16-08-2009, 11:14 PM | #21 |
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I was chatting with a friend today....about how they freeze the leafs they use for the food they cook...she told me that they put a small pile into a tea towel, roll them up and freeze them. The first two touching the towel might end up a little ruined but she said that when they take them out they let them defrost in the tea towel and then use them as they need to...This is with vine leaves, so I don't see why any other similar type leaf couldn't be frozen in accordance to how they did it....
I also found these links hope they help: http://www.plantphysiol.org/cgi/cont...tract/89/2/444 http://www.ehow.com/how_4780596_free...elon-leaf.html http://www.publish.csiro.au/paper/PP9750447.htm I wish you luck and am intrigued to find out how you get on
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17-08-2009, 10:20 PM | #22 | |
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Egg
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I do like a man with ambition!
Go Dugy, go Dugy, go Dugy! Quote:
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17-08-2009, 11:00 PM | #23 |
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embedding them in a tub of ice cream might work
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20-08-2009, 05:51 PM | #24 |
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Hatched
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Or, when you get prawns and they have a frozen glaze. You could spray the leaves with water and then freeze them, so you have enough water to keep them moist but not so much to make it mushy.
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20-08-2009, 07:51 PM | #25 |
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Some thing's are just to delicate to freeze, that reminds me to get some thermal's for the coming winter
Paul
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