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Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools. Assuming you have an oven and a baking sheet (rimmed might ...
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#4: Post edited
by
Spamalot
·
2024-05-08T23:34:49Z (7 months ago)
- Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools.
- Assuming you have an oven and a baking sheet (rimmed might be best for this) or large shallow casserole dish, spread the almond pulp out as thinly as practical given your available pans/oven space and volume of almond pulp, and bake at a low temperature (170°F or 76.6°C is as low as my oven goes) stirring occasionally if the layers are thick, and breaking up any clumps that form, until dry.
If you have an attic and it's summertime you can often dry things directly in a hot attic, rather than heating up the house more with the oven running. With a wet pulp you don't want to let the temperature get too low, (under 140°F/60°Ç) or it may spoil. If it gets too hot it will brown and/or burn, but you can probably get away with running it just above boiling (212°F/100°C) for faster results without harm, unless your oven is very bad at holding the set temperature (where it may overshoot to the point of burning, or at least roasting.)- According to [this page from the Almond Board of California ](https://www.almonds.com/sites/default/files/2020-03/Q_Almonds%20-The%20Heat%20is%20On%20A%20Deep%20Dive%20Into%20Almond%20Roasting%20with%20Guangwei%20Huang_0_0.pdf), roasting starts at 250°F/121°C so there should be a safe range above boiling and below roasting for quicker drying.
- Once the flour is substantially dry lower temperatures are less likely to lead to spoilage (so you might, say, start it in the oven and then move it to a hot attic for final drying, presuming the attic is not exposing it to mice...)
- Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools.
- Assuming you have an oven and a baking sheet (rimmed might be best for this) or large shallow casserole dish, spread the almond pulp out as thinly as practical given your available pans/oven space and volume of almond pulp, and bake at a low temperature (170°F or 76.6°C is as low as my oven goes) stirring occasionally if the layers are thick, and breaking up any clumps that form, until dry.
- If you have an attic and it's summertime you can often dry things directly in a hot attic, rather than heating up the house more with the oven running. With a wet pulp you don't want to let the temperature get too low, (under 140°F/60°C) or it may spoil. If it gets too hot it will brown and/or burn, but you can probably get away with running it just above boiling (212°F/100°C) for faster results without harm, unless your oven is very bad at holding the set temperature (where it may overshoot to the point of burning, or at least roasting.)
- According to [this page from the Almond Board of California ](https://www.almonds.com/sites/default/files/2020-03/Q_Almonds%20-The%20Heat%20is%20On%20A%20Deep%20Dive%20Into%20Almond%20Roasting%20with%20Guangwei%20Huang_0_0.pdf), roasting starts at 250°F/121°C so there should be a safe range above boiling and below roasting for quicker drying.
- Once the flour is substantially dry lower temperatures are less likely to lead to spoilage (so you might, say, start it in the oven and then move it to a hot attic for final drying, presuming the attic is not exposing it to mice...)
#3: Post edited
by
Spamalot
·
2024-05-08T23:33:36Z (7 months ago)
- Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools.
- Assuming you have an oven and a baking sheet (rimmed might be best for this) or large shallow casserole dish, spread the almond pulp out as thinly as practical given your available pans/oven space and volume of almond pulp, and bake at a low temperature (170°F or 76.6°C is as low as my oven goes) stirring occasionally if the layers are thick, and breaking up any clumps that form, until dry.
If you have an attic and it's summertime you can often dry things directly in a hot attic, rather than heating up the house more with the oven running. With a wet pulp you don't want to let the temperature get too low, (under 140°F/60°Ç) or it may spoil. If it gets too hot it will brown and/or burn, but you can probably get away with running it just above boiling (212°F/100°C) for faster results without harm, unless your oven is very bad at holding the set temperature (where it may overshoot to the point of burning.)- Once the flour is substantially dry lower temperatures are less likely to lead to spoilage (so you might, say, start it in the oven and then move it to a hot attic for final drying, presuming the attic is not exposing it to mice...)
- Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools.
