blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,456
Sir Loin, ha ha ha. That would work.
Right now I have smoked serrano peppers drying, split down the middle. I really like drying apple slices, we eat those for snacks and they only take 24 hours. Herbs are fast in one day at a low temperature. Fruit rollups from apple sauce or pear sauce but they are touchy because if you leave them at too high a temp or too long, they are rock hard instead of leather-like. Most vegetables if I don't cut them small enough take 2 full days. For the past month it's been full and running 24/7. It will probably get more things stuffed into in the next few weeks until we run out of too plentiful garden things. In the winter we use it for legumes that didn't seal to can, pineapple when it goes on sale for $1 each med-large size, jerky when we used to eat meat, mushrooms that are not dry enough to be ground into a powder, and ingredients like cooked rice to use in portable/hiking dry meals for travel.
Letscook, good idea to buy mixed vegetables for bouillon powder.
Right now I have smoked serrano peppers drying, split down the middle. I really like drying apple slices, we eat those for snacks and they only take 24 hours. Herbs are fast in one day at a low temperature. Fruit rollups from apple sauce or pear sauce but they are touchy because if you leave them at too high a temp or too long, they are rock hard instead of leather-like. Most vegetables if I don't cut them small enough take 2 full days. For the past month it's been full and running 24/7. It will probably get more things stuffed into in the next few weeks until we run out of too plentiful garden things. In the winter we use it for legumes that didn't seal to can, pineapple when it goes on sale for $1 each med-large size, jerky when we used to eat meat, mushrooms that are not dry enough to be ground into a powder, and ingredients like cooked rice to use in portable/hiking dry meals for travel.
Letscook, good idea to buy mixed vegetables for bouillon powder.