Dehydration is one of the oldest methods of preserving food. In fact, it’s been used for centuries as an effective mechanism for safely storing fruits, vegetables, herbs, pasta, and even meat. And thanks to the revival of DIY methods like fermentation and canning, food dehydration is having a moment. But this time it’s not just for hippies and backpackers.
In her new book, “Dehydrating: Simple Techniques and 170+ Recipes for Creating and Using Dehydrated Foods,” author Jeanette Hurt shares the many reasons why buying a dehydrator is a smart move for home cooks. passionate.
In this week’s podcast, we catch up with Hurt, author of 15 tomes including “Wisconsin Cocktails,” “The Joy of Cider,” “Cauliflower Comfort Food,” and “The Unofficial ALDI Cookbook,” about his latest release. which offers advice, recipes and ideas for preserving the harvest, reducing waste, saving money and creating inventive gifts for food lovers.
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