- Assuming you have an oven and a baking sheet (rimmed might be best for this) or large shallow casserole dish, spread the almond pulp out as thinly as practical given your available pans/oven space and volume of almond pulp, and bake at a low temperature (170°F or 76.6°C is as low as my oven goes) stirring occasionally if the layers are thick, and breaking up any clumps that form, until dry.
- If you have an attic and it's summertime you can often dry things directly in a hot attic, rather than heating up the house more with the oven running. With a wet pulp you don't want to let the temperature get too low, (under 140°F/60°Ç) or it may spoil. If it gets too hot it will brown and/or burn, but you can probably get away with running it just above boiling (212°F/100°C) for faster results without harm, unless your oven is very bad at holding the set temperature (where it may overshoot to the point of burning, or at least roasting.)
- According to [this page from the Almond Board of California ](https://www.almonds.com/sites/default/files/2020-03/Q_Almonds%20-The%20Heat%20is%20On%20A%20Deep%20Dive%20Into%20Almond%20Roasting%20with%20Guangwei%20Huang_0_0.pdf), roasting starts at 250°F/121°C so there should be a safe range above boiling and below roasting for quicker drying.
- Once the flour is substantially dry lower temperatures are less likely to lead to spoilage (so you might, say, start it in the oven and then move it to a hot attic for final drying, presuming the attic is not exposing it to mice...)
#2: Post edited
by
Spamalot
·
2024-05-08T23:24:03Z (7 months ago)
- Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools.
- Assuming you have an oven and a baking sheet (rimmed might be best for this) or large shallow casserole dish, spread the almond pulp out as thinly as practical given your available pans/oven space and volume of almond pulp, and bake at a low temperature (170°F or 76.6°C is as low as my oven goes) stirring occasionally if the layers are thick, and breaking up any clumps that form, until dry.
If you have an attic and it's summertime you can often dry things directly in a hot attic, rather than heating up the house more with the oven running. With a wet pulp you don't want to let the temperature get too low, (under 140°F/60°Ç) or it may spoil. If it gets too hot it will brown and/or burn, but you can probably get away with running it just above boiling (212°F/100°C) for faster results without harm, unless your oven is very bad at holding the set temperature (where it may overshoot to the point of burning.)
- Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools.
- Assuming you have an oven and a baking sheet (rimmed might be best for this) or large shallow casserole dish, spread the almond pulp out as thinly as practical given your available pans/oven space and volume of almond pulp, and bake at a low temperature (170°F or 76.6°C is as low as my oven goes) stirring occasionally if the layers are thick, and breaking up any clumps that form, until dry.
- If you have an attic and it's summertime you can often dry things directly in a hot attic, rather than heating up the house more with the oven running. With a wet pulp you don't want to let the temperature get too low, (under 140°F/60°Ç) or it may spoil. If it gets too hot it will brown and/or burn, but you can probably get away with running it just above boiling (212°F/100°C) for faster results without harm, unless your oven is very bad at holding the set temperature (where it may overshoot to the point of burning.)
- Once the flour is substantially dry lower temperatures are less likely to lead to spoilage (so you might, say, start it in the oven and then move it to a hot attic for final drying, presuming the attic is not exposing it to mice...)
#1: Initial revision
by
Spamalot
·
2024-05-08T23:19:59Z (7 months ago)
Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools. Assuming you have an oven and a baking sheet (rimmed might be best for this) or large shallow casserole dish, spread the almond pulp out as thinly as practical given your available pans/oven space and volume of almond pulp, and bake at a low temperature (170°F or 76.6°C is as low as my oven goes) stirring occasionally if the layers are thick, and breaking up any clumps that form, until dry. If you have an attic and it's summertime you can often dry things directly in a hot attic, rather than heating up the house more with the oven running. With a wet pulp you don't want to let the temperature get too low, (under 140°F/60°Ç) or it may spoil. If it gets too hot it will brown and/or burn, but you can probably get away with running it just above boiling (212°F/100°C) for faster results without harm, unless your oven is very bad at holding the set temperature (where it may overshoot to the point of burning.)