cocktails, and tea.
Just pour the sugar syrup through a strainer to capture any errant bits of peel, then toss it
in the fridge and use within a month or so.

This recipe calls for equal parts sugar and water, just like regular simple syrup. The
addition of the fruit peel and the long cooking time can throw your proportions off,
though, which means that your syrup may wind up crystallizing a little—or a lot.

If that happens, just heat the syrup up to liquify it again and you’re good to go.

Candied Orange Peel

3 large oranges
4 cups water
4 cups sugar + 1 cup sugar for coating the peel

Yields about 3/4 – 1 lb. candy, depending on how big your oranges are

Candied Fruit Peel: Peel your fruit

Grab your oranges. Give them a rinse under cold water, then wipe them dry.
Whack about a quarter-of-an-inch off each end.
You want about this much of the inside showing:
With a sharp paring knife, cut through the peel and into the white pith. Slice through the
peel from the top of the orange to the bottom. Don’t cut all the way through the pith and
into the fruit.
Make the same cut a few inches over.
Cut a shallow semi-circle into the top of the orange at the edge of the peel to connect the
two cuts you just made.
Wiggle your finger under one edge of the peel. Work your finger down under the peel to
separate it from the fruit.
Keep going until you’ve removed the whole piece of peel.

Repeat this process until you’ve removed all the peel in nice, whole pieces.
Then do the same with the other oranges.
At this point, if you’re like me, you may start playing with the orange rinds, like they’re
Legos. Save the oranges, and do something yummy with them.
Slice each piece of peel into thin strips. Mine were about as wide as a No. 2 pencil, give
or take.
Candied Fruit Peel: Blanch the peels
Put a few inches of water in a medium-sized pot and set it on the stove over high heat to
boil. (Sidebar: Look for a post soon on how to make an easy homemade polish for your
embarrassingly tarnished copper pots.)

When it’s boiling, drop in all the sliced orange peel.

Give the pot a stir to soak them all.
Boil for about 20 minutes.
Drain the peel in a colander. Run under cold water until the peels are cool to the touch
(this will take a minute or two). I should note that many recipes have you blanch the peel
a few times. I’ve done it that way before, and I honestly don’t see any difference. Once is
just fine with me.
At this point, your peels will be floppy and kind of sad looking. That’s just fine. Leave
‘em in the colander while you whip up the sugar syrup.

Candied Fruit Peel: Simmer the peel in sugar syrup

Put the water and sugar in a medium-sized, heavy-bottomed pot over high heat. Whisk to
combine. Bring the syrup up to a boil, whisking occasionally until all the sugar melts.
When the sugar syrup is boiling, carefully add the blanched peel to the pot. (Be careful!
Boiling sugar is like napalm.)
Give the peel a stir. Lower the heat a little. You want to maintain a rolling (but not
furious and bubbling over) boil.
Boil the peel for about 45 minutes like this. (Keep a good eye on the pot after 30 minutes.
Your peel may take more or less time, depending on how thick it is.) Your kitchen will
start to smell amazing after a few minutes.
The peel is done when it’s translucent.
It should look jellied and clear, like candy:
Candied fruit peel: Drain the peel
Grab a baking sheet. Line it with a few paper towels. Set a rack on top of the towels.

A few at a time, fish the peel out of the syrup with a fork.
Set the peel on your prepared rack to drain. Repeat until all the peel is on the rack.
Let the peel drip dry for about 15 minutes.
Candied Fruit Peel: Roll in sugar & dry out overnight
Remove the sticky rack with the orange peel from the sheet pan and set it aside on the
counter. Put a clean rack in its place on the pan. (You don’t want to use the same, sticky
one for the finished candy.)

After about 15 minutes, put 1 cup of sugar in a medium-sized bowl. Drop a few pieces of
the peel into the sugar. (I do this a few pieces at a time to keep them from clumping
together.)
Roll the peel around to coat on all sides.
You want each piece to be completely coated, like this. Give the peel a tap against the
side of the bowl to knock off the extra sugar.
Set the sugar-coated peel on the clean rack.
Repeat with the rest of the peel until it’s all coated in sugar. Space them out so they’re
not touching. Leave them out just like this, uncovered, to dry out overnight.
Candied Fruit Peel: Save the syrup!
Don’t forget all that luscious syrup.
Run it through a strainer to remove any bits of peel that might be left in it.
Let it cool to room temperature, then pop it into the fridge and use it up within a month.
Enjoy!

Don’t forget to enter this week’s giveaway!

Candying Fruits
By: Allrecipes Staff
Delicious in cakes, cookies, for garnishes, or dipped in chocolate,
candied fruit is worth the effort.
Candying fruit is the relatively simple process of infusing fruits or
citrus peels in a sugar syrup. Grapefruit peel, kumquats, orange and
lemon rind, fresh cherries, and pineapple are all good choices for
candying. But you don't have to stop with fruit: slivers of candied
carrot make a wonderful garnish for carrot cakes.
 1. You will need a saucepan for Simple Syrup and one for blanching
the fruit. We chose to candy orange peel, which we later chopped
and added to a recipe for Chocolate-Dipped Orange Biscotti.

Remove the top and bottom from the orange.

 Making Simple Syrup

 Simple Syrup

2. Set the flat end of the orange on a cutting board. Using a sharp
paring knife, slice off the peel, following the curve of the orange as
best you can. Avoid cutting into the flesh of the fruit. It is okay to
keep the bitter white pith attached to the rind: the bitterness is
tamed by blanching, and the pith becomes translucent and sweet
during the candying process.

3. You can either candy the peel as is, for chopping and adding to a
recipe, or you can slice it into even strips, about ¼-inch wide, for a
more elegant presentation. (Chocolate-dipped candied orange peel
is a treat, and is excellent for gift-giving.) Large peels, such as
grapefruit, should be cut into smaller strips for faster, more even
cooking.

4. Put the peel into a pot of cool, fresh water. Bring it to a rolling
boil. Immediately transfer the fruit to a colander to drain. Repeat,
bringing the peel and fresh water to a full boil. For oranges or other
sweet-skinned citrus, such as Meyer lemons, you might only need
 one to three blanchings. For grapefruit, you might need seven or
eight. (Cherries and pineapple chunks can go straight to the pot of
simple syrup.) Taste the blanched peel: is it tender? Transfer the
drained peel to the pot of warm simple syrup. Bring the syrup to a
very low simmer.

5. Simmer for 15 to 30 minutes, depending upon the size of your

slices, until the orange rinds become translucent and the peel tastes
sweet and tender.

6. Remove the pot from the heat and allow it to cool. The orange
rind can be chopped and used in recipes, stored in the refrigerator
for weeks in its sugar syrup, or drained and rolled in sugar. Sugared
orange rinds will dry out quickly, however, so eat them within a day
or two. To keep them fresher longer, dip the drained slices of peel in
tempered chocolate.

Recipes for candied citrus peels:

 Sweet Candied Orange and Lemon Peel

 Candied Citrus Peel
 Sugary Orange Peel

Any extra syrup for can be used in other dishes or drinks. Orange-
flavored simple syrup is delicious in tea. Use your homemade
candied citrus peel in these recipes:

 Italian Holiday Pie

How To Make Candied Citrus
 Candied Citrus Recipe. This decadent recipe makes the perfect
decoration for many desserts and its combination of sweet and tart will excite your taste
buds! Relish our Candied Citrus recipe.

Step 1: You will need

Units:
 1 lemon
 1 orange Serves:

 1 lime
8 to 10
 300 ml water
 240 g sugar Preparation Time:
 ½ vanilla bean
 1 cutting board 10 minutes
 1 knife
Cooking Time:
 1 peeler
 1 saucepan 20 minutes
 1 sieve
 1 spoon
 1 tray
1. Step 2: Peel the fruit

Use the peeler to remove the zest from the lemon. Try to remove as little of the fleshy white pith as
possible. Repeat for both the orange and the lime. Until all the fruits peel has been removed.

2. Step 3: Slice the citrus peel

Carefully cut the lemon peel into long, thin slivers. Repeat this with the orange and then the lime peel.

3. They can be cut into larger strips if you prefer, but will take longer to cook.

4. Step 4: Blanch the peel

Put the cut strips into a saucepan of cold water and bring it to the boil. Cook for 1-2 minutes to remove
some of the peel's bitterness then strain into a sieve. This process is called blanching.

5. Step 5: Make the syrup

Slice along the length of the vanilla bean without cutting all the way through. Then carefully open it up
and scrape out the pulp with the blade of the knife. Place both the bean and the pulp into a saucepan.

6. Add 300 ml of water and the sugar.

7. Step 6: Cook the peel

Place the saucepan on a high heat and stir to dissolve the sugar. Bring to the boil and add in the peel.
Give it a quick stir and turn down the heat.

8. Simmer in the syrup for approximately 15 minutes, until soft and translucent. Finally, transfer it into a
bowl to cool.
 9. Step 7: Serve

It is now ready to serve. When drained, use it to decorate cakes or any desserts. Stored in a sealed
container, it will keep in the fridge for up to 6 months.

Thanks for watching our video How To Make Candied Citrus For more how to videos, expert advice, instructional
tips, tricks, guides and tutorials on this subject, visit the topic Fudge, Truffles & Candy.
 Caietul de retete. Snacks de weekend: Seminte de
dovleac aromate.
Neprajite si totusi foarte crocante! Aceste seminte sunt atat de bune
incat abia daca te poti opri din rontait! Sunt deshidratate si aromate
intr-o baie de sos dulce-acrisor-picant absolut fabulos! Excelente de
pregatit in weekend, pentru un snack la film.

Seminte de dovleac picante

- 2 cani seminte crude de dovleac, decojite

- 1 l-ta piper cayenne (chilli)

- 3 lg sirop de agave (cred ca merge si cu miere)

- 3 lg zeama de lamaie

- 1 l-ta si 1/2 de sare

Semintele de dovleac se pun de cu seara la inmuiat in apa sa le

acopere suficient. Se scurg dimineata bine de tot.

Se amesteca toate intr-un bol si se pun la deshidratat pe foi de copt,

in aparat, pana devin uscate si crocante (aproximativ 10-12 ore). Se
consuma ca atare, ca gustare sau ca snack.

Tu spui petale de trandafiri, eu spun chipsuri din sfecla! /

You say rose petals, I say beetroot chips!
Sunt convinsa ca ati crezut ca sunt petale de trandafiri!
Intr-adevar aceste chipsuri de sfecla rosie arata foarte
rafinat insa se fac cat se poate de simplu si de usor! Nu va
trebuie decat sfecla, cutit si suptor. Atat. Un snack
sanatos si delicios!

I am sure that you were sure that these are rose petals.
Trick ya! These are beetroot chips. They look indeed very
classy but I can tell you they’re very easy to make. All you
need is beetroot, a knife and an oven. That’s it! A healthy
tasty snack!

Aveti nevoie de:

- sfecla rosie (cantitate la alegere)

You need:

- beetroot (the quantity is up to you)

 Curatati sfecla si taiati-o felii foarte foarte subtiri,
ajutandu-va de un cutit de legume.

Peel the beetroot and cut it in very thin slices, using a

veggy peeler.

Puneti feliile intr-o tava cu hartie de copt si dati-le la

cuptor la 140-160 grade (ventilat) pentru 15-20 minute.
Aveti grija sa nu se arda! Acestea trebuie sa se usuce si nu
sa se coaca. Daca doriti le puteti usca si in aparatul de
deshidratat.

Put the slices into a baking sheet covered with parchment

paper. Put them into the oven at 140-160 degrees C, for
about 15-20 minutes. Beware not to cook! They have to be
dehidratated and not cooked.

Serviti-le simple sau cu diferite sosuri.

Sunt foarte bune: dulcege, crocante, perfecte ca aperitiv
sau chiar ca inlocuitor de desert.

Serve simple or with different dips.

They are yummi: crispy, sweet, perfect as a snack or why

not, as a dessert.

Publicat de Ina 6 comentarii Vegeta naturala de casa 1

Cu siguranta veti aprecia aceasta vegeta "home-made". Nu

contine conservanti, coloranti sau chimicale de niciun fel
si se face f simplu.
Ustensila de baza in acest procedeu de fabricare a vegeti
este aparatul de uscat fructe si legume de la Elta (il gasiti
la Quelle la pretul de 200 RON cu tot cu taxe).

Puteti folosi cam ce legume doriti dar daca nu aveti idei

iata din ce am preparat eu vegeta :
Pentru 130 g de vegeta:

- 3 morcovi marisori

- 3 cepe potrivite

- 1 legatura mare de patrunjel

- 1 telina mare

- 2 gogosari mari

Toate legumele se spala si se taie felii subtiri (f

important!) dupa care se aseaza pe sertarele aparatului in
asa fel incat sa nu fie prea inghesuite. Se porneste
aparatul si se verifica din cand in cand daca legumele sunt
uscate.
Pentru patrunjel e nevoie cam de 1 ora, telina - 4 ore,
morcovi - 5 ore, ceapa si gogosari - 9 ore. Raftul de jos va
usca intotdeauna mai repede asa ca este bine sa mai
schimbati rafturile intre ele in timpul procesului de
uscare.
Cand toate legumele sunt f bine uscate macinati-le la
blender/rasnita cat mai fin posibil, adaugand 3 lg sare de
mare. Dati apoi drumul la cuptor la treapta mica si lasati
usa deschisa. Asezati pe o farfurie vegeta si lasati-o pe usa
cuptorului timp de 1 ora. Acest procedeu se va repeta 2-3
zile la rand. Mestecati cu o lingura din cand in cand. In
acest mod se elimina ultimele urme de apa ramase in
legume.
In a treia zi puteti conserva vegeta fie intr-un borcan fie
intr-un plic de hartie. Neavand conservam=nti, aceasta
vegeta se poate rancezi mai repede asa ca va recomand sa
nu o faceti in cantitati mari.

Este f gustoasa si sanatoasa. Am sa revin si cu alte

variante de vegeta.

Vegeta naturala de casa 2

Vegeta se poate prepara cu rice legume doriti - important

e sa va placa combinatia si sa mearga cu viitoarele
preparate pe care le veti gati. Eu am uscat legumele cu
ajutorului aparatului de uscat de la Elta care este f bun
insa puteti sa le uscati si intr-un loc racoros sau in
cuptorul caldut. Oricum stim cu totii ca vegeta de casa
este mult mai gustoasa si mai sanatoasa decat cea din
comert, imbibata in glutamat.
Pentru aceasta vegeta am golosit:

- 2 morcovi medii

- 1/2 radacina de telina

- 1/2 radacina de pastarnac

- 1 legatura frunze de telina

- 1 legatura frunze de patrunjel

- 2 cepe potrivite

- 2 gogosari

- 4 l-te de sare grunjoasa

Toate legumele se spala, se curata si se taie felii cat mai

subtiri pt a grabi uscarea.
Aranjam legumele separat, pe fiecare sertaras al
aparatului
Ia uite ce de culori minunate!
Si pornim aparatul.
Dupa ~ 12 ore legumele mele erau fff uscate.

Se pun la blender impreuna cu sarea.

Si se mixeaza f bine

Pana rezulta o pudra fina.

Mmmmmmm ce bine miroase!!!

Se pastreaza in borcane inchise sau in pungi de hartie.

Gata vegeta!
Crackers di lino
Scritto da mattop il 14 May 2007 | Antipasti, Crudo e vitale, Finger food

Ho comprato un essiccatore per fare qualche esperimento

crudista e mi sono divertito a fare a fettine la frutta e la verdura
più diversa. Il risultato è sempre una sorpresa, specialmente i
vegetali ricchi di acqua si riducono in modo impressionante, si
riduce il volume cambia la consistenza e il sapore è stravolto! La
frutta diventa dolcissima e la verdura secca ha il sapore
concentrato. Ottimi stuzzichini “fingerfood” per le verdure
disidratate come chips di zucchine, carote e pomodorini. La frutta
è ideale da portare nello zaino per gli spuntini delle mie gite
arrampicatorie, poco ingombro e minimo peso! Il mio essiccatore
è composto da ripiani sovrapposti nei quali circola aria calda,
consuma molta energia e cerco di ottimizzare l’utilizzo. Si
potrebbe usare anche il forno ma la temperatura non dovrebbe
superare i 50° per mantenere vitali gli alimenti. Una ricetta che
volevo assolutamente provare è questa dei crackers di lino
ottima insieme alla ricetta precedente, semplicissima e tipica
delle preparazioni crudiste.

- 1 tazza di semi di lino

- 1/2 tazza di acqua

Ammollare i semi nella tazza con l’acqua per una notte, dopo
circa 10 ore i semi avranno formato una specie di gelatina
pastosa. Spalmare sulla carta forno uno strato di 3 o 4 mm con la
forma a piacere. Porre nell’essiccatore per almeno 8-10 ore fino a
quando non si secca il composto.
Staccare i crakers e tagliare della dimensione voluta.
Scorze di agrumi essiccate

Oh! Era dall'inverno scorso che ci pensavo, ma non avevo trovato la

materia prima. Quest'anno mi sono organizzata e qualche tempo fa ho
fatto una sortita a fondovalle nel negozio siculo. Il negozio siculo è un
piccolo spaccio di frutta e verdura provenienti, senza intermediazioni
alcuna, dalla ridente e soleggiata Sicilia su su fino alle falde alpine. Ho
comprato quindi arance e limoni in quantità e me li sono portati a casa.
Qui giunta li ho lavati bene bene (e a tal proposito, per chi non lo
sapesse, "non trattati" non significa che non siano stati usati pesticidi e
affini. Solo non hanno subito il trattamento a cera) quindi sbucciati con
il pelapatate cercnado il più possibile di togliere solo la buccia e non
anche la parte bianca che è amara.
Fatto ciò ho messo le bucce ad essiccare vicino alla stufa (ma si può
fare anche in forno a temperatura non troppo alta). Il giorno successivo
ho macinato il tutto e riposto in vasetti di vetro ben chiusi, in attesa di
usare la polverina per creme, torte e quant'altro il gironzolare tra i
vostri bellissimi blog mi indurrà a sperimentare.

Prossimamente su questi schermi, il racconto della trasformazione

degli agrumi superstiti....
Polvere
piccante
Spesso mi chiedono cosa ne faccio dei peperoncini che raccolgo ... spesso me lo chiedo
anch'io?! eheh

E' esclusa l'ipotesi di mangiarli tutti subito (ce la metto tutta, ma ...).

Molti frutti li regalo (passate pure a trovarmi), ma in genere quelli a cui regalo qualche
super-hot non tornano a trovarmi :-)

Alcune varieta' le utilizzo per insaporire la peperonata (o per "fare" la peperonata!), altre
si prestano per essere grigliate (Big jim per esempio).

Una piccola parte dei frutti finisce in freezer per i lunghi mesi invernali. I frutti si
conservano bene, ma conviene tirarli fuori uno alla volta e consumarli subito;
scongelandosi diventano troppo molli. La senzazione di un frutto freddo in bocca che
poco a poco diventa infuocato e' molto particolare e piacevole.

Con le varieta' piu' adatte (per esempio jalapeno o rocoto, molto croccanti e/o carnosi)
preparo vasetti sott'olio e sottaceto.

Preparo anche alcuni vasetti di salse con vari ingredienti, ma non amo molto questo tipo
di preparazione.

La maggior parte dei frutti li essico e poi li macino per produrre polvere. La polvere
piccante e' il miglior modo per conservare i peperoncini anche per alcuni anni e si presta a
moltissimi usi, dalla produzione di olio piccante all'uso quotidiano per insaporire qualsiasi
tipo di piatto. Ogni giorno, di fronte ad un bel piatto di pasta, la scelta della varieta' di
polvere da utilizzare e' ormai un piccolo rito che coinvolge tutta la famiglia (ognuno
sceglie quella che preferisce per piccantezza, aroma, colore ...).

A essere sincero la quantita' di polvere che produco e' enorme, non mi basterebbero molti
anni per consumarla tutta; si puo' dire che ho solo spostato nel tempo il problema di cosa
fare con i peperoncini prodotti ... :-)

Per l'essicazione utilizzo due essicatori elettrici (Severin OT2940 fruit dryer).
Sono modelli economici con una resistenza per riscaldare l'aria e una ventola per farla
circolare tra le griglie su cui sono appoggiati i frutti da essiccare. Non c'e' un termostato e
la temperature generata e' piuttosto elevata; non si perde piccantezza, ma forse un po' di
aroma. D'altra parte l'essicazione e' veloce (8 ore) e perfetta e l'igiene assicurata; niente a
che vedere con l'essicazione al sole (polvere, insetti ...) o in ristre (marciumi, tempi lunghi
di essicazione ecc).

Si trovano in commercio modelli con termostato che consentono di utilizzare temperature

inferiori; in genere sono piu' costosi e richiedono tempi piu' lunghi, ma sono una valida
alternativa.

I peperoncini piu' grossi e carnosi (habanero ecc) devono essere tagliati a meta' o in
quattro; in questo modo si possono anche eliminare i frutti con marciumi interni e
l'essicazione e' molto piu' rapida. Riempiendo per bene tutte le griglie e' possibile
essiccare circa 1,5 kg di peppers per volta (su un essicatore).
Una volta essicati macino i frutti grossolanamente utilizzando un tritatutto, in modo da
poterli conservare in vaso occupando uno spazio minore. Questo passaggio e' molto piu'
veloce della produzione di polvere fine, operazione che eseguo in seguito con calma
utilizzando un normale macinacaffe'.
Nella prima foto si vedono i vasi con frutti macinati (divisi per singole varieta' o per
varieta' simili per piccantezza e colore). Nelle altre foto si vedono alcuni vasetti di polvere
fine e alcuni dettagli.
Come si puo' vedere il lavoro da fare per passare dai frutti macinati grossolanamente alla
polvere fine e' parecchio, mi terra' occupato per molte sere autunnali ...

Naturalmente i vasi fotografati sono solo la produzione 2007, piu' o meno 15 litri in tutto
(non so in peso); la polvere 2006 sono riuscito a regalarla quasi tutta, ma ne ho ancora
qualche vaso ...

Le polveri migliori ? Nessun dubbio, la varieta' che si presta maggiormente all'essicazione

e' l'habanero white bullet. La polvere che si ottiene e' bianca (insolito!), finissima, molto
profumata e anche bella piccante.

In passato ho prodotto anche polvere di habanero (arancio) utilizzando solo la placenta (la
parte piu' piccante dei frutti) ; il risultato e' stato sensazionale, una polvere veramente
micidiale. Quest'anno, naturalmente, provero' con la polvere di sola placenta di Naga ...
sara' un'esperienza.

Per finire, una foto agli strumenti del mestiere del preparatore di polvere piccante:
tritatutto, macinacaffe' e ... una mascherina per bocca e naso :-)
Quando la produzione di polvere fine sara' completata, realizzero' una versione aggiornata
della foto che mi e' servita come avatar nel forum a cui ho partecipato attivamente negli
ultimi due anni; una serie di vasi aperti e fotografati dall'alto ... quasi la tavolozza di un
pittore.

COME ESSICCARE I FIORI

18 ottobre 2009
Quante volte abbiamo acquistato o ricevuto in regalo un bel bouquet di fiori? Appena
arrivano a casa quelle allegre e variopinte corolle vengono tuffate in vasi, più o meno
importanti, pieni di acqua, quindi, trascorso il breve periodo di circa una settimana,
finiscono con l’essere buttati! Scopriamo, allora, come poter essiccare in maniera
semplice, i fiori recisi in modo da poterli conservare per molto, molto tempo come un
dolce ricordo…

Il metodo più antico suggerisce di disidratare i fiori unendoli in mazzetti da

appendere a testa in giù in locali (granai, mansarde, terrazze riparate, eccetera) aerati,
asciutti e non troppo luminosi (la luce intensa, infatti, sbiadisce i colori dei petali).
Preparate i fiori tagliando gli steli, in maniera obliqua, ad una lunghezza di 10 cm.,
quindi raschiate con un coltellino la parte basale, in modo da eliminare le foglie.
Unite gli steli dei fiori (6-7 per mazzolino) in maniera sfalzata e legandoli con della rafia
da stringere forte, perché essiccando i gambi si assottigliano. A questo trattamento si
ricorre, generalmente per tutte le erbe primaverili, per le rose, le speronelle, gli
alchechengi o le verghe d’oro.

Fiori aperti e carnosi, come le zinnie, le peonie, i gigli, le fresie o le dalie, invece, vanno
asciugati con appositi essiccanti. Il più economico e facile da trovare è la sabbia ( da
raccogliere sulla riva di un fiume o sulla spiaggia), da lavare accuratamente dopo la
raccolta.
Coprite il fondo di un contenitore con uno spesso strato di sabbia asciutta.
Adagiate i fiori sulla superficie così formata e coprite il tutto con altra sabbia, facendo
in modo che questa penetri tra i petali.
Chiudete la scatola e sistematela in un luogo caldo.
Mi raccomando: ricordate che fiori grossi come la camelia vanno messi in piedi, quelli
a spiga, coricati e quelli piccoli e fragili….a testa in giù!
Controllate, giorno dopo giorno, il processo di essiccazione, perché un trattamento
prolungato potrebbe danneggiare la vegetazione fino a sbriciolarla (i fiori saranno pronti
dopo pochi giorni).

Un altro essiccante particolarmente efficace è il gel di silice, che si trova in farmacia.

I cristalli di gel, di colore azzurro, diventano rosa quando assorbono l’umidità dei fiori.
In questo modo, diventa facile per noi capire quando le corolle sono pronte!
 Per rendere i fiori più resistenti,
provate a spruzzarli con della
comune lacca per capelli.
Per conservarli, li potrete sistemare
in una scatola di cartone, rivestita
di carta velina.
I fiori potranno essere usati per
composizioni o per preparare,
magari, un profumato pot-pourri.

Foglie di quercia, edera, eucalipto,

bosso e faggio o le ortensie,
possono essere essiccate con la
glicerina.
Mettete in un vaso di vetro, due
parti di glicerina e 3 parti di acqua
calda.
Sistemate nella soluzione i rami che
avrete spuntato alla base, in
maniera obliqua.
Mettete il vaso al buio, finché,
dopo una decina di giorni, noterete
delle goccioline di glicerina
comparire sulle foglie.
Togliete i rametti dal vaso e lavateli
con acqua tiepida, quindi fateli
asciugare. In questo modo
assumeranno un caldo colore
marrone intenso e resteranno
morbidi e flessibili.

Le ortensie, infine, vanno lasciate in un vaso con due dita di acqua, una volta assorbita
tutta, si disidrateranno lentamente.

I piccoli fiorellini, comunque, possono anche essere conservati in altro

Polvere di… fragole!

Dopo aver meditato a lungo se ne valesse o no la pena tentare, ho deciso di si.
Ho letto in alcuni libri di pasticceria della povere di lamponi… beh, non ho molto tempo ora per spiegarvi cosa mi
è scattato nella testolina, quali meccanismi contorti, però ho tempo appena di mostrarvi la mia idea e le mie
foto…
Pensate ai pomodori secchi. Fatto? Ecco, il principio è lo stesso, il meccanismo pure_: fragole essiccate. Questa
super polverina è fantastica, è un concentrato di fragole come potete ben immaginare… e ho intenzione di tenerla
come fosse oro, di farne buon uso, visto che richiede parecchio tempo per la preparazione e… parecchie fragole!
… intanto ho in mente di utilizzarla per fare degli squisiti macarons… sì, avete capito bene. C’è chi ha già provato
a farli col matcha… io proverò con questa sensazionale polverina di fragole. E poi ovviamente la proverò per fare
dei biscottiniu particolari… e poi chissà cosa mi suggerà la mia fantasia :)

Se volete chiarimenti, suggerimenti o quant’altro, chiedete pure, mi scuso se non mi sono dilungata (troppo)
come al solito in spiegazioni dettagliate… maga stasera o domani faro qualcge aggiurnameto.
aggiornamento: ho aggiunto anche una nota in più nel procedimento, me ne ero
scordata, scusate! ora che sono più tranquilla, mi va di scrivere qualcosa di più.. l’idea mi è venuta dopo
che ho avuto a che fare con diverse polverine, come il matcha. Poi, come ho già detto, avevo letto di una certa
polvere di lamponi… e così ho pensato, perché non quella di fragole? E’ vero che tre giorni di forno sono
lunghissimi, ma non credo che il dispendio energetico sia tutto sommato grande, perché si tratta di mantenerlo a
45/50 gradi.
Avrei voluto anch’io fare l’ecologista mettendo a seccare il frutto al sole… ma io sono qui al nord, mica nel Saahra
(o semplicemente più verso sud rispetto Milano;) e non riesco ad immaginare quanto tempo (mesi?) sarrebbe
occorso, senza contare che chi abita a Milano centro, mettere ad essiccare sul terrazzo significherebbe trovare un
cumulo di polvere, smog e schifezze di vario genere. Io per fortuna abito in provincia, in un paese residenziale e
pieno di verde.. Chi lo sa, magari d’estate proverò ad adottare l’eco-medoto di essiccazione (se non avrò già fatto
ricorso ad un essiccatore!).
Nel settore dei cibi si può, in teoria, essiccare di tutto se ci pensate. Per esempio ho letto di chi ha provato ad
essiccare l’anguria, giurando di aver gradito molto il risultato. Naturalmente i prodotti essiccabili sono molti,
ognuno di questi ha delle proprie modalità di essiccazione che sarà meglio seguire per avere maggior efficenza
con costi minori possibili.
Per esempio i frutti e gli ortaggi di grosse dimensioni, impensabile essiccare interi o anche solo divisi a metà,
andranno tagliati a fette, pezzetti, cubetti, striscioline ecc. Le forme e le dimensioni del taglio possono dipendere
un po' dal gusto personale, un po' dalle caratteristiche del frutto e un po' dall'uso che se ne vuol fare dopo
l'essiccazione.

Il principio dell’essiccazione detto nella maniera più semplice possibile è questo: l'essiccazione avviene con
l'evaporazione dell'acqua contenuta all'interno delle cellule (e fin qui nulla di nuovo). Quest'acqua deve quindi
uscire da ciascuna cellula e passare attraverso gli strati successivi di cellule (ce ne possono essere più di 10 per
ogni millimetro di spessore) fino a raggiungere la superficie del taglio effettuato per liberarsi finalmente
all'esterno ed evaporare, via, sciò. Sarà quindi scontato dirvi che quanto più grosse saranno le fette tanto più
lungo sarà il tempo che ci vorrà perché avvenga questo “percorso dell’acqua” e di conseguenza il tempo di
essiccazione sarà più lungo. Ecco dunque perché io ho deciso addirittura di frullarle le fragole, anzixché tagliarle a
fettine o schiacciarle.
Alcuni frutti sono più difficili da essiccare, per esempio susine, albicocche, ciliege, uva, frutti di bosco... questo per
"merito" (colpa?:) della scarsa permeabilità della buccia, la cui funzione primaria è quella di impedire
l'evaporazione dell'acqua, a difesa del frutto contro la siccità. Sarà quindi necessario rompere la buccia dividendo
il frutto a metà o a fette, oppure renderla permeabile con l'immersione per circa 1 minuto in acqua bollente o
prebollente.
Per alcune info grazie a Tauro Essiccatori
Certo l’essiccatore sarebbe l’ideale… dovrei indagare, fare qualche ricerca e vedere se ne esistono di piccole
dimensioni.. qualcosa di ‘casalingo’.
Sarebbe davvero carino poter seccare frutta, ortaggi… Si possono anche fare gustose macedonie con la frutta
essiccata di vario tipo unendola a frutta secca (noci, nocciole, mandorle, arachidi, ecc.) e ad altri ingredienti
facendo ricette diverse.. oppure fare delle confezioni regalo bellissime di frutta secca.. o ancora fare essiccare gli
ortaggi e conservarli sott’olio.. ci sarebbero tante opportuintà di utilizzo dei prodotti essiccati.

Bene, quel che volev o dire ora l’ho terminato :) e vi lascio con altre due fotine. Poi basta, giuro!
Polvere di fragole (essiccate)
Ingredienti:
fragole (per un vasettino medio ne occorrono poco più di un chilo)

Frullare tutte le fragole, mettere il frullato su teglie ricoperte di carta da forno e infornare per tre giorni a 45/50°
C, mantenendo il forno aperto con un cucchiaio di legno infilato tra il forno e lo sportello, così da
consentire al vapore di uscire. Ogni tanto girare la frullata con un cucchiaio di legno, direttamente nella teglie.
Una volta essiccate completamente, staccre con cura il frullato di fragole essiccato dalla carta da forno, riporlo in
un mixer (il massimo sarebbe il Bimbi) e frullare per qualche minuto, fino a che sia ridotto in polvere finissima (se
rimane qualche pezzettino non importa. I pezzettini più grossi potete usarli come si fa per l’uvetta: facendoli
rinvenire in un po’ di acqua (o liquore alla fragola o altro liquore, per la libidine dei sensi:)
Mettete in un vasetto e conserbate in luogo fresco e asciutto e al riparo dalla luce.

ecco qui le prove che non posso staccarmi dalla mia amata macchina fotografica, cascasse il mondo (forse solo
allora…ma forse eh)

Ritratto con bucce

Ogni mattina facciamo la nostra "raccolta buccifera": c'è chi porta
frutta da casa e chi invece consuma a merenda.
Mary mangia uva e pianta i semini;
Ludovico porta i semi di cocomero;
Giusi le bucce di mela rossa;
Mary le bucce di mela gialla;
Gennaro le bucce d'arancia;

Nicoletta altre bucce di mandarino;

la maestraaa i semi di cachi.
Praticamente sul davanzale delle nostre finestre è un essiccatoio
continuo.
Abbiamo un po' di materiale per realizzare qualcos'altro.
Occorrente:
* cartoncino (giallo perchè solo così lo abbiamo, ma d'altra
parte è intonato alla stagione)
* bucce di mela gialla
* bucce di mela rossa
* 2 semi di cachi
* 3 bucce di mandarino
* 1 buccia di arancia
Istruzioni:
Posizionare...
le bucce di mela gialla per realizzare la capigliatura
i semi di cachi come occhi
una buccia di arancia come naso
una buccia di mandarino allungata come bocca
 Col pennerello
tracciare il contorno di viso, ciglia e sopracciglia...

Sistemare le orecchie...
 ... il colletto...

