Last summer, we went to Toronto for a long weekend, and did some
shopping. At a well-known outdoor market, whose name completely
escapes me, we bought some strawberries, dehydrated (I think), that
were phenomenal. Deep, complex, rich, intense berry flavor, these
nuggets were red chunks about the consistency of dried pineapple
pieces. I thought they were dehydrated, so I went home, found a good
dehydrator, and over the course of a few months, dried quite a few
strawberries in differeing thicknesses in hope of recreating that
taste.
I got lots of dehydrated strawberries, all good but without that deep,
complex (read above) flavor. What do I need to do to pack strawberry
flavor in there? Is there a difference between dehydrated and dried
fruit? Should I soak the strawberry pieces in sugar water or something
else? Lower temperature? Higher?
Any and all ideas appreciated.
Greg