We use cauliflower as low carb "rice" and mashed "potatoes" as my hubby is diabetic. For rehydration rice style, I would suggest adding only a enough water to just moisten the little bits, then pan fry a bit. (We use w stir fry) The point is to have a rice - like texture. For mashed I dress it up with butter and sour cream or cream cheese, chives, etc. Tastes like potatoes with hardly the cauliflower taste. Glad to know about the blanching contrast, thank you!
We use cauliflower rice for staple here, on keto for 4 years and have learned to love it. I use a cheesecloth to squeeze it after cooking and makes it much better. Then fluff for rice or use a stick blender for mashed. It takes a long time to mash. I don’t ad the seasonings until end because if ad before it seems to turn to mush. I want to do both recipes and then freeze dry and hoping it works. Thanks so much!!
It was a joy to watch you make this and watching your brain work as you look at making a better food processor haha. Thanks so much for the work involved and am glad it looks like a win! I wouldn't have guessed that blanching would alter the flavor so dramatically nor would I have thought about doing a side by side comparison, very smart. Also, since you have some extra, you can try it if you want to go lower carb (rice is better but the caui isn't "too" bad) by using it in fried rice and other recipes that would normally use rice. I don't think I would ever eat it as a "side", but more like a rice substitute.
Come on. who would make a food processor that has a place designed for FOOD to get caught? Did they never even test it? Maybe just once talk to a cook who had used it? And perhaps before they had spent $50 thousand on the injection molding dies. (I used to do process improvement) Turns out I have had it as a side dish in the past and liked it that way, with seasonings, but did not like it when it was passed off as "rice." I like rice (if flavored right) and I really like cauliflower, but I don't like fake rice!
I'll have to try cabbage both ways for a side by side comparison. If I didn't have these both at the same time, I would have thought the raw one was okay. How do you use your freeze dried cabbage? Soups, coleslaw?
@@SchoolReports I ended up giving most of it away. I did reconstitute a little and after crumbling, made slaw from it. I liked that the crumbling did the grating for me with no mess. If I have a successful garden this year I will do a lot and I would think I will use them in soups and stews and salads and I want to powder some veggies to make things like crackers and breads.
@@lyndabuchholz1216 In crackers and bread sound like a great idea, I had never thought of that. Spicy pepper crackers, tomato crackers, sweet carrot cracker... Wow!
@@SchoolReports We all need to share ideas. I remembered buying store bought veggie crackers and loved them and that made me want to try with my freeze dried veggies. I have gotten such good ideas from you and others who FD it gets me excited to try all kinds of things!!
Why the fan? To speed up the defrost. I've used the built in defrost function only once or twice in 550+ batches. It uses the tray heater to warm the chamber, and I figured why add hours of use on them if I don't need to. Plus, I've read a number of comment/stories from people that have had mold/mildew issues in their machines due to the warm moist environment they created. They would forget to open the door for a couple days after defrosting and come back to a fuzzy machine. Our machine door is ALWAYS open, with the fan in the opening, unless it's freeze drying. I figured that I was the kind of person that would get sidetracked and forget, so I just never closed the door again unless it was running. How We Defrost and Dry our Harvest Right Freeze Dryer ua-cam.com/video/dSfIWkwC-e4/v-deo.html
The silver stuff is metalized film bubble stuff that is used for shipping cold stuff. We got our bubble stuff when it arrived wrapped around some frozen food, (a cake, I think) with frozen cold packs, from Harry & David. I saved it knowing that a use for it would show up. And Voilà! (You can get it at home improvement store and Amazon - it's similar to like this stuff) I put this on to better insulate the seal area because the seal would freeze and end up with ice and frost on it. Then, when the freeze dryer was defrosted, the ice would melt and water would run down the front of the freeze dryer. I measured the space between the door and the front of the freeze dryer and cut strips of the insulation material that wide. Next, I cut enough to wrap around the seal 3 or 4 time, taped them together end to end, and finally, wrapped it around the seal and taped the end. This has to be done a differently on the newer machines, I'm working on it (and a video) for my sister's newer machine. Adding Front Seal Insulation To A Harvest Right Freeze Dryer ua-cam.com/video/LA1sHVUqKts/v-deo.html
@@SchoolReports Yes, it works ok, but hard to pulverize powders evenly, also. Cracked me up about that comment you made because I was just prying sticky orange powder out of the same crevice this morning 😆
Thanks for the video Dan. I do blanch almost all my fresh vegetables. I wonder it you can rice cauliflower the same as doing riced potato's? Fully cooked and pressed through a potato ricer. I really like doing riced potatoes - you can rehydrate as is and pour gravy over them or whip into mashed very easy.
Blanching made a big difference but without the side by side comparison I might not have know it. I didn't blanch fresh greens beans before freeze drying once and they tasted like lawn clippings. I've read a few reviews (Amazon) from people using a potato ricer with their cauliflower and it seems to work IF you want a kind of smooth texture like mashed potatoes. I didn't try it because I don't have a potato ricer, and besides, I wanted a slightly courser texture like big grained rice.
I would say that cauliflower wouldn't hold up to a ricer and still be used as a rice substitute. It doesn't have the starch that will hold it together and would simply crumble apart. But If you wanted to make it into a mashed cauliflower, it would probably work well to get the texture.
We use cauliflower as low carb "rice" and mashed "potatoes" as my hubby is diabetic. For rehydration rice style, I would suggest adding only a enough water to just moisten the little bits, then pan fry a bit. (We use w stir fry) The point is to have a rice - like texture. For mashed I dress it up with butter and sour cream or cream cheese, chives, etc. Tastes like potatoes with hardly the cauliflower taste. Glad to know about the blanching contrast, thank you!
