IKE

a dehydrator (with pictures) |

by:IKE     2019-06-21
Before refrigerators, freezers and plenty of preservatives to prevent food from spoiling, people rely on drying to safely store fresh food.Removing water from fish reduces the feeding of bacteria, mold and hungry bugs.This means that it will take longer for dry fish to deteriorate, which is for camping, hiking, lunch boxes, long-Distance drive and other unrefrigerated fun.
The more fat your fish tissue contains, the longer it will take to dry.For example, fatty fish like salmon perform well in a dehydrator, but may not dry effectively when simply pickled and air drydried.So match the fish of your choice according to your drying method.Flounder fish and cod are great for pickling, drying and drying, as are bass, panfish, big hali fish, dog fish, apper fish and tuna.If you start with the whole fish, remove the head and tail and clean the internal organs.Leave your skin on top or remove it according to your personal taste.Cut the fish into slices and keep the thickness consistent to make sure all the pieces dry at the same speed.
Salt helps to absorb moisture from fish, which is probably the oldest known way to make dried fish.Once the fish is cleaned and washed, soak it in a solution of 1 cup of salt to 1 gallon of water.Measurement is not necessarily accurate.Soak the fillets for 30 to 60 minutes and rinse them thoroughly.Add a little extra flavor by rubbing the fillets with seasoned salt.Garlic, lemon pepper, rat plum and chili powder are all supplements to the taste of most fish.Place the fillets on the reactive mesh screen and place them for two to three days in the sun.Cover the fish with a cheese cloth, if you like, to protect it from bugs, but don't cover it with something solid like plastic wrap, otherwise the water won't evaporate properly.
Key to the oven-The temperature of grilled fish is low and the time is calm.Prepare the fish by soaking the fish in salt water and rinse it thoroughly.Refuel the grill or non-grillGalvanized mesh screen to prevent the fillets from sticking together.Warm up the oven to 110 degrees Fahrenheit.Set it at 145 F or minimum if it won't be that low, it will open the door.Season your fillets with herbed salt if you wish, and place them on a layer of the oily mesh screen.Put them in a warm oven for 60 minutes and turn them.Continue cooking the fillet until it is completely dry and stored in a closed container.
The dehydrator helps to speed up the drying process, although the preparation work is the same as pickling or oven drying.There are two basic types of dehydrator.One provides a stackable tray with a fan at the bottom that can blow hot air to the food, and the other is a box that can unload the shelf.The second type of fans can be found on the back and bottom, and some do not have them at all because they use convection heat.Small, stackable models are usually the cheapest, but hot air distribution and temperature control may not be accurate enough to dry fish safely.The tray must be rotated to ensure that it is evenly dry, which can be time consuming.The larger dehydrator will distribute the heat more evenly without having to rotate the tray.Depending on the size and thickness of the fillet, it is expected that it will take one to two hours to dry the fish.
Dried salted fish can be used in a variety of ways, from being a snack to adding flavor to other dishes.Before adding salted fish and dried fish to the recipe, rinse it first to reduce the strong salt flavor.Dried fish can be crumbled on salads and pasta and added to the soup, a staple of many Asian recipes.
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