dehydrator question

[Guest guest]

Hey Brocki,

I bought mine on E-bay for much less then they others sell it for. Not

everything on e-bay is used. Mine is an Le'Equip dehydrator. My only complaint

is i can't fit dishes and such to dehydrate whole dishes or pie crusts. Hope

this helps!

Ariana

 

 

 

Ina Warburg [ina.warburg]

Fri 6/11/2004 7:22 AM

rawfood

Cc:

[Raw Food] dehydrator question

 

> Hi everybody!

>

I'm going to buy a dehydrator but don't know which one to chose. I

would like to make raw crackers, cakes, bread and things like this. Do I

have to buy a Excalibur with Teflex Sheets for this purpose (quite

expensive) or is a Stöckli dehydrator ok as well? Are there other

modeles at the market?

it would be very helpful if you could tell me a bit about your experiences

 

 

thanks a lot

Brocki

 

 

 

 

[Guest guest]

Excalibur is an excellant choice but whatever you choose to buy one of the main

item's to look for is *temp* control.

Good luck,

Shirl

-

Ina Warburg

rawfood

Friday, June 11, 2004 5:22 AM

[Raw Food] dehydrator question

 

 

> Hi everybody!

>

I'm going to buy a dehydrator but don't know which one to chose. I

would like to make raw crackers, cakes, bread and things like this. Do I

have to buy a Excalibur with Teflex Sheets for this purpose (quite

expensive) or is a Stöckli dehydrator ok as well? Are there other

modeles at the market?

it would be very helpful if you could tell me a bit about your experiences

 

 

thanks a lot

Brocki

 

 

[Guest guest]

Hi Ina:

Try this website The Excalibur Dehydrator comes with some Teflex Sheets.

http://www.excaliburdehydrator.com

 

Ina Warburg <ina.warburg wrote:

> Hi everybody!

>

I'm going to buy a dehydrator but don't know which one to chose. I

would like to make raw crackers, cakes, bread and things like this. Do I

have to buy a Excalibur with Teflex Sheets for this purpose (quite

expensive) or is a Stöckli dehydrator ok as well? Are there other

modeles at the market?

it would be very helpful if you could tell me a bit about your experiences

 

 

thanks a lot

Brocki

 

 

 

[Guest guest]

>Please, if you have time, can anyone tell me why Excaliburs are so cool?

 

Excaliburs have become a standard for raw

foodists. That doesn't mean there are not others

that are good.

 

Excaliburs are known for:

 

Adjustible temperature, as low as 95 degrees

(perhaps even a few degrees less), which is

important to avoid the destruction of enzymes and

loss of other nutrients.

 

Even dehydration throughout the trays (5 or 9

trays). Some dehydrators dry quicker on some of

the trays, slower on others.

 

Teflex sheets available to fit the Excalibur

trays. These are " non-stick " sheets for drying

foods that may otherwise fall through the mesh

screens, and for making things like fruit

" leathers. "

 

 

Whenever a new dehydrator is used by a raw

foodist, it is important to check the

temperature(s) by using a thermometer. These are

available at kitchen shops. Make sure the listed

temperatures match the temperature inside the

dehydrator. If the temperature is NOT adjustable,

find out it's standard temperature. It is most

likely over the acceptable 118 degree limit for

raw foodists.

 

For purchasing an Excalibur, search online for

the best deal. Remember to include costs for up

to 9 Teflex sheets, if that is of interest (as

well as S & H.) There may also be members of Raw

Seattle who distribute Excaliburs.

 

I hope that helps!

 

Jeff

 

 

 

[Guest guest]

Don't know anything about the Gardenmaster, but I own an Excalibur.

 

The one thing that is important with a dehydrator is to get one with a

thermostat. Some come without one and they are usually set about 150

degrees F for drying meats.

 

The shape won't make a difference. It's just a little easier to just put

the " dough " on the sheets and make even and then cut, but round would work

okay.

