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<blockquote data-quote="DCUKMod" data-source="post: 1958907" data-attributes="member: 345386"><p>Fresh herbs and spices dehydrate well, although first time I dried chillis, I found them flying around the chamber towards the end.</p><p></p><p>Why I have dehydrated something will influence how I store the results. Garden grown herbs and spices go into little Kilner jars, if they're going to be used "soon" ("soon" being indeterminate really), but if I have more than I'll use "soon", then I will put them in a vacuum bag. </p><p></p><p>I have also expermiented in making little spice mixes and vacc bagging them, so that I have a couple of not-at-all-ready-meals available at any time. For example, meat and bases masala in the freezer, and spices in baby batches to add when the time comes.</p><p></p><p>Come the day, lob 50-100ml water into the cauldron, add frozen masala and meat, the sprinkle over spices. Cook.</p><p></p><p>Open after NPR, give it all a jolly good stir, then usually another, maybe 5 minutes at pressure to get the flavoiurs going properly.</p><p></p><p>Leave on Keep Warm to NPR and "mature" until the smell gets too much to resist any longer.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 1958907, member: 345386"] Fresh herbs and spices dehydrate well, although first time I dried chillis, I found them flying around the chamber towards the end. Why I have dehydrated something will influence how I store the results. Garden grown herbs and spices go into little Kilner jars, if they're going to be used "soon" ("soon" being indeterminate really), but if I have more than I'll use "soon", then I will put them in a vacuum bag. I have also expermiented in making little spice mixes and vacc bagging them, so that I have a couple of not-at-all-ready-meals available at any time. For example, meat and bases masala in the freezer, and spices in baby batches to add when the time comes. Come the day, lob 50-100ml water into the cauldron, add frozen masala and meat, the sprinkle over spices. Cook. Open after NPR, give it all a jolly good stir, then usually another, maybe 5 minutes at pressure to get the flavoiurs going properly. Leave on Keep Warm to NPR and "mature" until the smell gets too much to resist any longer. [/QUOTE]
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