Half Dried

We are now working on the idea of half drying. By not drying an ingredient all the way out, we are able to retain a pliable texture with a concentrated flavor. Dried apples are a good example of an ingredient which already exists and demonstrates the benefits.

Recently, we half dried some maitake mushrooms. The nutty nature of the mushroom became focused, and their texture was dry on the outside with a moist, flavorful interior. Cucumbers, melons, and squash also become more exciting by half drying. They seem to slowly caramelize, and their flavors concentrate. The possibilities for these fruits are amazing: looking at more intense vegetable purees, unique toppings for dishes, stronger and more flavorful vegetable noodles and sheets, and more flavorful sauces.

We have further plans for meat and seafood, in case you were wondering.