I have a "small" household dehydrator, it is similar to this one: https://en.wikipedia.org/wiki/Food_dehydrator#/media/File:Tomato_in_food_dehydrator.jpg Now,
I was wondering if I could reuse dessicants from storebought goods. I throw a lot of dessicant packets in the bin from seaweed (dried). I also found some in pac
I have a recipe for making Italian Breadcrumbs. If I leave the bread out on the counter it molds before it dries enough. I thought making breadcrumbs would be a
I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks,
Chilies have different temperatures for dehydration. Does anyone knows what temperature to use for Tabasco and Habanero? And the duration of the process?
For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for c
I am making dried pears and I noticed that there are some white lumps on the surface of the fruit: This resource says that this phenomenon may occur in figs
My (garden) pot is overflowing with oregano. How can I preserve it to use later? Is it possible to preserve rosemary not in fat - butter or oil? If I have to u
When using an air popper to pop popcorn, it never seems fully dry as the healthier bagged popcorn from Smartfood, Skinny Pop, etc. Before putting any toppings
I'm adding 1.5 cups of water for 1 cup of basmati rice to my rice cooker. I don't think the amount is the problem. It's not very watery but it can feel a littl
After a year or so of storage in ZipLoc bags in the fridge, my home-dried prunes have developed a bit of whitish crust. At first I thought it was mold, but it s
Hi I just wanted to know how to dry out flavored sugar, I flavored some regular white sugar with flavoring essence but it got damp, since where I'm from its har
I'm planning to dry precooked meals with a food dehydrator to make them non-perishable for hiking trips. Some of the recipes I want to cook do have ground beef
I have some decently sized herb plants in my garden. In their respective prime I like to chop and freeze herbs like chives and parsley, while stuff like basil i
After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I
I've learned today that pemmican is pulverized dried meat mixed with fat. But why doesn't the fat develop mold? I have read fats develop mold easily.
Can I make prosciutto if my ham has no skin? Will this be a problem? I was going to try it anyway but the question becomes, do I just coat the whole ham in stru
I cured my Mangalitsa pancetta for 7 days and it was stiff. Then I rolled it and it got very soft. I double covered it with cheesecloth and now it is leaking in
Last year, I accidentally slow dried some yellow kiwifruit in my refrigerator. I had simply forgotten about them. It must have been at least four months before
I have one of those no-frost freezers and while it's awesome that I do not have to defrost it every once in a while, it has a nasty habit of freeze-drying every