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Using A Dehydrator
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gz



Joined: 23 Jan 2009
Posts: 7377
Location: Ayrshire, Scotland
PostPosted: Mon Sep 07, 20 10:52 am    Post subject: Reply with quote
    

Possibly it is like plums and apples, you get cookers and eaters with grapes?

gz



Joined: 23 Jan 2009
Posts: 7377
Location: Ayrshire, Scotland
PostPosted: Mon Sep 07, 20 10:53 am    Post subject: Reply with quote
    

Just dried a batch of Victoria plums, halved. Ok, but would be better with a darker plum

yummersetter



Joined: 26 Jan 2008
Posts: 3241
Location: Somerset
PostPosted: Wed Sep 09, 20 12:46 pm    Post subject: Reply with quote
    

I replied twice , a couple of weeks apart, with pretty much the same info so wiped out the second one. But my bio reminded me that I first found Downsizer in 2008 after a search for information on how to use the dehydrator!

tahir



Joined: 28 Oct 2004
Posts: 44849
Location: Essex
PostPosted: Wed Sep 09, 20 2:42 pm    Post subject: Reply with quote
    

gz wrote:
Just dried a batch of Victoria plums, halved. Ok, but would be better with a darker plum


Every plum I've tried has been too sharp (skin very sharp)

gz



Joined: 23 Jan 2009
Posts: 7377
Location: Ayrshire, Scotland
PostPosted: Wed Sep 09, 20 8:06 pm    Post subject: Reply with quote
    

They are a bit, but we don't like things over sweet so they were ok. I would love to try some of the really dark sweet plums

dpack



Joined: 02 Jul 2005
Posts: 40930
Location: yes
PostPosted: Thu Sep 10, 20 7:23 am    Post subject: Reply with quote
    

ceps in mine again

gz



Joined: 23 Jan 2009
Posts: 7377
Location: Ayrshire, Scotland
PostPosted: Thu Dec 03, 20 1:46 pm    Post subject: Reply with quote
    

Adding home dried apple rings to the Xmas fruit cake this year.
Must dry more next year as they are popular as a back pocket non sticky nibble when walking or cycling


Mistress Rose



Joined: 21 Jul 2011
Posts: 13265

PostPosted: Fri Dec 04, 20 8:45 am    Post subject: Reply with quote
    

That looks really nice. If they rehydrate in the cake they may start to ferment to expect a cider fortified cake.

gz



Joined: 23 Jan 2009
Posts: 7377
Location: Ayrshire, Scotland
PostPosted: Fri Dec 04, 20 11:01 am    Post subject: Reply with quote
    

I used homemade quince vodka instead of brandy for the fruit soaking

Mistress Rose



Joined: 21 Jul 2011
Posts: 13265

PostPosted: Sat Dec 05, 20 8:54 am    Post subject: Reply with quote
    

Sounds good. You could end up getting pretty drunk on that cake.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 27299
Location: escaped from Swindon
PostPosted: Sun Dec 06, 20 6:55 am    Post subject: Reply with quote
    

We had a mushroom cloud in the kitchen after I whizzed some mushrooms I dried yesterday. Had an excess of mushrooms that were going to go to waste if not rescued and reducing mushrooms to a dry powder is a pretty decent thickener for stews.

Mistress Rose



Joined: 21 Jul 2011
Posts: 13265

PostPosted: Sun Dec 06, 20 9:34 am    Post subject: Reply with quote
    

Good idea.

dpack



Joined: 02 Jul 2005
Posts: 40930
Location: yes
PostPosted: Thu Sep 02, 21 4:27 pm    Post subject: blackberry leather Reply with quote
    

approx amounts

3lb ripe blackberries/2litres
1/2 teaspoon salt
2 big stirring spoons soft brown sugar

stir it , rest it, stir it again until it is about half the size you started with and has a bit of juice
ten mins with 3 short stirs sorted these nice ripe ones
(hard ones are more spoon work and take longer, but don't bother, make a pie)

spread on silicone sheets 1 and a 1/2 berries thick, push sauce back into centre

120f/50ishc in the dryer until tacky, push any sauce onto the middle

dry until rubbery

will keep ages if wrapped, won't keep ages if you get stuck into them soon as they are done

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 27299
Location: escaped from Swindon
PostPosted: Fri Sep 03, 21 6:12 am    Post subject: Reply with quote
    

Sounds good, after the summer BBQ again had excess mushrooms and dehydrated them.
A basic beef and onion stew enhanced with mushroom powder and black garlic got great feedback. I wasn't feeling over inspired at the time and just basically threw it together, but it seems good ingredients can win out.

dpack



Joined: 02 Jul 2005
Posts: 40930
Location: yes
PostPosted: Fri Sep 03, 21 10:32 am    Post subject: Reply with quote
    

it was about 20 hours with these to be ready for a bit of squashing and shuffling to pop the wet bits and roll up the edge bits

that gives a more even dry over the spread

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