Do you only turn on your dehydrator to make apples and mushrooms? Would you like to get the most out of your dehydrator? This course will show you the many different things you can make with a dehydrator.
First of all, you will understand how a dryer (vertical and horizontal) works in detail, how drying transforms food and how it should be treated to dry it in the best way: preparation and processing, storage and food safety.
The Chef will illustrate the fundamental steps of basic preparation techniques, showing you the results, analysing weaknesses, possible undesirable outcomes and how to improve. He will share with you his extensive experience as a dryer.
1. Fruit and vegetables
1.1. Chips or slices
1.2. Dust
1.3. Fruit leather
1.4. Whole or half
2. Non-fried potato crisps
3. Fish and meat
4. Sugar
4.1. Fruit sugar
4.2. Flavoured sugars
4.3. Meringues
4.4. Sugar wafers
5. Milk powder, tinned corn and olive pomace
6. Bars, crackers and breakfast cereals
7. Seeds for the vegetable garden – proofing chamber – wood for smoking
8. Paper
1. Understanding the drying process.
2. Autonomy in basic preparations.
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