I'm sorry to hear that. It might take a little getting used to. When you refresh the fruits they will not be the same as a frozen piece of fruit. Its similar to a bottled fruit I think. I love the meats and veggies in soups though!
@@farmtotablewithamber Thanks for your response. The red and russet potatoes are grainy textured and not smooth like a fresh potato cooked, boiled or fried. After soaking them in hot water, I have tried to fry some and they just soak up a huge amount of oil. Yuk. The meat is a weird texture and taste however IF I used them in stews which we don't eat a stew but on rare occasion then maybe it would be ok. We decided to go with a freeze dryer because we needed a long storage method and there isn't anything that compares to it. The peaches, apples and pears are a nice snack but certainly different taste and texture from fresh taste. Most of our items do not reconstitute very well either. I bought Carolyn Thomas's new book Preserving the Harvest and it is a valuable source for freeze drying. Some foods need to be blanched before freeze drying to make them easier to reconstitute but even then I have potatoes that stay chewy in spots. I don't eat much in the veggie world except cabbage and on occasion green beans. I haven't dried cabbage yet but have green beans from my garden and they are chewy when reconstituted and cooked. I will have to do some more experimenting I think. Most vegetables cause horrid inflammation so I don't see the need to preserve them. Meat is good though. Loved your video on the topic.
@@fishnlady I think freeze drying takes some getting used to and refreshing as well. Here is a great resource to help you with refreshing and recipes too! amberspackman.thrivelife.com/recipe/
I have been very disappointed with the texture of all the foods we have freeze dried.
I'm sorry to hear that. It might take a little getting used to. When you refresh the fruits they will not be the same as a frozen piece of fruit. Its similar to a bottled fruit I think. I love the meats and veggies in soups though!
@@farmtotablewithamber Thanks for your response. The red and russet potatoes are grainy textured and not smooth like a fresh potato cooked, boiled or fried. After soaking them in hot water, I have tried to fry some and they just soak up a huge amount of oil. Yuk. The meat is a weird texture and taste however IF I used them in stews which we don't eat a stew but on rare occasion then maybe it would be ok. We decided to go with a freeze dryer because we needed a long storage method and there isn't anything that compares to it. The peaches, apples and pears are a nice snack but certainly different taste and texture from fresh taste. Most of our items do not reconstitute very well either. I bought Carolyn Thomas's new book Preserving the Harvest and it is a valuable source for freeze drying. Some foods need to be blanched before freeze drying to make them easier to reconstitute but even then I have potatoes that stay chewy in spots. I don't eat much in the veggie world except cabbage and on occasion green beans. I haven't dried cabbage yet but have green beans from my garden and they are chewy when reconstituted and cooked. I will have to do some more experimenting I think. Most vegetables cause horrid inflammation so I don't see the need to preserve them. Meat is good though. Loved your video on the topic.
@@fishnlady I think freeze drying takes some getting used to and refreshing as well. Here is a great resource to help you with refreshing and recipes too! amberspackman.thrivelife.com/recipe/