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|||'''[[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 | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated celery.jpg|frameless|200px]] | ||
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|||'''[[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 | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated garlic.jpg|frameless|200px]] | ||
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|||'''[[Garlic]] (3-4mm slices)'''. ||Not necessary||5 hours 60°C | |||'''[[Garlic]] (3-4mm slices)'''. ||Not necessary||5 hours 60°C | ||
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|[[Image:Dehydrated kale.jpg|frameless|200px]]|colspan="4"| | |[[Image:Dehydrated kale.jpg|frameless|200px]] | ||
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|||'''[[Kale]] (leaves only, torn into pieces)'''. Original weight 180g, dry weight 35g.||Not necessary ||2 hours 30 minutes 50°C | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated kiwi fruit.jpg|frameless|200px]] | ||
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|||'''[[Kiwi fruit]] (peeled and sliced 6-7mm thick)'''. Original weight 820g (10 fruit), dry weight 155g.||Not necessary ||12 hours 50°C | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated olives.jpg|frameless|200px]] | ||
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|||'''[[Olives]] (pitted, halved)'''. Original weight 200g, dry weight xxg.||Not necessary||xx hours 50°C | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated onions.jpg|frameless|200px]] | ||
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|||'''[[Onions]] (1cm dice)'''. Original weight 920g, dry weight 100g.||Not necessary||10 hours 60°C for 1st hour, then 50°C | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated onion rings.jpg|frameless|200px]] | ||
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|||'''[[Onions|Onion]] rings (4mm slices)'''. ||Keep slices whole||7 hours 60°C for 1st hour, then 50°C | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated frozen peppers.jpg|200px|frameless|200px]] | ||
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|||'''[[Peppers]] (sliced, frozen)'''. Original weight 675g, dry weight 40g.||Not necessary ||8 hours 50°C | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated potatoes.jpg|frameless|200px]] | ||
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|||'''[[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]] (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]]|colspan="4"| | |[[Image:Dehydrated potatoes (baked).jpg|frameless|200px]] | ||
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|||'''[[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]] (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]]|colspan="4"| | |[[Image:Dehydrated potatoes (sliced and baked).jpg|frameless|200px]] | ||
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|||'''[[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 | |||'''[[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]]|colspan="4"| | |[[Image:Dehydrated raspberries.jpg|200px|frameless|200px]] | ||
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|||'''[[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 | |||'''[[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]]||colspan="4"| | |[[Image:Dehydrated tomatoes.jpg|200px|frameless|200px]]| | ||
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|||'''[[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]]. | |||'''[[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> | </div> | ||
Revision as of 17:50, 29 September 2024
| Image | Ingredient and weights | Treatment | Dehydrating time and temperature | |
|---|---|---|---|---|
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| 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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| 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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| 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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| 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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| 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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| 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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| Garlic (3-4mm slices). | Not necessary | 5 hours 60°C | ||
|
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| Kale (leaves only, torn into pieces). Original weight 180g, dry weight 35g. | Not necessary | 2 hours 30 minutes 50°C | ||
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||||
| 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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||||
| 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 | ||
.jpg)
|
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| 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 | ||
.jpg)
|
||||
| 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 | ||
 |
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||||
| 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. | ||