Everthing You Need to Know About Magic Chef Food dehydrator Instructions

Sunday, July 12, 2009

Nesco American Harvest 5-Tray FD-35 425-Watt Snackmaster Dehydrator

Drying apple slices in just five hours and beef jerky in seven, this 425-watt dehydrator is exceptionally fast for its price range. Its patented hot-air circulation system ensures not only speed but uniformity, so foods dry evenly. Each of the five trays is 13-1/2 inches in diameter and 1/2 inch deep (the plastic dehydrator stands 10 inches high), providing more than 12 square feet of tray space for drying lots of fruits, vegetables, herbs, and flowers at one time. Available separately is a two-tray accessory pack that expands the dehydrator to seven trays. Also available separately are accessories for drying fruit rolls, soups, and sauces and for making jerky from ground meat. Accompanying the dehydrator is a detailed instruction booklet with a drying-time chart for various foods and recipes for cooking with dried foods. --Fred Brack

If you love chili as half as much as I do, you have probably wondered what goes into an award winning chili recipe. Since then International Chili Society is the one that decides the highest award, I figured they would be the best criteria to examine:

1) Consistency: The chili should be a smooth combination of meat (or meats) and gravy. It certainly should not be lumpy or have big chunks of vegetables or meat. Smooth is the key here.

2) Aroma: Right off the bat, the chili should smell appealing. Of course some smell stronger then others, which is okay as long as the smell itself is something that would invite one to come over and taste it. Now don't get me wrong, I personally have eaten chili that smelled bad and was delicious, I'm just sharing with you what the judges look at.

3) Red Color: Yep, that's right. The "official" judges look for chili to have a red color. No gray chili here folks!

4) Taste: In my opinion the most important aspect of chili Judges compare the taste against the four typical taste sensations which include sweet, sour, salty, and bitter.

5) Aftertaste: Does the chili leave a pleasant taste in the mouth, or a potential "kick" that has smoke coming out your ears? This is also an important aspect of judging chili

So remember to keep these basic principles in mind the next time you sit down to work on your next bowl of award winning chili One final suggestion, make sure you document EVERYTHING you do. I can't tell you how often I've added a pinch of something and enhanced flavor, only to forget exactly what I did.

Have fun!

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