If you are dehydrating at 170 or above, your oven would work.
Curiosity makes me ask, what are you dehydrating at that temperature?
Curiosity makes me ask, what are you dehydrating at that temperature?
A good food dehydrator that reaches 170-175F?
Most dehydrators (excalibur, etc) reach only temps of 155-160F..
Anyone know of a good dehydrator that reaches higher temps of 170-175F?
Anyone know of a good dehydrator that reaches higher temps of 170-175F?
1 - 20 of 35 Posts
I have a Cabela's that goes to 160 but I haven't ever needed it to go that high. What are you trying to dehydrate at higher temps that you couldn't dehydrate in your oven?
Heh @ Mel's. Great minds, right?
My Oven's temperatures are too off. If I set 150F for example, it will reach temps of 250F+.... All I need is temps that reach 170F and I think I've found a dehydrator that reaches 165F although I'd still prefer 170-175F if one exists...
I am basically trying to use a dehydrator as an oven with much more accurate temps.... I am really bad at cooking so I'm trying to find an easier way.... basically a "Set and Forget" style of automated cooking... that cooks exactly the right temps, each and every time.
So I would set the dehydrator to 165F for example for chicken for like... 5-10+ minutes or however long it takes for the whole chicken to cook 165F...
Or Beef I'd set it to 145F for medium rare, and for safety I'd set it 165F for maybe a couple minutes OR just sear it for 5-10 secs one each side.
Anyhow, what do you guys think? Would this work?
If anyone knows of an oven that is accurate enough to stay 135F - 170F consistently, please share the brand and model also!
I am basically trying to use a dehydrator as an oven with much more accurate temps.... I am really bad at cooking so I'm trying to find an easier way.... basically a "Set and Forget" style of automated cooking... that cooks exactly the right temps, each and every time.
So I would set the dehydrator to 165F for example for chicken for like... 5-10+ minutes or however long it takes for the whole chicken to cook 165F...
Or Beef I'd set it to 145F for medium rare, and for safety I'd set it 165F for maybe a couple minutes OR just sear it for 5-10 secs one each side.
Anyhow, what do you guys think? Would this work?
If anyone knows of an oven that is accurate enough to stay 135F - 170F consistently, please share the brand and model also!
if you are really bad at cooking, I have 2 suggestions,
1st, stand by the stove while cooking so you can see what you are doing and never use High.
2nd, buy a slow cooker and a cook book.
1st, stand by the stove while cooking so you can see what you are doing and never use High.
2nd, buy a slow cooker and a cook book.
When instructions for cooking beef say a temperature of 145 or 165 degrees, they are referring to the internal temperature of the meat, checked with a meat thermometer. 145 degrees is a more rare completed temperature of a piece of meat. The cooking temperature is much higher, it is just for a short period of time.
The idea of a dehydrator is a slow, slightly warm, air flowing over the food to remove the moisture content. I cannot imagine a situation where it would cook food like you are looking for. When you set the thermostat on a dehydrator, that is the temperature of the air flowing over the food, not the temperature the food actually achieves.
As a cooking example, if I want to cook a whole chicken (4 pounds) to reach an internal temperature of 165 degrees, I can cook it at a lower temperature, 325 degrees for about 2 hours or I could cook it at 375 degrees for about an hour and a half. The meat of chicken cooked at 375 degrees would be drier than the lower temp. cooked chicken.
A chicken cooked at 165 degrees would very possibly be spoiled before it is cooked, the difference being the cooking temperature vs. the internal temperature of the cooked meat. There are specific places to check the temperature of meat to see if it is cooked, the meat section of your cookbook most likely has a chart, perhaps even with some pictures.
If you are trying to cook without using your oven, a crockpot is one method that is a "set it and forget it" type appliance and they are not terribly expensive.
I'll be glad to help you in any way I can, cooking is a wonderful addition to your life skills and your prepping skills.
The idea of a dehydrator is a slow, slightly warm, air flowing over the food to remove the moisture content. I cannot imagine a situation where it would cook food like you are looking for. When you set the thermostat on a dehydrator, that is the temperature of the air flowing over the food, not the temperature the food actually achieves.
As a cooking example, if I want to cook a whole chicken (4 pounds) to reach an internal temperature of 165 degrees, I can cook it at a lower temperature, 325 degrees for about 2 hours or I could cook it at 375 degrees for about an hour and a half. The meat of chicken cooked at 375 degrees would be drier than the lower temp. cooked chicken.
A chicken cooked at 165 degrees would very possibly be spoiled before it is cooked, the difference being the cooking temperature vs. the internal temperature of the cooked meat. There are specific places to check the temperature of meat to see if it is cooked, the meat section of your cookbook most likely has a chart, perhaps even with some pictures.
