Actually, the texture is the same after reconstitution. I do not know why but it is. Even something like beef stew comes out the same as it went in.
If you were to chew on the cooked beef while freeze dried it crumbles in your mouth, but reconstituted it has the same texture.
We freeze dried this in particular because of storage. They don't have a lot of freezer space and a lot of other people are freezing them meals. It also lasts super long and they can store it anywhere.
Other advantages...
As far as survival situation, freeze drying is good because it just takes boiling water and waiting 20 minutes, not cooking.
Nutrient retention is superior vs. canning or dying, not that you'd can pasta but for things like salsa or veggies.
Freeze dried herbs especially are heads and shoulders above regular dried herbs when freeze dried. They retain really superior flavor and aroma.
If I were to freeze dry commercially I would do herbs and pastured eggs. Herbs freeze dry overnight.
But again for this application it was so it would store conveniently for them. ๐
๐ฅ ๐ท๐๐๐๐ข ๐ฝ๐๐ ๐๐๐๐! ๐ฅ
๐ท๐๐๐๐ข ๐ฝ๐๐ ๐๐๐๐! ๐ฅ๐ฅ
Whats reconstitution?
๐ณ๐๐๐๐ ๐น๐๐ ๐๐๐๐!
๐ป๏ฝ๐๐๐พ ๐ญ๐ข๐ โฒจ๊ฌฒ๐๊ญ!
๐ณ๐๐๐๐ ๐น๐๐ ๐๐๐๐!๐ฅ๐พ
๐ท๐๐๐๐ข ๐ฝ๐๐ ๐๐๐๐! ๐พ๐พ๐พ
๐ฏ๐๐๐๐ ๐ต๐๐ ๐๐๐๐!
๐ฅ๐ฅ ๐๐ช๐น๐น๐ ๐๐ฎ๐ ๐จ๐ฎ๐ช๐ป!๐ฅ๐ฅ
๐๐ช๐น๐น๐ ๐๐ฎ๐ ๐จ๐ฎ๐ช๐ป!
๐๐ช๐น๐น๐ ๐๐ฎ๐ ๐จ๐ฎ๐ช๐ป!
๐ณ๐๐๐๐ ๐น๐๐ ๐๐๐๐!๐พ๐ฅ๐ฅ
Reconstitution is putting the water back in.
๐๐ช๐น๐น๐ ๐๐ฎ๐ ๐จ๐ฎ๐ช๐ป!
โก โ๐๐ก๐ก๐ช โ๐๐จ ๐๐๐๐ฃ! โก
๐ป๏ฝ๐๐๐พ ๐ญ๐ข๐ โฒจ๊ฌฒ๐๊ญ!
Can you do that without cooking too?
๐ฅ ๐ณ๐๐๐๐ ๐น๐๐ ๐๐๐๐!๐ฅ
๐ฅ๐พ โ๐๐ก๐ก๐ช โ๐๐จ ๐๐๐๐ฃ! ๐ฅ๐พ
๐ฏ๐๐๐๐ ๐ต๐๐ ๐๐๐๐!๐ฅ
๐ฅ๐พ ๐ฏ๐๐๐๐ ๐ต๐๐ ๐๐๐๐!๐ฅ๐พ
๐ท๐๐๐๐ข ๐ฝ๐๐ ๐๐๐๐! ๐ฅ๐ฅ
๐๐ช๐น๐น๐ ๐๐ฎ๐ ๐จ๐ฎ๐ช๐ป!
๐ฏ๐๐๐๐ ๐ต๐๐ ๐๐๐๐!๐ฅ
โก โ๐๐ก๐ก๐ช โ๐๐จ ๐๐๐๐ฃ! โก
๐ฏ๐๐๐๐ ๐ต๐๐ ๐๐๐๐!๐พ
๐ณ๐๐๐๐ ๐น๐๐ ๐๐๐๐!๐พ๐ฅ๐ฅ
๐ฏ๐๐๐๐ ๐ต๐๐ ๐๐๐๐!
Yeah... it may just take longer depending on what the food is.
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