ElsieD

I have one apple so i'm going to make a half batch today. Do they need to be baked in crumpet (or other) rings because the dough is too loose? Or will it hold together if I don't use rings?

@MaryIsobel How does the taste of these meals compare to those cooked conventionally (if that's the right word)?

I recently made "cabbage roll soup". It made quite a bit such that I was able to freeze two meals of it. We have eaten one and I can't say i noticed any deterioration in the cabbage.

I signed up for an account but then was informed that that show is not available to be seen outside Australia. Too bad, I would have been interested in watching it.

@TdeV Take a look at page 9 of @JAZ's book Super-Easy Instant Pot Cookbook.

Freeze drying is akin to dehydrating as it removes the moisture from food. The difference between the two is that freeze drying removes all the moisture. It can easily be crumbled into a powder. You need specialized equipment for this which I suspect few people on this site have.

I looked at Freezer Meals 101 also. It looks like an interesting site where you prep the ingredients, stick it in a bag and freeze it. You still have to cook it. The question for @TdeV then,is are you looking to simply re-heat frozen meals or cook them? I'm interested in this too as I am going to be making some meals for my SIL who has just had a knee replacement (and has Parkinson's to boot). She is being discharged from hospital today and family will be staying with her for the next couple of weeks. After that she is on her own in a rural location so I am looking at putting together single serve meals that can simply be re-heated.

I have never frozen potatoes so i'm of no help. I'm sorry.

Scary.

I have dehydrated mushrooms and ground them. The powder is great in scrambled eggs, soups, stews etc.

No, not yet, but thanks for the reminder.

Indeed there was.

Mine were in occupied Holland.

Does he have any tricks for making edible pastry?

It sounds delicious.