Discussion in 'Feathered Food Court' started by Karnkate, 8/16/19 at 3:27 AM.
Should I do it until they are crispy, or just squishy?
Depends on when you are serving and how you plan to store. If you are only doing it until squishy it is still a perishable food, and would still need to treated essentially as a fresh product. If you are trying to make it last longer and shelf stable, you need to do it until it is totally dry. This can take 6 to 12 hours depending on the thickness, etc
When squishy if not properly stored, its a breeding ground for mold. It's my opinion that unless your trying to give texture to the item into something like soup/stew or chili that you should take them to crispy level.
I also think that its best to over do them than to under do them with the drying.
We have had to leave some things in the dehydrator for 24 hrs to ensure they are properly dried but this is usually things like tomato halves (yummy dried with some garlic on them) or when the weather has been really humid.
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