Excalibur 5 - Tray Dehydrator

Excalibur 5-Tray Dehydrator for great tasting and long lasting fruits, veggies and jerky! Save the flavor, save the nutrition, SAVE BIG BUCKS! Eating healthy can get expensive... especially fresh produce that seems to go bad the moment you get it home. The Excalibur is a compact Food Dehydrator with plenty of room to make jerky or dry your favorite fruits and vegetables so you can keep them edible longer while still maintaining almost all the taste and nutritional value! Excalibur! Holds 5 to 6 lbs. of meat; 5 trays with 8 square feet of drying area... means BIG CAPACITY; Easy to clean with removable doors and trays; Trays roll out easy so you can check on drying process; 8 1/2"h. x 17"w. x 19"d. with 5" fan. Order Now! Excalibur 5-Tray Dehydrator

There's nothing like a nice, ripe, delicious apple freshly picked from the tree, although the same might be said of garden fresh peas or a crisp, healthy carrot newly plucked from its earthen home.

But why, then, do we allow those apples to fall from the tree and rot upon the ground? Why do we go to the trouble of picking all of those great looking, red, ripe tomatoes only to allow them to slowly spoil as they sit in baskets and pails carefully placed in kitchen or pantry? The standard answer is "too much crop and too little time."

"When we can't even give them away to family and friends," we ask ourselves, "what else can we do?"

Food storage might be an answer to that. Unfortunately, it takes a long, long time to cut, peel and prepare fruits and vegetables for canning, freezing or dehydrating; and that can be time that we don't have.

The thing is, that time can be lessened. The old, wringer washers probably got clothes just as clean as do the new automatic washers, but who would willingly trade an automatic washer for those old, labor intensive machines even if those old appliances involved some initial cost savings? Similarly, cutting, dicing and peeling doesn't all have to be done by hand. There is a wide choice of tools and appliances to make those jobs much, much easier, and considerably quicker.

Pressure canners cut down on time, and are environmentally friendly. The right juicer, used when needed, can end the rotting of apples upon the ground. The combination of a good blender and the right food dehydrator can have you making your own fruit leather and other snacks. It may be just a matter of doing some checking, choosing appropriately, and investing wisely in order for you to "waste not" and "want not" without crashing into that wall of "too little time."

Even though you may have to open the pocketbook a little to get started, food storage really is a way of saving money by cutting down on grocery bills, and who would not want to do that in times of tight money and uncertain jobs? Food storage done wisely can also be much easier than what many envision.

The author of this article is the webmaster for http://www.storeitfoods.com, a site providing tools and tips for those interested in a home, food storage program.

dehydrator

Just Jerky : The Complete Guide to Making It

Here's the do-it-yourself guide to making your own jerky in an oven, smoker, or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.

The world we live in is full of varied cultures & traditions, each one featuring their own unique way of cooking & hence offering a diversified taste. Chinese cooking is one among the most followed ones.

As a nation, China has several festivals and traditions. Accordingly they have varied dishes for each event. In America, Chinese skills of cooking are looked upon as an art. For centuries together, their delicious delicacies are tickling the taste buds of the Americans.

Here are a few key features of Chinese cooking:

1. Chinese cooking is relatively quite easy and quick.

2. The specialties in Chinese items are categorized as per the nation's culture, festivals & districts.

3. Some examples are steamed fish, Doufu, dark vinegar rice served with ginger, din sum, etc.

4. Cooked tea is the most preferred drink with the Chinese cuisine. In china, different varieties of tea are planted, hence, it becomes a part of their daily routine.

5. The basic ingredients of Chinese food are water and/or oil.

6. Chinese cooking takes care of everyone's personalized tastes as the food items that can be added to these dishes are quite optional and can be modified as per an individual's choice.

7. The recipe centers on - simply mixing the right items to match up to one's taste.

8. The Chinese recipes do not involve lot of spices. They rather focus on the use of flavorings like cloves, aniseed, ginger root and Sichuan peppercorn.