... il fiocco
 Ecco il nostro "Ritratto in bucce"
Pesto di pomodori secchi
Ingredienti: pomodorini essiccati, acqua, aceto,
parmigiano, basilico,
olio, spezie e aromi a piacere

Preparazione dei pomodori essiccati:

Per l'essiccazione si dovranno utilizzare pomodori di piccolo
taglio.
Le qualità più adatte sono il datterino, il ciliegino, il
piccadilly e il San Marzano, in ogni caso lo spessore del
pomodoro tagliato a metà non dovrebbe essere superiore a
1 cm.
Tagliate a metà i pomodori nel senso della lunghezza, e
poneteli sui ripiani di Biosec dopo averlo acceso.
Regolate Biosec al massimo per circa 4/5 ore per eliminare
l'umidità superficiale, poi potrete lasciare Biosec a metà
potenza. L'essiccazione completa dei pomodori è piuttosto
lunga, da 2 a 3 giorni secondo lo spessore.

Preparazione del pesto:

Far rinvenire per circa 20 minuti i pomodorini secchi
immergendoli in poca acqua calda con un cucchiaino di
aceto, muovendoli di tanto in tanto.
L'acqua dovrà essere calda, ma non bollente e in una
quantità in peso pari ai pomodori.
Sgocciolare e asciugare i pomodorini.
Tritare i pomodorini nel frullatore insieme al formaggio
parmigiano, al basilico e agli altri aromi che vorrete
utilizzare a vostro gusto (aglio, capperi, acciughe, olive etc.)
avendo l'accortezza di aggiungere olio mano a mano che
l'impasto viene frullato.

Il pesto così ottenuto si può usare per dei crostini o per

condire pasta o riso, usandolo a freddo insieme a poca
dell'acqua di cottura.

Questa preparazione si conserva in vasetti di vetro nel frigo

anche per qualche settimana, aggiungendo olio man mano
che lo si utilizza in modo che ne sia sempre coperto.
Pomodori secchi sott'olio
Ingredienti: pomodorini essiccati, acqua, aceto, olio,
spezie e aromi a piacere

Preparazione dei pomodori essiccati:

Per l'essiccazione si dovranno utilizzare pomodori di piccolo
taglio.
Le qualità più adatte sono il datterino, il ciliegino, il
piccadilly e il San Marzano, in ogni caso lo spessore del
pomodoro tagliato a metà non dovrebbe essere superiore a
1 cm.
Tagliate a metà i pomodori nel senso della lunghezza, e
poneteli sui ripiani di Biosec dopo averlo acceso.
Regolate Biosec al massimo per circa 4/5 ore per eliminare
l'umidità superficiale, poi potrete lasciare Biosec a metà
potenza. L'essiccazione completa dei pomodori è piuttosto
lunga, da 2 a 3 giorni secondo lo spessore.

Preparazione sott'olio:
Far rinvenire per circa 20 minuti i pomodorini secchi
immergendoli in una misclea di acqua calda (non bollente) e
aceto in una quantità in peso pari ai pomodori.
Consigliamo di utilizzare un aceto delicato per non coprire
troppo il sapore delicato del pomodoro, e di miscelare il
liquido con tre parti di acqua e una di aceto.
Ad esempio per 100 grammi di pomodori la miscela sarà di
75 grammi di acqua e 25 grammi di aceto.
L'utilizzo dell'aceto, oltre a conferire aroma ai prodotto è
indispensabile per creare un ambiente acido in modo da
scongiurare ogni pericolo di eventuale contaminazione.

Sgocciolare e asciugare i pomodorini, quindi riempire con

essi dei vasetti di vetro avendo cura di compattarli bene e di
insaporirli a piacere con aromi o spezie (aglio, basilico,
origano etc.).
Mano a mano che il vaso si riempie coprire con l'olio, e
chiudere ermeticamente.

I pomodori sott'olio vanno lasciati ad insaporire per almeno

un mese prima di essere gustati.

CioccoMele
Ingredienti: mele, cioccolato fondente

Preparazione:
Lavate accuratamente le mele e privatele del torsolo senza
tagliarle (esiste un apposito utensile in commercio).
Tagliate le mele a fette dello spessore di circa 5 mm e
ponete le fette sui ripiani e dentro Biosec, dopo averlo
acceso.
Regolate Biosec al massimo per circa 4/5 ore per eliminare
l'umidità superficiale, poi potrete lasciare Biosec a metà
potenza. L'essiccazione completa delle mele impiegherà
circa 24 ore.
Prima di togliere le mele da Biosec, fate sciogliere a
bagnomaria (oppure nel forno a microonde a bassa potenza)
la cioccolata fondente, mescolando in modo che si sciolga in
modo uniforme senza formare grumi.
Togliete le mele dall'essiccatore. Intingete le fette di mela
una per una nella cioccolata, in modo che mezza fetta della
mela ne risulti coperta.
Ponete le CioccoMele a raffreddare e solidificare su una
griglia, appoggiandole delicatamente in modo da non farle
incollare alla superficie di appoggio. A questo scopo vanno
benissimo anche i cestelli di Biosec.
Una volta asciugate (circa 1 ora) le CioccoMele sono pronte.
Vanno conservate in sacchetti ermetici o in vasi di vetro ben
chiusi, al riparo da luce e umidità.

Myrtille
30 déc 2009

Nom latin : Myrtus

Saison : juillet à septembre
Durée de séchage :
entre 6 et 9h
Largeur de coupe :
Entière
Poids d'un fruit : 2g à 4g
Poids d'un fruit séché : moins d'1g
Prix moyen constaté (frais) : 10 à 20€
Prix moyen constaté (séché) : ?
Popularité : 1% des votes (sur 164 votants)

Préparation
La seule préparation consiste à bien laver les myrtilles.

Séchage

Disposer vos myrtilles sur les plateaux. Ne pas hésiter pas à bien les serrer les unes aux
autres pour avoir plus de place.

Quel est le temps de séchage le mieux adapté à votre déshydrateur?

Enregistrez votre déshydrateur!

Utilisation & Recettes

Les myrtilles séchées s'intègrent parfaitement dans vos gâteaux: muffins et cake.

 Une recette à proposer? Rajouter la ci-dessous ou envoyer la par mail.

Photos

[Diaporama]
http://tiponya6.blogspot.com/2009/08/courgettes-sechees-lhuile-et-au-romarin.html

Courgettes sèches dans l’huile

(Photo LOF - Chez Flaco des

rondelles de courgettes sèchent au plafond)

La momification des courgettes exige soit un déshydrateur soit le courage de Flaco qui en
fait des guirlandes suspendues à son plafond
Quand les rondelles de courgette sont sèches, mettre en place la logistique suivante :
- Une table dehors avec et un dessous-de-plat isolant, une bouteille de vinaigre, une pelle
en bois et un bocal propre dans lequel vous avez mis soit un peu d’origan, soit de l’ail
soit du thym soit encore des zestes de citron.
- Faire chauffer une grande sauteuse, quand elle est très chaude, se rendre dehors, et y
jeter du vinaigre qui se met à bouillir puis immédiatement les courgettes sèches et remuer
avec la pelle en bois jusqu’à absorption.
Il en faut assez pour que la courgette passe de l’état de sec à celui de souple, mais pas à
celui de baba au rhum.
- Ranger les courgettes souples dans le bocal.
Incroyable, mais on peut en ranger beaucoup dans ce petit espace, c'est l'intérêt de cette
recette qui permet d'écluser la surproduction de courgettes usuelle en juillet.
- Renouveler l’opération jusqu’à ce que le bocal soit plein
- Terminer en versant dans le bocal une excellente huile d’olive.

(Photo LOF - Rondelles de

courgettes sortant du déshydrateur)

Laisser reposer quelques semaines avant de consommer.

Une amie courgette disait "après l'épreuve de ce régime amaigrissant et ce maudit bain
de vinaigre quel plaisir de se gorger d'huile..."
Un ami mangeur de courgette disait "même si les courgettes ne sont pas des prix Nobel,
dans l'huile à l'origan elles se laissent manger"

(Photo LOF - Rondelles de

courgettes avec origan dans leur bocal après la terrible épreuve du vinaigre bouillant... )
Courgettes séchées

(Photo LOF - Poser des lames

de courgettes - ici pelées - de 5 mm sur les plaques du déshydrateur)

Tailler des lamelles de 5 mm (la courgette c’est 94% d’eau, ça réduit…être précis)
certains les font sécher en rondelles mais si vous utilisez des courgettes jeunes qui sont de
loin les meilleures vous allez retrouver des petites rondelles de 1 centime.
Deshydrater (déshydrateur Stöckli ) 5 à 6 heures entre 60° et 70°, séches elles cassent en
craquant.

(Photo LOF - et 6 heures plus

tard les voici amaigries et croustillantes)

I zucchini sono croccanti

Laisser refroidir 10 minutes - saler - croquer
Le déshydrateur est pour la courgette une révélation.
Davantage que le four (Carlo Sauber dit à 150°C pendant 20 minutes) qui la cuit.
Molle et d’un goût discret, elle devient croustillante et savoureuse.
Si parfumée qu’on en fait de la courgette en poudre pour assaisonnement.
Bien entendu il ne s’agit d’une version minimaliste de la courgette séchée qui se prête à
mille variantes .

(Photo LOF - croquez, c'est

plein de goût)

On peut faire des chips de courgette en les trempant dans la sauce soja avant de la sécher.

La courgette séchée est conservée soit au congel, soit dans l’huile existe en diverses
versions.
La fameuse recette de Flaco est italienne ( il existe une spécialité de courgette séchée
dans le Jura Bernois et aussi en Corse).
Elle consiste les passer les courgettes (tranchées en lames et séchées à l’air pendant 8
jours) une seconde dans une poêle contenant un peu de vinaigre bouillant avant de les
mettre dans l’huile d’olive pour 3 mois. (Inutile de dire que ça débouche les bronches).
Le plus étrange c'est qu’elles restent croquantes
I zucchini sono buonissimi
(Photo LOF - courgette)
Chips de courgettes vinaigrées à l'huile et au romarin

Mini-bocal

Inspirée de cette recette, j'ai fait mes premières courgettes séchées.

Comment faire ?
Couper des lanières de courgettes d'environ 1 cm d'épaisseur,
Un peu de piment, des gousses d'ail coupées en deux, du romarin.
Installer le tout sur les grilles du déshydrateur électrique,
Les saupoudrer de sel (j'ai utilisé du sel Herbamare),
Laisser sécher une nuit, position 1, chaleur légère.

Le matin, faire bouillir un peu de bon vinaigre,

Jeter les chips de courgettes dedans pour qu'elles se réhydratent tout
juste,
Puis tasser les légumes dans des bocaux stérilisés secs,
Arroser d'huile d'olive jusqu'à 1 cm au-dessus.
Fermer et attendre quelques jours avant de déguster.

1 très grosse courgette du jardin ne fait que deux bocaux : un grand

et un mini.

Croustillants au chocolat (sans gluten/vegan)

Je vous propose aujourd'hui une recette de délicieux crackers sucrés au

chocolat cru qui vous feront un encas savoureux, apprécié par tous,
crudivores ou non. Vous pourrez également les émietter et les recouvrir de
lait végétal pour un petit-déjeuner croustillant.

Pour cette préparation, vous aurez besoin d'un déshydrateur.

Pour environ 2 plateaux (35 x 35 cm) de déshydrateur Excalibur :

 2 tasses de sarrasin germé *

 2/3 de tasse de graines de lin + 1/4 de tasse
 2 cuillères à soupe de cacao cru en poudre
  2 cuillères à soupe de caroube
 1/4 de tasse d'éclats de fèves de cacao cru
 1/4 de tasse de graines de chanvre
 1 cuillère à café de cannelle en poudre
 1/2 tasse de sirop d'agave ou de miel

* Pour la germination du sarrasin, voyez la recette des croustazines en vous arrêtant

dans le processus, à la germination, la déshydratation n'est pas nécessaire. Le
sarrasin germe en 36 à 48 heures.

Faites tremper les 2/3 de graines de lin dans 2 tasses d'eau pure ou minérale
pendant une nuit ou 8 heures. Elles vont absorber toute l'eau.

Mixez dans un mixeur type moulin à café, les graines de chanvre et le 1/4 de
tasse de graines de lin restantes afin d'obtenir une poudre.

Dans un saladier, mélangez soigneusement tous les ingrédients : le sarrasin

germé, les graines de lin trempées et celles en poudre, les graines de
chanvre en poudre, le cacao, la caroube, les éclats de fèves de cacao, la
cannelle et le sirop d'agave.

Étalez la moitié de la préparation sur un plateau recouvert d'une feuille Teflex

et faites de même avec le reste de la pâte sur un autre plateau. Faites
déshydrater à 40/45°C. pendant 18 heures en retournant à mi-temps la pâte
qui sera déjà un peu sèche et en enlevant la feuille Teflex.

Lorsque la déshydratation est terminée, brisez la plaque obtenue, en

morceaux et conservez les morceaux dans un bocal ou autre contenant
hermétique.

Pour ceux qui n'auraient pas de déshydrateur, il est toujours possible de

réaliser cette recette avec un résultat toutefois légèrement différent dans la
mesure où il y aura eu cuisson (c'est à dire chauffage au-delà de 45°C.) Dans
ce cas, étalez la préparation sur du papier cuisson et mettez au four, à 100°C
pendant 2 à 3 heures ou jusqu'à obtention de la texture recherchée
(légèrement croustillante).
Goyave sèche / Dried guavas

(Photo LOF - Goyaves sèches)

L’idée que la goyave perd la note violente de son parfum après chauffage trouve une
démonstration éblouissante dans la goyave sèche
Pour conserver tout l’arôme séducteur de la goyave il faut la sécher à 40° C (pelée,
épépinée coupée en 8), pas davantage, en 12 heures de déshydrateur.
On obtient alors un fruit sec pas encore trop sec, délicieux.
Ann tient d’une amie qui vécut longtemps au Guatemala l’habitude de presser quelques
gouttes de jus de lime de Perse (gros fruit à peau fine) sur les goyaves sèches, juste avant
de les manger.
On coupe la lime en deux, on la tamponne dans de sel fin, et on presse la lime ainsi salée.

Il faut avouer que le résultat est bon.

(Photo LOF - la lime doit être salée dans cet usage, une goutte de tequila blanche n’est
pas interdite )

The idea that the guava loses the violent note of its perfume after heating finds a dazzling
demonstration in the dried guava. To preserve all the tempting flavour of the guava it
should be dried at 40° C (peeled, pitted & cut in 8), for 12 hours in a dehydrator.
You should end up with a dry yet not too dry delicious fruit.
From what I’ve heard, in Guatemala they squeeze a few drops of lime juice (Persia lime -
large fruit with fine skin) on dried guavas, right before eating them. The lime is cut in 2
then tabbed in salt and a few drops squeezed over the guavas.
Excellent result.
Séchage des abricots

(Photo LOF – 2009 grand millésime pour les abricots - Prunus armeniaca )

On trouve sur le site du Centre de Développement des Énergies Renouvelables algérien

un excellent pdf de 11 pages sur le séchage sur place des abricots.
Le séchage doit être optimisé car les arbres donnent beaucoup en peu de temps.
Pour un usage domestique, inutile de passer par les traitements préalables qui ont pour
but d’améliorer la présentation et la conservation.
Comme le dit fruits oubliés la conservation s’effectue sans problème si on la réalise sous
air raréfié (sac ou tupperware sous vide)
Nous préférons un séchage moelleux et non sec-sec.
(Photo LOF – nos amis se préparent pour les bonnes soirées d’hiver )

Pour obtenir un kilo d’abricots secs moelleux, il faut compter 4 bons kg de fruits frais
( une cinquantaine d’abricots d’environ 75 grammes chacun avec noyau).
L’idée est de parvenir à les réduire à moins de 20 grammes chacun.
Eviter les abricots talés, et les pas assez mûrs.
Les dénoyauter, les passer quelques secondes dans une eau fortement additionnée de jus
de citron pour qu’ils ne noircissent pas trop (procédé moins violent que le dioxyde de
soufre E220 usuel chez les industriels).
La déshydratation se fait en 2 ou 3 périodes entrecoupées d’un repos.
La déshydratation au four (12 h. à 45°C, 12 h. de repos, 12 h. à 60° etc.) exige un four
ventilé, la vitesse de l’air étant un des facteurs déterminants du séchage.
C’est pourquoi le déshydrateur est préférable.
La déshydratation reste longue, elle se fait coupe en haut et peau en bas.
Elle demande au moins deux nuits de 10 heures à 70° entrecoupées d'une journée de
repos, et parfois quelques heures supplémentaires la 3éme nuit, selon le nombre d'abricots
par tamis : trop de densité diminue la vitesse de l'air.
On range ensuite les abricots secs bien serrés dans des tupperwares ou des one zip.
Avant de les mettre en boîte ou en sac, placer une gousse de vanille dans le fond de la
boîte, avec le temps ils vont tous s’imprégner de son parfum.
(Photo LOF – une gousse de vanille dans la boîte de rangement, voilà une bonne idée )

La méthode que donne Alexandre-Balthazar-Laurent Grimod de La Reynière ( «

Dictionnaire général de la cuisine française ancienne et moderne ainsi que de l'office et
de la pharmacie domestique .. où l'on trouvera toutes les prescriptions nécessaires à la
confection des aliments nutritifs ou d'agrément, à l'usage des plus grandes et des plus
petites fortunes ... » Plon Frères, 1853) utile la déshydratation osmotique par sucrage en
renfort de la chaleur :
« Abricots secs à ta provençale.
Lorsque les fruits auront été préparés comme il est indiqué ci-dessus , vous les égoutterez
et les placerez sur des ardoises ou des lames de grès, suivant la commodité du lieu ;
quand ils commenceront à sécher, vous les saupoudrerez de sucre au travers d'un tamis
de soie; vous les mettrez à l'étuve, ou bien dans un four après la sortie du pain.
Il est suffisant, pour les conserver, de les tenir dans un lieu bien sec, enveloppés dans du
papier gris, qu'on aura soin de changer si l'humidité s'y manifeste. »
(Photo LOF – ...nous serons momifiés puis nous triompherons des épreuves qui mènent
aux champs d'Ialou d'Osiris et ressusciterons dans l'au-delà qu’on nomme Armagnac… )

Tomates sèchées - dried tomatoes

(Photo LOF - Tomates yellow

pear séchées, ce matin, après une nuit au déshydrateur)
Pas si simple les tomates séchées.
Tout d’abord, en l’absence de déshydrateur, le séchage au soleil demande 2 à 3 jours
minimum et des protections antimouche afin maintenir des tomates propres dans un léger
courant d’air non poussiéreux.
Les tomates séchées au soleil ne sont pas meilleures que les autres, mais moins
énergivore.
Le four n’est pas idéal : il chauffe la maison, il les cuit, il demande une longue
surveillance.
Pour obtenir des sèches mais souples il faut 10 à 12 heures de courant d’air à 70°.
Utiliser des tomates de jardin, mûres, lavées, essuyées et nature : c’est une mauvaise idée
d’ajouter du sucre, du sel, du basilic, des herbes
La tomate c'est bon si c'est bon.
Il ne faut pas déshydrater n’importe quelle variété de tomate, choisir des variétés pauvres
en eau et au goût équilibré, sinon il ne reste qu’une momie de tomate, qui sent la momie
et pas la tomate, c’est spécialement le cas avec Cœur de bœuf, Roma - pas assez acide -
donne un résultat mauvais.

(Photo LOF - Tomates séchées

nature)

Nous ne déshydratons que des petites tomates (tomates cerise).

Les Tunisiens qui sèchent au soleil utilisent de la tomate en grappe un rien plus grosse.
University of California donne avec raison yellow pear comme la meilleure à
déshydrater, les rouges de diamètre 2.5 cm environ (il ne faut pas déhydrater des demi-
tomates trop épaisses) sont très bien aussi.
Ces mini tomates ont des petites graines et une peau fine qui ne gênent pas la mastication,
au contraire.
Inutile de les monder.
Pour finir, la conservation des tomates séchées fait courir un sérieux risque mortel de
botulisme si, comme on le lit souvent, - y compris sous de grandes signatures - on les met
dans l’huile avec l’ail ou d’herbes fraîches sans acidification préalable et prolongée de
ces condiments.
Si on aime les tomates sèches avec huile et ail ou herbes, il faut tout bonnement les
ajouter au moment de servir.
Après séchage, conserver au sec, dans l’obscurité à une température de 4 à 5° C,
autrement dit au frigo.
On peut également congeler.
Les tomates séchées sont parfaites quant elles ont la consistance souple d’un raisin de
Corinthe.
On les cuisine dans les risottos - arroz de tomate – dans les tagines, et dans les cakes
salés.

(Photo LOF - les mêmes avant

la mise en sachet)

Bonite braisée aux tomates et citron confit

(Photo LOF – Citrons confits

de l’année)

En ce moment il y a des bonites près de nos côtes, et les pêcheurs nous en amènent tous
les matins.
Les bonites se vendent entières, pour 12 euros on peut nourrir 8 personnes.
La bonite braisée est une bonite entière désossée qu’on cuit au four pas trop chaud (175°)
pendant une heure pour une bonite 1.5 kg, recouverte d’un papier sulfurisé.
On la cuit sur un lit de 4 cm fait d’oignons, tomates, bouquet garni, revenus doucement à
la poêle avec un demi-citron en saumure coupé en petits cubes et de l’huile d’olive.
Ensuite on écrase bien avec un presse-purée de façon que le lit soit douillet.
Bonne occasion d’utiliser les tomates mondées congelées l’an dernier, il en faut
beaucoup.
Après cuisson on laisse refroidir notre amie avec le four, quelques heures.
Quel parfum dans la cuisine.
La bonite braisée se mange froide.
C’est bien meilleur.
On tartine la purée de tomate au goût de citron confit sur cette chair friable,
avec du vin blanc sec
bien sec
et du pain pour saucer.

(Photo LOF – Laissons la

refroidir, pour ce soir…)

Tomates déshydratées
 - TOMATES noires de crimée : 2 tomates
- Déshydrateur électrique

Découper les tomates en 8 morceaux environ et les placer côté peau dans les
plateaux du déshydrateur.

Laisser sécher à 500 watts (position 2) pendant 9 heures. Conseil : pour éviter de
tacher les plateaux utiliser du papier cuisson sous les tranches de tomates.

Mon conseil :
Utiliser des tomates charnues pour un meilleur résultat. Le goût est très surprenant :
très fruité.

Ces tomates seront ensuites stockées soit :

- sous vide en sachet (pour une conservation plus longue)
- en macération dans de l'huile d'olive

Utilisation :
- à croquer à l'apéritif
- à ajouter dans une salade verte
- à utiliser pour parfumer du pain maison

AVEC LE DESHYDRATEUR
Vendredi 19 juin 2009

les DELICES de l'été ...après les framboises,

pommes, abricots ...l'ananas séché
Nouvelle récidive pour mon déshydrateur qui fonctionne nuit et
jour !!!! je peux vous dire que lui il ne chôme pas en ce moment !!! et
ce n'est que le début, parce que les tomates devraient poindre le bout
de leur nez d'ici peu (enfin si elles se décident à murir !!!) et comme
les tomates séchées croustillantes je les grignote du matin au soir, je
vais faire du stock !!!
en attendant j'ai testé l'ananas séché et c'est absolument délicieux ..
croquant et au goût d'ananas très présent, c'est vraiment un régal.
C'est l'un de mes fruits préférés depuis que j'en fait...par contre il faut
absolument prendre un ananas bien mur et qui a du goût sinon le goût
ne sera pas au rendez-vous
pour les autres fruits et légumes séchés, allez voir ici et la
et comme c'est vraiment délicieux le déshydraté, j'en profite pour
participer au petit jeu de Anne "papilles et pupilles" qui nous demande
de jouer un peu avec les lettres du mot DELICES ...

D élicieuses gourmandises pour

E videntes envies
L e plaisir des sens pour une
I ntensité gustative
C ulinairement extatique et
E sthétiquement sublime pour
S usciter le désir

Bon je suis quand même une vraie poète quand je veux non ??? bon je
t'en fais un autre pour te montrer que je peux aussi l'être beaucoup
moins !!

D écidemment je suis trop gourmande

E videmment t'avais remarqué
L e fait que tu viennes voir c'est que tu l'es aussi
I l faudrait quand même qu'on se calme non ??
C a va pas la tête non ???
E t pis quoi encore ??
S erait dangereux d'arrêter subitement !!!
Par sab - Publié dans : AVEC LE DESHYDRATEUR
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Lundi 8 juin 2009

j'ai la déshydrat mania .... tous les fruits et

légumes y passent
Je vous ai parlé de mon super déshydrateur reçu par Rue du
commerce LA ... et évidemment je continue mes expériences !!! tout y
passe et je peux vous dire qu'il y en a un qui n'en mène pas large en
ce moment, c'est Mr Sab !!! il a peur d'y passer lui aussi, et vu ce que
ça donne sur cetrains légumes (fripés et rabougris !!!!) il flippe un peu
Mr Sab!!!
alors voici mes derniers essais réussis et même plus que réussis,
même si je n'ai personnellement pas trop aimé le kiwi (mais c'est
strictement perso!!!)

je dis oui, aux cerises (dénoyautées), aux framboises (un énorme oui
même ), aux kiwis (oui quand même!!!), aux abricots ....

par contre je dis non aux courgettes (pas de goût et vraiment

mollasses !!!) et non aux carottes (rabougries) enfin pour le moment
car je vais tester une autre façon de les faire !!! peut être qu'en les
faisant en lanières ce sera mieux !!!

Par sab - Publié dans : AVEC LE DESHYDRATEUR

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Samedi 6 juin 2009

pommes et tomates séchées ... quand je fais

ma "Coffe" pour un déshydrateur !!!
J'ai fais ma Coffe.... et je n'étais pas fière fière de moi ... j'avais dis
jamais ..et je l'ai fais ... et le pire c'est que je ne regrette pas !!
à force de voir tous ces partenariats partout sur les blogs, j'avoue qu'il
y a des moments ou ça me donne envie de changer de métier !!! parce
que voir des recettes avec presque plus de marques et de liens sur
lesquels cliquer que d'ingrédients il y a des moments ou je regrette
l'ancien temps.... celui de me débuts, celui ou tout ça n'existait pas ....
c'était le bon temps, celui ou les photos étaient plus qu'hasardeuses,
celui ou l'épate était beaucoup moins présent ... celui ou
l'amateurisme était légion....mais c'était il y a longtemps ... enfin il y a
2 ans !!!! la blogsphère culinaire à bien changée en 2 ans .... en bien
pour certaines choses mais pas pour tout ...
alors moi qui avais dis que je ne me laisserais pas prendre dans les
filets du partenariat, quand j'ai vu que je pouvais avoir le
déshydrateurdont je rêvais depuis quelques mois, j'ai craqué !!! et j'ai
bien fait !!! alors j'ai un peu fait ma Coffe (bah ouais, moi quand je l'ai
entendu faire sa pub pour des produits d'une certaine enseigne pas
forcément réputée pour la qualité et le côté naturel des produits, j'ai
un peu pouffé de rire !!!! il y à quelques années, le jambon sous
cellophane c'était de la M .... et maintenant c'est extra .... ah l'appât du
gain !!!!)
donc je n'ai pu résister aux avances de Mathias de Rue du
commerce.... (avances culinaires bien sûr, je rassure Mr Sab !!) il faut
dire que ce Mathias, il sait y faire .... tu as l'impression qu'il est derrière
son ordi à attendre que tu lui écrives ....à moins que ce ne soit mon
charme fou qui ait agit !!!! il répond à tes questions (et je peux vous
dire qu'avec moi il a eu du mérite !!!!) en moins de temps qu'il n'en
faut pour le dire ... j'ai donc reçu mon déshydrateur hier matin, et
après avoir cherché le mode d'emploi partout pendant 1 heure, je l'ai
enfin trouvé sous la boite !!! oui dans ma précipitation, j'ai tout retiré
de la boite comme une môme le matin de Noël et j'ai posé le carton
dessus !!!! ah Sab, tu ne changeras donc jamais !!!
bref, je me suis lancé dans le séchage en étant quand même très très
sceptique, j'ai suivi le truc toute la journée .... toutes les 10mn, je
regardais, je soulevais le capot...et j'ai été bluffée ... franchement c'est
génial .. d'ailleurs j'ai juste réussi à sauver deux rondelles pour la
photo !!!!! tout le reste a été avalé en 5mn, et je peux vous dire que
j'ai une mission d'une importance vitale
aujourd'hui ...recommencer !!!!
seul problème, on est pas près d'arrêter de prendre l'apéro chez
Sab !!!
en même temps, niveau calories, je peux vous dire que moins
calorique, il n'y a pas...oui ne rien grignoter, mais là ça ne s'appelle
plus l'apéro non???!!!!
ça te donne des tomates hyper croustillantes et des rondelles de
pommes comme celles du commerce ....
alors regardes un peu ce qu'on ve se taper tout l'été chez Sab ....
des tomates séchées

juste un petit conseil, il faut faire les tranches assez épaisses quand
même sinon il ne reste que des miettes !!!!
des pommes séchées
alors vive les fruits et légumes séchés pour un apéro léger, léger ...
(t'as vu je fais des rimes !!) par contre tu oublies les rondelles de
pomme de terre ... je l'ai fait pour toi et crois moi, c'est abject !!!

Tomates séchées aux thym libanais

Pour 2 petits bocaux de M. Le Parfait

Une dizaine de tomates (de quoi remplir 5 plateaux du déshydrateur)

4 gousses d'ail
4cc de thym libanais (il s'agit d'un thym très parfumé, mais vous pouvez
aussi utiliser du thym officinal ou d'autre herbes de votre choix)
QS huile d'olive
Sel (facultatif, je préfère saler la prépartion qui incluera les tomates séchées)

Laver les tomates et les trancher sur environ 8 milimètres d'épaisseur.

Les répartir sur les plateaux du déshydrateur et laisser sécher 8 heures.
Déposer les tranches de tomates séchées dans les bocaux, avec les gousses
d'ail épluchées, le thym libanais et couvrir d'huile.
Fermer les bocaux après avoir éboullantées les rondelles.

Comme je suis un peu parano, je stérilise les bocaux, mais si tout est
hermétiquement recouvert d'huile, çà peut se conserver tel quel.

Allez, demain, je vous dit ce que j'en ai fait... Je vous laisse spéculer en
attendant, c'est fastoche...

Les cinq meilleures raisons d’acheter un déshydrateur

16 août 2003 42 commentaires
Êtes-vous un bon candidat pour faire l’acquisition d’un déshydrateur à aliments? À la
manière d’un certain Late show, voici les cinq meilleures raisons d’en acheter un…

5. Il y a plus de fines herbes que de vêtements accrochées sur la corde à linge du sous-sol.

4. Vous prévoyez faire un voyage dans l’espace d’ici quinze ans et vous devez
commencer à amasser des provisions.

3. Vous aimez tant les tomates séchées que vous en mettez dans vos salades même quand
votre potager regorge de tomates fraîches.

2. Votre budget mensuel de boeuf jerky dépasse celui de vos achats en viande fraîche.

1. Vous calculez que le modèle d’entrée de gamme de NESCO/American Harvest n’est

pas une dépense de 40$, mais bien une économie de 710$ lorsque vous comparez à un
modèle de luxe en bois à 750$ (que vous n’auriez jamais pu vous payer de toute
façon ;-)).

Eh oui, j’avoue, j’ai craqué… Alors que j’hésitais à

acheter un modèle bas de gamme, craignant pour sa
durabilité, c’est la rencontre d’une herboriste la semaine
dernière qui m’a convaincue. L’entrée de gamme roule
chez elle du début de l’été jusqu’à l’automne et elle
expliquait qu’à ce rythme, elle en brûle un toutes les
années et demie environ. Mais elle rachète toujours le
même modèle, de sorte qu’elle peut rouler avec des
plateaux supplémentaires!

Sachant que je n’aurai pas un usage aussi intensif, je me

suis dit que le modèle de base (déniché chez Walmart)
conviendrait parfaitement à mes modestes besoins…
quitte à acheter du plus haut de gamme lorsque j’en aurai
les moyens ou si je réalise que je fais un usage vraiment
incroyable de cet appareil!

Depuis deux jours, j’y ai fait sécher des tomates Principe borghese du potager, de
l’estragon, du basilic… Et aujourd’hui, j’ai fait mon premier jerky de viande chevaline
avec les épices d’essai inclues dans l’emballage. J’avais quelques doutes à l’idée
d’utiliser de la viande hachée pour faire du jerky, mais mon doux et moi constatons avec
surprise que le résultat est parfait!

J’ai déjà hâte d’expérimenter et de développer mes propres recettes de marinades pour
mettre cette merveilleuse petite machine à profit. C’est à suivre!
Saumon confit des Banlieusardises
26 août 2003 21 commentaires

Hier, j’ai reçu un mot doux de mon doux

alors que j’étais au bureau, intitulé
«retenez-moi, quelqu’un». J’ai cru que
son boulot lui causait quelques soucis. Eh
non. Il avait surtout une grande difficulté
à s’empêcher de manger d’une traite le
petit sachet de saumon teriyaki confit que
j’avais préparé la veille au déshydrateur.

À mon retour, le soir, il n’en restait plus

que deux ou trois morceaux, que nous
avons grignotés en discutant. «Ne mets pas cette recettes sur les Banlieusardises, s’il-te-
plaît…» Interloquée, je l’ai regardé pour mieux comprendre. «Contrairement à tes autres
recettes, celle-ci ne ressemble à rien de ce que les gens connaissent déjà. C’est unique.
C’est notre première recette de famille, qu’on pourrait se transmettre en secret de
génération en génération…»

Bon, bon, bon. Encore faudrait-il commencer par avoir une deuxième génération à élever
pour penser lui transmettre des recettes secrètes ;-) Allez, pour la postérité, je confie à ma
famille de lecteurs cette recette dont la simplicité désarmante n’a d’égal que son bon
goût… faites-en bon usage!

