Why are we waiting? Rhik Samadder tests My Kitchen Food Dehydrator. Photograph: Sarah Lee/GuardianThe drying time is eternal and inspecting the shriveled treasures feels less like cooking, more like collecting beetles. But I still rate ya, dehydrator
Vented, interstitial trays stacked over a heating element and fan. Warm air flows through the structure, drawing out moisture from ingredients without cooking them.
Dehydration concentrates flavours, preserves food, and makes you feel just a little bit Blumenthal.
It’s difficult to know when you’ve got good at dehydration. Standard food vocab isn’t applicable: there’s no succulent, or juicy, or perfectly cooked, or fresh. The best feedback you can hope for is “Mmm, that’s dry. That’s really dry.” Still, the idea of home-desiccated strawberries, apricots and mushrooms is appealing, as a way to posh up yoghurt or flavour-inject a casserole. Lakeland’s circular dehydrator is plastic but not inelegant, with cobwebbed tiers vaguely reminiscent of the Galactic Senate from Star Wars, or at least the interior of the Welsh Assembly.
It’s pretty large and gets pretty warm. But if you live somewhere small and cold, this could be a plus.
Counter, drawer, back of the cupboard?
In the drawer. Or anywhere you’ve got damp. 3/5