The topic is about the electric dryer, my dried and sun-dried fruits / vegetables / fruits / herbs / herbs cooked in MY electric dryer
Drying and drying in an electric dryer turned out to be in demand at the forum, I did not even expect that this would happen.
This topic is a kind of announcement of recipes / blanks prepared by me in MY electric dryer.
electric dryer Ezidri Snackmaker FD500Low mode (low) 35 ° С;
Medium mode (average) 50-55 * С
High mode (high) 60 ° C.
Detailed information about this model of electric dryer can be obtained on the website
🔗Cook with pleasure and enjoy your meal!
Family dryerBase - ABS plastic
Base cover - Fireproof polycarbonate
Pallets - ABS food grade plastic
Mesh Sheet - Food Grade PP
Pastille sheet - Food grade PP
Cover - ABS plastic
Diameter - 340 mm
Height - 268 mm (5 trays)
Basic set weight - 3.4 kg
Maximum number of trays - 15
Tray construction - Double wall
Passport power - 500 watts
Mains power supply - 230-240 V, 50 Hz
Safety - Thermal fuse, double insulated
Temperature - Touch (Low-Medium-High)
Warranty - 24 months
Basic set - base, 5 pallets, 1 mesh sheet, 1 marshmallow sheet, instruction and recipe book.
Can be increased to:
15 trays for drying herbs and flowers;
12 trays for drying fruits and vegetables, as well as meat;
10 trays for drying mashed potatoes, snacks and soups.
The temperature changes by touch, three positions:
Low 35 ° C;
Medium 50-55 ° C;
High 60 ° C.
The smartest dryerGreetings to you, my dear reader, summer resident and farmer!
About ten years ago I came up with the "law of success": any business can be improved by an order of magnitude. And imagine, life constantly confirms this law! My latest find is the Isidri dryer. Soon a year has passed since we have been using this amazing thing, and each time we experience a heap of joyful delight. Illuminated by the "second law of success": a truly Smart Thing constantly gives joy and novelty. And not otherwise!
We all remember ordinary washing machines. They just twisted. And nothing - for half a century everyone rejoiced in him. But remember the moment when you first felt what an automatic washer is: Lord, FREEDOM! .. We came to the conclusion: about the same "Isidri" differs from most of the cheaper dryers. To talk about such a miracle in passing, as in advertising, is to anger God. I'll tell you how the soul asks.
We are all accustomed to drying surplus crops - fruits and vegetables, roots and herbs. And we dry the fish, and even the meat. But this business somehow does not cause enthusiasm. Run all the time, cover it from flies, carry it out, keep an eye on the weather ... And drying - it is drying, it has little resemblance to a living product: it darkens, loses its taste and aroma, shrinks. Even spicy herbs, the same thyme or lemon balm, sagging in the attic in the rain, start to smell of hay ... As a result, we go to some supermarket and stock up on imported "drying", raisins and dates. True, their Chinese half was boiled in sugar, while the others were diligently treated with sulfur dioxide, tinted, and prunes with raisins and also fat - for shine ... But beautiful and sweet. And home drying has been in jars for years: children do not eat, and they themselves are not very eager.
The solution is obvious: put a heater with a fan on the bottom - drying becomes fast and reliable.Now such dryers are produced both in our country and in other countries. Compared to air-sun, they make drying much easier. But, like any heating device, they require regular attention and participation of the hostess, otherwise troubles are possible. It seems, well, how can this be improved? .. New Zealander Kevin Anderson - a good genius of our time - could. And he did not just improve it - he made a revolution in this matter. He created his smart dryers, Ezidri. A play on words can be translated like this: "drying is easy and simple."
