ElsieD

The apple caramel cheesecake has my name on it. The petit fours are all yours. Deal?

I found this today in my vinegar cupboard. What is it? I'm hoping maybe @liuzhou can tell me.

Thank you. I assume the 48 hours refers to resting time in the fridge?

Well, dang it all, I'm keen to make these again. Do you happen to have the unscaled recipe at hand?

@gulfporter. Those look great. Is there anything special you do when making ghee?

I have, or had, 7 of these.

Hadn't really thought of it. I am splitting it with my SIL and niece so we won't each have a lot. Maybe put it in spice jars with a silica gel pouch? Mango and strawberry purees are in the dehydrator.

The machine had no trouble at all slicing ginger into 1 mm slices. But, yours truly found it a PITA to place those very thin slices on the drying racks which is why I then set the slices at 2 mm. When they finished drying i tried turning it into powder using my FP. My FP came with a smaller bowl that fits in the large bowl which is what I used. It did not turn to powder. I then pulled out my Vitamix and voila! We have ginger powder. My almost 3 pounds of fresh finger gave me 91 grams or 3 1/4 ounces of ginger powder. Next, I'm doing a test run of mango puree and strawberry puree. I currently have a test run of cooked rice in the dehydrator to see if I can turn it into "Instant " rice.

I've just finishing prepping what felt like a never-ending bunch of ginger. It is in the dehydrator now. One tray was sliced 1 mm thick the rest 2 mm. I'll post how it turns out.

I called Crate and Barrel (they sell it) and they could not find any info on how fine this would grate. @JoNorvelleWalker can you tell me how finely it grates? And it's capacity? @weinoo Thanks for the link to that review. I found it helpful.

I'm guessing you weren't in the cheap seats?

I have a slicing blade that came with my machine that is adjustable from 1 mm to 8 mm with graduations in between. I doubt it would hurt the machine given that ir came with it. I am new to this hydrating business so I took the advice of several supposed experts when I settled on 1/4" slices. Your post intrigues me so next time I'm out I'll pick up some ginger and try it out. It could very well be that that will work nicely.

It was cut by my Breville FP in 1/4" slices. They were sliced crosswise.

I'd happily pay for shipping. 😀

Yes, but there was quite a bit left plus the grind wasn't fine enough. It was not a powder which is what I would like.

Yes it does but it's a whole lot more $$$ than i want to spend.

I just moved the ginger from the chopper cup to a spice jar and noticed that what I thought was powder was coarser that that, and I don't think I'd want to use it in baked goods. Your idea might work but I don't have a mortar and pestle.

Bump I have been dehydrating various items one of which is ginger. I bought a Ninja Chopper thinking it would grind the ginger into powder. Wrong. While there is powder, there are also hard ginger bits. I sifted the stuff and re-ground the bits. No luck. I still have the same bits. Is there a spice grinder you would recommend? I don't want to spend a lot of money as I don't grind a lot of spices but I would like something that will grind to a fine powder. It seems coffee grinders are preferred by quite a few people. If that is still the case is there a brand you would recommend? I'm not looking for speed. Thank you.

I just had a piece of Kouign Amman this morning with my tea. The piece i had looked different from yours. Mine had discernable layers, I don't see that in yours. I wouldn't mind one of those tarts, though.

How much did Costco charge for the smoker and is that is $US?

@Shel_B Thanks for this. I've signed up for their newsletter.

Like @DesertTinkersays, I would vacuum packed the shanks separately in case a bag springs a leak, which is better than if one bag containing all 5 springs a leak. I have had bags springs leaks and I wasn't a happy campers. You should be fine using your Rubbermaid container.

Reading those Reddit comments took the bloom of the rose for me, so to speak. Thanks for posting.

@Bhukhhad Thank you but I really don't know all that much. I only started dehydrating stuff earlier this fall. But, I did read that removing the seeds helped the tomatoes dry faster.

I did a bunch of roma tomatoes cut into eights and took the seeds out before dehydrating at a temperature of 130. Doing them in the oven you'll want to use a temperature as close to 130 as your oven will go. Also stick something in your oven door to let moisture escape. Then be prepared to wait. I can't remember how long mine took but I do know I left the Dehydrator on overnight so maybe 15 hours?