How to know when it is done...

[reee]

Hey dudes,

I've got some cacciatorini drying. The last time I made it I left it to dry way too long and it was good tasting but the texture was not very pleasing.

Today, I grabbed the firmest one out of the chamber and cut it in half, at the most moist part. It's still a little moist. So much so that when I squeeze it, a small amount of juice will actually come out (keep in mind, the recipe has a small amount of wine in it too).

Question being, how do I know when it's done?!

[BriCan]

Hey dudes,

I've got some cacciatorini drying. The last time I made it I left it to dry way too long and it was good tasting but the texture was not very pleasing.

Today, I grabbed the firmest one out of the chamber and cut it in half, at the most moist part. It's still a little moist. So much so that when I squeeze it, a small amount of juice will actually come out (keep in mind, the recipe has a small amount of wine in it too).

Question being, how do I know when it's done?!

Weight loss, aim for 30 - 40%

HTH