Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Makes 2 leathers; each leather is enough to sauce 3 boneless skinless chicken breast halves or 1 small (1.5 pounds) pork loin when rehydrated
Prep time
Dehydrating time
Ingredients
- 3 navel oranges, peeled
- 1 garlic clove, peeled
- 1 teaspoon soy sauce
- 2 teaspoons coarsely ground dehydrated ginger
- 1/4 cup molasses
- 1 teaspoon cornstarch
- 1/2 dehydrated Chile pepper, crumbled
- 1 tablespoon grated fresh orange zest
Ingredients
macros
- 3 navel oranges, peeled
- 1 garlic clove, peeled
- 1 teaspoon soy sauce
- 2 teaspoons coarsely ground dehydrated ginger
- 1/4 cup molasses
- 1 teaspoon cornstarch
- 1/2 dehydrated Chile pepper, crumbled
- 1 tablespoon grated fresh orange zest
Instructions
- Place the oranges, garlic, soy sauce, ginger, molasses, and cornstarch in a blender and puree until smooth. Stir in the chile pepper and orange zest.
- Transfer the puree to a small, heavy saucepan and heat, stirring, over medium heat until thickened. Remove from the heat and let cool a few minutes.
- Pour 1 cup of puree per leather into strips 1/8 to 1/4 inch (3-6 mm) thick on a drying sheet set in a dehydrator tray. Slap the tray on the counter a couple times to level the liquid. Dehydrate at 125°F (52°C) for 12 hours. When dehydrated, the leathers will be pliable but break when bent.
- To rehydrate the sauce, after browning your meat on all sides in a skillet, add 1 cup water per number of leathers you intend to use. Over medium-high heat, scrape up all the browned bits from the bottom of the skillet. Add the leather(s), reduce the heat to medium, and stir until dissolved and well mixed. Return the meat to the pan and let simmer in the sauce until fully cooked through and glazed with the sauce.