Ingrédients
· 1 filet de saumon moyen (plus proche du
centre que de la queue, pour pouvoir faire
de belles tranches)
· 3 c. à table de sauce soya
· 1 c. à table de miel
· 1 c. à thé de jus de lime
· 5 feuilles de coriandre vietnamienne (ou
encore quelques morceaux de gingembre frais coupés grossièrement)

Préparation
· Retirez la peau du filet de saumon, puis découpez la chair en minces tranches (pour une
belle coupe, procédez en tenant le couteau en diagonale plutôt qu’à la verticale);
· Mélangez la sauce soya, le miel, le jus de lime et écrasez les feuilles de coriandre
vietnamienne pour qu’elles libèrent leur saveur;
· Déposez les morceaux de saumon dans la marinade et laissez mariner pendant 30
minutes à température pièce;
· Déposez les tranches sur du papier absorbant pour enlever l’excédent de marinade, puis
mettez-les dans le déshydrateur;
· Laissez déshydrater pendant environ 5h, ou jusqu’à ce que les morceaux soient
croustillants, sans être aussi secs qu’un jerky; épongez au papier absorbant quelques fois
pour enlever l’excédent d’huile en cours de déshydratation;
· Lorsqu’ils sont prêts, déposez les morceaux dans un papier absorbant pendant deux
heures, puis emballez-les.

Le moins qu’on puisse dire, c’est que pour une première tentative de recette inventée
pour le déshydrateur, c’est réussi! L’utilisation de miel dans la marinade donne une
incroyable texture confite, qui donne envie d’en grignoter encore et encore… Pour des
raisons évidentes, je ne saurais vous dire combien de temps ils se conservent, ni à
température pièce, ni au réfrigérateur!

C’est un met qui se déguste tel quel, mais qui pourrait aussi remplacer avantageusement
les lardons dans une salade!

Ah oui, une dernière chose: si vous la faites, n’oubliez pas de dire que cette recette vous
vient de votre arrière-grand-tante Martine… ;-)

Jerky de boeuf aux herbes du jardin

19 septembre 2003 6 commentaires

Voici un jerky de boeuf où les épices du potager (romarin, origan et thym dans ce cas)
sont très présentes. Ce serait une manière parfaite de prolonger l’été de quelques
semaines… encore faudrait-il qu’il reste du jerky plus que quelques jours au frigo ;-)

Ingrédients
· 500 g. de boeuf haché extra-maigre
· 1 c. à thé de sel (quantité minimale
nécessaire pour tuer les bactéries dans les
phases initiales du séchage… si vous
variez la quantité de boeuf, adaptez la
quantité de sel en conséquence)
· 1 c. à thé de romarin
· 1 c. à thé d’origan
· 1 c. à thé de thym
· 1 c. à thé de paprika
· ¼ c. à thé de poivre de cayenne (facultatif)
· 1 c. à thé de poudre d’oignon
· ½ c. à thé de sauce Worcestershire
· ¼ c. à thé de fumée liquide naturelle

Préparation
· Mélangez tous les ingrédients dans un grand bol;
· Prenez de petites portions de viande, façonnez-les en longues et minces saucisses en les
roulant sur une surface plane, puis déposez-les au fur et à mesure sur la grille du
déshydrateur;
· Lorsque toutes les saucisses ont été formées, activez le déshydrateur (le temps de
déshydratation peut varier selon l’épaisseur de la viande; dans mon cas, il a fallu environ
5h);
· Toutes les 2h, épongez l’huile qui perle à la surface de la viande et vérifiez la
consistance de la viande en brisant un morceau entre les doigts (c’est prêt lorsque
l’intérieur a entièrement perdu sa teinte rosée, mais que le jerky reste souple).

Magret de canard séché au déshydrateur

07 décembre 2005 5 commentaires

En prévision des réceptions du temps des Fêtes, j’ai voulu refaire de délicieux magrets de
canard séchés aux épices que j’avais préparés l’an dernier. Mon doux m’a donc rapporté
deux beaux gros magrets du périgord, que j’ai mis à macérer dans une saumure de sel et
de fructose au frigo. Mais après les 36h de macération, il m’est venu une idée: et si, plutôt
que de laisser la viande sécher au réfrigérateur pendant deux longues semaines, je la
tranchais tout de suite pour la faire sécher au déshydrateur?

Aussitôt pensé, aussitôt fait, ou plutôt, à moitié fait: j’ai quand même mis un des magrets
à sécher au frigo, et n’ai imposé le déshydrateur qu’au second…
Comme les étages de mon déshydrateur sont peu distants les uns des autres, il n’était pas
possible de faire sécher le magret entier, ce qui aurait sans doute donner un résultat
s’approchant d’un lent séchage au frigo. En tranchant tout de suite le magret, le résultat
prévisible était que les tranches seraient plus sèches. Par ailleurs, je doute que cette
méthode passerait le test de l’innocuité alimentaire, le centre des tranches n’ayant pas été
en contact avec du sel (qui normalement empêche la prolifération bactérienne pendant les
stades initiaux du séchage d’une viande au déshydrateur). Alors, impatients de ce monde,
faites la recette à vos risques et périls! Tout ce que je peux vous dire, c’est que le résultat
est bien bon, et qu’il aide à patienter d’ici à ce que le temps fasse son oeuvre avec le
magret laissé à sécher au frigo ;-)

Ingrédients
· 1 beau magret de canard
· Kirsch
· Gros sel
· Fructose (ou sucre)
· … et un brin d’impatience!

Préparation
· Badigeonnez le magret de kirsch;
· Couvrez le fond d’un petit moule à pain d’un mélange de 1/3 fructose et de 2/3 sel au
fond;
· Posez le magret, puis couvrez-le du même mélange 1/3 fructose et 2/3 sel;
· Couvrez d’un papier cellophane et réfrigérez pendant 36h;
· Coupez le magret en tranches minces et disposez-les sur les étages du déshydrateur;
· Laissez déshydrater environ 3h30, ou jusqu’à ce que les tranches vous semblent à point;
· Réfrigérez les tranches de magret séchée et dégustez aussi souvent que possible, quitte à
ce qu’il n’en reste déjà plus après 24h (oui, j’avais très, très, très envie de magrets séchés,
bon!)

Saumon séché confit à l’érable

21 décembre 2008 11 commentaires

Beaucoup de grandes inventions furent le fruit du hasard: il n’y a qu’à penser aux rayons
X, au célèbre petit Post-it et, ÉVIDEMMENT, au saumon confit…

Je charrie un peu. À peine. Mais le fait est qu’en faisant sécher du saumon pour la
première fois dans mon déshydrateur, je pensais obtenir des petites croustilles très sèches,
comme celles que j’adorais acheter à l’époque chez SAUM-MOM. Une version marine
du boeuf jerky, en somme.

Comme j’aime bien les mélanges sucrés-salés, j’ai toutefois fait mariner le saumon dans
une sauce teriyaki avant de les faire sécher. The rest is history… en tout cas, chez nous!

Une fois les tranches déshydratées: SURPRISE! Elles étaient caramélisées, mais encore
tendres, et non desséchées comme je le prévoyais. Déjà délicieuses, elles sont devenues
carrément divines après un bref passage au frigo.
Si vous cherchez des petites bouchée pour faire grignoter vos invités pendant les Fêtes, je
vous assure que vous aurez-là de quoi les surprendre. Chose certaine, ça change des
chips! Le saumon confit est aussi parfait pour apporter comme contribution dans un «pot
luck»: on ne monopolise pas l’espace comptoir ni le four, mais assurément les
conversations ;-)

C’est une recette sucrée-salée qui permet bien des variantes… je vous en propose
quelques unes entre parenthèses, mais osez-en d’autres et revenez nous en parler!

Ingrédients
· 1 filet de saumon
· 4 c. à table de sauce soya (ou nuoc mam)
· 4 c. à table de sirop d’érable (ou miel)
· 1 c. à table de jus de citron (ou lime)
· 20 gouttes de fumée liquide naturelle mesquite (ou 1 c. à table d’huile de sésame grillé)
· (Vous pouvez aussi ajouter du gingembre frais haché, de l’ail, de la coriandre ou autres
fines herbes et épices de votre choix à la marinade, mais cette fois-ci, je n’en ai pas mis)

Préparation
· Retirez la peau du filet de saumon, enlevez bien toutes les arrêtes, puis découpez la
chair en tranches minces (pour une belle coupe, procédez en tenant le couteau en
diagonale plutôt qu’à la verticale);
· Mélangez la sauce soya, le sirop d’érable, le jus de citron, la fumée liquide et,
éventuellement, les fines herbes et épices de votre choix;
· Mettez les morceaux de saumon à mariner dans ce mélange pendant 30 minutes à
température pièce;
· Déposez chaque morceau sur la grille du déshydrateur (note: auparavant, j’enlevais
l’excédent de marinade en les déposant sur du papier absorbant avant de les faire
déshydrater, mais je trouve finalement que c’est une étape inutile… et que les morceaux
de saumon s’enlèvent mieux après le séchage lorsqu’on les a mis tels quels!)
· Laissez déshydrater pendant environ 5h, ou jusqu’à ce que les morceaux soient confits
(ils deviennent alors légèrement transparents, perdant la teinte rosée du saumon cuit, et ils
sont légèrement croustillants, mais jamais aussi durs qu’un jerky);
· Lorsqu’ils sont prêts, déposez les morceaux dans un plat et réfrigérez au moins une
heure… c’est après la réfrigération qu’ils sont à leur meilleur!

Si vous n’avez pas de déshydrateur, vous pouvez essayer de les faire sécher au four à feu
très doux. C’est ce que suggère Taty, une adepte de la première heure du saumon confit,
qui a imaginé une variante qu’elle appelle des bonbons de saumon, reprise sur le blogue
Trop bon (avec une photo trop alléchante!)
N’hésitez pas aussi à relire les commentaires des deux anciens billets consacrés à mes
versions antérieures du saumon confit (version originale et nuoc mam et gingembre): mes
voisins et voisines virtuelles ont toujours d’excellentes idées!

Rouleaux de Fruits Déshydratés

Aromatisés aux Huiles...

Posté le 29/10/2009 11:34:00 Par Vert ma Nature! (Voir son site)

Un grand classique de la collation des écoliers que ces rouleaux de fruits,

mais en version très santé (parce que sans sucre ajouté) et même
thérapeutique, grâce aux Huiles Essentielles (HE)!

Saveur du jour: Poires (trop mûres, faut les passer!) & Pommes.

J'y ai ajouté des Huiles Essentielles de Cannelle (feuilles) et de

Gingembre pour ''épicer''.
Ce faisant, je fais d'une pierre, deux coups, car ces deux HE stimulent le
système immunitaire (par les temps qui courrent... ai-je besoin d'en dire
plus?), et de plus, la cannelle a un effet antibactérien prouvé (et bien
plus), quoique moins prononcé dans ce cas-ci, car j'ai utilisé la cannelle
distillée des feuilles et non de l'écorce, qui elle, est dermocaustique
(qui entraîne des brûlures de la peau et des muqueuses).
Un petit rappel afin que vous n'ayez pas la main trop lourde avec les HE,
n'oubliez pas que la pâte de fruits va se concentrer en déshydratant, le mieux
est d'éviter d'en mettre plus de 4 gouttes, sinon vos rouleaux seront trop
''parfumés'' et fort en bouche!

Recette des Rouleaux de

Fruits aux Huiles Essentielles
Ingrédients
6 Poires (Bartlett ici)6 Pommes (Fuji dans mon cas) 1 à 2 gouttes de HE
Cannelle (feuilles et non l'écorce qui est dermocaustique!)1 à 2
gouttes de HE Gingembre Eau de Source si nécessaire...
Instructions
Nettoyer, enlever les coeurs et couper en morceaux les fruits.Réduire en
purée à l'aide du Blender ou encore du Vitamix.Rajouter les HE et de l'eau
si nécessaire.Mettre la purée sur des feuilles de Teflex et mettre au
Déshydrateur pendant 2 heures à 145°F. *Pas de déshydrateur... Pas de
problème! Cliquez ICI pour les instructions à suivre avec un four

conventionnel! :) Ensuite, baisser

le déshydrateur à 105°F et cuire de 6 à 8 heures. Retourner les petits pains
sur la grille pour cuire le dessous, en enlevant la feuille de Teflex.
 Déshydrater jusqu'à l'obtention
de la texture désirée...

* J'ai remarqué avec la pratique, que lorsque des recettes requièrent un

déshydratage, un goût de ''sûrette'' ou aigre était invariablement au rendez-
vous... pas appétissant. J'ai réglé ce problème en faisant une cuisson plus
élevée sur une période d'1 à 2 heures tout dépendant de l'épaisseur du
mélange à déshydrater. Et le problème est disparu!!

Fraises déshydratées

Il y a quelques années, une de

mes clientes m'a donné en cadeau; un petit pot de fraises déshydratées.
Quand j'ai goûté à ça, j'ai fais WOW!. Merci Lyne!
J'en mangeais juste quelques unes à la fois, car je voulais les garder
longtemps.

Il y a deux ans et l'an passé, j'ai pris quelques cours en alimentation

vivante, cliquez sur le lien vous verrez la définition de l'alimentation
vivante ou crudivorisme.
Je me suis acheté un déshydrateur pour me concocter entre autres des

recettes d'alimentation vivante et voilà que

je l'utilise beaucoup pour déshydrater des fruits, herbes et autres.

J'ai expérimenté bien sûr les fraises, les poires, les bananes avec succès et
les bleuets avec un succès mitigé. Et j'utilise les plateaux de mon
déshydrateur pour faire sécher des fleurs et des plantes. Le déshydrateur,
moi, je l'avais acheté des naturopathes avec lesquelles j'avais pris des
cours, mais l'an passé j'ai vu à l'émission L'épicerie de Radio-Canada ( à peu
près la seule émission que j'écoute à la télé) un reportage où ils avaient
testé 4 déshydrateurs, alors voici le lien de ce reportage. J'étais contente,
car d'après ce reportage j'avais fait le bon choix.

Par contre, ce qu'ils ne disent pas, c'est qu'il faut également acheté les
feuilles ParaFLexx qui se vendent $10.00 chacune car c'est beaucoup plus
facile à laver que les treillis et vous garderez propre votre déshydrateur
plus longtemps. C'est un investissement...
je vous réfère ici à un article de ma copine qui parle et vous met en lien
avec des sites où ils vendent ces déshydrateurs.
Donc, mes belles fraises bio que j'ai acheté hier au Marché Jean Talon, se
sont fait sécher toute la nuit. En fait pendant environ 17 heures. Moi, je les
aime, bien minces et croustillantes, ça me donne l'impression de manger
des chips... mais SANTÉ. Je les mets à 135 o , j'ai essayé à 115 o,mais il y a
une différence de 12 heures de plus en déshydratation, alors , imaginez si
je les avais fait à 105 0 comme préconise l'alimentation vivante.... j'y serais
encore.
Je sais, je sais: les enzymes perdues....
Le gros avantage à faire sécher ces fruits soi-même et bien c'est comme
autre chose: on est plus sûre de ce qu'il y a dedans.
Hier, je regardais les sacs de fruits séchés (non bio) à l'épicerie; et on y voit
du sucre, des colorants et bien sûr des sulfites. A-t-on besoin d'ajouter du
sucre à des bananes ou à des pommes? Déjà assez sucrées au départ... Et
on pense rarement à ces colorants et ces sulfites qui sont allergènes pour
plusieurs personnes et que l'on retrouve dans des tas de trucs que l'on
achète.
L'idéal, c'est d'acheter BIO. Les fruits les plus flagrants entre les
traditionnels et les bio, ce sont les abricots. Quand vous aurez la chance de
remarquer, vous verrez....
Les fruits que l'on fait sécher soi-même, on peut les garder 1 an au frigo,
mais croyez-moi, vous ne les garderez pas un an.
Ça fait d'excellentes collations. Vous pouvez mélanger plusieurs fruits et/ou
des noix et hop! Vous avez une collation protéinée, bonne pour la santé et
vous savez ce qu'il y a dedans.
Vous pouvez aussi les utiliser dans des céréales, ou du yogourt....

Dehydrating Spaghetti for hiking – cheap, simple and fast

Posted on June 22, 2008, 8:13 pm, by Frank, under Food planning, drying, recipies.

Great food for hiking?

Simple and fast to prepare and rehydrate?
Excellent tasting high energy backpacking food?
Spaghetti bolognese joins “Our Hiking Blog Menu” as a cheap and tasty meal.
 Spaghetti Bolognese – cheap,
very tasty and an easy meal for multi day hiking

We have been drying food for bushwalking for the last few years and love the simplicity
of drying our home cooked meals. We can control the portion size and make sure we
have enough to eat after a long hard day in the bush. The taste and flavours are also
important when we hike and on our last trip to Tasmania we tried drying Spaghetti
Bolognese for the first time.

Recette avec deshydrateur

Craquers aux graines de lin

Avec sa grande capacité de réglage des températures, le deshydrateur Excalibur permet

de réaliser des crakers en qualité crudité.

Qu’est-ce que celà signifie ? Qu’en déshydratant à moins de 40°, vous préservez toutes
les qualités nutritives des aliments déshydratés, notamment tous leurs enzymes.

Appliquez celà aux graines de lin, si riches en Oméga 3, et vous obtenez des délicieux
craquers, sucrés ou salés, très simples à emporter partout, très nutritifs, faciles à réaliser
et à conserver, et très bon marché. Des aliments santé parfaits !
deshydrateur - craquers aux graines de lin

La méthode en est simple :

Il suffit de laisser hydrater toute une nuit des graines de lin dans 2 fois leur volume d’eau.
Les graines vont former un mucillage, sorte de liquide gluant, qui permet de libérer leurs
substances nutritives (enzymes, oméga 3, oligo-éléments..).

Vous y rajoutez ensuite ce que vous souhaitez :

 rien (pour des galettes à goût neutre, pour le petit-déjeuner, par exemple) ;
 épices, aïl ou légumes, pour des craquers salés délicieux à l’apéritif ou en pique-
nique ;
 baies de goji, raisins secs, fruits, noix de coco, avec un peu de sirop d’agave ou de
miel, pour des goûters ou en-cas savoureux.

Il suffit ensuite d’étaler la pâte obtenue sur vos feuilles parafflex (veillez bien à ce qu’elle
soit moins épaisse au centre que sur les cotés pour uniformiser le temps de séchage)
environ 24h. Vous pouvez ajuster la consistance finalle de vos craquers (plus molles pour
en faire des sortes de barres de céréales ou croquantes à l’apéritif).

Ces craquers se conserveront ensuite plusieurs mois.

Petit rappel de leurs propriétés nutritives :

 Les graines de lin moulues figurent parmi les meilleures sources d’oméga-3 du
règne végétal. Une seule cuillère à soupe (15 ml) de graines de lin moulues suffit
pour combler nos besoins quotidiens en oméga-3 d’origine végétale !
 La graine de lin renferme aussi des lignanes, un composé phytoestrogène (c’est-à-
dire qui s’apparente aux oestrogènes). De récentes études associent les lignanes de
la graine de lin à la prévention de certains types de cancer.
 Enfin, elle représente une excellente source de fibre, qui favorise le transit
intestinal.
Nos recettes préférées ?

 Mélangées à de l’ail et des oignons revenus dans de l’huile d’olive avec du curry
(de plus, ce mélange correpond totalement aux préconisations de David Servan-
Schreiber dans son livre “Anti-Cancer”) ;
 Mélangées à de l’ail crus et des grains de carvi ;
 Agrémentées de baies de goji, raisans secs, flocons d’avoine, flocons de châtaigne
et sirop d’agave, pour des goûters complets, apportant le plein d’énergie sans faire
grossir (indice glycémique bas)

deshydrateur Excalibur - plaque de céréales

Et vous, avez-vous des recettes à nous faire partager ?

Recette avec deshydrateur

Mots clefs: alimentation crue, barres céréales, craquers, recettes

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Article de Ann Charlotte -

Dernière mise à jour : le 12 août 2009.

Viande séchée : Faites vos charquis maison facilement

Les explorateurs espagnols furent parmi les premiers à découvrir une méthode pour
récupérer des restes de viande fraîche afin qu’elle serve à des repas ultérieurs. C’est en
Amérique centrale et dans le sud-ouest des États-Unis que ces pionniers observèrent des
Indiens qui découpaient la viande en longues lanières et la faisaient sécher à l’air et au
soleil. Ces Indiens appelaient cette viande «charqui», qui est devenu en anglais «jerky».
Vous pouvez préparer des charquis de votre cru, tout à fait originaux. Il y a bien sûr
plusieurs recettes, mais il sera agréable de créer vos propres plats. Vous pouvez utiliser
n’importe quelle combinaison de ces ingrédients : sauce soja, Worcestershire, tomate ou
barbecue; ail, oignon ou poudre de cari; sel assaisonné; ou poivre.

Prenez une pièce de viande crue, la plus maigre possible; plus il y a de gras, plus la durée
de conservation sera courte. La meilleur moyen d’obtenir des morceaux uniformes est
d’utiliser une trancheuse à viande mais un couteau bien affûté peut faire l’affaire. Il est
plus facile de bien découper la viande quand elle est légèrement gelée. Vous pouvez
découper dans le sens des nerfs ou en travers. Dans le sens des nerfs, la viande sera plus
coriace, en travers, elle sera plus tendre, mais plus friable.

Découpez des lanières de 2,5 cm de largeur et de 1cm d’épaisseur, aussi longues que
vous voulez. Après le découpage, retirez tout l’excès de gras. Pour mieux conserver le
charqui, appliquez un traitement de salage ou de saumurage avant le séchage. Le salage
consiste à enduire la viande de sel et d’autres assaisonnements, tandis que le saumurage
ajoute de l’eau au sel et aux assaisonnements. La viande marine dans la saumure jusqu’à
ce que le sel soit absorbé.

Le procédé de salage et de saumurage

Pour procéder au salage, étendez, les lanières de viande en une seule couche sur une
planche ou une autre surface plate. Saupoudrez du mélange salé les deux côtés des
lanières. Appliquez également. Empilez les lanières une par dessus l’autre dans un
contenant de verre, de plastique ou de pierre qui se ferme hermétiquement.

Pour la saumurage il faut d’abord empiler les lanières, puis verser la marinade jusqu’à ce
que les couches supérieures en soient recouvertes. Faites mariner au réfrigérateur de 6 à
12
heures (ou toute la nuit). Retournez les lanières plusieurs fois pour assurer une bonne
pénétration.

La déshydratation
Secouez la viande pour la débarrasser de l’excès de sel et étendez les lanières sur les
plateaux en une seule couche. Séchez à 145 °F pendant 4 à 6 heures environ, tout en
enlevant les gouttelettes de gras qui peuvent apparaître à la surface. Pour le testage,
utilisez toujours un instrument froid. Quand on le plie, le charqui devrait craquer, mais ne
pas briser.

La conservation
Placez le charqui refroidi dans des contenants hermétiques, comme des sacs en plastique
à fermeture à pression ou à glissière (type Ziploc), ou des sacs thermocollables. Il est
préférable de mettre chaque portion individuelle dans un sac distinct. Conservez dans un
endroit frais, sombre et sec. Si des traces d’humidité apparaissent à l’intérieur des
contenants, c’est que le charqui n’est pas suffisamment déshydraté et pourrait moisir.
Poursuivez le séchage
Recette avec deshydrateur

Mots clefs: comment secher la viande, cuisson viande, recette de viande séchée, recette
viande séchée, recettes viande, secher la viande, viande sèche, viande séchée

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Article de Geoffroy Barre -

Dernière mise à jour : le 23 juin 2009.

Réussir ses rouleaux de fruits et légumes déshydratés

Les lanières et rouleaux de fruits constituent un bon choix pour répondre à la question
“Qu’y a-t-il à manger ?”. Le yaourt, les restes de fruits ou de légumes peuvent être réduits
en purée, additionnés de sucre et d’épices pour faire une collation nutritive et
énergétique. Étendez la purée en couche mince sur des feuilles Paraflexx, ou des
pellicules plastique, et déshydratez. Le liquide se transformera en délicieuses grignotines
moelleuses. C’est si facile à faire !

Choisissez des produits mûrs ou même un peu plus avancés (mais pas gâtés), qui peuvent
être réduits en purée et se combinent bien ensemble. (Les fraises et la rhubarbe, ou les
bananes et les ananas font de bons mélanges.) Lavez, enlevez les meurtrissures, les tiges
et les noyaux; pelez si vous le désirez. (Mais souvenez vous que la peau est très
nutritive.) Passez au mélangeur jusqu’à consistance crémeuse.

Versez 1 1/2 à 2 tasses de purée sur des feuilles Teflex ou des pellicules plastique posées
sur les plateaux. Comme les extrémités tendent à sécher plus rapidement, la purée devrait
avoir 1/8 po d’épaisseur au centre et 1/4 po aux extrémités. Réglez la température du
déshydrateur à 57°C. La durée de séchage moyenne est de 4 à 6 heures. Une fois séchée,
la lanière devrait être légèrement brillante et non-collante au toucher. Laissez-la refroidir
et retirez-la du plateau. Roulez en forme de cylindre bien serré. Enroulez d’une pellicule
plastique bien ajustée.

Faire des rouleaux avec des fruits

Les fruits acidulés comme la rhubarbe et les canneberges doivent être sucrés avant le
séchage. Ajoutez à la purée de 1/4 à 1/2 tasse de miel ou de sucre. La quantité est une
question de goût. La saveur d’une lanière de pommes peut être rehaussée avec de la
cannelle ou de la muscade moulue.
Vous pouvez faire des lanières de bananes au beurre d’arachide avec 4 bananes mûres et
1 tasse de beurre d’arachide à l’ancienne. Essayez d’ajouter de la noix de coco ou des
noix hachées pour un goût encore plus savoureux et une meilleure apparence. (Réfrigérez
les lanières qui contiennent des noix car l’huile qui s’y trouve risquerait d’abréger leur
durée à la température ambiante.) Déshydratez à 57°C.
Faire des rouleaux avec du yaourt
Le yogourt déshydraté se transforme en bonbons aux couleurs vives. Ajoutez-y
de la saveur en y incorporant des fraises en purée ou de l’extrait de menthe. Pour de
meilleurs résultats avec des yogourts du commerce, utilisez des variétés déjà brassées.
Coupez les lanières de yogourt roulées en morceaux et déshydratez de nouveau chaque
bouchée individuelle pendant 1 heure. Cc procédé permet de bien sceller les côtés et
empêche les morceaux de coller dans leur contenant.

Faire des rouleaux avec des légumes

Les légumes peuvent être cuits à la vapeur jusqu’à ce qu’ils soient tendres, puis réduits en
purée, et assaisonnés d’herbes et d’épices. Une purée de tomates peut s’enrichir d’herbes
italiennes, puis être déshydratée pour être réhydratée plus tard, afin de servir de pâte de
tomates ou de sauce tomate. Les lanières de gazpacho faites de tomates, de concombres,
d’oignons, de poivrons verts et d’herbes constituent un vrai délice faible en calories ! Des
rouleaux de carottes peuvent servir de base à une crème de carottes. Avec un peu
d’imagination, vous pouvez expérimenter toutes sortes de lanières de légumes qui vont
vous plaire. Déshydrater à 57°C.

Durée de séchage

La durée approximative de séchage pour chacun des aliments vous est donnée dans le
tableau ci-dessous. Cette durée varie cependant selon plusieurs facteurs. Parmi ceux-ci, il
ya:

 le taux d’humidité dans l’air,

 le taux d’humidité dans l’aliment
 et les méthodes de préparation.

Humidité de l’air
Il doit y avoir circulation d’air, car l’air stagnant retient l’humidité et le processus de
séchage ne peut se produire. Ce processus doit être continu de façon à empêcher le
développement de micro-organismes. Consultez la météo locale pour connaître le taux
d’humidité. Plus ce taux est proche de 100 %, plus il faudra de temps aux aliments pour
sécher.

Humidité des aliments

La quantité d’eau dans les aliments est aussi un facteur à prendre en considération. Il faut
savoir que le contenu en eau d’un fruit ou d’un légume peut varier en raison des
précipitations qui se sont produites pendant sa croissance et d’autres facteurs
environnementaux, aussi bien qu’en raison de son degré de maturité.

Tranchage des aliments

Un tranchage uniforme des aliments est le dernier facteur à prendre en compte dans la
durée de séchage. Si les aliments sont tranchés correctement (pas plus que 1/2 cm
d’épaisseur) et distribués également en une seule couche sur les plateaux, vous obtiendrez
le séchage que vous souhaitez!
Sur le modèle Excalibur, le thermostat est gradué de 85 °F à 145 °F. Sur les modèles à 5
et 9 plateaux, qui n’ont pas de minuterie, l’interrupteur se trouve sur le thermostat.
Tournez dans le sens contraire des aiguilles d’une montre pour éteindre l’appareil.
Tournez dans le sens des aiguilles d’une montre jusqu’à la température désirée.

Guide de déshydratation de fruits

Température idéale : 57°C

Aliment Préparation Test (texture) Durée

Lavez, coupez en deux, puis en tranches, enlevez 20-28
Abricots Flexible
le noyau. Deshydratez avec la peau en dessous heures
Pelez, retirez les yeux fibreux. Retirez le trognon 10-18
Ananas Flexible
et coupez en tranches ou en morceaux de 1/2 cm. heures
6-10
Bananes Pelez et coupez en tranches de 1/4cm Dure
heures
Laissez entières. Pour les baies à peau dure, 10-15
Baies Dure
traitez par blanchiment. heures
Retirez les queues et les noyaux. Coupez end eux
et placez la peau en dessous. Deviendront comme Dure et 13-21
Cerises
des raisins secs, attention de ne pas trop collante heures
déshydrater.
10-12
Canneberges Même traitement que les baies Flexible
heures
Lavez, enlevez les taches, découpez en quartiers 22-30
Figues Flexible
et étendez en une couche, la peau en dessous. heures
Lavez, retirez les têtes, coupez en tranche de 1/2 7-15
Fraises Dure
cm. heures
Lavez, retirez la tête et pelez si désiré. Coupez en 11-19
Kakis Dure
rondelles de 1/2 cm. heures
Dure et 7-15
Kiwis Pelez et coupez en tranches de 1/2 cm
croustillante heures
Enlevez la pelure et les péins, coupez en Flexible et 8-10
Melon d’eau
morceaux. collante heures
Lavez, dénoyautez et, si vous le désirez, pelez.
8-16
Nectarines Coupez en tranches. Faites sécher peau en Flexible
heures
dessous.
Lavez, dénoyautez et, si vous le désirez, pelez. 8-16
Pêches Flexible
Coupez en tranches heures
Lavez, enlevez le trognon, pelez si désiré. Coupez 8-16
Poires Flexible
en tranches ou en quartiers. heures
Pelez, enlevez le trognon et coupez en tranches ou
7-15
Pommes en rondelles fines. Saupoudrez de cannelle si Flexible
heures
désiré.
 Lavez, coupez en deux. Enlevez les noyaux et
Prunes à 22-30
pressez l’arrière pour exposer le plus de surface à Dure
pruneaux heures
l’air.
Lavez, enlevez les queues, coupez en deux ou
laissez entier. Placez les moitiés la peau end 22-30
Raisins Flexible
essous. Le blanchiment réduit de moitié la durée heures
de séchage.
6-10
Rhubarbe Lavez et coupez en lannières. Dure
heures

Guide de déshydratation de légumes

Température idéale : 52°C

Test
Aliment Préparation Durée
(texture)
Asperges Lavez et coupez en morceaux. Friable 5-6 heures
Aubergines Lavez, pelez, coupez en tranches. Dure 4-8 heures
Enlevez tout à l’exception de la partie du haut.
Brossez bien, cuisinez à la vapeur jusqu’à tendreté. 8-12
Betteraves Dure
Laissez refroidir, pelez et coupez en tranches fines heures
ou en cubes.
Lavez et nettoyez. Coupez les tiges en morceaux, 10-14
Brocolis Friable
laissez les fleurettes entières. heures
Lavez, retirez les bouts, pelez ou râpez. Coupez en 6-10
Carottes Dure
cubes ou en rondelles. heures
Lavez bien, enlevez les feuilles. Coupez les 3-10
Céléri Dure
branches en bandes fines. heures
Brossez ou nettoyez avec un linge humide. Coupez
Champignons en tranches fines de la tête au pied. Etendez en une Dure 3-7 heures
seule couche.
7-11
Chou Lavez, nettoyez et coupez en larges bandes. Friable
heures
Coupez en morceaux, retirez toutes les graines.
Cuisez jusqu’à texture tendre. Raclez la pulpe et
7-11
Citrouilles passez la au mélangeur pour en faire une purée. Dure
heures
Versez sur des feuilles Paraflexx. Une fois séchée,
recouvrez de pellicule plastique et roulez.
Concombres Lavez, coupez en tranches. Dure 4-8 heures
10-
Courges d’été Lavez, pelez si désiré. Coupez en tranches fines. Dure
14heures
Lavez et coupez en morceaux. Cuisez jusqu’à
7-11
Courges d’hiver tendreté. Réduisez la pulpe en purée au mélangeur. Dure
heures
Versez la purée sur les plateaux.
Gombos Lavez, nettoyez, coupez en rondelles. Dure 4-8 heures
Haricots (verts Lavez, coupez les bouts. Coupez en morceaux ou à 8-12
Friable
ou jaunes) la française. heures
Lavez bien, nettoyez, enlevez les tiges dures.
Laitues et Etendez sur le plateau de façon que les feuilles ne
Friable 3-7 heures
salades se chevauchent pas. Pour un meilleur séchage,
remuez plusieurs fois.
Epluchez, enlevez les barbes et cuisez à la vapeur.
6-10
Maïs Epargnez et étendez les grains sur le plateau, Friable
heures
remuez plusieurs fois pendant le séchage.
Enlevez la racine et le haut, ainsi que les premières
Oignons couches. Coupez en tranches fines, en rondelles ou Dure 4-8 heures
hachez. Séchez à 62°C.
Brossez, nettoyez et pelez sid ésiré. Coupez en Coriace / 7-11
Panais
tranches. friable heures
Ecossez, lavez et cuisez à la vapeur jusqu’à ce
Pois qu’ils soient ramollis. Rincez à l’eau froide, Friable 4-8 heures
asséchez avec un essuie-tout.
Poivrons et Enlevez les tiges, les graines et la partie blanche.
Dure 4-8 heures
piments forts Lavez et asséchez. Hachez ou coupez en bandes.
Utilisez des pommes de terre nouvelles. Lavez,
épluchez si désiré. Cuisez à la vapeur 4 à 6 Friable ou 6-14
Pommes de terre
minutes. Coupez en batonnets ou en tranches voire dure heures
en rondelles (chips).
Laissez les grains sur l’épi jusqu’à ce qu’ils soient
Pop-corn bien secs. Egrenez et faites sécher jusqu’à ce que Ratatinée 4-8 heures
les graines soient ratatinées.
Lavez et enlevez les tiges. Coupez en rondelles
Dure ou
Tomates fines pour les tomates cerises. Coupez en deux et 5-9 heures
friable
faites sécher avec la peau en dessous.
8-12
Rutabagas Pelez et coupez en tranches. Friable
heures
Lavez et cuisinez à la vapeur jusqu’à tendreté. 7-11
Ignames Friable
Pelez et coupez en tranches fines. heures
7-11
Zucchinis Lavez et coupez en petites tranches Friable
heures
Deshydratation alimentaire

Rouleaux de compote de pommes au

déshydrateur

rouleaux de fruits, mais pour cela il faut des petits plateaux speciaux, genre galettes fines en plastique ronde, avec un trou au centre. Je mets
une galette par plateau.
je les ai achetés avec mon deshydrateur.
Enduire d'une couche légère d'huile végétale en aérosol ou au pinceau chaque galette pour l'empêcher de coller et verser la purée de fruits.
Placer chaque galette dans un plateau du déshydrateur et faire sécher jusqu'à ce que la purée ait l'air dure mais flexible, de 4 à 12 heures
environ.
Il ne devrait pas y avoir de parties collantes sur ou sous la nappe de purée.
Retirer le rouleau aux fruits lorsqu'il est encore chaud, le rouler, le couper en plus petits morceaux (si désiré) et les emballer dans une
pellicule en plastique.
Conserver les rouleaux aux fruits dans des récipients étanches, à l'abri de l'humidité.

Rouleaux de compote de pommes au déshydrateur

1kg de pommes, épluchées, évidées et coupées en quartiers

125gr de jus de citron
125gr de sucre
1 c. à thé de cannelle

Dans une marmite, réduire en compote les pommes avec 125gr d'eau (environ 15 à 20 minutes).
Dans le mélangeur, ajouter le jus de citron et graduellement la compote de pommes et réduire en purée.
Ajouter le sucre et la cannelle, bien mélanger.
Faire sécher au déshydrateur selon la méthode recommandée.
Pour réhydrater la compote de pommes une fois déshydratée, mesurer la purée avant de la faire sécher et ajouter le même volume d'eau.

Ps: ces recettes ne sont pas de moi, je les ai trouvées soit sur le guide de mon appareil; soit sur le web

rouleaux de fruits, mais pour cela il faut des petits plateaux speciaux, genre galettes fines en plastique ronde, avec un trou au centre. Je mets
une galette par plateau.
je les ai achetés avec mon deshydrateur.
Enduire d'une couche légère d'huile végétale en aérosol ou au pinceau chaque galette pour l'empêcher de coller et verser la purée de fruits.
Placer chaque galette dans un plateau du déshydrateur et faire sécher jusqu'à ce que la purée ait l'air dure mais flexible, de 4 à 12 heures
environ.
Il ne devrait pas y avoir de parties collantes sur ou sous la nappe de purée.
Retirer le rouleau aux fruits lorsqu'il est encore chaud, le rouler, le couper en plus petits morceaux (si désiré) et les emballer dans une
pellicule en plastique.
Conserver les rouleaux aux fruits dans des récipients étanches, à l'abri de l'humidité.

Rouleaux aux pommes

1kg de pommes (sans coeur ni pelures) coupées en quartier

125gr d'eau
125gr de jus de citron
125gr de sucre
1 c. à thé de cannelle moulue

Faire mijoter les pommes dans une marmite avec l'eau environ 15-20 minutes.
Mettre le jus de citron dans un mélangeur et ajouter graduellement les pommes refroidies. Réduire en purée. Ajouter le sucre et la cannelle.
Bien mélanger. Enduire la plaque pour fruit roulé et ajouter le mélange. Faire sécher.
Recette un peu forte en cannelle.
Cette recette donne 2 roulés.
Réfrigérer le reste, et lorsque le premier est sécher, recommencer avec le reste de la préparation.

Ps: ces recettes ne sont pas de moi, je les ai trouvées soit sur le guide de mon appareil; soit sur le web

rouleaux de fruits, mais pour cela il faut des petits plateaux speciaux, genre galettes fines en plastique ronde, avec un trou au centre. Je mets
une galette par plateau.
je les ai achetés avec mon deshydrateur.
Enduire d'une couche légère d'huile végétale en aérosol ou au pinceau chaque galette pour l'empêcher de coller et verser la purée de fruits.
Placer chaque galette dans un plateau du déshydrateur et faire sécher jusqu'à ce que la purée ait l'air dure mais flexible, de 4 à 12 heures
environ.
Il ne devrait pas y avoir de parties collantes sur ou sous la nappe de purée.
Retirer le rouleau aux fruits lorsqu'il est encore chaud, le rouler, le couper en plus petits morceaux (si désiré) et les emballer dans une
pellicule en plastique.
Conserver les rouleaux aux fruits dans des récipients étanches, à l'abri de l'humidité.

Rouleaux de fraises

un rouleau au fruits avec 500gr de fraises mixées mélangées avec 4 c. a qoupe de compote de pommes.
temps de séchage: 8h30

Ps: ces recettes ne sont pas de moi, je les ai trouvées soit sur le guide de mon appareil; soit sur le web
rouleaux de fruits, mais pour cela il faut des petits plateaux speciaux, genre galettes fines en plastique ronde, avec un trou au centre. Je mets
une galette par plateau.
je les ai achetés avec mon deshydrateur.
Enduire d'une couche légère d'huile végétale en aérosol ou au pinceau chaque galette pour l'empêcher de coller et verser la purée de fruits.
Placer chaque galette dans un plateau du déshydrateur et faire sécher jusqu'à ce que la purée ait l'air dure mais flexible, de 4 à 12 heures
environ.
Il ne devrait pas y avoir de parties collantes sur ou sous la nappe de purée.
Retirer le rouleau aux fruits lorsqu'il est encore chaud, le rouler, le couper en plus petits morceaux (si désiré) et les emballer dans une
pellicule en plastique.
Conserver les rouleaux aux fruits dans des récipients étanches, à l'abri de l'humidité.

Rouleaux de fruits

Réduire en purée 500gr de fraises fraiches. Passer dans une mousseline pour retirer une partie des graines. Verser sur un plateau. Étaler sur 6
mm d'épaisseur. Sécher pendant 8 a 15 heures.
VARIANTES: Ajouter des pommes aux fraises. Saupoudrer de la cannelle ou de la noix de coco sur la purée apres l'avoir mise sur une garniture
de plateau.

Ps: ces recettes ne sont pas de moi, je les ai trouvées soit sur le guide de mon appareil; soit sur le web.

Home dehydrating food

Imagine you could reduce the weight and size of your tent by eighty percent
while it was in your boat, then when you reached camp, plump it up to its
original size, weight and shape. It sounds ludicrous, yet you can perform such
astounding magic with what’s often the heaviest item in expedition - food.

At last weekend's Plas Y Brenin Paddle Expedition Symposium I found other people were
interested in knowing more about this, so I've posted an updated version of an article I
wrote for TGO Magazine.

A sustaining home-made tomato sauce

with pasta might look unappetising, like a torn up red tissue, but it weighs little more than
a hanky and fits in the palm of a hand. A delicious meal of tuna and mushrooms with rice
weighs little more than the zip-lock bag it’s in. Before we hiked the Pacific Crest Trail in
2002, my partner Liz and I dried several months of supplies.

From our trials and errors, I’ve distilled a basic formula for making simple, cheap
backpacking meals at home.
 People have been drying food for
centuries. Some buried it in hot sand, others smoked it, while in Peru they fashioned a
type of crisp by air-drying potatoes. Trekkers in Nepal and Pakistan still see fruit and corn
drying in the sun. The idea is for hot, dry air to drive out moisture without cooking the
food. This inhibits the growth of micro organisms and has long been the easiest and
cheapest method of food preservation.

Nowadays it’s considerably easier with a home dehydration machine, which is little more
than a fan heater with trays stacked on top. The mesh trays allow air to rise through
them, and while this is great for drying meat or fruit, backpackers will need several solid
sheets called “leather sheets” to dry sauces and small items like peas and rice. There are
recipe books describing techniques such as dipping, blanching and candying, with
methods of drying everything from asparagus to zucchini (OK courgette - the books tend
to be American). But who has the time to do that? Instead, I’ll give you a fast and efficient
way of starting to make your own range of hill-meals with the minimum of fuss.

Think of this system as a savoury pick-and-mix, with two basic sauces; one is tomato,
onion and sweet pepper; the other is mushroom. To these you pick-and-mix extras such
as sweet corn, peas, kidney beans, lentils or tuna, and to bulk up the meal, add rice or
pasta.

Basic Sauce 1: Tomato

In a large pot, sweat the onions, but do NOT use oil or butter, because fat doesn’t dry-out
properly and can go rancid. When the onions are soft, add crushed fresh garlic, tinned
tomatoes, finely chopped sweet pepper, tomato puree and a few herbs and cook for ten
minutes or so. You can make two different basic sauces at this stage by pouring half into
a second pan. To one add some pre-cooked lentils, to the other add tinned kidney beans
and some chilli pepper. Simmer each until they are thick and need a spatula to spread.
You now have one basic tomato-and-lentil sauce and one basic vegetarian chilli, and with
more experience you might want to add other vegetables or minced lean beef or lamb to
either.

Basic Sauce 2: Mushroom

You can make a proper mushroom sauce, but this is easier. Sweat onions in a large pot
without oil, and when soft add a couple of cans of Campbell’s condensed mushroom soup,
and some very finely chopped mushrooms. Simmer until the mushrooms soften and the
sauce is thick. That’s all.
 Dehydrating Sauces
While the sauces cool, work out how many portions you’ve made, because once dried it’s
hard to tell and you’ll divide them up by weight. With a paper towel, wipe a tiny amount
of vegetable oil onto the solid leather sheets so the sauce doesn’t stick, then set them on
individual drying trays away from the dryer. Spoon the cool sauce onto a sheet and
spread it thinly and evenly. Set the tray onto the dryer base, and move on the next one.

Sauces take 8-20 hours to dry depending upon their thickness and the machine. When
done it’ll be what’s called a “leather”, a pliable sheet of sauce which can be peeled or
picked off. A beginner’s mistake is to make the leather too thick so the outside dries and
traps moisture. Tear off a little to make sure it’s dry right through with no sticky or tacky
areas. We’ve yet to roll a complete leather off a tray, we tend to pick ours off in small
lumps which don’t look as neat but actually make re-hydrating easier. If the leather has
completely stuck to the sheet, put the tray in a freezer and try again when the sauce has
frozen.

Rice and pasta

To save fuel, and so all components of a meal can cook together in one pot, avoid slow
cooking rice and pasta on the expedition. You can buy decent fast-cook pasta, but fast-
cook rice never tastes as good as whole-grain, so we dehydrate our own. Cook as normal,
drain, spread grains on a solid sheet and dry. You can do the same with tiny pasta shapes
or spaghetti.
 Tuna and peas
These are useful pick-and-mix components. Boil frozen peas, cool and place on a drying
sheet. Open a tin of tuna in water (not oil) and crush onto a drying sheet. Neither looks
impressive when dried, as the peas shrivel and the tuna turns to dust, but once sprinkled
into either basic sauce and re-hydrated their flavours come through.

Meat and fish

In Africa it’s “biltong”, to the French and Spanish it’s “char qui”, but we know dried meat
as “jerky”. The list of chemicals on a packet of shop-bought stuff can turn your stomach,
but a food dehydrator produces superb jerky at a fraction of the price.

All meat must be lean with fat and connective tissue removed. Fish must be cleaned of all
skin, bones and blood. Flesh is easier to slice thinly when it’s semi-frozen, but must be
fully defrosted before drying. Traditionally, jerky is marinated to impart flavour and to
tenderise, then dried raw, but increasingly the advice is to cook it to kill all micro
organisms. So before attempting to make jerky, for safety and to decide what to put in
your marinade, seek out some recipes in books or online. And don’t try to take meat or
fish into the USA.

Storing
Dehydrated food must be kept in airtight containers away from moisture. We rip up the
sauce leather into a bowl, then divide it into portions by weight, before sealing it
immediately in zip lock bags. Roll them to expel as much air as possible before sealing.
Thicker, more expensive bags are worth using so the sauce can be re-hydrated in the
bag.
 On the sea
A couple of hours before you plan to stop for your meal, start re-hydrating the food. If
you’ve used thick zip-lock bags, you can top one up with water, reseal and put it inside
your cook-pot, just in case it leaks. Try to keep the pot level so as you paddle the food will
be shaken and slowly suck up water. Alternatively, put it in a wide-mouthed water bottle.
At meal-time, re-heat the rice or pasta together with the sauce. We also stir-in a little
olive oil to add taste and calories.

It can sound like a lot of fuss, but if you treat it as part of the planning process it can be
fun way to spend a wet weekend. If you regularly escape to the hills, shop-bought
backpacking food can become boring and prohibitively expensive. With a home
dehydrator, the cost is all at the start. You’ll quickly master these basics and start to
experiment. You’ll discover dried apple slices are delicious, mangos magnificent, while
fruit smoothie leathers are clinically addictive. In fact, you’ll want to go backpacking even
more often, if only for the food. When was the last time you ripped open some freeze
dried fodder and thought that?

How to Dry or Dehydrate

Tomatoes

Member
By HS Schulte
User-Submitted Article
Article Rating: (7 Ratings)
Tomatoes

Dried tomatoes are a wonderful addition to soups, salads, sauces, or simply

eaten alone. Follow the steps below to dry, or dehydrate, tomatoes for later use.

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Difficulty: Easy
Instructions
Things You'll Need:
 Tomatoes

1. Step 1

Wash the tomatoes. Set aside in a strainer or on a towel.

2. Step 2

Remove the skins from the tomatoes by dipping each tomato in boiling
water for 30 seconds, then placing it in ice water. The skin should slide off
the tomato easily.

3. Step 3

Cut tomatoes into slices 1/4 inch thick and remove the seeds.

4. Step 4

The ideal temperature for dehydrating, or drying, tomatoes is 145 degrees.

This can best be accomplished through use of an oven, or a food
dehydrator. However, it is possible to set tomatoes in a sunny window on
very hot days and allow them to dry naturally in the sun.

5. Step 5
 After the tomatoes are completely dry and there is no moisture present, label
them with the date and store in a tightly sealed container.

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Tips & Warnings

 Reconstitute tomatoes in warm water for 30 minutes, or reconstitute in oil
for 24 hours in the refrigerator.
 Dry tomatoes may be added to soups, stews, or casseroles, while
cooking.
 Dry tomatoes may be eaten dried as a nutritious snack.
 Dry tomatoes may be powdered in a coffee grinder for enriching the flavor
of soups and sauces.

How to Dehydrate, or Dry,

APPLES!: A Food Preservation
Recipe

Member
By HS Schulte
User-Submitted Article
Article Rating: (22 Ratings)
Dried Apples

Drying apples at home is easy and has several benefits as a method of food
preservation. Unlike frozen apples, dried apples can be stored at room
temperature and do not rely on electricity to maintain their quality. Unlike canned
apples, dried apples take up significantly less space and are processed more
naturally, with less heat, resulting in a nutritionally superior, less altered apple.

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Difficulty: Moderately Easy

Instructions
Things You'll Need:
 apples
 steamer or colander
 sharp knife
 lemon juice
 water
 storage containers
 oven, window, or dehydrator

1. Step 1

Choosing Apples
Choose firm, mature, high quality apples and dry them soon after harvesting.
Wash the apple by spraying it with white vinegar and rinsing well. Remove
any bad spots from the apple.
2. Step 2

Cutting Apples
Cutting the apples uniformly will help them to dry evenly. Core the apples.
Peel the apples. Peeling is optional if you are using the apples in potpourri,
crafts or for powdering. Cut into ¼ to ½ inch rings or slices.

3. Step 3

Dipping Apples
Apples should be dipped prior to drying to prevent oxidation. Oxidation is the
browning of apples when exposed to air. Oxidation causes apples to lose
some vitamin content. Dipping in lemon, or lime , juice is the most natural
method of preventing oxidation. To dip apples, cover the apple slices in
water with added lemon or lime juice for 8 minutes prior to drying them. You
will need 1/4 cup of juice for every cup of water needed to cover the apples.

4. Step 4

Prepare Apples for Drying

Spread the apples in a single layer. The apples should be spread evenly and
not allowed to overlap one another, as air should circulate freely between
each piece of fruit. A glass dish is perfect for oven, or air, drying. If you are
using a food dehydrator, layer the apples evenly on the trays.
*If you wish to sweeten the apples before drying, you can coat them with a
mixture of cinnamon and sugar. 1 teaspoon cinnamon for ever cup of sugar
works well.

5. Step 5

Choosing an Apple Dehydration, or Drying, Method

There are 3 general methods of dehydration: Sun (air) drying, oven drying,
and food dehydrator. Each has its advantages and disadvantages.
*Sun or Air Drying - Sun, or air drying, is the most natural form of
dehydration. It requires a warm day with temperatures near 100 degrees
and low humidity. To sun dry apples, place apples in a sunny window. A car
window can provide an ideal place for sun drying as the ideal temperature
for drying apples is 135 degrees.
*Oven Drying - If your oven maintains low temperatures, between 120 and
150 degrees, oven drying is a good choice for occasional use. It does not
require the purchase of special equipment and is reliable when the weather
is not ideal for dehydration. To oven dry apples, place the apples in the oven
and set the oven to 135 degrees.
*Food Dehydrator - A food dehydrator consumes less energy than an oven
and is the preferred method of dehydration for regular use. If you dry a lot of
 food, and the weather in your area isn't ideal for sun drying, a food
dehydrator is a consistent, low energy, dehydration method.

6. Step 6

Testing Apples for Dryness

Apples should have most of the moisture removed, but still be pliable. If they
are crisp, they are too dry. Overly dried apples work well for making apple
powders. See the "Rehydration and Use Tips" below.

7. Step 7

Storing Dry Apples

Pack apples in a moisture proof container such as a canning jar, or a sealed
plastic container. Vacuum packing dried apples will further prolong their
shelf life, but storage in a glass, moisture proof container, is the most natural
method. Label the apples with the date of preservation. Store in a cool dry
place. Dried apples can be stored up to 12 months.

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Tips & Warnings

 Rehydration & Use Tips
 Dried apples make a tasty treat! You can eat them alone, or dice them and
add them to trail mix or granola.
 Rehydrating - Cover apples in boiling water for 10 minutes, or cover
apples in room temperature water and allow to stand for 30 minutes. Drain
the apples and use in recipes or serve immediately.
 Powdering - You can grind dried apples in a coffee grinder to make a tasty
powder to be added to smoothies or hot cereal.
  Decoration - Dried apples also make excellent additions to potpourri or to
craft projects

How to Use Dried Fruit

Member
By HS Schulte
User-Submitted Article
Article Rating: (10 Ratings)

Dried Fruit

You don't have to give up the health benefits of organic fruit when it is out of
season. Organic fruit is often dried to preserve it for winter months. There are
many uses for dried fruit , snacking, cooking, and blending are just a few of
them. Read on to learn uses for organic dried fruit that you may not have
considered.

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Difficulty: Easy
Instructions
Things You'll Need:
 Organic Dried Fruit
 An Appetite (Optional)

1. Step 1

As a Snack or Quick Addition to Other Foods -

Dried fruit makes a wonderful snack alone or with other foods such as trail
mix, cereals, salads, yogurt, granola, or blended into a smoothie.

2. Step 2

Dried Fruit Cornucopia

As a Gift or Special Treat -

Dried fruit makes an appealing gift when mixed with nuts and placed in a
cornucopia or gift basket. There is a wonderful recipe for a small trail mix
cornucopia that is kid friendly in the resource section below. It would make a
healthy treat for school, home or holidays.

3. Step 3

Cooking With Dehydrated Fruit -

You can use dried fruit in recipes such as breads, pancakes, soups and
stews. They can be reconstituted and used in recipes in hydrated form. For
example, they can be rehydrated and used in syrups, jams, and jellies.

4. Step 4

Rehydrating Fruit -
*Smaller pieces of dried fruit will reconstitute more quickly than large ones.
*Boiling water reconstitutes fruit more quickly than water at room
temperature, but is less natural and may reduce the nutritional content of the
fruit. Boiling Water Method: Cover fruit in boiling water for 5-30 minutes
depending on the type and size of fruit. Room temperature water method:
Cover fruit with water and allow to stand for ½ to 1 ½ hours. Drain the fruit
and use in recipes or serve immediately.
*The hardness of your water supply will effect the amount of time it takes to
rehydrate fruit. Softer water rehydrates more quickly than hard water.
*Sugar added to the fruit before drying will increase the amount of time that
it takes to rehydrate the fruit.
 5. Step 5

Fruit Powder -
Fruit that is Dried into a crispy form can be pureed using a coffee grinder
into a powder that can add flavor to smoothies, ice cream , breads, or hot
cereal.

6. Step 6

Survival Food -
An uncertain economy in the US has more and more people considering
methods of storing food. Dried food, including fruit, is ideal for long-term
storage in a poor economy because it does not require any energy to
maintain dried food.

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Tips & Warnings

 Decorations: Dried fruit also makes an excellent addition to potpourri or to
craft projects.

How to Dehydrate, or Dry,

STRAWBERRIES!: A Food
Preservation Recipe

Member
By HS Schulte
User-Submitted Article
Article Rating: (18 Ratings)

Strawberries

Strawberries are one of the world's most popular berries. They are most
available April through July, but can be enjoyed year round by preserving them.
Drying strawberries at home is easy and has several benefits as a method of
food preservation. Unlike frozen strawberries, dried strawberries can be stored at
room temperature and do not rely on electricity to maintain their quality.

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Difficulty: Easy
Instructions
Things You'll Need:
 Strawberries
 Oven (optional)
 Dehydrator (optional)
 Sunny Window (optional)
 Knife

1. Step 1
 Choosing the Strawberries
Choose ripe, red, high quality strawberries for drying. Wash the strawberries
by spraying them with white vinegar and rinsing with water. Remove any bad
spots and remove the cap.

2. Step 2

Cutting the Strawberries

Cut the strawberries uniformly in 1/2 inch slices. This will help them to dry
evenly. Spread them out for drying ensuring they are not overlapping each
other. Air must be able to circulate freely around the strawberries.

3. Step 3

Drying the Strawberries

There are 3 general methods of dehydration: Sun, or air drying, oven drying,
food dehydrator. Each have their advantages and disadvantages.
*Sun, or air drying, is the most natural form of dehydration. It requires a
warm day with temperatures near 100 degrees and low humidity. Place the
strawberries in a sunny window.
*If your oven maintains low temperatures, between 120 and 150 degrees,
oven drying is a good choice for occasional use. It does not require the
purchase of special equipment and is reliable when the weather is sufficient
for dehydration. Place the strawberries in the oven at 130 degrees.
*A food dehydrator consumes less energy than an oven and is the preferred
method of dehydration for regular use. If you dry a lot of food, and the
weather in your area isn't ideal for sun drying, a food dehydrator is a
consistent, low energy, dehydration method. Place the strawberries on the
drying trays and follow the manufacturer's instructions for operating the
dehydrator.

Check them periodically. Strawberries should be almost crisp but remain

pliable. If they become crisp and hard, strawberries work well for making
powder, (see the rehydration and use tips below) but for other purposes
should be considered finished when the strawberries are still pliable.

4. Step 4

Storing Dry Strawberries

Pack strawberries in a moisture proof container such as a canning jar, or a
sealed plastic container. Vacuum packing strawberries will further prolong
their shelf life, but storage in a glass, moisture proof container, is the most
natural method. Label the strawberries with the date of preservation. Store in
a cool dry place. Strawberries should be used within a year.

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Tips & Warnings

 Rehydration & Use Tips Fruit - Strawberries do not rehydrate well, but
make a great addition to cereals, smoothies, granola, or just eaten alone.
Powdering - Strawberries that become overly dried or crisp are easily
powdered by running them through a coffee grinder and using to add
flavor to ice cream, yogurt, smoothies, puddings and breads. Use in
Recipes - Strawberries may also be used in recipes in their dehydrated
form.

How to Dehydrate, or Dry,

APRICOTS!: A Food
Preservation Recipe

Member
By HS Schulte
User-Submitted Article
Article Rating: (23 Ratings)

Dried Apricots
Apricots are one of the first summer fruits . The are full of fiber, beta-carotene,
and vitamins A and C. Drying, as a method of food preservation, has several
benefits. Unlike frozen apricots, dried apricots can be stored at room temperature
and do not rely on electricity to maintain their quality. Unlike canned apricots,
dried apricots take up significantly less space and are processed more naturally,
with less heat, resulting in a nutritionally superior, less altered apricot. Also,
home drying your own apricots ensures they are sulfite free!

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Difficulty: Easy
Instructions
Things You'll Need:
 Apricots
 Lemon or Lime Juice
 Water
 Knife
 Oven, Window, or Dehydrator
 Storage containers

1. Step 1

Choose the Apricots

Choose firm, mature, deep orange apricots and dry them soon after
harvesting. Wash the apricot by spraying it with white vinegar and rinsing
well. Remove any bad spots from the apricot.

2. Step 2

Cut the Apricots

Cut each apricot in half. Remove the pit. Press the skin of the apricot inward
pushing the flesh of the apricot outward. This is called popping the back of
the apricot and it aids in the drying process.

3. Step 3
 Dip the Apricots
Apricots should be dipped prior to drying to prevent oxidation. Oxidation is
the browning of apricots when exposed to air. Oxidation causes apricots to
lose some vitamin content. Dipping in lemon, or lime, juice is the most
natural method of preventing oxidation. To dip apricots, cover the apricot
slices in water with added lemon or lime juice for 5 minutes prior to drying
them. You will need 1/4 cup of juice for every cup of water needed to cover
the apricots.

4. Step 4

Prepare for Drying

Spread the apricots in a single layer. The apricots should be spread evenly
and not allowed to overlap one another, as air should circulate freely
between each piece of fruit. A glass dish is perfect for oven, or air, drying.
If you are using a food dehydrator, layer the apricots evenly on the trays.

5. Step 5

Choose a Dehydration, or Drying, Method

There are 3 general methods of dehydration: Sun (air) drying, oven drying,
and food dehydrator. Each has its advantages and disadvantages.
*Sun or Air Drying - Sun, or air drying, is the most natural form of
dehydration. It requires a warm day with temperatures near 100 degrees
and low humidity. To sun dry apricots, place apricots in a sunny window. A
car window can provide an ideal place for sun drying as the ideal
temperature for drying apricots is 135 degrees.
*Oven Drying - If your oven maintains low temperatures, between 120 and
150 degrees, oven drying is a good choice for occasional use. It does not
require the purchase of special equipment and is reliable when the weather
isn't sufficient for dehydration. To oven dry apricots, place them in the oven
and set the oven to 135 degrees.
*Food Dehydrator - A food dehydrator consumes less energy than an oven
and is the preferred method of dehydration for regular use. If you dry a lot of
food, and the weather in your area isn't ideal for sun drying, a food
dehydrator is a consistent, low energy, dehydration method. Layer the
apricots on the drying trays and dry apricots according to the manufacturers
instructions.

6. Step 6

Test for Dryness

Apricots should have most of the moisture removed, but still be pliable. If
they are crisp, they are too dry. Overly dried apricots work well for making
apricot powder. See the "Rehydration and Use Tips" below.
 7. Step 7

Storage
Pack apricots in a moisture proof container such as a canning jar, or a
sealed plastic container. Vacuum packing dried apricots will further prolong
their shelf life, but storage in a glass, moisture proof container, is the most
natural method. Label the apricots with the date of preservation. Store in a
cool dry place. Dried apricots can be stored up to 12 months.

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Tips & Warnings

 Rehydration & Use Tips
 Dried apricots are a tasty treat when fresh apricots are out of season! You
can eat them alone, or dice them and add them to trail mix or granola.
Chopped dried apricots are wonderful in cold or hot cereal, added to
pancake batter, or in a fresh salad.
 Rehydrating - Cover apricots in boiling water for 20-30 minutes, or cover
apricots in warm water and allow to stand for 1 1/4 hours. Drain the
apricots and use in recipes or serve immediately.
 Powdering - You can grind apricots that are dried until crispy in a coffee
grinder to make a tasty powder to be added to smoothies or hot cereal.
 Decoration - Dried apples also make excellent additions to potpourri or to
craft projects.
How to Rehydrate Dried
Vegetables

Member
By rlydia
User-Submitted Article
Article Rating: (0 Ratings)

Dried Mixed Vegetables

Dehydrating, or drying, food is a process of removing most of the water from

food to prolong its storage life. Many dried foods, especially vegetables , must
be rehydrated before eating. Rehydrating means to add back the removed water-
either by soaking, or by cooking, or both.

You can always just use the dehydrated vegetables in soups or stews, but you
may not always want to do that. This article will explain how to rehydrate dried
vegetables before cooking them.

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Difficulty: Easy
Instructions
1. Step 1
 To rehydrate dried vegetables before cooking, soak them in boiling water or
boiling broth for about 30 minutes.

For every one cup of dried vegetables, cover with 1 ½ cups of boiling water
or boiling broth. Stir occasionally to help speed the rehydration process.

2. Step 2

If the dried vegetables have absorbed the boiling water quickly, but still look
shriveled, add about ½ cup more of boiling water or boiling broth and let
stand until the shriveled look is reduced.

3. Step 3

Cook the rehydrated vegetables as you would fresh vegetables.

Food Dehydrator Recipes

Dehydrator Recipes: Classic Gorp
1/2 c. dried apples
1/2 c. dried apricots
1/4 c. dried peaches
1/2 c. dried pears
1/2 c. dried pineapple
1/4 c. coconut flakes
1/2 c. golden raisins
1/2 c. cashews or blanched almonds

Cut apples, apricots, peaches, pears and pineapple into 1/2" pieces. Combine all ingredients in a
medium bowl. Package in airtight plastic bags and store in a cool dry place. Use within 3 to 4
weeks. Makes about 3-1/2 cups.

Dehydrator Recipes: Tangy Sunflower Seeds

2 T. vegetable oil
1 T. soy sauce
1/4 tsp. paprika
1/2 tsp. celery salt
Dash cayenne pepper
2 cups dried shelled sunflower seeds, raw

Preheat oven to 300 F. In a medium bowl, mix oil, soy sauce, paprika, celery salt and cayenne
pepper. Add sunflower seeds. Stir until seeds are evenly coated. Place mixture in a shallow
baking pan. Bake in preheated oven 20 minutes, stirring frequently. Drain on paper towels. Makes
2 cups.

Yields of Fruits & Vegetables

From 25 lbs. of fresh produce you can expect to get about 4to 8 lbs. of dried fruit, or 3 to 6 lbs. of
vegetables. Results vary depending on the portion of inedible parts discarded before drying.

Dehydrator Recipes: Great Basic Jerky

3/4 tsp. salt
1/4 tsp. cracked pepper
1 T. brown sugar
1 garlic clove, crushed
2 T. soy sauce
1 T. Worcestershire sauce
1 lb. lean meat, thinly sliced (3/16" to 1/4" thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place the meat slices in a
single layer on a clean, flat surface. Generously spread both sides with the salt mixture. Place the
meat strips in a tightly covered glass, stoneware, plastic or stainless steel container. Marinate 6 to
12 hours in the refrigerator, stirring occasionally and keeping the mixture tightly covered. (For
smoke flavor, you can add a liquid smoke product according to label directions, or smoke in a
home smoker.)

Drying: Place strips on dehydrator racks, without overlapping. Dry at 140-160 F. for the first 3-4
hours. The temperature may be reduced to as low as 130 after 4 hours to finish drying, if desired.
Occasionally blot the jerky with paper towels as it dries to remove beads of oil. Test jerky for
dryness by cooling a piece. When sufficiently dry, cooled jerky will crack (but not break in two)
when bent. There should be no moist spots.

TIP: If jerky is too brittle, brush on a little Worcestershire sauce or soy sauce to soften it.

Storing: Cool and cut jerky into 2 to 4" pieces with kitchen scissors before storing. Jerky
containing salt and cured without a commercial curing preparation may be stored at room
temperature for 1 to 2 months. If air humidity is low, the container should have a loose-fitting lid or
one with holes punched in it. Good air circulation keeps the flavor fresher. If the humidity of the air
is more than 30%, store jerky in an airtight container. Jerky may be refrigerated or frozen to
increase shelf life and maintain flavor.

Jerky is a great travel snack. And a great snack or appetizer platter can be assembled with a
variety of jerky and cheeses or cream cheese dips!

Dehydrator Recipes: Teriyaki Jerky

1/2 tsp. salt
1/8 tsp. black pepper
1/2 tsp. ground ginger
2 T. brown sugar
1 garlic clove, crushed
1/4 c. soy sauce
1 lb. lean meat, thinly sliced (3/16" to 1/4" thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers
deep in a glass, stoneware, plastic or stainless steel container, spooning soy sauce mixture over
each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and
keeping the mixture tightly covered.

Follow directions for drying and storage under "Great Basic Jerky" above.
Dehydrator Recipes: Sweet & Sour Jerky
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
1 garlic clove, crushed
3 T. brown sugar
1 T. soy sauce
1/4 c. red wine vinegar
1/4 c. pineapple juice
1 lb. lean meat, thinly sliced (3/16" to 1/4" thick)

In a small bowl, combine all ingredients except meat. Stir to mix well. Place meat 3 or 4 layers
deep in a glass, stoneware, plastic or stainless steel container, spooning vinegar mixture over
each layer. Cover tightly. Marinate 6 to 12 hours in the refrigerator, stirring occasionally and
keeping the mixture tightly covered.

Follow directions for drying and storage under "Great Basic Jerky" above.

Drying Methods
Sun Drying: Open-air sun drying can be an attractive alternative in hot and dry regions with little
air pollution. One advantage is that large quantities of food can be dried at the same time.
Disadvantages include slowness (foods that will dry in 6 to 8 hours in an electric dryer can take 4
to 5 days to dry in the sun) and insects -- even the finest insect netting won't exclude all of the no-
see-ums attracted to your drying food, and larval infestation spells trouble.

