Re: Freeze drying food

[caverdude]

Thanks, this is sounding like something I may want to try myself sometime..

Can you list food items that you feel freeze dry very well this way and others that you feel won’t because of ice crystal formations? Or maybe its a matter of size of the pieces of food too, for example if a food item was finely chopped, it might be ok using this method, but if you want it to remain similar in properties at larger size pieces then the fast deep freeze would work. On another note, what if a person used dry ice for quick freeze, and how much might that cost. Or liquid nitrogen. I mean are there lower cost methods for quick and deep freeze at least on a smaller scale production.

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