I don’t know why I didn’t take pictures, but I ran a semi successful test of the dehydrator.\u00c2\u00a0 I used up stuff that I wasn’t going to be able to consume before it went bad mostly.<\/p>\n
I had a mix of items.\u00c2\u00a0 I was worried that the onions would flavor the fruits, once it started, because the whole house stunk of onions.\u00c2\u00a0 It didn’t seem to though.\u00c2\u00a0 Also, the noise isn’t too bad.\u00c2\u00a0 It sounded a lot like the microwave in use; and aside from the fact I kept expecting the food in microwave to stop (hah), it wasn’t overly disruptive.<\/p>\n
I made Kiwi chips.\u00c2\u00a0 These are ok, but when we buy dehydrated kiwi, they are much thicker and a little chewier, and my kiddo prefers that to the thin ones I produced.\u00c2\u00a0 I sliced them 1\/4 inch thick on my V-Slicer, and they dehydrated down to a double thickness of cardstock.<\/p>\n
I did some pineapple slices.\u00c2\u00a0 I pulled them out a little chewy, but they are still thinner than my kid would like.\u00c2\u00a0 I learned that if there is the tiniest bit of the skin left on, after its dried, the skin is VERY prevalent.\u00c2\u00a0 It doesn’t shrink up like the flesh and … yuk.\u00c2\u00a0 Bits that I didn’t even notice on the 1\/4″ slices before drying made it inedible without trimming after drying.<\/p>\n
I also had some chile peppers from my CSA box.\u00c2\u00a0 Somehow I ended up with 2 bags with 6-8 peppers per bag.\u00c2\u00a0 I am not even sure what they were.\u00c2\u00a0 They were much longer than a jalapeno, and red.\u00c2\u00a0 Not too spicy, but half my household doesn’t like food that is spicy at all. I didn’t roast and remove skin.\u00c2\u00a0 And it seems like that is all there is too it once it dried.\u00c2\u00a0 It’s all thickened basically inedible skin.\u00c2\u00a0 They don’t have nearly as much flesh as a bell pepper, so I’m not sure I could even skin and de-seed them and leave anything else.\u00c2\u00a0 They would likely be candidates for going very dry, whole, and then using like dried chiles in Mexican cooking, cooking in a liquidy dish to add a little spice and then removing, or possibly rehydrating, slitting open, removing seeds and trying to scrape some of the flesh out for adding heat to a dish.\u00c2\u00a0 They aren’t good for storing as diced peppers, IMO.<\/p>\n
Edit: Turns out they are Doux des Landes Chili Peppers, which are only about as hot as an Anaheim or Dried Pasilla Pepper.\u00c2\u00a0 They come from the south of France and are often used in a Basque recipe pip\u00c3\u00a9rade, which is a stew like dish made of tomatoes and peppers, flavored with a pork product (Bayonne Ham is the traditional product, but pancetta is probably very close and more readily available here).\u00c2\u00a0 Sometimes eggs are poached in it, like a shakshuka.\u00c2\u00a0 It is also served over scrambled eggs, polenta, or poached chicken.\u00c2\u00a0 Interestingly, I am having trouble finding an authentic recipe that actually calls for these chiles.\u00c2\u00a0 Everything in English just says red bell peppers, which I suppose would be similar.\u00c2\u00a0 I am straining my high school French lessons from 1000 years ago.<\/em><\/p>\n – 3 oignons<\/em> Hach\u00c3\u00a9 les oignons, les faire colorer dans de l’huile d’olive. Ajouter piments couper en rondelle et sans p\u00c3\u00a9pins, les tomates peler et couper en carr\u00c3\u00a9, les coins de jambon, le bouquet garni, l’ail, sel poivre et sucre \u00c3\u00a0 votre convenance, un peu d’eau.<\/em> Servir avec des tranches de ventr\u00c3\u00a8che ou jambons de Bayonne po\u00c3\u00aaler. Vous pouvez pocher des \u00c5\u201cufs dedans.<\/em><\/div>\n<\/blockquote>\n I believe that this is a recipe for pip\u00c3\u00a9rade from the poster’s (Great?) grand mother.\u00c2\u00a0 Onions, tomatoes, my chile peppers, hard and fatty corner pieces of Bayonne ham, Olive oil, salt, pepper, sugar, garlic, thyme and (Laurel?\u00c2\u00a0 We don’t use that as a cooking thing here, and that’s my daughters name, heh), water or whine wine.\u00c2\u00a0 The instructions are harder than the ingredients.\u00c2\u00a0 Chop onions, sprinkle with the olive oil (I think in the pan?) and add the sliced peppers (in rounds?), peeled tomatoes (couper en carr\u00c3\u00a9?\u00c2\u00a0 is that “cut into squares”?\u00c2\u00a0 meaning diced?).\u00c2\u00a0 Tie up the herbs in a bouquet garni, toss those in, season with salt pepper and sugar and then simmer 30 minutes to an hour until it gets thick.\u00c2\u00a0 Serve over slices of\u00c2\u00a0 “ventr\u00c3\u00a8che” (a cured pork product like pancetta made from pork belly) or steam fried Bayonne Ham.\u00c2\u00a0 Or poach eggs in it.<\/em><\/p>\n Well, that was a long interlude, oops \ud83d\ude09<\/p>\n I did some onions, both diced and in rings.\u00c2\u00a0 These turned out just fine.\u00c2\u00a0 I am going to give them a try in a recipe tonight and see how they are after rehydrating in a dish.<\/p>\n I also dried some citrus fruits.\u00c2\u00a0 I had some lemons and mandarins.\u00c2\u00a0 I will try grinding a few into powder to see how that goes.\u00c2\u00a0 The rest I am using for holiday decorating.<\/p>\n All in all, a good first run of the dehydrator.\u00c2\u00a0 I am excited about putting up larger batches of things for my LTS.<\/p>\n","protected":false},"excerpt":{"rendered":" I don’t know why I didn’t take pictures, but I ran a semi successful test of the dehydrator.\u00c2\u00a0 I used up stuff that I wasn’t going to be able to consume before it went bad mostly. I had a mix of items.\u00c2\u00a0 I was worried that the onions would flavor the fruits, once it started, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[12,38],"class_list":["post-367","post","type-post","status-publish","format-standard","hentry","category-food-preservation","tag-food","tag-recipe"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=\/wp\/v2\/posts\/367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=367"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=\/wp\/v2\/posts\/367\/revisions"}],"predecessor-version":[{"id":368,"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=\/wp\/v2\/posts\/367\/revisions\/368"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
La piperade des Landes<\/em><\/h3>\n
\n– 1.5 kg \u00c3\u00a0 2 kg de tomates, bien mure de pr\u00c3\u00a9f\u00c3\u00a9rence.<\/em>
\n– 5 – 10 piments vert et doux des Landes (on peu aussi y mettre d autres types, notamment des poivrons, mais c plus tout a fais pareil ^^)<\/em>
\n– quelques morceaux de jambon de Bayonne, id\u00c3\u00a9alement les morceaux trop dur et les “coin” avec le gras.<\/em>
\n– huile d’olive<\/em>
\n– sel, poivre, sucre.<\/em>
\n– 3 – 4 gousse d’ail<\/em>
\n– thym et laurier.<\/em>
\n– un peu d’eau (ou vin blanc).<\/em><\/p>\n
\nLaisser mijoter 30 mn \u00c3\u00a0 1h00 (plus c long, plus c bon). Il faut obtenir une sauce un peu \u00c3\u00a9paisse.<\/em><\/p>\n