Solar Box Dryers: These offer some advantages over open-air sun drying. Solar rays can be
concentrated to raise temperatures and shorten drying times. With good construction, the insect
threat can be reduced. As with open-air drying, you're dependent on the weather, and slight
variations in conditions mean big temperature changes that will decrease the quality of the
product.

Oven Drying: Your home oven might seem at first blush to be an ideal food dryer, but it actually
has major drawbacks. Lack of circulating air makes oven drying takes 2 to 3 times longer than an
electric dehydrator, and higher minimum temperatures cause loss of nutrients and flavor. Oven
drying requires frequent tray rotation, and foods can easily become overly dry, making food tough
or brittle. Because ovens create more heat than needed, energy costs are very high.

Electric Dehydrators: Advanced home food dehydrators produce superior dried foods quickly,
conveniently, and economically. Close-stacking trays with even-flow fresh air circulation offer
huge amounts of drying surface yet occupy little countertop space. The ability to adjust
temperature means foods dry quickly and evenly without tray rotation, and the highest level of
natural nutrition is preserved.

Dehydrator Recipes: Fruit Leather

Did you know the Hunzikuts (citizens of Hunza) were among the first to use fruit leather? Savvy
people they must be, because delectable, chewy fruit leather is a nutritious treat that travels great
(no crumbles to get on the car seats!) It's easy to make, too. Most berries are great candidates,
as are cherries, apples, apricots, kiwi, nectarines, peaches, pears, pineapples and strawberries.
In combination with those you can also use blueberries, citrus, dates, figs, guavas, papayas,
rhubarb, bananas, grapes and plums. The possibilities are endless!
Wash and prepare fruit by removing any pits, cores, heavy skin, etc., and cutting away any
bruised or spoiled portions, then puree. Tasting the puree will tell you whether to add sweetener
-- most fruits need none, but you can use honey or light corn syrup (honey will overpower some
fruits.) If required, add sweetener and retaste, repeating as necessary. Pour onto fruit leather
sheets. If your sheets don't have a raised edge, leave enough room (usually about an inch) to
allow for spreading during drying. Dry until it feels leathery and is pliable, with no wet or sticky
spots (usually 6 to 8 hours.) Remove from the tray while it's still warm, then cut and roll up. (It
rolls best while still warm.) Wrap individual rolls in plastic wrap, label with date and flavor, and
store in a plastic bag or sealed container. To keep longer than a week or two, store in freezer.

Dehydrator Recipes: Yogurt Leather

Add jam, fruit sauce or fresh fruit to home made or commercial yogurt, and puree. Follow the
drying instructions for fruit leather. Freeze to store. Dropping puree on trays in spoonfuls instead
of pouring will yield tasty bite size kisses that make great party treats!

Dehydrator Recipes: Dehydrating Tomatoes

1. Wash the tomatoes and remove the stems.

2. To remove skins, dip the tomatoes in boiling water, then immediately in cold water; skins will
slip off.

3. Cut larger tomatoes in 1/4" slices (or halve the cherry variety.) To dry low-acid tomatoes, puree
them in a blender and add 1 tablespoon lemon juice or vinegar to each quart.

4. Dry at 145º F. until leathery or brittle. (For puree, line trays with fruit leather sheets before
pouring.)

TIPS: Chop dehydrated tomatoes for chili, soups, stews and vegetable dishes. The dry puree can
be powdered and converted into tomato sauce or tomato paste; this is a good way to make use of
leather that has turned out too thin and brittle.

Dehydrator Recipes: Tomato Varieties for Dehydrating

Most tomatoes are about 94% water and only 6% solids. The plum-shaped Roma tomato variety
can be as high as 15% solids. They're a great choice for for dehydrating, giving more yield and
shorter drying times. Beware of low-acid tomatoes which may develop black spots during drying.
Remember to let tomatoes ripen fully on the vine before picking for fullest flavor!

Dehydrator Recipes: Dried Tomato Soup Base

20-25 slices dried tomatoes
1 c. chicken broth
1/2 clove garlic, chopped
1 green onion, chopped
Salt and pepper to taste
Red chili pepper flakes to taste

Combine all ingredients into sauce pan. Bring to a boil. Simmer about 1 minute. This recipe
serves one person. Multiply the ingredients by the number of people you want to serve. This soup
may be eaten alone or vegetables, pasta, etc. may be added to make a variety of soups.
 Dehydrator Recipes: Vegetarian Lasagne from Dehydrated
Tomatoes
1/2-1 cup dried tomatoes
1 cup minced onion
1 lb. fresh spinach
2 T. olive oil
1/2 cup grated parmesan
1 cup basil pesto
2 C ricotta cheese
24 cooked lasagna noodles
1/2 lb. grated mozzarella
Extra olive oil
Salt & pepper to taste

Filling: Saute onions in olive oil until translucent. Remove from heat. Stir in raw spinach. Add half
the Parmesan. Stir in pesto, ricotta, sunflower seeds and seasonings. Mix thoroughly. Grease 9"
x 13" dish. Place layer of noodles in bottom. Speed 1/3 of filling on noodles then 1/3 mozzarella.
Add dried tomatoes. Repeat, ending with noodles, mozzarella & Parmesan. Drizzle with olive oil.
Bake 40 minutes at 350º F. Serves 8-10.

Re-Crisping Crackers & Other Foods

Don't throw away crackers, chips, cookies or cereal that have become stale. Re-crisp those items
by placing them in a single layer on the drying trays and drying for 1 hour at 145º F.

Drying Bread for Bread Crumbs

Many recipes call for bread crumbs and you can make them quickly and easily in your
dehydrator. All kinds of extra breads can be used. You can crumble dried breads by hand or
process for a few seconds in a food processor. Store in air tight container until used. Herbs and
spices can be added to make stuffing mixes.

Homemade Potato Flakes: Spread cooked mashed potatoes on lightly

oiled leather sheets, place in the dehydrator, and dry. Break the sheets
into chunks, put in the blender, and pulse until ground into flakes.

Dehydrator All Purpose Tomato Sauce

Recipe #409120 | ½ day | 20 min prep | add private note
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 By: TxGriffLover
Jan 18, 2010

This recipe is adapted from recipes that came with my Nesco dehydrator
and uses their "Fruit Roll Sheets". You could substitute parchment paper
sprayed with a vegetable spray, like Pam. Cooking time includes
dehydrator drying time.

SERVES 12 (change servings and units)

 1
 2
 3
 4
 5

Ingredients
 15 lbs ripe tomatoes
 4 large green peppers
 3 large onions
 3 large carrots
 2 garlic cloves
 1 (4 ounce) jar pimientos

Directions

1. 1

Chop or grind all ingredients together, then blend in portions until

smooth. Press through a strainer to remove any pulp.

2. 2

In a very large kettle (12 quart or larger) bring mixture to a boil over
medium heat. Boil gently, uncovered for about 5 hours. Stir often to
prevent scorching.
 3. 3

Mixture should be thick enough to mound on a spoon.

4. 4

Ladle onto 5 "Fruit Roll" sheets and dry at 140º until crisp, 8 to 10
hours. Powder in a blender.

5. 5

Add different amounts of water to your powder mixture to make:.

6. 6

Tomato Paste - 1 teaspoon powder and 1 teaspoon water.

7. 7

Tomato Sauce - 1 teaspoon powder and 3 teaspoons water.

8. 8

Tomato Soup - 1 teaspoon powder and 2 teaspoons cream.

9. 9

Tomato Juice - 1 teaspoon powder and 1/2 cup water or more.

10. 10

Adjust amount of water to taste for soup and juice

Dehydrator Dried Bacon

Recipe #408931 | 6¼ hours | 10 min prep | add private note
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By: TxGriffLover
Jan 18, 2010

Adapted from the "Mary Bell's Complete Dehydrator Cookbook"

3 ounces (change servings and units)

 1
 2
 3
 4
 5

Ingredients
 1 lb sliced bacon
 paper towels (added to pass editing)

Directions

1. 1

Cut the sliced bacon into strips that are 1 inch long and 1/4 inch
wide.

2. 2

In a skillet, saute the bacon until crisp, then drain the pieces on
paper towels.

3. 3

Line each drying tray with a solid "fruit leather" sheet (parchment
paper can be substituted). Top it with a mesh sheet.

4. 4
 Arrange the bacon pieces in one layer on the mesh sheet. Put the
drying trays in the dehydrator. Twice during the drying process,
remove the drying bacon and wipe it with paper towels to remove as
much of the fat as possible. Return the bacon to the drying trays.

5. 5

Dry the bacon until it crumbles easily, about 6 to 8 hours, depending

on the make of the dehydrator.

6. 6

One pound of bacon weighs 2 to 3 ounces dried.

Photo By: ranch-girl

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 Nutrition Facts
Serving Size 1 (94g)

Recipe makes 48 servings

Calories 43
Calories from Fat 2 (5%)
Amount Per Serving %DV
Total Fat 0.3g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat
0.1g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 148mg 4%
Total Carbohydrate 10.8g 3%
Dietary Fiber 1.3g 5%
Sugars 9.4g
Protein 0.7g 1%

detailed view...

how is this calculated?

Dried Blood Plums

Recipe #332207 | 1 day | 30 min prep | add private note
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By: ranch-girl
Oct 21, 2008

Blood plums are delicious Japanese plums with bright red flesh. I usually
can them, but I decided to try drying them, even though I couldn't find any
instructions for doing so. Here is what I did, which was simple and
produced dried plums with incredible flavor. I have included a photo
sequence of the process.

SERVES 48 , 8 trays (change servings and units)

 1
 2
 3
 4
 5

Ingredients
 10 lbs of blood plums (or any amount you want to dry. I buy a twenty
pound box at the farmer's market)
 water (for washing plums, recipezaar said I needed to have more
than one ingredient, lol)

Directions

1. 1

Wash plums.

2. 2

Cut into wedges, removing pit (quarters or sixths depending on the

size of the plum).

3. 3
 Place on dehydrator rack (or some ovens have low temperature
setting for drying fruit).

4. 4

Dry at 135 degrees for about 24 hours. Drying time may vary
considerably depending on humidity levels.

5. 5

They are done when they are leathery and sticky, but no longer
juicy.

6. 6

Store them in ziplock freezer bags in the freezer until ready to use.

7. 7

FYI - Some varieties of blood plum are Ruby Blood, Satsuma and
Mariposa.

Salt Dough Ornament Recipes

Classic Salt Dough Ornament Recipe

Ingredients:
2 cups flour
1 cup salt
1 cup water

Directions:
1. Mix salt and flour.
2. Add in half the water, then gradually add the remaining water.
3. Knead until the dough is smooth, this can take up to 10 minutes.
4. For flat dough ornaments roll out the dough on baking paper
Or be creative and make odd shapes and wreaths (takes longer to bake)

Create:
Use cookie cutters, cut-out templates, or just use your hands.
Dust dough with flour and begin to add details to the ornaments with a toothpick,
popsicle stick, and knife.
Don't Forget:
Use a straw to make a hole so you can hang the ornament.

Baking: Time varies based on thickness of ornament

Temperature: 325 degrees
Time: 1 1/2 hours - or until dry

Decorate: Let cool before you begin

Paint with acrylic paints
Glue on beads, buttons, or any fun accessory

Preservation: Making them last a long time

Coat with acrylic varnish when everything is dry

*** Color Variation Notes from our Visitors***

- Substitute coffee for water - great for gingerbread people - Thanks, Shelly
- Add food coloring to make dough a unique color - white, blue, red, etc...

No-Bake Dough Ornament Recipe

Ingredients:
3 1/2 cups flour
1 1/2 cups corn starch
1/2 cup salt
1 1/2 cups very hot water
1 T glycerine or vaseline

Directions:
1. Mix flour and corn starch
2. Combine water, salt and glycerine until salt is dissolved
3. Add flour and starch mixture to liquid mixture, mix until it clumps
4. Form into a ball, then knead for 5-10 minutes until smooth
Note: Once complete, place dough plastic bag so it doesn't dry out.

Create:
Form ornaments - when connecting, braiding, layering pieces, coat them with
water - this will act as a glue.
Insert hanging hook or ribbon while dough is soft
Let dry 2-3 hours before coating, adding decorations, or painting.

Preservation: Making them last a long time

Coat with acrylic varnish when everything is dry.

Thanksgiving craft
Wednesday, November 26th, 2008
We made the body out of dough (flour, salt and water). You can use craft
feathers, foam, Popsicle sticks or whatever.
Add eyes and flare (The girls insisted the turkeys needed princess
crowns)
Let dry.

And here is the Pilgrims and Indians craft we did last year for those
who didn’t make it last year:
They are made out of toilet paper rolls.

HAPPY THANKSGIVING!

Salt Dough Ornaments/Tags with a Twist

Saturday, December 5, 2009 at 10:17AM

 As a child, I had a German friend whose mother was a very talented
salt dough artist. When I'd go to her house often times we'd end up at
the kitchen table completely surrounded by salt dough and our
plethora of creations. It has remained a favorite medium of mine but
now I try to put my own spin on the craft.
 First, you need the dough.

2 cups flour

1 cup salt

3/4 - 1 cup warm water

Mix the salt and flour until combined, and then slowly add the water
and mix until the dough pulls together. Too sticky? add small amounts
of flour. Too crumbly? Add little bits of water.

If you'd like to color your dough add a drop or two of food coloring to
the water BEFORE mixing with the flour. A marbled effect? Add the
food coloring directly to the dough as you kneed it. You can also use
acrylic paints to color your dough.

Kneed the dough for approx 10 minutes. (this is tough work.. set the
timer as you'll want to stop part way through!) Cut off a chunk of
dough to work with and place the rest in under a damp paper towel or
wrap it in plastic wrap.
 Roll the dough out nice and thin. (atleast that is how I like my
tags/ornaments) They dry quicker and feel more delicate/elegant to
me. Now, take out your rubber stamps, an ink pad and get stamping!
Stamp directly onto the rolled dough. To smooth out the surface of the
dough after you stamped, you can gently roll over your image with a
rolling pin. (I really like the small plastic rollers that came with my
daughter's playdough)
Cut out your images with a sharp knife, I like to give mine a tag look by
beveling the top corners. Eyeball it! Use a straw to cut out a small hole
for the string. The pieces above I had placed on a cookie sheet. Don't
do this! :)

Put them on parchment paper, on top of a drying rack and flip them
often over the next few hours to dry them evenly. You can bake them
in the oven but I have found, even at a low temp, some have the
tendency to 'puff'. Not a nice feature. They will take a few days to dry
completely. I brushed a small amount of white glue to certain spots
(ie.. the tree stems, the snowflake) and sprinkled them with glitter. I
am not a huge glitter fan, but the fine glitter adds a nice little sparkle.
These are limited only by the rubber stamps you have. Although, even
without stamps there are plenty of things with texture that you can use
to 'stamp' onto the dough. Coins, you can lightly draw with a sharp
pencil, small dots with a fork, use cookie cutters to cut them out, ( my
tools are only a knife and a wine glass for the circles).

They are great tags for gifts.. you can use a fine tipped sharpie to write
on the reverse side. Small messages of love and friendship never get
old, especially when handmade!

Enjoy!
 Carol’s Play Dough Christmas Ornament Gifts for
Parents

By Carol Brooke | 2 Comments

Last updated: Wednesday, December 2, 2009
2271 Views, 1 so far today

Perfect for Parent Gifts

Play dough Christmas ornaments are perfect gifts for parents. Here are a few
ornaments students can create using the easy, no-bake, play dough recipe
provided.

Easy Play Dough Ornaments for Christmas:

1. Handprint ornaments – Give each student a handful of play dough of any
color. (To save time, if it is already a color, e.g. red, there will be no need
to paint it later.) Students use a rolling pin to flatten the play dough. Then,
they press a handprint into the dough. Use a straw to poke a hole in the
top. Pull a ribbon or yarn through the hole for hanging. An optional design
idea is to turn the handprint upside down and to paint the hand green (like
a Christmas tree). To add a star use yellow paint -or- after drying dot the
top of the tree with glue and sprinkle with glitter.
 2. Cookie cutter ornaments (optional
photo)- Snowmen and angels are perfect for adding a photo of the child
after drying and painting. Just cut out and glue the photo where the face
is. Stocking shapes are perfect if you would like to add a name (e.g.
“Mom” or “Dad”). Simply make the play dough recipe provided. Use the
cookie cutters to cut out the shapes. Add little loops before drying toward
the top or cut a hole towards the top with the end of a straw,
so students can hang their ornaments using ribbon or yarn. Let them dry.
Then, paint the ornaments. Glitter can also be glued onto the ornament, if
you wish.
3. Candy cane ornaments - Make a batch of the play dough. Cut it in half.
Leave one half plain (or add glitter to it for extra sparkle). Then, use red
food coloring to make the other half red. Give each student a small round
ball of both colors. Students roll into balls and then smooth snakes. Then,
they twist the play dough snakes around each other from top to bottom.
Cut the ends. Make into a candy cane shape. If you have metal loops it
will work out nicely to poke the loop into the curved top of the candy cane.
That way they will have a hook ready to loop ribbon or yarn through for
hanging. Let the ornaments dry. String yarn or ribbon through the loops.
 Homemade play dough is very easy to make. The play dough
hardens and can be used to make the adorable, one of a
kind ornaments explained above.

Play Dough Recipe

Here’s a simple and quick recipe for play dough. The recipe does not require
cooking. You can add glitter and food coloring for extra sparkles and colors, or
keep it out.

Glitter play dough is perfect for making crafts. You can also keep it in a
plastic bag and re-use it.

Ingredients:

 4 cups flour
 1 cup salt
 4 tbsp oil
 1 and 1/2 cup water
 food coloring
 glitter (optional, sprinkle and add as necessary as you knead dough)

Instructions:
1. Mix oil and food color together.
 2. Add dry mixture.
3. Mix until pliable.
4. Add the glitter. Mix/knead until glitter is distributed evenly.
5. Keep in a plastic bag.

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Related Resources
 Free Christmas Ornament Templates
 Glitter Play Dough Recipe
 Snowman Photo Ornament Present for Parents
 Four Easy Photo Ornaments
 Valentine’s Day Crafts for Preschoolers and Kindergartners
 Easter Crafts for Young Children
 Halloween “Warm Fuzzy Spider” Craft

2 Comments. Here’s what they said ...

1.

candy

- Dec 8th, 09
 is this recipe one that will harden well so that we can paint it. we made a
recipe last night to make cookie shaped ornaments from a different
homemade play doughe recipe but it didnt work.the cookies are not gettin
ghard. we need them really hard to paint an dhang on the tree in my 5 yr
old grndson’s class, thanks. please rsvp asap .

Reply

2.

Carol Brooke

- Dec 8th, 09

Hi Candy, Yes. This recipe does harden. It’s not going to harden
immediately. In fact, if you put the play dough in plastic you can re-use it,
so it won’t harden. Leave it uncovered for a day or 2 and it will begin to
harden.

Toddler Activities: Valentine's Day Salt Dough Ornaments

Toddler Activities: Salt Dough Ornaments for Valentines Day. Make beautiful
heart shaped ornaments to give as a gift or to display.

DESCRIPTION

This is a wonderful toddler activity. Salt dough is easy to work with and children enjoy the way it
feels. Your children will be very proud of their heart ornaments.
 INGREDIENTS
 1 cup salt
 2 cups all purpose flour
 1 teaspoon Alum (optional)
 3/4 cup warm water
 Heart Shaped Cookie Molds
 Red and Green Crayons
MATERIALS
 Medium Bowl
 Rolling Pin
 Straw to make hole in ornament
 Floured surface to work on
 Floured Baking Sheet
 Ribbon to attach to ornament so it can be hung or tied to gift
 Doilies (optional)
STEPS

1. In a medium bowl, place all dry ingredients, add water and mix with your hands.
 2. If the dough is sticky add more flour and if it is too dry add a little more water. The dough
should be nice and smooth and will not separate when it is kneaded properly.

3. Roll out a quarter of the dough on a floured surface.

4. Cut with a cookie cutter and using a straw, punch a hole in the cookie so you can later
attach a ribbon.

5. Place the cookies on a floured baking sheet and place in a 200 degree overn for 2 to 3
hours. (Parent step only!)

6. Remove from oven, turn over and return to oven. Repeat at least 3 times.

7. Turn off oven and let cookies remain inside until cool

8. After the cookies are dry, brush off excess flour and

9. Tie with ribbon.

This baking process allows the cookies to dry slowly, if the oven is too hot they
will start to brown and salt dough should be as white as possible for the prettiest
results.

TIPS AND SUGGESTIONS

 This toddler activity is best done in two days. The first day make the dough, cut it out and
bake. On the second day decorate and display.
 Alum is optional. Alum is an astringent that aids in binding the ingredients.

OTHER IDEAS
1. Non-Toxic Water Based Red Paint

Place a small amount of red paint in a jar lid or disposible plate and slowly add a few drops of
water at the time to dilute the paint. Stir and apply paint with a toothbrush. The paint should be
red but if you add too much water the colour will be pink. Adjust by adding a little more paint. Use
a paper towel to remove excess paint from the toothbrush then dab the top of the cookie. The
drying time is about 30 minutes. Then tie on the ribbons and display.

2. Copper Molds and Red Crayons

This is a cookie made from a copper mold commonly found in many kitchens. Make a ball of
dough about the size of a golfball press on to some flour then roll it out until it is about 3/4" thick
Flour the bottom of the mold and pat the dough into the design. Patting and pushing the dough is
fun for children but they will need a little help to ease the dough out on to a floured surface. Next,
cut with heart shaped cookie cutters. Molds like this one make beautiful surface designs and are
easy to decorate. Rub the top of each cookie with crayons of red shades and the relief portion of
the cookie picks up the crayon and the motiff begins to show. These are alot of fun for children
and adults alike because they are not difficult to make and turn out great results.
3. Cookie Molds and Crayons

This mold is a Brown Bag Cookie Art mold that uses Barnyard Animals as the theme. This mold
requires the same technique as used in # 3. Make sure the bottom of the dough is dry with flour
as well as the mold. The dough will come out much easier this way. Begin making cookies one
motiff at the time and help with the easing of the dough out of the mold. Cut with cookie cutters,
make a hole with a straw in the top of the cookie to hang as an ornament later. These cookies are
easy to make and so much fun to colour.
4. Cookie Cutters and Crayons

This is the simplest method so even the youngest child can participate in this toddler activity. Cut
using cookie cutters and color using three shades of red; red, violet red, and magenta. Three
colours look much brighter than using only one.

EDUCATIONAL TIPS

 Write or Print out the recipe for your toddler to follow along.
 Promotes and develops sequencing skills.
 Toddler activities like this naturally lends itself to reinforcing the color red, understanding that
there are different shades of red and teaching the heart shape.
 Another benefit is helping to build fine motor skills.
ME DOUGH!

Today, April shares a kickin’ recipe for what I will now

forever refer to as “me dough!”

“My daughter calls play dough 'me dough!' She runs to her craft table,
sits down, and politely declares that it’s time for her favorite craft of
all. She wants it and she wants a lot of it. In great colors, too, like teal
and magenta.

The trouble is, those little 2 oz. tubs from the store never cross the
threshold to our apartment - I cannot bear the smell of the real stuff.
And at the speed she goes through them, the cost would really add up
before she even reaches kindergarten. But would I deny our little
sculptor? Never.

After a little research I found a handful of recipes on the Internet. The

danger with the homemade stuff is that the texture often cannot live
up to the store-bought version. Fear not. All you have to do is find the
right recipe. Cream of tartar is the ingredient that creates a smooth
texture and not the icky graininess you (desperately) want to avoid.
The clay is soft and pliable and just what you would expect. So go to
the spice aisle and buy a jar (or two).

This recipe is also the one my own mother made for me and my sister
in the ’70s (in shockingly massive quantities). It was perfect then and
I’ve been amazed at how easy it is to make…and how much my
daughter loves it. It only takes 5–10 minutes and has all the qualities of
the store-bought stuff except for the smell. I can quickly whip up a new
batch and let my daughter pick the color she wants.

 1 cup flour
 1 cup water
 1/2 cup salt
 2 tsp cream of tartar
 1 tsp oil
 food coloring, paste or drops*

Put all the ingredients in a saucepan. Whisk it together to get all the
lumps out before you turn on the heat. Some days I need to add a
splash more water, just to make the mixing easier - it all cooks off right
away, so it’s not a big deal. Turn the heat to medium and stir
constantly with a spoon or spatula. The dough will begin drying and
cooking. As it clumps together, keep on stirring. Turn the heat off when
the dough is mostly clumped up, but not entirely - you want to retain a
good amount of moisture so little hands can easily mold it. Turn the
dough out onto the counter and knead it for several minutes.

Let it cool and then store in an airtight container.

It took me two tries before I got it just right. You have to figure out how
much moisture you lose in the cooling process, but if you make a batch
that’s too dry in the meantime, just knead in some water and it will
soften up.

*A note about getting great colors: We use paste food coloring because
it makes intense colors and there are so many shades available (check
out Sur La Table, iParty, or any cake decorating shop). You can also
use liquid food coloring to great effect. It takes a lot of drops to get
bright colors, but I find some of the less vibrant colors are fantastic.
The natural food coloring from Whole Foods somehow always winds up
making a purpley-pink color, no matter what color drops you put in, so
unless you love purpley-pink, I would expand your selection of food
coloring.”

Click image above to get a good view of April's Me Dough!

I’ve been making fun things out of salt dough since I was a kid. It’s one
of the least expensive hobbies around, what you make is entirely up to
you, and I love how it absolutely puts me in my “Zen Zone”.
The photo above shows some of my latest pieces: a cute little ladybug,
a leaf (both of which I’m going to hot-glue onto magnets so I can use
them to hold notes up on our fridge), seals for our wedding invitations,
and a gold-tipped rosebud (I have no idea how I’m going to use the
rosebud, but I ended up with it while watching an episode of ‘Ace Of
Cakes’ where they were sculpting flowers out of fondant – artistic
osmosis via cable TV!).
The most basic recipe for salt dough is 1 cup of fine salt, 1 cup of flour,
1/2 cup water. You mix it all together in a bowl until it forms a ball, and
you knead it on a well-floured board or flat surface until it’s smooth
and elastic. Your salt dough is now ready to use!
Whatever you can’t use up, simply put plastic wrap around it and store
in a cool place and it’ll keep for at least a week or so.
I’ve found that air-drying my sculptures for a few days before I paint
and varnish them is best, but since Corey got a dehydrator from his
sister a couple Christmases back, I’ve been using it to speed up the
process. I’ve also tried brushing them with egg wash and drying them
in the oven for a golden brown effect.
Over the years, I’ve played with variations to the basic salt dough
recipe (more salt makes for a grainier texture, more flour makes it
softer, adding coloring and interesting stuff like coffee powder or glitter
to the dough, etc.) so feel free to experiment. It’s part of the fun!

Three Little Pumpkins Salt Dough Craft

By shaneaws - Posted on September 22nd, 2009

Salt Dough Recipe:

2 cups Flour
2 cups Salt
1 cup Water
Materials:
3 Toothpicks
Butter knife
Large mixing bowl
Spoon
Measuring cups
Green and orange paint
Paintbrush

Steps:
1. Place all three salt dough ingredients into the mixing bowl and stir
together until the consistency is hard. Using your hands kneed the
dough until it’s the consistency of play dough. If the dough is too
sticky add a bit more flour. If the dough is a bit too hard add a small
amount of water and mix.

2. Take a portion of the salt dough and make three different size
round balls.
3. Place your thumb at the top center of each of the round dough
balls and press down to give your salt dough pumpkins an oval shape.

4. Roll three small stem shaped pieces of dough and insert the
toothpicks into the stem shaped salt dough and then place the stems
into the top of the pumpkin.
5. Once you have inserted the stems into the pumpkin, use the butter
knife to carve the lines of the pumpkin into the sides. Use the image
as your guide.

6. Bake your salt dough pumpkins in the oven at 250 degrees for 20
minutes. After 20 minutes check to see if you salt dough pumpkins are
hard. If so, then they are complete. If not, place them back in the oven
for 5 min at a time. Be sure to check them every 5 minutes. Do not
allow your project to turn brown.

7. Once your project has been removed from the oven set aside to
cool.

8. After your project has cooled, use your paint and paintbrush to
paint your pumpkins.
This is an original article written by Tiger and Lily Boutique.

The entire contents of this Site is protected by international copyright and trademark
laws. You may not reprint, reproduce, republish, modify, copy, or distribute the material
on this site. You may print and download articles and craft project material from this site
solely for your own personal, non-commercial use providing that you do not change or
delete any copyright information from the materials.

Italian Dough Flower

Making
Home Crafts - Flower Making

urrently 4.71/5
4.7/5 (7 votes)
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step by step Italian dough flower making recipe
with pictures. easy to flollow

Making dough flower is a very interesting hobby.

Its not difficult to make . You can make it easily at home.

You only need the things like:

1. Cornflour 1/2 cup

2. German glue or white glue 1/2 cup
3. Water 2 tabs
4. Lemon juice 1/2 tabs
5. Glycerine pure 1/2 tabs
6. Non-stick cooking pan
7. Cooking oil few drops
8. Oil paint colours (any colour you like)
 1.

Method:

1. Take a non-stick pan and mix water and glue very well.
2. Now add the cornflour into the pan and mix it faster don't leave
the spoon until the dough soft.
3. Add lemon juice and glycerine pure in the material and and now
cook it on the very little heat.
4. Make sure, dont leave the spoon until end because its
necessary.
5. It take maximum 3 to 4 minutes. When the dough is become
thick and leave to stuck the pan, your dough is ready.
6. Take out the dough into a plastic bag, but grease the plastic bag
with Cooking oil, Vaseline or cold cream.
7. Now to knead ( gundhana ) the dough in the plastic bag very
well until the dough getting more smooth.
8. Let it cold in fridge for 1 day.
9. Mix the oil paint colour in the Italian dough very well by your
hands.Now your dough is ready to make flowers.
10. Take a little piece of dough and make a plan round bread
of it.Make sure that your bread should be very thin and fine.
11. Now twist and turn round the dough bread with your
fingertips and gave it a shape of rose bud.
12. For a rose, you make 1 bud,3 small petals and 5 big
petals.
13. Attached the small 3 dough petals one by one around the
rose bud by glue.
14. Now attached 5 big petals round the small petals.now you
attached all the petals to the rose, but before you dry it,
attached stem into the centre of rose flower with glue. Set and
twist the petals like a rose. Now let it dry.
 15. Covered the stem with wrapping floral tape around it.
16. Now make leaves from dough with the help of cutter.The
colour you add the dough should be green for leaves.you also
make dark and light green leaves for a natural look. You can
also use artificial leaves to decorate your flowers.
17. Then you take the rose stem and attached the leaves on it
with glue and floral tape.

Now your dough flower rose stem is ready.

Other Pictures are following (Arum lily)

 TIPS:

1. You can also used the food colours in the dough instead of oil paint
colours and mix the colour in the dough very well by your hands. But
its always good to use oil paint colour.

2. Always keep the dough in plastic bag and then REFRIGERATE it.

3. Once you made the dough,protect the dough from Air, because air
will dry your dough and waste it.

4. Always take small pieces of dough for use.

5. If you follow these instructions, your Dough will soft.

Kitchen Craft Clay

artesprit
When my children were very young, we made a lot of homemade modeling clay for
projects we wanted to keep. Many an ornament, set of strung beads, brooches and little
sculptures found their way into our family and friends home as gifts. I still find the
receipe to be a welcomed change from the stoneware clay we use at the studio with our
younger students for some projects. There are so many receipes out there you can try with
different mixtures from here and here and here and even here. Here is my tried and true
receipe which you let dry and keep forever (in a dry place)! Remember, when the object
d’art gets very thick, it needs some toothpick holes in it to actually dry. Luckily, they can
represent freckles, spots, seeds, etc. instead of just holes!
Corn Starch receipe:
1 cup Corn Starch
2 cups Baking Soda
1 and 1/4 cups water.

Combine ingeredients in a saucepan and cook over medium heat stirring constantly, until
thick and dough like. Turn the warm (not hot) mixture out onto a board and knead

slightly.

Cover with a damp cloth until cool. Keep unused portion in aluminum foil while you
work, to keep it soft.
This clay will air dry and can be painted with acrylics, watercolors or tempera paints,
then coated with a mixture of half white craft glue and half water to seal the work. Use
wax paper on your work surfaces to keep things less sticky, both in shaping and painting

with this clay.

The sky is the limit when making things three dimensional with children. Cookie cutters
are great for children who are timid about making their own shapes.
These clays are non toxic, taste terrible and usually children keep them out of their
mouths. With the amount of sodium in them, they may make the skin tingle on some
people. If so, give them wooden spoons, rollingpins and popsicle sticks to work the clay
with. Another good choice for them is to have them model with the clay inside a clear
plastic bag. Toothpicks are fun to create free standing sculptures as long as the child is
old enough to use them, and it is a good challenge for older children.

Child’s no-bake clay handprint gift

Monday, May 28th, 2007

A clay handprint impression from a preschooler is always a welcome gift for Father’s
Day, Mother’s Day or any other occasion. This recipe is enough to make about three
handprints.

What You Need: 3/4 cup salt, 2 cups flour, 3/4 cup water, 1/2 teaspoon alum powder
(alum is a preservative; only use it if you want the dough to last a long time AND you
know your kids won’t eat the dough), mixing supplies, paint, paintbrush, pointy object
(paper clip, toothpick, etc.) to write name and date.

How You Make It: Mix dry ingredients in bowl, add water gradually and knead dough.
Form into ball, flatten to about 1/2″ to 3/4″ thick and even out edges using your hands or
a plastic knife. Child presses hand, with fingers apart, into clay. Adult can etch name and
date with pointy object, or paint it on later. Let dry (at least overnight) and paint.
“We tried it” tip: We tried baking this clay, but after an hour at 300 degrees it was still
soft on the bottom. It hardened up after a few days. Also, if the dough crumbles, add a
little more water.
How to Use a Dehydrator for
Inexpensive Christmas
Ornaments

Member
By Pagen
User-Submitted Article
Article Rating: (0 Ratings)

Buying Christmas ornaments can be a sizable investment. But there are less
expensive alternatives that can look even better than store bought decorations.
Using a dehydrator to create natural ornaments is both inexpensive, and homey
and will save you money that can be used elsewhere. It's also a great project for
kids to be involved in.

 Email
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 Add to Favorites
 Print Article
 Flag Article

Difficulty: Easy
Instructions
Things You'll Need:
 dehydrator
 fruit
 sugar (optional)

1. Step 1

Slice lemons, limes and oranges into rounds. Try to be consistent in the
thickness of your slices. Sugar both sides of the fruit.

2. Step 2
 Lay the fruit on your dehydrator trays with air space in between each slice.
You don't need a lot of space between pieces, you just don't want them
touching each other.

3. Step 3

Set-up the dehydrator somewhere out of the way, because it's going to be
working for 48 hours or so. Plug it in and begin drying.

4. Step 4

Check the slices after 12 hours. If there is still moisture in them, keep them
drying. I usually let them go about 2 days.

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Tips & Warnings

 Regular ornament hooks work fine to hang the fruit on the tree.
 You can also string the slices with fishing line if you'd like to create a
garland.
 I purchased my dehydrator for $12.00 at a discount tool emporium (Harbor
Freight).
 You can also do this in the oven if you don't have a dehydrator. Use a
non-stick baking tray for the slices. Set the oven to 175 degrees and figure
about 10 hours.
 The dried slices will last for years if you dried them long enough. If you
didn't they will mold over time. You want all the liquid out and the best
method to check them is to take a slice and squeeze it between a paper
towel or napkin. If there is liquid on the napkin, the slices need more
drying time.
About Cornstarch Play Dough

Contributor
By Elizabeth Stover
eHow Contributing Writer
Article Rating: (3 Ratings)

About Cornstarch Play Dough

Cornstarch playdough offers an economical alternative to store bought

playdough. If you need large quantities of playdough, homemade recipes save
significantly on the cost involved compared to store bought counterparts. Many
cost effective, simple recipe variations exist. All have in common the use of low
cost, common household items and easy construction.

Types

1. Cornstarch playdough contains in large part, common household
cornstarch often used for cooking. Different recipes for the playdough
contain varying other ingredients. Most often the other ingredients combined
with the cornstarch include either baking soda or salt, and water. More
complicated recipes exist which call for the addition of glue, alum, scent,
sand or coloring. Glue, alum and sand change the texture of the dough while
scent and color add to its aesthetic appeal.

Recipes
2. Recipe1: 2 cups each cornstarch and baking soda, 1 ¼ cups water. Mix
cornstarch and baking soda. Add water slowly while stirring in a pot over
medium heat. Continue stirring over medium heat until the dough thickens to
mashed potato consistency. Lay dough on plate, cover with a damp towel,
and knead once completely cooled. After kneading, roll to ½" - ¾" thickness.
Use cookie cutters or knife to create shapes then air dry or cook one hour in
250-degree oven.

Recipe 2: ½ cup each salt, hot water, cold water and cornstarch. Mix salt
and hot water then bring them to boil in a pan. In bowl mix cornstarch and
cold water until cornstarch completely combined. Stir cornstarch mixture
slowly into salt water in pan. Cook over low heat until mixture forms a ball.
Once cool, knead dough. Continue as above, rolling out dough, cutting
shapes and drying.
 Features
3. Choose a variation of the playdough recipe for different effects.
For a shiny, glass like dough, mix 1/3 cup each glue and cornstarch. Mix
until this forms a ball. Add more cornstarch or glue as needed. Roll out very
thin, make shapes and allow to dry overnight.
For textured dough, mix 1 cup sand, ½ cup cornstarch and 1 tablespoon
alum. Add ¾ cup hot water to sand mixture, then cook over medium heat
until ball forms. Allow to cool, knead dough and create shapes.

Considerations
4. Use cornstarch dough in place of store bought dough or clay under any
circumstances. Remember that homemade cornstarch dough takes time to
prepare and that doubling or tripling recipes may be necessary. Use of gel
food coloring rather than liquid food coloring provides a richer color. Paint
objects only after completely dry. Spray painted objects with sealer or coat
with varnish or nail polish for added shine and protection.

Benefits
5. Create cornstarch dough and save money . Produce large quantities for a
fraction of the cost of store bought dough. Produce a wide variety of
textures, colors and scents to meet your activity needs easily. Making the
dough with children provides an instant science lesson regarding solids,
liquids, mixtures and measuring. As an extension, have children compare
various types of dough. Homemade cornstarch dough provides both
versatility and economy.

Homemade Play Dough Recipe

Looking For A Home Made Play Dough Recipe? Here's Two
Playdough Recipe 1

The Ingredients

 1 cup of water

 1 cup of plain flour

 1/2 cup of salt

 2 tablespoons of oil

 2 tablespoons of cream of tartar

 Food coloring

You can lso use flavor oils for scent - peppermint, vanilla, almond, lemon, orange,
cherry (pick ones with no alcohol, and choose flavor oils meant for eating, not
essential oils.) You can find these in your supermarket along the baking aisle.

Method
1. Mix together the ingredients.
2. Add the water then mix until smooth.
3. Add the food coloring followed by the oil ( add the flavor oil at this point if
using ).
4. Cook on a medium heat, stirring constantly, until the dough leaves the side of
the pan in a ball.
5. Allow to cool before use.

As the above recipe makes about twice the amount of dough that comes in an
average sized tub, using half quantities and repeating the process several times you
can make lots of play dough in a variety of colors.

This playdough will keep for months in the fridge in air tight containers, baby food
jars make perfect air tight containers for your playdough.

This homemade play dough recipe is particularly good for baking your sculptures in
the oven at 180 until hard,then paint and varnish your little master pieces.
Playdough Recipe 2

The Ingredients

 1 1/2 cups flour

 1 cup table salt

 4 teaspoons cream of tartar

 4 tablespoons olive oil

 1 cup water

 Food coloring

Method
1. This recipe is so easy it gives perfect results and keeps for months in the
fridge in airtight containers.
2. Measure out your ingredients and put them in to a large bowl.(no special
order just throw it all in).
3. Mix it all together with your hands and if it feels to dry add a little water to
and to sticky add flour.
 4. Grab a ball of it and make an indent with your finger. Drip a fewdrops of food
coloring in the indent, you'll need at least 5 drops for vibrant colors if you are
using grocery store food coloring.
5. Now carefully fold the dough over and over until the color is well blended,
taking care not to get the wet food coloring on your hands.

Consider dedicating a container of play dough tools to the cause. You can
have fun again and again with pasta extruders, cookie cutters, rolling pins,
and other items. Many of these things can be purchased inexpensively at a
local dollar store or thrift store.

If you have play dough ideas that work well in your household, please share
them with us! You will be automatically entered in our next competition

Fruity Dehydrator Granola

(8 servings) Printable Version

 1 Sweet Apple
 3 ripe Bananas
 10 Strawberries
 2 cups rolled Oats (not instant)
 1/2 cup buckwheat soaked and sprouted 1 day (measurement is before
sprouting)
 ½ cup Agave or honey
 2 tablespoons Lemon Juice
 3 tsp Cinnamon
 1/2 tsp Nutmeg
  1 tablespoon raisins

*Chop the apples into chunks about the size of your pinky nail and drizzle the lemon
juice on them to keep them fresh. Chop the banana and strawberries about the same
size as the apple and mix them all in a big bowl.
*Dump in the oats and other stuff, mix it up, and spread it in the dehydrator at 115
for 8-12 hours, until it's nice and crunchy.

Makes about 4 cups, serving is a 1/4 - 1/2 cup

A yummy, healthy, fruity, sweet granola! Great with homemade yogurt and some
fresh blueberries

Tropical Rolls

 4 C Bananas
 1 Orange, peeled and cut into quarters
 1 C Pineapple chunks
 Fruit Roll Sheets or Parchment/Wax paper
 Oil

Puree fruits together in a blender until smooth, but thick. Take the fruit roll sheets or wax
paper and lightly dust with oil for ease of removing once dry. Spread the fruit puree
about 1/4 inch thick on the sheets and dry at 120-135 degrees F for 4-8 hours, until
moisture is removed.

Apple Strawberry Rolls

  2 C Strawberries
 2 C Applesauce
 Fruit Roll Sheets or Parchment/Wax paper
 Oil

Puree fruits together in a blender until smooth, but thick. Take the fruit roll sheets or wax
paper and lightly dust with oil for ease of removing once dry. Spread the fruit puree
about 1/4 inch thick on the sheets and dry at 120-135 degrees F for 4-8 hours, until
moisture is removed.

We love granola and granola bars in our house. You can get quite creative with
combinations of items that you have on hand or readily available. The basics are
covered below.

Granola/Granola bars
  5 C Rolled oats
 2 C dried fruit (apples, raisins, dates, bananas, etc)
 1 C crushed nuts
 1/2 C wheat germ
 1/2 C flax or sesame seeds
 3/4 C brown sugar
 3/4 C butter (melted)
 1/2 C honey or agave
 1/4-1/3 C Olive oil
 1 tsp vanilla
 Solid dehydrator sheets or wax paper

Combine all the ingredients, mixing well. Spread onto dehydrator sheets and dry at 130-
150 degrees F for 3-5 hours, until crunchy.

If you would prefer granola bars, form into shape before placing in dehydrator.

As with everything that you dehydrate, you must remember to store in air-tight
containers. We prefer to use vacuum sealed bags personally. Anything kept at room
temperature will keep for two-four weeks. If frozen, it will keep for up to six months.

Playing with your dehydrator is fun, exciting and an amazing experiment!! You will find
combinations of foods that serve yourself and your family better than others. It’s all
about preference!

Banana Bites (Raw & Gluten Free)

SUBMITTED BY: PESCETARIAN
Raw alternative to banana bread! Great served as cookies or as a
spread for apples! [this recipe is not mine - it is modified from
goneraw.com but I wanted the nutrition info]

5 Minutes to Prepare and Cook

Vegetarian Meals | Other | Other Vegetarian Meals | Vegan |

Vegan Vegetarian Meals | Breakfast | Vegetarian
Meals Breakfast |

Ingredients
1 banana, mashed
1 tbsp walnuts
15 raisins
1/4 tsp cinnamon, to taste

Directions
Mix everything together after the banana is mashed. Spoon into 6
'cookies' on dehydrator (use nonstick sheet or paper). Dehydrate
at 115 F for 6-8 hrs. Serve by themselves or as a spread for
apples.

*Dehydration is optional - I have eaten this right after mixing and

it is still yummy, just not as banana-bread-y.

Makes 6 cookies, but as breakfast only serves 1.

Number of Servings: 1

Chewy Apple Cinna-cookies (Raw and Gluten Free)

SUBMITTED BY: PESCETARIAN

These are nice and chewy! They harden up real good when left
out on a plate for a couple hours, either way is really good. This
will definitely satisfy your sweet tooth! [recipe taken from
goneraw.com]

6 Minutes to Prepare and Cook

Desserts | Other | Other Desserts | Vegan | Vegan Desserts
| Dessert | Desserts Dessert |

Ingredients
1 Cup Walnuts or Hazelnuts
1 Cup Almonds
Approx. 10-12 dates (more for sweeter)
1/2-1 Tablespoon Cinnamon
1 Teaspoon Vanilla
Half an apple (diced)

Directions
In a vitamix (or food processor) combine all the ingredients
except the diced apples. This should come out as a thick, chewy
texture. It requires some help with a large spoon as it’s
mixing because the dates keep it from moving. But do the best
you can. Empty into a bowl and add in the diced apples, mix with
clean hands perferably. Take a golf ball size of the dough and
spread in a cookie shape with your hands and place them in the
dehydrator. I sprinkled some extra cinnamon over mine which is
optional. Mine made approx. 15-18 cookies but the dough
expands really well, so it makes quite a bit. Set temp at 145 F
and let it dry for 1 hours, then lower temperature to 110,
continue for 6 more hours. Turn them over and repeat for another
7. If you like them extra soft and chewy..about 10 hours would be
perfect, more of crisp will need the 14 hours with additional hour
sitting out on a plate. Or, you could just adjust your own temp to
what you’re used to.

Number of Servings: 15

Fruit Leather a la Elvis

Peanut butter and banana fruit leather - who doesn't love a
combo like that?! Feel free to add carob chips or nuts, too!

5 Minutes to Prepare and Cook

Fish | Other | Other Fish | Sugar Free | Sugar Free Fish |
Snack | Fish Snack |

Ingredients
4 bananas
1 cup fresh, natural peanut butter

Directions
Puree bananas and peanut butter together in food processor or
blender.

Spread on nonstick sheets or plastic wrap and put in your

dehydrator at 135 F for 4-6 hours until dry. [For Living Foods,
dehydrate at 110 for 12 hours].

To test for done-ness touch your finger gently onto fruit leather.
No indent should occur. Also it will be slightly shiny and non-
sticky to the touch.

Let cool on sheet, then carefully peel of and roll into a 'tube'.
Wrap in plastic wrap and store in fridge (if it contains nuts), or in
dark place in the pantry.

Number of Servings: 8

Recipe submitted by SparkPeople user PESCETARIAN.

Number of Servings: 8

Nana Cream Layer Cake (Raw & Gluten Free)

Raw food dessert - YUM

10 Minutes to Prepare and Cook

Snacks | Vegan | Vegan Snacks | Snack | Snacks Snack |

Ingredients
1 cup raw almonds
1/2 cup raw unsalted sunflower seeds
1 1/2 bananas, broken up
1/2 tsp vanilla
1 1/2 apples, diced roughly
1 tsp cinnamon
1/4 cup raisins

Directions
1. Grind the almonds and sunflower seeds finely in a food
processor or blender. Set aside.
2. Blend the bananas with the vanilla until creamy and smooth.
Stir this into the almond powder until you reach a batter-like
consistency. (you should have some left - save it for later) Stir in
the raisins. 3. Drop in dehydrator into cookie-like disks, flattening
with spoon as you drop them. There should be 6. Dehydrate until
soft and bready.
4. Blend apples and cinnamon together until crushed well. If there
are some chunks of apple don't worry about it - it's better that
way! Keep this mixture in a covered bowl until ready.
5. When cakes are finished, layer in a bowl in this order: cake,
apple mixture, banana-cream, another cake, then more cream.
Garnish with a sprinkle of cinnamon and enjoy!

If you accidently over-dehydrate your cakes, allow them to sit

with the cream on them for a few minutes before eating - this will
soften them.

Number of Servings: 3

Recipe submitted by SparkPeople user PESCETARIAN.

Number of Servings: 3

Fig Bars (Raw & Gluten Free)

SUBMITTED BY: PESCETARIAN
raw-vegan fig bars, taken from "goneraw.com"

5 Minutes to Prepare and Cook

Snacks | Vegan | Vegan Snacks | Snack | Snacks Snack |

Ingredients
• FIG & DATE FILLING
• ⅔ cup dried figs
• ⅔ cup dates, pitted
• 1 tablespoon lemon or orange juice
• 1 tablespoon raw honey
• CRUMBLY BASE AND TOPPING
• 1 cup pecans
• ½ cup almonds
• ½ cup shredded dried coconut
• 4 large dates, pitted
• ½ teaspoon cinnamon
• 1 pinch sea salt

Directions
Place first four ingredients in a food processor and blend to a
paste. Set aside.
Process the pecans, almonds, coconut, cinnamon and salt in a
food processor until coarsely ground. Add dates one at a time and
process until the mixture starts to stick together.
In a small square baking pan, arrange half of the crumble as a
base. Then spread all the fig/date mixture on top, and sprinkle
with the remaining crumble on top. Press layers together with the
back of a spoon. Cut into 16 squares.
If you want a warm square, you can place the pan in the
dehydrator for a few hours.

Recipe yields: 16 squares

Number of Servings: 16
Strawberry Breakfast Bars (Raw & Gluten Free)
sugar free, all natural fruit and nut breakfast bars. This recipe
calls for a dehydrator, but you could probably bake them on a
very low setting. Actual cooking time is 24 hours, but it's just
dehydrating.

15 Minutes to Prepare and Cook

Snacks | Other | Other Snacks | Vegan | Vegan Snacks |

Breakfast | Snacks Breakfast |

Ingredients
2 cups almonds, ground in food processor
1 cup walnuts, ground in food processor
¾ cup flax seed, ground in coffee grinder
2 cups fresh strawberries (or any berries you like)
1 cup raisins

Directions
Place ground nuts/seeds in a bowl.
Puree the berries, then add them to the bowl with the ground
nuts and also add in the raisins. Mix together well.
Put batter on teflex sheet about 1/2 inch thick. Dehydrate 12 hrs
at 100f, then flip and dehydrate 12 more hours. When you flip,
you may want to slice into bars so they’re easier to separate
when they are done.

Number of Servings: 24

Recipe submitted by SparkPeople user PESCETARIAN.

Raw Corn Chips

SUBMITTED BY: PESCETARIAN

Healthy and raw alternative to fried corn chips - make these in

your dehydrator!!
10 Minutes to Prepare and Cook

Snacks | Party | Party Snacks | Mexican | Mexican Snacks |

Vegan | Vegan Snacks | Snack | Snacks Snack |

Ingredients
3 cups fresh or frozen (defrosted) corn
1 jalapeno pepper
1 tsp salt, to taste

Directions
Remove seeds and ribs from jalapeno and chop.

Puree corn in food processor, adding water as needed to create

an oatmeal consistency. Add in salt and jalapeno and puree until
well blended (other flavors may be substituted/added here).

Spread thinly (1/8 - 1/4" thick) onto paraflexx sheets and put in
your dehydrator until crispy, flipping once about halfway through
dry time (about 8 - 12 hrs).

Number of Servings: 8

Recipe submitted by SparkPeople user PESCETARIAN.

Number of Servings: 8

Sprouted Banana Bread (Rawfoods)

SUBMITTED BY: PESCETARIAN

I wanted a raw bread to snack on that wasn't completely made

out of flax or nuts, so here's what I came up with. It's still being
made, so I don't know how it's going to turn out yet!

11 Minutes to Prepare and Cook

Snacks | Other | Other Snacks | Vegan | Vegan Snacks |
Snack | Snacks Snack |

Ingredients
1 cup spelt or kamut berries
2 medium or 3 small bananas, frozen overnight
3 dates, soaked if dried
2 tbsp flax meal
2 tsp cinnamon
1/2 tsp ground cloves
1/3 tsp nutmeg
pinch ginger

Directions
Soak, sprout, and dehydrate spelt berries.
Let bananas defrost completely in bowl or bag (takes 30 mins to
1 hour).
Grind berries in cleaned out coffee grinder or powerful high-speed
blender. If you use the coffee grinder, do it in 2 batches. Make
sure to grind it for a long while so you don't crack your teeth on
little pieces of spelt-berry.
In a small bowl, mix flour, flax, cinnamon, cloves, and nutmeg.
Set aside.
Puree bananas and dates in food processor until smooth and
creamy. Pour into bowl with dry ingredients and mix well. Cover
and let sit for 30 minutes (to make sure and soften up any berry
pieces that didn't get ground well).
Spread out on lined dehydrator tray and dry at 145 for 1 hour
(this would be a good time to score it into individual pieces), then
reduce heat to 110 and continue to dry until it reaches desired
soft or hardness, flipping once dry enough to flip without falling
apart. Of course, if you don't do the 145 thing, just dehydrate it
at 110 the whole time. :-)
Serve!
Should make 3 servings.

Number of Servings: 3
Recipe submitted by SparkPeople user PESCETARIAN.

Eli's sweet granola

SUBMITTED BY: HOPERY

We mix this up and put it in our dehydrator overnight. Then wake

up to a yummy breakfast.

5 Minutes to Prepare and Cook

Vegetarian Meals | Breakfast | Vegetarian Meals Breakfast |

Ingredients
.25 cup sunflower seeds
.25 cup shredded coconut
1 cup dried cranberries
3 cups oats
1 cup apple juice (or just enough to moisten it)

Directions
just combine all ingredients in a large bowl, then spread thin on
dehydrator trays

Dehydrate at a medium setting.

Number of Servings: 10

Recipe submitted by SparkPeople user HOPERY.

Number of Servings: 10

Dehydrator Sweet Potato Chips (Raw)

SUBMITTED BY: PESCETARIAN
Easy and superb!

10 Minutes to Prepare and Cook

Snacks | Other | Other Snacks | Gluten Free | Gluten

Free Snacks | Snack | Snacks Snack |

Ingredients
2 sweet potatoes/yams, sliced very thin on mandoline
1 tsp fresh sea salt, to taste

Directions
Slice sweet potatoes on mandoline as thin as possible. Sprinkle
salt over the top and toss to distribute evenly.

Set slices in a single layer on a dehydrator sheet and dehydrate

at 115 for 12-20 hours, depending on the humidity outside, etc.

Store in airtight baggy/container and enjoy! Sooo crisp and

delicious!

Number of Servings: 4

Recipe submitted by SparkPeople user PESCETARIAN.

Number of Servings: 4

Grawnola (Raw & Gluten Free)

SUBMITTED BY: PESCETARIAN

A really easy, really customizable granola that packs well for

camping, the office, or is a yummy breakfast with almond milk!
[recipe taken from goneraw.com]

11 Minutes to Prepare and Cook

Vegetarian Meals | Other | Other Vegetarian Meals | Vegan |
Vegan Vegetarian Meals | Breakfast | Vegetarian
Meals Breakfast |

Ingredients
2 cups buckwheat, soaked
1 cup sunflower seeds, soaked (optional)
1 cup dried fruit
1 tablespoon cinnamon
2 tablespoons honey
2 tablespoons shredded dried coconut
1 cup nuts of your choice

Directions
Grind nuts of your choice (I used walnuts and almonds) in a FP
with sunflower seeds. Add in fruit (I used goji berries), pulse the
FP. Then add in cinnamon and honey. Mix into bowl with
buckwheat and coconut until thoroughly blended.
Spread onto Teflex sheets, and dehydrate for about 8-10 hours at
110/115.

Makes about 20 servings of 1/4 cup each

Number of Servings: 20

Recipe submitted by SparkPeople user PESCETARIAN.

Crisp-breads (Raw)
SUBMITTED BY: PESCETARIAN

10 Minutes to Prepare and Cook

Snacks | Other | Other Snacks | Vegan | Vegan Snacks |

Ingredients
1 C sprouted rye
1 C sprouted lentils

1/4 tsp caraway seeds

1 tsp dried onion flakes

1 T Bragg aminos to taste or...1/4 /c tahini (raw sesame seed
butter)

Directions
Put rye and lentils through Champion with solid plate, or blend
well in liquifier. Mix in remaining ingredients. Press into thin
patties or tortillas shapes and dehydrate for 12-24 hours at 105
degrees until crisp.

Number of Servings: 12

Recipe submitted by SparkPeople user PESCETARIAN.

Number of Servings: 12

Yummy Cookies (Raw and Gluten Free)

SUBMITTED BY: PESCETARIAN

These cookies are great for a sweet raw treat! Hard to believe
they're good for you! [Taken from goneraw.com]

3 Minutes to Prepare and Cook

Desserts | Party | Party Desserts | Other | Other Desserts |

Sugar Free | Sugar Free Desserts | Dessert |
Desserts Dessert |

Ingredients
½ cup walnuts
¼ cup almonds
½ cup pitted dates
½ teaspoon vanilla extract
1 sprinkle cinnamon
1 pinch raisins (maybe 10?)
1 tablespoon water
1 tablespoon raw honey

Directions
Toss walnuts and almonds in food processor to get a good chop. I
like it as fine as possible. Add dates, raisins, cinnamon, vanilla,
and water. Process until dates are well chopped, and the water
has made the mixure a little gooey. Press and form into 1 inch
balls and place on a plate. Drizzle raw honey over cookies and
refrigerate to set.

Number of Servings: 8

Recipe submitted by SparkPeople user PESCETARIAN.

Number of Servings: 8

Carrot Chips
SUBMITTED BY: PESCETARIAN

Use these instead of corn chips for a different flavor! Yummy with
fresh guacamole or salsa. [recipe from goneraw.com]

15 Minutes to Prepare and Cook

Snacks | Party | Party Snacks | Mexican | Mexican Snacks |

Vegan | Vegan Snacks | Snack | Snacks Snack |

Ingredients
4 cups raw carrots, finely chopped or shredded
½ cup flax seed, ground
¼ cup hemp seed
1 teaspoon sea salt
½ cup purified water, (It may require a little more)

Directions
Grind carrots in food processor to a smooth pulp consistency.
Remove pulp and transfer to a mixing bowl. Add remaining
ingredients and mix very well. (You may need to increase the
water content). Spread mixture onto teflex sheets about 1/8”
thick. You want them to be thin enough to be crispy, but thick
enough to hold their shape once dehydrated. Dehydrate for
approximately 8-12 hours or more, depending upon desired
texture of chip. Enjoy!

Number of Servings: 8

Crunchy Graham Crackers

A dairy-free, egg-free, naturally-sweetened, multi-grain graham
cracker recipe. Really good with peanut butter and bananas
spread over the top!
(Cooking time is actually 6 HOURS, not minutes... sorry)

16 Minutes to Prepare and Cook

Snacks | Kids | Kids Snacks | Other | Other Snacks | Vegan |

Vegan Snacks | Snack | Snacks Snack |

Ingredients
1/2 cup buckwheat groats
1/2 cup rolled oats
1/4 cup rice flour
3/4 cup whole-wheat or graham flour
1/2 tsp baking soda
1 tsp cinnamon
dash nutmeg
dash sea salt
2 tbsp pure maple syrup
2 tbsp honey
1/4 cup water

Directions
The night before, soak buckwheat groats in 1 1/2 cups water. In
the morning, drain them and let them dry a bit (you don't have to
let them dry... but you can).
In a food processor, grind the groats until they are fine, similar to
a wet flour. Add in the rolled oats and continue grinding to a
flour-like consistency (it will be a bit wet). Add in remaining
flours, baking soda, cinnamon, nutmeg, and salt, and pulse to
combine.
Next pour in the wet ingredients and pulse to make a fairly hard
dough-ball (add a bit more flour, if necessary).
Divide dough in half and roll out as thin as you want your
crackers to be (I roll mine out to be about 1/16" - 1/8" thick), and
cut into desired shapes or score with the back of a knife.
Place on lined dehydrator sheets and dry at 150 for 5 hours, then
break on scored lines and flip (or just flip if you have them cut out
already) and continue drying for 1 hour.

You can easily make these in your oven set on its lowest setting
with the door propped open (use a wooden spoon or other like
object). Continue as directed.

This should make 20 graham-cracker sized crackers (the whole

cracker not 1 piece).

Number of Servings: 20

Recipe submitted by SparkPeople user PESCETARIAN.

I've Gone Crackers! (Gluten-Free)

SUBMITTED BY: PESCETARIAN

My sprouted version of "Mary's Gone Crackers". Takes a few days

to sprout the quinoa and rice, but it's not a labor-intensive
process at all.

50 Minutes to Prepare and Cook

Snacks | Other | Other Snacks | Gluten Free | Gluten

Free Snacks | Side Dish | Snacks Side Dish |

Ingredients
1/2 cup dry brown rice
1/2 cup dry quinoa
3 tbsp brown flax seeds, optionally soaked and dehydrated
3 tbsp sesame seeds, optionally soaked and dehydrated
1 tbsp tamari or shoyu

Directions
In a jar, soak the rice with lukewarm water for 12 hours. Drain,
rinse, and soak another 12 hours, then rinse well 2x a day for 2
days.
When the rice has 1 day left, soak the quinoa in a jar for 2 hours.
Drain, rinse, and set to sprout, rinsing 2x a day until it sprouts
(should show sprouts by the end of the day).
Cook the rice with 1 1/4 cup of water until it's all absorbed, about
30 minutes (first bring it to a boil, then cover and simmer).
In a food processor, blend the rice until smooth, adding up to 1/4
cup water if needed. Once the rice is smooth, add in the quinoa
and blend until pretty smooth (it won't be totally smooth since
the quinoa isn't cooked). With spatula or spoon, stir in sesame
and flax seeds and shoyu.
Drop by teaspoonfuls onto a parchment lined cookie sheet and
bake for 20 minutes, until browned and crisp. Cool before storing.

You can also bake it in one large sheet and then break into
crackers, if you want, but be careful not to burn the edges while
the middle cooks.

Number of Servings: 10

banana flax crackers

SUBMITTED BY: VEGGIEGIRLRAW

all raw

Snacks |

Ingredients
3 bananas
1.5 cups of fresh squeezed orange juice
2 cups flax crackers soaked for 4 - 8 hours

Directions
blend 3 bananas and orange juice in blender or food processor.
Then add all ingredients to food processor and process until well
mixed. Put on parchment paper in dehydrator at 104 for 24
hours. These are the best ever!

Number of Servings: 12

Homemade Fruit Leather

Dehydrator Recipes to Make A Delicious Vegan Snack

Jan 7, 2010 Mary Peterson

Homemade fruit rolls are a healthy vegan snack that are good to take along when
camping and are easy to make in advance.

There are a variety of snack foods and travel-sized goodies available in the supermarket,
but most of them have added sugars and salts and come with a lot of packaging (read:
unnecessary garbage). Fruit leathers made at home are a healthy vegan travel food and
devoid of added sugars, salts and excess packaging.

Making fruit leather requires no added sugar and the only equipment needed is a blender
and food dehydrator. It takes only five minutes to puree the fruit in a blender and the
dehydrator does the rest of the work.

Stored in a glass mason jar in the refrigerator, these fruit rolls make the perfect on-the-go
vegan snack food.

Basic Fruit Leather Recipe

Makes about 2 cups of fruit puree for a dehydrator full of thin fruit rolls

Ingredients
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 2 apples
 1 cup raspberries (freshly picked from the patch, or frozen from summer picking)
 Juice from one lemon

Directions

1. Blend fruit together with two tablespoons of water, only enough to get the fruit
moving.
2. Spread onto dehydrator sheets in a layer about ¼ inch thick (parchment paper
works well as a semi-reusable dehydrator sheet) and place onto dehydrator trays.
3. Turn your dehydrator on and wait.
4. Dehydration time will vary from 7 – 10 hours, depending on the type of
dehydrator, the moisture content of the puree and humidity of the room.
5. Check the fruit rolls after five hours to see how they are doing.
6. Once they are leathery to the touch, dry, but still pliable, remove them from the
parchment paper and allow to air dry on the dehydrator trays or a plate for another
thirty minutes to cool.
7. Store the homemade fruit leathers in glass jars, or pack away in zip-top bags to
take along on a hike.

Spring Fruit Leather Recipe

Spring fruits like apricots, blueberries, cherries, rhubarb, nectarines, strawberries are a
welcome change to the hearty winter fruits of apples and pears. In the Basic Fruit Leather
Recipe, replace the apple with apricots or nectarines. To make a strawberry-rhubarb pie
fruit leather, blend together one cup cooled, sweetened to taste and cooked rhubarb, one
nectarine and one cup of chopped fresh strawberries.

Summer Fruit Leather Recipe

Summer fruits like blackberries, cherries, figs, grapes, plums, raspberries and peaches
make very flavourful fruit leathers. In the Basic Fruit Leather Recipe, replace the apple
with peaches or plums and use the same portion of any type of fresh summer berry. The
lemon is optional when using stone fruits.
Autumn Fruit Leather Recipe

During October and November, cranberries are harvested in the Pacific Northwest,
Minnesota and Massachusetts, while oranges are being harvested in Florida, California
and Arizona. These autumn fruits are a perfect combination in fruit leather.

For a delicious cranberry sauce fruit roll, blend together one apple, the juice and pulp
from two oranges, a cup of cooked cranberries, the zest of one orange and one teaspoon
of brown rice syrup.

Winter Fruit Leather Recipe

The season for deliciously ripe oranges, pomegranates and grapefruits is short, so it’s
good to make some homemade fruit leathers with these fruits to enjoy all winter long. In
the Basic Fruit Leather Recipe, replace the juice of a lemon with that of an orange or
grapefruit and use cooked cranberries or fresh pomegranate seeds instead of frozen
summer berries.

Read more at Suite101: Homemade Fruit Leather: Dehydrator Recipes to Make A

Delicious Vegan Snack
http://vegan-food.suite101.com/article.cfm/homemade_fruit_leather#ixzz0hWtmAWVz
Food Dehydrator Recipes for
Camping

Contributor
By Amber D. Walker
eHow Contributing Writer
Article Rating: (0 Ratings)
When camping or backpacking, you can't afford to carry too much food or too
many cooking utensils. But you still need to eat while you're out enjoying nature.
You can do a lot better for camping food than instant noodles and trail mix if you
open yourself up to the opportunities of food dehydration. This doesn't mean
resorting to powdery, tasteless K rations. With a little imagination and proper
equipment, you can prepare many meals in advance that will not only taste good
but will be quick and easy to fix at your campsite.

Dehydrating
1. Having a food dehydrator means much more than drying fruit. You can
dehydrate fish, beef, chicken and pork to use in a variety of recipes, as well
as drying vegetables. With the addition of spices, pasta, sauces and a few
hardy staples such as cheese, you can make a multitude of meals you never
thought you would be able to have while camping. Even if you don't have the
money or the space right now for a dehydrator, you can also use your oven
as a makeshift dehydrator, although you will have to be vigilant about turning
your food regularly so as to not let things burn.

Using a dehydrator is easy. You simply cut your food into thin slices, dry as
much as possible with paper towels, and set the food onto your dehydrator
trays. If you are using an oven to dehydrate, do the same thing, except place
your food on a cookie sheet and set your oven to no higher than 125. If
preparing something like fruit leathers or sauces, line your cookie sheet with
parchment paper or silicone sheets.

Easy Soups
2. One thing you are going to want to do with your food is prepare it in
advance. If you gather together your spices, sauces, vegetables, meats and
pastas into zip-top baggies ahead of time, all you will have to do at the
campsite is put them together and add the proper amount of water.

Soups are especially easy to make with dehydrated food. In one large,
freezer-size baggie, combine one cube of bouillon (vegetable, chicken or
beef, whatever you prefer), black pepper, oregano, dried carrots, dried
potatoes, dried peppers, dried onions and textured vegetable protein or your
favorite dried meat. Once at the campsite and ready to eat, simply empty
your baggie into a pot, cover with water, and heat until everything has
reconstituted. If it seems as if your food is too dry, simply add more water.
You can also add rice or pasta to your soup for an even heartier meal.

Fruit Leathers and Jerky

3. If you like, you can prepare fruit leathers and jerky to have fast, no-prep
snacks. Simply spreading applesauce 1/4-inch thick onto a non-stick sheet
and dehydrating for between five to seven hours will make an easy apple
 fruit leather. You can puree other fruits and fruit combinations in a blender or
food processor and do the same for a variety of flavors.

