Food drying - Dehydrators (merged)

Kevie192

Apple and cinnamon leathers perhaps? That way you could leave the skin on an just cut the flesh from the cores...

dogstarheaven

i've discounted leathers purely coz i don't think the having the skin left on would be that nice to eat (normally i peel it) but since they're a bit 'old' now, they're a bit blemished with some black spots on them.. well, they came to me like that originally and now they're a lot worse!

dogstarheaven

D&#8517 wrote: »

DS I like this site
http://www.trailcooking.com/ tons of stuff there to play with.

Cauli I usually blanch for around 3 mins in small florets as it discolours when you dry it but it does whiten up a bit when used.
Nice to bulk out a soup mix or vegetable curry mix for camping.

so these would have to be blanched first, you would say? same for cabbage too?

D&DD

Yep I'd blanch the cauli not done cabbage before in mine but I'd assume it'd dry really well.I do dry spinach and leaf beet successfully and its not that much different I wouldn't have thought??

I'd probably make applesauce which dries really well and you can either keep it in sheets or blitz it for easier storage or Apple and cinnamon crisps??

1 cup oats
pinch salt
3 cups water
2 apples chopped
1/4 cup sugar (any I like to use brown)
1 tsp ground cinnamon

Make oats,salt and water by boiling up and simmer for approx 30 mins or til soft.
Blitz apples,sugar and cinnamon and add enough of the oat mix when cooled to make a spreadable paste.

Dry for approx 6 hours turning when set cut when still tacky into little crisps.Then continue to dry til crispy

dogstarheaven

but D&DD, i don't really wanna be peeling the damn things as it'll take me all day and night to prob reduce the quantity i have to half of the quantity i have. i do have an apple 3in1 slicer but still i'd be winding and pulling and jamming all night long, won't i?!!

for xmas dinner, i used about 10 of these things for applesauce. the leftovers are still in the fridge!

D&DD

I'm like that when I get to the end of my brothers lot each year:rotfl: I'd chop them up then (no need to peel,core etc) and make Apple jelly.
Do you like jam etc?
Will put my thinking cap on as I've still got a whole box to do myself...:o
Back later X

Sunnyday

Dogstar - I think that i would make either apple sauce or leathers.

Just quarter the apples or if they`re really tiny halve them, cook and then put in a sieve and shove through the holes with the back of a wooden spoon to seperate the peel and pips and then you have the sauce to do with as you wish, maybe even add some cinnamon and freeze in ice cube trays to add to yougurt or rice pudding?

HTH

SD

dogstarheaven

i've not made leathers from cooked puree at all. is there a better flavour with them?

Sunnyday

dogstarheaven wrote: »

i've not made leathers from cooked puree at all. is there a better flavour with them?

I`m ashamed to say that despite my best intentions i`ve not made any leathers at all yet, even when i`ve had the ingredients etc ready they`ve always ended up in something else :rotfl:

I do have a bag of frozen raspberries and also a bag of frozen plums that may end up this way when i`ve time to process them.

I can`t think why it wouldn`t work work though especially as they only need lightly cooking and the heat would bring out the flavour in the cinnamon.

SD

dogstarheaven

usually, i've only made them with raw puree and a bit of cinnamon at the end of the blitzing in the Magimix. I'm sure cooking it might alter the texture and the taste to the finished product. maybe the more of the natural sugars would be released and a stronger flavour in the end... can anyone verify this.. sure the young 'uns would prefer this (last yr, gave some to my newly ex-niece, aged 14 and she spat out the freshly made leather i gave her. but then again, she is of the Ultimate Junk Food Lifestyle gen. nothing fresh or natural ever entered her lips...