Culinary Techniques: Dusting Off the Dehydrator

Culinary Techniques: Dusting Off the Dehydrator


File Name : Culinary Techniques Dusting Off
the Dehydrator Length : 4:38
Male Speakers : James Briscione FemaleSpeakers : Dana Cowin
Date : January 4, 2016 [0:00:00:0]
DANA: People give me the most generous gifts. Big, large boxes of this year’s coolest piece
of equipment. But I’m incredibly curious about the dehydrator.
JAMES: We have a really simple dehydrator. This is the type that most people probably
have at home. There’s so many cool things that you can do with it. Take whatever you’ve
got left over and dry it out, and use it in different ways. We’re going to make salsa
powder. DANA: Awesome.
JAMES: We’re going to dehydrate all these vegetables, grind them up and then use them
to season fresh tortilla chips. So we’re just going to start slicing here. I’ll give you
tomatoes, and we’ve got peppers and onions and scallions. So the key here, you know,
when we start slicing these vegetables, is we want to keep it pretty thin so that they
dry evenly and they don’t take forever. DANA: Mine are thinner than yours. Is that
a problem? JAMES: That’s not a problem. You know how
to handle a knife. Just little strips of the zest, we’ve got our lime, we’ve got our peppers.
DANA: I have to say it’s really pretty just as is.
JAMES: It’s just that easy. Makes a really pretty picture for Instagram. We’re going
to take a jalapeno here, because we want a little spice in our salsa. Some onion and
a little cilantro. DANA: What would you do with the peels?
JAMES: The peels have good flavor. They just grind up right with everything else. So now
these are going to take about 12 hours or so. It might go a little bit quicker. But
again, the beauty is, it’s not going to over-dry. DANA: So there’s no, nothing finicky about
a dehydrator. JAMES: Yeah. At 12 hours it’s no different
than it is at 14 hours. That’s the beauty of this low temperature.
DANA: Great. JAMES: So you want to grab a tray here and
we’ll get them into the dehydrator? DANA: Sure.
JAMES: They’re going to kind of shrink down as they start to dehydrate. That’s it.
DANA: That’s so easy. It doesn’t matter what kind of dehydrator you buy?
JAMES: It really doesn’t. With this really simple model, you get everything in there
and you’re ready to go. DANA: And it really, you can’t do it in your
oven, right? JAMES: The problem with the oven, like we
said, is your temperature. In the oven the best you can do is about 150. Here we’re 125
or even below. You can do a range of temperatures here. You can go even lower and you can make
yogurt. All right, so here are some vegetables that we put in yesterday. And you see we’ve
got everything that we need for our salsa. If you want to grab some of those tomatoes
and onions and peppers, just going to put them here into your basic spice grinder. You
know, this is a coffee or spice grinder. You can fill it up.
DANA: Yeah. Am I going to shake it? JAMES: Get this grinding and give a little
shake while, so you just press on the top and then kind of move them around in there
to help them grind. You’re not going to over-grind this. We’re trying to make powder.
DANA: I love that you can put everything in at once.
JAMES: You can do it either way. Like I’ve got everything individual here. It’s fine,
kind of fun to have lime powder in your pantry. DANA: Yeah.
JAMES: You know, put it in your margarita glasses with a little lime powder and salt.
Careful with the jalapeno powder. It’s nearly weapons grade.
DANA: Ooh. JAMES: Now we’ve got a shaker here. So we’re
going to shake some of this in, and we already have a little salt in there.
DANA: OK. JAMES: Because we are making chips after all,
and without salt chips aren’t going to be so good. Give that a little shake.
DANA: Want to be sure it’s all mixed up. JAMES: This is salsa powder.
DANA: I know you want to use it on chips. JAMES: So we’ve got just some regular corn
tortillas, and we’re going to cut them into triangles.
DANA: That part’s really easy. JAMES: Really easy, right? And I’ve just got
a pot of oil, and then just carefully drop them into the oil, about thirty seconds or
so. DANA: OK, that looks yummy.
JAMES: Is really all it takes. You can see they�re already starting to crisp up. Just
want to get them a little more color. You shake the salsa powder, don’t be shy with
it. DANA: Whoo.
JAMES: Give them a little toss and the most important part, the funnest part now, is the
taste test. DANA: Taste test. Let’s see, what do we think?
It’s so fresh. JAMES: It’s chips and salsa. Not just chips
with this. Garlic bread. DANA: I think that’s so brilliant.
JAMES: With this. DANA: Oh my God, salsa popcorn.
JAMES: We’re going to revolutionize Super Bowl food this year.
DANA: I think so. JAMES: With salsa powder.
DANA: Let’s see, like tomato soup and salsa powder.
JAMES: Croutons. DANA: I mean, I think it’s kind of a magic
ingredient. JAMES: Right. There’s so many great ways just
to use the dehydrator just in powdering vegetables and fruits and turning things into what we
never expected. DANA: All right, I’m having another one.
JAMES: I think Dana and I are just going to head off with our bowl of chips, and we’ll
see you guys later. DANA: Yeah. [Audio Ends] Vanan Group of Companies

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