The drying of meat should take into account the minimum safe cooking temperature. Target temperature: Minimum safe internal temperature These would generally fall into the categories of: I generally like to categorise temperature settings for dehydrating depending on the produce being dried. What Are the Most Effective Temperatures For Dehydrating? Drying gradually and allowing moisture from the centre of the vegetable to rise to the surface and then be evaporated away. What is happening is when a high drying temperature is forming a dry outer case around the vegetable preventing moisture from rising to the surface from the inside. Case Hardening During Dryingįruits and vegetables can suffer from a problem of drying too quickly on the outside preventing effective drying on the inside. There are also other reasoning why a lower temperature is used for some vegetables and fruits. This is not necessary for fruits, vegetables or herbs.Ĭertain fruits, vegetables and particularly herbs have delicate aromas and flavours that can be lost if dried a too high of a temperature. Meat & poultry is heated to what would be a safe cooking temperature to kill bacteria that may be harmful. The simple answer is that to higher heat will in effect cook the food being dried. We know that meat and poultry require a higher temperature when being dehydrated but why use a lower temperature? Why You May Choose Lower Temperatures To Dehydrate Foods Poultry can be dried and this needs to be heated to 71☌ – 73☌ / 160☏ – 165☏ to remove any pathogens or bacteria. Doing this quickly will kill any pathogens or bacteria that is in the meat and then the temperature can be reduced for the dehydration when needed. When making something like jerky we want the meat to heat right through to the centre to 60☌ – 63☌ / 140☏ – 145☏. Heating meat up to a safe temperature will destroy bacteria at the same time as dehydrating the meat. The possibility of spoilage and bacteria growth is higher when dehydrating meat, poultry and fish. Why Drying Meat Requires Higher Temperatures Temperature is still a very important safety consideration depending on what you are dehydrating, especially in terms of meat, poultry and fish. Foods can be dehydrated in quite cold environments when airflow is sufficient and humidity low. This is only partly true.Īirflow is just as important as temperature when it comes to dehydrating food. When you think about drying foods you may come to the conclusion that the warmer the air the quicker that food will dehydrate. The Importance of Temperature For Dehydrating Food The first hour or two of drying food is likely to be the most variable for temperature readings because of the moisture levels of the food being dried.Īs the moisture on the food begins evaporating, the moist air circulating around the dehydrator absorbs the heat being produced.Īs the food dries the air will have less moisture and the temperature will start to reflect the temperature setting more accurately. This is not necessarily the case and the only real way to monitor temperature is with a thermometer probe inside the oven or dehydrator. You might assume that when you set the dehydrator to a certain setting then this is what the internal temperature will be. Most dehydrators and ovens have temperature settings.
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