Discuss about all the good food in town. Share your reviews on the various places you've dined here.
Moderator: Handlinefishing
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dBs™
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dBs™
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by dBs™ » Sun Nov 27, 2011 8:26 pm

The actual product, Ezidri Food Dehydrator FD1000.
Ezidri home food dehydrators enable you to dry and preserve fruit, vegetables, meals, meats, soups, delicious snacks and fruit roll-ups,
herbs flowers the natural way — quickly and economically — while retaining all the nutrients, natural color and original flavors.
Why Ezidri FD1000 ?
* Expandable to a maximum of 30 trays.
* Temp Control up to 65C
* Material: Food Grade - Abs Plastic Polycarbonate
* 2 years Warranty
* Ezidri is better than rectangular dehydrators because the unique airflow prevents cross contamination
This point is tested and proven ... I tried dehydrating lemon and fish together, on different trays of course.
The fish did not absorb any lemon scent and the dehydrated lemon didn't smell fishy at all ~
* Round trays offer better airflow than square trays.

The machine comes with 5 trays expandable up to a maximum of 30 trays.
I bought 3 extra trays to make 8 for a start ~

Temperature control with low 35C for herbs to highest of 65C for meat items ...
How long does it take to dry food?
The amount of time required to dehydrate depends on several factors ;
- The water content in the food
- The sugar content in the food
- The size of the piece of food
- The amount of air circulation when the food is dried
- The level of humidity in the air entering the dehydrator
- The air temperature inside the dehydrator.
- Last and most important, the type of dehydrator you are using will affect the time needed to dry food.
The lower the air temperature inside the dehydrator, the longer the drying time.
Raising the temperature in the unit will increase the amount of water removed from the food and decrease the length of time it will take to dry.
The temperature should be high enough to draw the moisture from the food but not high enough to cook it.
Temperatures that are too low may cause food to spoil; temperatures that are too high may cause the surface area of the food to harden and prevent moisture from escaping.
The three food categories -meats and fish, fruits and vegetables, and herbs- require different drying temperatures :
Meats and Fish: 60C and above
Fruits and Vegetables: 50C - 55C
Herbs and flowers: 35 - 40C


Everything can be wash except for the base unit which house the motor and fan.
Air is sucked into the base unit from under and ventilated evenly through each tray.
Do not place paper or napkin under the base unit !
Papers might get sucked into the air suction unit and thus blocked airflow and caused the base unit to overheat.
Take care not to pour water or drop stuff into the air ventilation hole at the center of the base unit too ...

* For human recipes ... please refer to this link : viewtopic.php?p=18435#p18435
* For doggy treats making ... please refer to this link : viewtopic.php?p=18445#p18445
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dBs™
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dBs™
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by dBs™ » Sun Nov 27, 2011 8:38 pm



RAISINS
Raisins, nature's candy !
Raisins are one of the most nutritious dried fruits in the world.
Raisins are cholesterol-free, low in sodium and totally fat-free.
Raisins provide many necessary vitamins and minerals, including iron, potassium, calcium and certain B vitamins.
Raisins are a good source of fiber and rich in antioxidants.
Raisins are 70% pure fructose (a natural form of sugar) which is easily digested for quick energy !
That said ... dehydrating grapes at the comfort of your own home will produce some deliciously nice eating raisins.
Dehydrate purple grapes and you get black raisins, green grapes and you get some golden raisins ~
For my first attempt to make my own raisins ... I went for big juicy purple grapes (seedless grapes ).
Just remove fruit from stem, wash and lay onto dehydrating tray ...
Dehydrate at 55C for 24 -36 hours ... as I do not pre treat the grapes.
Yes ... it takes that long to get a small bottle of raisins but trust me ... it's worth the time and effort.
It's juicy sweet tit-bits !

Here are some serving tips :
* They can be enjoyed as snack all alone without any additions.
* They can be enjoyed with other dry fruits (apricots, dates, prunes) and nuts like almonds, cashew, macadamia ... etc
* Sprinkle over to enrich fruit salads and ice creams, deserts ... etc
* Add to bakery items like chocolates, cookies, muffins, bread, puddings, biscuits, cakes, waffles ... etc
* Soak raisin in rum and you get Rum & Raisin for baking or ice cream, or simply eat it as it is ~
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dBs™
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by dBs™ » Sun Nov 27, 2011 8:46 pm

Dehydrated Lemon
Lemon slices dry into beautiful, stained-glass-like creations.
They can be eaten as is for a mouth-puckering treat, floated in drinks, candied, or powdered and added to recipes for baking.
Choose fully ripe lemons that are uniformly yellow.
Wash fruit well. Using a sharp knife, slice lemons across the fruit to form rounds.
If your lemons have large seeds, try to remove as many of them as possible before dehydrating.
Dehydrate at 60C for two hours then drop the temperature to 55C for another 8-10 hours until fruit is crisp.
Stashed in tightly sealed jars, these slices can last for a very long time.
A few thoughts. If you dehydrating lemon, as with any other fruits or meat items, make sure to keep them going until they are entirely dry.
Leaving them with any moisture means you run the risk of having them go bad quite soon.
Store them out of the sunlight to further extend their lifespan.
I like to pop one into a glass of water or tea, it rehydrate and gently scents the drink with the flavor of fruit.
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dBs™
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by dBs™ » Sun Nov 27, 2011 8:48 pm

How to Dehydrate Strawberries ?
Couldn’t be simpler : slice and dry.
Slice the strawberries uniformly in 1/2 inch slices.
This will help them to dry evenly. Spread them out on the dehydrating tray and make sure they are not overlapping each other.
Air must be able to circulate freely around the strawberries.
Dehydrate at 55C for 10-12 hrs.
Check them periodically. Strawberries should be almost crisp but remain pliable.
Pack strawberries in an air-tight container. Vacuum packing strawberries will further prolong their shelf life.
Store in a cool dry place. Strawberries should be used within a year.
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dBs™
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dBs™
- HLF Pal

- Posts: 2296
- Joined: Mon Aug 14, 2006 1:50 pm
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dBs™
- HLF Pal

- Posts: 2296
- Joined: Mon Aug 14, 2006 1:50 pm
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dBs™
- HLF Pal

- Posts: 2296
- Joined: Mon Aug 14, 2006 1:50 pm
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dBs™
- HLF Pal

- Posts: 2296
- Joined: Mon Aug 14, 2006 1:50 pm