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Advice on dehydrating coleslaw?
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Author:  Mac [ February 18th, 2014, 10:08 am ]
Post subject:  Re: Advice on dehydrating coleslaw?

I usually dry the cabbage and other veggies in the cole slaw and then bring some vinegar or Balsamic vinegar with me which I then add after I have re-hydrated the coleslaw veggies.

Vinegar is ~5% acetic acid which boils at ~ 116C. So it is not unreasonable to expect that most of the acetic acid will volatilize during the drying process as it has a significant vapour pressure at room temperature.

Balsamic vinegar is made from a specific type of grape, which provides the flavour. Again most of the acetic acid will come off during drying leaving the flavour component behind in the dried product.

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