Dried potatoes can last up to two years and are easy to make at home by blanching thinly sliced or diced potatoes and then dehydrating them in an oven or dehydrator. Other varieties, such as flakes and granules, are also available commercially. Meat and fruit are perhaps the most common foods to dehydrate, resulting in […]
Dehydrated potatoes are made into powder, flakes, or granules and used in packaged and food service foods, as ingredients in other food products, and even in industrial applications. They have a longer shelf life and are lighter, resulting in lower shipping costs. They are made by peeling, washing, cutting, blanching or steaming, and then drying […]
Dehydration is used to preserve and alter the flavor of foods, with methods including sun and wind drying. Meats, fish, fruits, and vegetables can all be dehydrated, with examples including biltong, jerky, raisins, and dried fish. Different cultures have their own dehydrated foods, such as biltong in South Africa and dried shark meat in Yemen. […]
