Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
03-12-2023, 09:24 AM | #1 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
|
Dehydrated stuff
Looking at Adams' Goulash it tastes best with small pieces of green/yellow/orange peppers, etc.
How great if you always have one in the vegetable drawer, but I never have one when I need some. Does anybody dehydrate peppers, green onions, garlic, mushrooms, or any of a dozen items you never can or do stock. If you have a handfull of dehydrated green pepper pieces, and rehydrate them are they even close (acceptable) to fresh? I see it works well with mushrooms. Ed
__________________
Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
|
03-12-2023, 10:01 AM | #2 |
Babbling Farker
Join Date: 12-05-06
Location: Van Alstyne TX
Name/Nickname : Mike
|
My wife just freezes them (onion/peppers) and then they cook up soft like normal.
I have never tried to dehydrate first. Will be interested in responses.
__________________
Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
|
03-12-2023, 10:15 AM | #3 |
Quintessential Chatty Farker
Join Date: 06-22-13
Location: Montana
Name/Nickname : IMF
|
We have all of the above in freeze dried version. They hydrate well and retain the nutrients much better than dehydrated, frozen, or canned. Depending on what you are cooking you can just add as is and they hydrate in the mix / cook.
We also grind after freeze drying to make our own spices. I will never buy garlic powder again. Jalapeno powder will spice up about anything - Great on deviled eggs! I just need to get the ghost peppers to produce.
__________________
A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller |
|
Thanks from: ---> |
03-12-2023, 10:32 AM | #4 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
|
If freezing most veggies, be sure to blanch first.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
|
03-12-2023, 08:42 PM | #5 |
Babbling Farker
Join Date: 02-03-16
Location: McPherson Kansas
|
I like to fire roast sweet peppers. Peel the charred skins and freeze. Ready any time I need em and they taste way better than fresh ones.
__________________
Craig |
|
Thanks from:---> |
03-13-2023, 09:57 AM | #6 |
On the road to being a farker
Join Date: 10-23-21
Location: King NC
Name/Nickname : Jeff
|
I dehydrate onions, peppers, and mushrooms whenever I have leftovers. I've found that they work well in any dish that has a lot of liquid in it without hydrating - they rehydrate while the dish is cooking. Onions and peppers end up very close to the texture of fresh, mushrooms less so, but the flavor extremely close if not exactly the same.
I think they also help thicken the dish since they're absorbing some of the liquid. Of course, this method doesn't caramelize the onions so if that's called for, you'll need to rehydrate first. I'm too lazy to do that so I can't help there. I did recently retort can some Vidalia onions; they caramelized nicely so I intend to use them in any dish calling for caramelized onions. |
|
Thanks from:---> |
Thread Tools | |
|
|