I've got the bug for food drying or dehydrating, whatever!
I get so excited to see all the tiny, unrecognizable veges on the trays.
I plan to try doing diced onion and some potatoes. They have to be par boiled first
otherwise the potatoes go black and the onions take forever to dry out.
I've been watching You Tube 'how to' videos on the subject and
I can tell you, there are only just so many slow moving ones I can look at!
I've never liked the theory side of subjects . Give me a practical demo any day!
I don't want to know how Aunt Jessie got prizes for her preserves.
I just need to know how she damn well did it.