This is a simple tip but something that I missed out on for years!
Dehydrating mushrooms is as easy as it gets:
- Slice them thin.
- Stick them in the dehydrator at 125 degrees (assuming you have a dehydrator with variable temperature).
- Pull them out when dry (as they cool to room temperature they will be almost brittle.
It really is that simple. But I’ve learned a few tricks over the year that makes them even easier.
When I was a child I thought ‘Parmesan cheese’ was something that came out of a tube as a dried powder. Later in life I would discover the authentic product and swore off the powder.
Until I made it myself.
I’ve been reading a cookbook without recipes lately. I’ll publish a proper review on it within the month but I couldn’t resist sharing an experiment that was inspired by the Faviken cookbook now (the book is a bit of an instant cult-classic and offers a take on food that most of us would never imagine and isn’t everyones cup of tea).
The book is very clear that they want to share their views and thinking on cooking but not leave exact copies of their approaches – it’s more about understanding a certain approach to cooking and challenging each of us to create our own take on it should we choose. When I read about air-dried root vegetables, I couldn’t’ resist. Here’s my before and after:
Yesterdays post (dehydrated kimchi powder) was a similar experiment to this one: dump a bunch of fermented goods into the dehydrator and see what happens.
These are awesome:
I’ve been thinking about this for a long time and just never got around to it. I totally kicked myself in the bum when a friend (Hi Kelly!) mentioned she saw something on television I had to make… It got me fired up about the idea again and I happened to have some kimchi in the fridge.
The initial results (dehydrated kimchi) looked a lot like something out of a Halloween horror show:
We’ve just pulled our last batch of fermented hot peppers (for 2012) out from the crock. I kept them whole (we have almost a dozen types of homemade hot sauce in the house) and had a lot of leftover brine.
I really had no use for the brine (or room to store it) and decided to drain it out. I used to drain it directly down the sink and I would often be amazed by how many seeds went ‘down the drain’. Here’s the pile from last night:
We do a lot of our dehydrating in the winter so we haven’t shared much about dehydrating in the last few months. Veteran participants here will recall our passion for vegetable powders (they are created from dehydrated fruit and vegetables) and were wondering some of our uses for them.
Here’s some of the uses:
- As a stock thickener/ flavor enhancer.
- Cocktail rimmer (it’s often mixed with other ingredients including salt, pepper and/ or sugar).
- Instant pickle with leftover brine from something else: place a small amount of beet powder in a big spoon. Using another spoon, add a bit of brine (such as sauerkraut) on top of it and consume as an ‘instant pickle.’
- Use it to darken sauces (a bit of beet powder in tomato sauce as an example).
- Add into bread recipes (or coat the outside with it).
- Dry rubs.
- Biscuits paired with the rubs in #6.
- Flavor on ice cream or other sweets (think fruit powders).
- An addition to salad dressings (much like people add commercial onion or garlic powder).
- Addition to stir fry’s ground meats.
If you’re looking for our archives on dehydrating, check out these links:
What do you do with your dehydrated foods/ powders?
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We threw together a batch of orange-peel infused honey last week. It’s a simple process – boil the zest of 2-3 oranges in two cups of honey for 10 minutes and strain. The resulting product is sweet with added elements of citrus and bitterness. It’s fantastic.
This recipe required our dehydrator. While you can likely bake them in a low-powered oven, the task would be far more difficult. Organic oranges are best as you’ll be eating the peel.
And we were left with these honey-soaked zests:
It was HomeEc last night and our theme was Honey! We had to come up with some sort of honey dish and we threw down with a homemade fruit roll-up: