I have way too many zucchinis and figured they might make a nice snack.

Will be purchasing a dehydrator soon & was curious if you can add Greek yogurt to the mix?

Is there any taste difference between the two? I know it definitely affects shelf life but e.g. I love tru fruit - would a dehydrator give me a similar taste experience or should I save up for a freeze dryer?

I’ve had a Nesco with 8 shelves for awhile now and like making my own jerky. I find that the normal 5lbs of ground meat that the premade seasoning packets are made for fits on the trays about perfectly. But the Nesco seems to dry jerky unevenly, even when I rotate the trays (top to bottom) and of course they aren’t as easy to fit in the dishwasher. For those who have tried both kinds, would you say getting an oven style machine (Corsi, Excalibur etc.) will be an improvement in time it takes, not having to rearrange shelves every few hours, and easier to clean?

Hi, I recently bought a Ninja Foodi MAX 14-in-1 SmartLid Multi Cooker. It has a dehydration setting. I'm a vegetarian that doesn't go backpacking but I'm interested in turning vegetable scraps into soup stock.

So good people of this sub. Does anyone have any experience with this machine and do you think it would be fit for my purposes?

I’m trying to decide on a dehydrator. I’ve heard great things about the Excalibur dehydrators but I’m not sure which model to get. They have the new 10 tray ones that are stainless steel with glass door and are 800 watts for similar prices as the older model 9 tray ones. Seems odd. The older 9 tray models seem to be tried and true though. I was leaning toward the 3926TB model but would love to hear from anyone who has any of these model to see what you would recommend. I’ve also looked at samsons stainless steel 1000 watt “silent” dehydrator. Looks great and similar price range as well but I’m not sure of the quality. Anyone have experience with it?

Has anyone tried this before? I know tofu jerky is popular, I've had it and liked it. But tofu is somewhat expensive where I live so I often make chickpea tofu, which turns out sort of like a silken tofu. Has anyone tried dehydrating it before? I'm not sure if it would work since the texture is different than the firm soy tofu I usually see used.

I'm looking to dehydrate some locally grown apples into apple chips and then possibly grind them into a cinnamon sugar apple powder akin to like Apple jacks. This way I could use it to season my oatmeal or anything like that.

If I make this, how long do they actually last? I'd rather hear it from people who've actually prepared them then random food blogs.

Hi y’all. Title kinda says it all - I’ve been passively interested in getting a food dehydrator, and trying to turn this into actively participating. What machines/equipment do y’all recommend? I’m not afraid to spend money, but don’t want to waste it.

In particular, I want to dry out fruits to use in baking. I make a mean scone, and they turn out the best with dried fruit. I also imagine I’d start doing my own snacks and eventually seasonings.

Hello all, I was wondering if dehydrating fruits and veggies gets rid of a significant amount of the nutrition content? Everything I've looked at online has given me different answers so I was hoping to get some here. Thank you!

Does anyone know any brand that has square vacuum sealer bags? So instead of two folds there’s four. Vacuums flat but can make a square when opened

Interested to know if traces of lemon would be left after dehydrating, as I've an allergy to lemons. That is, after soaking can I rinse the juice off before placing apple slices in the dehydrator? Trying to get my kid to eat healthy but he has a severe allergy to citrus so am concerned about any citrus residue remaining. I'm aware you can't taste it after the process, it's not the acidity he's allergic to but the other part (I'll spare you the complex chemistry lesson to explain this). Thanks in advance on any response.

Hi what are everyone’s favorite things to dehydrate? I just got a machine and heard it’s good to make treats for pets.

Maybe mildly interesting, but I've been making jerky and got a new Excalibur dehydrator that wasn't making it quite as crispy as the old STX. Decided to check the temps and saw that the STX fluctuates but generally runs higher overall. Both set to 158F.

I did read in the STX instructions it would do this... any idea why its designed to fluctuate? What benefits does that have?

https://preview.redd.it/q71udpmhcwwc1.jpg?width=1136&format=pjpg&auto=webp&s=db19549666f2b527ded6d8af2cf920e65e2b2f48

Thinking about dehydrating celery in my samsung oven ( has a dehydrator setting ). Question to you good folks is what thickness of celery and temp of oven?

I was browsing Amazon for food dehydrators when I saw these flip cookies in the reviews. There's no doubt that this looks delicious and pretty and would be perfect to make for gifts. But I was curious how to make them? How are the patterns on them made?

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This is probably a silly question. Sorry in advance !!...

https://preview.redd.it/ltog1rx8edwc1.png?width=751&format=png&auto=webp&s=0455384a62f81cf5f51d6bcc3a0a962c3414942c

https://preview.redd.it/1j2ujrx8edwc1.png?width=810&format=png&auto=webp&s=7e69f747aa7796a358f4b24d93150f4374e6aba7

https://preview.redd.it/x6w6orx8edwc1.png?width=1341&format=png&auto=webp&s=48aa77bf189fcf3ba3585466e10a1293faed2946

Do you feel as though the flavors are kept pretty well, and would transfer well in tea's and cocktails?

I got some MRE Mylar bags similar to mountain house and I’m doing some experimenting. Could use recipes

I dehydrated two limes and two lemons (skin and all cut into slices) and three mandarins with no skin. Dried them bone dry then ground them up fine so now I have a wee jar of citrus powder. Add some to some mayo with a little garlic, cumin and paprika for a truly delicious dip for yam fries.

I recently got a Excalibur 10 tray with 16 x 16 trays. The size is great but as im laying out the jerky I have to use a full size sheet pan which seems overkill and a pain to wash.

Anyone have better ideas? The 2/3 sheet pan is slightly too small and the next best thing I see are 18" square pizza pans at about $40 a pop.