I'm experimenting with creating puff cereal at home. I was wondering if creating a gel, dehydrating it and then puffing it in an oven with high pressure is the
The websites say after soaking nuts, I can dehydrate them using oven on low heat for 12 hours. But can I do it using higher heat for 1 hr only? and what would
Is it safe to dry homemade sausages that have been cured with Cure #1 in a dehydrator instead of hanging them out to slowly dry? The dehydrator I have goes from
I bought a dried and salted cod (aka Bacalhau) and cut it into pieces, used some of those and left about half of it in a dry, dark area in the kitchen cabinet f
I sliced some red potatoes and put them, without any prior processing (no cooking, no frying etc.), in a dehydrator at 45 celsius. Several hours later, they cam
I'm looking to buy a stovetop oven since I don't have a regular oven, but the temperature slider of most ovens seem to go from 100C to 230C while dehydrating me
Many manufacturers will sell and advertise emergency preparedness food packs to still taste "great" 25-30 years into the future (or at least maintain a consiste
On one hand, we have foods like jelly or melted cheese which are primarily liquid and seem very easy to eat and swallow. On the other hand, we have astronaut fo
What is the science of drying meat? This is a cross-topic question, but I think it's best suited here. Let me know if it should be elsewhere... I am South Afric
Let's say I am water-blanching 100g of green beans. After the blanching process will the resulting weight be less than 100g? I aim to dehydrate the blanched 10
I've made some rather good ginger syrup by simmering chopped ginger root in equal parts sugar and water, then straining. I made rather a lot, nearly half a lit
"Fruit" leathers are useful to store all the goodness of orchard - and garden! - produce. But, uneven layers of puree result in uneven dehydration. In particula