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Re: Food dehydrators

The trick with chicken is to slice it very thinly and cook it in a pressure cooker. The only way I've found to slice it thin enough is to put the raw chicken breast in the freezer for a few hours until it is almost solid. You can then slice it about 1mm thick before cooking it. Slice it any thicker and it won't re-hydrate properly. Oh and you need to wear gloves when slicing it or your fingers will get painfully cold. As I said this works well but it's such a faf I rarely bother. For some reason I find minced turkey breast works better than minced chicken but again it's best if cooked in a pressure cooker.

Ian C.

Re: Food dehydrators

No probs. I think chicken is a very dry meat anyway and dehydrating just makes it like concrete, like ian said mince turkey is good and even mince beef. I am planning to make some really nice stuff this time around and maybe do a kitchen sketch on top of the Monolith mountains ha ha.

Re: Food dehydrators

Thanks for your useful suggestions, Ian.