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Archive for the ‘Dehydrating’ Category

How to make Candied Bacon Jerky (Recipe)

Posted in Dehydrating on November 19, 2011 | 19 Comments »

I now believe there are only two different types of people in the world.  To find out which one you are, reflect on the next sentence: Our loft has smelled like bacon for 3 days. That`s either a wonderful thing – or a horrible form of torture.  Around these parts, it`s just par for the [...]

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Preserve Tasting Party with Kate Payne – and Contest

Posted in Dehydrating on September 21, 2011 | Leave a Comment »

We have had the absolute pleasure of having a roommate in the WellPreserved loft since Saturday afternoon.  Kate Payne who Dana and I had only previously known digitally has been sharing our house (and our Dog) since coming to the country on the weekend. Kate has a wonderful blog (and a mailing list which sends you a [...]

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Fundamentals of Dehydration: What temperature do I dehydrate ________ at?

Posted in Dehydrating, tagged on September 20, 2011 | 5 Comments »

We’ll take a break from this instructional series tomorrow before returning for a few more posts on the fundamentals of dehydrating food.  Feel free to add additional questions to the comments below and we’ll try to add them to this series of key dehydrating concepts. The question of temperature comes in many different forms.  Know [...]

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Dehydrating Fundamentals: Why did my food go mouldy?

Posted in Dehydrating, tagged on September 19, 2011 | 9 Comments »

There is nothing more frustrating than losing product that you worked long and hard on.  In the case of dehydrating food, it’s even more painful as a small amount of mould can ruin a tremendous amount of produce.  As an example, we recently dehydrated fire-roasted jalapenos and the 26 pounds of original produce now sits in [...]

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Dehydration Fundamentals: Give Me Your Best Tip to Dehydrate _________.

Posted in Dehydrating, tagged on September 18, 2011 | 13 Comments »

We don’t really get this as a question that often – but we should.  For there is only one answer and knowing it will change your relationship with drying food: Buy a mandoline. I have a $20 hand slicer (the OXO Good Grips) that has 3 width adjustments.  There is no replacement for this tool [...]

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Dehydrating Fundamentals: How long does it take to dehydrate ___________?

Posted in Dehydrating, tagged on September 17, 2011 | 1 Comment »

We’ve been getting more and more great questions about dehydration lately.  I think the timing coincides with cool evenings and fears of frost and the need to put up the last remains of our gardens and crops before the depths of fall (and all of it’s awesomeness) set in.  We’re going to try to answer a [...]

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Holy Roasted Jalapeno (and into the Dehydrator with you!)

Posted in Dehydrating on September 15, 2011 | 6 Comments »

A lot of people are surprised that you can (or would think of) roasting something like a hot pepper before dehydrating it.  Many hot-pepper fans are familiar with a chipotle (essentially a dried smoked jalapeno) and when you connect the two ideas, the concept of drying something that you’ve roasted doesn’t seem nearly as foreign. [...]

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Preserving for 1,000 – Update 2 – Dehydrated Salt and Vinegar Leek “Chips”

Posted in Dehydrating, tagged on September 12, 2011 | Leave a Comment »

There are always exceptions to every rule and many in this community provide the exception to the following 2 rules but the following paradox is on my mind and I see it so often when speaking with people about dehydrating food: Many Chefs/ Cooks don’t see drying food as cooking; many don’t get involved in [...]

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Dehydrated Hot Peppers… Less is More!

Posted in Dehydrating on September 1, 2011 | 5 Comments »

There is an old adage in preserving circles that a whole lotta food makes a little amount of preserving.  That’s only true in some ways for hot peppers. We dried 7 pounds (112 ounces) of hot peppers this week to end up with 10 ounces of finished product.  But that little product still has all [...]

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Dehydrated Watermelon and Dehydrated Cantoloupe

Posted in Dehydrating on August 31, 2011 | 23 Comments »

There`s not a lot of mystery in how to dehydrate a melon: Remove rind Cut in even slices Place in dehydrator at 135 until thin, dry and leathery (near brittle but not quite). The process takes  12-18 hours – but is greatly dependant on the thickness of your slices (our quarter-inch slices were pretty close [...]

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