baymule
Garden Master
I did a search for a thread that deals with dehydrating and there are several, but none that are exclusively recipes. There are a lot of good recipes in a loose disorganized fashion in various threads. I thought it might help all of us if we could bring them all together in one spot. Some of us have been dehydrating for a long time, some of us just started and some of us just need to know how-to so we can get started.
Please be as detailed as possible when posting recipes. I know many of us (me included) just throw things together, so please write it out so a rank beginner can follow the directions. If you have posted dehydrator recipes on here before, go copy them and re-post them here too! Some things are just sliced and dehydrated, but tell us how you use them and what dishes you use them in.
You can also tell us what dehydrator you have, what you like or dislike about it. This will help others on the forum who might be interested in buying a dehydrator, in making up their mind on which one would best suit their needs.
I will start off. This is my second year of dehydrating. So, I am still rambling around trying to see what I can dehydrate and then what the heck do I do with this stuff? Last year I used a round 5 tray with forced air that belonged to my DD. I realized that I wanted to get real serious about dehydrating, so I studied dehydrators and decided on Excalibur. I got the 3900 model with 9 trays. I also bought 9 Ultra sheets for liquids. The Ultra sheets are silicone, the Paraflex and offbrand sheets are Teflon. The silicone sheets are not as sticky-free as the Teflon, but I am a Teflon-a-phobic.
I just started dehydrating a few days ago. I sliced tomatoes and dried them, packaged them in food saver bags and vacuumed them down.
Dried tomatoes are good crumbled on salads, in soups, stews, casseroles and just for a snack!
HASH BROWNS
Yesterday I made hash browns. I sliced them on the small blade of my mandolin and blanched them for 3 minutes. I lifted out the blanch strainer pot, set in the sink and ran cold water over the potatoes to cool them off. I dehydrated them and tried some tonight. I put some in a glass bowl and covered with cold tap water. They were re-hydrated in about an hour. I drained them in a colander, chopped some onions and cooked them in an iron skillet with a little bacon grease. They were AWESOME!!
Normally, my "fresh" hash browns get all mashed and globbed together. The dehydrated hash browns kept their shape, had a good texture and browned nicely.
Please be as detailed as possible when posting recipes. I know many of us (me included) just throw things together, so please write it out so a rank beginner can follow the directions. If you have posted dehydrator recipes on here before, go copy them and re-post them here too! Some things are just sliced and dehydrated, but tell us how you use them and what dishes you use them in.
You can also tell us what dehydrator you have, what you like or dislike about it. This will help others on the forum who might be interested in buying a dehydrator, in making up their mind on which one would best suit their needs.
I will start off. This is my second year of dehydrating. So, I am still rambling around trying to see what I can dehydrate and then what the heck do I do with this stuff? Last year I used a round 5 tray with forced air that belonged to my DD. I realized that I wanted to get real serious about dehydrating, so I studied dehydrators and decided on Excalibur. I got the 3900 model with 9 trays. I also bought 9 Ultra sheets for liquids. The Ultra sheets are silicone, the Paraflex and offbrand sheets are Teflon. The silicone sheets are not as sticky-free as the Teflon, but I am a Teflon-a-phobic.
I just started dehydrating a few days ago. I sliced tomatoes and dried them, packaged them in food saver bags and vacuumed them down.
Dried tomatoes are good crumbled on salads, in soups, stews, casseroles and just for a snack!
HASH BROWNS
Yesterday I made hash browns. I sliced them on the small blade of my mandolin and blanched them for 3 minutes. I lifted out the blanch strainer pot, set in the sink and ran cold water over the potatoes to cool them off. I dehydrated them and tried some tonight. I put some in a glass bowl and covered with cold tap water. They were re-hydrated in about an hour. I drained them in a colander, chopped some onions and cooked them in an iron skillet with a little bacon grease. They were AWESOME!!
Normally, my "fresh" hash browns get all mashed and globbed together. The dehydrated hash browns kept their shape, had a good texture and browned nicely.
