dehydrated vegetables

Drying and Dehydrating: Taste Explosion Through Dehydration

Crispy cucumber chips. dried tomatoes. Mango Roll-Ups. Just three examples of very unusual products that have emerged from a process that still receives far too little attention in most hobby kitchens. Dehydration – also known under the term “drying” – is one of the most obvious processes when dealing with food. Dehydration stands for basically what happens when you let something sit for a long time anyway. With the subtle difference that tomatoes, meat, or mushrooms do not go moldy in this case, but become a taste explosion. You can read here what is behind it. 

During dehydration, the temperature only rarely exceeds 60 degrees. A dehydration process therefore sometimes takes 10-20 hours, depending on the size of the pieces to be dried. So-called dehydrators control the process. So drying is not a waste of time, but at the same time not for the impatient.

By lowering the temperature to 40-50 degrees, the structure of the food remains intact and the cells do not denature. In other words: After dehydration, the dehydrated vegetables are still in their raw state, but have lost most of their liquid. However, vitamins and minerals have been preserved. Dehydration does not produce any roasted aromas, there is no change, only an intensification of the taste. If food is heated to temperatures above 60 degrees, the denaturation processes that set in will always result in changes in taste. Bottom line: Dehydrating is the gentlest way to heat food to remove water from it

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