Beef or chicken jerky can be made by cutting your meat into 1/4-inch strips,
seasoning with your favorite spices and sauces (salt, pepper, cayenne, chili
powder, soy sauce or barbecue sauce), laying it out on your dehydrator or
cookie sheet, and then dehydrating for between 12 to 24 hours. Check your
jerky periodically to make

Mexican
Dehydrated Flax Crackers
Mexican Dehydrated Flax Crackers

 3 garlic cloves
 1 small onion
 2 jalapeno
 2 celery
 4 carrots
 3/4 cup soaked pumpkin seeds
 5 cups flax seeds
 4 tomatoes
 1 red pepper
 1 bunch cilantro
 2 tablespoons Mexican seasonings
 1/2 teaspoon cumin
 1/2 tablespoon sea salt
 1 lemon juiced
 1 lime juiced and lime zest

Blend in a food processor and spread on Teff Flex sheets dry at

105 degrees until dry on one side, flip and dry until hard.

Dehydrator Recipes: Raw Flax Seed Crackers

Posted Dec 04 2009 2:15pm
Just stopping by? Have you tried my coconut peanut butter honey overnight oats yet? Or
maybe you’d like to try your hand at my chocolate-covered raisin hemp balls or raw tuna
fish-less salad. And you simply HAVE to try my latest, simple creation: Coconut Peanut
Butter Cream. YUM! And don’t forget to take a peek at my Thanksgiving holiday eats +
treats – or my interview with ShimmerOrganics owner, Lisa Ann Turkel!
The last time I tried to make raw flax seed crackers, they ended up being a flop, thus the
new Healing With (Raw) Juices category: Raw Flops.

But these… these were NOT a flop!

Delicious Flax Crackers!

I soaked my flax seeds overnight. And this time, I used red and green bell peppers (like
the recipe called for). I still used apple in the place of the zucchini – but this time I left
the peel on.
Into the Blender
I forgot to take a photo of the other ingredients before I blended ‘em up! But here’s what
it looks like when all the ingredients are whipped in the blender….
I added my juicy concoction to the soaked flax seeds….
Then I added the ground flax.
 Stirred It Up

HimalaSalt = YUM!
I bought parchment paper this time!
I decided to add a few shakes of Mexican Seasoning to one tray of the mixture.
Here’s the four trays the recipe yields!
 Up close

I cranked it up more this time (about 120).

Look at my crackers! Yay!
 Some raw flax crackers all plated up.

Look at how crispy and beautiful!

I used the same recipe for inspiration as last time, from The Raw Food Revolution Diet
by Cherie Soria (sent to me by www.bookpubco.com for review). The recipe really
makes 100 raw flax seed crackers. Yay!
I’ve enjoyed these crackers with sliced avocado, by themselves, with a drizzle of agave, a
smear of nut butter, with salad…. SO delicious!

This post has actually been set to publish for a few days now, but I noticed Gena (from
www.choosingraw.com) just published her raw juice pulp cracker recipe. Do check that
out, too! I’m going to make her version as well.

Oh, and I’m also going to make some time to experiment in the coming weeks, and I’ll
share the recipes I come up with on my own….

Have you tried your hand at raw crackers yet – with or without a dehydrator? Do
you have Cherie’s book? If so, what do you think about it? Do you love it? Have you
made good use of it? (I have a review coming up of my copy!)

Citrus Decorations
Dec 3rd 2007ChloeCrafts and Artsy stuff & Miscellaneous & Nature and Nurture &
Recipes

Now that the holiday season is approaching, I have to try to shed the Bah Humbug
attitude. The best way for me to do that is to make something pretty or make a gift for
someone. My mother and I used to cook and bake fudge, brownies and cookies and we
made all our decorations mostly from things we had available. We dipped sweet gum
balls in the handy five-gallon buckets of silver roof paint. Wonder if it was toxic?
I just love the dehydrated orange and grapefruit slices; they look like stained glass when
hung on a Christmas tree. The apples are also great for stringing garlands and for
wreaths. Funny, but I have noticed that men love to eat these dehydrated apples; women
walk right by them. And no one can deny loving that wonderful, fresh citrus smell.

Commercial dehydrated fruit is often sulfured to aid in preservation and to retain color. I
don’t use any sulphur.

To make these yummy dried fruits you will need a dehydrator**, a knife and some fruit,
either oranges, grapefruit or apples.

Recipe for Dehydrated Oranges

Ingredients

12-15 oranges (it just isn’t worth it to do fewer). Any type of orange is fine. I usually
look for the juice oranges because they are cheaper.

Using a sharp bread knife, slice the oranges crosswise and thin. Remove any seeds after
you have sliced the orange. You will get 7-8 slices per orange.

Place the orange pieces in a single layer on the dehydrating trays. Trays can be stacked
on top of each other up to about 12 trays. Since the dehydrating process generates heat, it
is a good idea to place the machine somewhere you might like to have the warmth. Do
not leave the dehydrator unattended.
Turn on the dehydrator to a medium setting. As the oranges begin to dehydrate, they will
shrink so you can move them closer together, making room for new fruit. It could take all
day for the oranges to be transparent and completely dry. If they are especially juicy, it
might take longer.

Store in an airtight container until you are ready to display.

During the hot months,

this fruit often attracts
moths. Around April, I
put my orange slices in the
freezer and they will
keep until the next season.

–> So, what are some of

your favorite childhood
Christmas memories?
Click on the "comments"
link below and share your
best recollections. I’d
love to hear from you.
** You can buy a dehydrator at stores like Wal-Mart or online for under $100.
Cabelas sells the same one I use.

5 Comments »

Granola Recipe: Easy and Healthy Granola Bars or No

Bake Cookies
 May 22, 2009 by Fox | Comments: 30

I have a thing for granola. No, I’m not a trippy hippie. But I do love
the healthy simplicity of a delicious granola bar while outside on a hike or as an
afternoon snack at work.

The problem with most granola bar brands though is they’re laden with fat and
unpronounceable ingredients – especially those fatty Nature Valley Granola Bars. Sure
there are “healthy alternatives” like the Chewy Granola Bars from Kashi, but at $5 for a
box of 6 tiny bars I think I’ll pass on even the organic manufactured versions. I’ll keep
my cashi in my pocket, thank you very much. Smirk.
To show you that healthy and organic granola snacks can be had for less, I’ve put
together a yummy homemade granola recipe for your snacking pleasure. If you’re not
into bar shapes, go ahead and use a cookie cutter for no bake cookies! This is a no bake
recipe that’s fun to make with your kids too!

Ingredients:

 2 cups cooked buckwheat, al dente

 1 cup raw rolled oats
 3 apples
 1 cup dried cranberries, or raisins
 1 cup dried apple slices, or other dried fruit
 30 dates, pitted and soaked in water for 15 minutes (add more for sweeter snacks)
 1 cup raw almonds
 1 1/4 cups raw sunflower seeds
 1/2 cup honey
 1 teaspoon cinnamon
 1 teaspoon sea salt

Yields 20 granola bars or around 30 cookies. I used all organic ingredients bought in
bulk (no name generics) costing under $6 for the batch.

Instructions:

1. In a food processor, place 1 cup cooked buckwheat, cored apples (keep the peel), dates,
honey, cinnamon, salt, and 1/4 cup sunflower seeds.
2. Grind until completely smooth. Transfer the mixture to a large mixing bowl.

3. Add 1/4 cup sunflower seeds, 1/2 cup almonds, 1/2 cup cranberries, dried apple (or
other fruit) slices to the food processor (you don’t need to rinse the bowl in between
steps). Very coarsely chop the nuts, seeds, and fruit in a few quick pulses. Add them to
the bowl with the apple mixture and combine well.

4. Add the oats, and remaining buckwheat, almonds, sunflower seeds, and cranberries to
the mixture and combine.
If the dough is too moist, add a pinch more oats to the mixture. The dough should be
sticky but not runny. The varying degrees of chopped nuts, seeds, and fruits give this
granola an amazing texture.

5. Spread the granola dough on plastic wrap to shape into bars 1/2 inch thick and then
chop into sections 4 inches long.
Alternatively, use a cookie cutter to shape the granola dough into no bake oatmeal
cookies – perfect for kids’ lunches and snacks.

6. Place the granola bars or cookies onto dehydrator trays and dehydrate at 135 degrees
for 4 hours. Flip the bars over and continue dehydrating for another hour, depending on
how chewy and moist you prefer your granola bars. If you prefer very crunchy granola
bars, then dehydrate for another 8 hours after flipping.

Granola bars get flipped!

7. Once completely cooled, store in an airtight
container. To maintain freshness longer, store in the
refrigerator for up to a week.

I would have taken photos of the finished homemade

cookies, but they didn’t last long enough.

These are seriously yummy, healthy, and affordable

snacks to make. Enjoy!

Homemade Potato Chips

Snack on homemade potato chips while
hiking… or turn them into mashed
potatoes for the evening meal!

How to Make Homemade Potato

Chips:

Peel and boil 2 ½ pounds of potatoes

until soft. Drain.

Mash potatoes with 16 ounces of fat free

vegetable, beef, or chicken broth.
Because fats and dairy products don’t
dehydrate well and can spoil, do not add
any milk or butter. Add salt, if desired,
but you’ll get some sodium from the
broth.

Run the mashed potatoes through a

blender or mixer until creamy and lump-
free.

Cover dehydrator trays with non-stick

sheets or parchment paper. I use
Paraflexx® sheets which you can
purchase directly from Excalibur
Dehydrators. They clean-up easily and
are reusable.
Pour a six inch puddle of potatoes onto the covered tray and
spread thinly (about an eighth inch) with a spatula. 2 ½ pounds of
mashed potatoes will take up five 15 x 15 trays.

Dehydrate at 135° for approximately eight hours until potatoes

form a brittle sheet.

To thoroughly dry the underside of the potato sheet, use the “flip-
trick” as follows: After about five hours of drying, place a
dehydrator tray on top of the potato sheet and flip the two trays
over so that the moister bottom side is facing up.

The dried sheet of potatoes will easily snap into chips or crush
down for tighter packing.

Yield: 2 ½ pounds of potatoes will dehydrate down to 5 ½ ounces

and fill two cups when crushed.

How to Make Mashed Potatoes:

Combine ½ cup hot water with ½ cup Potato Bark and presto…
homemade mashed potatoes!

Add your favorite dehydrated meats and vegetables to mashed

potatoes for a satisfying one-pot backpacking meal.

Here are some of my favorites…

 Turkey and Mixed Vegetables (corn, carrots, peas, green

beans)
 Beef and Broccoli
 Ham and Green Beans
 Beef and Peppers, Onions, Mushrooms
 Mashed Potatoes with Meat and Vegetables

Ingredients:

 ½ cup Homemade Potato Chips

 ¼ cup Dehydrated Meat
 ¼ cup Dehydrated Vegetables
 1¼ cup Water
 Optional Seasonings- garlic powder,
salt and pepper, dehydrated onion

At Home:

For more food dehydrating information,

see dehydrating meat and dehydrating
vegetables.

Crush potato chips into small pieces for tighter packing.

Pack ingredients in a 4 x 6 plastic bag.

On the Trail:

Combine all ingredients with water in pot. Cover pot and light
stove.

Bring to a boil, remove pot lid, and continue cooking for another
minute. Because the potatoes will soak up most of the water once
the boiling temperature is achieved, grasp the pot with a pot
gripper and hold higher above the stove to prevent burning.

Stir continuously once the water has been absorbed. You can add
a few spoonfuls of water to make the potatoes easier to stir and
less likely to burn.

Remove pot from heat and place in insulating cozy for a few
minutes to give the meat and vegetables a little more time to
soften.

Bean Bark
Uses for Bean Bark:

 Stew
 Soup
 Spread
 Chips

How to Make Bean Bark:

Run a 28 ounce can of vegetarian baked

beans through a blender until creamy. Use
all the liquids from the can. Avoid using
baked bean products containing bacon or pork
because fatty meats will not dehydrate well
and may spoil.

Pour puddles of blended beans on

dehydrator trays covered with Paraflexx®
sheets or parchment paper and spread
thinly with a spatula. 28 ounces of
blended beans takes up three 15 x 15
Excalibur Dehydrator trays.

Dry at 135° for eight hours. Unlike Potato Bark,

which dries into a sheet, Bean Bark dries like
mud… full of cracks. You can still use the “flip-
trick” as described on other bark pages to
thoroughly dry the bottom side of the bark.

Yield: 28 ounces of beans will bark down to

three cups weighing seven ounces.

Variations: Bark other types of canned

beans such as black beans, red beans, and
kidney beans. Follow the steps above.

Recipes:

Bean Bark Stew

Ingredients:
 ½ cup Bean Bark
 ½ cup Instant Brown Rice
  ¼ cup Dehydrated Mixed Vegetables (carrots, corn, peas,
and green beans)
 ¼ Dehydrated Ground Beef
 1 cup water

Variation: Beanie-Weenie Stew. Add Franks & Beans to your

homemade backpacking food list. Just substitute dehydrated hot
dog slices for ground beef. Because hot dogs are generally high
in fat, you’ll have to blot off beads of grease with a paper towel
throughout the drying process. Storing dehydrated hot dogs long
term is not a good idea, but you’ll be fine if you use them within a
week or two. Go for 100% beef franks, not pork dogs, as pork is
never recommended for dehydrating. To dehydrate hot dogs, cut
into ¼ inch slices and dry at 135° for approximately eight hours
to the pliability of a Slim Jim.

At Home:

For more information about drying ground beef and vegetables,

see dehydrating meat and dehydrating vegetables.

Pack all dry ingredients in a 4 x 6 plastic bag.

On the Trail:

Combine all ingredients with water in pot, cover, and light stove.

Bring to a boil and cook for an additional minute or two. Total

cook time using my homemade alcohol backpacking stove is
seven to eight minutes.

Remove from stove and transfer pot to insulating cozy for

another five or ten minutes.

Stir briskly before eating and the bark will dissolve into tasty
gravy.

Bean Bark Soup

Ingredients:
 ½ cup Bean Bark
 ¼ cup Instant Rice or Dehydrated Diced Potatoes
 ¼ cup Dehydrated Mixed Vegetables
 ¼ cup Dehydrated Ground Beef or Hot Dog Slices
  1 ¼ cup Water

At Home and On the Trail:

Follow the same directions as Bean Bark Stew. Bark dissolves in

hot water with a little spirited stirring.

Bean Bark Spread

Ingredients:
 1/2 cup Bean Bark
 1/3 cup water

On the Trail:

Combine Bark with water in pot, light stove. When water starts to
get hot, begin stirring until the mixture gets pasty. Three or four
minutes of heating should do the trick. Be prepared to lift the pot
off the stove with a pot gripper to prevent burning. Spread on
pita bread or use as a dip for freeze-dried vegetable chips.

Corn Bark
Uses for Corn Bark:

 Create saucy backpacking meals such as Vegetarian Corn

Bark Stew and Corn Bark Stew with Ham.
 Not bad as a chip for snacking.
How to Make Corn Bark:

Run a 15 ounce can of creamed sweet corn through a blender to

a smoothie-like consistency.

Spread thinly on dehydrator tray covered with Paraflexx® sheet

or parchment paper.

Dehydrate at 135° for 10 hours until brittle.

Flip Trick: When the sheet of corn is substantially dry after about
seven hours, place another dehydrator tray over it and flip the
two trays over so that the Bark is now stuck to the bottom of the
top tray. Peel sheet of corn away and remove the top tray. The
moister bottom side of the Bark will now be facing up for more
thorough drying.

The sheet of corn will break into pieces easily when dry.

Vegetarian Corn Bark Stew

Ingredients:

 ½ cup Corn Bark

 ½ cup instant rice
 ¼ cup dehydrated black
beans
 ¼ cup assorted dehydrated
vegetables. (Try onions,
tomatoes, peas, carrots, and
green beans).
 1 ¼ cup water

At Home:

Click for more information about

dehydrating vegetables.

Combine all dry ingredients in a 4 x

6 plastic bag.
On the Trail:

Combine all ingredients with water in pot, cover, and light stove.

Bring to a boil and cook for an additional minute or two.

Remove from stove and transfer pot to insulating cozy for

another five or ten minutes.

Corn Bark Stew with Ham

Ingredients:

 ¼ cup Corn Bark

 ¼ cup dehydrated sweet corn
or green beans
 ¼ cup dehydrated
vegetables. (Try onions,
tomatoes, and peppers).
 ¼ cup dehydrated ham
 ½ cup instant rice
 1 ¼ cup water

Follow same packing and cooking

procedures as Vegetarian Corn
Bark Stew.

Pasta Bark
Why should you pack Pasta Bark instead
of regular pasta?

Ramen noodles and the thin pastas used

in macaroni & cheese dinners cook up
easily on the trail with minimal water and
fuel. Thicker pastas, such as Penne or
Spaghetti, require that you bring a quart
of water to a boil and keep it boiling for
twelve minutes, which burns up a lot of
fuel.

I solve this problem by pre-cooking pasta

at home, running it through a blender
with Marinara Sauce, and dehydrating it
into Bark. On the trail, my Pasta Marinara
with Beef & Peppers cooks up in eight
minutes using less than half an ounce of
alcohol fuel.

Pasta Bark turns into a thick, Italian-style

sauce. Although you won’t have any
pasta pieces big enough to spear with a
fork, you’ll still have all the pasta flavor
and tiny bits of pasta for your spoon to
round up. Top with parmesan cheese and
you’ll wish you packed that bottle of
Merlo.

How to Make Pasta Bark:

Boil 14 – 16 ounces of Penne Pasta or

Spaghetti for twelve minutes and drain. I
go for the multi-grain pasta.

Combine with 48 ounces of Marinara

Sauce. Stick with Marinara Sauce…
tomato sauces containing cheese, cream,
olive oil, and meats will not dehydrate
well due to the fat content, and may
spoil.
Run the mixture through a blender or food processor in small
batches. It may take a few trips through the blender to reduce
the pasta and sauce to a mashed potato-like consistency. Small
bits of pasta will remain. If the mixture is too thick for your
blender to handle, add a little water or more marinara sauce to
help it along.

Cover your dehydrator trays with Paraflexx® sheets from

Excalibur, or you could use parchment paper or plastic wrap.
Place a big blob of the pasta marinara mixture in the center of
each tray and spread thinly (about eighth inch) with a spatula.

Dehydrate at 135° for 14 hours until brittle. When the pasta has
substantially dried into a sheet, employ the flip-trick to
thoroughly dry the bottom side.

Flip-trick: Place a spare dehydrator tray on top of the bark and

flip the two trays over so the bottom side of the bark becomes
the top. The pasta sheet will easily break into smaller pieces
when dry.
 Adding Italian style bread crumbs to your ground beef
before dehydrating will improve tenderness and give
the ground beef an Italian meatball flavor.

Pack parmesan cheese in a 2 x 3 plastic bag and

enclose with other dry ingredients in a 4 x 6 plastic
bag.

On the Trail:

Combine dry ingredients, excluding parmesan cheese,

with water and soak for ten minutes in covered pot.

Light stove, bring to boil, and continue cooking for an

additional minute or two.

Place pot in insulating cozy for ten minutes.

Stir vigorously before eating to complete the

breakdown of the Bark into sauce. Top with parmesan
cheese.

Pumpkin Pie Bark

Uses for Pumpkin Pie Bark:

 My favorite backpacking dessert – pumpkin pie!

 Snack on pumpkin pie chips while hiking.

How to Make Pumpkin Pie Bark:

Combine one 15 ounce can of pumpkin with ¼ cup of

maple syrup and two teaspoons of pumpkin pie spice.
Pumpkin pie spice is a blend of cinnamon, nutmeg,
ginger, and allspice. I use real maple syrup, not the
fake stuff. Stirring is fine… no need for a blender.

Spread thinly (about eighth inch) on dehydrator tray covered with

Excalibur Paraflexx® sheet, parchment paper, or plastic wrap.

Dehydrate at 135° for eight hours until brittle. After about five
hours, flip the bark over using the “flip-trick” as follows: Place a
spare dehydrator tray on top of the Pumpkin Pie Bark and flip the
two trays over so that the bottom side of the Bark
is now facing up. This will ensure complete
drying.

Yield: One 15 ounce can of pumpkin barks down

to 1 ½ cups weighing four ounces.

No-Crust Pumpkin Pie

Ingredients:
 ½ cup Pumpkin Pie Bark
 ½ cup water

On the Trail:

Pumpkin Pie Bark dissolves in hot or cold

water. If you want hot pie, heat the water in your
pot first, and then stir in the Pumpkin Pie Bark until
creamy.

Garnish with chopped walnuts or pecans if

desired.

More Bark Recipes...

 Potato Chips

Sweet Potato Chips

Homemade sweet potato chips are healthy and tasty
for snacking, but did you know you can turn them
back into mashed sweet potatoes for a quick
backpacking meal?

How to make Sweet Potato Chips:

Peel a large sweet potato and cut into chunks.

Boil until soft and mash.

Stir in ½ cup apple juice, three tablespoons maple

syrup, and a half teaspoon each of cinnamon and
nutmeg.
Run the mashed sweet potatoes through a blender or mixer until
creamy and lump-free.

Cover dehydrator trays with non-stick Paraflexx® sheets or

parchment paper. If you are using an Excalibur dehydrator,
Paraflexx® sheets are the way to go because they are the same
size as the dehydrator trays and are reuseable. Paraflexx®
sheets can be cut down to fit round dehydrators.

Pour a six inch wide puddle of blended sweet potatoes onto

covered dehydrator trays and spread thinly with a spatula. Shoot
for eighth inch thickness. If you spread the potatoes thicker, they
will take longer to dry.

Dehydrate at 135° for eight to ten hours. The potatoes will form a
sheet with cracks running through it. The bottom side will dry
slower than the top. After about five hours of drying, place a
dehydrator tray on top of the potato sheet and flip the two trays
over so that the bottom side of the potato sheet is facing up. This
is known as the “flip-trick.” When sufficiently dry, the potato
sheet will easily snap into chips. Continue drying if the potato
sheet bends rather than breaks.

Yield: One large sweet potato will yield ¾ cup of chips and weigh
2 ½ ounces. Follow the general proportions of the ingredients
above for larger batches.

Mashed Sweet Potatoes

Ingredients:
 ½ cup Sweet Potato Chips
 ½ cup Water plus 2 or 3 Tablespoons
 Optional: Raisins and/or Mini-Marshmallows

At Home:

Pack potatoes in a 3 x 5 plastic bag. Pack raisins separately

because of their high moisture content.

On the Trail:

Combine potatoes and water in pot and heat over low flame,
stirring continuously. It is not necessary to boil. Add a few
tablespoons more water if the potatoes get too thick.
Optional: Marshmallow Sauce. If you can’t imagine mashed sweet
potatoes without marshmallows, simply garnish with mini-
marshmallows or make a marshmallow sauce. To make
marshmallow sauce, combine ½ cup mini-marshmallows with one
tablespoon of water in your pot. Heat gently while stirring
continuously. Marshmallows will melt into sauce. I tried this out of
curiosity, but decided it was too sweet for me.

Mashed Sweet Potatoes & Corn

I recommend this meal as a mildly sweet, high-energy breakfast.

Ingredients:

 ½ cup Sweet Potato Chips

 ½ cup Dehydrated Corn
 ¼ cup Raisins
 1¼ cup Water

At Home:

Crush Sweet Potato Chips into small pieces for tighter packing.
Pack raisins in a 3 x 5 plastic bag and enclose with Sweet Potato
Chips and corn in a 4 x 6 plastic bag.

On the Trail:

Combine ingredients with water in pot and soak for five minutes
or so to begin rehydration. Light stove and stir continuously over
low flame. It is not necessary to boil. The sweet potatoes will soak
up most of the water once the water starts boiling, so hold the
pot higher above the flame and stir to prevent burning. Adding a
few more spoonfuls of water to the pot after the sweet potatoes
thicken will make them easier to stir and less likely to burn.
Remove pot from heat and place in insulating cozy for a few
minutes to give the corn a little more time to soften.
From Crock Pot to Dehydrator

Posted by onepanwonders at 10:02 AM on September 23, 2009

As the weather turns colder and prime hiking season is slowly drawing to a close, my
thoughts start to turn to hearty fall and winter dishes. I eat a lot of soups and stews in the
winter. Mmmm... comfort food. The crock pot is an awesome way to make these without
a lot of effort. It is especially nice on days when you don't have time to cook dinner. You
can come home to a house full of lovely smells and a meal waiting for you.

An added bonus is that many soups and stews lend themselves very well to being
dehydrated after cooking, especially bean and other thick stews. By making a few
different soups and stews over the winter months and drying them, you will quicky amass
a variety of backpacking meals for the future. A nice easy way to start stocking your
hiking pantry for future trips.

This time around I made a lentil stew. The recipe can be converted to be vegetarian and
can be served in many different ways; over rice, over couscous, over polenta, as a stew
with some good toothy bread...

The recipe (which I've made I don't know how many times now...) comes from
RecipeZaar, my favorite non-hiking cooking website. It also freezes well for instant heat-
and-eat dinners. Use vegetable broth or water (or white wine?) in place of the chicken
broth to make it vegetarian/vegan.

Lentil Stew over Couscous

Serves 12

3 cups lentils, rinsed

3 cups water

1 (14 1/2 ounce) can diced tomatoes, undrained

1 (14 1/2 ounce) can reduced-sodium chicken broth

4 stalks celery, thinly sliced

1 large onion, chopped

1 green bell pepper, chopped

1 medium carrot, cut lengthwise into halves,then cut into 1 inch pieces

2-3 cloves garlic, chopped

1 teaspoon dried marjoram

1/4 teaspoon black pepper

1 tablespoon cider vinegar

1 tablespoon olive oil

4 1/2-5 cups hot cooked couscous

Combine lentils, water, tomatoes, broth, celery, onion, bell pepper, carrot, garlic,
marjoram and black pepper in the crockpot. Stir; cover and cook on low for 8 to 9 hours.
Add vinegar and olive oil, stir, serve over couscous. Garnish with carrot curls and celery
leaves.

Once you've got your stew made, and had a lovely dinner, it is time to put it in the
dehydrator. I intended to dry the entire recipe, so I filled 6 trays on my dehydrator. This is
a LOT of stew. You might want to eat and/or freeze more of it than I did.

I spread the lentil stew as thinly as I could on fruit roll trays. Parchment paper would
work fine as well. This is a thick stew.
I set the dehydrator at about 140* and let it run for about 5 hours. Times will vary,
depending on your dehydrator. Just make sure there are NO wet spots. When everything
was dry, it was easy to slide the stew off the trays and into a zip lock bag. I intend to
package this up into individual servings before they go into more permenant storage.
6 trays is a LOT of lentil stew! LOL.
Enough lentil stew to fill a gallon freezer bag. The number of servings you get out of this
will depend on how you serve it. If you serve it as written, you can 12 servings out if the
recipe. If you just eat it as stew, I would divide the number of servings in half. I'll
package this up in 1/2 cup portions and add rice/couscous/quinoa when I am packing for
my trip. I love flexibility!
 To rehydrate, start with a 1:1 ratio of hot water to lentils. Use more water to make a
thinner stew/soup. Enjoy!

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 At the end of a year, you will be astonished at how you have
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 Excalibur Dehydrator

Sprouting (and dehydrating) is very frankly the most

sophisticated nutrition principle I teach. For
newbies, I start with lower level things: getting
more fruits and vegetables in the diet, and eating
whole grains, for instance. Most Americans are not
prepared for the idea of sprouting and live foods.
Some of my readers are so ambitious that they go
ALL OUT and within weeks of leaving a processed
diet, they’re already sprouting.

Others of you have been doing the first few steps in

12 Steps to Whole Foods . . . and you feel you’re in
strange territory, but you’re ready to try.

If that’s you, ask for an Excalibur 3000 series

dehydrator and start making live snack foods from
Chapter 7 (or the Crunchy Snacks recipe collection):

Excalibur Dehydrator

Here’s one of my favorite recipes for using the

dehydrator to get get LIVE flaxseed in the diet.
These crackers are easy to make, yummy, and
filling. Remember with dehydrated foods to always
drink water with them. (Otherwise they aggressively
soak up all the liquids in your digestive tract, like
stomach acids.)

Flax-Veggie crackers

Soak in 4 cups water for several hours:

3 cups flax seeds (1/2 brown, 1/2 golden)
1 cup raw sunflower seeds

Shred in food processor, or very finely dice

1 red bell pepper
2 carrots

Puree in Blend Tec:

4 tomatoes
2 stalks celery
4 cloves garlic
1/3 cup nama shoyu
1 tsp. sea salt
1 Tbsp. chili powder

Mix all all three mixtures together well, by hand,

and spread on plastic dehydrator sheets, about 1/4
thick. Cut into cracker shapes and dehydrate at 105
degrees until crackers are dry on top, about 24
hours. Turn over, take off teflex sheets, and finish
drying until crackers are crispy.

Tip: We like to eat these plain, but we also often put

slices of avocado on top.
A new obsession with dehydrating fruit

By Jen on December 22, 2009 2:30 PM | 6 Comments | No TrackBacks

Dehydrating fruit with a food dehydrator

I am a bargain hunter. There's nothing more exciting than buying

something you love with a discounted price tag. One of my latest
buys is a food dehydrator which is available at David Jones for
something near $200.

After a quick search online, I found that it was only $59.95 on

Deals Direct! Happy, happy, joy, joy!

The food dehydrator can be used to preserve food or make

banana chips, dried mango or beef jerky. I can't express how
easy it is to use or how economical it is, to be turn excess fruit
into a snack.

There are 3 general methods to drying food.

1. Sun is the most natural form but requires a warm day with
low humidity. Keep in mind that it could take up to five
consecutive days to dry certain fruits.
2. Oven temperatures need to be consistent and low and also
requires the oven door to be open for air circulation, making
it a costly and inefficient process.
3. Food Dehydrator is energy and time efficient and is my
preferred method :)
Homemade fruit jerky - pineapple, apple, strawberry, grapefruit and
orange
Once you've decided on your preferred method to dehydrate
fruit, you can experiment with different preparation methods to
best bring out the food's natural flavours.

Here's a few which I have tested and tasted:

 Pineapples: brush a mixture of honey and water onto both

sides of each slice for awesome pineapple jerky
 Apples: toss slices of apple in a bit of apple juice or a
combination of cinnamon and sugar
 Pears: toss slices of pear with a bit of five spice and sugar
 Citrus fruits (oranges, grapefruits... etc): don't require
anything

Follow the directions on the food dehydrator and voila! Enjoy as a

snack, with ice-cream or in a cocktail!

Raw Flops: Dehydrated Flax Seed Crackers

Posted Nov 19 2009 10:01pm
Just stopping by? Have you entered my latest contest (over a $200 value)? Or maybe
you’d like to try your hand at my chocolate-covered raisin hemp balls or raw tuna fish-
less salad.

You might remember the Excalibur dehydrator I was sent to review. I’ve been
experimenting with it – just hadn’t posted about my adventures. Why? I’ve had quite a
few “Raw Flops" goin’ on around here. Yep.

Upon a reader’s request (thanks, Beth!) I’ll be sharing my (un)cooking disasters in the
new category: Raw Flops. But don’t worry, I have some rawsome stuff comin’ up, too!

And… here’s a story written in third person. Why? I guess I just kinda felt like writing
about myself that way as I reflected on this dehydrating disaster.

Raw Juice Girl’s Flax Flop

Once upon a time, in a raw fantasy world, lived a gal who dreamt of creating the bestest
raw flax seed crackers ever. She put her flax seeds to soakin’ while thinking about all
those health benefits: omegas, manganese, fiber, folate, copper, magnesium, phosphorus,
and Vitamin B6.

Those beautiful little seeds gettin’ their soak on just screamed healthy heart, blood
pressure, bones, hair, skin, nails, colon, and so much more—like fighting cancer,
diabetes, dry eyes, and hot flashes.
 Oh my!

<insert dreamy (healthy) eyes here>

The Raw Food Revolution Diet , by Cherie Soria (sent to her by The Book Publishing
Company for review – aka as in free sample/Raw Juice Girl didn’t buy it) had a raw flax
seed cracker recipe that sounded fantabulous!

It felt like DAYS waiting the 8 hours for those seeds to soak. *looks around*
Where’d Raw Juice Girl’s patience go? Someone stole it!

Cherie’s recipe called for 4 cups of chopped bell pepper (or tomato). Raw Juice Girl had
neither so she used raw broccoli slaw instead. Oh, joy!
Next up, raw zucchini. Nope, none of that either! Enter: diced, raw apple.

Blend it all up, Cherie says.

Um, it looks like puke. That’s what she said.

Gotta have some seasoning! Yay for HimalaSalt samples (again, free – yummy –
samples Raw Juice Girl was sent for review)…

Organic garlic salt

Pink Himalayan Sea Salt
Stir it all up!
Smear it on the dehydrator tray (with a liner).
Close-up
Score the mixture to make separated cracker lines.
 The house smelled sooooooooooooooooo good while these crackers were (un)cooking!

105* for 12 hours, Cherie says

Raw Juice Girl leaped out of bed the next morning, with bright eyes and pep to her step.
She ran into the kitchen like a child on Christmas morning expecting shiny, new flax seed
crackers ready for flippin’.
 Imagine her surprise when she opened the Dehydrator door and found this:

Flax Crackers Stuck to Wax Paper!!!

Raw Juice Girl wanted to just cry…

And the saddest part? Raw Juice Girl managed to break off a teeny piece of cracker
(without waxed paper attached!) and it tasted REALLY good.

*sigh*

The moral of this story, folks, is that Raw Juice Girl shoulda used parchment paper or
waited ‘till she got some Excalibur non-stick, reusable sheets.

She was so blasted mad at that wax paper, she thought about eatin’ it but didn’t have an
appetite after finding her ruined crackers! Humph!

See, Raw Juice Girl is real. She makes mistakes. She doesn’t have all the raw food stuff
figured out. She’ll be your guinea pig, though. You can learn from her mistakes and get a
few laughs along the way…

Stay tuned for more Raw Flops. This is a new category featuring Raw Juice Girl’s
bloopers. You won’t want to miss a single post!

Resources:
 WH Foods: Flax Seeds

Ani Phyo's raw bread

I am so excited today! I received my Ani Phyo's dessert and raw food kitchen books. I
have to say, she's a genius in the kitchen!

