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Rob wanted to make some beef jerky in the dehydrator, so this afternoon I've been helping him do that.
As I said to him, if he ever doubts that I love him, he has only to remember that I, a vegetarian for the last quarter of a century, spent half an hour today, carefully examining bits of raw steak and removing stray bits of fat from them, because he can'rt see well enough to do it himself. Ick.
Spot, however, was very keen to help clear up the scraps and has been pestering for more ever since. So much for cats not liking beef, as the Cats Protection lady we got Spot from told us.
I much prefer the fruit leather I made yesterday from slightly more ripe than optimal strawberries. Yum!
I've also made apple leather and pear and apricot leather - the sweetness of the ripe pears and the tart flavour of the apricots work really well together.
Next plan is beetroot crisps :-)
As I said to him, if he ever doubts that I love him, he has only to remember that I, a vegetarian for the last quarter of a century, spent half an hour today, carefully examining bits of raw steak and removing stray bits of fat from them, because he can'rt see well enough to do it himself. Ick.
Spot, however, was very keen to help clear up the scraps and has been pestering for more ever since. So much for cats not liking beef, as the Cats Protection lady we got Spot from told us.
I much prefer the fruit leather I made yesterday from slightly more ripe than optimal strawberries. Yum!
I've also made apple leather and pear and apricot leather - the sweetness of the ripe pears and the tart flavour of the apricots work really well together.
Next plan is beetroot crisps :-)
tired
You deserve a medal.
Fruit leather? That's a new one on me, and it involves cooked fruit! I can eat cooked fruit! I may have to try some actual cookery.
The smell wasn't actually too bad. It isn't a smell I much care for, but it wasn't very strong, so I could cope with it. Fortunately it was fairly dry too and not dripping with gore - Rob had waited until it was quiet in the butcher's and asked the man to cut it for him, which he did quite happily.
It's easier in the dehydrator, but you can do fruit leathers in the oven too, I believe, although you have to be careful.
Be careful of other people's fruit leathers though - they can be made with raw fruit too (my strawberry ones were) and I don't know if the drying process would remove the stuff that triggers your allergies or not.
Swoon!
It's easier with the dehydrator but you can manage without.
I rather like the sound of the fruit leather. I'm partial to dried apricots, eaten as they come out of the packet, so this has set me wondering whether I could do anything with the massive glut of apples and pears which we'll have here come the autumn.
I love beetroot (and other non-potato) crisps, but hate their price.
Only problem would be shelling out for the dehydrator :-(
Apple sauce is the ideal stuff to make into fruit leather - depending on the variety you might not need to add sugar either (I did to mine, but it was made with Bramleys)
That may well be worth a try come the autumn; I won't mind having a warm open-doored oven on then, given the likely weather...
That's interesting; not yet having looked at the recipe, I had a vision of thin slices laid out on a grid to dry. We will have several hundred pounds of apples by October, mainly Bramleys, so I may well try saucing and drying some - it's better than leaving them on the ground to go back to nature.
I think this may be the first time Spot has tasted raw beef, because we don't usually buy meat. He's very keen for Rob to share his bacon sandwiches though :-)