If you are trying to cook without using your oven, a crockpot is one method that is a "set it and forget it" type appliance and they are not terribly expensive.
I'll be glad to help you in any way I can, cooking is a wonderful addition to your life skills and your prepping skills.
GE toaster/convection/rotisserie oven $59 at wally's. I know for a fact that the low temps are good as I do chicken for 4 hrs at 160 and it comes out moist and falls off the bones does not dry out.
Get one of them wife people.
The internal temperature of a safely cooked chicken should be between 165 and 175 degrees. You cannot achieve that with a heat setting lower than that.GE toaster/convection/rotisserie oven $59 at wally's. I know for a fact that the low temps are good as I do chicken for 4 hrs at 160 and it comes out moist and falls off the bones does not dry out.
A dehydrator does not cook food. It removed moisture from food. The heat it produces is there to simply speed the drying. Mels' post summed it up nicely.
If it is cooking you hate and you have an unreliable oven, then deal with those issues specifically. If you want set and forget cooking, then a slow-cooker/crockpot is what you want. If you need to bake, then get an oven thermometer and figure out your oven's idiosyncrasies. If it is unusable, either replace it or consider a toaster oven.
Cooking can be work, but it also can be fun. Either way, it is, in fact, a critical life skill. One that cannot be over-rated. If you are of a traditional male-female role kind of person, cooking is neither man's work nor woman's work. Men have always cooked and so have women. (Now washing dishes...)
If it is cooking you hate and you have an unreliable oven, then deal with those issues specifically. If you want set and forget cooking, then a slow-cooker/crockpot is what you want. If you need to bake, then get an oven thermometer and figure out your oven's idiosyncrasies. If it is unusable, either replace it or consider a toaster oven.
Cooking can be work, but it also can be fun. Either way, it is, in fact, a critical life skill. One that cannot be over-rated. If you are of a traditional male-female role kind of person, cooking is neither man's work nor woman's work. Men have always cooked and so have women. (Now washing dishes...)
Buy one of these. It's a digital thermometer with a probe. Set your oven to 175' that should give you about 300'. Stick the thermometer probe in the meat , put it in the oven and leave the thermometer on the counter. Turn it on and select the meat you are cooking and turn the alarm on. When the alarm goes off your meal is ready.
Good eats.
Good eats.
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I was gonna say things like 175 isn't dehydrating, it's cooking... but Mel did that nicely.
OP, you want a crockpot.
OP, you want a crockpot.
I always second that motion, because we are simply wonderful additions to any man's life.Get one of them wife people.
: : :{watch it, I'll know if you gagged when you read that.
: : :}
Oh well, lucky I guess. Guess I gotta bump up the temp next time.The internal temperature of a safely cooked chicken should be between 165 and 175 degrees. You cannot achieve that with a heat setting lower than that.
I dunno, I think this is one case where renting is better than owning.I always second that motion, because we are simply wonderful additions to any man's life.
Thanks everyone for all the replies. I would just use a crockpot or Slclarry's method or somethign similar but I am trying to follow health guidelines where I am supposed to eat meat closest to rare as possible and cooking temperatures to remain below 212F (Although I prefer cooking temps closer to 165F-175F if possible, the lower the temps the more optimal).
So I need to cook with temperatures from 165F - 212F... the lower the better.. and also be able to consistently cook meats rare / very rare (125F-165F internal temps) without having to measure temps, etc. every time. So I don't know if there is a "set and forget" way to achieve this.
So what if I slice my chicken or beef thin enough, would my dehydrator or oven at 165F cook the slices to 165F? If not, then I would just have to find a higher number such as 180F-200F+ that will work. It would then be a matter of finding a combination that works to achieve rare cooking- How thin the slices are, and what temperature and how long.
This should work right? What do you guys think? Or is there a better way?
If this method works, this is why i'm trying to find a dehydrator or oven that will reach temps 165F - 190F+ all depending on what is the minimum tempure to achieve consistent internal temps of 135F-165F for my meats (135F for beef, 165F for chicken).
-----------------------------------------------------------
PS this is the healing protocol I am trying to follow: (Seems to help many people that have health issues that I have)
http://www.autoimmunemom.com/diet/dr-seignalet-ancestral-diet.html:
"Dr. Seignalet.. recommends that cooking temperatures.. remain below 212° Fahrenheit, with a preference for steaming. Light sautéing, stewing, steaming and dehydrating are allowed, since all of these methods don´t reach high temperatures. Frying and oven cooking are not recommended, since these methods allow very high temperatures to be reached."
http://www.drkaslow.com/html/page_fundamental_food_plan.html
For beef, lamb, and fish, the closer to raw or rare the better it is for you. Avoid frying. Grilled, broiled, steamed, soft boiled, or poached is best.
