In recent years the range of cookware available for the private market has experienced great growth, making it possible today to find in the shops not only all kinds of culinary tools, but also appliances, machines and appliances that nobody would have Raised to have in their homes. This is what has happened with the dehydrating machines.
If you feel passion for the kitchen and you also experience an irremediable attraction for any novelty, going for a walk around specialized stores is a high risk activity. I am afraid that is my case, and I admit that when I found myself in some Swiss department stores with a section dedicated to strange cooking machines I was a little self-absorbed. But it was the dehydrators that caught my eye, and luckily, my family too. It was necessary to make room in the trunk of a box of negligible size on the journey back to Spain.
To be honest, we had a lot of dehydrator reviews above above questions about the use of our new acquisition. Would it be tricky to use? Would it work? Would the purchase really matter to us? I will share with you my experience using a dehydrator so that each draw their own conclusions on whether it is worth investing in it, or if it will be just another mess.
In the first place, I think it is convenient to clarify the concept of food dehydration a little. Although at first it may sound strange, in fact we are surrounded in our day to day of dehydrated products, since it is also a technique that has been used for a long time for food preservation. Dehydration basically consists of eliminating the highest possible concentration of water present in a given product, making it much more concentrated and thus lengthening its shelf life.
It is a procedure that has been practiced for centuries, when it was essential to try to accumulate the surplus of seasonal products to be able to dispose of these foods at other times of the year. The most primitive techniques, which are still used, are based on letting vegetables and meat or fish dry outdoors, in the sun or in the shade. Losing almost all the water they contain prevents them from developing microorganisms and other processes derived from moisture, which cause the deterioration of food.
It should not be confused with lyophilization, a more complex process that has been used in recent decades especially in the food industry, and more recently, by some great chefs. Lyophilization consists of eliminating moisture through freezing produced in vacuum, and requires specific machinery, and also much more expensive. The results obtained are similar to heat-dehydrated products, although unlike them, they do not practically alter the original flavor.
Dehydration offers not only the advantage of extending the life of food, but also handling, transport and storage facilities. But in addition, at the moment it is a technique that is used more by the possibilities that it provides in the kitchen, since the dehydrated products contribute textures and different flavors with which we are allowed to play when cooking with them.
In recent years the range of cookware available for the private market has experienced great growth, making it possible today to find in the shops not only all kinds of culinary tools, but also appliances, machines and appliances that nobody would have...