Drying is the oldest, method of preserving food known to humanity. Since its discovery hunters have made biltong or jerky, the fisherfolk have turned herrings into kippers, and farmers all over the world have dried every kind of fruit and vegetable.
The poisons in our environment have made it almost impossible to dry food in the sun and dried food that is sold in the supermarkets too often has unacceptable additives. it is of course possible to dry food in an oven, on a windowsill, in any place warm air circulates, but the invention of the food dehydrator has made drying safe, simple and fun.
Drying Food tells you how to get the best out of your dryer. With it you can dry all kids of foods including meats, fish, poultry and all kinds vegetables and herbs. Dried food often takes up much less storage space than frozen.
Once you're drying you can happily try over 150 new recipes drawn from all over the world -- delicious main course and side dishes using dried food.
Ricky Gribling was born in Delft, Holland, an area famous for its cooking and preserving. She has trained in Hotel/ Motel Management. She has always been fond of dried food but grew more and more worried about the chemicals and additives which may be present in bought food so she tried to dry her own. This was in the days before commercial dehydrators were available so in her first attempt she used a record player with a perspex top!
She has continued her search until she has found what she believes to be the perfect domestic dryer. Then by trial and error she worked out the best way to dry food and cook all kinds of fruit vegetables and meat. Drying Food is the result of her research.
|Artist / Author||Ricky M. Gribling|
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