Carrot Soup

by Karen
(Utah)

I LOVE this soup!

I think it should be a monthly winner!!!!!

It's that little bit of orange juice that makes it seem very special. I have even made it without blending it and it tastes just as good but there is something nice about it being smooth.

Please keep up the good work, I'm enjoying learning how to dehydrate food from your website.

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Beef Stew: Best Cut to USe?

Just want to know what's the best cut of beef to use in stew, or does it really matter?

Comments for Beef Stew: Best Cut to USe?

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by: Susan

Hello - For beef stew, you want a cut that's flavorful and becomes tender with long, slow cooking. Here are two excellent options balancing taste and cost:

• Chuck roast
This is often considered the best choice for beef stew.
Taste: Rich, beefy flavor with good marbling
Cost: Usually affordable
Why it works: Tough connective tissue breaks down during cooking, resulting in tender meat


• Bottom round
Taste: Leaner than chuck but still flavorful
Cost: Generally inexpensive
Why it works: Becomes tender with slow cooking, though not as much as chuck

Chuck roast is typically the top recommendation for its flavor and texture when cooked slowly. However, if you prefer leaner meat or find a good deal on bottom round, it can also produce a delicious stew.

But we're not done yet; if you're wanting to use dehydrated beef, here are a few pointers:

• Moisture content
Stew: Relies on moist cooking to break down tough connective tissues.
Dehydrated beef: Aims to remove moisture, so the initial fat content is less beneficial.


• Texture after processing
Stew: Aims for tender, juicy meat.
Dehydrated beef: Results in a chewy, concentrated texture regardless of the cut.


• Fat content
Stew: Some fat is desirable for flavor and texture.
Dehydrated beef: Lower fat content is preferred as fat can go rancid faster when dehydrated.


NOTE:
For dehydrated beef, leaner cuts are generally better. Good options include:

• Eye of round
• Top round
• Bottom round
• Sirloin tip

These cuts are lean, relatively inexpensive, and dehydrate well. They're easier to slice thinly and have less fat that could lead to spoilage.

Hope this helps!

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Can I Use Yellow Split Peas?

by Sharon
(Wisconsin)

Wondering if I can use yellow split peas? Or a combo?

Comments for Can I Use Yellow Split Peas?

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by: Susan

Hi Sharon! Good question, and the answer is yes, you can use yellow split peas instead of green.

Flavor wise: The yellow peas taste more earthy and less pea-y.

Texture wise: Yellow split peas break down faster than green split peas do.

Combo wise: It may give an interesting appearance to the soup, providing you don't use an immersion blender then the dual color-effect would be lost.

This green split pea soup in a slow cooker is like heaven in a bowl. The split peas tend to "melt" and OMG, if you haven't made it yet, get busy! You'll thank me later!

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Carrot Cake

by Jennifer
(Florida)

I baked this cake in a glass dish - so I had to give the baking time an extra 15 to 20 minutes. I used the toothpick in the center of the cake method. When the toothpick comes out clean, you know it's done!

Ate too much of this cake, BTW ...

Comments for Carrot Cake

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Who's Eaten All The Cake?
by: Anonymous

Good Cake!

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Green Split Pea Soup in slow cooker

by Gregg
(Idaho)

I was amazed at how smooth this soup turned out.

It made about eight servings, so that's very economical!

And yeah, it is great with a slice of bread'n'butter and I will have to try the bread recipe you have on your website.

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Carrot Cake recipe

by Cheryl
(Louisiana)

Would like to point out that it's better if you rehydrate the carrots the day before. That gives it more time to absorb the water IMHO.

It's a very easy cake to make, but I had tons of frosting left over? It did not go to waste though! :-)

Thanks for sharing your recipe Debby, that was very nice of you! Now, what can I send in?

Thank you.
Cheryl, Louisiana

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Deb's Carrot Cake

by Martha
(New York)

This is a HUGE cake! Next time I will either cut the recipe ingredients in half, or make two cakes.

You could layer it and use the frosting in between the layers?

Great cake, thanks for sharing Deb!

Martha

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Beef Stew

by Dave

EXCELLENT!! Really enjoyed it... :-)

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