ingredient information
Potatoes Freeze Dried
Potatoes are America’s most used and favorite vegetable. They are a member of the Nightshade family. They can be boiled, baked, fried, and micro waved, steamed, roasted, mashed, and placed in salads, with or without the peel. Potatoes are a perennial plant, and the fourth largest crop grown. Potatoes have a high water content as well as starch. Available year-round, potatoes are grown commercially in at least 35 states in the USA, the majority of them being grown in Idaho and other places such as Washington, Michigan, Wisconsin, North Dakota, Colorado, and Oregon. The common types of potatoes available in North America are russet Burbank, yellow fin, red gold, German butterball, Yukon gold. Freeze Dried: Preserved by rapidly freezing it and then subjecting it to a high vacuum that removes ice. The basic idea of freeze-drying is to completely remove water from some material, such as food, while leaving the basic structure and composition of the material intact. There are two reasons someone might want to do this with food: to keep food from spoiling by removing water, and to significantly reduce the total weight of the food.