Imagine this drying: fruits and vegetables almost do not change color, practically do not lose their lively aroma, and the taste is the same, only much thicker. That is, they simply dry up in volume. And all this in one night: in the evening I put it down, ready for dinner. And most importantly: I turned it on and forgot. The dryer itself is responsible for the uniformity and quality of drying. For complete safety - too. All your work is to lay the slices and take out the finished "crop". Add to this the real limitlessness of possibilities: tomatoes, melons and watermelons (!!) are no harder to dry than apples, just a little longer. Dry watermelon tastes and smells like living, only sweet, like caramel. Dry melon is really melon! Strawberries smell like strawberries sprinkled with sugar yesterday. Raspberries - the same red, almost dried up, and smells like raspberry jam ... I have never eaten dry apples, and I eat izidria apples like sweets. Pears - words are useless here. And if you dry ripe, fragrant apricots! .. Have you tried a fragrant dry peach? Slightly soak the eggplants - you can stew, like from the garden. Dry tomatoes smell like vigorous tomato juice; I broke it into borscht - as if I had cut fresh ones. Sweet pepper smells so fragrant that you can't put your nose into a jar once again: imagine the aroma of dry paprika, enhanced by five times. Mushrooms are generally not to be inhaled more than once! And the spicy herbs, green and almost alive, begin to smell almost like essential oils ... You can't even buy them from Abkhazians in the market!
Have you imagined it? .. And we are already beginning to figure out what this means. This, brothers, is a different life. First, we won't freeze anything else! The taste deteriorates, the aroma is zero, vitamins are lost - why ?! I'm not talking about kilowatts. The same is with canned food - annual rolls, when the house for a whole month turns into a "hellish kitchen": at least half is no longer needed. Vinegar, salt, lemon, vitamins - minuscule, from long storage they become poisonous - and it's not good for themselves, let alone grandchildren! .. And the drying is in sealed plastic or glass jars in the same cabinets, the aroma is gaining. Open the can - the spirit for the whole room! No preservatives, no cooking or frying. And all the work is to cut into pencil-thick slices and spread out on trays.
How does Isidri do everything herself? I cannot but dwell on its features.
Now there are a lot of dryers on sale, and basically half the price. Saving is a sacred thing, and I ask only one thing: do not take the pig in a poke, take a closer look at them. Well, to begin with, just ask: what happens if you dry a watermelon on it? .. And check out the sellers' “uncommon expression” ... Also ask: what will happen if you turn it on and go to work for a day? Further I would not go into details. But I advise you to delve into it.
First of all, ask: is there actually a fan in it ?! Once we almost took a Chinese one, almost the same in appearance and very cheap. Fortunately, we went to check - and there is one heating element! It's like putting it on the stove: everything is on fire from below, and damp above. Similar dryers are produced in Russia.
Have a fan? Excellent. Ask exactly how the warm air moves. It is most important. In most of the models we have studied - from the bottom up, through the trays. This means that you need to regularly change their places, otherwise everything is the same: from below it has dried up into dust, from above it is still damp. The instructions sometimes indicate: "control the readiness of the products every hour." In Isidri, equally warm air is blown horizontally along each tray with equal power, from the perimeter to the center. All trays are like one surface: they dry equally, without requiring any intervention. Put different fruits - even the smells won't mix.
By the way, about the fan efficiency. The usual load for Isidri is more than a dozen slicing trays, while in the farm model it is all twenty, and for herbs - thirty. Where does this effect come from? The point is that the "Isidri" tray is not just a "lattice". This is a masterpiece of engineering. A whole design bureau worked on it for almost a year. The air currents not only move as they should, but cunningly reinforce each other. Put your hand over a working dryer - see for yourself.
Be sure to be curious about what will happen if the fan suddenly fails. Attention: for many models, the heating element does not turn off at the same time! The minimum is the dryer simply melts, the maximum is fire. The instructions say: "The device requires constant monitoring." Or even cooler: they say, put the device only on fireproof surfaces to avoid fire. You know, a very sad picture is drawn: watch, watch, change the trays in places - naturally, you are a hostage of the dryer!
Isidri has a thermal fuse. Even if, God forbid, the motor fails, the heating element immediately turns off - no risk and loss.
Only now "Isidri" motors practically do not fail: they are designed for 2-3 years of continuous operation. According to Kevin, in the production of dry products, these dryers work like that - without shutting down for years. Then he replaced the motor - and forgot again for three years. Imagine the quality? .. I don’t know if there are analogues in the world with the same reliability! I realize that our power surges can make any technology old. Therefore, it is not necessary to run the dryer continuously. A convenient timer has been produced for Isidri this year. I set the optimal time - the dryer will turn itself off, having prepared the optimal product.
