We are now working on the idea of half drying. By not drying an ingredient all the way out we are able to retain a pliable texture with a concentrated flavor. Dried apples are a good example of an ingredient which already exists and demonstrates the benefits. Recently we half dried some maitake mushrooms. The nutty nature of the mushroom became focused and their texture was dry on the outside with a moist flavorful interior. Cucumbers, melons and squash also become more exciting by half drying. They seem to slowly caramelize and their flavors concentrate. The possibilities for these fruits is amazing: looking at more intense vegetable purees to unique toppings for dishes, to stronger and more flavorful vegetable noodles and sheets, to more flavorful sauces. *We have further plans for meat and seafood in case you were wondering.