I think the oven vs. dehydrator (vs. hot sun) question is complex.
With regard to tomatoes, we have stopped dehydrating tomatoes (too much time and energy -- human and electrical). We freeze some.
We do dehydrate alot of peppers in our
160 liter Cabela's dehydrator (you get what you pay for -- this is a great dehydrator)
But, we like some peppers dehydrated and some dried/roasted in the oven at low heat.
We have found that we like Mareko Fana pepper flakes that are dehydrated, and Aji Amarillo flakes that are lightly roasted. It is all a matter of trial and error, and TASTE.
Quote:
Originally Posted by Fiishergurl
Oh cool... does using a dehydrator work or is the oven better?
Ginny
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