I should be getting my freeze dryer in the next week or two, so my opinion doesn’t count for much. What I can say is that I had ordered a huge box of freeze dried food from Turkey, just to see if we liked it. Before we ordered the freeze dryer I decided to use up the last bags of vegetables we had left so I mixed together some dried beets, peas, carrots onions and some black eyed peas, added it to about 4 cups of water and some Lawry seasoning and chicken bouillon and boiled it for about 20 minutes. It’s similar to a beet borscht my mother used to make and passed down the recipe, except she used fresh vegetables. It was amazing! We couldn’t tell that any of it was freeze dried. The carrots were large pieces and very white right out of the bag, but they were perfect by the time we ate the soup. Mom didn’t add boullion. She used chicken pieces and sometimes just a chicken back for flavour. She’d be so happy to see how quick and good the soup was if she was still here.
Thank you for this. I was feeling really discouraged after tasting some terrible carrots. I will try again and leave them to rehydrate for a much longer time
These were store bought frozen carrots. I'm going to assume they had been blanched before bagging; pretty-much all vegetables are. Here is the video of freeze drying them showing the bag they came in: ua-cam.com/video/WmNfdLseJdY/v-deo.html
This is so good to know, I will try carrots again. First time they were spongy and terrible. I'll try the soaking over night thing. I think I need to do that with ground beef based meals as well, twice now we have tried just boiling water let sit 10 min and the meat is still crispy, edible but kind of like having cereal in your meal. LOL
It's amazing how many thing benefit from an overnight stay in the 'fridge. Pickles do better with 2 or 3 days. Remember, it took many hours to get the water out. Some food rehydrate in seconds, like sliced ham, and some things do better with a long time, like carrots and pickles.
These were store bought frozen carrots. I'm going to assume they had been blanched before bagging; pretty-much all vegetables are. Here is the video of freeze drying them showing the bag they came in: ua-cam.com/video/WmNfdLseJdY/v-deo.html
I have a question, i dunno if its dumb, can you directly fry something thats deep frozen, like potatoe, maybe homemade preboiled french fries, without rehydrating?
That's not a dumb question, that's an interesting question! I don't know, but it sound very interesting. My biggest concern is that it would soak up the oil. (assuming you cooked it in oil) I'm thinking that the steam caused by heating the water in the food helps keep the oil from soaking in. I don't know the science of frying.
@Lynda Buchholz said:
So cruel you are making me hungry! That looks so good!!!
They were good! They didn't last long
Like the 2nd hand pinching for a taste- LOL
LOVE it totally healthy with the butter & bacon & cheese, but YUMMMM
My doctor told me to eat more bacon, and my neurosurgeon told me to not exercise more. (at least that's the way I heard it!)
So now I know why mine was RUBBER back to Dehydrating thank you
That color looks really good.
I should be getting my freeze dryer in the next week or two, so my opinion doesn’t count for much. What I can say is that I had ordered a huge box of freeze dried food from Turkey, just to see if we liked it. Before we ordered the freeze dryer I decided to use up the last bags of vegetables we had left so I mixed together some dried beets, peas, carrots onions and some black eyed peas, added it to about 4 cups of water and some Lawry seasoning and chicken bouillon and boiled it for about 20 minutes. It’s similar to a beet borscht my mother used to make and passed down the recipe, except she used fresh vegetables. It was amazing! We couldn’t tell that any of it was freeze dried. The carrots were large pieces and very white right out of the bag, but they were perfect by the time we ate the soup. Mom didn’t add boullion. She used chicken pieces and sometimes just a chicken back for flavour. She’d be so happy to see how quick and good the soup was if she was still here.
That sounds great; thanks for sharing!
Thank you for this. I was feeling really discouraged after tasting some terrible carrots. I will try again and leave them to rehydrate for a much longer time
Thanks for watching and commenting!
Some foods really do benefit from long rehydration time. Pickles get better for 2 or 3 days.
Did you cook the carrots before freeze drying or freeze dry straight from raw?
These were store bought frozen carrots. I'm going to assume they had been blanched before bagging; pretty-much all vegetables are. Here is the video of freeze drying them showing the bag they came in: ua-cam.com/video/WmNfdLseJdY/v-deo.html
This is so good to know, I will try carrots again. First time they were spongy and terrible. I'll try the soaking over night thing. I think I need to do that with ground beef based meals as well, twice now we have tried just boiling water let sit 10 min and the meat is still crispy, edible but kind of like having cereal in your meal. LOL
It's amazing how many thing benefit from an overnight stay in the 'fridge. Pickles do better with 2 or 3 days. Remember, it took many hours to get the water out. Some food rehydrate in seconds, like sliced ham, and some things do better with a long time, like carrots and pickles.
thank you for this review of carrots. It was very helpful information.
May I ask what the process was before freeze drying? Did you just cut them into slices or were they blanched as well?
These were store bought frozen carrots. I'm going to assume they had been blanched before bagging; pretty-much all vegetables are. Here is the video of freeze drying them showing the bag they came in: ua-cam.com/video/WmNfdLseJdY/v-deo.html
SchoolReports Thank you for getting back to me.
I have a question, i dunno if its dumb, can you directly fry something thats deep frozen, like potatoe, maybe homemade preboiled french fries, without rehydrating?
That's not a dumb question, that's an interesting question! I don't know, but it sound very interesting. My biggest concern is that it would soak up the oil. (assuming you cooked it in oil) I'm thinking that the steam caused by heating the water in the food helps keep the oil from soaking in. I don't know the science of frying.
@@SchoolReports: that would be great if it came out like French fries