![]() To ‘revive’ a fruit, add approximately a cup of water for most portions, and it’ll revert back to its juicy best. You can freeze dry any fruit, although it’s best to cube or slice larger fruits before you do. And freeze-dried food lasts up to four times longer, giving you more time to enjoy your healthy snacks. Dehydrated food can sometimes only retain around 60% of its nutrition. Freeze-dried foods retain more of their nutrition- up to 97%. With freeze-drying fruit, about 95% of water is removed from food, compared to just 80% when dehydrating. Freeze-drying uses flash freezing and then sublimation, or primary drying, where frozen water is converted to a gas without melting back into a liquid. Dehydrated – What’s the Difference?ĭehydrating is when you use very low heat to slowly remove the water from foods. If it gets soft and mushy, or changes color and starts to go black, that’s a sign of water and means the fruit isn’t ready. If you want to check whether it’s ready, take one piece of fruit out and leave it at room temperature. The fruit will freeze in just a couple of hours, but over time the lack of fresh air will draw the moisture out of the fruit. Put the sheet into the freezer and leave it for two to three weeks, ideally without opening the freezer. ![]() All you need to do is separate your fruit into slices, segments, chunks, or individual berries and place them on a cookie sheet, spaced apart. ![]()
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