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Dehydration, a natural ally in the kitchen

Dehydration is one of the oldest food preservation methods known to man. It involves exposing food to hot air at a low temperature for a fixed period, thereby extracting the water.

By Chef Javier Medvedovsky Your email (*) print

According to numerous studies, the ideal temperature for drying food is up to about 45 degrees. Any temperature higher than this will begin to destroy food enzymes. Enzymes are very important for digestion and are also the source of energy.

There are two ways to dehydrate: 1: with the sun (the most natural way, but not always available. You'll also expose the food to humidity, birds and other unwelcome visitors ...)
2: you can also use an electric dehydrator.

If we go back to the time of the Essenes , we note that in order to make bread, instead of grinding wheat into flour (such as we do today) today, they allowed the wheat to germinate, ground it and exposed it to the sun, thus dehydrating it.

Today, with dehydration, we can make strikingly original dishes.

Dehydration is one of the most interesting processes that I have investigated during my career as a chef. When I first tasted of a dehydrated cookie from the U.S., my senses literally tingled with delight. I immediately started researching. Thanks to the Internet and books published by American chefs, I discovered the endles possibilities.

In my case I use dehydration inspired and based on the Raw Food Diet. I dehydrate vegetables, fruits, seeds, grains, seaweed ... all from the plant kingdom. I get all the natural flavors that I then combine with other methods, that preserve the nutrients, such as germination, fermentation, liquidizibg, grinding ...

There are many different electric dehydrators. The Excalibur was the first one I bought and I find it convenient and easy to use.
I'd encourage you to experiment and create new, healthy recipes with this method. Here I give several creative examples to inspire you.

Tower of the gods

Crackers with Parsnip and carrot paté

Comments

Delicooks 21.10.2012

Hola Laura, Para deshidratar galletas y que queden crocantes, primero te digo que 14horas puede ser poco. Todo depende de la masa que hagas la temperatura de deshidratado y la temperatura ambiente. Yo por ejemplo con un deshidratador a 45grados en un lugar h?medo, las galletas, como me las describes, las dejo una noche, las doy vueltas a la ma?ana y luego las dejo todo el d?a. Ten en cuenta que nunca se van a quemar, tranqui!! como mucho quedaran mas secas. Saludos Besos
CARMEN TORREZ 11.10.2012

COMO PUEDO DESHIDARTAR UN HUEVO DE MANERA CASERA.PARA HACERLO YO EN CASA..ES PARA UN REMDEDIO PARA MI HIJA, SE LO AGRADECIRA MUCHISIMO
lau 11.10.2012

Hola!! mi nombre es laura, vivo en argentina. me gustar?a saber qu? estoy haciendo mal con mis galletas raw ya que nunca me quedan crocantes. Las dejo cerca de 14 hrs en deshidratador, las coloco bien finitas en la bandeja, los ingredientes son lino molido, algunos vegetales y condimentos, todo procesado. No s? cual es el problema... Gracias por su ayuda!
galilea 28.03.2011

Muy interesante lo que decis acerca del deshidratador..yo os queria hacer una pregunta ,por favor.Yo tengo kefir los nodulos,podria desidratarles en un deshidratador electrico? ...esperando vuestras respuestas tk

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