Can sauces be dehydrated on non-stick sheets
63574
The sheets are for making fruit leather. I would think that sauces would be the same. They would have to be thick enough sauces so as not to run off the sheets, or just a small amount that would just stay in the middle.
545676
No, it won't work in the situation you describe. The parchment bags do keep in the majority of juice and moisture, but they are meant for adding a relatively small amount of liquid. I assume you're talking about rehydrating freeze dried food, where you would add a cup or two of boiling water. The paper will completely fall apart.
2054301
Yes some if I remember correctly; but very minor to the product and overall are not a problem to cook with into sauces and eat. I often heat, mix with brown rice pasta, a little pepper and tada... good dinner.
1923143
Yes. I just used some a few minutes ago in our company cafeteria and they are a soft enough plastic to allow squeezing out the sauce.
1719269
it will get sticky and disintegrate over time, cutoffs can actually be used as a thickener for sauces or soups, but the paper is not suitable as a wet wrap like regular rice paper for spring rolls
1105449
Probably, depending on how much lasagna and how thick your sauce is. Soupy sauce would leak out, otherwise it should be fine as long as you make sure it's closed correctly.
151427
I store them in the cupboard. I find when I use them, the best method is to rinse them, then put them in a dry fry pan and sauté them until the liquid is about gone. By drying them out they are ready for whatever sauce you wish to put on them. They also are not slimey that way.
1186153
Yes I dried them on a warm heat setting and it was fine. I assume you can dry them on a higher heat if you choose.
233724
I just looked in the Q and As on this product and this is what I found: Is there BPA in your non-stick dehydrator sheets? A: The sheets are made of paraflex. The manufacture guarantees that paraflex is BPA free. There has been concern with the paraflex due to its plastic quality, but in the binding process, emilcifocation BPA becomes a non issue. Just like the process of some water bottle manufacturing companies, not all plastics are BPA dangerous.
2191114
NO,using metal utensils will scratch the nonstick surface which will compromise the ease of clean up.
1959498
Not really. We used it and it warped it very badly. Now the nonstick properties no longer work. I wouldn't recommend buying.
1547
I don't know about Teflon but they are non stick. Sorry I couldn't be more informative. There wasn't anything with the sheets to explain why they were non stick.
1478951
Make a white sauce with about 3 TBS flour, 1/4 cu butter or margarine and 2 cu milk, about 1/2 tsp sale and 1/2 tsp pepper. Add 1/2 - 3/4 cu of the dehydrated cheese product, cook over medium heat while stirring with a whisk until thickened. (melt butter, add salt,pepper and flour and cook for about 2 min, then slowly add milk and finish by adding cheese product. j
822381
I would say that the Oxo is perfect for this task...you have a choice of thickness in your slices, and VERY uniform slicing which should help the dehydrating process. All of these months later I still love my Oxo!
960096
The sheet pan does not have a non-stick coating. I've never seen a professional sheet pan that did. I would not want one. I always use a spray.
2035457
You actually can, but I find that adding a touch (tea or tablespoon) of olive, rice bran or canola oil to this pan never hurts, especially when you want some carmelization, sheen and moisture of your cooked products (like onions, omelets, frozen potstickers, or whatever). Just be careful NOT to cook high heat items like a thick steak on non-stick surfaces- it won't come out as well as cooking over a grill or cast iron, and some discoloration will be left on some of the non-stick surface that may not come off; plus non-stick surfaced pans supposedly give off traces of carcinogens, when subject to very high heat. Good luck.
37871
Not sure why you would want to... also not sure I am qualified to answer that as I assume there must be some sort of outcome you are trying not to have based on previous experience? Are you concerned with a chemical reaction or a breakdown of the nonstick surface? I would just assume for both of those questions, to not leave food in them overnight. I don't ever do that anyway and that's just because I'm a bit anal in my kitchen. Doesn't mean I'm right though...