Sun, June 20th, 2010
Raw Food Dehydrators — Do You Really Need One?
In this video, I’m going to talk you through my two current favourite dehydrators, the pros and cons of each, and whether you really need one or not on the raw food diet.
The temperatures I mention in the video are all degrees F.
- The food itself in the dehydrator should not go over the temperature at which it’s thought that the most sensitive enzymes start to get affected by heat, that is around 118 degrees F.
- That means that we can set the Excalibur dehydrator to between the 105 degrees F and 115 degrees F mark, as that dial refers to the food temperature.
- When using the TSM dehydrator, you’ll want to use a probe thermometer and have the air temperature set to around 110 degrees F. I’ve found drying to be very efficient at that temperature. You can always use the thermometer to actually measure the food temperature if you’re unsure too.
Pros and cons of the Excalibur
- Cheaper than the TSM and comes in a five tray version if you’re on a tighter budget
- Accurate temperature control
- Plastic casing can break over time if you move your dehydrator around
- Tricky to clean out.
Pros and cons of the TSM
- Very easy to clean out — the fan and heater unit actually detach from the main part to make it even easier
- Looks great!
- Much sturdier and feels like you’re using a professional piece of equipment
- Higher price tag
- You’ll need a probe thermometer to ensure accurate temperature control