M.E., ZoomFuture here and I have a question for you. I made a rookie mistake and I left my fruits on the cake too long. I’m trying to figure out what is still edible. I’m currently drying them at 158 degrees and for 24hrs. I’m hoping that doing this, then grind and put them through the lemon tek will kill any mold or bacteria and can consume them. Am I holding on to a lost cause or can I salvage any of it? I’ll send a picture of them dried if that’s okay. Any advice is greatly appreciated. Thank you for your time.
Quick update, the blackish part below the cap is looking pretty purplish after drying a couple hours. The slimy on the caps is gone and they soggy mess that some of them seemed like they are salvaged. They look like the other fruits I’ve dried now and I lowered the temperature to 140 degrees as I don’t see many others recommending anything above 140. I’m still a little weary. My prediction is will just taste crummy and I may end up with some stomach cramps if I’m wrong. Still looking for advice just thought I’d try and describe them a little better.
@@aaronburks2056it's been a month but how did they turn out? Is what you're describing like a black powder on the cakes? The black area you describe is where the spores drop from. I've had a mess from waiting and letting the spores drop all over the place but they're still edible lol
I measure with pi divided by thumb ;)
M.E.,
ZoomFuture here and I have a question for you. I made a rookie mistake and I left my fruits on the cake too long. I’m trying to figure out what is still edible. I’m currently drying them at 158 degrees and for 24hrs. I’m hoping that doing this, then grind and put them through the lemon tek will kill any mold or bacteria and can consume them. Am I holding on to a lost cause or can I salvage any of it? I’ll send a picture of them dried if that’s okay. Any advice is greatly appreciated. Thank you for your time.
Quick update, the blackish part below the cap is looking pretty purplish after drying a couple hours. The slimy on the caps is gone and they soggy mess that some of them seemed like they are salvaged. They look like the other fruits I’ve dried now and I lowered the temperature to 140 degrees as I don’t see many others recommending anything above 140. I’m still a little weary. My prediction is will just taste crummy and I may end up with some stomach cramps if I’m wrong. Still looking for advice just thought I’d try and describe them a little better.
@@aaronburks2056it's been a month but how did they turn out? Is what you're describing like a black powder on the cakes? The black area you describe is where the spores drop from. I've had a mess from waiting and letting the spores drop all over the place but they're still edible lol