Perfect for cucumber, carrot, potato, cheese, chocolate, garlic and even peanuts, almonds. Finish your food preparation with 3 interchangeable blades and makes slicing, shredding and grinding easily. Multifunctional & Powerful: cheese shredder vegetable cutter turning a circle equals to the common kitchen knife cut 12 times.The innovative design keeps your hands in zero contact with the blade, allowing you to use the product safely. Hardness and wear resistance, very sharp tool. High Quality & Safety: The three different circular slices of the rotating cheese shredder are made of food grade 430 stainless steel and 100% BPA-free ABS plastic.
Tray cucumber slicer how to#
How to Make Shrub Syrups (cold process vs.MAKE SLICING, SHREDDING AND GRINDING EASILY! FEATURES:.Red Pepper & Eggplant Spread for Cheese Trays & Sandwiches.Freezing Compound Butters made with Fresh Herbs.Preserving Fresh Herbs as Herbal Infused Salts.Freezing Summer Tomatoes (plus freezer tomato sauce recipe).We talk about preserving food and it’s a great community! More Methods for Preserving Summer’s Produce: It’s a great way to make use of the food you grow yourself or pick up at the farmers’ marketĬheck out our facebook group called Grow Your Own Food at Home. Try your hand with fruit roll-ups, jerkey, or dried berries. One of her favorites are these dried beet chips. I grow and dry chile peppers and spices, which keep for a year and are much better than store-bought spices. You can dry fruit, vegetables and even meat. Once you get the hang of drying food, the preservation world really opens up. Other Low Carb Snacks to Make in Dehydrator If you already have a knife and don’t want another kitchen tool, just make sure your knife is very sharp and keep your fingers away when slicing things thinly. The disadvantage of a mandolin is the cost. It has legs which make it stable on the counter, and a knob that keeps your fingeres away from the very sharp blades.įrench mandolin from de Buyer (with cucumber slices) I like the French de Buyer Mandolin (photo below) because of the range of control you have over the thickness or thinness of the slices. There are many brands of mandolins, and some are very inexpensive. A good mandolin allows you to set the thickness of the slices, and is much quicker than a knife (once you get it down). The thickness of the slices will determine how long to dry the chips and how crispy they will become. I personally am not that skilled with a knife. If you are extremely talented with a knife, you may be able to get consistent, thin slices. One of the keys to successful salt and vinegar cucumber chips is consistency of the thickness. Good used ones are fairly easy to find on local marketplace apps. Mine broke after limited use and their customer service was abysmal.
The only one I would NOT recommend is one by Ivation. So, if you choose a less expensive one, just make sure it has a temperature setting that you can control and think about how many trays you might want in the future. Many of the inexpensive ones work fine but they have limited temperature settings or they may not be flexible in the amount of trays you can add. There are some that are not as expensive however. I have 4 of them now as we dry chile peppers and tomatoes on the farm for making our spice ble nds. My favorite dehydrator is the American Harvest (aka Nesco brand, American Harvest).
So to summarize, I prefer the dehydrator because of the higher level of control over the final product. This will vary of course, based on how thick you slice things, and how much water is in the produce. I dry most everything at 135 degrees, which seems to be the sweet spot for crispy dried produce. I find you can also moderate the exact temperature better in a dehydrator. You don’t want to get up at 3 am to turn it off….like I did. That means thinking ahead a bit when using a dehydrator. It takes around 12 hours to dry chips in a dehydrator, compared to 3-4 hours in the oven. The down side of a dehydrator vs the oven is time.
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