Dehydrated Food – A Beginner’s Guide by Jay Bills teaches the basic methods for drying fruits, vegetables, and meats. These methods include sun drying, oven drying, the net bag, and commercial food dehydrators. The nutritional benefits of drying food are described.
For instance, tomatoes may be sun dried. Another method would be to place the tomatoes in a net bag which is then placed on a clothes line. Tomatoes can also be oven dried or placed in a food dehydrator.
Herbs may be dried for tea applications. This is probably one of the most common uses of drying. Other delicious preparations include carrot pudding, beef jerky, raw apple cake, and spoon bread. There are over 164 recipes in the book, ranging from soups to pies, cereals, and exotic deserts.
There are recipes for purees of dried fruit, ice cream with dehydrated fruit, and real rice soup. The ice cream with dehydrated fruit is interesting because the fruits can be varied to include blueberries, strawberries, peaches, apples, and virtually any combination of the listed items. In addition, herbs like cinnamon or anise can be added to the preparations to enhance the taste without the penalty of adding too much sugar.
Dehydrated Food – A Beginner’s Guide by Jay Bills provides many details on the various methods of dehydrating foods. There are sufficient explanations for utilizing dried food and re-hydrating it. There could be more practical examples of food preparations employing a food dehydrator machine; for consumers owning one, this book contains sparse coverage of food preparations using it. A strength of the book is that it is well written with excellent pictures and descriptive recipes on dehydrated foods.Powered by Sidelines