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Old 12-23-2009, 04:57 AM   #11
Sous Chef
Join Date: Sep 2004
Location: Midwest
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Originally Posted by ChefJune View Post
That's odd you should say that, velochic. I freeze raw chopped celery and peppers all the time with no ill effects.
I've had bumper crops of both over the years. Before I had a dehydrator, I would freeze them and they always became slimy after thawing. If you are able to have crispy celery after you freeze, I'd love to know your secret. When something like celery or watermelon are frozen, the freezing process compromises the cell structure and when thawed, the cells explode, causing the water to be released and making them soggy. I haven't found a way to combat this natural process with these foods when frozen. One of the main reasons I use veg like celery and peppers is for their texture contrast in my foods. When you dehydrate, it doesn't destroy the cell structure and when rehydrating, they maintain their integrity better. If you have freezing tips, though, please share. I'm always ready to learn a new technique!

Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
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Old 12-23-2009, 05:55 AM   #12
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Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,608
Thanks for all the ideas, I appreciate everyones help. Already made a soup, and a mini bean salad.

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