Dehydrating foods extends shelf life, amps up flavor

Chefs are turning to the ancient art of dehydration to add flavor and a fresh approach to fall and winter dishes. At Red Hen in Washington, D.C., executive chef Michael Friedman dries cherry tomatoes and uses dried blackberries instead of raisins in ice cream and other desserts. Michael Bonk, executive chef at The Pig, is also a fan of dehydration. "Food preservation techniques like dehydration allow me to buy fruits and vegetables at the peak of the season and preserve them through the winter months to add pop to winter dishes," Bonk said.

View Full Article in:

Washington Post (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Health Care

Job Title Company Location
Neurovascular Intervention Product Sales Rep, North East
ASAHI INTECC
Multiple Locations, SL_Multiple Locations
Senior Manager, Compliance
Stryker
Fremont, CA
Director, Office of Device Evaluation
FDA, Center for Devices and Radiological Health
Silver Spring, MD
Director, Office of Compliance
FDA, Center for Devices and Radiological Health
Silver Spring, MD
Food & Drug Associate
Confidential
Washington, D.C., DC