Rare and Medium Rare Meat Temperature guides
http://www.foodnetwork.com/recipes-and-cooking/meat-and-poultry-temperature-guide/index.html
So I need to cook with temperatures from 165F - 212F... the lower the better.. and also be able to consistently cook meats rare / very rare (125F-165F internal temps) without having to measure temps, etc. every time. So I don't know if there is a "set and forget" way to achieve this.
So what if I slice my chicken or beef thin enough, would my dehydrator or oven at 165F cook the slices to 165F? If not, then I would just have to find a higher number such as 180F-200F+ that will work. It would then be a matter of finding a combination that works to achieve rare cooking- How thin the slices are, and what temperature and how long.
This should work right? What do you guys think? Or is there a better way?
If this method works, this is why i'm trying to find a dehydrator or oven that will reach temps 165F - 190F+ all depending on what is the minimum tempure to achieve consistent internal temps of 135F-165F for my meats (135F for beef, 165F for chicken).
-----------------------------------------------------------
PS this is the healing protocol I am trying to follow: (Seems to help many people that have health issues that I have)
http://www.autoimmunemom.com/diet/dr-seignalet-ancestral-diet.html:
"Dr. Seignalet.. recommends that cooking temperatures.. remain below 212° Fahrenheit, with a preference for steaming. Light sautéing, stewing, steaming and dehydrating are allowed, since all of these methods don´t reach high temperatures. Frying and oven cooking are not recommended, since these methods allow very high temperatures to be reached."
http://www.drkaslow.com/html/page_fundamental_food_plan.html
For beef, lamb, and fish, the closer to raw or rare the better it is for you. Avoid frying. Grilled, broiled, steamed, soft boiled, or poached is best.
Rare and Medium Rare Meat Temperature guides
http://www.foodnetwork.com/recipes-and-cooking/meat-and-poultry-temperature-guide/index.html
If you keep the meat near the temp probe, oven cooking cannot over heat as the probe will shut down the heat. A dehydrator or any heating appliance that does not have at least an RTD probe for feed back will over shoot and undershoot. It's the nature of cheap control systems. That the heating element or flame gets to 1000 deg does not expose the food to 1000 deg heat. Any one who says that is just ignorant. If you place the food on an airbake the food cannot be exposed to the heat at the bottom of the oven at all. I think you simply have a deep seated need to complicate your life for no good reason. You do realize that a dehydrator is nothing more than a leaky convection oven.
Oh boy.Thanks everyone for all the replies. I would just use a crockpot or Slclarry's method or somethign similar but I am trying to follow health guidelines where I am supposed to eat meat closest to rare as possible and cooking temperatures to remain below 212F (Although I prefer cooking temps closer to 165F-175F if possible, the lower the temps the more optimal).
So I need to cook with temperatures from 165F - 212F... the lower the better.. and also be able to consistently cook meats rare / very rare (125F-165F internal temps) without having to measure temps, etc. every time. So I don't know if there is a "set and forget" way to achieve this.
So what if I slice my chicken or beef thin enough, would my dehydrator or oven at 165F cook the slices to 165F? If not, then I would just have to find a higher number such as 180F-200F+ that will work. It would then be a matter of finding a combination that works to achieve rare cooking- How thin the slices are, and what temperature and how long.
This should work right? What do you guys think? Or is there a better way?
If this method works, this is why i'm trying to find a dehydrator or oven that will reach temps 165F - 190F+ all depending on what is the minimum tempure to achieve consistent internal temps of 135F-165F for my meats (135F for beef, 165F for chicken).
-----------------------------------------------------------
PS this is the healing protocol I am trying to follow: (Seems to help many people that have health issues that I have)
http://www.autoimmunemom.com/diet/dr-seignalet-ancestral-diet.html:
"Dr. Seignalet.. recommends that cooking temperatures.. remain below 212° Fahrenheit, with a preference for steaming. Light sautéing, stewing, steaming and dehydrating are allowed, since all of these methods don´t reach high temperatures. Frying and oven cooking are not recommended, since these methods allow very high temperatures to be reached."
http://www.drkaslow.com/html/page_fundamental_food_plan.html
For beef, lamb, and fish, the closer to raw or rare the better it is for you. Avoid frying. Grilled, broiled, steamed, soft boiled, or poached is best.
Rare and Medium Rare Meat Temperature guides
http://www.foodnetwork.com/recipes-and-cooking/meat-and-poultry-temperature-guide/index.html
As was stated, you CANNOT use a dehydrator to cook. Period.
As for this seemingly dubious "medical" information, I leave it to you.
Perhaps you should look into sous vide method for cooking meat.
Throw the meat on a hot skillet, sear the meat and eat! Nothing to it?
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