What’s another word for preservation? Why, dehydration of
course! Dehydration is one of the easiest processes you can do to food to
preserve it for a later use. It is also a trendy method of making low-fat
vegetable chips (like kale and beet chips). So, I figured I’d take a little
time to explore how to utilize this process and really optimize your kitchen to
the fullest.
Dehydration is basically the removal of moisture from a
product when hot air is passed over and around it. I would like to highlight
that this is a dry cooking method, but a slow one. Most dry cooking methods
(pan sear, sauté, roast, or grill) utilize high heat in order to create a crisp
and brown texture on the product. This process is slow and with a low heat.
When dehydrating, have your oven set at the lowest possible setting (usually
between 150 and 170).
The dehydration process can take a few hours to complete; it
really depends on the water content of the product and the size of the cut. The
thinner the cut, the less water content, and the less time you have to wait.
Keep this in mind as you explore different items and dehydrating.
The process is pretty simple. Lay your product out on a
sheet tray (use a roasting rack or chemise rack for maximum results). Pop in
the oven at lowest temperature. Wait until product is dry and crunchy
throughout. That’s it! I can’t really comment or provide a chart on say how
long it takes to dehydrate a banana, kale, or a mushroom; for, it really is
variable (water content, slice thickness, elevation, and humidity all play a role
here). I would suggest to simply dehydrate often, and then you will find
exactly what it is that you are looking for.
Below I have included some ways to utilize dehydration.
Hopefully this list will help you think about it differently and how you can
utilize a large bulk of items and save them for later use. Enjoy!
Herbs – if you
grow your own “herbies” then dehydration is a great option for you! Simply take
your excess product each week and dehydrate it in the oven. Store in glass
containers or bag them and store in the freezer until further needed. This can
really allow you to get the most out of your herb plants by constantly trimming
and harvesting them during the summer season. Then you know when winter comes around
that you have some local quality dried herbs just begging to be used.
Chips – I use
this term loosely because apparently anything tossed in oil and hit with salt
and pepper, sliced thin and roasted until crispy is a chip…. Whatever. If you
slice something thin, like on a mandolin or slicer, you can coat it in oil, add
salt and pepper to taste and roast in the oven on your lowest setting until it
becomes crispy.
This is a great alternative to any bagged chips you can get
in the store. However, they can be time consuming in the fact that you have to
wait for them to be done. But, you get to control any spices and seasoning you
put on it. I’d suggest fresh cracked pepper and sea salt personally. Jazz it up
with smoked paprika or ginger. Take it to a whole ‘nother level and throw some
seafood seasoning on there or your favorite seasonings blend. Whatever floats
your boat will work.
Flavor concentration
– partial dehydration (or slow roasting ) is a great way of
concentrating flavor. With the absence of moisture, the flavor and fibrous structure
is the only thing that remains. Think tomatoes, mushrooms, beets, those sorts
of things. The more flavor in the beginning, the more at the end. This is also
a great way to make less flavorful items (such as crappy tomatoes) taste a lot
better.
Take it a step further and utilize these items in sauces, vinaigrettes,
soups, salads, and garnishes. Think about a fantastical tomato sauce, or a red
pepper vinaigrette. Take any dehydrated item and throw it into a soup, just for
funsies! The possibilities are truly endless.
Trail mix – this is
probably the most obvious utilization of dehydration. Use seasonal fruits,
dark-leafy greens, or anything that tickles your fancy. Combine with nuts and
chocolate to make an amazing concoction.
Add to baked products
– be it bread, scones, muffins, or even pizza; these flavor packed products are
a great addition to any baked dish. I’d even venture to say you could create
your own personal baked brie cheese in savory and sweet varieties. Also think
along the lines of cherry pound cake, blueberry scones, or raisin bread. Maybe
even chutney would work well here.
Jerky – this is
the same process applied to slices of meat. I haven’t ventured into this aspect
much in my career. But, from what I understand, you’re looking at a ¼” cut that’s
marinated overnight, rinsed, then dehydrated. You can add spices or rubs to
these products to enhance the flavoring. Thin sausages can be utilized here as
well (if you have a sausage maker).
Noms – I don’t
know about you, but I love to snack on little things here and there. Usually I
want something sweet or salty, but always crunchy – American munchies are
killer sometimes. Dehydration creates the crunchiest texture I have ever
experienced! So dehydrate some sweet, dehydrate some salty, do whatever – make it
sexy. These are great little snacks that you can just grab-and-go with.
Whatever your desire is, prepare it this way and it keeps for a very long time.
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