Dehydrator Recipes Pdf
Henoch Holverson
One of my absolute favorite kitchen gadgets is a food dehydrator. You can dehydrate just about any type of food. So far, I've enjoyed making my own beef jerky and dehydrated cinnamon apples. And now that I've made dehydrated strawberries, I have a new favorite snack to enjoy! Dry fruits are just delicious and so healthy!
Dehydrating is a method used to preserve food. Dehydrating pulls out the moisture in food so that it becomes dry and when done correctly, it inhibits the growth of bacteria in food. While you can use an oven or even hang food to dry it out, the most convenient way to dehydrate food is to use a dehydrator.
A food dehydrator uses a heat element and air vents to allow air circulation. The dehydrator heating element, fans, and vents work together to remove moisture. The heating element warms the food causing its moisture to be released. The dehydrator fan then blows the warm, moist air out of the appliance via the air vents. This process continues for hours until the food is dried to a lower water content.
Dehydrated food is amazing for so many things. Not only is it great for snacking, but dehydrated foods can be used for both baking and cooking. Plus, I hate food waste so I use my dehydrator often to preserve fresh herbs, vegetables, meats, and fruits. The best dehydrated types of foods in my opinion are dried bananas, apples, and these strawberry chips. But it doesn't stop there...I dehydrate a variety of foods.
I love making vegetable chips out of radishes, beets, zucchini, and even carrots. And, I also like dehydrating peas and celery for soups. Dried blueberries and raspberries are also great in yogurt. The choices are endless. For additional dehydrated food ideas, check out these dehydrator recipes.
I have a Cosori Food Dehydrator and I love it! It's intuitive and easy to use. It has 6 dishwasher safe trays and are easy to put in and take out. This dehydrator has a built in timer which allows you to set the time at 30-minute increments. And it automatically shuts off when it's done.
All you need for this recipe is fresh strawberries. Some people like to squeeze on fresh lemon juice to make the strawberries last longer but I don't find this step necessary. If you prefer organic dried strawberries, make sure to purchase organic.
The first thing you'll do is wash and then hull the strawberries. Make sure you cut out any bad spots on the fruit. To hull a strawberry simply cut off the top with a sharp knife and then discard the calyx. Expert Tips: The green stem is called a calyx. You can also buy a strawberry huller to ensure you don't waste too much of the strawberry.
From there, you'll place all the strawberry slices onto the food dehydrator racks several inches apart. Once all the slices have been placed on the trays you are ready to close the door and start the fruit dehydrator process.
If you're drying strawberry halves, it will take 16 to 18 hours. If you're dehydrating strawberry slices, they should be done in 8 hours. When the process is finished, you'll have the most wonderful dried strawberries! The texture won't be overly chewy and won't be crunchy. They should be easy to bend without breaking. If you want them more on the crunchy side, let them dry another hour or so, until the desired doneness is reached.
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Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.
Make sure your slices are AT LEAST 1/4", maybe you'll be safer with 3/8". If you go any thinner it is such a mess. Also, use a non-stick dehydrator sheet or parchment paper because they are so sticky. Lessons learned the hard way...
Hi Amanda, thanks for the directions and tips. I just got the same Cosori (CP267), I noticed the instructions have 145 degrees for fruit but you are using 135 degrees, does that impact drying time or temp? Thanks
Hi, I'm Amanda! Welcome to my little corner of the internet. I'm a wife, mother of two, lover of all things food and wine, and photographer. Here at Recipes Worth Repeating, you're going to find the most delicious and easy to make recipes everyone will love.
While working on food dehydrator recipes for mashed potatoes, Iblended boiled potatoes and broth to a smoothie-like consistency andspread the mixture thinly on dehydrator trays. The potatoes dried intobrittle sheets that easily broke into what I call, "Bark."
Potato bark tasted pretty good as a ready-to-eat snack,especially sweet potato bark, but with the addition of hot water, the bark reconstituted back into mashed potatoes. I varied the flavor byblending the potatoes with vegetable, chicken and beef broth.
