Temp: Difference between revisions

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{| class="wikitable"
|-
!width="250pt"|'''Image'''
!width="600pt"|'''Ingredient and weights'''
!width="550pt"|'''Treatment'''
!width="250pt"|'''Dehydrating time and temperature'''
|-
|[[Image:Dehydrated apples.jpg|frameless|200px]]||'''[[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
|-
|[[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
|-
|[[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
|-
|[[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
|-
|[[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
|-
|[[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
|-
|[[Image:Dehydrated garlic.jpg|frameless|200px]]||'''[[Garlic]] (3-4mm slices)'''. ||Not necessary||5 hours 60°C
|-
|[[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
|-
|[[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
|-
|[[Image:Dehydrated olives.jpg|frameless|200px]]||'''[[Olives]] (pitted, halved)'''.  Original weight 200g, dry weight xxg.||Not necessary||xx hours 50°C
|-
|[[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
|-
|[[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
|-
|[[Image:Dehydrated frozen peppers.jpg|200px|frameless|200px]]||'''[[Peppers]] (sliced, frozen)'''.  Original weight 675g, dry weight 40g.||Not necessary ||8 hours 50°C
|-
|[[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
|-
|[[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
|-
|[[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
|-
|[[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
|-
|[[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]].
|}
</div>

Revision as of 17:10, 29 September 2024

Image Ingredient and weights Treatment Dehydrating time and temperature
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
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
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
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
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
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
Garlic (3-4mm slices). Not necessary 5 hours 60°C
Kale (leaves only, torn into pieces). Original weight 180g, dry weight 35g. Not necessary 2 hours 30 minutes 50°C
Kiwi fruit (peeled and sliced 6-7mm thick). Original weight 820g (10 fruit), dry weight 155g. Not necessary 12 hours 50°C
Olives (pitted, halved). Original weight 200g, dry weight xxg. Not necessary xx hours 50°C
Onions (1cm dice). Original weight 920g, dry weight 100g. Not necessary 10 hours 60°C for 1st hour, then 50°C
Onion rings (4mm slices). Keep slices whole 7 hours 60°C for 1st hour, then 50°C
Peppers (sliced, frozen). Original weight 675g, dry weight 40g. Not necessary 8 hours 50°C
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
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
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
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
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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