Mirepoix Using a Freeze Dryer
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we are experiencing record inflationary prices. It's important that you have go to ingredients that will make even the most boring of foods taste next level. In this video, I will prepare and freeze dry a medley of carrots, onion and celery, the french call this combo meal occasions call it the holy trinity of cooking and often substitute bell peppers for carrots. Other cultures also combine peppers in this vegetable combo to create what's commonly called sofrito in italy and with leeks called super group in Germany, you can make copious amounts of this in your freeze dryer for pennies and we'll keep your cooking perfectly balanced and flavorful with minimal effort on your part. If you've eaten a good meal, it probably had a medley of Mere Planet from stu's to stuffing Two Jambalaya to rich Bolognese sauces. Use a handful or more freeze dried, mere poitou start and you will have 25 years of perfect meals. Mr Poirot calls for a ratio of two parts onion, one part celery and one part carrots. The holy trinity is in equal parts. That's what I make when I make it. I never measure, I just eyeball it to equal parts. The great part about these freeze dried vegetables is you always have them on hand and you can just toss them first in water, warm butter, g, olive oil or some broth you're cooking with and they will rehydrate and marry their flavors into what you're cooking. It's like a kiss of the perfect blend of flavors that should be the base of almost every savory meal you cook if you're new to cooking, just starting your savory meal with a handful of freeze dried meat will help to make your food taste like you're an expert chef with just a few runs of your freeze dryer, you will have over a year's worth of base for perfect meals at the website city prepping dot com forward slash holy trinity. You will find the written version of this video along with my recipe for mr Poirot rice with fresh herbs, you've got to try it. If you would like to purchase freeze dryer, I will put the link to the one I use in the comments below preparing the vegetables. You have just three vegetables in the mirepoix, celery, carrots and onions. I wanted a little uniformity of peace size without all the cutting, so I used a mandolin and then a knife. The nice thing about freeze dried mirepoix is that you could crumble it between your fingers to complete dust if you wanted to. So if it's too big, you can reduce the size as you place it in your cooking just by crunching it up with your fingers for the celery, simply cut off the ends and tips running through the mandoline or chop it into pieces no bigger than roughly a quarter inch. You can chop the leaves and all, it's all edible and celery is an aromatic vegetable, meaning that it will impart its flavor essence into what you're cooking the mandolin did an excellent initial job, but I followed up with a knife to rough cut it even smaller pieces. Next I processed an equal quantity of peeled carrots by cutting off the ends and tips and then running them across the mandolin with the greater feature. Again, you can process these by hand with just a knife by cutting them crosswise and then chopping them again into smaller, rough cut chunks. Typically when you freeze dry anything, you have to be very concerned about the uniformity of size of things, so it sublimate all the moisture appropriately. However, with these three vegetables, the freeze dryer is so effective that it's pretty much a non issue. You just want all three ingredients to be around a quarter inch or smaller for the onion. I cut off the ends and peeled it. Then I cut it in half equally across the length a couple of times, then cross cut to give me uniform pieces around 1/8 of an inch. I placed them all in a gallon, ziploc bag and blended them by hand to mix the ingredients when it looks pretty evenly dispersed. You can freeze it right in the back, it will crumble and break apart after freezing pretty easily so you can spread it in a layer on the freeze dryer trays when it's good and frozen. I break it apart on the freeze dryer trays into a layer that is only slightly above the walls of the tray. In some places, you can break it up even more by hand pretty easily I planted the carrot tops directly back into the garden and I will eat whole carrots from them again. Why? Free string? I approach freeze drying from a couple of different angles. First, it's an inflation buster. I can re hydrate and cook the food. I freeze today at today's prices when that food isn't available anymore or has become too expensive. 2nd, I like meals that are ready to eat, whether I'm rehydrating after a disaster on a camping trip or just for monday night's dinner when I'm too tired to cook and clean third, I try and freeze dry everything that comes out of my garden so I have great flavors and nutrients throughout the year. Finally, I'd like to build my prepping food stores with base ingredients that I can use to enhance meals later for this. My harvest right freeze dryer is excellent of all the things that freeze dries, vegetables are the easiest and the best you can dehydrate vegetables really well, but you won't get nearly the shelf life out of them. They will be harder to rehydrate and the higher temperature can change their texture and cook them slightly freeze dried vegetable medleys will rehydrate perfectly can be thrown into just about anything you are cooking without needing to rehydrate them separately and they make for a quick handful of added flavor and nutrients and just about anything you can cook from eggs to stew to chicken noodle soup to hamburger patties with freeze dried mere Poirot. You don't have to cut your vegetables so your prep time in cooking is a fraction of the time. If you're interested in a freeze dryer equipment for your freeze dryer, use the link below to get the best pricing the final product. The freeze dryer is excellent for me. I can't think of any complications you could possibly run into. I freeze dried mine along with some other things and it will be the first thing done so I'll just leave it in there until the rest of the items are done. You could dehydrate mirepoix vegetables but the shelf life will not be as long and the higher temperature might serve to cook and jerky them a bit, which will make it harder to rehydrate the vegetables. Still, you can do it this way. The freeze dried version has a shelf life of at least 25 years when stored correctly in an oxygen and moisture free environment. If you put them in smaller Mylar bags, you can have the perfect portion for a meal. I just put mine in a jar with an oxygen absorber and use it by the handful when cooking. Even with opening it and grabbing handfuls out to use it will keep for well over a year because it is almost entirely devoid of moisture for a variation on this. You could mix in herbs that you would use in a particular recipe and freeze dry it all together. I would use fresh herbs for this over dry for the best flavors. Just these three carrots, celery and onion provide you a better base all by themselves. You can always add in herbs later. Make a mere poire fresh, then use it in your cooking. What do you think? What's your favorite dish with the holy trinity as the base? Let us know in the comments below. Take a look at the freeze dryer I'm using at the link below and if you purchase one, please use the link first as it will support my efforts to give you great content for my mirepoix rice with fresh herbs recipe, visit city prepping dot com forward slash holy trinity.