How to Dehydrate Ginger
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Potato, Bacon, Sausage Hash!
How to Dehydrate Ginger
Hi there, Susan here. Tony wrote in the other day asking how to dehydrate ginger and galangal.
Great question Tony, and here's what we wrote back:
As you know, ginger and galangal are very similar and I'm aware that galangal is used in Thai cooking, but to answer your question regarding how to dehydrate said roots, here goes! Wash and peel your ginger (not the easiest of tasks, but hang in there), and slice as evenly as possible, probably 1/16" to 1/8" slices if you can do it.
A mandoline slicer comes in handy here, just remember to use the spiked handle that comes with it that will hold the ginger.
Dehydrate on a lower setting (between 105°F and 115°F is good) as we don't want case hardening to occur: when the inside stays moist and the outside gains a crust. Takes approximately 6-8 hours (depending on how thickly you sliced your ginger) to be fully dried and will be crisp.
Galangal is dehydrated the same way and can be softened (re-hydrated) before use if you don't want to make it into a powder.
You can also grind your dehydrated ginger into a powder but do so only when you're ready to use it. Why? Most herbs and spices lose their "effectiveness" when stored for long periods of time. And that reminds me: I need to go through my spice rack and toss out the old, and in with the new!
Hope that helps Tony!
Potato, Bacon, and Sausage Hash
This morning for breakfast I treated hubby and I to this 'old faithful' tummy pleasin' recipe. Boy, was it good!
I added some 'Brown'n'Serve' sausages to the pot which made it even more delicious...
By the way, if you've run out of dehydrated sliced potatoes (shame on you!) :-) then feel free to use freshly-cooked spuds (that have been chilled overnight, makes for easier slicing) or simply open up a can of sliced potatoes that are pre-cooked... they work wonders too!
So, 'til next time, keep warm, eat good hearty meals...
Susan at EFD
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