Drying is the extraction of moisture from a product through heat and air circulation. This technique was traditionally used to give products a longer shelf life, but is now used in the kitchen to add extra dimensions to a dish. An evolution in Spanish gastronomy ensured that drying became an important technique. Chefs such as Ferran Adria set out to find new textures for products and drying is one of the ways in which a product's texture can be changed. In addition to altering the product's texture, the removal of moisture also produces a more intense flavour.

Equipment required: Drying cabinet / oven.

Can be used for: Mushrooms, green herbs, apple, lemon, apricots, peaches, sweet pepper, tomato, onion, carrot, meat, fish, crustaceans and shellfish

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