Food Drying

Hello Every one,

I didn't start out with a Dehydrator Machine. I was told that I could use my gas oven at a very low, low temperature. My low heat settings started from warm - to 125 degrees. As long as I didn't go beyond 1o5 degrees, the food would be alright. The oven was fine for the Carrot Pecan Burgers, Spinach Mushroom Quiche or a pie crust made of Walnuts, dates and shredded Coconuts. These dishes have more moisture in them. The other dishes with less moisture came out overdone or burnt. One day I thought about Sun Drying. I remember reading how our ancestors created sun drying techniques to preserve the harvest. But, I couldn't imagine sun drying in New York City with all the pollution and people coughing. That idea went out fast. Buying the "Excalibur Dehydrator" Machine was the best investment I could have done. (Yes, it is way too big for my counter top.)




I understand why the "Excalibur Dehydrator" is the top choice for the Raw Food Movement. I experience the difference between the oven temperature and the Air temperature. The dehydrator machine has a fan in the back of the machine that blows warm air across the food. Moisture is then evaporated from the foods surface, causing a cooling effect the keeps the temperature cooler than the air temperature. This is why the foods keep their color. The air is distribute evenly for the foods to dry. No more taking the pan out of the oven and peeling off the food or one side of the chip is dry and the other side wet. The oven temperature was becoming too hot for the food.

Here I prepared and cut fruits and vegetables with similar drying times. This saves spending money on healthy fruits and veggies snack bags in the store. You don't see it but I have broccoli in the back of the tray.
The dehydrator is fun for making fruit leathers and fruit rolls. Leftover fruits or vegetables can be pureed, sweeten & spice top be made into tasty, nutritious high energy snack food.
Enjoy!












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Thank You for Reading
Peace and light to you.