Discussion in 'Kitchen' started by Shewie, Jun 18, 2014.
Cook the currants up, and make into fruit leather??
We make jam from our red and black currants, it looks like it’s going to be another bumper crop this year judging by the flowers that have fruited.
Ive got my dehydrator running atm, currently got a mice beef tikka in it, when thats done im going to do another batch of my shredded lamb in a red curran sauce with juniper berries
haha thats why its taking so long the mice keep running around
Cue rodent based humour...
(Got to be a ratatouille gag in this somewhere...)
Would these bags be ok for reconstructing dried foods/eating out of
I dont do my own other than fancy porridge, but I'm trying to keep a clean pot when eating noodles, pasta etc
I get mine from Lakeland, soup'n sause bags. Can't remember how much they cost but they last for ages.
They are the kind of things I use... but that size is a bit small. I think I used to get the 160 x 260mm size - good for getting your spoon in.
Available in various quantities here
It was good not having mess in my pot anymore... and I could brew up whilst the meal was rehydrating in the pouch.
Looked at those earlier, wasnt sure if they were capable of standing up, just noticed it says "standup" in the title
Nae sure I need 50 mind
Sainsburys sell them cheap enough. Also Home Bargains.
Aye, for 5.49 you can get 10, and reuse them... a quick wash out when you get home and good to go again. They stand up ok. I'm sure the closures are fine but whenever I go out - I add a sliver of clear tape over the top and cut it with a knife to open up when I'm ready.
They should do at the price, shop around.
Mary has a good video for her own (vegan) trail prep
Any recommendation on Dehydrator sheets?
I got some square sheets from Lakeland which are pretty good.
Home Bargain's ones are flimsier but far cheaper but do the same job.
would baking parchment do the job?
I think anything that sort that is non-stick is fine.
I use baking parchment paper, it's a faf to cut each time, I'm going to invest a few pennies in the pre cut silicone ones.
Let me know how they work. My understanding is that paper breathes better making the process quicker.
I know what you're saying, just thought I would try them, why would they make them if they didn't work, apart from greed, greed would do it lol
well, I think the purpose is a bit different. Silicone baking sheets are there to keep the food from sticking to the tray, but if you look at dehydrator trays, they are as much ventilated as possible and unless you're dehydrating something quite wet or small, you shouldn't need to any paper/sheet. I think for the dehydration purposes it's better have as much ventilation top and bottom as possible.
I've been meaning to get silicone sheet for regular oven use for sometime now, and probably will when the parchment paper runs out.
I only use the silicone baking sheet for particularly wet stuff e.g. tomato leather. After 2 - 3hrs the semi-dry leather is best peeled off the silicone & placed on the mesh for completion of drying.
FWIW with my Stockli I tailored the sheets to help maintain an airflow up through the trays. I cut mine with the first sheet 4 cm smaller than the tray diameter, second sheet same diameter as tray with a 5cm hole in the middle, then repeated the sequence.
Sounds logical and in line with my thoughts.
Yep all sounds about right, I was doing a fair amount of mince based meals and curries etc, hence the sheets, if I'm doing Biltong then as you say, straight on the trays.
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