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#42
11-29-2013, 03:53 PM
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Making some beef jerky today.
Actually the first time since I've got my newer, larger dehydrator that I'll be using it for meat at all...been since January, you'd think I'd have tried it by now...but it's been all about the fruit. Anyways, bought a pretty large rump, had it pre-sliced into steaks, with most of the fat removed - in hindsight I could have kept that for rendering..ah well.. Of course, I sliced it into smaller pieces myself, more like strips. Fastidiously removed even the tiniest bits of fat and got rid of some sinew...ended up with some animal food and some stewing/curry meat leaft over for later use. So I'm doing a few different types. My "original" which is just worcestershire, some salt, cracked black pepper and a little corriander powder mixed through. My "other" one I make is also a touch of worcestershire, some bbq sauce, minced pineapple, chilli flakes, salt, pepper, tiny bit of sugar and some habanero paste. Quite hot. Sweet. I'm trying out... Honey and black pepper. Kaffir lime leaf and red chilli Chili/ginger "jam". Some ginger/coconut curry and some simple 5-spice. So yeah, that's me for today.
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The door opened...you got in..:rolleyes: 
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#43
11-29-2013, 07:25 PM
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Well...aint this some shit...
I put my nice shiny clean trays back in my dehydrator, turned it on to dry them off a little more, and the fucking thing has stopped working again. I really need a better one. I was like...
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The door opened...you got in..:rolleyes: Last edited by cheebacheeba; 11-29-2013 at 07:28 PM.
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#44
11-29-2013, 07:55 PM
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What exactly IS a dehydrator? I've heard some people use it for vegetables, I assume to drain them? I've never really understood what exactly it's used for or why :)
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#45
11-29-2013, 09:45 PM
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It's basically a "dryer".
You can dehydrate in an oven on very low temps, though I have not tried myself. Mine is a machine that's made solely for this purpose. You can put sliced fruit, meat, vegetables in there - and through using a low but steady heats in combination with air circulation, the moisture/water content is gradually drawn out of the food, rather than say "cooking" it. So I can put apple slices in, and end up with crunchy apple chips. Pineapple is great too. You can also make the aforementioned jerky which is more or less a preserved/seasoned meat. Very high in protein, low in fat. Without the water content, the rest of the flavours concentrate so you get really nice, pure and intense flavours.
__________________
The door opened...you got in..:rolleyes:
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#47
11-30-2013, 06:29 AM
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Ah, thanks for explaining, it makes more sense now :)
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#48
12-10-2013, 04:50 PM
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HERBY BUNS
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 The Ferrets like it...
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#50
12-16-2013, 09:10 PM
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I made some hoummos (...God, so many spellings...) from scratch with dried/soaked chickpeas.
Very simple recipe, and when you make it at home well, it shits on the great majority of the watered down garbage version they serve at all but the best of the eateries. Not to mention, the amount you make, vs the amount of the cost of the chickpeas is incredible. Also made tabbouleh to accompany, replacing bergal with some large couscous. Tasty.
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The door opened...you got in..:rolleyes:
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