Dehydrating #5 and #6

Life has been busy. I'm finally getting around to writing the next part of my dehydrating series! 

Apple Chips

I made apple chips! Typically, I'm not a fan of apples. I think I've been scarred growing up eating fruit. My dad didn't cut the core out of the apple. He would just cut the apple and hand me and my brother each a half. I ate around the core but did so pretty sloppily so a lot of the apple went to the trash. I'd also get in trouble for eating it sloppily so I hid my apple trash in various places around the house so they wouldn't be found. Needless to say, I don't have good memories eating apples.

Lesson to parents: just cut the core out of apples for your kids. Do it forever if you can. One day they will notice.

I bought apples specifically to dehydrate for this "experiment." They turned out well! It made me actually want to eat apples.

 

It's been so long I honestly can't remember what temperature I dehydrated them at anymore. I would think I did about 135 degrees for 8-10 hours as that is pretty standard for dehydrating. I did both regular apples and cinnamon apples. My preference was for the cinnamon apples because they had a sweetening effect on the apples. 

As you can see from the photo, I had to cut my apple in half and then slice into semi-circle shaped slices. Ideally, I would have loved to be able to slice them in a donut shape with the center cored out. However, my mandolin would not fit my apple all the way across in diameter so I had to slice. They are more aesthetically pleasing as cored out rounds, but that would also affect the dehydrating time because the pieces would be larger. 

Kani Crab

I was inspired to try dehydrating Kani Crab because I saw someone do an air fryer recipe. I actually tried the air fryer recipe in our toaster oven as well and it didn't turn out like the video...so I adapted it for myself.

The consistency of these was not there because I bought kani in strips and pulled them apart by hand. The pieces were not evenly sized so they cooked at different rates. Some pieces were perfect, some were still on the chewy side, and some were overcooked and too brown. 

I attempted to make this two times. The first time, my temperature was too high and the pieces were uneven so we had a gamut of overcooked, perfect, and not cooked enough.  The second time, I think my temperature was too low but the pieces were more uniform. As a result, they ended up hard and tough, not light and airy as I'd hoped. I think I'd aim for a temperature of around 380 degrees for 15 minutes and tweak from there if I were to try again. 

The video I originally saw was great inspiration to make these, but the results just didn't turn out as I'd expected. There was a lot of flavor within each piece, but because I didn't perfect the cooking instructions, it wasn't completely enjoyable for the work it entailed. If I were to commit unlimited time and resources, I would further develop this recipe. However, I don't think I will.