TdeV

Thanks so much for this @btbyrd. What is the length of your fork?

Hello there. Welcome to eGullet, lots of great people here.

And what does the fizz do?

Why?

Not either of those two, https://twitter.com/seafoodalaska or https://wildforkfoods.com/, that I could see. Other suggestions?

Er––don't you mean crêpes? 🤣

3 dots on top right of post produces a dropdown, Edit is one of the choices. I'm really curious about these mushrooms! 😄

Hi @jimbo, I'm not a bonbon maker but I do make smoothies. Could you mention the name of the powder?

Hello @tobast. Welcome to eGullet. You'll find many great folk here. Sorry that I know nothing about mushroom foam, but will follow the discussion with interest.

Backcountry Eats by Kevin Ride ©2021 (eG-friendly Amazon.com link) follows a guy (and some friends) who do a lot of hiking, backpacking, canoeing and camping who was/were desirous of better food than can usually be purchased ready-made. All the recipes are first made at home and then dehydrated so they are light and non-perishable. Most of the recipes are accomplished by covering the food with water, bringing to boil, and then resting for 10-15 minutes. While it's opposite what most folk on this thread might use dehydrators for (Mr. Ride dehydrates frozen vegetables, cooked rice and beans), there's a lot of generally useful information about dehydrating and rehydrating food. And I read every single one of the 100+ recipes!

Does anyone have experience dehydrating cranberries? Here's my experience (so far) with the Anova Precision Oven.

4-12 oz packets of fresh cranberries (from Wisconsin) were processed according to Spruceeats' advice (boiling water, then tossing and soaking with 1 cup sugar syrup) (link). The process of pouring boiling water on them, leaving to soak, then stirring now and again, meant that the berries were very unevenly "cooked." Many of the berries did not collapse. This necessitated my poking every darn one with a knife. Does anyone have a shortcut for this? Photo above is the dividing line between already- and not-yet-poked. Cranberries were placed on a purée sheet (with a lip) because they were rolling everywhere. Spruceeats said to keep 1/2" space surrounding each cranberry. Ha ha ha ha! I'm thinking they might collapse by tomorrow, then I can transfer them to Silpat sheet. Here they are as they went in the APO at noon today (Thanksgiving). Does anyone have experience dehydrating cranberries? How have you handled the uneven cooking? Did you find it was worth the trouble?

Sandwiches and a thermos of hot coffee?

Hello @Smellsworth. Welcome to eGullet.

@rotuts, I have just turned my APO on from the front panel. After it came up to temperature, the light stayed on. Which I like. (Maybe it didn't use to before the firmware updates?)

@rotuts, rest easy. So far, I have only used the app for toast (and we did break down and buy a toaster, so not very often). We've had the machine for about 11 months and used it hundreds of times. It's used manually because I wanted to learn what it was doing, not just follow along some other idi*t's idea. Since it's connected to our WiFi, sometimes it updates (once in the middle of a critical cook! 😡 )

The ECT-100 is gone now too. Thanks to all for your interest.

Voilà, done!

@rotuts, I think there's a way to turn your phone into a hotspot. Then you could use Bluetooth to find the Anova?

Perhaps one of my most interesting dehydrate/rehydrate discoveries is peppers, including green bell peppers. (Sorry @rotuts). When dehydrated, much volume is lost. The rehydrated pepper doesn't rehydrate fully and, even after a bit of cooking, is still quite leathery, so it doesn't disappear like a regular pepper would. Also when using the dried peppers, I have a tendency to throw quite a bit (1/3 to 2/3 cup) into the beans or soup or stew. This results in a very strong bell pepper flavour which I find very tasty! In a full Instant Pot I might also add 1+ tablespoon of dried poblano pepper. Yesterday at the farmers' market I bought 3 pounds (1.4 kilo) green bell peppers and a quart (litre) of small colourful bell peppers. This created 3 trays of green bell pepper and 1 tray of colourful bell pepper. Fresh, the colourful pepper tray had about half the volume of one tray of green bell pepper (which was also cut into twice larger dice). This is the tray after it had dried overnight. This 600 ml jar contains all of the dehydrated green bell pepper. It's about 2/3 full (couple dessicant packs in there). So that's 1.4 kilo = 400 ml. You can see there is quite a significant reduction!

Hello Isabella. Many wonderful, opinionated people here––eGullet is my favourite site. Welcome!

Duvel, I liked your story so much that I told my Swiss friend all about it. For 20 minutes she was entertained (or at least pretended to be!) 🤣

The ECT-100 is still available.

Hello Sven. Welcome to eGullet. There are many fine folks here; you're sure to find fast friends.

Thanks @Annie_H, you reminded me to buy some of those trivets!