How do I dehydrate honey? - Cooking - eGullet Forums
2011年4月7日 · In my first attempt, I tried to dehydrate the honey on a sheet of acetate for 15 hours at 135F. There was not much of an apparent difference in texture. I can try going for longer, but I think we may be onto something with the fiber binding. I'll try using a small amount of pectin - hopefully the bitterness won't overwhelm the flavor too much.
Using dehydrated food in cooking - Cooking - eGullet Forums
2024年10月21日 · I mainly dehydrate mushrooms (when there's a really good sale), lemon slices (I have a backyard tree) and pomegranates (also in backyard). Lemon slices are for tea steeping or infusing cocktails. Pomegranates are for anardana and eating like raisins or on top of salads. Mushrooms for adding to soups/stew/gravies.
Dehydrating foodstuffs with the Anova Precision Oven (APO)
2021年8月7日 · Cut peaches into eighths, drop into aciduated water, no need to dry, but when I take them out of the water I will put them on a towel to mop up excess moisture. Place on silpats and perforated pan, leaving a bit of space in between them. Dehydrate at 105F (fan on) for maybe 3 1/2 hours. Freeze on trays then vac pack. Questions:
Making dried sweetened cranberries @ home - eGullet Forums
2005年10月25日 · Saute cranberries in brown sugar and butter until the skins break. Add a little honey and stir. The secret is the broken skin that allows the sweetness from the brown sugar and honey to get inside the cranberry. Then dehydrate. It …
Edit History - eGullet Forums
2022年10月18日 · Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts.
Dehydrating foodstuffs with the Anova Precision Oven (APO)
2021年8月7日 · The APO door needs to be propped open to dehydrate foodstuffs. I have learned that a chopstick (~1/4") is enough space and a skewer (~1/8") is not enough. With the latter (skewer), I opened the oven in the morning (after 12 hours) and all surfaces on the door were full of water and the zucchini were still soft and wet.
Partially dehydrating food to deep-fry - Cooking - eGullet Forums
2012年1月31日 · hi all. I agree that it is essential to cook, dehydrate for around 7 hours at about 170 Fahrenheit, then fry at 350 to get great chicarons. some pieces of skin take a bit longer depending on their thickness. I have always found that the key is to remove as much fat off after the pre cook works for great puffiness.
Christmas 2024 - Food Traditions & Culture - eGullet Forums
2024年12月3日 · Christmas in Mexico has traditions that are not familiar to most of us. There are 9 days of posadas, when the neighbors parade along the street with a small creche, carrying candles and singing (tonelessly--I haven't figured out the tune if there is one) a call-and-response song about Joseph trying to find lodging for his very pregnant wife.
Kouign Aman's Content - Page 25 - eGullet Forums
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
2017年4月22日 · I go with a ratio of around 20% egg whites to cream (30-35% fat), sweetened with a finger-scoop of sugar (or maple syrup, honey, etc.). So typically that'd be: 70g egg white (2 whites), 375g cream, 20g sugar. I like the smooth texture and cream-forward flavour, but often it's just a way of using up a couple surplus of egg whites!