We use cauliflower rice for staple here, on keto for 4 years and have learned to love it. I use a cheesecloth to squeeze it after cooking and makes it much better. Then fluff for rice or use a stick blender for mashed. It takes a long time to mash. I don’t ad the seasonings until end because if ad before it seems to turn to mush. I want to do both recipes and then freeze dry and hoping it works. Thanks so much!!
It was a joy to watch you make this and watching your brain work as you look at making a better food processor haha. Thanks so much for the work involved and am glad it looks like a win! I wouldn't have guessed that blanching would alter the flavor so dramatically nor would I have thought about doing a side by side comparison, very smart. Also, since you have some extra, you can try it if you want to go lower carb (rice is better but the caui isn't "too" bad) by using it in fried rice and other recipes that would normally use rice. I don't think I would ever eat it as a "side", but more like a rice substitute.
Come on. who would make a food processor that has a place designed for FOOD to get caught? Did they never even test it? Maybe just once talk to a cook who had used it? And perhaps before they had spent $50 thousand on the injection molding dies. (I used to do process improvement)
Turns out I have had it as a side dish in the past and liked it that way, with seasonings, but did not like it when it was passed off as "rice." I like rice (if flavored right) and I really like cauliflower, but I don't like fake rice!
Well done, the way all should be done, thank you, God Bless
You're great and under-rated. Very best to you and thank you.
Thanks!
I have done cabbage raw and it worked very well. I didn't blanch any though. Glad to know about the cauliflower!! Thanks!
I'll have to try cabbage both ways for a side by side comparison. If I didn't have these both at the same time, I would have thought the raw one was okay.
How do you use your freeze dried cabbage? Soups, coleslaw?
@@SchoolReports I ended up giving most of it away. I did reconstitute a little and after crumbling, made slaw from it. I liked that the crumbling did the grating for me with no mess. If I have a successful garden this year I will do a lot and I would think I will use them in soups and stews and salads and I want to powder some veggies to make things like crackers and breads.
@@lyndabuchholz1216 In crackers and bread sound like a great idea, I had never thought of that. Spicy pepper crackers, tomato crackers, sweet carrot cracker... Wow!
@@SchoolReports We all need to share ideas. I remembered buying store bought veggie crackers and loved them and that made me want to try with my freeze dried veggies. I have gotten such good ideas from you and others who FD it gets me excited to try all kinds of things!!
I love this channel so much!
Wow, Thanks!
Lol, feed the chickens the sadness. Good idea. 😄
And yet, it made them happy!
why the fan? it will defrost with door open, do you ever use defrost function? I always have water residue to wipe out, never fully dry
Why the fan? To speed up the defrost.
I've used the built in defrost function only once or twice in 550+ batches. It uses the tray heater to warm the chamber, and I figured why add hours of use on them if I don't need to. Plus, I've read a number of comment/stories from people that have had mold/mildew issues in their machines due to the warm moist environment they created. They would forget to open the door for a couple days after defrosting and come back to a fuzzy machine. Our machine door is ALWAYS open, with the fan in the opening, unless it's freeze drying. I figured that I was the kind of person that would get sidetracked and forget, so I just never closed the door again unless it was running.
How We Defrost and Dry our Harvest Right Freeze Dryer ua-cam.com/video/dSfIWkwC-e4/v-deo.html
What is the silver thing around the black ring?
The silver stuff is metalized film bubble stuff that is used for shipping cold stuff. We got our bubble stuff when it arrived wrapped around some frozen food, (a cake, I think) with frozen cold packs, from Harry & David. I saved it knowing that a use for it would show up. And Voilà! (You can get it at home improvement store and Amazon - it's similar to like this stuff)
I put this on to better insulate the seal area because the seal would freeze and end up with ice and frost on it. Then, when the freeze dryer was defrosted, the ice would melt and water would run down the front of the freeze dryer. I measured the space between the door and the front of the freeze dryer and cut strips of the insulation material that wide. Next, I cut enough to wrap around the seal 3 or 4 time, taped them together end to end, and finally, wrapped it around the seal and taped the end. This has to be done a differently on the newer machines, I'm working on it (and a video) for my sister's newer machine.
Adding Front Seal Insulation To A Harvest Right Freeze Dryer ua-cam.com/video/LA1sHVUqKts/v-deo.html
@@SchoolReports Thanks so much!!
I have the same processor, the design is not my favorite either! 😅
No kidding. It seems to work okay, but seriously, who would design it that way!
@@SchoolReports Yes, it works ok, but hard to pulverize powders evenly, also. Cracked me up about that comment you made because I was just prying sticky orange powder out of the same crevice this morning 😆
Thanks for the video Dan. I do blanch almost all my fresh vegetables. I wonder it you can rice cauliflower the same as doing riced potato's? Fully cooked and pressed through a potato ricer. I really like doing riced potatoes - you can rehydrate as is and pour gravy over them or whip into mashed very easy.
Blanching made a big difference but without the side by side comparison I might not have know it. I didn't blanch fresh greens beans before freeze drying once and they tasted like lawn clippings.
I've read a few reviews (Amazon) from people using a potato ricer with their cauliflower and it seems to work IF you want a kind of smooth texture like mashed potatoes. I didn't try it because I don't have a potato ricer, and besides, I wanted a slightly courser texture like big grained rice.
I would say that cauliflower wouldn't hold up to a ricer and still be used as a rice substitute. It doesn't have the starch that will hold it together and would simply crumble apart. But If you wanted to make it into a mashed cauliflower, it would probably work well to get the texture.
I wonder how crushed up freeze dried cauliflower would work as a low carb breading for frying.
It could be worth a test.