 

Shari

[Guest guest]

Hey Cornelia,

 

 

>As of yesterday's holiday celebration, I find myself the confused owner

>of a brand-new dehydrator, but it is not the " Excalibur " one that you-all

>have been recommending, it is a round one called a " Nesco Gardenmaster " .

> Sorry to bug you, but my well - meaning carnivore husband has never

>read any of your nice posts, and thought it was the best one on the

>market. I am concerned that the roundness of it will be a problem in

>doing crackers, etc.

 

>Please, if you have time, can anyone tell me why Excaliburs are so cool?

> I might want to exchange it, if that won't hurt well-meaning hubby's

>feelings too much.

 

One of the good points of the Excalibur is that the heat source/fan are situated

so that air is circulated horizonally instead of vertically- you may have to

rotate trays when using a unit with the heat source/fan at the bottom. The

horizonal air flow units tend to dry things more evenly, without any tray

rotation needed - I've tried both, and prefer the Excalibur (no $ connection to

Excalibur, just happy with their units).

 

There are numerous comparisons of dehydrators out there, here are few links:

 

http://www.gogreen.org/compare.html

http://www.excaliburdehydrator.com/cat6.htm

http://www.healthgoods.com/Shopping/Appliances/Food_Dehydrator_Comparison.htm

 

One complaint that some have with the Excalibur and other fan units is the

noise. There are also some units that are supposed to be much quieter, one being

made here in Washington state. I've never tried one of these, so have no idea

how it compares:

 

http://www.wildernessdining.com/maskitwit6tr.html

 

Best,

 

David

[Guest guest]

Hey Jeff,

 

>Whenever a new dehydrator is used by a raw

>foodist, it is important to check the

>temperature(s) by using a thermometer. These are

>available at kitchen shops. Make sure the listed

>temperatures match the temperature inside the

>dehydrator. If the temperature is NOT adjustable,

>find out it's standard temperature. It is most

>likely over the acceptable 118 degree limit for

>raw foodists.

 

Years ago, I took a raw food prep class from Victoras Kulvinkas, and he

advocated turning up the Excalibur themostat to around 145 - 150 degrees for the

first couple of hours, saying that moisture in the dehydrated foods keeps the

temperature inside from going above 110. When my dehydrator is pretty full, I

have been able to observe these results as well, in the initial hour, using a

thermometer. And now, others are advocating the same thing - Gabriel Cousins at

Tree of LIfe, and also Bruce Horowitz. The Tree of Life folks say that is

important to set thermostat at a higher temperature at the onset, to prevent

bacteria from being formed (as well as the common obervation that the first hour

or so, the temperature inside actually doesn't go above 115). A thermometer is a

good thing to check out both the dehydrator's thermostat (do so with nothing

else in it to compare), and also when initially drying to guage the actual

temperature with the moisture factored in.

 

Best,

 

David

[Guest guest]

>A thermometer is a good thing to check out both the dehydrator's

>thermostat (do so with nothing else in it to compare), and also when

>initially drying to guage the actual temperature with the moisture

>factored in.

 

Sounds like good advice. I periodically check the temperatures (with

food actually dehydrating) to make sure no changes have occurred to

the settings (thermostat) over time.

 

Jeff

 

 

[Guest guest]

_http://www.tofujerky.org/?page_id=2_ (http://www.tofujerky.org/?page_id=2)

 

Here's a link if nobody else has answered you!

Jillian

 

Check out our blog! _http://jillmarsh.blogspot.com/

 

 

In a message dated 6/29/2008 12:28:15 P.M. Eastern Daylight Time,

jogging_buddha writes:

 

Anyone know if I can make tofu jerky in my degydrator, I need help

about this

 

_ (http://jillmarsh.blogspot.com/)

 

 

 

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[Guest guest]

Anyone know if I can make tofu jerky in my degydrator, I need help

about this.

 

Thank you

 

Pete

[Guest guest]

I would love to know myself.

 

Cin

 

 

, " jogging_buddha "

<jogging_buddha wrote:

>

> Anyone know if I can make tofu jerky in my dehydrator, I need help

> about this.

>

> Thank you

>

> Pete

>