Visiting scientist Nathan Bailey explains freeze drying, a process that preserves food without taking away from the flavour.
In celebration of the graze kitchen’s 1500th snack creation, our taste experts joined forces with Michelin star chef Simon Rogan, to explore the latest culinary technology and taste the future of snacking.
One of the cutting edge techniques that chief taste expert Ellie explored on her day in Simon Rogan’s kitchen was freeze drying, a process that preserves food without taking away from the flavour.
Now, thanks to visiting scientist Nathan Bailey, you can freeze dry any ingredient you choose, without any sophisticated condensing or cooling equipment.
*make sure none of this gets into your food, it’s safe to eat but it tastes gross
Read more about this method and others, such as using an instant marination container (pictured left), over at instructables.com