The Dehydrator Bible: Includes over 400 Recipes The Dehydrator Bible: Includes over 400 Recipes The Dehydrator Bible: Includes over 400 Recipes Paperback Spiral-bound
Publisher: Robert Rose; 34020th edition (March 19, 2015)
Language: English
Paperback: 384 pages
ISBN-10: 0778802132
ISBN-13: 978-0778802136
Item Weight: 2.31 pounds
Dimensions: 7 x 0.81 x 10 inches
Best Sellers Rank: #23,258 in Books (See Top 100 in Books) #10 in Dehydrator Recipes
Customer Reviews: 4.6 out of 5 stars 2,621Reviews
Product Information
From the Publisher
EVERYTHING YOU NEED TO KNOW ABOUT DEHYDRATING FOODS
Welcome to the new-old world of food dehydration. Whether you grow your own food, hunt for your own meat, or even buy your food from a regular supermarket, it just makes sense to preserve it for times when it’s not as plentiful, or not available at all.
WHAT IS FOOD DEHYDRATION?
Dehydration — or drying — is the process of removing water from a material. In this book, we look at the use of dried foods and explain how best to remove moisture from a wide variety of fruits, vegetables and herbs, as well as some prepared dishes, including meat.
THE DEHYDRATOR BIBLE INCLUDES OVER 400 RECIPES FOR USING DEHYDRATED FOODS IN EVERYDAY COOKING
CHIPOTLE BEEF CHILI & CHILI CORNMEAL CAKES
You can’t beat a rich-flavored chili that’s warm, hearty and filling after a day of extreme trekking. Serve with these flavorful Chili Cornmeal Cakeswith to round out a hearty meal perfectly.
ALOO TARI
The unusual name of this recipe loosely translates to “curried vegetable stew,” but it is certainly much more enticing. Serve this fragrantly spiced, hearty vegetarian dish over steamed basmati rice and with a dollop of yogurt for a satisfying meal.
STRAWBERRY RHUBARB TARTS
With dried fruit, these tarts — usually reserved for early summer — can be enjoyed any time of year. For extra decadence, spoon a little custard into the bottom of the tarts before adding the fruit filling.
DRIED APPLES
TIPS
• Choose apples that have a good flavor once heated, such as Granny Smith, McIntosh, Crispin, Cortland or Northern Spy. Apple varieties that are more suited to fresh eatng, such as Royal Gala, don’t have much flavor once dried.
• Apple skin does toughen slightly when dried. If you’re planning to rehydrate and cook the apples, you may wish to peel them before drying. If you’re eating them as snacks, leave the skin on for extra fiber.
Preparation:
Peel apples, if desired, and remove core. Cut crosswise into rings about 1⁄4 inch (0.5 cm) thick.
Pretreatment (optional): To prevent browning, dip apple rings in lemon juice or an ascorbic acid solution (see page 13) as you slice them. Drain well.
Drying: Place on mesh drying trays. Dry at 130°F (55°C).
Time: 5 to 6 hours.
Doneness test: Rings should feel dry and leathery and be spongy and still flexible.