In Recipes for Adventure: Healthy, Hearty & Homemade Backpacking Recipes, there are over 20 pages devoted to making bark. It includes all the instructions on the website, plus you'll find new ways to combine vegetables with potatoes to make bark.
Whether you are stocking up on healthy snacks for your toddler or want some easy snacks for yourself here are my 5 favorite recipes that are ALL one temperature and can be throw in together and be ready by the end of the day!
For one tray I used about one large 23 oz jar of unsweetened apple sauce from Whole Foods then to top it off with a very light sprinkle of cinnamon. Since I am making it for Diego who is still a toddler, I am very careful with the cinnamon and even slice the fruit leathers into smaller pieces.
My favorite way to eat them is dipped in almond butter and Dustin likes when I melt some of my Hu dairy free chocolate, dip the banana chips in halfway, and freeze them on parchment paper. SO good either way or just by themselves. Slice them extra thin to make them crispier.
Just like the kale chips at the store, these can go quick so I suggest making more than one tray unless you are planning on eating them as soon as they are done. There are so many ways to season them so go where your chip cravings lead you!
Great healthy recipes. I would like to make it for my daughter as she always demands different snacks. With your post, I got new snack ideas that I can add to my list. Keep sharing such healthy snack recipes.
My name is Lorena Garcia and I created Call Me Lore with the purpose of having a place to create and share beautiful content that allows me to express my passion for fashion and all things that I consider beautiful.
These Kale Chips (dehydrator recipe) ticks a lot of boxesfor me. They are kid friendly kale chips, they almost taste like garlicparmasen kale chips, they are nut free kale chips and they are a cheap, healthysnack because they are homemade!
I'd set the dehydrator at 145 degrees and just check it. My dehydrator says that 160 degrees is for meat as well but I found that it just takes forever to dehydrate anything if I don't set it at the max.
Hey I'm Beth!
If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life.
The marinade contains soy sauce, brown sugar, Worcestershire sauce, seasoning, and unseasoned meat tenderizer. Meat tenderizer contains bromelain, an enzyme that breaks down meat tissue. You can find it in the spice section of your supermarket (I use McCormick).
Add the meat to the marinade and toss until all of the pieces are evenly coated. Cover with plastic wrap (or transfer to a large ziplock bag) and marinate in the refrigerator for at least 12 hours or overnight. Toss the meat (or flip the bag) once or twice to be sure the meat marinates evenly.
Line two baking sheets with aluminum foil for easy clean-up. Place a wire rack over each pan. Preheat the oven to 175F and set two oven racks in the centermost positions.
Arrange the marinated meat on the wire racks in a single layer.
Bake, rotating the pans from front to back and top to bottom midway through, until the meat is dried out, 3 to 4 hours. To determine if the jerky is thoroughly dried out, take a piece out of the oven and let it cool to room temperature. It should be dry to the touch, leather-like in appearance, and chewy but still somewhat tender.
I have made numerous beef jerkey recipies and this is the best so far. Everyone says to have foil for dripping, but prop your oven open a pinch with a wooden spoon or something to let the moisture escape. No foil needed and it cuts down on drying time a tone.
Just a suggestion. I had a similar problem with a different recipe in the past and after checking my oven with a quality heat meter I found that it was not heating nowhere near what it was supposed to be on the dial. Best of luck.
Simple recipe and the flavor is good. I would cut back on the brown sugar 3/4 to half, half will be good for me. Tastes vary. I used a flank steak as the grocer had no round roasts. Should have held out for the round or some other lean, lean roast. I used a raw onion as I had no onion powder I discovered. I also used my dehydrator as that is what I aways used to make jerky with in the past. Took 6 hours. Delicious.
I made this and it turned out perfect, so good. When I took the meat out of the marinade, I put it on paper towels and blotted it a little to get some of the wetness off. Made a huge difference and dried out nicely.
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