dehydrator

[Guest guest]

I don't know about *improvement* but i do know that it's a good way to take

advantage of seasonal fruits (and veggies i suppose). Like now, with

strawberries in season and the price is good i can slice and dry them then

use them this winter --- rehydrate them and use in smoothies or just eat

them dry as a treat.

Some people enjoy preparing foods. It's a form of self-expression, a passion

even for some. The dehydrator expands the ability to create raw meals that

might appeal to the SAD family members.

This is just one girls opinion.... and for however many members are on this

list, we will have that many different views. This is just my take on the

dehydrator.

peace

nikki

 

 

 

 

All,

 

Could someone please explain the improvement that a dehydrator gives to

any

raw food?

 

I would like to know what I am missing out on as I am bamboozled by the

notion of any advantage in using such contraptions.

 

Peter

 

 

 

---

 

Checked by AVG anti-virus system (http://www.grisoft.com).

Version: 6.0.618 / Virus Database: 397 - Release 3/9/2004

 

 

 

[Guest guest]

Peter, I don't think it's a question of whether it " improves " raw food

or not. Dehydrating is allowing me to transition and not feel deprived,

which makes me stick with it. without it, I would have quit within three

days and never looked back. I have found that I need/wants dehydrated

foods less than I did when I first started (and it's only been about two

months).

 

kristi

[Guest guest]

rawfood , " Peter Gardiner " <petergardiner@e...>

wrote:

 

>All, Could someone please explain the improvement that a dehydrator

>gives to any raw food? I would like to know what I am missing out on

>as I am bamboozled by the notion of any advantage in using such

>contraptions. Peter

 

Well I've just started playing with my dehydrator, and the only

difference I can tell(not necessairly an improvement nutrition wise)

is that it makes food more versatile and allows greater freedom in

terms of food prep and recipe variations. ex. texture ect. Not sure

that fruit and veggies changed from their natural state can be

improved only made more appealing to the senses. Lili(thoughts of

a newbie)

[Guest guest]

Speaking of dehydrating...my son has asked me to prepare something

similar to fruit roll ups as a replacement for candy. Does anyone

have a recipe for this? Thanks Lili--- In

rawfood , " goodkarma " <karmacharmer@m...> wrote:

> I don't know about *improvement* but i do know that it's a good way

to take

> advantage of seasonal fruits (and veggies i suppose). Like now, with

> strawberries in season and the price is good i can slice and dry

them then

> use them this winter --- rehydrate them and use in smoothies or

just eat

> them dry as a treat.

> Some people enjoy preparing foods. It's a form of self-expression,

a passion

> even for some. The dehydrator expands the ability to create raw

meals that

> might appeal to the SAD family members.

> This is just one girls opinion.... and for however many members are

on this

> list, we will have that many different views. This is just my take

on the

> dehydrator.

> peace

> nikki

>

>

>

>

> All,

>

> Could someone please explain the improvement that a dehydrator

gives to

> any

> raw food?

>

> I would like to know what I am missing out on as I am bamboozled

by the

> notion of any advantage in using such contraptions.

>

> Peter

>

>

>

> ---

>

> Checked by AVG anti-virus system (http://www.grisoft.com).

> Version: 6.0.618 / Virus Database: 397 - Release 3/9/2004

>

>

>

[Guest guest]

rawfood , " Lili " <ladyschaumburg> wrote:

> Speaking of dehydrating...my son has asked me to prepare something

> similar to fruit roll ups as a replacement for candy. Does anyone

> have a recipe for this? Thanks Lili---

 

Basically any fruit can be blendered and laid out on the sheet for

fruit roll ups. I personally love strawberry and grape - although

they are so good it's easy to eat the whole sheet in one sitting.

 

My son doesn't like roll ups with seeds in there, and I think he'd

like it if I made them a little thinner. I have considered doing

some with fruit and sneaking a little veggie in there - just not

sure how this would fly.

 

Mel

[Guest guest]

Good day all.

I made vinegar and salt potato chips in my dehydrator, just got he dehydrator.

In directions of raw food books was 5 -10 hrs. Mine took forever, do you think

there is something wrong with my dehydrator? I got the 4 shelf and it looks like

its an older version because it doesn't have the 24 hr timer but it is the

Excalibur. HELP

 

 

 

 

 

 

 

 

[Guest guest]

hI,

It's been my experience that the times the raw books give you are

never correct. I think they always way under-estimate the times.