Here is another line of many instructions: "make sure that no liquid drips down from the trays." This is because vertical air dryers have a mesh bottom, and a fan with a heating element is right below it. The bottom of "Isidri" is a continuous smooth tray with a rim. No liquid can enter the electronics compartment. And in case of especially juicy meat or fresh watermelon, you can also put a tray for marshmallows underneath. Then he washed - and the whole problem.
It is also important how the dryer behaves at different temperatures. "Isidri" - behaves remarkably. I set it to 55 ° C - it will keep it at 55, and it doesn't matter how much it is outside, 15 or 35 ° C. The thermal sensor turns off the heating element if there is enough heat, and turns it on only when needed. Otherwise: the warmer, the less the heating element works.
First, energy consumption is reduced by more than half. For example, the working power of the "Snackmaker" model is 500 W / h, but in reality it "eats" 180-250. The same is in the Ultra-1000 model. And only the simplest "Classic-300" does not regulate the temperature - here the average optimum for room conditions (50-55 ° C) is set. But even at full load, it "eats" only 300 W / h.
Secondly, and most importantly, it turns out that temperature uniformity is the main factor in high-quality drying. I confirm: I have never seen such drying anywhere else.
Another very important indicator is the actual capacity of the tray. Quoting the manuals of several vertical blow dryers: "To ensure good airflow, the fruit pieces should not touch each other." And a photo: there is one orange on the whole tray, so spread out at ease. God forbid from such "sybarism"! On the Isidri tray, you can put slices entirely, "with tiles", and even in two layers (!) - the main thing is that there are some gaps between the pieces, as in the case of mushrooms, halves of small plums and strawberries. I always fill the trays almost heaps - everything dries perfectly.
Finally, the total download size. Ask, is it possible to load a bucket of cut fruits into other dryers? It's easy at Isidri. There are three models, according to appetites. The simplest one - "Classic 300", family - can be supplemented with up to 10 trays (almost a bucket!). A more creative model - "Snackmaker 500" - can take 12 slicing trays (bucket with a slide) or 15 trays with herbs, and work in three modes: 35 ° C, 50-55 ° C and 60 ° C. The last mode is for meat and fish, basturma, sujuk and balyks, goulashes and stews ... Well, on a hike, on a hunting-fishing trip, it's better to cook normal, homemade food, right?
And the most powerful is the Ultra-1000 farmer model. From the calculated 1000 W "eats" 400-500.The temperature is set manually: the exclusive quality of the product often depends on the subtleties of the mode. Noticeably wider, more voluminous than family models. Takes, as already mentioned, up to 15 sliced trays (15-17 kg) or up to 30 trays with herbs.
Summed up? I am stating a fact: there is a conventional, traditional drying, and there is a normal drying - the Isidri standard.
Well, now the very essence and unusualness of normal drying: the cooking of dry foods.
When our women breathe in scents and try our different drying, the reaction is the same: ecstatic numbness. When we serve our dried fruits for tea, no one thinks about sweets. But this is just the beginning - a simple procurement of raw materials. And you can make healing culinary masterpieces. Each dryer comes with a recipe book. For us, of course, these are only introductory schemes - we will invent our own cooking! The bottom line is that marshmallow trays allow you to dry literally everything: goulash and stews, beef stroganoffs and steaks, julienne and casseroles ... and even soups. Potatoes, mashed potatoes, onions, garlic ... Are you going on a hike? There is no need to buy concentrates anymore: it is enough to cook and dry what you want. Throw it into the pot - and you're done!
But this is just the beginning! How about marshmallow - with nuts, herbs, steamed cereals and honey? You can make muesli bars better than at the pharmacy. You can dry marshmallow with yogurt or condensed milk, invent different “flat churchkhela”. You can make oat or corn biscuits, crackers, dry pancakes, and dry muffins. You can make healthy chips with delicious mashed potatoes. For raw foodists and vegetarians - expanse! And most importantly, all this can be fed without restriction even to one-year-old grandchildren: you know exactly what it is made of!
