What is freeze-drying?
Freeze-drying takes the water out of food without cooking it. Here is how it works, why the fruit stays so colourful, and what tha...
Freeze-drying gently takes the water out and leaves the good stuff in: colour, flavour and fibre. We explain how it works, how to use it and what to look for, in plain friendly English.
Four calm steps. No frying, no syrup, no mystery.
Fruit and veg are harvested when flavour is at its best, then washed and sliced.
Everything is frozen quickly to around minus 40°C, locking the shape in place.
In a vacuum the ice turns straight into vapour and drifts away. Scientists call it sublimation.
What is left is light, crisp and dry. Sealed away from air and moisture, it keeps for a long time.
Freeze-drying takes the water out of food without cooking it. Here is how it works, why the fruit stays so colourful, and what tha...
One is crisp and airy, the other chewy and dense. Here is how the two methods differ, and when each one is the better buy.
Moisture is the enemy of crunch. Here is how to store freeze-dried fruit, how long it lasts once opened and how to rescue a pack t...
What each one tastes like, how to use it and what is inside.
Crisp, scarlet and intensely fruity. How to use freeze-dried strawberries, what is in them and how to choose a good pack.
Sharp, crimson and the baker's favourite. How to use freeze-dried raspberries whole, crumbled or powdered, and how to pick a good...
Measured in grams, written for a normal kitchen.
Naturally pink, properly fruity and firm enough to pipe. The trick is freeze-dried strawberries, which bring all the flavour and n...
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