View Full Version : Simple freezer experiment
03-18-2006, 08:59 AM
Last week I froze one cup garbanzo beans (can you tell garbanzo's are my favorite experimental medium?)
Two days later, I thawed them out. Then, I soaked them 24 hours.
Then I drained them and tried sprouting them.
~~~~~~ :D HAPPY DANCE :D~~~~~~
So, the result of this experiment obviously tells me a huge deal. Freezing won't destory enzymes! :)
Boy, this is fun experimenting. Now, I wonder how long food can stay frozen before the enzymes begin dying.....
That's another story for another day :)
03-18-2006, 09:11 AM
Crystl-jade that is fantastic, you are so funny, yes experimenting is fun and thats how we gain knowledge. I have frozen a few things before and wondered about the enzymes, like you said now the question is how long will it stay frozen and still keep the enzymes in tact. I guess we will have to see .Thanks for sharing your observations with us keep up the good experimental work. :D. Blessings Karen
good choice (garbanzo beans!)
Its great to play!
I had thought about the dehyrator experiment that you did, as i keep getting questions about how the thing works and why i bother making things that take a whole day to uncook!
Im pleased that you have done it, as i just need to print it out now, with the added advantage of showing that there is someone else on the planet that shares my 'crazy' interests!
Yeah, nothing like doing your own research!
Look forward to the next episode!
keep us updated, im enjoying your threads! :)
I'm enjoying this too! Both your results so far have been very pleasing. I'm really pleased to know that by freezing sprouted seeds such as buckwheat, ready to use in recipes later, I'm not losing out on the enzymes. I also like making up a big batch of favourite dehydrated things, such as Alissa's carrot pecan burgers, and freezing them, and it's great to know that they're still 'alive'.
So, thanks again Crystl-jade!
03-18-2006, 12:06 PM
It would be interesting to COUNT the beans... to freeze them for longer and longer periods of time, then COUNT how many sprout to see what percentage sprouts after so much time.
Of course you'd need a control group. Some beans aren't going to sprout at all anytime... and to know what percentage that would be to do adjustments.
Very cool experiment.
Maybe try lentils and ...
Hey... were these soaked beans or dried beans?
Why would you freeze dried beans to begin with?
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