Oh, yes, I forgot: "Isidri" quickly dries flowers, and other floristic material, and even whole bouquets - in a suspended state. At the same time, color and texture are preserved incomparably better than when air dried. How about congratulating your friend with an edible flower wreath prepared at Isidri? .. Romantic Europeans are already getting carried away with might and main.
... Summer is starting now and we are looking forward to three completely new pleasures. First: now I will search everywhere with passion and joyfully find the most ripe, delicious, aromatic fruits and berries. Have already tried dry strawberries: a miracle! My dream is to dry the sweetest apricots and plums. It's nice to collect and buy when you know: you will keep all the charm of the fruit without any hassle. Well, now nothing will be lost from the garden. The second pleasure is working with the dryer itself. I put in something new - but what happens? Invented another marshmallow - would rather try it! And treating acquaintances is just a thrill. Until they bought Isidri themselves!
Well, the third joy is in winter. Breathe the aromas of summer, taste, create! And for children with grandchildren - not heavy cans, but wonderful, clean, healthy drying. Let them get used to good things!
Well, you, too, get used to it. Well, how much can you swallow poisoned imports? .. I sincerely wish you new joys!
Sincerely yours, Nikolay Kurdyumov
Useful TipsLoss of power supplyIn the event of a power failure, the ULTRA FD1000 dryer remains at the temperature you set, but in the case of the SNACKMAKER FD500 dryer, you need to reset the temperature to the desired one.
The more you dry, the more proficient you become. You will notice that there are many factors that affect the drying process and result, such as humidity, altitude, preparation and quality of the fresh product.
PreparationSelect ripe ripe foods and slice them quickly. Do not leave them outside the dryer for a long time, as this will affect the quality of the final product. If possible, cut vegetables and fruits into the same number of slices. Then you will know exactly how many pieces to put in your favorite recipe. To dry the food evenly and at the same time, cut it into equal, 5mm thick pieces, or use a food processor or slicer.
Preliminary processingAvoids oxidation and prevents the loss of important vitamins. As an alternative to citric or ascorbic acid, natural citrus juice can be used for treatment.
DryingAlways place your dryer in a well-ventilated area. It is recommended to warm up the dryer a little before starting work. It is recommended to dry one type of food in each tray and do not add raw food to partially dried food during the drying process, as this may affect the drying time. There should only be one layer of food on each tray.
Dryness checkIf possible, carry it out before the end of drying, since overdried foods lose their vitamin and taste qualities. In addition, they recover worse. Chilled, after drying, a piece of the product should be broken in half and squeezed, if moisture does not come out, then this means that it is ready.
Fruit and candy are usually soft and silky after drying, however if honey has been added, they can be slightly sticky. Vegetables become hard or crunchy, and jerky fish and beef become hard or pliable.
PackagingAlways refrigerate dried food before packing it in air and watertight containers.
Vacuum packaging and glass containers are ideal for long-term storage of dried foods.
Most often, glass containers are used, previously used for storing food.
You can also use an apparatus for sealing bags, but for this, it is necessary to remove as much air as possible from the bag.
Since ordinary plastic bags are breathable, they therefore also allow moisture to pass through.
StorageDried foods should be stored in a cool, dark, dry place. With a decrease in temperature for every 10 ° C, the shelf life increases almost fourfold. The refrigerator or freezer is an ideal storage location for low acid dried foods such as vegetables, meat and fish. By placing dried food in the freezer for 48 hours, insects can be prevented.
RecoveryTo avoid losing the vitamin value of foods, do not add too much water when soaking them. The amount of water that food will absorb and the time it takes to do so depend on how dry it is. If all of the water has been absorbed but the product still looks dry, add more water. Boiling water speeds up the recovery process.
Although dried fruit can be eaten dried as a snack, it can also be stewed or used in pies, reconstituted by adding 1 cup of water to 1 cup of dried fruit. Let them stand in water until fully restored, then use as directed.
For vegetables, the general rule of thumb for recovery is 1½ cups of water to 1 cup of dry product. When boiling, dried vegetables and fruits are added directly to the pot, but remember that you can add extra water to the dried vegetables for full recovery.