Probably so that we will still want to do the recipe. Really if you

saw that it took 24- 48 hours to make something -would you?? Hope

this helps..

peace,

Jude

 

 

 

 

 

 

 

rawfood , Stephanie <konacoral> wrote:

> Good day all.

> I made vinegar and salt potato chips in my dehydrator, just got he

dehydrator. In directions of raw food books was 5 -10 hrs. Mine took

forever, do you think there is something wrong with my dehydrator? I

got the 4 shelf and it looks like its an older version because it

doesn't have the 24 hr timer but it is the Excalibur. HELP

>

>

>

>

>

>

>

>

[Guest guest]

I use an oven thermometer and put it in my dehydrator to double check the

temperature. I agree with Jude about dehydrating times taking much longer than

cookbooks say.

 

Regards,

Paul Ladendorf

 

montanajude <montanajude wrote:

hI,

It's been my experience that the times the raw books give you are

never correct. I think they always way under-estimate the times.

Probably so that we will still want to do the recipe. Really if you

saw that it took 24- 48 hours to make something -would you?? Hope

this helps..

peace,

Jude

 

 

 

 

 

 

 

rawfood , Stephanie <konacoral> wrote:

> Good day all.

> I made vinegar and salt potato chips in my dehydrator, just got he

dehydrator. In directions of raw food books was 5 -10 hrs. Mine took

forever, do you think there is something wrong with my dehydrator? I

got the 4 shelf and it looks like its an older version because it

doesn't have the 24 hr timer but it is the Excalibur. HELP

>

>

>

>

>

>

>

>

[Guest guest]

Can someone send me the recipe for the salt and

Vinegar Chips.

 

Please.

Sonia

--- montanajude <montanajude wrote:

 

> hI,

> It's been my experience that the times the raw books

> give you are

> never correct. I think they always way

> under-estimate the times.

> Probably so that we will still want to do the

> recipe. Really if you

> saw that it took 24- 48 hours to make something

> -would you?? Hope

> this helps..

> peace,

> Jude

>

rawfood , Stephanie

> <konacoral> wrote:

> > Good day all.

> > I made vinegar and salt potato chips in my

> dehydrator, just got he

> dehydrator. In directions of raw food books was 5

> -10 hrs. Mine took

> forever, do you think there is something wrong with

> my dehydrator? I

> got the 4 shelf and it looks like its an older

> version because it

> doesn't have the 24 hr timer but it is the

> Excalibur. HELP

> >

> >

> >

> >

> >

> >

> >

> > [Non-text portions of this message have been

> removed]

>

>

 

 

 

 

 

 

Mail - You care about security. So do we.

 

[Guest guest]

soak the potato slices in apple cider vinegar for 15 minutes

sprinkle them with sea salt after you placed them on the mesh sheets and

dehydrate.

I personally didn't like the way they tasted. I think adding more seasoning

would make them better.

1 potato was a small sandwich baggie of chips (they really shrink)

Its a shrinky dink machine!!

 

Sonia <soniaoxo wrote:

Can someone send me the recipe for the salt and

Vinegar Chips.

 

Please.

Sonia

--- montanajude <montanajude wrote:

 

> hI,

> It's been my experience that the times the raw books

> give you are

> never correct. I think they always way

> under-estimate the times.

> Probably so that we will still want to do the

> recipe. Really if you

> saw that it took 24- 48 hours to make something

> -would you?? Hope

> this helps..

> peace,

> Jude

>

rawfood , Stephanie

> <konacoral> wrote:

> > Good day all.

> > I made vinegar and salt potato chips in my

> dehydrator, just got he

> dehydrator. In directions of raw food books was 5

> -10 hrs. Mine took

> forever, do you think there is something wrong with

> my dehydrator? I

> got the 4 shelf and it looks like its an older

> version because it

> doesn't have the 24 hr timer but it is the

> Excalibur. HELP

> >

> >

> >

> >

> >

> >

> >

> > [Non-text portions of this message have been

> removed]

>

>

 

 

 

 

 

 

Mail - You care about security. So do we.

 

 

 

[Guest guest]

I have heard of people using wax paper, or parafin paper.

 

paula

 

 

Debi <debiannp wrote:

I have a dehydrator but no solid sheets to make fruit leather. Is

there anything I can use without order the sheets that go with the unit?

 

 

Trying to think outside the box

 

 

Debi

 

 

 

 

 

 

[Guest guest]

At Wed, 26 Oct 2005 it looks like Debi composed:

 

> I have a dehydrator but no solid sheets to make fruit leather. Is

> there anything I can use without order the sheets that go with the unit?

