Lyophilisation, commonly called freeze-drying, is a unique method of food preservation which consists of freezing food rapidly, and placing theem in an apparatus under vacuum, to which a very small source of heat (20 °C) is applied to remove moisture. The process does not destroy the structure of the food; it retains its volume, aspect, texture and nutritional value. Once rehydrated, products regain their initial quality and properties, and are almost impossible to tell apart from freshly prepared foods.
Traditional drying, also called dehydration, requires a source of heat to evaporate the water contained in the food. However, this process slightly «cooks» the food and gives it, usually, a rubbery texture. Once rehydrated, foods have a modified texture.
But the quality of Happy Yak dishes reside more in its recipes and its selection of quality ingredients, its spices and size of the pieces of meat and vegetables. That is what matters, more than the process.
It’s like putting the freshness in a bag!