june1971
Hello, experts in drying everything edible! I'm new to this business, it's just that this year there are a lot of apples in the country, well, sooo many. I wanted to dry quickly (I used to dry it in the oven when there were few of them). I found articles on the Internet about drying in the microwave. I was glad that in 3 minutes in total the apples were supposedly dried there. And nothing happened! Not at 100 MW, as the Internet recommends, not at higher power, not even with convection. It turns out wet slices, in my opinion, even cooked. )) At high power or for a long time - they burn out.
A question for connoisseurs :))) Has anyone tried to use a microwave for drying? And what did you do? Am I doing something wrong?
quince
So drying takes place in the Convection mode at 40 degrees, we do not turn on the microwave mode at all, otherwise it will be cooked, not dry.
Yaroslav
Quote: quince
drying takes place in Convection mode
And what do you dry and what is better to lay out on? Can the mushrooms be dried?
titanik
I tried to dry tomatoes in the microwave. Convection at a temperature of 40C is very long, it takes two to three days. The microwave works noisily, the maximum time is two hours, then it must be started again, that is, nights and working days fall out of the process. I ended up buying a separate dryer. And the process went much better.
Macha
Quote: titanik

I tried to dry tomatoes in the microwave. Convection at a temperature of 40C is very long, it takes two to three days. The microwave works noisily, the maximum time is two hours, then it must be started again, that is, nights and working days fall out of the process. I ended up buying a separate dryer. And the process went much better.
Yesterday I dried a bucket of cream-tomato successfully on convection... Three 300 ml jars came out.
I'll tell you in more detail.
I immediately loaded the entire volume - I built a kind of whatnot: a crisp plate (it doesn't matter that crisp, it's purely like a wide container), on it a low grate from the MV, and a high grate from the MV. Three floors.
Cream (medium size) was cut in half, cleaned of juice and seeds, folded on the floors, sprinkled with Provencal spices (there is a little salt in the composition, but not enough).
First, I turned on convection at 100 degrees for an hour. Allowed to cool outside the stove... The aging steps are important and can shorten the drying process significantly.
I repeated this several times, experimenting with temperatures in the range from 100 to 120 degrees. See for yourself. But see the readiness of wilting on the cooled tomatoes. Nothing burnt, I am satisfied with the quality of the withering.
My MV Samsung works quietly, including on convection. I coped with this bucket in a day, in the evening I put it in jars and poured everything with hot oil, sprinkling with garlic.




I have Isidri, I dried tomatoes in it. She's just in a different apartment.
But with the dryer, the process took much longer. I would not say that now my quality is worse.

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