>

>

> Trying to think outside the box

>

 

If you " do " have the trays, then just go buy a roll of

'parchment' paper, it's like wax paper but used for cookies and

stuff in the real world. I didn't mean that is a rude way, I

mean that bakers and the like buy " parchment " paper for baking

cookies etc.

 

Namaste

 

--

Bill Schoolcraft

PO Box 210076

San Francisco, CA 94121

http://billschoolcraft.com

~

" You do best what you like most. "

[Guest guest]

Besides, soup, what do you dehydrate? My grandma gave me her

dehydrator...I was planning on doing some fruit...what else is good?

(my grandma always did strawberries)

I guess raw foodies use the dehyd for veggies, but what do you do

with it all?

thanks!

melissa

 

 

 

 

 

 

 

, Jenni Billings <jenni@b...>

wrote:

>

> I figured you must have one from that soup recipe you posted

> before...... I love the idea of dehydrating my own soups...

>

> =)

>

> Jenni

>

>

> On Dec 17, 2005, at 10:15 PM, Amy wrote:

> > > what about dehydrators??? anyone??

> >

> >

> > I don't have a dutch oven, but I love my dehydrator!!

> >

> >

>

[Guest guest]

I make fruit roll-ups all the time for my granddaughter. I do a lot

with applesauce base and then add some sort of berrie - e.g.

strawberries. The applesauce can be homemade or out of a jar. Pears

make a nice base also (cooked first) and then add berries. Add a

little lemon juice if you are making applesauce to keep from going

brown. I have an excalibur dehydrator which has a thermastat to

control temperature and like it a lot. There is an e-group for

dehydrators if you want more ideas. Patricia

 

, " Melissa " <mapalicka>

wrote:

>

> Besides, soup, what do you dehydrate? My grandma gave me her

> dehydrator...I was planning on doing some fruit...what else is good?

[Guest guest]

Bonnie wrote:

> What would you say is the best brand of dehydrator to buy?

> What should I be looking for?

 

Bonnie,

save time, effort, and waiting:

if you go to the list website

rawfood

and you look on the left hand side in the files under EQUIPMENT you

will find a discussion of dehydrators which occurred a while ago.

If you look in the database section under EQUIPMENT, you will find

listings for a couple of dehydrators.

Margaret

[Guest guest]

You may turn your dehydrator up to 145 degrees for the first couple

hours.

 

For tips - you can use parchment paper instead of teflex, you may

mess up a few recipes at first, I generally make things a bit thicker

than I think I should (crackers and leathers, I mean) and recipes

try: fromsadtoraw.com

 

Kristi

 

On Oct 16, 2006, at 8:41 PM, lemonessence1 wrote:

 

> Hey all! I just bought a dehydrator today, and had a few questions for

> you.

>

> 1. Can I not go above 105 degrees while dehydrating?

> 2. Can anyone give me any tips/pointers/recipes?

>

> I know fresh is always better, but I love dried fruit and thought this

> would be a good way to transition from the way I was eating. It's

> filling, and I can carry it around with me while I'm out.

>

> Any input would be greatly appreciated!

>

> Thanks,

> Judea

>

>

>

 

 

 

 

[Guest guest]

> 2. Can anyone give me any tips/pointers/recipes?

 

I have posted a few recipes online - a number of them require a dehydrator.

http://kandacerae.com/category/recipes/

 

Would love to hear of more!

[Guest guest]

judea wrote:

>

> 1. Can I not go above 105 degrees while dehydrating?

> 2. Can anyone give me any tips/pointers/recipes?

 

Many recipes suggest turning the dehydrator up to 145 for the first

two hours -- this raises the temperature of the dehydrating food to

where you want to be -- at about 100-105 degrees.Then, you should turn

it back down to 105. If you are going to turn on the dehydrator and

leave home for several hours, it would be better to start at 105 degrees.

As for recipes, check out the list files. There are all sorts of

recipes that use the dehydrator... breads, crackers, cookies, and a

lot of the entrees and desserts.

If you have any questions about how to make crackers, I think I have

done all the wrong ways, so, if you like, you can contact me to find

out what not to do.

Someone else wrote that she usually made things too thick - I've

usually made things too thin, with disastrous results.

Margaret

[Guest guest]

rawfood , Paula Wood <wolfmother1 wrote:

>

> I have heard of people using wax paper, or parafin paper.

>

> paula

>

>

> Debi <debiannp wrote:

> I have a dehydrator but no solid sheets to make fruit leather. Is

> there anything I can use without order the sheets that go with the

unit?

