Why food dehydration is back in vogue (and it’s easier than you think)
From enhancing flavour to reducing waste, here’s why the ancient preservation technique of food dehydration is making a comeback.
If you think food dehydration is just for fanatical preppers and fans of really chewy meat, think again.
It may be one of the oldest methods of food preservation dating back to prehistoric times, but dehydration has found a whole new fan base in modern kitchens.
Here’s how to make the most of the flavoursome, frugal, eco-friendly trend.
What’s behind the food dehydration revival?
The Urban Nanna creative director Anna Matilda says the current cost-of-living crisis is one of the main drivers behind the rising popularity of food dehydration.
“Food has become so much more expensive and dehydrating is a way to make the most of your foods, as well as your money,” Anna says.
The post-pandemic surge in backyard veggie gardens and health-conscious cooks wanting to avoid food additives are other factors, she says.
“When you grow your own food, you know what goes into that, and you don’t want to waste it,” she says.
“And because food dehydration only requires food, warmth and air, you know what you are eating is free of preservatives.”
What are the main benefits of food dehydration?
Because dehydrating allows you to use “every last skerrick” of food, you can do your bit for the environment by reducing packaging and food waste, Anna says.
“It allows you to use the edge pieces and value the marginal aspects of food that might otherwise go to waste,” she says.
The low temperature and slow cooking time involved in the process can positively impact the nutritional value, flavour, colour, and fibre of the foods.
And it’s a whole lot easier than pickling and making jams, Anna says.
“You basically can’t mess it up,” she says.
“If you are concerned about the difficulty and potential health issues of pickling or preserving, then dehydrating is a safe way to go.”
How do you dehydrate food?
Nutritionist and Balance Fitness and Nutrition founder Brooke Turner says you can dehydrate food in a conventional oven, microwave, air fryer or even in the sun.
“But my preference is to use a good quality food dehydrator, because they have precise and even drying with adjustable temperature ranges from 35C to 80C,” Brooke says.
What you are dehydrating, the prescribed drying temperature, thickness and method used all impact how long it takes.
“For example, apples and bananas take 6-10 hours, oranges and lemons 17-20 hours, and tomatoes 10-13 hours,” she says.
She says dehydrated food stored in airtight containers away from light and heat can last up to a year.
Top tips for dehydrating food:
- Start with easy foods such as fruits and vegetables
- The smaller the piece the quicker it will dry
- Go low and slow to preserve colour, flavour and nutrients
- Dry seasonal produce when it’s affordable and abundant
Try these ideas for food dehydration:
- Mango, apple, kiwi fruit, pear and pineapple slices
- Healthy sweet potato, carrot or beetroot chips
- Dehydrated risotto for gourmet camping grub
- Immune-boosting herbal teas
- Fruits and flowers for homemade bath bombs
- Citrus slices for some gin bling
More on nutrition:
- Why fermented foods are good for better gut health
- 5 food preservatives you might want to be wary of
- Why functional foods might be better than superfoods
Written by Dimity Barber.
