The taste experience of drying
Preservation by dehydration is one of the oldest methods of preservation known to us. Heat and air circulation remove just enough moisture from food (fruit, vegetables, meat, herbs) to deprive microorganisms that can cause spoilage of their breeding ground. The shelf life of such dried goods can be several years. So far, so clear. But perhaps not everyone knows how numerous and varied the possibilities are for drying fresh produce and processing the dried products. This collection of instructions, tips and background knowledge, newly published in 2018, provides a remedy that really leaves no questions unanswered. Technology, methods - especially raw food-quality drying at 42 °C - and equipment are examined just as closely as ingredients and recipes. From fruit and vegetable leathers to seasoning powders, flavored salts, chips and beef (or tofu) jerky, or even dehydrated bread to raw food pizza crusts and cookies, there's (almost) nothing that can't come out of the dehydrator. And since the sense of sight (along with the sense of smell) is more reliable than any indication of time when it comes to the question of whether a fruit is well dried or not, all texts are illustrated in detail.
Article Number 30354
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