Dumb Question: Re: "Heating Up" Food in Dehydrater

Question

Hi there!  I know this is probably really basic, but I hope someone can please help me!  I have some recipe books that suggest "marinating" or heating up recipes in the dehydrator for a half an hour.  The dehydrator I have is a Nesco round one.  The layers are somewhat shallow, and I don't think any bowls or dishes I have could fit and some of these recipes seem quite liquidy...   Have any of you done this or tried this or figured out how to do it without an enormous mess? I've read where people use their ovens, too, but I like knowing the exact temperature...   If I used the oven turned off, and left veggies & such in there for a few hours, am I inviting food-born illness?     I have done a lot of searches, but can't seem to find answers, probably because everyone already knows! lol

Knoxland · Answer

It depends. What is the lowest setting on the oven and the density of the raw food that will be dehydrated. How long is key and best to use a food thermo to ensure inside center mass is not exceeding I think 118. Many variables 115, 86, 92 and so on with varying minutes/hours to manifest food magic.  The whole point for all intended purpose is to keep the food temperature not to exceed the normal body temperature (range can be 97 to 100).  Stay close to the metrics.

Lucy531 · Answer

I have only been a raw vegan for 4 months, but I absolutely love the lifestyle and how I feel.  It's summer in Connecticut, so I do not feel the need to warm anything, but I bet that will change in the winter. I was listening to a podcast with a raw vegan from Sweden, and she said she often finger-stirs food on the stove. I thought this was interesting and may try it if I feel like I need something warm on a cold day.

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