DesertTinker

I made a batch a week ago. First taste highly alcohol forward, waited a couple days, second taste dramatically mellowed, but also too thick to pour. I used a clean chopstick to encourage a taste out. Does it thicken and then reliquify?

Bagged individually? As long as there’s room for the water to circulate freely you should be good. It would be a good idea to start with hot-ish water, and cover it with plastic wrap, foil, insulation, anything to help reduce evaporation/heat loss. Here’s some info I had saved from the Chefsteps Joule site. “In a well-insulated, covered container, Joule can heat up to 10 gallons (40 liters) of water. In a covered pot, it can heat about 5 gallons (20 liters). When you're cooking without a cover, we generally recommend limiting water volume to about 2.5 gallons (10 liters).”

Heads up for those who want to make Nina Gluck’s Eggnog, but live in a state that doesn’t allow the high proof Everclear. I stumbled across this company in Maine that distills and distributes 200 proof “culinary solvent”. See here to find out if you’re in a state that they can ship to. They sell both organic and nonorganic in sizes ranging from 2 ounces up to 5 gallon containers. I placed an order last night (Sunday), it’s scheduled to arrive on Friday via FedEx.

I’ve done it before. It’s a bit less messy than the boiling water method, but it is a bit slower. Here’s what the National Center for Food Preservation recommends for method and times. It seems like it would be adaptable to the steam oven.

Silicone spatula for folding here. The GBBS ovens are from Neff (no eG friendly link available), most likely the N90 series, from my limited searching. Since you have the time, here’s a link to a blog post regarding the GBBS ovens.

@pastrygirl Have you considered an impulse sealer (eG-friendly Amazon.com link)? No vacuum, but a better seal than folded and taped.

Food for “air sous vide” does have to be vacuum sealed. From pg. 9 of the Cosori deluxe US model cookbook, and pg. 42 (the only air sous vide recipe in the book) It also takes a lot more time, 3 hours air sous vide for a 10 oz. unspecified thickness of salmon fillet vs. (per the Joule app) 1 hour for a 1 1/2 inch thick salmon fillet.

Chili recipe please? I enjoy seeing chili recipes of others. Beans or no beans, meat or no meat, no matter what it is I won’t tell you “That’s not chili!”. 🤣

Another scraper here. My parents both grew up during the depression, I think my mom was more impacted by the experience, being 14 in 1929, in Oklahoma.

That sounds about right.

125°F for around 10 hours, but we have really low humidity here, I think it was at about 15% that day.

With plum tomatoes it’s really not necessary, but you can if you want, it will make them dry a bit faster. I recently dehydrated 9 lbs of grocery store Romas. I debated the wedge vs. half vs. sliced, ended up going with 7mm (1/4 inch) crosscut slices, there was very little juice loss even with the cross cutting. I ended up with about 9 ounces of dried tomatoes.

This is on the Simply Chocolate website (another part of the 1800flowers.com family of brands. Hmmm… it also links thru the Harry & David page.

This (eG-friendly Amazon.com link) has worked well for us. The actual heated area within the white circle) is 5 1/2” diameter, it’s relatively lightweight, but doesn’t move easily on the counter and the cord is long enough to not be a total nuisance.

Here's what I found after a bit of poking around.

I’m guessing the last part means that you plated them, photographed them, then binned them?

It’s 16.5” wide by 19.5” deep by 12.5” tall. Here’s a view of the inside (found online). The 7” fan pulls air from the back (via holes that aren’t very visible in this pic) over the heating element that sits just behind it, blows it through the trays, warm moist air is exhausted through gaps around the door on the front. Super simple construction, remove 8 screws and the back panel which holds all the “works” comes off. The best part is, replacement parts are readily available and easy to remove/reinstall.

A 9 tray Excalibur Dehydrator. Purchased on eBay to replace the Harvest Maid FD-5000, Solid State w/dryness sensor probe, circa 1985, that I inherited from my mom. At just shy of 40 years of relatively steady use, the Harvest Maid finally pooped out. The Excalibur is not quite as quiet as the HM, but it does dry faster and has a bit more drying space than it’s predecessor.

@liuzhou I know you’ll appreciate this…

It’s all good as long as there were no finger slices! The blue vinyl gloves were your gentle warning. You need cut proof gloves for the mandoline!

@Smithy I think you missed this line (in between the pictures) “home aged in the crisper loosely wrapped in ids wrapper , then in a plastic bag” .

Dragging out the big guns! 🤣

Something like This? They also seem to be available in a six slice version. I used “pie cutter” for my search.

@rotuts and @Smithy. Good job! I’ve got a set on the way. You each get an enabler's gold star. ⭐️⭐️