Food Dehydration at Home

Dehydration removes moisture from food, concentrating flavors and creating textures available through no other method: crispy kale chips, chewy fruit leathers, powdered sauces and edible soil. A food dehydrator set between 52 and 71 degrees Celsius handles most tasks, though an oven on its lowest setting with the door ajar works at home. Moisture content determines timing: herbs take one to four hours, firm fruits and vegetables six to twelve, meat jerky four to fifteen. Humidity is the biggest enemy: in warm, moist climates results will be softer and stickier, as several chefs discovered. Once dried, store in airtight containers away from light and moisture; properly dehydrated food keeps for months.