HOW TO DRY YOUR DISHES

Daily Mail - - News -

1 Fruit, veg­eta­bles or meat are placed on sep­a­rate tiers which are ad­justable to al­low dif­fer­ences in ven­ti­la­tion. 2 Food is warmed at be­tween 38C (100F) and 68C (154F). Fans draw out mois­ture. 3 Ex­cess mois­ture is pushed to the vents and re­leased. 4 After be­tween 6 and 14 hours, de­hy­dra­tion is com­plete. The food is dry through­out and ap­pears leath­ery. 5 Nu­tri­ents are locked in, the food is pre­served for longer and no cook­ing is re­quired.

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