DEHYDRATOR COOKBOOK -1-
DRYING TIPS: Drying time for pre-treatment fruit will vary according to the following factors: 1) thickness of pieces or slices 2) number of trays with food being dried 3) volume of food being dried 4) moisture or humidity in your environment 5) your preferences of drying for each type of dried food It is recommended to: l Check your food every hour. l Rotate and/or re-stack your trays if you notice uneven drying. l Label food with contents dried, date and weight before drying.
Temperature Settings Uses 95°F 105°F 115°F 125°F 135°F 145°F 155°F 155-165°F Herbs, Flowers, Dough Yogurt Soft Vegetables Hard Vegetables Citrus Peel Fruit Fish Meat Jerky, Fruit Rolls Time, Dryness Name Preparation hours test (approx.
Leave whole Grapes Pliable 8-38 Pliable 8-26 Brittle 8-16 Pliable 10-34 Pliable 8-30 No moisture 8-26 Brittle 6-14 Brittle 6-14 Brittle 8-26 Brittle 8-26 Cut in half, dry with skin side down. Pit Nectarines when 50% dry Peel in long strips Orange rind Pit when 50% dry. Halve or quarter Peaches with cut side up Peel and slice Pears Cut into 3/8 inch slices, other berries Strawberries whole Cut into 1/3-inch strips.
Cut sprouts from stalk Cut in half Brussels sprouts length-wise Crispy 8-30 Brittle 6-20 Leathery 6-14 Leathery 6-12 Leathery 6-16 Brittle 6-14 Brittle 6-10 Leathery 6-18 Brittle 6-18 Brittle 6-16 Leathery 8-14 Trim and cut. Steam tender, about 3-5 Broccoli min. Trim and cut into 1/8-inchs trips. Cut Cabbage core into 1/4-inch strips. Steam until tender. Shred or cut into Carrots slices Steams blanch until tender. Trim and Cauliflower cut.
Slice, chop, or dry whole Mushrooms Leathery 6-14 Brittle 8-14 Brittle 8-14 Brittle 4-14 Brittle 6-8 No moisture 8-38 Brittle 6-16 Leathery 8-24 Brittle 6-18 Leathery 6-16 Slice thinly or chop Onions Blanch for 3-5 min. Peas Cut into 1/4-inch strips or rings. Peppers Remove seeds. Slice, dice or cut. Steam blanch 8-10 Potatoes min. Remove outer skin and cut into Rhubarb 1/8-inch lengths Steam blanch until wilted Spinach Remove skin. Cut in halves or slices.
Yogurt˖ You may choose to make flavored yogurt and add sugar, honey, flavorings ,fruit, or other ingredients to taste just prior to eating . Yogurt flavored with preserved fruit Ingredients: l 1/2 cup chopped preserved fruit l 5 tablespoons of the syrup in which the fruit was preserved l 5 tablespoons of unflavored yogurt or 1 tablespoon of culture l 1 quart of milk l Glass jar with screw-top Heat the milk until it boils ( 176̧)ˈfor 1 to 2 minutes and starts to climb the side of the Saucepan.
Fruit leather: Strawberry Fruit Rolls You can substitute the strawberries for blackberries, blueberries or raspberries. 1 teaspoon vanilla extract 500g fresh strawberries, hulled, halved 300g apple puree 1. Set Dehydrator to 155°F. 2. Place all the ingredients in the jug of a blender or bowl of a food processor. Process until smooth. 3. Spoon puree evenly onto greased fruit roll up tray. 4. Place in Dehydrator. Leave for 6-9 hours or until pliable. Roll up each fruit piece to form a log.
Jerky: Beef jerky Makes: 250g Preparation: 10 mins (+ 12 hours marinading time) Drying: 5 hrs 500g beef fillet or sirloin, excess fat trimmed ½ cup soy sauce ½ cup Worcestershire sauce 1 teaspoon salt 1. Place beef in a shallow glass dish. Pour over combined sauces and salt. Cover with plastic wrap and place in the fridge, turning occasionally, for 12 hours to marinade. Drain. Discard marinade. 2. Use a large sharp knife to cut beef fillet across the grain into 5mm-thick slices.
• Store the marinated meat in the fridge for up to 12 hours. Drain well. • The meat needs to be sliced thinly and each slice needs to be of equal thickness, preferably 5mm. You can achieve this with a deli-style meat slicer. • Sometimes partially freezing the meat first, and then slicing it makes slicing easier. Then thaw meat before arranging on trays to dry. • Always slice the meat across the grain. Meat sliced with the grain falls apart and can have a chewy texture.
Cheesy Kale Chips The ingredients may not look cheesy but the flavor comes from the yeast and miso paste. 2 bunches kale, washed, roughly torn 1 cup nutritional yeast 1 cup white miso paste 2 tablespoons extra virgin olive oil 1 teaspoon sea salt 2 cloves garlic, crushed 1. Set Dehydrator to 125°F. 2. Combine yeast, miso, oil, salt and garlic. Stir to form a paste. 3. Rub kale leaves with miso mixture. Place on Dehydrator shelves. 4. Place in Dehydrator. Leave for 12-13 hours or until crispy.
Cheesy Bread 1 cup warm water 2 tablespoons sugar 1 tablespoon yeast 4½ cups flour ¹⁄ ³ cup olive oil 1 tablespoon dried oregano 2 teaspoons salt Filling:500g bacon, cooked 2 cups grated mozzarella cheese 1 cup grated cheddar cheese 1. Set Dehydrator to 95°F. Line a Dehydrator shelf with baking paper. 2. In a jug combine water, yeast and sugar. Place jug in Dehydrator for 10 minutes. The yeast should be bubbly. 3. Place flour, olive oil, oregano and salt on a work surface.
Nutty Quinoa Granola 2 cups quinoa, soaked for 2 hours 1 cup pecans, soaked for 2 hours ½ cup pumpkin seeds, soaked for 2 hours ½ cup sunflower seeds, soaked for 2 hours ¹⁄ ³ cup maple syrup 2 teaspoons ground cinnamon 1 teaspoon ground mixed spice 1 teaspoon vanilla extract 1 teaspoon sea salt 2 tablespoons coconut oil 6 medjool dates, stones removed, roughly chopped 1. Set Dehydrator to 145°F.. Line non-stick sheet on tray . 2. Drain quinoa, pecans, pumpkin and sunflower seeds. 3.
Apricot Coconut Cookies 2 cups dried dates, stones removed 1 cup almond butter 1 cup dried apricots 1 cup shredded coconut ½ teaspoon salt 1. Set Dehydrator to 155°F.. 2. Place all ingredients in the bowl of a food processor. Pulse until a chunky paste has formed. 3. Form mixture into 1 tablespoon sized balls. Place on Dehydrator shelves. Press down to flatten. 4. Place in Dehydrator. Leave for 7-8 hours or until firm. 5.Store in an airtight container for up to one week.
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