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How to Use
a Dehydrator
Before you start dehydrating you should know the difference
between air temperature and food temperature. You see, when you first
start dehydrating something, evaporation keeps the food in the
dehydrator COOLER than the temperature of the air in the dehydrator. In
general, food will be around 20° F cooler.
I recommend setting your dehydrator at a higher temperature for a few
hours then turning it down. This helps avoid fermentation and reduces
the time food is in the dehydrator - the longer you leave something in
a dehydrator the greater the risk that enzymes can be destroyed
or mold can grow, even at lower temperatures.
Temperatures
and times also vary geographically. You need to experiment see
what works best for you and where you live. Some humid areas need
higher temperatures. Dry, hot arid areas may need lower!
Personally,
I start at 115-125° F depending on thickness and moisture
content, and then turn the thermostat down to 105-110° F until
the recipe is as dry as I want.
Raw Flax Crackers
These are are a great source of vital essential fatty acids and great
for dips or snacks. They are a staple in my own diet! First, soak
your flax seeds
for 4-6 hours in spring water. Add your choice of seasonings then place
in the dehydrator on non-stick sheets. Run the dehydrator for
five to six hours, then using a dull butter knife score the crackers
into squares and flip them over. Finally run it for another five to six
hours. |
