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Drying Food

Discussion in 'Cookery' started by anon3372, May 14, 2011.

  1. I often dry tomatoes.
    I just bung them in the oven on very low heat, stick a wooden spoon in the door so it doesn't shut, and voila - the toms are luvvvvvvvvverly.
    Dry mushrooms too.
    And apples.
    And chillies.
    And herbs.
    And cherries.
    And cranberries.
     
  2. modelmaker

    modelmaker Lead commenter

    I heard somewhere, some time ago, that a lot of the so-called "sundried" tomatoes that are sold are in fact oven dried.
    It seems you get a magnification in the flavour when you dry things. I haven't tried dried apples. What do they taste like and how would you use them?
     
  3. They taste great, I just chew on them, like fruit leather (also easy to make and tastes great.
    Or apples go into stews and other long cooked dishes, or they get rehydrated - usually includes alcohol - and add to puds, cooked or not!

    And yes, those tomatoes are usually dried in a machine not in sunlight!
    I am considering buying a dehydrator - only considering mind!
     
  4. They taste great! Quite chewy but not totally lacking in moisture and cardboard like.
    I use them in muesli, or the kids just chew on them for a snack.
    Or I use them when baking (eg. muesli bars, muffins).
    Or like Pobs, I rehydrate them if I need to (also usually involving alchohol!) and use them for some kind of pudding dish.
     

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