Those are both a couple/few hours from me. I live on the southwest side of Lake Livingston, near the Sam Houston National Forest. Beautiful country, all of it.keljonma said:My son in law's family is from Buna/Jasper area. DD, SIL & the grands are in Grapeland.PunkinPeep said:This is east Texas, so it's ALWAYS humid.I'm really hoping for crisp.
Sorry had to go run errands forgot to post the answer.. According to her as long as the fruit is unsulfured it can be oven dried, but states that the cons to using your oven is energy usage 2-3 times more than a dehydrator would use and also anything with 90% or more water such as tomatoes and rhubarb and prunes due their thick skin would not work out very well.PunkinPeep said:Good info. Does she expound on the frying thing?sufficientforme said:I have "How to dry food" By Deanna Delong and she states that commercially dried bananas are flavored and fried to get that super crispness, not treated with chemical (so they say) No pretreatment is needed according to the book and they should dry at 150* in about 2 hours. And she recommends only using ripe but still very firm bananas.
The book states you can dip in lemon juice or lemon juice and honey and be rolled in nuts, seeds, coconut before drying also. The book states they do not do well trying to dry in the sun they ferment first, and take longer to dry in humid weather. Hope that helps, I am just getting into dehydrating and had to buy a book I was lost.
So, they need heat to do the crisp thing. So i guess i should've used the oven? Does she say that would work? Or does it need to be a heated dehydrator?
All that business about rolling in honey and nuts sound wonderful!
Thanks! I guess i need to start with more bananas.sufficientforme said:Sorry had to go run errands forgot to post the answer.. According to her as long as the fruit is unsulfured it can be oven dried, but states that the cons to using your oven is energy usage 2-3 times more than a dehydrator would use and also anything with 90% or more water such as tomatoes and rhubarb and prunes due their thick skin would not work out very well.PunkinPeep said:Good info. Does she expound on the frying thing?sufficientforme said:I have "How to dry food" By Deanna Delong and she states that commercially dried bananas are flavored and fried to get that super crispness, not treated with chemical (so they say) No pretreatment is needed according to the book and they should dry at 150* in about 2 hours. And she recommends only using ripe but still very firm bananas.
The book states you can dip in lemon juice or lemon juice and honey and be rolled in nuts, seeds, coconut before drying also. The book states they do not do well trying to dry in the sun they ferment first, and take longer to dry in humid weather. Hope that helps, I am just getting into dehydrating and had to buy a book I was lost.
So, they need heat to do the crisp thing. So i guess i should've used the oven? Does she say that would work? Or does it need to be a heated dehydrator?
All that business about rolling in honey and nuts sound wonderful!
I personally love banana leather, I buy them by the case at Trader Joe's
I'm in Coldspring, roughly 200 miles straight south from you.the4heathernsmom said:
(according to google)
