View Full Version : Dehydrator and spiralizer questions
06-14-2005, 08:39 AM
Ok, these may be some dumb questions sorry. :( I do not have a spiralizer but I do have a apple peeler/corer that seems to spiralize? Will this work for "noodles"? Also I have just made my first attempt at dehydrating. How will I know when things are done/dehydrated fully? I have in there some apples, bananas, and strawberries also some applesauce for a fruit roll up for my son. Anyway I can tell the fruit roll thing is not done yet, it is still sticky but as for the rest I am not sure? 115 degress for 10 1/2 hrs. If these questions are answered in Alissa's book I am still waiting for it to come. I am so looking forward to trying some bread and cracker recipes :D
06-14-2005, 09:04 AM
The apple corer, peeler, slicer, spiralizer thingy is NOT the same as the spiral slicer. the spiral slicer makes really really relaly thin long strands of angel hair type veggie pasta.
But you can use a veggie/potatoe peeler and just keep peeling away, and you will end up with kind of like fettuccini noodles that are very good.
Also, about dehydrating, it depends on what you are looking for with your dehydrator, if you are looking to keep things forever in a cupboard, you need to make sure there is NO moisture left in the food. They should be crispy, and break when you bend them, whatever they are. Apples slices, banana chips, etc. If you have honey in something, it will NOT crispy up, it will only bend. IF you use dates, it MIGHT crispy up.
If you just want them to last a few days until you can eat them, or reconstitute them, then you can leave some moisture in and keep in the fridge or freezer (this is what I do).
If you are dehydrating sun dried tomatoes, you want them chewy, not crispy, and then put in a glass jar and cover with olive oil, and garlic an herbs. YUMMMMMY.
Hope this helps.
06-14-2005, 09:13 AM
One last thing. Each person will dehydrate at a different temperature. Depending on your own home temp and humidity, the time to dehydrate will differ.
In Alissa's book she has her lasagne dehydrating for quite some time ~ 18 hours I think (too lazy to get up and look). I do it for about 6.
The best test is, take something out, see if you like the texture, taste ~ if so, done.
06-14-2005, 09:18 AM
Thanks for answering my questions :D I didn't think my peeler thing was right but it does make one loooooooooong peel LOL and I can adjust the thickness of the peel so it may be ok for a beginner like me :confused:
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