9. Most oft, the Chinese chefs prefer using more of soy sauce, Shaoxing wine and oyster sauce. These add to the flavor and make the food more presentable.

10. Cooking the ingredients mainly involves some enlisted cooking techniques. These are shallow frying, stir-frying, roasting, deep frying, steaming, red cooking and stewing.

11. Stir frying implies frying the food at a very high heat in very little oil. In this case the food is cooked quite quickly as it is necessarily sliced in very small sized pieces.

12. In case of steaming, Chinese cooking traditionally involves the use of bamboo steamers. The bamboo steamers consist of a stack on their top so as to steam several items simultaneously.

13. To cook the larger pieces of meat, red cooking is the trick used in Chinese cooking.

14. Last but not the least, Chinese food features two key ingredients that are noodles and rice. People across the globe identify the Chinese culinary with noodles and rice. They are not only fast to cook but are also quite good to taste.

From being an indispensable fraction of the restaurant industry worldwide, to the households across the globe, the Chinese cuisine is loved by one and all.

It is quite simple to cook and with some tips and tricks, all of us can learn this cultural cooking.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, "Cooking Mastery!" from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

dehydrator

Nesco American Harvest FD-61WHC Snackmaster Express Food Dehydrator All-In-One Kit with Jerky Gun

The FD-61WHC Snackmaster Express All-In-One kit has a top mounted fan. Easily dries fruit, vegetables and jerky quickly and evenly. Dries food in hours not days. Comes with 5 trays and jerky gun. Unit disassembles easily and all parts are dishwasher safe except the power head. The Opaque Vita-Save exterior helps block harmful lights which destroys nutritional content of food being dehydrated. The Patented fan flow radial air action forces air down the center of the unit and horizontally across each tray for fast, even-drying. No need to rotate

It's a funny old world, things go in and out of fashion and it's said to be the doom of man that he forgets (I like that one!). One thing that fits into this pattern is the consumption of raw foodstuffs, back in the day it was ALL we could do!! Yet now it's seems to be viewed as a new and healthy trend. Chew on that for a while, there is really very little out there in the dietary world that we have not already done, got bored of, forgotten about then had come back as the latest trendy thing to do.

Reading this may mean you are interested in raw food consumption, and good on you! Fresh food eaten raw can literally make your day! It's also one of the simplest of techniques to master; you need a few good tools and a little imagination.

The principal behind raw food consumption is simple: raw food is intact, all the fragile nutrients are present and none of it's "life force" is lessened by processing. It's bonkers when you ponder that most of our food takes days, weeks or even months to reach us from the moment it leaves the soil or is plucked from it's branch. Then the first thing we do is heat treat it!! Cooking as we know it undoubtedly lessens the nutrient potential of fruit and vegetables. As does heat treatments like pasteurizing, or freezing and excessive delay in food reaching our plates (food miles).

So what do we need to eat raw? Strictly nothing more than our teeth, but to spice things up and broaden what we can make a few benchmark tools are required! A Single auger juicer will allow you to juice, grind, mince, and make sauce, importantly you much choose a slow turning machine, as high speed juicers introduce heat and oxygen (two destroyers of nutrients). A powerful blender will add smoothies, milks and more to your menu. Think of a dehydrator as a low temperature oven than gives your fruit and vegetables a shelf life but without lessening the nutrient value too seriously, a dehydrator in your kitchen will allow you to make all sorts of snacks and goodies and make sure nothing goes to waste!

We think that live natural food creates lively natural people. Next time you're in the queue at a burger bar you too may feel, as we do, that we are on set of a zombie movie! Find a juice bar or whole food cafe and compare the buzz!!

In conclusion then we are cellular beings, what I mean by that is nothing hokey it simply means that we are make up of billions of cells, these cells are constantly replicating, dying off, fighting disease and doing thousands of other functions on our behalf. Cells are like miniature factories, then need raw material, and they produce waste materials, we think the best raw materials you can give yourself is a fresh raw "living" diet!

