fruit and veg leathers: easy and not just for kids - food dehydrator recipes

What does a primary school packed lunch have in common with $300? a-
Dinner at three pointsMichelin-Star restaurant?
Nowadays, both often include edible leather: fruit puree (
Or, more often for restaurants, vegetables, such as tomatoes or onions)
Thin coating, dehydrated until elastic.
Commercial fruit leather is introduced in the factory in the yard, while those fruit leather supplied at high places
A reasonably priced restaurant is prepared by a professional chef, so you might think that such a modern idea is beyond the capabilities of a home chef.
But actually, make a full-
Natural fruit leather, a delicious, healthy and highly portable snack for lunch boxes or backpacks. My 10-year-
Old love mango chili skin.
You can make delicious vegetable leather with the same technology, adding interesting modern flavor to traditional dishes.
For example, in The Cooking Lab, we put tomato skins on lobster rolls.
A small piece of thin onion strip is well decorated for cold dishes or Vichy Susie;
The apple skin is beautifully matched with pumpkin soup.
All you need is a blender, an oven and about 20 minutes of preparation to make the leather yourself.
It takes one to three hours to dehydrate leather.
The thicker the mud layer, the longer it takes to dry
But you can do other things when they are sitting in the oven.
Timing is not important for these recipes.
There are only three preparation steps: preparation of fruits or vegetables by core taking, stripping and cutting;
Stir all the ingredients in the mixer into a smooth slurry;
Then spread the pulp thin evenly on the silicone baking pad.
Offset spatula is the ideal tool for the last step, but if you don't, instead, you can wrap six to eight circles of masking tape at both ends of the ruler so that it leaves a gap of about 1/16 (2 mm)
When you draw it on the mat.
In addition to the leather made of fruit like mango, which naturally contains a large amount of pectic, you need to add a small amount of gel to the original pulp to get the proper stretch of the leather.
Pectin can work, but its gel strength varies greatly depending on the acidity of the pulp.
In the baking ingredients channel of the large grocer, you can find the Xanthan glue, which performs more stably.
Xanthan is a natural product fermented by sugar.
It's something powerful, so measure it carefully.
If you have a digital scale, please use a digital scale.
Beginning and End of Sweet Raspberry leather: 2 hours: 42 cups (300 grams)
Raspberries1 tablespoon (12 milliliters)
Cooking oil 1/4 cup (45 grams)sugar0. 6 grams (3/16 teaspoon)
The implementation of the Huangyuan gumArrange item --by-17-
Inch non-stick silicone mat on the paneled baking tray.
Heat the food dehydrator to 150 degrees Fahrenheit or set the oven to a minimum temperature.
Mix all the ingredients in the blender and then stir to a full mix for at least 30 seconds.
Work quickly, pour the pulp into the mat, and spread it into a 1/16 thick uniform layer using an offset spatula or other long flat appliance.
If the puree is put too long in the blender, it can turn into cream freeze --like gel;
If this happens, mix it again until it becomes flowing enough and you can easily spread it across the mat.
Place the baking pan in a dehydrator or oven and dry to leather and sticky.
1-drying time
1/2 to 2 hours is typical, but the time required may vary greatly due to the thickness and humidity of the mud layer, the temperature of the chamber and the humidity of the air.
Use it if there is a convection setting on the oven.
When the leather is finished, gently peel off from the mat and trim it to a separate service size with scissors;
Cut it into long thin strips for decoration.
To store leather products, roll them individually in wax paper and roll them up with plastic wrap.
When packaged in this way, the leather will be kept for a week.
Start and end of mango pepper leather: 2 hours: 42 cups (300 grams)
Peeled cut mango (
About 1 mango in middle)1 tablespoon (12 milliliters)
1 1/4 teaspoon of oyster sauce (6 grams)
1/2 teaspoon of Sugar1 (3 grams)
Minced chopped Thai red pepper or red Mexican pepperby-17-
Inch non-stick silicone mat on the paneled baking tray.
Heat the food dehydrator to 150 degrees Fahrenheit or set the oven to a minimum temperature.
Mix all the ingredients in the blender and then stir to a full mix for at least 30 seconds.
Work quickly, pour the pulp into the mat, and spread it into a 1/16 thick uniform layer using an offset spatula or other long flat appliance.
If the puree is put too long in the blender, it can turn into cream freeze --like gel;
If this happens, mix it again until it becomes flowing enough and you can easily spread it across the mat.
Place the baking pan in a dehydrator or oven and dry to leather and sticky.
1-drying time
1/2 to 2 hours is typical, but the time required may vary greatly due to the thickness and humidity of the mud layer, the temperature of the chamber and the humidity of the air.
Use it if there is a convection setting on the oven.
When the leather is finished, gently peel off from the mat and trim it to a separate service size with scissors;
Cut it into long thin strips for decoration.
To store leather products, roll them individually in wax paper and roll them up with plastic wrap.
When packaged in this way, the leather will be kept for a week.
Other fruit leather as indicated above, but can replace 2 cups (300 grams)
Cut, peel and cut Persimmon, apple, pear or apricot for raspberry and reduce the amount of sugar to 2 1/2 tbsp (30 grams).
Eat more sugar if you or your child prefer sweet snacks.
_ Start and end of tomato leather: 2 hours: 1/8 cups in 41 cups (300 grams)
3/8 teaspoon tomato pasteurized sauce (18 milliliters)extra-
1/4 teaspoon of virgin olive oil (21 milliliters)
E3/16 teaspoon of red wine vinegar 6 drops hot cooker (0. 6 grams)
The implementation of the Huangyuan gumArrange item --by-17-
Inch non-stick silicone mat on the paneled baking tray.
Heat the food dehydrator to 150 degrees Fahrenheit or set the oven to a minimum temperature.
Mix all the ingredients in the blender and then stir to a full mix for at least 30 seconds.
Work quickly, pour the pulp into the mat, and spread it into a 1/16 thick uniform layer using an offset spatula or other long flat appliance.
If the puree is put too long in the blender, it can turn into cream freeze --like gel;
If this happens, mix it again until it becomes flowing enough and you can easily spread it across the mat.
Place the baking pan in a dehydrator or oven and dry to leather and sticky.
1-drying time
1/2 to 2 hours is typical, but the time required may vary greatly due to the thickness and humidity of the mud layer, the temperature of the chamber and the humidity of the air.
Use it if there is a convection setting on the oven.
When the leather is finished, gently peel off from the mat and trim it to a separate service size with scissors;
Cut it into long thin strips for decoration.
To store leather products, roll them individually in wax paper and roll them up with plastic wrap.
When packaged in this way, the leather will be kept for a week.
Onion leather can replace tomato leather according to the recipe above, but can replace 1/8 cups (300 grams)
Make onion or scallions into tomato sauce and replace olive oil with cooking oil.
Edit note: W.
Walter Gibbs is the editor. in-
The director of the culinary laboratory, a culinary research team led by Nathan Myhrvold, produced the culinary books "Modernist Cuisine: Art and Science of Cooking" and "Modernist Cuisine".
Their new book, modernist food photography, is due to be published in October.