17
FOOD SELECTION & PREP
ARA
TION
FOOD SELECTION & PREPARATION
The drying time for any food is dependent on several factors, including the
thickness of the food, the amount of food in the dehydrator, the type of foods to be
dried and the humidity levels of the weather. Because of these factors, you will want
to occasionally check the food as it dries and determine whether or not it is ready to
be removed.
One easy way to determine if food is dried is to place a piece in a small, self-sealing
plastic bag. Seal the bag and shake it lightly. If moisture appears, the food is not
ready to be removed.
Drying Fruit – Hints & Tips
• Select fruit that is ripe; avoid fruit that is not yet ripe or over-ripe. If not yet ripe, the
texture and taste may be unappealing; if over-ripe, the texture may be mushy and
the flavor bland.
• Wash fruit just before drying to remove any debris or dirt.
• Do not use fruit that has blemishes, evidence of bug infestation or worms, or
discoloration.
• Cut off parts of fruit that appear to be bruised or damaged in transit.
• Discard pits, stones, seeds and other inedible parts of the fruit.
• Peel fruit, if desired, or if rinds or peels lend a bitter or unappetizing taste or
texture.
• Always peel waxed or sprayed fruit.
• Slice or cut fruit as desired (see notes following).
Cutting & Slicing Fruit – Hints & Tips
Fruit can be peeled and quartered, such as apricots, or sliced thinly, whichever
method is best suited to the fruit you are using. Cut plums, cherries, and peaches
in half and remove the pits or stones. For fruit such as apples, peel and slice thinly.
Consider pre-treatment for apples to make them especially appetizing (see the
section following). When cutting fruit, the sizes should be uniform so that the drying
is also uniform.
Summary of Contents for GFD1750
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