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Post by capecmom on Feb 16, 2011 18:10:25 GMT -4
Wayne,
All you do is peel the skin off-I used a paring knife. Slice into 1/8th" sized disks. Boil in water 2 times for 10 minutes. This boils off the shuddery nasties that ginger can sometimes have. When you drain it the last time add 4 Cups water and 1 cup sugar. Parboil (it takes awhile) until the syrup boils almost completely out of the pan. When it is almost dry, drain off the rest of the syrup and then put the ginger in some white sugar to coat. Take the pieces out and let them dry completely on a rack. Mine took a few days but they are nice and dry now.
Powerful stuff! But yummy. ;D
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Post by nhlivefreeordie on Feb 16, 2011 20:25:27 GMT -4
I am not sure if I should candy it, or maybe start some to be able to harvest my own.
Shawns wife Theresa brought out some of her dehydrated goodies when we were there Saturday. Kiwi, jerky and all kinds of things she dried. They were fabulous! She has an Excaliber.....I want one bad.
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Post by capecmom on Feb 16, 2011 20:50:21 GMT -4
I would love an excalibur also but for now spent only 68.00 on a snackmaster. It works great! I got it on Amazon.
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Post by Martin on Feb 16, 2011 21:01:44 GMT -4
I would love an excalibur also but for now spent only 68.00 on a snackmaster. It works great! I got it on Amazon. FWIW, Lem Products has the Excalibur 2500 on clearance for $120. www.lemproducts.com/category/83The thing about all those dehydrator drying racks, especially the plastic ones, that drives me further insane is the cleanup....jerky cleanup is the worst! I made a stainless steel skewer dehydrator to hang the jerky....makes cleanup much easier! ~Martin
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Post by Martin on Feb 16, 2011 21:11:01 GMT -4
Wayne, All you do is peel the skin off-I used a paring knife. Slice into 1/8th" sized disks. Boil in water 2 times for 10 minutes. This boils off the shuddery nasties that ginger can sometimes have. When you drain it the last time add 4 Cups water and 1 cup sugar. Parboil (it takes awhile) until the syrup boils almost completely out of the pan. When it is almost dry, drain off the rest of the syrup and then put the ginger in some white sugar to coat. Take the pieces out and let them dry completely on a rack. Mine took a few days but they are nice and dry now. Powerful stuff! But yummy. ;D I've made it for years in a similar way, but I don't use a dehydrator. The recipe I've always used is from Helen Witty's "Fancy Pantry" cookbook. If you ever have a chance to pickup any of Helen's cookbooks, go for it! She's one of my favorite cookbook authors. Anyway...here's the recipe..... Crystallized (Candied) Ginger 1 pound stem ginger or smooth-skinned, juicy mature ginger. 3 cups sugar, plus additional for coating. 3 cups water. 2 tablespoons light corn syrup. 1. Preparing stem ginger: Break the rhizomes apart at the joints and scrape off the thin skin, using a sharp knife. Trim off the stem bases and any bruised or discolored ends. Slice the sections slightly on the bias into pieces about 1/4 inch thick. Place theginger in a large saucepan, add cold water to cover the pieces by 2 inches, and bring it to a boil over medium heat. Lower the heat, cover the pot and simmer for 2 1/2 hours. If the liquid level drops below the ginger at aby point, add boiling water. Drain the ginger, add fresh water to cover and simmer it for another hour. or until the pieces are very tender. Drain the ginger. Preparing mature ginger: Scrape, trim and slice the rhizomes as described for stem ginger. Place the slices in a bowl, add cold water to cover the pices by 2 inches, and let them stand overnight. Drain the ginger and a place the slices in a large saucepan. Add water to cover the pices by 1 inch and bring everything to a boil over medium heat. Lower the heat, cover the pan and simmer the ginger for 10 minutes. Drain the ginger, cover it and repeat the simmering and draining at least three times; after the fourth simmering, taste a scrap of ginger to see if its hotness suits you. If the flavor is still to strong, change the water and repeat the simmering once or twice more. Continue cooking the ginger in the final water until the pieces are very tender, 2 to 3 hours, adding boiling water as necessary to keep the ginger covered with liquid. (This cooking can be done in several bouts, if that's more convenient.) Drain the ginger. 