Cookaholics Bulletin Board

I made a very large batch of vadouvan, basically a curry-like onion sauce (see my post under this topic). I am drying it in the oven at 220 because I want to take it to a very crispy stage as I want to put it through a blade coffee grinder to turn it into a powder that I can store and use in sauces as needed.

I cannot get my convection to kick in at low temperatures Also, because of the sugars in the onions, i don't want to risk burning it at higher temperatures.

I have been drying it for 4 hours so far but it still has enough moisture that it becomes a little gummy in the grinder.

Any suggestions as to how long I can expect this to take

Thank you

Does the oven fan run without the heat on? I was thinking of getting the heat up some, then just leave the fan running, repeating as needed. But you probably already tried that.

You're just going to have to break down and buy a dehydrator!

I love 'Enablers'

Wino,

Check the humidity level in your house. The dry mixture might be hygroscopic, absorbing moisture from the air as fast as it is being boiled off.

That is a real problem in making maple sugar in high humidity. No matter how high the heat, the boiling point does not want to go up. I now check the humidity before making maple sugar.

Tim

Will do, it is approaching melting temps today....

I think I need to consider that there is 1/2 cup of canola oil in this, as well. Could that be stopping it from becoming a dry, flour-like substance? I'm just wondering if my expectations are wrong. Maybe what I have is as good as it will become.

I run a 1/4 cup through the grinder every hour and get some powder and some residue that I must scrape off.

Very interesting...

SOLVED!

I tried my Vitamix blender container for making flour - perfect

My assumption was that the blade coffee grinder was too fine and making it into a paste. The VM makes it look like instant coffee granuals and they dissolve perfectly in hot water

I'm a happy camper