They generally turn out “ok” for me, but I need some feedback on technique & final results.
I have a number of recipes. This one I used today Dehydrated Caramelized Onions (which utilizes the Instant Pot) is, for the most part, simple & sensible to me, but I have a few questions on details that may or may not be relevant.
- After removing the cooked onions from the IP, the chef, in prep for dehydration, squeezes much the liquid out of them. I understand that the goal is to shorten the dehydration process, but aren’t you also partially removing flavor as well ? All those sugars, or however you may want to refer to the caramelizing?
Any reason why I couldn’t/shouldn’t use the reserved onion broth instead of water in a second batch?
- One of my main frustrations with dehydrating onions is when I watch a chef showing the crisp final product. Mine never turn out like that. I can only describe them as, for lack of a better term, slightly leathery/bendy, not snappy crisp. What’s the trick? I can only relate it to time.
I’m always afraid that if I go too long, they’ll get hammered. I suppose there may be certain conditions under which time may vary somewhat, and must be considered. What would be a reasonable/dependable dehydration window guideline? What am I missing?
