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Tags: Blanking Manual revert |
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| <div class="wikitable-responsive">
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| !width="250pt"|'''Image'''
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| !width="600pt"|'''Ingredient and weights'''
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| !width="550pt"|'''Treatment'''
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| !width="250pt"|'''Dehydrating time and temperature'''
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| |[[Image:Dehydrated apples.jpg|frameless|200px]]||"colspan=3|
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| |#dehydratingApples||'''[[Apples]] (5mm slices'''. Original weight 930g, dry weight 135g.||Put in a bowl of [[lemon juice]] and water as you slice||13 hours 50°C
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| |[[Image:Dehydrated aubergines.jpg|frameless|200px]]||'''[[Aubergines]] (7-8mm slices, then chopped into squares)'''. Original weight 800g, dry weight 160g.||Put in a bowl of [[lemon juice]] and water as you chop||5 hours 60°C
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| |[[Image:Dehydrated bananas.jpg|frameless|200px]]||'''[[Bananas]] (4mm slices)'''. Original weight 700g, dry weight 145g.||Put in a bowl of [[lemon juice]] and water as you slice||8 hours 60°C
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| |[[Image:Dehydrated carrots.jpg|frameless|200px]]||'''[[Carrots]] (2-3mm slices)'''. Original weight (topped, tailed and peeled) 408g. [[Carrots]] are roughly 88% water so looking for a dry weight of about 49g. Final weight was 44g||Put in a bowl of [[lemon juice]] and water as you slice||1 hour 55°C, 7 hours 50°C
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| |[[Image:Dehydrated celeric.jpg|frameless|200px]]||'''[[Celeriac]] (3-4mm matchsticks)'''. Original weight 700g, dry weight 76g.||Put in a bowl of [[lemon juice]] and water as you cut||3 hours 60°C
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| |[[Image:Dehydrated celery.jpg|frameless|200px]]||'''[[Celery]] (4mm slices)'''. Original weight 1750g (about 3 heads), dry weight xxg.||Not necessary||2 hours 30 minutes 60°C or 7 hours 30 minutes 50°C
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| |[[Image:Dehydrated garlic.jpg|frameless|200px]]||'''[[Garlic]] (3-4mm slices)'''. ||Not necessary||5 hours 60°C
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| |[[Image:Dehydrated kale.jpg|frameless|200px]]||'''[[Kale]] (leaves only, torn into pieces)'''. Original weight 180g, dry weight 35g.||Not necessary ||2 hours 30 minutes 50°C
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| |[[Image:Dehydrated kiwi fruit.jpg|frameless|200px]]||'''[[Kiwi fruit]] (peeled and sliced 6-7mm thick)'''. Original weight 820g (10 fruit), dry weight 155g.||Not necessary ||12 hours 50°C
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| |[[Image:Dehydrated olives.jpg|frameless|200px]]||'''[[Olives]] (pitted, halved)'''. Original weight 200g, dry weight xxg.||Not necessary||xx hours 50°C
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| |[[Image:Dehydrated onions.jpg|frameless|200px]]||'''[[Onions]] (1cm dice)'''. Original weight 920g, dry weight 100g.||Not necessary||10 hours 60°C for 1st hour, then 50°C
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| |[[Image:Dehydrated onion rings.jpg|frameless|200px]]||'''[[Onions|Onion]] rings (4mm slices)'''. ||Keep slices whole||7 hours 60°C for 1st hour, then 50°C
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| |[[Image:Dehydrated frozen peppers.jpg|200px|frameless|200px]]||'''[[Peppers]] (sliced, frozen)'''. Original weight 675g, dry weight 40g.||Not necessary ||8 hours 50°C
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| |[[Image:Dehydrated potatoes.jpg|frameless|200px]]||'''[[Potatoes]] (1) (3-4mm slices)'''. Original weight xxxg, dry weight xxxg. (Purple Majesty illustrated)||Blanch in boiling water 4 minutes, transfer to bowl of iced water 15 minutes then pat dry||7 hours 60°C for 1st hour, then 50°C
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| |[[Image:Dehydrated potatoes (baked).jpg|frameless|200px]]||'''[[Potatoes]] (2) (Whole)'''. Original weight xxxg, dry weight xxxg. (Purple Majesty illustrated)||Wash and bake whole, complete with skins at 200°C / 400°F / Gas 6 for about 30 minutes, depending on size. Peel if desired and cut into 4mm slices||7 hours 60°C for 1st hour, then 50°C
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| |[[Image:Dehydrated potatoes (sliced and baked).jpg|frameless|200px]]||'''[[Potatoes]] (3) (3-4mm slices)'''. Original weight xxxg, dry weight xxxg. (King Edwards illustrated)||Wash, peel if desired and slice. Bake sliced, at 250°C / 500°F / Gas 10 for about 10 minutes, turn the slices over and bake for a further 10 minutes. If using a mini-oven, then 5 minutes each side||5 hours 60°C
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| |[[Image:Dehydrated raspberries.jpg|200px|frameless|200px]]||'''[[Raspberries]] (frozen)'''. Original weight 600g, dry weight 95g.||Not necessary ||1 hour 60°C then 19 hours 50°C - on silicone mats until dry enough to place directly on trays
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| |[[Image:Dehydrated tomatoes.jpg|200px|frameless|200px]]||'''[[Tomatoes]]'''. Original weight 2.1kg, dry weight 86g ||Cut in half if small, or quarters or even eighths if larger||12-20 hours 60°C, depending on size. Store in airtight containers and cover with [[olive oil]], sprinkled with a little [[salt]].
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| |}
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| </div>
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