Now that milking has begun, and therefore cheese making has begun, I’m starting to think about what sorts of things I can add to chevre for flavor. My all time favorite is still fresh dill, garlic, salt and a pinch of sugar but I’ve been experimenting with other flavors as well. Most of the time I use at least a few dried ingredients, especially garlic and onion. Yes, you can use fresh raw onion and garlic but in my opinion the flavor is too strong and harsh. I much prefer the flavor of dried garlic and onion which is much more like to roasted or cooked garlic and onion than raw. So yesterday I chopped up an onion and some garlic that I had previously roasted, covered in olive oil and then froze and put them in my dehydrator.
I didn’t take any pictures of them before dehydrating, but you can probably use your imagination. I dried them on a low heat setting for a long time (overnight). If you don’t dry them long enough they will create a mushy paste when you try to grind them rather than a powder.
I use an old coffee grinder for grinding my dried herbs/spices/etc. It works really well but one my complaint is that its difficult to clean. When grinding garlic and onion its really important that I get it VERY clean before using the grinder for something milder like herbs or something that would taste horrible with garlic like citrus rind.
Since I had the dehydrator running anyway, I decided to throw a few other things on to dry (and cleaned out the fridge and fruit basket as well). We had a bag of limes that were starting to get some age on them so I cut off the outer rind and dried it, and then used the juice to make syrup. I also found a bunch of carrots in the fridge that needed to be used up so I sliced them up really thinly with a vegetable peeler and dried them up. They made a really pretty orange powder. This may seem like a weird thing to make, but carrot powder actually adds a nice bit of depth to herb and spice mixes. When a little is used in a mix you don’t really taste “carrot”, it just makes the mix taste kind of “gardeny”. It’ll be interesting to see how the bright orange color affects the color of the cheese!
Finally, I chopped up some left over fish that had been in the fridge just a little bit too long and dehydrated it. Anytime we have left over cooked meat I toss the scraps in the dehydrator and it makes the best dog treats. Both dogs have been very attentive and well behaved today — all I have to do is shake my little mason jar of treats and they come running! Oh and I almost forgot. I found a jar of bread and butter pickles in the fridge that was nearly empty and taking up valuable shelf space so I decided to experiment a bit and see what would happen if I dried them. They have the consistency of gummy bears but taste like pickles and I can’t decide if they are delicious or disgusting.
2 thoughts on “Preserving Bits of This and That – Part 2: Dehydration”
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I am so proud of you. All the things you are into. I accidentally bought powered onion so I will add that to the syringes I need to get to you.