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The Dehydrator Bible: Includes over 400 Recipes Paperback – March 27, 2009
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EVERYTHING YOU NEED TO KNOW ABOUT DEHYDRATING FOODS
Welcome to the new-old world of food dehydration. Whether you grow your own food, hunt for your own meat, or even buy your food from a regular supermarket, it just makes sense to preserve it for times when it’s not as plentiful, or not available at all.
WHAT IS FOOD DEHYDRATION?
Dehydration — or drying — is the process of removing water from a material. In this book, we look at the use of dried foods and explain how best to remove moisture from a wide variety of fruits, vegetables and herbs, as well as some prepared dishes, including meat.
THE DEHYDRATOR BIBLE INCLUDES OVER 400 RECIPES FOR USING DEHYDRATED FOODS IN EVERYDAY COOKING
CHIPOTLE BEEF CHILI & CHILI CORNMEAL CAKES
You can’t beat a rich-flavored chili that’s warm, hearty and filling after a day of extreme trekking. Serve with these flavorful Chili Cornmeal Cakeswith to round out a hearty meal perfectly.
The unusual name of this recipe loosely translates to “curried vegetable stew,” but it is certainly much more enticing. Serve this fragrantly spiced, hearty vegetarian dish over steamed basmati rice and with a dollop of yogurt for a satisfying meal.
STRAWBERRY RHUBARB TARTS
With dried fruit, these tarts — usually reserved for early summer — can be enjoyed any time of year. For extra decadence, spoon a little custard into the bottom of the tarts before adding the fruit filling.
• Choose apples that have a good flavor once heated, such as Granny Smith, McIntosh, Crispin, Cortland or Northern Spy. Apple varieties that are more suited to fresh eatng, such as Royal Gala, don’t have much flavor once dried.
• Apple skin does toughen slightly when dried. If you’re planning to rehydrate and cook the apples, you may wish to peel them before drying. If you’re eating them as snacks, leave the skin on for extra fiber.
Peel apples, if desired, and remove core. Cut crosswise into rings about 1⁄4 inch (0.5 cm) thick.
Pretreatment (optional): To prevent browning, dip apple rings in lemon juice or an ascorbic acid solution (see page 13) as you slice them. Drain well.
Drying: Place on mesh drying trays. Dry at 130°F (55°C).
Time: 5 to 6 hours.
Doneness test: Rings should feel dry and leathery and be spongy and still flexible.
Dehydrating is one of the most effective ways to preserve food for maximun nutrition at a very low cost. The Dehydrator Bible recognizes that cooking is a blend of science and art. Co-authors Jennifer MacKenize, Jay Nutt and Don Mercer combined their professional expertise to take the guesswork out of drying a variety of foods, and sharing successful techniques and recipes. ― Paris Post-Intelligencer Published On: 2011-05-18
About the Author
Jennifer MacKenzie is a professional home economist, cookbook author and recipe developer.
Jay Nutt is a chef and and restaurant owner.
Don Mercer, Ph.D., P.Eng, is an associate professor in the Food Science Department at the University of Guelph.
- Publisher : Robert Rose; 34020th edition (March 27, 2009)
- Language : English
- Paperback : 384 pages
- ISBN-10 : 0778802132
- ISBN-13 : 978-0778802136
- Item Weight : 1.8 pounds
- Dimensions : 7 x 0.81 x 10 inches
- Customer Reviews:
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By Kerrigan T. on March 3, 2021
The book begins with a clear, easy-to-understand chapter that explains how drying works, how to tell when food is dry enough, how to store dried food properly, and when to rehydrate food. It also includes general troubleshooting tips.
Next, the book has useful charts that tell you how to handle dehydration for specific herbs (e.g., cilantro, mint, parsley), fruits (e.g., cherries, citrus fruits, peaches, pineapple), and vegetables (e.g., asparagus, radishes, sweet potatoes, tomatoes). For each type of produce, the authors discuss preparation (peel, cut into quarters, etc.), drying (how to arrange on trays, what temperature to use), time (hours required for drying), doneness test (e.g., plums should feel dry and leathery), and tips (e.g., blue or Italian plums give the nicest texture). The book has similar charts for beans, tofu, grains, and dairy products. It also includes a chapter on methods for dehydrating meat, poultry, and fish.
The bulk of the book has recipes for cooking "at home" and "on the trail" with dehydrated foods. These recipes are interesting to me, even though I intend to use my dehydrator mostly for fixing fruit snacks, beef jerky, and dried herbs. Should I end up with too many dried peach slices, for example, I can use them to make "Warm Peaches With Ginger". Also, there are a couple of sections of full-color photographs of selected prepared recipes--these, of course, are more or less obligatory in any food book that calls itself a "bible".
The last part of the book briefly discusses other uses for a dehydrator, including making cat and dog treats, crafts items (e.g., Christmas ornaments), and gifts (e.g., soup mix, herb teas). I like this book a lot--it's a useful, encyclopedic kitchen reference to be kept right next to my dehydrator.
Top reviews from other countries
At present I am only using it for my dog :) I am making all his treats, since the scare on Chinese imports.
The book has a lot of choice in recipes, I look forward to having a go :)