For more information on juicers, blenders and raw food.

Mark Snare owns and operates http://www.juiceproducer.com and lives a fresh and fruity life!

dehydrator

Hiking And Eating Like A King With FBC

I simply love to hike camp, hunt and fish and do it just any chance I get. What I don't like is carrying pounds and pounds of gear the weight tends to distract me from the joys of the experience. So I am always looking for ways to lighten the load so to speak now I am not what they call an "Ultra-Light Hiker" I just don't subscribe to sawing my toothbrush in half and ripping all the tags off my gear to save a few ounces. Nothing wrong with this method it's just not for me.

My basic pack weighs about 30 pounds, but when I load it with food and water it soars to 45 or even 50 pounds. So I learned to carry less water as I can always (I HOPE AND SOMETIMES PRAY) find some on the trail and purify it and that helped immensely. However the food issue was still a weighty concern even though I usually just pack Military Meals Ready to Eat known as the MRE and some freeze dried or dehydrated food like Mountain House which is excellent pack packing food, but again weighty. Luckily a few months back a hiking friend introduced me to FBC.

Freezer Bag Cooking and before I explain the procedure I want to share with you that I no longer carry a set of cooking gear a plate or even wash dishes any more and that my friends is a true blessing in it self. I prepare the meals at home and put all the ingredients in a zip lock freezer bag. In the field I simply add boiling water from my canteen cup to the bag place the bag into what they call a cozy for insulation and wait 10 minutes eat a delicious meal then throw the now empty freezer bag into my trash bag clean up my spoon and move on to more pressing matters like a good cigar and a sip or six of my favorite brandy.

On a three day two night excursion I will prepare two breakfast meals three lunches and three dinners throw in some snacks and only add about a pound and a half to my load. Another plus is the food is great because I made it. Well my wife really makes it I'm not that good and I like my own food (Ah my wife's) indeed I do.

The only caveat with FBC is if you want to eat your own great food you will need the ability to dehydrate either by the home oven or using a dehydrating machine which is more efficient and it is so easy. Even when I hike solo the grand kids still love helping me prepare and bag the staples. We have great fun and they learn about cleaning and cooking food. Last month on a weekend fishing trip they made my favorite Grand mom's home made 6 layers Lasagna they simply separated three of the top layers which made two large pieces then they cut those into about 2 inch squares...well except for the 10 year old some of his pieces where err...let's just say uneven. Popped the meal into the dehydrator and 8 hours latter I had these ugly little chunks of dried Lasagna in a freezer bag. But at camp when I re-hydrated them they became beautiful bites of my wife's tantalizing 6 layers Lasagna that had the aroma of an Italian restaurant. My companions were a bit jealous.

Day 1 Johnny's Meaty Mac and Cheese:

4 Oz Dried Macaroni

1 PAK MRE Cheese Or store bought cheese pak

4 Oz Gravel (Hamburger meat Lean)

1 PAK Olive oil

2 Oz Dried tomato

2 Tbsp Dried milk

At home combine all ingredients except MRE Cheese and Olive oil. At the camp pour in one cup of boiling water stir add the MRE Cheese stir again add oil stir again. Let bag sit in a cozy for 15 minutes.

or

2 Packs Instant Oatmeal
1 Box raisins
1 Tbsp Dried milk
Cover with water cozy for 10 Minutes

Because of space constraints I can't go into details or other recipe's, but if you enter freezer bag cooking into your search engine it will produce a plethora of sites that go into great detail about the whole process including dozens of recipes. So learn enjoy and eat well. See you on the trail.

http://www.007information.com
A portal site for all Mr. Sniders companies

dehydrator
dehydrator
dehydrator
dehydrator
dehydrator
dehydrator
dehydrator
dehydrator
dehydrator
dehydrator