"Bruce" wrote in message ...

On Sun, 9 Jul 2017 10:45:45 -0500, Terry Coombs >
wrote:

>On 7/9/2017 7:27 AM, Bruce wrote:
>> On Sun, 9 Jul 2017 07:16:07 -0500, Terry Coombs >
>> wrote:
>>
>>> On 7/9/2017 2:52 AM, Bruce wrote:
>>>> On Sun, 9 Jul 2017 08:32:42 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>> "Bruce" wrote in message
>>>>> ...
>>>>>
>>>>> On Sat, 8 Jul 2017 21:26:38 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> On 7/8/2017 8:31 PM, cshenk wrote:
>>>>>>> jmcquown wrote in rec.food.cooking:
>>>>>>>
>>>>>>>> A butcher may call a cut of beef "london broil" but that's just
>>>>>>>> marketing. It's a method of preparing lean cuts of beef. Usually
>>>>>>>> involves marinade. It does not have to be prepared sous vide. I'm
>>>>>>>> with Sheldon on this one. I can't see any reason to cook something
>>>>>>>> in a plastic bag in a water bath for 48 hours. I'm sure it was
>>>>>>>> tender and tasty. Just not something I'd be interested in when I
>>>>>>>> can
>>>>>>>> cook it and get the same result in just a few hours. <shrug>
>>>>>>>>
>>>>>>> Hi Jill, I do understand in pure form 'London Broil' is a method of
>>>>>>> cooking, but the fact remains, it is marketed in some areas as a cut
>>>>>>> of
>>>>>>> meat. The idea is it lends well to 'London broil' technique. It's a
>>>>>>> low marble meat that is superb for making dydrated beef in a home
>>>>>>> unit
>>>>>>> among other things.
>>>>>>>
>>>>>> Oh dear. I wish I knew what "drydrated beef in a home unit means."
>>>>> Let me help: it's beef that has been dehydrated in a home (ie non
>>>>> professional) dehydrator unit.
>>>>>
>>>>> What did I win?
>>>>>
>>>>> ==
>>>>>
>>>>> Mine is an Excalibur:
>>>>>
>>>>> http://www.ukjuicers.com/dehydrators...FY0V0wodWBoPQQ
>>>> Yes, we have that one too. It's not good for what we bought it for,
>>>> and we haven't found a use for dehydrating yet. But I'm sure I'll find
>>>> something. Didn't you suggest dehydrating banana?
>>> We have one (Nesco brand , heat and fan) , and I've used it to make
>>> deer jerky , dried tomatoes (sliced 1/4" thick) , basil from the garden
>>> , and celery from the grocery store . I use celery in several dishes ,
>>> but we can't use it all before it gets yucky so I dry part of it . Just
>>> about any fruit that's firm enough to slice can be dehydrated . Some ,
>>> like apples , bananas , and apricots are good straight out of the bag ,
>>> some are best used in a recipe .

>> We bought ours to make tempeh, which needs to be between 30C and 32C
>> IIRC, but the temperature isn't precise enough. It has no thermostat.
>>
>> I'll try some fruits and vegetables. I wonder if frying and then
>> drying chopped onion would work.
>
> Won't know unless you try ... but I'm guessing yeah , it should work
>. I'd slice the onions rather than chop/dice . Maybe we need to start a
>new thread about dehydrators .

I'll do that. Try the onions I mean.

==

I dehy both ... fried onion and sliced raw.



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