Other Uses For Your Dehydrator Recipe
Yield: 1 TextfileRecipe by luhu.jp
Ingredients:
1: Textfile only,
Directions:
1) To incubate yogurt, the temperature should be about 110
F (45
C).
2) To raise yeast breads, use a temperature of 80
to 85
F (25
to 30
C).
Cover the dough with a damp cloth to prevent it from drying out.
3) To dry flowers, set the temperature control at 100
to 140
F (40
to
60
C). Follow your usual flower - drying procedures and flowers that
usually take 3 weeks will be ready in a day!
4) To dry craft items, use a temperature of 100
to 160
F (40
to 70
C) to
shorten drying time.
5) To recrisp crackers and cookies, heat them at 160
F (70
C) for at least
30 minutes and not more than 2 hours.
6) To decrystallize raw honey, heat it at 120
F (48
C), in plastic or
glass containers, for 2 to 3 days until no sugar crystals remain. Crystals
will form again after 1 to 2 months if the honey is stored at room
temperature. For Creamed Honey, which will keep up to 1 year, see the
separate recipe. ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
F (45
C).
2) To raise yeast breads, use a temperature of 80
to 85
F (25
to 30
C).
Cover the dough with a damp cloth to prevent it from drying out.
3) To dry flowers, set the temperature control at 100
to 140
F (40
to
60
C). Follow your usual flower - drying procedures and flowers that
usually take 3 weeks will be ready in a day!
4) To dry craft items, use a temperature of 100
to 160
F (40
to 70
C) to
shorten drying time.
5) To recrisp crackers and cookies, heat them at 160
F (70
C) for at least
30 minutes and not more than 2 hours.
6) To decrystallize raw honey, heat it at 120
F (48
C), in plastic or
glass containers, for 2 to 3 days until no sugar crystals remain. Crystals
will form again after 1 to 2 months if the honey is stored at room
temperature. For Creamed Honey, which will keep up to 1 year, see the
separate recipe. ** How To Dry Foods by Deanna DeLong HPBooks, California
1992 ISBN = 1-55788-050-6
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp