Electric dryer cabinet Travola KYS-333B

[the instructions for my dryer say]

Was there an instruction there ?!

the instructions for my dryer say and I have another
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=501774.0

[jerky]

I, too, dry meat raw

Well, this is what you call it, I don’t know how to call this process correctly at this temperature. Well, in my opinion, I threw a link to Irina's dry-cured products, in short, the breast cooked according to her technology is completely different (but this is not for everybody ... you know, in the shops there is also just dry-cured meat, it tastes completely different, they are dried in the air, it's like that, but more accelerated because of the wind
If, in comparison with fish, there is smoked and hot smoked ... that seems to be smoking here and there, but due to t, time, process, the result is different .. I will agree, in short I draw a conclusion at 70 Hrudi jerky (inside she herself in the section showed that the meat is ready in color), and according to another technology at t below they dry-cured
: iai: uh, how much I blabbed, I got confused myself .... let's throw it too Chicken chest ... earned

let's throw it already Chicken chest ... earned

Nnna! For a friend, nifih is not a pity, he talks al does not talk

Nnna! It's not a pity for a friend

shashiba mmm kusnota, mouth full ...sluts and I love this potato

[Ilmirushka]

Ilmirushka, I'm embarrassed to ask ... do you post cooking recipes? In the summer my sister and I will try the locker and for the especially talented we need recipes.

The girls on our forum have these recipes, for example

Dried meat and sausage without casings and nitrite salt in an electric dryer (Tumanchik)

Meat in marinade, dried in an electric dryer (Admin)

Lyudochka, thank you very much !!!!!

[Tanechki Admin]

Here at Tanechki Admin special section, highly recommend for study: RECIPES FOR ELECTRIC DRYER
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431513.0

The fan blew everything out ..

Exactly. My whole apartment stank of mackerel, since then I have only smoked fish in the unit.

[Anna]

since then I only smoke fish

Anna, so I didn't smoke, I dried, and there are no killer fishy smells around the apartment.

Do you post cooking recipes?

Cook, yes, what recipes are there! I slept with seasonings, poured soy sauce, vacuumized for the night, in the morning in the dryer, that's it! This is from Tatyana-Admin and from Tumanchik-Irina everything is strictly according to the recipes, and I slob... read and go!

Buttercup, thanks for bringing the recipes!

[Cook]

Cook, yes, what recipes are there! I slept with seasonings, poured soy sauce, vacuumized for the night, in the morning in the dryer, that's it! This is from Tatyana-Admin and from Tumanchik-Irina everything is strictly according to the recipes, and I slob... read and go!

Hats off then!

Taking off my hat

Dalannna to you

After long tossing and struggling between my hamster and her own toad, I ordered a Travola KYS-333D dryer in Ozone (a big discount was received) for 5530 rubles + shipping 371 rubles and minus points and other 500 rubles. I put Travola 333B on hold, but they set it up for 6645 rubles, so I rushed to buy the one with 10 pallets and higher capacity. Well, it didn't work out with Kelly, since they offer delivery there, as much as 1.5 thousand rubles, yes, and the store is unfamiliar. So now I'm waiting for my swallow to arrive.
In general, who is waiting for a discount on Grass, hurry to Ozone.

[Lyi]

Lyi, lovely !! Congratulations! mmm, so that it works and pleases, there is a lot of experience in the topic, and not only in this topic - dryers are different, there are many recipes

Today at Ozone there is a decent discount on Travola KYS-333D (electric dryer for vegetables and fruits) for 9 trays.

🔗

Maybe someone else needs ...

[Ilmirushka]

Well, I got my Travola 333D. So, the first impression is ambiguous. Firstly, very shallow, almost flat pallets, about 0.5 cm deep, which is not very convenient for marshmallow. Quite flimsy in appearance, that is, meat, fish weighing more than a kg I will put with caution. This is one of the minuses. The advantages will be after testing.
Now I will try it on duck breast. I took the recipe from Tumanchik, but since it has not appeared on the site since August last year, please correct my actions. I wrote everything here, post 258
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=460869.0

Ilmirushka, please, see my duck breast. A domestic duck, she took it from the market, it is felt that she, a lady of mature age, is not one of the young.
I do not want to spoil the impression of the device with my crookedness. My son is already looking askance at me that I, having a dryer, bought another one, clearly not better than the available ones.

[Lyi]

Lyi, Congratulations!!! About pallets ... maybe they look flimsy, but believe me I completely lay the tray with meat, of course not in the butt, they stand normally, (and in my thoughts it was not possible to weigh how much I put on 1 tray, otherwise I would write) Further, what they are not deep, I personally, having Veterok with high sides, did not see the point in them. I dried the pastila, (Belevskaya), etc., I just didn't install all the trays and that's it, (that's why I bought a second Grass for 9 pallets)
Now, even though the question is not for me, I will climb in ... I apologize ... I think if the breast is of a mature age, it will be problematic (this is my opinion, ... but if you make Irina's Tumanchik raw according to the recipe, and she has a completely different cooking technology , maybe it will be okay (dry-cured according to her recipe, from dried on a swing t, these are completely different products at the exit. I did both according to her recipe and according to Admin Tatiana's recipe, everything is very tasty. (about the rest of the breast weight, salt, etc., you need calculate, and the main thing is not to oversalt ... how much salt Irina has everything written

My son is already looking askance at me that I, having a dryer, bought another one, clearly not better than the available ones.

they look at me too, but the meat is minced

[Lyi]

Lyi, I have never made marshmallow, we are not lovers of sweets, but I think that someday I will ripen, so far I can not say anything. About flimsy-looking pallets - I do not agree, I laid out more than 3-4 kg on 3-4 pallets - the flight is normal, do not be afraid! About a not-so-young duck ... I would marinate a little more in time than usual. I marinated "my" chicken breasts in a vacuum container for 12 hours, left it in the refrigerator overnight. AND Lyi, if you write that the dryer is not the first, then what a curvature ...
That Travolka is not the best - I also don't agree very much. I UNDERSTAND that not having others, it is incorrect to compare, BUT (!) I judge by technical data in comparison. First, she's a wardrobe! it is important for me not to disassemble the dryer into separate pallets, removing them from each other (I am not saying anything bad about other dryers!). Secondly, the kusman does not fit in thickness - removing an extra pallet is not a problem! Well, everything else has already been discussed 100 times ...
Lyi, everything with duck breast will be fine!

they look at me too, but the meat is minced

Shine, I even have one, but everything is the same! Now they themselves buy meat, they silently fold it on the table and nod at my clever little grass

[Lyi]

very shallow, almost flat pallets, about 0.5 cm deep, which is not very convenient for marshmallow

here Marina dries pastille in a drying cabinet on a siliconized rug - she dries on Teflon as well

, the trays are flat too she dries perfectly, she has both plum candy and peach.
Yes and, Lyi, read the topic, and dry the marshmallow successfully

[Irsha]

Irsha, Irina, and Marina, is she with HP?

and Marina, is she with HP?

I don't know, it seems not, but you can ask her under the video in the comments or on the channel in PM

she has a very informative channel, a good hostess

[Svetlana, Ilmirushka]

About pallets ...it may look flimsy, but believe me, I completely lay the tray with meat, of course not in the butt, they stand normally

About flimsy-looking pallets - I do not agree, I laid out more than 3-4 kg on 3-4 pallets - the flight is normal, do not be afraid!

Svetlana, Ilmirushka, thank you, they reassured me, otherwise I was afraid that if I put a plump underwrap in the whole baking sheet (one), it will be 3-4 kg, Will it stand? Well, this is a matter for the future, we will master it in the process.

I think if the breast is of mature age, it will be problematic (this is my opinion, ... but if you make Irina's Tumanchik raw-cured according to the recipe, and she has a completely different cooking technology, it will probably be okay (raw-cured according to her recipe, from dried on a swing t is completely different products at the exit.

So I doubt it. I myself like raw-cured products, but I guess if the duck is not young, won't the meat be too tough. Therefore, I may dwell on Tanyuli's recipe
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=153790.0
While I think.
https: I doubt about the marshmallow. I have our wonderful Russian dryer Dachnik4M. Great dryer. Here I described how I dried apricot marshmallow

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=175304.0

and raisin grapes

//Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140686.0

here Marina dries pastille in a drying cabinet on a siliconized mat - she dries on Teflon as well

Irsha! It's not that marshmallows can't be dried on it. It's just that a very thin layer can be poured onto such a sheet with low sides, and plus it will dry out. As a result, a very thin marshmallow will turn out, and for my Summer resident the height of the walls is 3 cm with a tail and the marshmallow turns out to be very plump and not over-dried. Well, we'll evaluate it in the process.

I myself like raw-cured products, but I guess if the duck is not young, won't the meat be too tough.

I bought it once. It's not even about the toughness - it's not tasty, the spices are not felt, but the taste of the skin is yes. Probably not pre-marinated, I threw out the duck and only the carcass.

I doubt it about the marshmallow.

I made a different and thin marshmallow and of the type of layer marmalade, but ... by no means on a marshmallow tray, only on parchment and the sides from it I form the desired height

[Lyi]

Lyi, congratulations on your new dryer!

[Svetlana]

never on a pastille tray, only on parchment and the sides of it I form the desired height

Svetlana, but parchment sides won't hold the fruit mass? It will spread. Or is your marshmallow very thick? I pour into my Summer resident a layer flush with metal sides (inside, of course, the pallet is lined with parchment), this is 3-4 cm thick. It dries for 3-4 days, as I try to dry at a low temperature, I like it more. But I pasted the passed stage for me, I will adapt. Although, most likely I will only use the Summer Resident.
But meat, fish, chicken, duck and other damp-drying are new to me. So I hope for your hints.

Probably not pre-marinated, I threw out the duck and only the carcass.

Anna, I will try to take it into account and make it a little longer. Although Su-Vid cooked the duck breast, I liked it. There I kept it at a temperature of 65-70 *. I will try to start here with this temperature.

is the marshmallow very thick?

yes, which is like a layer marmalade (I spied the recipe somewhere here), it is thick, but made thinner more often (just grind the berries, sometimes a little sugar, but more often just without it)

Girls! can I see you? I hope you don’t chase me away, although I’m not Travola, But your Temka is very lively and many with experience.
I make turkey breasts by Admin prescription.
There is almost no experience in using the dehydrator, and the question is ripe - how to check the readiness of meat? temperature probe? I have been drying for 5 hours, everything seems to be ready. Is it better to eat meat hot or let it cool and ripen?

[Mirabel]

Mirabel, Vika, late of course I answer, but if you want to check, you can use the temperature probe. But the meat should ripen (((although for the sake of interest you can try a piece, and then after ripening and compare ...well, to decide for myself) I also did turkey breast, but I think 5 hours is not enough for her ((although it depends on which recipe, and at what t

[Mirabel]

Mirabel, with a new avatar! Vikulya, before drying, I re-read almost all the recipes and recommendations of Tatiana-Admin, and I realized that the meat should be well marinated, I leave it in the marinade for 12-14 hours (overnight, and then, as it turns out) better more than less! And I do not put the meat for less than 7 hours with the certainty of its complete readiness. I did it once for 6 hours, but this is because the chicken fillet was not large, initially thin. Then I let the meat cool completely, further into the vacuum and into the freezer. And hot ... well, if you just try it, otherwise it's a cold appetizer, I cut obliquely into thin slices ... beauty and deliciousness. The main thing is that I know that without any chemistry. Good luck! And bring us a couple of pieces.

And bring us a couple of morsels

I join the wish, and preferably in the cut

[Ilmirushka]

Ilmirushka, Ilmira, Svetlana777, Svetlana,
Thank you! I'll take everything into account for the future!
vchea finished cooking already in the night, tasted hot, well, how to say - not bad so .. probably the state was not for tasting

hard day and tiredness

and did not survive.
Working people at breakfast in the morning

not everyone is hackneyed

I ate everything, rested to finish eating at work, they left me a small piece. again did not understand .. in my opinion it didn’t add salt and some kind of taste was not bright.
But Tim found Lena's proportions, re-read the whole topic. now I will "take" the chicken breast by drying.

[Mirabel]

again did not understand .. in my opinion it didn’t add salt and some kind of taste was not bright.

Mirabel, Vika, so I, too, was one of the first experiments so afraid to oversalt and pepper that the meat turned out to be insipid. I think taking some ready-made recipes ... is not an option because the meat is different, and the weight is different, but the salt is just different. I hope that a sense of proportion will come with experience, I do better from time to time. So everything is in our hands
And also, you are meat when pickling well this ... with needles ... you pierce tender? I don't have it I just ordered, I'm waiting, so I use a "comb" for cutting onions.

tender

There was a sclerosis. Thank you for reminding!

I made chicken breasts according to Tatyana-Admin's recipe, but I scrolled two cycles in a marinator and immediately put them in the dryer.

tender

: secret: but on a fig ((no, well, I have it, and some cool one at a price die not get up they gave it, I wouldn't buy it myself ... because I don't need it, I don't love him)

scrolled two loops in the marinator

, oh, but I love this device, and I also use it

just different salt

, even how different it is, I made it strictly according to Irina's recipe (coarse sea salt, everything is as described ... damn it, oversalted and even very ...

[gawala]

scrolled two loops in the marinator

gawala, but I have no eBo, it's easier for me to stuff it into the refrigerator for the night - in the morning everything is ready.

and what a fig

Svetik, Svetlana, probably you can do without it, but you want Schaub got to the bone, so that all the seasonings would penetrate inside, so that the taste is brighter and more uniform throughout the meat, well, this is how I see it

I have no eBo, it's easier for me in the refrigerator for the night

No, well, it's clear which is easier. Would, I certainly wouldn't marinate for the night. 18 minutes and everything is fine ..

[gawala]

18 minutes and everything is fine ..

gawala, Gal, but where are we in a hurry? We will slowly-slowly descend and slowly-slowly ...

We will slowly-slowly descend and slowly-slowly ...

This is not my style. so I have a marinator ..

This is not my style. so I have a marinator ..

Well, I don’t play like that! Cho me schazzz to rush after the mrinator? Well, what are you provoking me? I have not bought all the shoes yet

tuff

It's summer outside, you have to go barefoot .. she buys crystal shoes ... Marinator go buy, Cinderella ..

Summer in the yard

AAAAA Hde? Where am I asking you this yo? And how-taco summer! ??? We have snowdrifts on ...

Where am I asking you this yo?

Where where? I have!

We have drifts

The presence of snow drifts is not a reason not to buy a marinator ..

Marinator go buy, Cinderella ..

, the marinator is the right weight, there you can also scroll through a salad with a simple cabbage + Bulgarian pepper and no ho-ki can do that. And the meat mmmm, threw the same chicken (though I drive more than 2 times ... and it becomes all fragrant ... but with shoes .. well, I also have such a quirk, but only I take it when discounts are coming, and like I don't need to, but at such a price it's a sin not to buy

husband says where the discount is there and Svetka

[SvetKIN]

SvetKIN, no, well, I didn't expect that from you. What, I have to leave everything and arrow behind the marinator? The chicken, you see, she twists there twice, but we have all the shops closed. Blinn, with these guys ... I still can't choose a spiralizer and already going to buy, in between, yes, yes!, and one for me mulberry marinator .... Just like that monkey - I will explode.

into, first into the spiralizer, then into the marinator and salad.

[Anna67]

Anna67,! Well Hto will drop on the top of my head, eh?

[Ilmirushka]

Ilmirushka, do not worry, I myself, without both available, went over to the purchase of shoes and clothes. We must remember that we are not only housewives, but also women)
ps And also bags too.

[An]

we are not only housewives, but also women

An, secretly and not a little about dryers

new scarves have been ordered for the coat, there are new shoes, here is an ambush with bags

, I'm looking for bags for myself and my friend, she works - she has no time, but I'm at home, so I take the rap for both.