Guest guest Posted September 10, 2006 Report Share Posted September 10, 2006 Dear Dom, Recently I recall reading something about drying garlic to make my own powder, and somewhere else about being able to buy dry lemon grass from a thai store and am wondering about making it myself. I they are all about the same procedure of a low long oven drying until crisp or leathery (turning)? Short of a thermometer, my oven goes down to 140 and meat thermometer 140', and candy thermometer is mysteryously missing again. I think I would end up barely ligthing the oven until I hear the pilot light come on, what temp that would be? I know I have a drying cherry tomatoes recipe around here also...as to about how long etc....can you suggest the how to's of doing theses things. I now find places that sell dry cilantro also, or mushrooms...I get busy and end up wasting, which I don't like to see happen. So I have been checking on purchasing dry goods, when I am to busy to use fresh. Is tempted to put an iron and fan in the oven! Thank you so much. Audrey > ><snippet> > bake the rolled sprouts at 110F to 120F until fully > dehydrated. > it's best to bake in an oven that can produce this low heat [no > higher than 120F]. A fan-forced incubator is best. One must also make > sure that the baking tray is filled to no higher than 1 " in depth with > rolled sprouts, and the sprout/mix is mixed regularly, until fully dry. > > Be-well, > Dom Quote Link to comment Share on other sites More sharing options...
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