Dehydration Failure

Discussion in 'General Survival and Preparedness' started by azrancher, Nov 6, 2016.

  1. azrancher

    azrancher Monkey +++

    OK, I was drying some tomatoes, boy they either end up paper thin, or take forever to dry...
    But that wasn't my failure.
    MM34, why didn't you tell me that when I dehydrate cucumbers... that I should salt them first.

    They taste like nasty cucumber chips, FAILURE!

    AD1, Yard Dart, Motomom34 and 3 others like this.
  2. GOG

    GOG Free American Monkey Site Supporter

    Thanks for lesson. I appreciate you doing the research. ;)
    Motomom34 and Sgt Nambu like this.
  3. Sgt Nambu

    Sgt Nambu RIP 4/19/2018

    You want to dry food lightly seasoned, the way you would if it was being eaten fresh. Just a little less, especially sodium!
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  4. Sgt Nambu

    Sgt Nambu RIP 4/19/2018

    Wow, I have never tried reconstituting cukes! But, you could to do it in salty water! I'm guessing texture will be a problem! :coffee: :cautious:
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  5. Mindgrinder

    Mindgrinder Karma Pirate Ninja|RIP 12-25-2017

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  6. Thunder5Ranch

    Thunder5Ranch Monkey+++

    Some things are best not dehydrated :)
    Motomom34 likes this.
  7. Motomom34

    Motomom34 Monkey+++

    No that was not me. I would not do cukes because the kids dislike them. I actually had a discussion on salting things. Slightly off topic but when cooking steak many throw salt on their steak for season pre-cooking. The person I was speaking with said this dries the steak out and salt should never be used when cooking meat. This included roasts and such.
    Sgt Nambu and chelloveck like this.
  8. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    Gordon Ramsay disagrees, and so do I. When I prepare a steak or rack of lamb for the BBQ, I always marinade and use coarse salt just before hitting the grill. Turns out to be the juiciest meat ever. The trick is searing the juices inside. But, some chefs will disagree about salting before grilling, and it's a point some will contest and have heated arguments over. Naturally, you don't want to salt for long periods, unless you are preparing a corned beef or something. I guess it's all up to your preference. ;)
    Ura-Ki, chelloveck, Yard Dart and 3 others like this.
  9. GrayGhost

    GrayGhost Monkey++

    ^^^ This. Coarse salt and a searing fire are key.
    Ura-Ki likes this.
  10. ghrit

    ghrit Bad company Administrator Founding Member

    Absolutely agree. Salt will draw water to the surface which will enhance the searing/sealing process. Just put the salt on no more than 5 minutes before hitting the grill.
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  11. Ganado

    Ganado Monkey+++

    Salt is a great tenderizer for cheap cuts of meat. Bury the meat in salt 1 hour for every inch of thickness.

    Wash off the salt after. You can make tough meat tasty

    Back to tomatoes.. I blanch tomatoes run them through the food mill and make tomato leather which can be dried enough to make powdered tomato as well. It's a lot of work
    chelloveck likes this.
  12. Motomom34

    Motomom34 Monkey+++

    The person I was having a discussion on salt on meat keep saying, "If you dehydrate with salt then what do you think it does to your steak." Some believe that salt dies period. I have never tenderized with salt, interesting @Ganado
    Ura-Ki and Ganado like this.
  13. Ura-Ki

    Ura-Ki Grampa Monkey

    Salt closes up the grain of Meats. It also firms up Fish. We use salt to cure Sardines and herring for fishing as it stiffens the flesh up really well as "fixing" any cure you use AND color! For Cooking, Use coarse salt just before grilling as it helps trap the moisture inside, thus making your meat more juicy and tender! It can be used as a tenderizer too but takes longer! The trick is to use butter when cooking as it helps draw off the salt as the meat cooks, and you end up with less sodium in your meat! Sorry for the thread drift!
    Motomom34 and Homer Simpson like this.
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