Comments on: Raw Food Equipment Questions: Dehydrators

By: Cayley

Cayley — Thu, 22 Jul 2010 03:09:36 +0000

You are sooo talented!!! Gorgeous photos and such delightful recipes!! What an artist!

By: Susan

Susan — Wed, 21 Jul 2010 22:45:06 +0000

Cayley, the pictures are the base for the cookies that will be in the new dessert cookbook. You can see more information about that here: Rawmazing Dessert Cookbook. And yes, I do all the food photography. I have a photography site here: Susan Powers Photography

By: Cayley

Cayley — Wed, 21 Jul 2010 22:33:43 +0000

Oh, I also wanted to say that your pictures of your food are absolutely gorgeous. Who wouldn’t want to eat raw with those beautiful pics to look at?? Do you take them yourself?

By: Cayley

Cayley — Wed, 21 Jul 2010 22:24:34 +0000

Thanks, Susan. I just found your site this week and I must say, it’s just beautiful… and informative!!! Thanks for the link on that other article on dehydrators. I noticed someone else had the same question I had in the comments:

“*What* are those a picture of in that article????” I’m going to guess a crust to the white chocolate dark chocolate raspberry tart??

By: Susan

Susan — Mon, 19 Jul 2010 21:02:24 +0000

Yes...we talk about that a lot. We start the dehydration at a higher temperature when the food is wet. The food temperature never gets close close to the air temperature. Starting at a higher temperature shortens your dehydration time and gets the water out of the food faster, which helps prevent fermentation. The food temperature stays well below the 116 degrees so yes, it is still raw. You can read more about it here: http://www.rawmazing.com/articles/dehydration-questions/

By: Cayley

Cayley — Mon, 19 Jul 2010 20:47:12 +0000

I’ve noticed some of your recipes say to dehydrate at 145 degrees for a period of time, then reduce to 115.. can you explain this? How is this still raw?

By: rose

rose — Thu, 08 Jul 2010 20:23:28 +0000

Thanks! I really appreciate it. Beautiful website too!

By: Susan

Susan — Wed, 07 Jul 2010 22:54:15 +0000

I am checking into it for you. Just from the photo, I don’t think it is build as well as the TSM. The TSM comes apart and you can completely take the heating element off the back. But…I will find out more information for you.

By: rose

rose — Wed, 07 Jul 2010 19:46:35 +0000

Has anyone had experience with “LEM” stainless steel dehydrators? I just noticed these online especially Ebay. They look very similar to TSM but a bit cheaper. Any info. appreciated.

By: Susan

Susan — Mon, 03 May 2010 12:48:27 +0000

Tal…I think that saying the butchering link is an integral part of their site is going little far. It is one of the 28 links that they have. We carry the TSM dehydrator, not the sausage maker dehydrator. I realize it is semantics but I did not want to have a dehydrator in my kitchen with a dancing sausage on it, and I don’t. I do not eat meat. But I don’t judge those that do. I am very against farming animals, but if people are butchering their own…they have already eliminated a huge problem in the industry, which is the horrible conditions on feed lots. It is a personal decision. I happen to think it is the best dehydrator on the market and appreciate that they are making a dehydrator for those of us who aren’t meat eaters.

As far as the temp, I just used a thermometer and marked the dial. Very easy. Also, it is made from stainless, not plastic which doesn’t break, is much easier to clean and will not off gas anything.