Today we are making Freeze Dried Croutons. The key to making croutons freeze dried is a lack of oil. This can be tricky because the bread wants to either burn or stick together with other ingredients. The solution? We make traditional Caesar salad type croutons using sourdough bread and parmesan cheese, but use a splash of vegetable broth and keep the contents of the pan moving while the cheese melts. These will also fall apart from each other after they are freeze dried as well. We also made croutons using French bread and soaking them in broth, then topped with oregano and basil. I wanted to try one of my new favorites (Hawaiian bread from Walmart) for a sweet crouton that can be used to top fruit and nut salads as well as sundaes and ice cream. Last, I wanted to make a copycat version of the rye chips found in Gardetto’s. All of these turned out fabulous and will make a great addition to your freeze dried food storage.
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Check out the NEW! Freeze Drying Cookbook at:
www.freezedryingcookbook.com
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The freeze dryer accessories you see in this or other videos can be found at:
http://www.freezedryingsupplies.com
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If you are thinking of buying freeze dryer, support the freeze drying community and purchase through us! It helps keep this Youtube content coming and allows us to do giveaways in our social media groups!
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To find the Infrared Thermometer that I use — https://amzn.to/33w7SUE
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Join the FACEBOOK group (Retired at 40’s Freeze Drying Group):
https://www.facebook.com/groups/retiredat40livelifesimple
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Join our new MEWE freeze drying group:
https://mewe.com/group/5faad29bc033146d6a0ec8ed
__________________________________________________________________________________________________ For products I used on this video and love!
http://www.amazon.com/shop/retiredat40
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