Yes, I cried. Then, I abhorred the stench of onions for the 36 hours it took to dry the onions. After the dehydration in the dehydrator, I spread all the onions on a plate in the oven with the light on. The oven light finished the drying process. And, the odor renewed itself. Lastly, I put the onions in a pint jar and set that in the oven with the light still on. After the pieces of onion seemed properly crunchy, I lay the lid on the jar, slightly crooked to allow the last of moisture and heat to escape.
I know you have seen this first picture, but I wanted the saga pictures all in one post. Here is how it all began. Yes, the details are fascinating...lol.
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| 5 pounds of free onions |
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| chopped--8 cups and a piece to use now |
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| Onions took four dehydrator shelves |
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| Yield--one pint dried onions |
Further advice:
*Don't do this when the humidity is 100%
*Chopping onions finer would speed the process.
*Don't cry; it goes faster if you can see.
*Re jar this into four half-cups for easier handling during cooking.
DONE, but without pictures of the four 4-ounce jars.
DONE, but without pictures of the four 4-ounce jars.
I am thoroughly pleased with the dehydrator except for one thing. I cannot see the controls. This is a tall dehydrator, placed on a counter and is under the upper cabinets. I have to use the book to work the controls and a flashlight to see the control marks for temperature and time.
But, I have dehydrated onions...all free to me except for a bit of electricity.
Wow, you sure are brave! I did this, but outside on my covered front porch. We went in through the side door to help keep the smell out of the house. It took me about the same time to dry 10 trays. Cheapo dryer and I kept rotating the trays thinking it would help things dry faster. Not sure if it helps or not. I cut my pieces thinner but larger pieces (if that makes sense) on my mandoline slicer. My thought was that I could crush or break up the pieces if I wanted smaller. I have since started making things in larger pieces, which has made things look better when dried, and more closely resemble the fresh food when I rehydrate. Its also less work for me and not as many fly away pieces. Your jar looks very pretty! Well done brave soul.
ReplyDeleteDid I miss how you got the onions for free? Perhaps you said and I just wasn't reading carefully, but I am quite curious as to how you acquired your great score of free onions.
ReplyDeleteKathy, in order to dry rings, you should blanch in boiling water for one minute and then drain. I think that would have made my dehydration process faster. My small pieces fell through the mesh. So, that is something for me to consider with garlic. Maybe I will use the fruit roll-up sheet fro those. I am afraid of the mandoline and have never used it...lol. A screened porch would really be great.
ReplyDeleteBLD, someone asked if I would like some onions. When I said "yes," I was handed the bag. I was shocked when I felt the weight and thrilled with Vidalia's.
I love my mandoline. I was afraid of it at first too. I never wanted one until I saw the stainless steel professional one at Costco. Very sturdy with a large holder to protect your fingers. Only $60.00 but has more than paid for itself in the 4 years I have used it. Still looks and works like new. Invest in a good sturdy one with a large holder to protect your fingers. This is not a place to go cheap, just as with a good knife. Some of the cheaper ones are very wobbly and seem unsafe to me. I always cringe when I seem professional chefs on TV use those cheap wobbly ones. I am surprised someone hasn't lost a finger yet.
ReplyDeleteThat stench doesn't even smell like onion to me. I did this once and decided that from there on, I'd use a root cellar instead. I wanted to make powdered onion but got so little for the trouble that I vowed to never try again!
ReplyDeleteI'm glad that you are satisfied though:) Whats next on the dehydrating agenda for you?
Kathy, my mandoline is a Cuisinart that I bought several years ago when I actually could afford it. It was in a store going out of business. I think I paid about $40 after the markdown. I need a work table to devote to all this slicing, dicing, and drying.
ReplyDeleteLindaM, I have some yellow squash and zucchini that I might dehydrate. There is not enough, so I will have to find something else to put in there. Dried zucchini is so sweet. I love it. I may make some grape jelly. It smelled enough like onion. Yes, if I grind it, something I thought about, there will be precious little. I dried jalapenos on a string, hanging in the window and ground them into pepper--no heat, no smell.