![]() Food manufacturers employ HACCP plans to mitigate food safety risk. If you freeze-dry fruit that harbors disease-causing microorganisms or viruses, they have the potential to reactivate, especially if they’re rehydrated (say, in a drink or pudding recipe). Freeze-drying doesn’t kill pathogens it just makes them dormant. There are also food safety considerations. You can even use a regular or deep freezer, but it takes weeks. Using dry ice is an option, but it can be dangerous to work with, and takes at least 24 hours. Home freeze-drying machines are available, but they’re bulky and rather expensive. ![]() as a mix-in for cookie batters, granola bars, trail mixes, etc.). Generally speaking, dried or dehydrated fruit is not a good recipe substitute for freeze-dried fruit, but freeze-dried fruit can sometimes stand in for dried (i.e. That’s an asset in recipes where you want the fruit to add undiluted color or flavor. It can also be pulverized into a powder that can be mixed into spice blends, batters, frostings, and more. Freeze-dried fruit, on the other hand, is dry, crunchy, and brittle. It ranges from slightly pliable to crisp. Dehydrated fruit, like apple or banana chips, has less water activity than dried, but more than freeze-dried fruit. contains some water, so it’s soft and sticky. Dried fruit - think raisins, prunes, apricots, etc. Is it the same as dried or dehydrated fruit? Freeze-dried fruit maintains its color and shape and becomes very lightweight, so it looks appealing and is travel-friendly. Freeze-drying preserves nutrients and concentrates flavor while greatly extending a food’s shelf-life. Giftable freeze-dried fruit confections >ĭreamy, creamy, freeze-dried fruit recipes >įreeze-dried strawberries What is freeze-dried fruit?įreeze-dried fruit is fruit that’s been preserved by a process involving freezing and dehydration under low-pressure vacuum conditions. From tinting frosting to punching up the flavor of marinades, we’ve got lots of ideas and recipes to help you enjoy it. Beyond that school trip ice cream - and later the occasional think piece on molecular gastronomy or doomsday rations - freeze-dried food stayed off my radar for decades, until a rainbow of freeze-dried fruit popped up at my local Trader Joe’s.īeyond its utility as a quick and nutritious toddler snack, freeze-dried fruit has a surprising array of tasty applications. We clamored to get our hands on the chalky, freeze-dried Neapolitan stuff, though some of us Jewish day school kids did it surreptitiously, and a few abstained because it wasn’t officially kosher. It’s the astronaut ice cream in the gift shop. I was pretty geeky about aeronautics as a tweenager - I even went to Space Academy - but my strongest memories of the National Air and Space Museum aren’t of the exhibits. ![]() There was a visit to the Lincoln Memorial, bagged lunches on the National Mall, then we’d roam a Smithsonian Museum or two. The itinerary never seemed to change, though. As a kid growing up in Baltimore, school trips landed my class in Washington, D.C., several times. ![]()
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