I'm picking up a food dehydrator (probably a Nesco Snackmaster Pro - has a 20% more powerful heater/fan than the standard Snackmaster. I know there's plenty of info on this board, but I was wondering if you could help me with a few things.
This is my first year growing mole peppers (ancho, guajillo, pasilla) - I'm assuming that these should be cut in half prior to drying? Should I deseed these if I plan to use them in moles?
Chinense varieties - I typically include the seeds in my sauces, what's the best way to keep the seeds while drying but not have the drying process take forever? Should I cut slits in the peppers?
Aji limons - I assume that these are small and thin enough that it's okay to dry them whole (to save some manual labor)?
And finally, since I do not plan to turn any of these into powder, should I dry them less than if I was planning to powder them? Most advice on this board regards peppers fated for powdering. What consistency should I dry them to?
Thanks for the help.
This is my first year growing mole peppers (ancho, guajillo, pasilla) - I'm assuming that these should be cut in half prior to drying? Should I deseed these if I plan to use them in moles?
Chinense varieties - I typically include the seeds in my sauces, what's the best way to keep the seeds while drying but not have the drying process take forever? Should I cut slits in the peppers?
Aji limons - I assume that these are small and thin enough that it's okay to dry them whole (to save some manual labor)?
And finally, since I do not plan to turn any of these into powder, should I dry them less than if I was planning to powder them? Most advice on this board regards peppers fated for powdering. What consistency should I dry them to?
Thanks for the help.