Our Zucchinis Grew TOO BIG So We Did This
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- čas přidán 19. 11. 2022
- What to do with HUGE zucchini? The answer is simple! This is our process for turning both winter and summer squash like zucchini and pumpkin into an alternative gluten free flour for baking and other uses. Any edible squash like zucchini, acorn, pumpkin, butternut, spaghetti and more can can be used to make this nutritious squash flour. It's a great way to preserve your home grown squash harvest to use year round.
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#wilderstead #canadianhomesteaders #squashrecipe
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What a great idea! I grew several huge squash last year and shredded them for zucchini bread. I like the idea of dehydrating them for powder to fortify soups and such....thank you so much!
This is what I do with my squash so I can eat it later also! Instant squash like instant potatoes! Never thought to use it as flour too! Great video as usual :)
Awesome. I think I'll try it!
I love this! I'm keto, and this is a great way to cut carbs. I can't wait to experiment with this flour! Pancakes, muffins, the possibilities are endless.
I’ve been doing this for a couple years. You taught me to use a sieve… thanks!
*Regarding big zucchini, I’ve found the skin can get noticeably bitter at the end of the season, so I use a potato peeler to peel ‘em so the flour is sweeter.
*If you happen to have a very powerful blender (e.g., Blendtec, Vitamix, 1100+ Watts) you don’t need to remove the seeds; they pulverize just fine into flour since I have a ‘gag reflex’ towards the seed shells. The seeds have about twice the protein value as the flesh. You may need to extend the drying time a bit for seeds-in zucchini.
*Even better/cheaper than plastic jar lids is vacuum sealer. If you Google “mason jar vacuum sealer” you should run across a rechargeable vacuum sealer that will fit both wide mouth & standard Mason/Ball/etc jars. Squash flour (and tomato/okra/garbanzo/etc. flour) is so Hydrophilic that it will absorb water right out of the air and spoil or clump up. Storing it in a vacuum jar keeps it much fresher. I found a sealer for ~$25 in 2023; it’s cordless & easy to use. Much simpler than dragging out a FoodSaver, tubes & vacuum adapter. All you need is the ‘lid,’ no ring is required. The charge seems to last for 16-24 jars and it recharges quickly.
*If you have a casserole that tends to be too wet or runny, a spoon or two of squash flour (or dried squash chips) makes a great sauce thickener! Remember squash is 95% water, so one Tbsp will absorb 10-16 Tbsp excess liquid.
*You can also take advantage of the Hydrophilic properties of this flour by using this for “breading” cutlets/tofu/eggplant because it will absorb much more than even cornstarch.
Cool idea. Cannot wait to try it.
Love the guy at the end.
Mindblowing! Thank you so much!
Thank you. I will be doing this next year
Great advise, take care and stay safe and warm
Thanks, you too!
Great video we will try this next year 👋🏼
I have a bunch of blue Hubbards in the pantry that we grew this summer. I should give this a try!
Do it! And make some cookies 😂
Very cool! Thank you
No problemo! Thanks for watchin!
Great video ❤️
Something to think about for sure. Now, what is best : using squash flour to complement flour or squash puree to complement the water in the pasta making?
Awesome! Subscribed.
Cool! Thanks
Cheers!
Glutenfree !!! I have celiak disease... Going to try, I dont grow them (yet) but just buy and try. Thanks!
Awesome! Let us know how it goes!
I will, it might be a while.
Good day! Very intersten you cooked! My wife summer time have interested working on the fazenda! Уровень письма конечно по английски не очень! Продолжу на русском! Мы живем недалеко от озера Байкал! Моя жена выращивает на огороде и тыквы и цукини и много всего! Обязательно покажу ваше видео! Скажите пожалуйста, куда вы добавляете этот порошок из тыквы и цукини?
Hello! Here is a link to a few recipes that we use the zucchini and squash powder in: czcams.com/video/tuylBbOByIg/video.html
Don’t have dehydrator. I use my oven. Could I do this in oven at 170 degrees. Lowest my oven will go. I leave door cracked open.
still searching your site for information about your coffee grinder, Chef? do you have a link? or model ? mine is so tiny, i am looking for a bigger one, yours looks great! but i cant find it on amazon....
Hi! I've updated the two video descriptions with links to the closest grinders to ours that I could find. Ours we've had for quite a few years, and those particular models might not be available anymore, but the ones linked to seem to be very close in design and size. Thanks for watching!
@@Wilderstead i will check them out! thank you for taking the time to respond!!
So how much power does the dehydrator use? Like the idea of the zucchini flour as GF, but this would be very expensive to make enough to try baking bread.
Good question! In our case, here's the breakdown. Keep in mind different dehydrators are going to use different amounts of energy so you'd have to do the math with your appliance. Wattage can usually be found on the back of the machine. Ours has a maximum usage of 900 watts per hour. When we dehydrate squash, we run it at half power. So we'll assume 450 watts being used as there is minimal heat being generated by the element. Our KWH cost is .107$ (10.7 cents). Running it for a full 24 hours at half power will cost us $1.15. Zucchini will usually dehydrate to a crisp in 8-12 hours. That works out to about .58$ (58 cents) to dehydrate a giant zucchini like the one in this video. Pumpkin will take a little longer to dehydrate. Hope that helps!
Some pumpkins are better for pies, than others. Do you use pie pumpkins or will any pumpkin do?
We usually use acorn squash or butternut squash to make our pumpkins pies. But when we do use actual pumpkins, they’re usually pie pumpkins - only because they are smaller in size.
Me: learns about the many things that can turn into flour other than wheat but are easier to grow......why do we have hard to grow wheat fields anymore? Seems a little silly after a certain point. Now I wanna make zucchini bread with zucchini flour and pumpkin pie crust with pumpkin flour. I also want to play around with the flour flavors now.
Whilst these are nice for some purposes, especially absorbing moisture/thickening, gluten is a wonder chemical, and wheat has the ability to turn into food products that other things can maybe mimic, but never quite equal. You're never gonna get a cake with as well developed a crumb, a bread that can capture so much air, a pasta that has so much strength, if you don't have access to gluten. Of course, unfortunate for those with intolerances, but still. Respect on wheat's name!
Of course, experimenting with other ingredients will always make you a broader and more flexible cook, and should be respected and appreciated for what it is.
@tsawy6 whilst, of course!
Too many cookies maybe but thanks for the flour lesson
Too many? 😝 Never too many 🍪!!
If your squash is growing to big ,pick it sooner
you grow them big on purpose! to have more to make the flour from!
Too big!!! Still edible, zucchini (courgettes) anre baby marrows which are great in soups or stews. Or cut off one end, scoop out the seeds, pack with brown sugar, poke a hole at the bottom and cover, leave somewhere warm and hey presto, marrow rum!!!