Archive:000/Freeze thaw puree: Difference between revisions
(Created page with "This is a method to get the most nutrition out of certain food ingredients. ==Which foods are suitable== ===Yes=== You can freeze-thaw-puree any hard crunchy vegetables, such as: * Beets * Cabbage * Carrots * Collards * Cucumbers * Kale * Spinach <!-- TODO: also make subpage /Green coffee (drink recipe) and link to it here --> ===No=== Not '''safe''' for: Any raw food that shouldn't be eaten raw (for example raw lentils, grains, or meats). Not '''necessary''' for:...") |
m (Elie moved page Freeze thaw puree to Archive:000/Freeze thaw puree without leaving a redirect: Huge_refactor) |
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Latest revision as of 16:29, 26 October 2024
This is a method to get the most nutrition out of certain food ingredients.
Which foods are suitable
Yes
You can freeze-thaw-puree any hard crunchy vegetables, such as:
- Beets
- Cabbage
- Carrots
- Collards
- Cucumbers
- Kale
- Spinach
No
Not safe for: Any raw food that shouldn't be eaten raw (for example raw lentils, grains, or meats).
Not necessary for: Foods that are already soft enough - such as ripe fruits or tomatoes. If you'd like to puree these, you don't need to freeze/thaw them first.
How it works
This section has not been filled in yet. discussion TODO: Add to this section: 1. Instructions how to freeze-thaw-puree foods 2. The science about cell walls and food digestibility discussion TODO: Add a new section about the environmental impact. It's probably low, but it's worth estimating the amount of energy it takes for each freeze/thaw cycle