>

>

> Trying to think outside the box

>

>

> Debi

>

> I make all kinds of crackers, cookies and fruit leather on glad

wrap (or saran wrap)in my food dehydrator......note:the really cheap

plastic wrap doesn't work very well///try it you....I was so happy

when i found that i could make everything i wanted...happy

dehydrating..shelagh

>

>

>

>

[Guest guest]

You can use parchment paper. I would not use plastic wrap or wax paper.

 

Shari

 

 

[Guest guest]

Margaret,

 

Thanks for the advice. So far my fruit leather turned out okay, but the

zucchini and banana chips were terrible! I guess it's a lot of trial and error.

I'll definitely be contacting you about the crackers. I just bought some from

whole foods last night, and those things are really pricey! I would like to be

able to make my own.

 

Judea

 

 

-

Margaret Gamez

rawfood

10/18/2006 6:45:44 PM

[Raw Food] Re: dehydrator

 

 

 

 

 

 

 

[Guest guest]

Thanks, Kandace!

 

Judea

 

 

-

kandace_rae

rawfood

10/18/2006 8:43:53 PM

[Raw Food] Re: dehydrator

 

 

> 2. Can anyone give me any tips/pointers/recipes?

 

I have posted a few recipes online - a number of them require a dehydrator.

http://kandacerae.com/category/recipes/

 

Would love to hear of more!

 

 

 

 

 

[Guest guest]

Dear Judea,

 

I've used my food dehydrator to do many different fruits. Before

putting in the dehydrator slice thinly and dip in lemon juice to keep

the colour. The fruit turns out really well, better than the

artificially preserved fruit you can buy. Good luck!

 

Sophie.

 

rawfood , " Judea Carr " <judea_1 wrote:

>

> Margaret,

>

> Thanks for the advice. So far my fruit leather turned out okay, but

the zucchini and banana chips were terrible! I guess it's a lot of

trial and error. I'll definitely be contacting you about the

crackers. I just bought some from whole foods last night, and those

things are really pricey! I would like to be able to make my own.

>

> Judea

>

>

> -

> Margaret Gamez

> rawfood

> 10/18/2006 6:45:44 PM

> [Raw Food] Re: dehydrator

 

[Guest guest]

Debi wrote:

> > Is there anything I can use [besides Teflex sheets]

 

Paula wrote:

> > I have heard of people using wax paper, or parafin paper.

 

You can use cooking parchment. It is available in most supermarkets.

You unroll it and spread it out on the plastic mesh screen. It will

be curly, but you hold it down with whatever you are to be

dehydrating. I usually use it curly side down, i.e., it is curling

down, rather than up-- it makes it easier to spread flat and once you

start putting stuff on it, it stays flat.

 

I think that wax paper might well melt and transfer wax to what you

are dehydrating.

 

Butcher paper might work - I don't know. I know that cooking

parchment can go in the oven at 350 degrees, so I figure it should be

okay in a dehydrator.

 

Margaret

[Guest guest]

Judea wrote:

> Thanks for the advice. So far my fruit leather turned out okay, but

> the zucchini and banana chips were terrible! I guess it's a lot of

> trial and error.

 

Yes, it is all about trial and error. I think the people who wrote the

recipes I've used *thought* they were making things extremely clear and

helpful, but I had trouble with them anyway. I think I have become

something of a cracker queen now, but then, again, that is only for the

recipes that I can scope out and see that they will work out to my

liking (Okay, I've been making crackers about once a week since March,

and I've tried about 10 recipes, 8 of which were not anything I will

repeat, and 2 of which I have modified to my liking and may make

forever) Then you have to figure out how thick is too thick and how

thin is too thin. I think if you get the dough to about 1/8 to 1/4

inch you can get respectable crackers-- much thinner, and they will

crumble (I used that batch as crumbles for salads and whatnot) much

thicker and you will break your teeth trying to eat them. The crackers

will get thinner as they dehydrate.

 

I did not have much success doing fruit and vegetable chips. That is

the first thing I tried. I don't want leather or chewy things. I

learned that a number of things just simply are not going to turn crisp

any time in my lifetime. Some things might turn crisp if I could get

them sliced thin enough.

Some recipes say put oil on them, but I think that makes them not want

to dehydrate within the preparer's lifetime.

 

I think I will just make crackers for now. I like the taste of success.

 

Next I am going to try " bread " and " cookies " . Maybe.

First I want to make some tortillas from a recipe I found.

Margaret