In this section we will include helpful tips and ideas on how best to use your Excalibur dehydrator. We will endeavor to update this page each and every month with new and creative ideas for you to try out. So...let's get started!
There are several variable factors that help determine the time it takes to dehydrate various foods. Times may vary greatly from one area of the country to another or even from day to day. Keep records of your specific experiences for future references. Following are some factors and guidelines that will help you to understand the dehydration process so that you have some control over how long food will take to dehydrate:
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The amount of water in the food. Various foods differ in moisture content. For example, on the average, tomatoes contain 94% water. According to the United States Department of Agriculture, the amount of water in a food will depend on the growing season, rainfall, and other environmental factors.
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The humidity in the air. Air must be kept in motion. Stagnant air soon takes on as much moisture as it can hold, then drying no longer takes place. Drying must be a continuous process so growth of microorganisms is prevented. If the air contains 60% humidity rather than 90% humidity, food will dry in a shorter period of time.
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The quality of the electric dehydrator. The more efficient the dehydrator, the less time food will take to dehydrate and the more nutritious it will be. One of the most important factors is the heat/air balance: the airflow must be correct for the amount of heat being supplied to the trays within the dehydrator. The heat should be controlled by an adjustable thermostat, and the air circulation must be such that moisture-saturated air is constantly replaced by dry air to keep the dehydration process continuous.
Dehydrating Meats -- The two basic types of dehydrated meats are: dehyrated cooked meat and jerky (meat and fish). With slight variations, the drying process is basically the same for both of them.
There are certain precautions you must take when dehydrating meat. Lean meats and low-fat fish keep well when dried, but fatty ones will spoil quickly. Therefore, be sure to select only fresh, lean meat and low-fat fish for long-term storage. Remove any fat that is present. Do not attempt to dehydrate pork; use only lean portions of cured ham. You can dry some of the fattier fish, but they must be immediately refrigerated and used as soon as possible.
JERKY -- Spanish explorers were one of the first to discover this method of saving a bit of today's meat for tomorrow's meal. As these adventurers ventured through Central America and the southwestern United States, they observed Indians cutting meat into long strips and drying it in the air and sun. The native Americans called this strange dried meat "charqui" (pronounced "sharkey"), which was later anglicized into "jerky."
Cake Decorating -- Your dehydrator-dried cake decorations will look so professional even your baker won't know for sure; they're perfect every time. Royal frosting flowers will dry in 1 to 3 hours at 100° to 110°F. Piping gel and color flow designs will dry just as quickly.
Potpourri -- Start gethering and drying the ingredients for your potpourri during the summer months. This is the time when aromatic herbs are at their peak and flowers are their most dazzling and fragrant. Using scissors--never pull--cut only unblemished herbs and flower heads; one decaying leaf or petal can destroy a whole potpourri.
Potpourri is nature's own air freshener. With the right proportions of herbs, flowers, spices, and oils, homemade potpourri will remain sweet-smelling for years. In Victorian times, people grew fragrance gardens just for this purpose; the gardens included scented geraniums, thyme, lemon verbena, mint, balm, rosemary, lavender, and sweet marjoram. But you don't need a botanical wonderland to make your own potpourri; most of the ingredients can be found in your own garden or are easily purchased. Now with your Excalibur you, too, can make potpourri!
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