What happens if you dry (freeze) these vegetables, fruits, foods ...

[What happens if you dry (freeze) these vegetables, fruits, foods ...]

What happens if you dry (freeze) these vegetables, fruits, foods ...

Quite often on the forum there are questions "what will happen if you dry (freeze) these vegetables, products, what will they taste like"?

The question is correct, let's figure it out

When the question arises "if you dry (freeze)", it seems that it is imperative to dry or freeze a large portion, several kilograms of food
And if you don't like their taste ... what to do? Throwing out so many dried products and letting the money go down the drain?

There is a way out! We are doing a trial drying or freezing of products!
1. You need to take and prepare:
- one eggplant
- one zucchini
- small forks of cabbage (white cabbage, red cabbage, cauliflower, etc.)
- a few sprigs of green onions, sorrel, spinach, basil
- one glass of berries
- one peach
And so on, any product to choose from and at will, and in a minimum quantity.
Process products, cut in any convenient way.
Spread out on a baking sheet and place in the dryer to dry. Or freeze in the freezer.
Thus, you can dry all the "problem" products in one go, on one baking sheet, in one go.

2. We prepare and evaluate
Further, from these ready-made ones after drying or freezing, even the next day (without waiting for winter), prepare a dish (cook, stew, add to the salad ...), and evaluate how these products will look in the finished dish in consistency and taste.

Help you with drying and freezing technology, our recipes and tips:
Electric dryer recipes
Freezing

3. We taste
The taste test can be done both for dried (frozen) foods and after cooking.
It should be borne in mind that our taste is always individual! No matter how much the forum says about the taste of this or that product, it will be very different from yours and your personal preferences. therefore you need to trust more your personal taste and the taste of your family.

Taste and smell are always individual for each person!
No i didn't like it

SUMMARY:
After the trial activities for drying (freezing) vegetables, berries, products, it will be possible to conclude, "but I need it?"
And then we go to buy a lot of products for the blanks.
Or we leave our ideas for blanks in the past.

Enjoy your meal! Enjoy cooking!

I have something to say about Temko:
dried melon, two tries, two different varieties.
I liked the melon in sugar, but when I began to dry it,
I clearly and persistently felt the taste of pumpkin.
Experience completed without repetition, I don't taste good

[green onions]

And dried and frozen green onions... Both options are excellent in terms of blanks. Chopped chives or fresh green onions - in winter straight from the freezer into a salad, soup or omelet. There is practically no difference in taste (for me). If you dry the onion before freezing and super-freeze it, the result will be excellent.

This year I bought dried green onions in winter. Now I've dried it myself. Dried onions in salad are not very good, but in any culinary processing - excellent. Again in soup, stew, cutlets and so on.


Zeamays, yes, melon has such an effect. Some varieties of melon in drying or even jam give a pumpkin smell. Sometimes the taste. Therefore, you need to choose very ripe fruits for drying. Or dry, that is, slightly simmer in sugar syrup before drying. With the addition of vanillin or other delicious spices.

Green onions, dill - ice cream, everything is fine, still chopped white cabbage - I broke off a briquette and in soup soup, it does not differ from fresh one.

You can dry and freeze everything that you like in its original form, then you don't really have to think about what it will be like after freezing and drying.
After freezing, products practically do not change their taste.
And after drying, many become even tastier.

You can dry and freeze everything that you like in its original form, then you don't really have to think about what it will be like after freezing and drying.

A very controversial conclusion

For example, I love pickled eggplants and caviar - but I don't need them in dried form. And if you dry a whole bucket of them, where to put them and who will eat them? If only on New Year's Eve with bags to stand at the front door of the entrance and give gifts to neighbors, since it's a pity to throw out your work, money spent, it's a pity, I won't rape myself - and so ... maybe the neighbors will appreciate

Why I propose in this topic, for those who do not know and doubt, and listen to our personal impressions focused on our personal preferences ... and nothing more - try to dry (freeze) a very small portion of food yourself, and evaluate them later in cooking on your taste, as far as they suit your personal taste.

And do not listen to us, do not react to our "oh, how delicious" !!! - but you yourself need to check and trust your taste, your family

I love pickled eggplants and caviar

Who just eats eggplant? They are good seasoned and cooked in some way. This applies to both dried and frozen eggplants.
I just had a bucket dried last year - 4 three-liter jars of dried eggplants - they are completely * not edible * by themselves, like raw eggplants, but in the soup instead of potatoes it is very good and healthy.

but you yourself need to check and trust your taste, your family

Well this is indisputable. Few people eat based on their neighbors' taste preferences.

but the soup instead of potatoes is very good

Here in the soup and with potatoes just did not go with us It is not needed for free

You see how our tastes and opinions differ on such a common vegetable "eggplant"
We trust only ourselves in taste, and only ourselves

very interesting how to freeze green peas correctly, do I need to blanch? share your experience please

Look here Drying technology for vegetables, fruits

Who just eats eggplant?

I have a trifle one and a half year old carrying them all winter ...

