Ready to Dry

By D.J. Costantino | Caroline Hatchett

By

D.J. Costantino
Caroline Hatchett
Roasted Heirloom Carrots, Cantina Nuts, Mole Negro, and Nigella Creme
Roasted Heirloom Carrots, Cantina Nuts, Mole Negro, and Nigella Creme

An Excalibur dehydrator (excaliburdehydrator.com, $200) is one of 2017 Rising Star Chef Javier Ramos of Sqirl's favorite tools for amplifying flavor and eliminating waste. He throws in scraps—skins, stems, and more—and uses the dehydrated product to build and finish dishes. Here a few of his favorite Excaliber-ized components:

  • Thinly sliced and dried root vegetables replace wontons in Sqirl’s chicken salad.
     
  • Powdered carrot flowers and cilantro stems season roasted heirloom carrots with mole negro.
     
  • Crispy eggplant skins top a salad of tomatoes, charred onion vinaigrette, sunflower seeds, Calabrian chile tahini, and herbs.
     
  • In a collaboration with Alma, smoked and dehydrated strawberries are ground into a powder to top a yuzu curd-filled and matcha-glazed doughnut.
     
  • Powdered dill stems garnish barbecued carrot socca with dill labneh.
     
  • Trout skin chips garnish Sqirl’s smoked trout tartine.
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