Guest guest Posted March 22, 2005 Report Share Posted March 22, 2005 Okay, you folks that make these in dehydrators ... what temp do you use and for how long? I was about to start soaking some cashews, and went back to check NT because I remembered there were some differences in cashews v. other nuts. Upon noticing the notice (heh) about cashews turning out funky if dried too slowly, I was a) disappointed to learn that I'd actually have to dry them in the oven because the dehydrator only goes up to 145-150. This set off a leeeetle light in my head, saying maybe that's why my last batch of crispy peanuts turned out so funky. Because I checked, and apparently I dried 'em at about 100 degrees for, ummmmmm ... maybe 12 or 16 hours. They tasted a little different, but they also weren't exactly crispy either. So, given that experience, my original question still stands, and also - I was going to try to " redo " the peanuts in the dehydrator - basically soak 'em again and then put it up to the highest temp. Anyone see anything wrong with that idea? I did the first shot at those peanuts about a week/10 days ago. If I redo 'em, will I be like , asking if what I just ate will kill me? MFJ If I have to be a grownup, can I at least be telekinetic too? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2005 Report Share Posted March 22, 2005 > Okay, you folks that make these in dehydrators ... what temp do you use and > for how long? > I have made pecans, almonds, cashews and hazelnuts in my dehydrator - but I have no clue what temp it was. I dry for 16 to 24 hours - I just keep tasting until they're crispy enough for me. I just made a batch of cashews last week and they're great. The color did seem to go a little gray after a while (I store them in a rubbermaid container). HTH, Magd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2005 Report Share Posted March 24, 2005 At 08:09 PM 3/22/05 -0000, you wrote: >I have made pecans, almonds, cashews and hazelnuts in my dehydrator - >but I have no clue what temp it was. I dry for 16 to 24 hours - I >just keep tasting until they're crispy enough for me. I just made a >batch of cashews last week and they're great. The color did seem to >go a little gray after a while (I store them in a rubbermaid >container). >HTH, >Magd Well, that'll teach me to just toss things into the dehydrator and forget about 'em! I ended up doing 2/3 of the cashews in the oven at 200, and 1/3 in the dehydrator at 145. The " roasted " flavor of the oven ones was sooooo much better, I pulled the rest out of the dehydrator and they're now finishing up in the oven. Redid the peanuts, too. They're still in the oven, not quite done yet, but they taste MUCH better than they did before. Did some brazils in the deyhdrator - decided I didn't need the roasted flavor for those. They won't be done till probably tomorrow, but the test one I ate was nummy. Thanks for your help! Guess I'll be doing way more nuts in the oven now instead of the dehydrator! MFJ If I have to be a grownup, can I at least be telekinetic too? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2005 Report Share Posted March 24, 2005 > > Thanks for your help! Guess I'll be doing way more nuts in the oven now > instead of the dehydrator! > > > > MFJ > If I have to be a grownup, can I at least be telekinetic too? Hmmm, my oven doesn't go any less than 200 and mine always burned. I don't have a dehydrator so I havn't been making crispy nuts at all. How often do you stir em? Do you leave the door ajar? I would LOVE to make crispy nut in the oven but they always burned. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2005 Report Share Posted March 24, 2005 At 07:32 PM 3/24/05 -0000, you wrote: >Hmmm, my oven doesn't go any less than 200 and mine always burned. I >don't have a dehydrator so I havn't been making crispy nuts at all. >How often do you stir em? Do you leave the door ajar? I would LOVE >to make crispy nut in the oven but they always burned. > > Well, my oven is gas, and it's at LEAST 30 years old, possibly up to 50 (my house was built in 1953, I think, it could be the original oven). Certainly it dates back to a time where I guess it was important to be able to get it to go to lower temps. The lowest setting on the dial was 250, but below that it just says " low " . So I set it to where I thought 200 was, it might actually be lower, been meaning to get another oven thermometer for curiousity's sake, but haven't done it yet (obviously). I left the door closed. Mind you, those cashews were in there for a good 24 hours, probably more - maybe 36 even. The peanuts have been in there since about 6 or 7 PM last night, and they'll go at least until 6 again tonight, maybe I'll leave them till morning. The temp seems to be so low that I've only stirred them up a couple times since last night - no sign of burning, they're just starting to get that nice roasted flavor. Another friend had told me about how easy it was to burn cashews, which was why I did the original post, I was paranoid before I tried it. I've been really pleasantly surprised by this experiment - although it DID mean that I couldn't use the oven for dinner last night - was too afraid that I'd put the nuts back in before the temp was low enough and then burn them to a crisp. LOL. MFJ If I have to be a grownup, can I at least be telekinetic too? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2009 Report Share Posted January 27, 2009 Hi Bev, why do you use salted water. Doesn`t it hamper the sprouting process? Noel EmailUser homecookmom schrieb: > > This is not exactly sprouting but it makes tree nuts more digestible. > > soak 1 pound nuts ( walnuts, pecans, almonds) in lots of water with 2 tsp. > salt for 12 - 24 hours. > > drain and divide onto the trays of a food dehydrator. > > dry according to manufacturers directions until very dry. > > enjoy delicious crispy nuts. > > Bev L > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 27, 2009 Report Share Posted January 27, 2009 Most nuts do not sprout, they soak. I have not dried any yet but I have soaked some nuts, in fact eating, Sprouted Wheat and Grouts i think, and some soaked nuts, with a banana and Goats Milk and it is delicious. I have learned that sprouting all beans before cooking and then soaking the nuts really help me to be able to digest them better. Smyrna, TN US Zone 6b From: Ina Warburg <brocki888@...> Subject: Re: crispy nuts Date: Tuesday, January 27, 2009, 6:33 AM Hi Bev, why do you use salted water. Doesn`t it hamper the sprouting process? Noel EmailUser homecookmom schrieb: > > This is not exactly sprouting but it makes tree nuts more digestible. > > soak 1 pound nuts ( walnuts, pecans, almonds) in lots of water with 2 tsp.. > salt for 12 - 24 hours. > > drain and divide onto the trays of a food dehydrator. > > dry according to manufacturers directions until very dry. > > enjoy delicious crispy nuts. > > Bev L > > Quote Link to comment Share on other sites More sharing options...
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