What can I say, I really like this kitchen appliance.
Here's what I made:
- Beef Stew (American? Traditional?)
- Moroccan Beef Stew
- Sriracha BBQ Chicken Wings
- Whole Roasted Chicken
- Rib eye steak w/ mashed potato
- Pulled Pork (for bbq pork buns)
Here's what I've dehydrated:
- fresh apple rings (with and without cinnamon), 135 F for 8-10 hours
- orange or lemon slices (for stews or hot drinks), 135 F for 8 hours
- organic spinach (to make spinach powder), 135 F for 8 hours
- organic Swiss chard (to preserve for use in a future soup), 135 F for 8 hours
- maple thyme chicken jerky (this was really bland), 150 F for 5 hours
- tamari chicken jerky (as a human snack), 150 F for 6 hours
- fresh herbs from the garden (oregano, scallions, chives, etc.), 135 F for 4 hours
- wild pacific shrimp (as an ingredient in Chinese cooking), 135 F for 4 hours
- banana slices, 135 F for 10 hours
- rosemary wine salt (as the last step in the process), 120 F for 12 hours
On the meat jerkys:
- 135 F if making it for your canine or feline pet
- 150 F if making for humans
