Dehydrators and different types of food.

[oober]

Question for all of ya.... Been making jerky for the last yr and sun dried tomatoes at the end of the growing season... Anyways. I forget the french term as a base for a lot of dishes is carrots, celery, and onion... Has anyone tried dehydrating these 3 ingredients to come up with a seasoning starter?

In the process right now to see what the end result is. Will be drying the 3 ingredients above and grinding into a powder.

 

[Burque]

Question for all of ya.... Been making jerky for the last yr and sun dried tomatoes at the end of the growing season... Anyways. I forget the french term as a base for a lot of dishes is carrots, celery, and onion... Has anyone tried dehydrating these 3 ingredients to come up with a seasoning starter?

In the process right now to see what the end result is. Will be drying the 3 ingredients above and grinding into a powder.

The term you are looking for is miraqua.

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[Burque]

Question for all of ya.... Been making jerky for the last yr and sun dried tomatoes at the end of the growing season... Anyways. I forget the french term as a base for a lot of dishes is carrots, celery, and onion... Has anyone tried dehydrating these 3 ingredients to come up with a seasoning starter?

In the process right now to see what the end result is. Will be drying the 3 ingredients above and grinding into a powder.

I haven't used a dehydrator. I use my smoker for beef jerky currently. Let me know how it comes out though... I'm interested.

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[oober]

Dehydrator is nice, very easy to control the temp and can run it over night... I will let ya know how the mirepoix powder turns out.

 

[Crystallas]

Yes to celery and onion. In fact, I just dehydrated 12 bunches of celery a few days ago. Just be mindful that when sliced celery dries out, it gets very light and small, so dehydrate with a net or whatever solution you have to keep it from blowing abouts.

Onion dehydrates, but dehydrating the bulb parts makes it harder to expand the flavor capabilities later. So I generally only dehydrate when I have an excess, not for the purpose of fulfilling a recipe.

I've done wild carrot, queen annes lace, and lots of other tubers. No problem, although some you may want to blanch first.
Never dehydrated standard store bought carrot tubes (have carrot greens and yes they are also good for soups), but I know you can. I do a lot of dehydrating with a food dehydrator, hang methods, and a solar oven. Not many things you can't dehydrate. It's just more about using the right temps, cuts, methods, and other little tricks to reduce oxidation and stuff like that.


Good luck, use that puppy and don't be afraid to experiment. Anything with both a natural sodium content and water content will most likely dehydrate.

 

[number51]

The term you are looking for is miraqua.

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This is a Miraqua.

This is a Mirepoix.

Replace the carrots with bell peppers for the holy trinity in Cajun and Creole cooking.

 

[NFCnB]

i use mine for beef jerky mostly...how do you get rid of the fat?

 

[Burque]

This is a Miraqua.

This is a Mirepoix.

Replace the carrots with bell peppers for the holy trinity in Cajun and Creole cooking.

Wow Google failed me horribly on that one. I stand corrected on the spelling.

I knew what I was looking for and went phonetically and the results looked right, but after doing it again I see it was linking me to the correct spelling... Opps

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[Spunky Porkstacker]

Wow Google failed me horribly on that one. I stand corrected on the spelling.

I knew what I was looking for and went phonetically and the results looked right, but after doing it again I see it was linking me to the correct spelling... Opps*

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*oops

 

[Tater]

*oops

disliked.

 

[oober]

I think with the amount of time it took to get dry enough, I could have had it shipped from Europe. Anyways, will plan on trying again in the future, does taste pretty good.

I do have to get better at cutting everything to the correct size to have everything dried at the same time. Practice will make perfect.

 

[Burque]

I think with the amount of time it took to get dry enough, I could have had it shipped from Europe. Anyways, will plan on trying again in the future, does taste pretty good.

I do have to get better at cutting everything to the correct size to have everything dried at the same time. Practice will make perfect.

Get something like this.
https://www.amazon.com/dp/B01IW6ORD...y9&pd_rd_r=21EQT8PDWPJHNRT0CXR2&pd_rd_w=xR0VV