I decided to attempt the bread recipe, since that's one of the main things that is
keeping my husband from being mostly raw. He's a bread man. So, hopefully this will
taste as wonderful as it looks!

Changes to recipe: I'm trying to get used to onions but I just don't like them!.. so I
used only about 2 t chopped onions. I also used pine nuts because I didn't have
sesame seeds. If you're looking for this recipe in her cookbook or website, it's the
"Pine Nut Sunflower Bread" recipe.

Ingredients:
1 c ground flax seeds
1/3 c whole flax seeds
1/2 t sea salt
1 clove garlic
2 t onion, chopped (she called for 2 T)
1 1/3 c water
2/3 c sunflower seeds
1/4 c pine nuts (the recipe called for black sesame seeds)

Directions:
Mix ground and whole flax, salt, garlic, onion and water. Add sunflower seeds and
pine nuts and mix well. I used my food processor to break up the pine nuts after I
added them.. her recipe said to just mix the ingredients in a bowl, not a processor.

This dough is very solid.. and the longer you let it sit, the thicker it gets (as anyone
who has used ground flax can testify to!) So spread it around right away.
Spread evenly on one dehydrator tray. (This recipe fills one Excalibur dehydrator
tray, so I know exactly how much to spread around. How easy!) Dry at 104'F for 4
hours. Flip and score bread into 9 slices to make it easy to break in straight lines.
Dehydrate another hour before serving. Serve warm. (**She also says that she
travels with this bread. She brings it on trips, then she just buys an avocado or other
veggie and has a sandwich on the road! What a great idea.)

They've only been in the dehydrator a half hour so far, so I don't have anything to
report on the finished product yet.

Sun Dried Tomatoes – pure sweetness

August 17th, 2009
0

Of course, we don’t lay tomato slices out in the sun to dehydrate. We use our Excalibur
dehydrator. But they are truly pure sweetness and add a gourmet taste to any meal.
Just out of the dehydrator and piled on the screen

Just how do we use these luscious dried tomatoes?

In veggie sandwiches

In pasta sauces, for pure tomato flavor

In polenta, along with spinach or basil, nutritional yeast, garlic and pine nuts

On pizza

In stuffed mushrooms

In raw lasagna

Vegan sun dried tomato pesto

In vegan scones
On bruschetta

In pita along with falafel and hummus

In hummus

Any way you can imagine

If you have a dehydrator or a good place to purchase these delicacies, use them, enjoy
them, savor them!

Tasty Crag Food – RAW Buckwheat Treats

Man, this weekend has been awesome despite my climbing trip to Arkansas being rained
out, but hey no biggie, I will be going there this weekend anyway for Memorial Day
Weekend! The weather here was awesome, makes me glad I didn’t make the drive North
to a weekend of rain and misery. Sunday was especially enjoyable. While out on a walk
a girl passed me running and I thought to myself I should actually be doing that. So, after
finishing my walk I headed home and prepared some yummy crag treats for this weekend
(recipe shown bellow). After my famous RAW Buckwheat Treats were in the food
dehydrator I strapped on my shoes and went for a run.

I was quite surprised at how well I was performing. I had set out to run 1.8 miles, but
ended up running 2.8 miles in just over 26 minutes. I would say that is pretty good
considering that I rarely ever run, but I will be running a lot more, as I am working on
getting my cardiovascular system up for my trip to Longs Peak this summer. We plan on
summiting via the North Face Cable Route. It should be a lot of fun, as long as my
climbing partner and I both get into shape.

Anyway, I thought I would take some time to share with you one of my favorite crag
recipes. Since I started eating a high RAW diet I struggled with what I could bring on
my climbing trips with me other than fruit and nuts, and then one day it hit me – RAW
Granolla! I bought a package from a local whole foods type store that had all the
ingredients listed on the back, so I took most of them, added a few of my own, and came
up with RAW Buckwheat Treats. These are now my favorite snack for crag days, they
pack plenty of calories and are extremely nutritious. Not only that, but they are extremely
light and pack well. I hope you enjoy these as much as I do.
 Buckwheat Treats

12 Pitted Dates

1/4 cup Agave Nectar

1/2 cup of Water

1/4 cup Sunflower Seeds

1/4 cup Walnuts

1/4 cup Pumpkin Seeds

1 cup Ground Flax Seed

2 Teaspoons of Pumpkin Spice or Cinnamon (I prefer pumpkin spice)

1/2 teaspoon of Vanilla extract

2 cups of Buckwheat Grouts

 Add 1/4 cup Sprouted Wheat Berries (optional)

Sea Salt

1. Place pitted dates, agave nectar and water in a food processor and blend until a
paste is formed, scraping the walls as needed.
2. Then add the sunflower seeds, walnuts and pumpkin seeds to the mix and process
again until seeds and nuts are mixed well throughout the paste.
3. Next add the ground flax seeds, pumpkin spice, vanilla extract and a few dashes
of sea salt to the mixture and process again.
4. Once thoroughly processed, dump the mixture into a large mixing bowl, adding
the buckwheat grouts and wheat berries. Now, with a spatula or wooden spoon
mix thoroughly.
5. After this is done, place the mixture into clumps on a teflex dehydrator sheet and
dehydrate at 100 degrees for about 12 hours. Makes about two sheets.

Don’t have a food dehydrator? I am guessing an oven would work as well, but you will
need to keep a close eye on them and will likely need to rotate the treats and even turn
them upside down as well so they are thoroughly “cooked”. In order to keep the recipe
RAW a food dehydrator is your best option, but either way they will still be really
nutritious.
This recipe was also recently featured on Rawmazing.com

This weekend I will be headed to Horseshoe Canyon Ranch in Arkansas for a weekend of
sport and trad climbing, but mostly sport. I will be there with The Texas Mountaineers
and Zack of Climb DFW. If you happen to be around just ask the rowdy group from
Texas who I am and say hi.

Cashew Coconut Truffles

A delicious raw dessert, chewy nutty caramel flavor sweetened with dates and
agave. You can also use the "dough" to make raw cookie dough ice cream!

Ingredients:
2.5 cups cashews caju
1/2 cup fine grated coconut, separated
dash salt
2 cups dates
2 tbsp agave
1/2 tsp organic virgin coconut oil
1 tsp vanilla

Directions:
Process cashews, 1/4 cup coconut and salt until cashews are lentil-sized.
Remove to separate bowl. Process dates with agave, vanilla, coconut oil and
water until it forms a ball. Slowly add cashews back in and process in pulses until
desired caramel consistency is formed. Roll into 24 balls, each weighing 50
grams. Roll each ball in remaining coconut.
Dehydrate at 115 degrees F for 6-8 hours.

SINK YOUR TEETH INTO RAW JAMAICAN

"JERKY" MADE WITH AVOCADO INSTEAD OF
MEAT OR TOFU - A RAW FOOD RECIPE FROM
RAWGURU.COM. FASHIONTRIBES RAW FOOD
BLOG

(Photo from
Agronomy.UCDavis.edu)

JEREMY SAFRON'S JAMAICAN SPICE CUBES from

RawGuru.com

This recipe is in the style of Jamaican jerk baked tofu using avocado instead of
tofu, using firm yet ripe avocado and a special cutting style.

Ingredients:
  3 Avocados
 1 cup tahini
 1 tablespoon ginger juice
 1/4 cup tamarind
 1 habenjero pepper
 1 teaspoon Allspice powder
 1 soaked date
 3 sprigs of cilantro
 Bottom 3 inches of a scallion
 1 tablespoon tangerine juice
 2 tablespoons olive oil
 Pinch of Salt
 *add water only if needed*

Preparation:

1. Put the avocados aside while preparing the sauce.

2. Place all ingredients (except avocados) in a strong blender or blender cup
(nut butter jar screwed onto an oster or other generic blender base &
blend until smooth (making sure the pepper blended well) - adding water
slowly as needed.
3. Now take an avocado and cut it in half, remove the pit, and place it open
face down - shell side up.
4. Next cut two small incisions in the back of the avocado shell. Peel back
the shell of the avocado leaving the fruit exposed on the cutting board.
Gently slice the avocado into cubes.
5. Place the cubes in a bowl and pour the sauce over them while softly
moving them around in order to coat every one.
6. Put the coated avocado cubes on a dehydrator screen sheet If there is
extra sauce pour it over the top (it may drip thru so use a tray below with a
teflex) or you can save the sauce for afterwards.
 7. Now dry the cubes at 108º for 1-4 hours. They are ready to eat or serve
them with a jamaican stew or slaw or jambalaya.

Fruit salad!
 Oct. 17th, 2008 at 9:03 AM

ursy_ten
Last night I whacked a whole bunch of mixed fruit in the dehydrator. I had
apples, oranges, kiwi fruit, and mango. I think that was it... I didn't do
anything much to them, except dipped the apple slices in a lemon juice
bath to stop them going brown. I wanted to see what each was like
"naked", then next time I will experiment with sugar and seasonings, etc.

So this morning we woke up to a house redolent of dried fruit! The apple

and mango turned out best. Dried mango is excellent and I don't think I'd
do anything else to it, it's perfect as it is. I might throw some cinnamon
sugar on the apples next time.

The kiwi fruit was ok - the flavour might be a bit strong for my liking, same
for the orange. Bek liked the orange except for the peel but she agreed
with me that the apple and mango were the best. She took a little baggie of
dried fruit salad to school with her for lunch.

Now I can't wait for mango season so I can get a tray when they're on
special. Yum!

Cream of Broccoli soup - from dehydrated

ingredients
 Mar. 25th, 2009 at 7:18 AM
 vigilant20
This is the first dinner I've made from my dehydrated food, and it turned
out wonderfully.

It's the Cream of Broccoli soup recipe from dehydrate2store's 6th video on
dehydrating and cooking with dehydrated food. She doesn't have amounts
for the dehydrated carrots, onions, and broccoli...so I just tried to make my
2 cup measuring cup look like hers. She doesn't seem to be big on
seasonings, but it needed a little something. I just added garlic salt and
pepper.

PS It just looks all bubbly because I threw it in the Vitamix to blend.

I'm really bad at estimating measurements, but I'll try:

4.5 cups water

1 cup dry milk
1.5 cups dehydrated broccoli
1 tbsp dehydrated onions
1/8 cup dehydrated carrots

Honey Sweetened Dehydrated Apples

June 26, 2009 · 9 comments

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updates via EMAIL or RSS feed. And you can follow me on Twitter too! Thanks for
visiting and I hope you'll stay for dinner!

I had a few apples that needed to be used up. I thought the boys would like a new “chewy
snack,” so I made some honey sweetened dehydrated apples.

Ingredients
6 apples, any variety will do
3-4 Tbsp honey
2 tsp lemon juice
Dashes of cinnamon

Directions
1. Peel and thinly slice apples.

2. Toss apple slices with honey, lemon juice (to prevent browning), and a few dashes of
cinnamon.
3. Lay apple slices in single layers in a food dehydrator.

4. Turn on dehydrator for 4-6 hours. Dehydration time will depend on how thick your
apple slices are…thinner slices will take less time to dehydrate.
5. Set out on the counter and they will be gone before you know it!

Easy Homemade Beef Jerky

cheeseslave » 09 August 2008 » In Recipes »

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This is beef jerky I made in my dehydrator. I actually made it from bison from Lindner’s
Bison at the Santa Monica Farmer’s Market.

It’s so easy to make — and it makes an extremely healthy and nutritious portable snack.

This is a very basic, all-purpose recipe. If you like your jerky sweeter or hotter, try
adding various ingredients like maple syrup or honey or hot sauce or ground chili pepper
powder.

Equipment:
Dehydrator or an oven
1 gallon size Ziploc bag (you can also use a large glass baking dish)

Ingredients:
1-2 pounds of grass-fed beef or bison (not ground beef). I think I used top round because
that was all they had that day — but I think you could use rump roast or other cuts as
well. Ask your farmer or butcher what he or she recommends for making jerky.
1/3 cup Worcestershire sauce (I got some organic sauce from Whole Foods; avoid the
regular kind as it is probably genetically modified and it has high fructose corn syrup)
1/3 cup naturally fermented soy sauce (I use Eden brand)
1 teaspoon freshly ground black pepper
2 teaspoons onion powder (I used an organic brand from Whole Foods)

1. Slice the meat very thinly, with the grain (so it doesn’t fall apart).

2. Put the pieces of meat into a gallon-sized Ziploc freezer bag.

3. Add the rest of the ingredients, close the bag, and mix well by moving the meat around
with your hands.

4. Let the meat marinate for at least 8 hours. I forgot about mine and it marinated for over
24 hours — still came out great.

5. Pat the meat dry with paper towels.

6. Line your dehydrator trays with parchment paper. If you are using an oven, put some
foil on the bottom of the oven to catch drips.

7. Set your dehydrator to 150 degrees for 8 hours. If you are using the oven, set it to the
lowest setting (this is often 170 degrees) and crack the door open a bit.

The jerky can take anywhere from 4-12 hours to dry out. Mine took around 8 hours. Just
taste it every so often to see if it’s done. You will know when it’s done because it will not
be wet or spongy but will be dry like jerky. If it is so dry that it cracks in half, it’s
overdone.

Store in a Ziploc bag or glass jar. This is an especially good snack for plane trips.

PEAR FRUIT ROLL August 13, 2007 8:08 PM

(A Fruit Leather) 3pears, coarsely chopped 2apples, coarsely chopped 3-

6dates, pitted 1/4tsp. cinnamon 1/8tsp. nutmeg 1/2tsp. Vanilla Powder or 1-
inch piece of vanilla bean, cut into tiny pieces 1)PurŽe pears and apples
(with seeds and skins - do not peel) in blender, adding a little water only if
necessary. Add the next four ingredients and blend well. 2)Pour onto dehydrator
trays, lined with Teflex . With the back of a large spoon spread out to 1/8 to 1/4"
thickness. Dehydrate for approx. 12 to 15 hours at 95¡ F, or until fruit peels away
from the Teflex sheet easily. This is the fruit leather. Makes 2 sheets approx. 12"
X 12". 3)With a sharp knife cut leather into 2" X 3" wide pieces. Then roll pieces.

Banana Macadamia Nut Fudge Cookies

 1 cup raisins
 1 cup walnuts
 1 cup macadamia nuts (chopped into big pieces)
 1 cup bananas ( chopped Up)

In food processor blend raisins and walnuts until smooth. Add in macadamia nuts and
bananas. Dehydrate for 8 to 10 hours.

Yummy

Brazil Nut Wafers

2 cups Brazil nuts, soaked overnight in filtered water

3 bananas (or 2 ripe plantains)
cinnamon
Rejuvelac (mild) or filtered water

1) Rinse and drain Brazil nuts. Put Brazil nuts in the blender with just enough
Rejuvelac or water to cover. Blend, adding more liquid if necessary, until you
have a smooth batter. Don't make too thin. Then blend in bananas, adding
cinnamon to taste.

2) Pour the batter, in the shape of round cookies, onto dehydrator trays lined with
Teflex sheets. Dehydrate at 95° F for 1 or 2 days.

Yield: 18 wafers. Don’t worry about storage – they'll be gone fast!

Here's a bar recipe that I found:

1/3 cup carob chips

1 c slivered almonds

4 c dried fruit

mix in: 3/4 c pineapple juice or more as needed

1/2 tsp almond extract

1/2 c honey wheat germ

1 c carob chips

It is supposed to dry on a plastic sheet at 140 for about 14 hours, then cut it and place on
an unlined tray to finish drying.

I assume that you could replace almonds for pecans, pineapple juice for orange, etc.
according to you preferences. I'll let you guys know how my efforts turn out as soon as I
get some supplies.

Does anyone else have recipes/stories/ideas?

Thanks,

Sunflower Buckwheat Walnut crackers

Ingredients:
1 cups walnuts, soaked 1 hour or more
2 cups sunflower seeds, soaked 4 hour or more
2 cups diced zucchini
1 cup sprouted buckwheat
1 cup ground golden flax seeds
1 tsp celtic sea salt
filtered water to moisten dough.

Method:
1.Grind walnuts in food processor to a fairly fine crumbly texture. Transfer to a large
glass bowl. Process zucchini and add to the walnut crumbles.
2. Process sprouted buckwheat to a paste consistency. Add ground golden flaxseeds,
hemphearts, sea salt to buckwheat paste.
3. Transfer to zucchini and walnut mixture and stir to combine well.
You might have to add some water to make a sticky dough.
4. Spread the dough with a spatula onto teflex lined dehydrator trays and smooth evenly
to 1/4 inch thickness or a little less for thinner crackers. You can also spread the batter
onto the waxed side of freezer paper and dry in a convection oven at 120 degrees. I often
start the drying process 20 degrees higher as the moisture content protects the life
enzymes for the first hour. The top will feel dry after about 6 hours. Flip the flatbread
onto a screen and peel away the paper or liners. Dehydrate another 2 or 3 hours. ( Drying
time depends on the thickness of the batter.)
Cut into squares, rectangles or triangles and dehydrate for a few more hours until crisp.
Store in a cool room in an airtight container.
You may wish to freeze the flatbread if you wish to keep them longer than two weeks.
Sprouting buckwheat:
Soak buckwheat 5 hours. Rinse frequently the first day. Let the little tails grow one more
day with the occasional rinse. You can experiment with different veggies in this
flatbread. I have used carrot pulp and soaked the flax seeds in stead of grinding them. I
sometimes eat sprouted buckwheat as a cereal.
Buckwheat is high in iron and is a great source of fiber.

Savory Nut Crackers September 10, 2007 11:16 PM

/2 cup soaked walnuts

1/2 cup soaked pine nuts
2 cups soaked or sprouted sunflower seeds

soak above nuts and seeds in filtered water

1/2 cup Jerusalem artichokes (sprinkle with lemon juice)

1/2 cup carrots
1/2 cup parsley
1 garlic clove
dash of Celtic sea salt or Nama Shoyu

1) Rinse the nuts and seeds and drain. Process all ingredients through a Champion or Green
Power juicer with the blank in place.

2) Mix well with a spoon or your hands. Form into round, flat patties and place onto mesh
dehydrator trays. Dehydrate at 95° F for 1 to 2 days.

Makes 18 crackers. When thoroughly dry, they will keep a long time at room temperature. I keep
mine in a bowl with a muslin cloth on top.

NOTE: If you can't find Jerusalem artichokes (also known as sunchokes), substitute with more
carrots.

Raw Onion Bread... Who Knew?

In this video, you'll learn to make raw onion bread using a food *dehydrator. This famous
recipe is found in the cookbook, Rawvolution by Matt Amsden.

This cracker-like bread goes great with a tomato salsa, or for dipping into hummus or
other tasty dips. Try a portabella mushroom, onion and tomato sandwich on this savory
raw onion bread. Use your imagination and create an endless variety of delicious
sandwich favorites.

INGREDIENTS:

 3 large, yellow onions, sliced fine (I use less onions, due to their strong flavor)
 3/4 cups flax seed, ground
 3/4 cups raw sunflower seeds, ground
 1/2 cup shoyu or soy sauce
  1/3 cup organic, cold-pressed olive oil

PREPARATION:

 Combine all ingredients.

 Mix well, either by hand or using an electric mixer.
 Spread batter out to approx ¼ inch thickness, into a large square shape.
 Place on dehydrator tray and close door.
 Set at 115 degrees F.
 After 24 hours, take bread out
 Flip bread over and return to dehydrator and bake at 100 degrees for 12 more
hours.
 Cut into squares and serve.

Hope you enjoy this recipe.

Note: The brand of *dehydrator seen in this video is Excalibur, which comes with both
trays and liners inside.

Raw "Take the cake" Carrot and Raisin Bar

Ingredients (use vegan versions):

1 cup pecans
1 cup sunflower seeds
1/2 cup filtered water
1 teaspoon vanilla
Other ingredients:
1/4 teaspoon fresh zested lemon peel (the zest of half a lemon)
1 medium carrot
1/2 cup raisins

Directions:

All ingredients should be raw, organic and non-irradiated, whenever possible.

Soak nuts/seeds in water with vanilla for 4 hours. Then process all but the
raisins. Once mixture is smooth, stir in raisins.

Make patties, or bars out of combined mixture. Make them thin. Place in food
dehydrator and dry for 12-24 hours (or until dry.) Turn patties after 6 hours.

The dehydrator is the best way to prepare these and preserve all of the
nutrients, but if you do not have a dehydrator you can use the method below.

Preheat oven on lowest setting (mine was 170 degrees) and dry for 5-6
hours. Patty up the mixture, and place it on a cookie sheet lined with paper
towel or cut a paper bag. (Make sure to check them occasionally.) This helps
them dry and not stick. Turn the bars over after 2 or 3 hours. If you like your
bars really crisp (like me) it would be good to check them near the end and
see if they need more time.

This recipe is: Vegetarian, Vegan, Raw Vegan, Dairy Free, Wheat Free,
Gluten Free, Soy Free, Egg Free, Corn Free, Organic and Casein Free.

Tastes like a cookie, and a little like a carrot cake, but without all the sugar

Enjoy! Paula http://www.healthygoodiesgifts.com

Dehydrator Recipes

Dehydrator recipes allow you to create healthy convenience foods and snacks easily and inexpensively.

Dehydrated foods work well in most recipes.

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Why Dehydrated Foods?
Dehydrated foods contain all of the healthy vitamins and minerals of fresh. They are easy to store and last
for extended periods. They take up very little space, and best of all they can save you money. If using local,
in season produce is important to you dehydrating will allow you to preserve food in season.

Almost all foods dehydrate well. Some vegetables and fruits need to be cooked briefly before dehydration
but most need little preparation at all. The food should be the same size before putting it in the dehydrator so
that it dries evenly.

If you are on a raw foods diet, you can actually make cookies and bread in the dehydrator. Other
dehydrator recipes will allow you to make granola, snacks, and even casseroles that only need to be
reconstituted.

Snacks
There are numerous snacks that you can make with the dehydrator.

← Fruit leathers

← Raisins and other dried fruit

← Granola

← Raw grain crackers

Basic Fruit Leather

Fruit leathers are simple to make and you can use any combination of fruit from some very sophisticated
flavors. Consider mango and strawberry, kiwi and Key lime, and other unique flavor combinations.

Ingredients:

← 3 cups fruit puree (puree fresh fruit in a blender)

← 1 tablespoon lemon juice

← Honey or agave to taste

Instructions:

1. Spread pureed fruit on the dehydrator tray

2. Dehydrate the mixture until it is leathery and dry but not crisp, this will take several hours.

3. Store in resealable bags in a cool, dry place.

This is a versatile snack, limited only by your access to fruit and your imagination. Always use a total of
three cups of puree but you can vary the purees that you use.

← Apple and blackberry

← Blueberry and orange

← Mango, pineapple, and strawberry

← Strawerry and rhubarb

← Banana, orange, and blueberry

← Raspberry and pear

← Peach and cherry

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Corn Chips

Is there anyone that doesn’t like corn chips? These are simple to make, and low fat. You may need to add a
little more water to get a runny but not watery consistency. This dehydrator recipe is versatile; you can try
other grain purees for variety.

Ingredients:

← 2 cups cooked corn, pureed

← 1 tablespoon flour

← Salt and pepper to taste, or other seasonings

Instructions:

1. Mix the pureed corn and flour

2. Stir in seasonings

3. Spread in the fruit leather pan of the dehydrator or line the dehydrator tray with plastic wrap

sprayed with cooking spray

4. Dehydrate until crispy, six to eight hours

Main Dish Ingredients

You can make your own convenience foods that are easy to store with your dehydrator. Unlike frozen foods,
dried foods last indefinitely when stored properly. Just store your meals in resealable bags and rehydrate
as needed. In this way, you can make your own seasoned rice mixes and other mixes like the expensive
ones at the store.
Tomato Leather

Tomato leather is great for adding to dehydrated mixes that require a boost of tomato flavor. You can
dehydrate it plain or add basil, cilantro, oregeno, garlic, or other herbs and spices to the puree. Using
organic tomato paste keeps this an easy dehydrator recipe.

Spread tomato paste over the fruit leather tray of your dehydrator about one fourht of an inch thick. Dry
about six to eight hours, or until you can peel it and roll it. Don’t over dry because it will develop a strong
flavor.

Hubbard Squash

Hubbard, or any winter squash, dries beautifully when pureed. Drying brings out the sweetness and makes it
easy to create soups and other dishes. You can cut shapes out of the dried squash to use as beautiful
embellishments when plating your dish.

Just peel and cube the squash, discarding seeds and fibers. Simmer in boiling water for 20 minutes or until
tender. Drain and puree the squash and then proceed as for tomato leather.

Mixes Using Dehydrated Ingredients

Once you get used to dehydrating your fruits and vegetables you can make many different foods with your
basic dehydrator recipes.

Mushroom Pilaf

← 2 cups of rice

← ½ cup dried mushrooms

← ¼ cup dried onion

← 1 tsp dried sage, or to taste

Mix and store in a cool, dry place. Cook by adding it to four and a half cups boiling salted water and
simmering for about forty minutes.

Lentil Soup

← ½ cup lentils

← ¼ cup dried carrots

← ¼ cup dried onion

← ¼ cup dried celery

← A two inch square of tomato leather

Mix and store in a cool, dry place. Cook by adding to five cups of boiling water and simmer until the
vegetables are tender, about forty minutes.

More Sources for Dehydrator Recipes

There are a number of websites that specialize in, or at least have dehydrator recipes. By spending some
time reading the sites you can familiarize yourself with the varieties of foods that you can dehydrate

Living Foods Dehydrator

If you’re interested in a living foods dehydrator, there is a lot to know before buying one. There are many
different kinds of dehydrators. Your needs will dictate which one you should buy.

With a dehydrator, you can enjoy fruit all year long!

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Different Living Foods Dehydrators

There are two primary kinds of dehydrators available on the market: round tray models and box
models.

Here are some basic tips when it comes to shopping for a dehydrator:

← How much food do you intend to dry? There is a large price jump from medium to large models. Do

not spend a ton of money on a huge dehydrator unless you plan on preserving bushels of produce at a

time. It’s a common mistake to buy a 12-tray model when a smaller model will do. Buying too large of a

model actually slows the preserving of your food as the same amount of air is circulated in a much

larger space. If you are just going to occasionally dehydrate foods to supplement your diet or will do

small batches frequently, do yourself a favor and buy a smaller model!

← Wattage is not terribly important unless you’re going to be using your living foods dehydrator

commercially.The larger the dehydrator you have, the more wattage you will require because you will

need the extra energy to push air over a much larger area.
← If you really think you will be drying a lot of food, consider getting two smaller dehydrators instead

of one. You will end up saving money because you will use less energy to dry small batches, and you

decrease the chances of wasting food to spoilage as you hold on to it waiting to fill up your dehydrator.
← Do you need a timer? This option is often pricey, but worth it if you don’t plan on being around for

the 12-36 hours necessary to dry some foods. A cheaper option is to buy an outlet timer at your local

hardware store, though you should check with the manufacturer of your dehydrator to make sure that its

circuitry won’t be damaged by having the power turned on and off mid-cycle.

Round-tray Dehydrators

Dehydrating foods under 108F keeps their enzymes intact.

If you are a home cook and plan on dehydrating food just to supplement your diet, consider a round
dehydrator. You can get one of these for under $100, and it will dry small amounts of food just fine. One
downside of this type of model is that they don’t dry evenly since the trays are stacked on top of the fan, and
the ones furthest away from the fan do not dry as quickly. You can remedy this by rotating the trays a few
times throughout the drying process. This is a great option for a home enthusiast who doesn’t plan on drying
tons of food, such as a raw foodist or fruitarian would.

Box Dehydrators

For a more professional user, serious enthusiast, or raw foodist,

you might consider a box
dehydrator for drying larger quantities of foods at once. Box dehydrators tend to be more
efficient because their shape allows for more even airflow, but they are also more
expensive ($200+). They can dehydrate a lot of food all at once, and tend to dry more
efficiently because the fan is located in such a way that it blows across all shelves evenly.
Another nice thing about box dehydrators is that they’re easy to stash under a table or
shelf, and look very much like a piece of furniture. In case you’re curious, the model that
most people consider top of the line is

Dehydrator Treats
(Excerpts from Hooked On Raw by
 Rhio)

RYE PRETZELS
4 cups sprouted rye
2 cups sprouted sunflower seeds
1/2 cup soaked or sprouted caraway seeds
1 tbsp. onion powder
1 tsp. Celtic sea salt

1) Measure all ingredients into a bowl and with a large spoon mix
them.
2) Feed the ingredients through a Green Power juicer utilizing the
pretzel-making attachment.* As the dough comes out of the
machine, it will be in the shape of a long, continuous breadstick.
Place this dough gently on a table. Then you can cut it into
breadsticks, or you can braid two of them together or create
other interesting pretzel shapes. Place the pretzels onto a mesh
dehydrator tray and dehydrate at 95¡ F for 24 to 48 hours.
Yield: 14 braided pretzels. When thoroughly dried, they can be
stored at room temperature. The Pretzels can also be
dehydrated to the chewy stage. These must be stored in the
refrigerator.
*If you don't have the Green Power juicer, you can make the dough in a
Champion juicer with the blank in place and then shape the dough by hand into
pretzel shapes.

PEAR FRUIT ROLL

(A Fruit Leather)

3 pears, coarsely chopped

2 apples, coarsely chopped
3-6 dates, pitted
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. Vanilla Powder or 1-inch piece of vanilla bean, cut
into tiny pieces (check the Glossary for Vanilla
Powder)
1) PurŽe pears and apples (with seeds and skins - do not peel) in
blender, adding a little water only if necessary. Add the next four
ingredients and blend well.
2) Pour onto dehydrator trays, lined with Teflex (see Glossary).
With the back of a large spoon spread out to 1/8 to 1/4"
thickness. Dehydrate for approx. 12 to 15 hours at 95¡ F, or until
fruit peels away from the Teflex sheet easily. This is the fruit
leather. Makes 2 sheets approx. 12" X 12".
3) With a sharp knife cut leather into 2" X 3" wide pieces. Then roll
pieces.
NOTE: This recipe can be used as the basis for Chewy Fruit &
Nutcheese Crepes (see Recipe Index).

PLANTAIN CHIPS
1) Take any amount of ripe plantains,* peel and cut diagonally into
thin slices. (Just cut down on an angle to create oblong slices.)
Lay the slices on a mesh dehydrator tray and dehydrate at 95¡ F
for 24 hours.
NOTE: These are wonderful! Serve as an accompaniment to any
Latin style dish, or as a snack. If you dehydrate them longer, they
become crispy. At the 24-hour stage, they are chewy.
*For ripe plantains - wait until the skin gives a little when you push with your
finger. The skin will be from halfway to almost all black. At that point, the starch,
which is hard to digest, will have turned to sugar, which is easy to digest.

RICE CRACKERS
1 cup brown rice, soaked and sprouted
1 cup walnuts, soaked overnight
1 tbsp. slippery elm powder (see Glossary)
filtered water for soaking rice and walnuts

Believe it or not, brown rice, if it's not too old, does sprout. I have
taken pictures of it because no one wants to believe me. I learned
the secret one hot, humid, summer day in New York when some
previously soaked rice, much to my surprise, sprouted. I surmised
from this that rice, in order to sprout, needs to have some warmth.
1) Soak one cup of brown rice for 24-36 hours, changing the soak
water 2-3 times. Then rinse and let sprout for 2-3 days, rinsing 2
times per day. Sink water is OK for the rinsing.
2) When the rice is ready, put the rice and the drained, rinsed
 walnuts into a bowl and mix them. Then put the mixture through
the Champion (or Green Power) juicer, with the blank in place.
The reason you mix the rice and walnuts together in the bowl
first is because, as you put the mixture through the machine, the
walnuts, which have more moisture, will help to grind the rice,
which has less moisture. This way, you don't have to add any
additional water.
3) Once the mixture comes out of the Champion (or Green Power),
add in the slippery elm powder and mix well. With your hands,
form into round, flat cookie shapes, and dehydrate at 95¡ F for
approximately 20 hours.
Makes approximately 12 crackers. When thoroughly dry, this
stores very well at room temperature in a cotton or muslin bag.
It lasts a long time.

AROMATIC PECAN-RICE CRACKERS

Using the same recipe as above, substitute 1 cup of pecans

(soaked 1 hour) for the walnuts and add 1/2 tsp. pumpkin pie
spice.
Sour Cream & Onion Potato Chips

4 cups potatoes, peeled, boiled and mashed

1 cup plain yogurt
1/4 cup onion, chopped
1/2 teaspoon salt

Put all ingredients in a blender or food processor and mix at high

speed. Thinly spread onto solid fruit roll sheets. Place on dehydrator
trays and dry at 145º F. for 4 hours or until dry on one side. With a
clean butter knife, lift entire ring off sheet, turn over and dry 1 hour
longer, or until it is dry enough to break into pieces.

Taco Chips

1 7-ounce can whole kernel corn

1 cup sharp cheddar cheese, grated
1/2 cup tomatoes, diced
1 tablespoon onion, chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Dash garlic powder
Blend all ingredients at high speed in a blender or food processor.
Spread mixture thinly onto solid fruit roll sheets. Place sheets on
dehydrator trays. Dry at 145º F. for 6 to 8 hours, or until dry on one
side. With a clean butter knife, lift entire ring off sheet, turn over and
dry for 1 to 2 hours longer, or until crisp. Break into chips.

Zucchini Pineapple Chips

4 cups peeled zucchini (1/4-inch slices)

12-ounces pineapple juice (two 6-ounce cans)
3/4 cup sugar
1/4 lemon juice

Place pineapple juice, sugar and lemon juice in 2-quart saucepan. Stir
and bring to full boil on high heat. Reduce heat, heat to medium-high
and add fresh, sliced zucchini pieces. Press all slices into liquid. Boil
lightly for 10 to 15 minutes or until slices turn an olive green color.
Gently pour into large strainer and drain. Allow to cool. Place slices on
NESCO® American Harvest® dehyrator trays lined with Clean-A-
Screen® sheet and dry at 135º F. for 3 to 5 hours. Dry until crisp.

Yield: 1 cup dried chips

Note: Foods feel softer when warm. To test for dryness, remove a few
pieces and allow to cool before testing for crispness.

To intensify flavor, leave cooked zucchini marinate in liquid for a few

days. The dried product tastes like a sweet, zucchini pickle. The tender
peels may be left on smaller zucchini, if desired. For larger zucchini,
remove seeds before using.