Freeze Drying Digest

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Eating them dry. Before freeze drying, I put them in a gallon ziploc bag with a small amount of olive oil, a 1/2 tsp of garlic powder, 1/2 tsp of sea salt, and a 1/4 tsp black pepper. Shook it up really well, then spread out on the pans and popped into the FD. Ate a bunch because they are very addictive.... Kinda like Veggie Straws if you have ever had those. Stored the rest in a air tight container.
Ooo.... veggie straws are my favorite! Thanks, TJ!
 
Ooo.... veggie straws are my favorite! Thanks, TJ!
Just a tip... The younger and more tender the green bean, the more closely they resemble veggie straws. I had some that were getting old. They were still good but the more developed bean inside made for a crunchier result.
 
I'm officially annoyed...

I have a bunch of lemons from my harvest. Getting tired of making lemonade so I decided to freeze dry some lemon slices. Took nearly 2 days but finally managed. I need to pick up some moisture absorbers. For now I have them in mason jars with oxygen absorbers.

But that's not why I'm annoyed. I have 2 dozen lemons left to do something with... I was going to freeze dry the zest and juice. We do a lot of lemon pepper meats so DH likes to use my FD zest. However, these lemons simply DO NOT want to zest. I don't know why... Maybe the peels are too thin? I thought maybe it was because the peels were wet after washing. When I run them over the grater, none of the peel comes off. It's like the lemon just greases over the grater? Sometimes I can catch the grater but it just tears the peel - pith and all instead of actually grating.

I haven't had this problem when zesting before... I've tried 2 different graters and had the same problem with both.
 

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