A dehydrator, or, in simple terms, a dryer, is needed to remove moisture from food.
As a rule, this device is used when it is necessary to prepare dried fruits, herbal infusions, seasonings, etc.
However, it would be sacrilege not to use the dehydrator to its full potential and deny yourself the delicious dishes that can be prepared with this device.
Today we will tell you how to make carpaccio using a dehydrator – believe me, it is very tasty.
We will deviate from the original recipe, which calls for veal tenderloin, and replace the meat with chicken – it cooks faster and is more affordable.
So, first marinate the chicken fillet with spices, garlic, salt and soy sauce. To add some piquancy to the meat, add a small amount of paprika.
After at least 4 hours in the refrigerator under pressure, rinse the meat and pat dry with paper towels.
All that remains is to place the chicken on the dehydrator rack and leave for 6 hours, setting the temperature to 65 degrees.
Once the carpaccio is cooked, cut it into slices and serve with fresh herbs, lightly drizzled with balsamic sauce and lemon juice.
Previously we talked about how to make chicken roll with cheese .
