raw chef/recipe contest-- DEHYDRATION

[Guest guest]

I am happy to say my bagels are RAW, read this article below. I got it from the

tree of life. This only work with the excalibur dehydrators. The bagel recipe

also works if u dehydrate it at 115 degrees. Same result, but it takes a couple

hours longer.

All the best

Alex

DEHYDRATION

 

Low-temperature food dehydration is a technique that warms and dries food that

will not destroy enzymes. It has been suggested by Edward Howell in his book

Food Enzymes for Health and Longevity that food enzymes are destroyed when the

food temperature reaches 115-120°F. However, recent research by The Excalibur

Dehydrator Company suggests that it is actually better to begin the dehydration

process at 145°F for the initial stage of the drying process. The reasoning is

that as the food is dehydrating, it literally “sweats out” the moisture it

contains. This moisture inside the dehydrator reduces the food temperature, as

much as 20-25 degrees.

 

 

 

This information changes how we think about the entire process of food

dehydration. It means that the safest way to dehydrate is to begin drying at

145°F for a maximum of three hours for foods with a high water content. After

this the temperature is set in the “normal” range of 110-115°F through the

completion of the drying process. By doing this we are inhibiting bacterial

growth by reducing the time the food spends in the dehydrator. The longer that a

food is in the dehydrator the more potential exists for the enzymes to be

destroyed, even at lower temperatures. Low-temperature dehydration for sustained

time, as practiced for years by the live-food community, may not be safe because

sustained low-temperature dehydration encourages bacterial growth and

fermentation. At the Tree of Life we feel that the new approach is both safer

and more efficient. Through research from our Master’s Program in Nutrition, we

hope to have more exact temperatures and times regarding this technique, but

for now we only have estimates. Join the Tree of Life Newsletter at

www.treeoflife.nu for updates on this important information.

 

 

 

This technique of dehydration is only recommended for the “Excalibur Dehydrator”

because of the way that it dries food. First the Excalibur has the Parallexx™

Horizontal-Airflow Drying System, which evenly distributes air, eliminating

“hot” spots. Also, a thermostat controls the temperature in the Excalibur;

therefore when it reaches the set temperature it shuts off. The advantage to

this is that when the temperature is higher, moisture is evaporated from the

food (instead of being trapped inside by hardening of the outer surface). Then

as the temperature goes down, moisture is able to pass from the inside to the

outside of the food as the outer moisture is evaporated. In this way the food

dries much more quickly and evenly so there is less chance of bacterial growth.

 

 

 

The Excalibur dehydrator comes equipt with Teflex sheets. These are non-stick

sheets that are used whenever the food to be dehydrated is of a more liquid-like

consistency that could spill through the plastic net sheet that is consistently

used on the dehydrator tray.

 

 

 

 

Mahendra Agarwal <BRIKSHALAL wrote:

Thanks rufus

telling this message so bravely .after leaving tree of

Life i worked in Organica, with Juliano and i know

what real raw means and how just to make it tasty on

the name of raw. same thing happening some other

resturant here in san francisco area as well as some

other places, that is why i left to make my profession

as a raw food chef.we have to be very careful eating

out in resturant or gathering...

Peace

briksha(mahendra)

--- Rufus Shaw <rufus10_99 wrote:

> Just a comment,

>

> It seems to me like there is a difference between

> the

> cullinary raw food movement, and people who aspire

> to

> eat only raw food.

>

> I noticed that the recipe called for dehydrating at

> 145 degrees. Not a raw bagel. rawer, but not raw.

>

> I ate at the famous Roxanne's, north of San

> Francisco,

> this past weekend. My girlfriend and I spent $260

> and

> did not drink any alcohol. Although the menu said

> " 100% organic living food " We were struck by the

> fact

> that in reality it was " rawer " then the usual food,

> but not raw. One plate we ate was suspect, and so

> I

> asked the waitress the ingreediants. Turns out that

> there was frence choclate in the dish, as well as

> processed corn flour. We were assured that was the

> only exception on the menu. I do not believe this

> at

> all. The desert came out again with the french

> chocolate. I said " I thought there was only one

> dish

> that was not 100% raw ? " they did not know how to

> answer that one. All in all the place was clearly

> not intended for raw foodists, but the intention was

> to use the raw food trend to attract non raw

> foodists.

> Even Bob Wier eats there.

>

> Roxanne's gives raw foos places a bad name, because

> some are all raw. The best " real " raw food I have

> eaten was at Sunshine & AJ's Food Without Fire

> (www.foodwithoutfire.com) in Miami beach. The food

> was clearly 100% raw, simple, buyt VERY tasty. We

> ate two meals per day there for 3 days.

>

> Juliano's Raw in LA was a lot better then Roxanne's,

> but not as good as Sunshine's and AJ's. I ate 2

> meals

> a day here for 4 days this past summer. Very rich

> and filling. good place to go once a month or so.

> Sunshine and AJ's could be eaten every day.

>

> Anyway, just though I would throw this out there, as

> the new food trend is clearly raw food. I'm hoping

> to provoke some discussion. Would love to hear

> others

> comments who have been to Roxanne's. Just think how

> much raw produce I could have bought with the $260 !

>

> Rufus

>

>

>

> New Photos - easier uploading and sharing.

>

>

 

 

 

 

New Photos - easier uploading and sharing.