[Natasha]

NatashaI think it will not hurt

a little amulet

, after all, in our markets, mostly ordinary * blue *, in which solanine is not in the minimum amount.

Not needed for nothing

Dried eggplant itself is nothing, but ground + salt + spices = I just salt potatoes with them, meat before cooking, it's good in a stew. In the soup, eggplant is also not so delicious. It does not play a taste role there, but how very helpful additive -
Dried zucchini are also paper-based on their own, and in a mixture with other vegetables, brighter in taste, it is also primarily useful. Especially in soups.

Therefore, you need to choose very ripe fruits for drying. Or dry, that is, slightly simmer in sugar syrup before drying. With the addition of vanillin or other delicious spices.

So I wandered according to all the rules Admin: girl_wink: as in the relevant topic: soaked in sugar and cooked. I thought that the melon aroma would intensify. I didn’t want to clog it with spices, it’s already a different product.
So, from dried fruits I have number 1 - cherry. Masterpiece! Thanks again to Admin for opening a new direction in cooking for me.
Apricot just looks like purchased dried apricots. But this is only about taste, I'm not talking about benefits.
I also dried the blackberries - I will not do it again, the taste is excellent, but the bones have crossed everything! IMHO

[Oktyabrinka]

Oktyabrinka, Hello! I froze the green peas. Didn't blanch.I just put it in a plastic container and in the freezer. In winter I got it for soup. I liked it very much. But like some vegetables, I did not defrost it beforehand.

I was drying the zucchini ... it is the second year. I could not understand where to apply it. As a result, I chopped it and throw it into the meat as a thickener. Not my dry product at all.

I dried the zucchini, I'm thinking of adding mashed potatoes to the soup. In winter I often cook them for my daughter

About dried eggplants. As Tanya-Admin suggests, I dried one sieve for a test, after soaking in water, I made a type of Korean salad, very good. But in the instructions for my Voltaire, they suggest that eggplants should be blanched in boiling water before drying. I liked the eggplants dried in this way more. From such a semi-finished product, you can cook caviar and vegetable stew.

From such a semi-finished product, you can cook caviar and vegetable stew.

It is, of course, good if blanched tastes better. Tastier - because one more heat treatment has been added to drying - blanching.

But I will not dry vegetables in order to make caviar out of them later. Caviar can be made immediately, from fresh vegetables Why such extra steps? Especially if you dry it, focusing on the supply for the whole season, that is, a lot, as I do - autumn - 3 months of drying all arriving vegetables and fruits, but then only rustle in cans and bags, taking out dryers

As a result, I chopped it and throw it into the meat as a thickener.

I also do this with * not tasty * dried dried foods - everything is for the good, and dried vegetables do not undergo much heat treatment, which is why they are valuable in winter.

Last year I dried the cabbage, but we had it that year, stunted and not juicy, but the good will not be lost, I dried it. The soup is not tasty - originally the cabbage was bitter that year. But in a stew, in meat cutlets as a filler, in minced meat for manti - a cute thing. And its own cabbage, not a store one.

So - it's not enough just to dry - you also need to apply these dried dryers so that the benefits from them remain, and the taste is added to them.

Raw vegetables are also not all tasty to us, but cooked ones are very wonderful.

I took note of the cabbage. I always have a little too much, we don't have time to eat. And they don't like pickled food, no matter how I make it. I'll try to dry it too, or at least dry it. I often just wither fruits or vegetables and store them in the freezer.

And my pickled ones do not like

A good option for fermenting cabbage, for those who cannot tolerate the "acid" of cabbage due to the state of the gastrointestinal tract, and do not use a lot of salt in their diet

White cabbage, fermented (naturally fermented), low in salt (Admin)

I often just wither fruits or vegetables and store them in the freezer.

It is better to freeze cabbage right away.
When it starts to dry, it starts to smell not very tasty - as with any heating at the beginning of any cooking - sulfur gas is released. Then the sugars in the cabbage begin to caramelize from the temperature and the cabbage begins to smell sweet.
So in the dryer - the cabbage by the end of drying begins to smell better.

Girls, and I was lucky in this regard, I love vegetables in any form, I eat tons of vegetables, as they say, even raw potatoes, I just love them, I use everything in dried form, the same eggplants and zucchini in stewed vegetables, well, of course, together with another, so my friend comes to these vegetables specially, says that she doesn’t work as well as mine .. So I am an omnivorous vegetable eater, a new variety

Friends, did anyone dry the beets in slices / slices?

What is the best slice thickness?

[Inna]

Inna, Crochet, and for what slices? How to use it later? Why am I asking ... my sister used to dry with straws. For borscht

Friends, did anyone dry the beets in slices / slices?
What is the best slice thickness?

The slices are the thinnest, then dry quickly.
These slice chips are dried by vegans.A spicy-sweet-sour marinade is prepared, slices of beets are rolled in it and then put into the dryer until tender.

Application - chew until pulse loss all day

But, it is possible then to add to borscht, these are thoughts aloud