Comments on: Crackers are the new chips

By: Kim

Kim — Thu, 11 Mar 2010 03:40:27 +0000

Vera… very cool idea! Let us know how it goes. I think I have a pasta roller attachment for some appliance I own, I think I will dig it out and give it a try too…

By: Vera

Vera — Wed, 10 Mar 2010 17:59:16 +0000

I want to try these! I think I will try my pasta machine to roll out the dough. It would make the rolling easy.

By: Kim

Kim — Tue, 09 Mar 2010 21:40:44 +0000

oh sorry Stephanie, forgot to answer your stainless cookie sheets question. I got mine from Amazon, and I put them in my aStore because I really like them. I have also seen them at CostCo but not often, unfortunately.

By: Kim

Kim — Tue, 09 Mar 2010 19:56:29 +0000

Stephanie... thanks for the comment! I've found many uses for a dehydrator. Any of the crispy nuts such as almond, peanut, pecans, hazelnuts, etc can be dried in the dehydrator. I've dried a lot of apples and cherry tomatoes, and asian pear slices (we have them here local and they're cheap in the fall). Fruit leathers are good too, haven't tried that yet though. And beef jerky is something I've been meaning to make for years. I have the Nesco American gardenmaster dehydrator, it's not bad, but I'm thinking of selling it and trading it in for an Excalibur. The square design is easier to work with and takes up almost the same space anyway (I have mine in the garage). Also if you have a grain mill too, you could make your own sprouted flours (this is the next thing on my list!). Even though I have a dehydrator I have also used my oven set at 150 and had good results. But the crispy almonds that I've had from a dehydrator seem to turn out better, and it uses less energy.

By: Stephanie

Stephanie — Tue, 09 Mar 2010 19:52:45 +0000

Do you think doing NT foods is worth buying a dehydrator? Does Fallon recommend drying fruits and veggies, or what else could you use the dehydrator for?

Also, did you use stainless cookie sheets? Where did you find them?

By: Kim

Kim — Tue, 09 Mar 2010 19:13:13 +0000

these take about 12-14 hours at 145 degrees, depending on how thin you roll your dough…

By: Lea

Lea — Tue, 09 Mar 2010 17:11:12 +0000

Any estimates on how long it would take in the oven?

By: Peggy

Peggy — Tue, 09 Mar 2010 14:15:40 +0000

The mere mention of a rolling pin in a recipe is enough to turn me off to it. But, you say it’s easy and I’m going to take your word for it. We quit buying crackers when we went “real food” so I know the family would be very happy to test it!