My adventures with my new dehydrator continue. It’s a roller coaster ride, but I’m persevering. The bin men might start to complain about the weight of soggy, putty-smelling residue they have to cart away each week, but I’m determined to make this work.
I’ve learned a couple of things this week:
- Dehydrating doesn’t chemically transform the flavour in any way, like baking does. So, if the raw dough tastes like crap, the end result will be a hard biscuit that tastes like crap.
- Things called ‘crackers’ need drying very thoroughly indeed. They need to spend many more hours in the dehydrator than I’ve been giving them.
I announce a moderate success with my Rosemary Almond Crackers and Sage and Onion Cashew Cheese:
For the Sage and Onion cheese, I used the Simple Almond Cheese recipe, but substituted cashews for the almonds. I dried an onion, sliced, and a big bunch of sage, then ground it to a fine powder with a dozen black peppercorns. I rolled the cheese in this to coat it, then dehydrated it for 6 hours to give a crust.
It’s interesting that the cashew nuts hung on to the added water/olive oil/lemon juice in the way the almonds don’t in the original recipe. I drained the mixture in a cheesecloth for 24 hours, but it threw off absolutely nothing, where the almond cheese drips a couple of tablespoonfuls of fluid. This contributed to it being really light and creamy.
Yeah! I’ll make this combo again!