ElsieD

Baldwin is great. I even wrote to him once and received a quick reply.

The temperature read-out on my instant Vortex AF has gone on the fritz. Only partial parts of numbers show up. Also, it's hard to tell but it looks like the temperature settings are also off. Anyone else have/had this problem?

So true! Ask me how I know.😏

I use mine all the time.

Thank you for that. I have gone ahead and frozen them.

My sister brought me a half bushel of peaches, or 48 quarts. I started to dehydrate 1/3 of them in the APO and that did not seem to work. I took them out and put them on trays and froze that particular lot. I decided to spring for a dehydrator and thanks to Amazon, my Cosori came the next day. I ended up peeling and slicing another 1/3 (not very evenly, I'm afraid) 6 trays worth, which equated to about 1/3 of the peaches. Everything I've read said to condition the peaches for a week, shaking them a couple of times per day. However, there appears to be moisture on some of the peaches, probably due to the uneven cutting and I'm worried about mold. I don't want to lose them. Is it okay to freeze them without conditioning? I've attached a picture of the dehydrated peaches. The last 1/3 of the peaches I pureed and reduced by half. One thing I made using regular puree was peach caramel, inspired by @Pete Fred. I also used double strength puree to make ice cream. The peach caramel was delicious on today's pancakes and we haven't tried the ice cream yet. Now that I have a dehydrator and not using the Anova for that, I'll post my experiments in the appropriate topic, assuming I can find it. No luck finding it so far.

@Pete Fred. I made the peach caramel yesterday using the plum caramel recipe. It's delicious and I would never have thought of making such a thing, so thank you for the inspiration.

I don't know whether to laugh or cry.

I know Anova says we can't use oven cleaner on the glass, but does anyone know why?

I'm going to try it with peaches. Your plums were the dark variety?

I wonder if that would work with peaches. I have a slew of nice, big, ripe ones at the moment.

@OlyveOyl Looks delicious. Are you able to share a link?

I won't be doing this until at least Friday when my sister and husband leave to go home but I'll let you know how it works out. She's getting the peaches at the farm stand where they grow them so they should be nice. The peach brand is Loring, a Freestone peach.

Thanks to your excellent feedback, I'll do this: Cut peaches into eighths, drop into aciduated water, no need to dry, but when I take them out of the water I will put them on a towel to mop up excess moisture. Place on silpats and perforated pan, leaving a bit of space in between them. Dehydrate at 105F (fan on) for maybe 3 1/2 hours. Freeze on trays then vac pack. Questions: Is cutting them into quarters instead of eighths a bad idea? If okay, does this double the dehydration time? Or even longer? Do I still need to have the oven door open a crack? Wouldn't that significantly hinder the dehydrating process? I'm really excited to try this.

Thank you! After 3 1/2 hours, how much will they have shrunk? I do plan on freezing them, initially on a tray to keep them separate then vac packing them. Interesting that @Senior Sea Kayaker suggests dehydrating at 105F and you use a temperature of 126F. Does the higher temperature speed dehydration? Sister is bringing me a 12 quart basket.

@Senior Sea Kayaker Thank you, that is helpful. The Anova oven has a dehydrating setting and I just tried setting it to 105F and that was fine. Do you have any idea how long they would take? Any info on re-hydrating them, say to make a peach crumble?

When my peaches arrive, I plan to cut them into eights and dehydrate them. After cutting, I'll dunk them in acidified water. Do I need to dry them before dehydrating? I don't plan to peel them as I will be freezing after dehydrating and I found that in the past when I've frozen fresh peaches, a quick rinse under the tap and the skin comes right off. I have 5 oven racks, but only 2 silpats with holes in them. Can I use the perforated pan that came with the oven? I'll do them at 126F, rear circulation, the oven door open a crack. I'll expect that it will take 8 to 12xhours. How much will they shrink? By about half? I want to be able to reconstitute them, not have them turn into powder. Does that sound about right? I appreciate all the help? Elsie

Beautiful!

I have another, totally different question. My sister is coming to visit next week and since she lives right near peach country, is bringing a nice big basket of ripe peaches for me. One way I would like to preserve some of them is by dehydrating some. I would do this in the APO, I don't have a dehydrator. Has anyone done this? If you have, I would appreciate receiving your guidance. I also plan to freeze some which I have done before.

Why do you want to "bake" bread on top of the stove? It won't work.

Dumb question here. What is the best way to cook beets? No matter which way I do it, they always end up wrinkled and dry on the outside.

EBay?

Although I'm capable of using a knife, I really don't like chopping. I've been known to not make some things because of the amount of chopping involved. With the dicing blades, that's no longer an issue.

Let us know what they said. I've had good experiences with some of them.

@lindag. I have the Breville Sous Chef model BFP800XL/A. I tried the spindle from the dice kit I bought and it fits my sous chef. Maybe you could talk to the Breville people?