So, as far as dehydrators the two biggest names are probably Excalibur and the Sedona. Both are expensive though. They're both like 300 dollars or more. They have a large capacity.
But if you don't want to go that much you can definitely get one for like 50 dollars even. They're smaller, you know, not as well built. But they're going to be fine for most dehydration.
So, some of the things that you can dehydrate. Flax seed is really common to make a flax cracker. This one also has pumpkin seeds in it. This is one that we serve at the restaurant. Makes a great cracker. It's very crispy. You can see how, you know, it breaks up crispy.
This is a, what we call, a bun at SunCafe. This is made out of buckwheat. We soak the buckwheat then dehydrate it, you know, puree it into almost a liquid.
At one point you want to get a nonstick surface that you can dehydrate on to do something like this. Otherwise it's going to, you know, drip through the screen.
Then, one other thing that we make is our chorizo. And this is made out of brazil nuts, sunflower seeds and sun dried tomatoes and a bunch of spices to give a little, a lot of zip. And you just dehydrate it to a dried state. And that is going to keep really well in the fridge.
The only thing you need to watch for is if you don't fully dry things, you need to worry about them potentially molding. If you get all the, pretty much all the moisture out they're going to be fine for a long time though.
So, those are some of the tips on dehydrating and raw food. And you can get some great textures especially out of dehydrated.