I boiled eggs and separated the egg whites from the egg yolks. I smashed the egg yolks and dehydrated them until they were dried.

Now that they are “dehydrated,” are they considered shelf stable or are egg yolks in general not shelf stable? How long is its shelf life?

Apologies in advance for basic question.

To make dehydrated chicken treats for pets will oven work or is dehydrator better?

Have tried with oven but really have to scrub the metal grid I use.

Does dehydrator grid clean up with less scrubbing?

I guess I am looking for something mid-range ... it can be more expensive than the stuff at walmart. I am just dipping my toe in the water and I don't really know what to shop for yet. Advice is appreciated

I’m making apple chips for the first time because my Wolf River apple is finally producing well and the interwebs say it’s a great variety for chips.

I’m going to try plain and cinnamon, and I’m curious if anyone has ever tried chile powder or Tajin.

I’ve also decided not to soak in lemon juice, as this variety is already pretty tart and I’ve never enjoyed the extra sour flavor vs browning….but please feel free to (kindly) express your own opinion on this, as I still have time to change my mind. :)

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Hello, I'm new to reddit and dehydrating. I was wondering if y'all have any tips that you wish you knew when you started.

I'm wanting to dehydrate broccoli, corn, green beans, peppers. I have so much from my harvest I don't want to go bad.

Also how do you know shelf life of thing?

Hello, I posted earlier this week about a facebook marketplace dehydrator (original post here)

Well, I bought it for 80 dollars. First time owning a dehydrator, so take my review with some salt.

I dehydrated hot peppers and cherry tomatoes. I ran them at 130 degrees. the peppers were totally dry in about 8 hrs, and the tomatoes took about 18 hours. I don't know if that is the normal time it takes people to dehydrate tomatoes so please feel free to cast judgement.

Pros: pretty quiet, lightweight, 10 trays plus drip tray. had a wide range of temperatures that went all the way down to 80.

Cons: trays are plastic and the cross hatching is quite wide. seemingly not usable for small herbs like thyme (but whatever i can airdry them) or other small fruits like berries. it has finer trays that need to be bought separately.

Overall I think it was a good purchase but curious what people more experienced think.

I added approximately an equal volume of sugar to the orange rind. This little cup is the result of 1.5 oranges (one had a funky side I tossed). I feel pretty good about the volume!

I'm gonna try having some in tea, some on toast, and save some to add to simple syrup for making candied oranges for extra orange flavour.

I used to have the excalibur 4 tray for the longest time, and it's been great but I saw an email from excalibur that they have a new 5 tray. It look's like a smaller compact dehydrator and wanted to know if anyone had used it and could let me know their thoughts. Looking for a dehydrator I don't have to haul around every time I use it.

Thanks!

I'm now starting to realize I might get tomato flavoured oranges and vice versa...

A month ago a friend let me pick some of their scented lemon geranium before it died once frost hit. Many people plant these herbs as mosquito repellants or to mimic the scent of rose (which they smell similar to).

The leaves were sitting in a ziploc in the hot sun and of course they wilted and smelled of sulfur. I assumed the problem was anaerobic decomposition due to the heat and low-pxygen space. I picked a new batch.

But by the time I started processing them a few hours later in a cool house, they were already starting to wilt and smell like rotten eggs again. Even the small amount of leaves I'd placed in a shallow bowl smelled.

I threw out the herbs and went back recently to get more. I thought I'd throw these in a dehydrator right away and let them sit at 100f to avoid problems. They started smelling again.

An online search revealed that the culprit may have been a bacterial infection in the plant. One thing that supports this is that I noticed that while the leaves I picked were clear and green across the stems, a got a couple of stalks near the base of the plant and they were a dark purplish pink. This was a likely sign of infection.

I threw out this batch too and if I manage to get my hands on some rose or lemon scented geranium, I'll know that if they start smelling the whole lot must be tossed. It's too bad because lemon and rose scented geranium makes a really great herbal tea or culinary herb. These geranium or "pelargonium" plants shouldn't be confused with scentless varieties sold as garden ornamentals because the unscented ones aren't edible.

???

Got some 6 ft amaranth in my garden, wondering if I can do something with the stalks. Thought maybe dry and powder for soups etc. Maybe like celery don't know. Any wisdom welcome.

Still tasty but it’s almost crispy

I have an old four tray Nesco dehydrator. I'd like to clean the gap at the base, between the grey and outer portions. Is this possible? I don't want to disassemble something I shouldn't.

From what I can see, there are two screws in the base, but the rest looks like plastic clips (mostly likely fragile at this stage in life).

Currently using Q-tips to reach what I can, but there is more in there, I am sure. Thank you for your suggestions!

link to photos

Hi everyone! Which is better to learn: freeze-drying or dehydration in food processing? I’m interested in learning this field. If anyone is already working in this industry and can guide me, please DM me. I’d really appreciate your help! 🙏

Hi all, I'm wondering if any of you have tried dehydrating sourdough starter? I have several questions. What was your process? How easy is it to wreck your starter when dehydrating and how do you avoid wrecking it? How do you store dehydrated starter? How long does it keep? How long did it take to revive and how do you properly revive it? If you aren't going to use it right away, do you still have to revive it occasionally for feeding and if so how often do you have to do that?

I'm a complete newb at Sourdough and also still learning dehydrating, so any advice you can give would be very welcome and helpful!

These apple slices look so good! I love how simple they are. For those who dehydrate apples at home, what temperature and drying time work best to get them crispy without burning them? 🍎

One for sale near me on facebook. These are NOT cheap online so wondering if it is worth even the second hand price its going for. Has anyone used these or have any experience with them? thanks!!

I dry red thai chili peppers in my dehydrator. In the past I had a round dehydrator, but, bought a new cosori for this year's dehydrating. The ss trays are nice to have, but, the mesh is large enough that the smaller peppers fall through the mesh.
Does anybody know of any finer-mesh solutions I can use with this dehydrator? I'd be willing to just place a ss screen on top of the trays, but, have not found any food-grade ss screens, yet.
Anxious to hear of some solutions.

While preparing them I read more and more about botulism and I'm a bit concerned

Looking for recommendations for an electric food mill to process around 150 pounds of Barbera grape into jelly. Want to make a traditional Calabrian pastry called Bocconotti. Was considering this one.

Could anyone with a multimeter and a 6 drawer Cosori please test the resistance on their thermistor? You can get to it by pulling off the back panel (a few screws) and then there are two clipped plugs that go into the main board. The smaller one is the thermistor. You can get the leads to read the metal on the back of the clip if you're careful. I think mine is bad but I can't know till I know what a working unit's resistance is.

Thanks!

I want to dehydrate some oranges. I have an oven, but no baking sheet or parchment paper. Can I just place the orange slices on the oven rack directly?