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Post by Starchild on Mar 5, 2007 12:49:25 GMT
There are many ways of drying food for preservation.
In the mediterranean there are sun-dried tomatoes, which supermarkets here tend to charge an absolute fortune for.
In Africa, Biltong (dried meat) is made traditionally by hanging meat in the hot sun to dry, although these days it is done commercially in special rooms due to hygiene and stuff. It is still done the old way by traditional tribesmen. And it tastes better than jerky too! Somewhere I do have plans for a homedrying biltong box.
These days there are many commercial dryers on the market, with prices varying from approx £70 to £200 for household models. This preserving method does work better if you also have access to a vacuum sealer. Although it seems like a lot of expense to start with, the thought of less food wasting and spoiling is a bonus.
Drying food has many advantages, you don't need a freezer or fridge to store it, you can eat dried fruit and veg when most stuff is out of season, dried onions are damned good at absorbing excess liquid in stews, soups etc.
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Post by stormy on Mar 5, 2007 18:11:26 GMT
we used to have a drying wardrobe in our shed. (which i must add was also the gateway to the land of narnia) it was heated and vacumed sealed and locked lol.
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