2. Candying either stem or mature ginger: Combine the 3 cups sugar, 3 cups water and corn syrup in a large saucepan. Bring the mixture to boil over medium-high heat and boil it 2 minutes. Add the ginger slices. Heat the syrup again to boiling, shaking the pan often, and boil it hard for 1 minute. Remove the pan from the heat; let it stand until the ginger and syrup are completely cool, or as long as overnight. 3. Return the pan to the heat and again bring the syrup to a boil. Adjust the heat and simmer the ginger, covered until the pieces are translucent and very tender, which can take 1 to 3 hours; stir it occasionally. If the syrup becomes too thick before the ginger is translucent, add a little hot water to restore its consistency. 4. Finally, cook the ginger, uncovered, shaking the pan often, until the syrup is reduced to a spoonful or two. Remove the pan from the heat and let it stand a few minutes. 5. Fork the ginger pieces onto a wire rack and leave them to dry at room temperature,a matter of an hour or two. When they are no longer sticky, roll the pieces in granulated sugar to coat them well. Store the ginger in a covered container at room temperature. ~Martin
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Post by capecmom on Feb 17, 2011 21:39:40 GMT -4
Thanks Martin! I think I like your recipe better!
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Post by azlonerider on Mar 4, 2011 21:06:05 GMT -4
While I was at work my wife diced up 19lbs of onions and put them on the dehydrator.
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Post by ☼ ЯÏĊk ☺ on Mar 5, 2011 8:35:35 GMT -4
I'd have been crying for a week.
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Post by capecmom on Mar 5, 2011 9:55:33 GMT -4
Oh Andy, did she put it outside? ?? Stinky. I usually buy dehydrated onions. They are pretty cheap.
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Post by azlonerider on Mar 5, 2011 10:34:13 GMT -4
Yeah, she put it out in the drive way right next to the door to my shop so when I go to my shop I get hit by the onion wall.
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Post by nhlivefreeordie on Mar 5, 2011 10:50:56 GMT -4
I dehydrated a whole bunch of garlic last year, OMG was the stench horrific, and the Cherry Bomb peppers and Hungarian hots actually burned your nasal passages.
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Post by ☼ ЯÏĊk ☺ on Mar 5, 2011 11:11:38 GMT -4
I just hang my long thin hots on fishing line and let them dry that way. I almost killed myself with horseradish in the Cuisinart 4 years ago. I opened it and tear gassed myself. I wont do that again. Dumass. I have noticed that a blender packed full of herbs turns into about an inch of powder. Makes you appreciate the store prices somewhat. If I knew they werent soaked in chemicals... LOVE to dry some garlic to make minced and powder. I'll use last years until it starts to shrivel, then dehydrate them. I love fresh crushed garlic in olive oil to dip crusty bread into. Yummy.
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Post by cutter on Mar 5, 2011 17:41:42 GMT -4
I've been using this really old 4 drawer dehydrator that doesn't have a fan. I've used it for grapes, plums, cherries, pears and potatoes and always complained about how long it took and how you always had to move drawers around. I received an unexpected tax refund this year and wanted to use part of it on a new dehydrator. I got the refund on Friday so Friday afternoon I ordered a Excalibur 3900. Imagine my surprise when UPS showed up Saturday at 10:30 am with my new dehydrator. Less than 24hrs after ordering. This is going to be a good summer.
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Post by cutter on Mar 12, 2011 13:52:49 GMT -4
I kept the dehydrator busy this week. Did canned peaches($3.49 for #10 can), cameo apples ($1.99 a 5#bag) pears(not a good price but had to try it), Potatoes(99c a 5# bag). Everything came out wonderful. I introduced my 4yr old grandson to dehydrated fruit and he loves it. While the potatoes are cheap I want to try to dehydrate enough to get a 5gal bucket full. I found a recipe for scallop potato sauce on line. I love the new dehydrator.
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Post by ☼ ЯÏĊk ☺ on Mar 12, 2011 13:57:59 GMT -4
Its a great feeling when the food starts piling up, isnt it? The piece of mind is....priceless.
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