Tricks to Easy Home Food Dehydrating

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Flavors - Tricks to Easy Home Food Dehydrating

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Over the policy of time, I've owned five distinct food dehydrators. I am a big fan of dehydrating my own food. And since I use the food I dehydrate, I get to see how dried foods turn out and how well they work when cooking with them. Believe me, your dehydrator matters.

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There are some major issues that I've found about home food dehydrators.

basic construct and functionality heating levels price and durability complete education and information about the machine

Basic construct and functionality should contain good air flow. The air should be dispersed over the top of the food trays and not just out the top. If the air flow is not even, the trays need to be moved up and down on the stack and rotated to make sure the food is evenly dried. The purpose of the air flow is to moderately pull the moisture out of the food.

Most of the units that I've owned get too hot and toast the first two layers of dehydrating food. I had one unit that unmistakably burned onions to the point that they were unusable. Practically all home food dehydrators have only one heat level. Since many users are finding to make jerky, the dehydrator must have a fairly high heat level. Heating levels for meat are way too hot for herbs and spices and also for most fruits and vegetables.

I have had such poor luck with home food dehydrators that I started looked at the next level of units - the kind that are square trays. But the prices on them start at over 0. If I have to go through five of this type of unit like I've had to with the round stack type of dehydrators, I'm going to be spending a lot of money before I find a unit that will meet my needs. So price is a serious issue. Durableness is a factor as well. I want my dehydrator to last for awhile. One unit I bought had the heating element die on it in the middle of five trays full of minced celery. I unmistakably terminated the batch outdoors in the sun.

The last issue I want to discuss is the instructions that come with the assorted machines. I've never seen one that was very informative. The books have fluffy recipes like production fruit rollups from canned fruit juice. (Wha??) Why buy canned fruit juice to make rollups when the whole idea of preserving your own food is to avoid canned junk full of preservatives and god knows what else. (Mini rant there. Sorry.)

Well here it is spring again, the organery is planted and we're already harvesting peas. The parsley is Practically ready for it's first cutting. And the dehydrator I bought last year to quit off my processing after the one before died in the middle of a ton of celery drying fell way short of my expectations and needs.

Food Dehydrator

Nesco Fd-75Pr 700-Watt Home Food Dehydrator

So what do I find while I'm finding on Amazon to find a new food dehydrator? The Nesco Fd-75Pr 700-Watt Food Dehydrator. It's only .98. Free shipping, too. I think I'm in love again. Not only has Nesco ultimately come up with a food dehydrator with variable heats but it expands from five trays to as many as twelve!! I am ordering one right now before stock gets too low and I have to wait for it.

And there's a bonus. Nesco has written an excellent education hand-operated which explains all about which temperatures are needed for which foods, how long to dry and why home dehydrated food may look distinct from commercially processed foods. Check this out - someone asked why their banana chips looked so distinct from the ones they bought in the store. The answer?

A: The banana chips you buy in the store are deep fried. Dehydrating your own banana chips taste great and are more nutritious than store bought.

I had no idea that commercially prepared banana chips are deep fried.

But as unblemished as the instructions and added information is from Nesco, here are a few tips that will save you even more money and make home food dehydrating more successful:

1. Buy a piece of plastic/vinyl window screen from your favorite home revision store and cut into circles to fit the trays of your dehydrator. Use these for thinly sliced or finely chopped vegetables and herbs. These are great for parsley because as parsley dries, it gets very fine and drops through the slats on the trays. The window screen virtually eliminates this problem. After use, just put them on the top shelf of the dishwasher or run water on them and use a stiff brush to clean. Roll up in a towel and put them away all clean and ready for the next use.

2. Lightly spray trays being used to make jerky with a minute Pam or other spray oil. You can even pour a minute oil in your hands and just wipe the oil over the tray. It doesn't take much. Then things won't stick

3. As foods become drier while processing, move them around on the trays. Not only does it free up tray space, but the food dries more evenly because distinct surface areas are being exposed to the drying air.

4. Dried foods must be stored in air tight containers. I have found that good capability plastic food storehouse bags serve very well. Use a marker to identify what food is in the bag. I have a drawer in the kitchen near the stove where I keep one of each bag of onion, parsley, celery, etc. Then it's handy when cooking.

5. When foods are correctly dried, they become very fragile and easy to grind into a powder. Invest in a pestle and mortar or a spice mill and grind onion, celery, tomato and other foods to a powder for use in soups and stews. Celery, for example, gets kind of rubbery when rehydrated. Reducing it to a powder keeps all the flavor and avoids the rubbery problem.

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