I have done salsa and spagetti sauce. Works well in the excaliber and my "cheap" one. Have been doing garlic & onion for years

Now that is interesting. I have never even thought of dehydrating salsa or spaghetti sauce, let alone eggs or milk. I assume if you can do eggs or milk - they would be used just like powdered eggs and powdered milk. I will be interested in the responses you get.

Oops I should had noted that I did try dehydrating French dressing one year to turn it into a powder. I gave up as it it wouldn't get brittle dry. I used to have a "copy cat" recipe for KFC chicken and it called for powdered french dressing.

The salsa when re-hydrated was not as "chunky" as my canned salsa. I found that I had to dry it at a lower temperature or it would darken too much and change the flavor.

I love my Excalibur! I dehydrate onions and garlic all the time, you can do it outside but we don't mind the aroma for one night. I have done eggs also check out "our half acre homestead" on you tube and Mrs. Volfie has a video there about dehydrating eggs as well as some other you tube videos are available on milk and eggs as well...When I first started dehydrating I went to Dehydrate2store.com for all my information and recipes, videos and she has a great shelving unit she shows you how to build to hold your mason jars of dehydrated goods in your kitchen.

In answer to Denob's question about the cheap dehydrators for onions and garlic. They work just fine. I do onions all the time on the cheaper type, and I do inside. I love the smell on onions so not a problem, (it helps that I live alone). I use the dehydrated onion in so many things. My favorite is as a chunky topping on a casserole dish. As far as garlic in concerned, it used to take forever (2 days) to do until i met this garlic farmer and he told me to chop them up first (slicing is not good enough), with one of those slap chop things. Put the chopped garlic on a fruit roll up accessory and volia. You have dehydrated garlic overnight. Put the dried garlic in a pepper mill and you have the best tasting garlic powder ever.

I use fresh onions every day in cooking. We love onions 🙂 I've used some dried onions in the past but not as much as I should. My onions sprout pretty quickly over the winter and I always lose so many. I feel inspired to to dry them now 🙂 Good idea on the garlic too.

So, I'm now at the point of really comparing dehydrators. Of course, top of the list is the excalibur.
My question is, has anyone tried dehydrating eggs or milk?
In addition to dehydrating veggies and meat, I want to try liquids such as eggs, milk, spaghetti sauce etc...will the excalibur do the trick?
Also, I am considering a cheap one from walmart to use for onions and garlic outside...has anyone else done it like this?

| have a Excalibur, and I have cooked, scrambled eggs, dried then and ground them, it does work, I have dried very very thinly done yogurt, it was barely ok and I can't see how you would dry milk?

The spaghetti sauce, cooked squash or any other sauce, as long as its cooked super thick, spread super thin, it should dry to brittle stage and be able to be ground down to a powder at that point.

I just want to add that I have an Excalibur 5 tray and I LOVE IT! I have never done eggs or milk - but I have done yogurt. I would guess eggs would be stinky! I would recommend that EVERYONE get an Excalibur. Make sure you get the one with the timer - very helpful!

I have an excalibur, I love it. I have never done eggs, milk or meat though. I am a bit afraid of food poisoning and the instructions with the excalibur dont say anything at all about those foods being dried, except for jerky.

Well, just pulled the trigger and ordered an Excalibur 3900.

You'll love it! I just saw today that it now comes in red. If I didn't already have one... 🙂

The model with the timer , does it just ring a bell ? or does it actually turn the machine off ?
The reason I ask is because i have a yogurt maker and the timer is only a reminder timer of when you started the
yogurt. It does not actually turn the machine off.

Where do you get the excaliburs with timers ? I see Briden has them but not with timers .

Also does the 5 tier ( 400watt ) work just as fast as the 9 tier ( 600 watt ) ?
or does the extra power dehydrate faster ? Just wondering if the extra wattage is needed
just because there are more tiers or if the model is actually faster.

I have lost alot of potatoes this winter .. they are sprouted and ready to plant and it is no where time to
plant outside. So I have to come up with a better solution for next year. I would also be wanting to
dehydrate carrots, and you know, that list will grow and grow .

From what I understand the timer model does shut off the unit.
Also, if you really want that model, contact Briden Solutions...they will be more than happy to help and could possibly special order it for you.

Does anyone remember the preferred dehyrating book to get ?