Archive:000/Freeze thaw puree

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Revision as of 17:00, 30 August 2024 by Elie (talk | contribs) (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:...")
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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

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