Fun and unexpected foods to dehydrate
Once you get into the rhythm of dehydration, it is difficult not to experiment. I have tried to dry everything, from beetroot to cooked rice left, and it is always a small adventure to see how it turns out. These food beaten by the road are not only practical, but many make great food, trail food or pantry elements.
Fruit -skin
Hands down, one of my favorite things to do. Autumn olive fruit skin is a staple in my home. Toasted, a little sweet and absolutely delicious. I love how this humble berry-berry-swept-shaped and considered invading-can turn into something nutritious and stable for the shelves. You can also make skin from apples, pears, strawberries, peaches, or almost any combination of fruits you like. A touch of honey and lemon juice moves far ahead to the aroma growth and color preservation.
Pumpkin chips
When the summer squash begins to stack, pumpkin chips are a slight movement. Thinly cut and sprinkled with a little salt or spices, they climb beautifully to the dehydrating. They are the perfect option for potato chips and a great way to steal extra tools in a snack.
Cooked beans and grains
I have started experimenting more with legumes cooked like lentils and black beans-making them and storing them for fast soups, cast together or trail meal. Even rice and quinoa can be cooked, dried and later rehashled with a little hot water. It is a great way to make steady meals on the shelf-in-one-jar.
fungus
Fortad or house mushrooms are miraculously dehydrated and hold for a long time. Once they dry, I store them in jars and rehashlate them when I want to make rizoto of mushrooms, soup or a mixture of wild rice. They keep their aroma Umami so good.
Ginger root
Ginger has become a key element in both my kitchen and apothecary. I usually buy fresh ginger, grown in place by my co-op when it is in season, and I like to cut it thin and dehydrate it for use throughout the year. Once it is dried, it is beautifully stored and can be added to the tea mixtures, simmer in soup or soil in baking powder and vegetable tools. I especially like to add a piece of dried ginger For my cold weather teas-hees a heating, earthly energy that feels like a hug in a mug.
Poits or Puree Pike drops (for children or snack path)
If you feel creative, try gathering the spoonful of yogurt or thick puree on the tray and drying them in small melted-in-mouth spots. They are fun for children (or baby all over us) and are perfect to put in a walk bag.
Meat and sharp
While I often do not dehydrate the meat myself, it is a great opportunity for those seeking to reserve a stable shelf protein source for walking, urgent readiness or a more self-confident pant. Jerky home -made is one of the most popular ways to do so. Easy is easy to season in your taste, whether you prefer smoking, spicy or sweet. If you include meat in your dehydration routine, just make sure you carefully follow food safety guidelines – most meat should be predetermined or heated to a safe inner temperature before or after drying.
Turkey, beef, Venion, or even salmon can be made in Jerky. It is easy, dense nutrient and makes an excellent travel snack or rapid protein growth during busy days of the home.
