Tonight, Excalibur makes its maiden voyage. Cherry & Roma tomatoes - drizzled in olive oil, sprinkled with salt and draped in ribbons of fresh basil - are happily , I hope, dehydrating away on my kitchen counter (next to several drying porcelain birds). This is how they looked going in.
This dehydrating thing is new to me. If anyone reading this has tips or pointers I would very much appreciate hearing from you. In the meantime, I'll post pix of the finished 'maters once they emerge from the Excalibur.
I wonder what would happen if I put a few (very thin) clay pieces in there? ;)
6 comments:
Ha! Becky it's too funny you're already thinking about putting clay in there.
I have a friend who makes similar dehydrated tomatoes and uses Herbs de Provence for the seasoning. Similar to what you're doing but maybe a bit different. Enjoy.
Herbs de Provence is a great suggestion, Ron. Thank you! I learned my first lesson right off the bat. Tomatoes take a LOT longer than the book that came along with the dehydrator indicated. I had to bring the thing into the office with me today to finish the process. :)
Hopefully I will have mastered a couple of things by April so I can bring some fruits of my labour to the Doug & Hannah workshop!
looks great. Hope it tastes better than my dehydrated sun baked clay :)
I have an electric dehydrator which I used for so much at my last place; before that I put my tomatoes on screens in the driveway on sawhorses and they did just fine and it didn't cost me the electricity. I have never added spices in advance, I am sure those will be delicious.
We've got a dehydrator and use it all the time. (peaches, apples, bananas, etc.) Some of the wetter foods do take a long time. One thing our kids love is home made beaf jerky. Have fun experimenting.
Eggplant.
We can play soon!
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