As I was perusing my copy of modernist cuisine this morning, I came across mention of a vacuum desiccator. I've never heard of this before, but from what I gather, this unit can be used to remove small amounts of moisture from food (or other samples) without heat. I have access to a chamber vacuum (Minipack mvs31x) and am wondering if the chamber sealer can be used along with a vacuum desiccator to dehydrate food. Has anyone tried this? I haven't found a lot of info on the web about using desiccators for culinary applications and am looking to pick the brains of the CS community. I'm sure someone on the CS team has toyed around with a desiccator in the kitchen...
-Chris
