#751 in Kitchen & dining accessories
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Reddit mentions of Hamilton Beach 32100A Digital Food Dehydrator, 5 Tray, Gray
Sentiment score: 5
Reddit mentions: 8
We found 8 Reddit mentions of Hamilton Beach 32100A Digital Food Dehydrator, 5 Tray, Gray. Here are the top ones.
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- 48 hour timer with auto shutoff and clear lid so you can easily check food
- Adjustable digital thermostat lets you adjust drying temperature (100-160° F)
- Continuous airflow provides even drying
- Five stackable drying trays and powerful 500 watts
- Includes one fine-mesh sheet for drying small food like herbs and one solid sheet for making fruit rolls
Features:
Specs:
Color | Gray |
Height | 11 Inches |
Length | 10.5 Inches |
Number of items | 1 |
Size | 5 Tray |
Weight | 8 Pounds |
Width | 13 Inches |
I use this one and I love it. When I bought it it was $49, but I'd buy it again at $59.
Hamilton Beach 32100A Digital Food Dehydrator 5 Tray Gray https://www.amazon.com/dp/B012CG8N26/ref=cm_sw_r_cp_apa_i_ASBxCb96YS7JX
I just ordered this one with some points I had:
https://www.amazon.com/gp/product/B012CG8N26/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
It was delivered today so when I get off work I'll let you know initial thoughts. It was technically free and I'll primarily use it to make snacks for my infant son, but I'm hoping it does well for jerky too.
I liked it because it seem to have 100 more watts than most in that price range and the reviews were good.
https://www.amazon.com/Excalibur-3948CDB-Dehydrator-Adjustable-Thermostat/dp/B0115X5UGE
Use the Amazon Warehouse for better pricing on used models. Have the same warranty and most are new or in like new shape for a lot cheaper just missing the manul or original packaging.
If that is too expensive for you I highly recommend this one as a starter. It will do about 3 lbs of jerky at a time and the trays are dishwasher safe. Digital temp to 160 and 24 hour timer.
https://www.amazon.com/Hamilton-Beach-32100A-Digital-Dehydrator/dp/B012CG8N26
My previous batch, I dehydrated at 115 F , for around 10+ hours (I just leave it on all day). This batch I'm doing 160F all day, after reading a bunch of people saying that potency loss is a myth at that temp. We'll find out.
Just using a cheapy, Hamilton Beach. It works fine, cracker dries them.
Heat range is 100F - 160F.
https://www.amazon.com/Hamilton-Beach-32100A-Dehydrator-Vegetables/dp/B012CG8N26/
Tools:
I ordered Life Extension Bifido Gi Balance capsules on AmazonThis is what I use https://www.amazon.com/gp/product/B008968GLW/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Whole milk - it seems that people recommend using regular whole milk (non organic or raw etc.) because it yields the best result in making the yogurt. If you want less whey/waste, use Fairlife brand milk Whole. It is ultra-pasteurized but expensive.
I probably have to buy a whisk for stirring, a cheesecloth for straining, a food thermometer for checking temperature, maybe containers to keep the yogurt in, and large-cube ice tray for freezing the starter.I'd recommend a strainer such as this: https://www.amazon.com/gp/product/B01MRDZXXK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1And these bags, big enough for a gallon, instead of cheesecloth: https://www.amazon.com/gp/product/B071CWTLY5/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Starter: from what I understand, you have to make the "Starter" first, which is basically a small, concentrated batch of yogurt, made from the contents of the probiotic capsules and prepared milk.Starter can take up to 24 hours. I use a programmable food dehydrator to set the starter on to keep it consistently warm. https://www.amazon.com/gp/product/B012CG8N26/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Sterilize the cooking container, in my case the Instant Pot cooking pot ("how to" in This Old Gal's recipe).I have never sterilized the container, my dishwasher sanitizes which seems to be enough.
Making the Yogurt: From what I understand, to make the yogurt, you perform almost the same process as you did to make the Starter.
Defrost the Starter: defrost the Starter cube you will be using to where it is no longer frozen. No need to defrost, once the milk is heated and cooled to 105-110 degrees throw the cubes in. They will melt.
You prepare the milk the same way - you can use a gallon now. Sterilize the container (skip)pour in milk, get it up to 180F while whisking, cool in cold water in sink while whisking, take a cup of the prepared milk (cooled to 105-110) and mix it with your starter in that cup to temper it before using it to inoculate the pot, Place the contents of the cup with the starter into the pot, put pot back on heat source and incubate it for 15 hours, chill in fridge for 7 hours, strain for 3-4 hours, and place in a container for storage in your refrigerator (Timing is not relevant, I rely on the appearance of yogurt. I prefer to chill overnight before straining. I also use the aforementioned bag and strainer instead of cheesecloth.)
Dosing and Questions:
u/resistingdopamine mentioned taking 1 BB536 probiotic capsule+1 cup of the yogurt, twice a day, morning and night. Not sure if everyone who had success followed with dose. u/MaddinOrLynch, u/Trindolex are some people who have had success stories that I've seen here.
I've read advice to avoid probiotics and fermented foods while doing this, to make sure that they don't out-compete the BB536. I'm not sure if you can start eating them again (I personally love sauerkraut)?
So from what I understand, the first batch takes a couple of days to make as you have to make the first Starter, and then use that to make the first batch - so two batches back-to-back? Yes
Should I keep the milk at 180F for a few minutes, or transfer it to cold water immediately? How does one keep it at 180F without the temp. rising further? Cool immediately. I have found that my IP is really good about beeping at the perfect 180 but use a thermometer too.
I know most IBS sufferers seem to have negative effects from dairy products, including yogurt - is it different with this yogurt? The bacteria eat the lactose which is the bad guy.
Should a person be whisking during incubation (when it's standing at 105F for 15 hours)? NO NO NO
I've heard the longer the incubation period, the more potent the yogurt becomes and less lactose it has - is there a point of incubating for over 15 hours? Once it sets up, it's done.** No more incubation needed**.
I have read that you shouldn't keep the Starter for more than 3 weeks. Should you just freeze parts of the new batches for Starter after? No, use starter as the primary basis for new batches. If you just use yogurt, the bacteria get weak. Should you add another capsule at any point when making new batches? I use a bit of the last batch of yogurt and a couple cubes of frozen starter in each new batch. I have never had a bad batch and it gets much quicker to make once you do it a few times, practice makes perfect.
Let me introduce you to your future.
Cheapest manager special beef you can find at the market, ask the butcher to slice it jerky thickness (he'll give you samples) and go home and have some fun with marinades and spices.
https://www.amazon.com/Hamilton-Beach-32100A-Digital-Dehydrator/dp/B012CG8N26/ref=sr_1_20?crid=2I1I5BDG4SL8I&keywords=food+dehydrator+temperature+control&qid=1568990030&sprefix=food+dehydrator+temp%2Caps%2C129&sr=8-20 50$ and works very well, just listing for those who aren't making one them selves, just gotta cut a few trays
https://www.amazon.ca/Hamilton-Beach-32100A-Food-Dehydrator/dp/B012CG8N26