Oh my gosh. Phil! Thank you for this experiment and taking the hit on exploding fish sauce. Fish sauce lasts a long time in the fridge, as does soy sauce, so I won’t attempt those after seeing the explosive potential. I am going to try to freeze dry fermented bean curd because I don’t use it as often. And maybe oyster sauce…I need to always have oyster sauce on hand. Lol
Soy and Fish sauce are both fermented items, so should last on a shelf for a long time in their original container. I too like Asian cooking, and enjoyed the video!
Phil could you have put a paper towel over the soy saucce or oyster sauce, to keep it from mess up the inside of the Freeze Dryer? Or maybe go with a 8 or 10:1 water:sauce ratio? Ginger FD's very nicely. I freeze dry a bunch of it. Love it in tea!
SOY SAUCE - u could probably skip FD'ing the soy sauce as it doesn't ever expire, it like salt & sugar a forever food. Great video now I kn I will only FD the soy bean paste, unless I find it on Amazon cheaper.
I don't have a fd yet, but your experiment made me wonder about a 2 part process with the fish sauce. what would happen if you ran it through a cycle in a dehydrator first and removed most of the liquid and then run what was left through the freeze dryer, probably overkill, but it might not have enough left to boil
I was thinking you said you cant do chili oil, What if you used all the things that made it chili oil and freeze dry those alone then later just add those into oil to make your own Chili oil?
What about freeze drying an already prepared meal that has a soy sauce as a main ingredient. I have a recipe that calls for 1 lb hamburger, broccoli, green onions, ginger, garlic in a sauce of 1/2 C. Brown Sugar and 1/4 C. soy sauce served over rice. Do you see any reason why I couldn't make the entire recipe and then pre-freeze it and the FD it? Am I going to have issues with that amount of soy sauce and brown sugar with the other ingredients helping to counter it?
Try freeze drying the meal by itself. If it works you're good to go. If there is a lot of crystallization, add a cup of water to the next batch. The water will sublimate out.
How do you weigh foods not in an individual serving to knowhow much water to reconstitute with after freeze drying.. Like soup or something else that is not separated into servings.
Lets say you have a bowl of soup. Weigh the total with the bowl. This is gross weight. Pour the soup into the tray. Weigh the empty bowl. Subtract the two. This is the tare or net weight. Freeze dry the soup. Weigh the powder in the same bowl. Subtract the dry weight from the net/tare weight. The difference is how much water the FD removed and the amount you'll need to use to reconstitute the soup. Make sense? Divide the powder and water weight equally for smaller servings.
Phil, instead of fd'ing the fish sauce, why not find some anchovy extract or even just anchovies and then add the salt and sugar when reconstituting. That way you don't have an explosion or so little bang for your buck!
![[Sub Thai] APT. - ROSÉ & Bruno Mars](http://i.ytimg.com/vi/bYjhzP8x_uc/mqdefault.jpg)
I'm with you, I love chinese and mexican food. I wish I knew how to make them better, thank you for the video :)
Awesome video. Thank you so much.
Fabulous Phil. Whe the you know what hits the fan, you'll be eating some good asian food! YIPPPPPPPPPPPPPEEEEEEEE.🎉🎉🥳🥳🎉
Oh my gosh. Phil! Thank you for this experiment and taking the hit on exploding fish sauce. Fish sauce lasts a long time in the fridge, as does soy sauce, so I won’t attempt those after seeing the explosive potential. I am going to try to freeze dry fermented bean curd because I don’t use it as often. And maybe oyster sauce…I need to always have oyster sauce on hand. Lol
Yes I do tablespoon dollops of Korean bean paste.
Thank you for the info. You have saved me from many explosions.
Good useful info as always! Thank you, Phil.
Soy and Fish sauce are both fermented items, so should last on a shelf for a long time in their original container. I too like Asian cooking, and enjoyed the video!
Once opened, It would take me a couple of years to use up a bottle of fish sauce.
Fish sauce is shelf stable
Some commercial preps are first mixed with maltodextrin as a neutral carrier and a powder bulk to provide volume then freeze dried/sprayed.
We're doing a lot of crazy stuff to our food supply
Phil could you have put a paper towel over the soy saucce or oyster sauce, to keep it from mess up the inside of the Freeze Dryer? Or maybe go with a 8 or 10:1 water:sauce ratio?
Ginger FD's very nicely. I freeze dry a bunch of it. Love it in tea!
Yes, that would reduce the splatter.
Omg this is perfect!!!
Except for Fish Sauce.
SOY SAUCE - u could probably skip FD'ing the soy sauce as it doesn't ever expire, it like salt & sugar a forever food. Great video now I kn I will only FD the soy bean paste, unless I find it on Amazon cheaper.
Wanted to see if it could be done
Can you try adding xanthan gum to thicken the fish and soy sauce and report back?
I use xanthan gum a lot, however, I need to be careful since xanthan gum has an "odd" flavor. I'll see what I can do.
Would covering the fish sauce with some kind of screen/mesh help control the splattering?
Yup, I've done that from time to time, and should have done it with the fish sauce
I don't have a fd yet, but your experiment made me wonder about a 2 part process with the fish sauce. what would happen if you ran it through a cycle in a dehydrator first and removed most of the liquid and then run what was left through the freeze dryer, probably overkill, but it might not have enough left to boil
Really not a bad idea.
Anything fermented and salty has no real expiration date. They are meant to be shelf stable forever. Even the way they are made will confirm it.
Yup, but I still had to do it.
I am based in Hong Kong. Let me know if there is anything you cannot source locally that I can end you. I very much enjoy your channel. Ted
I guess you get the real stuff.
I was thinking you said you cant do chili oil, What if you used all the things that made it chili oil and freeze dry those alone then later just add those into oil to make your own Chili oil?
Chili oil by itself can't be done, but as part of a recipe it can be since it's only a fraction of the total.
What about freeze drying an already prepared meal that has a soy sauce as a main ingredient. I have a recipe that calls for 1 lb hamburger, broccoli, green onions, ginger, garlic in a sauce of 1/2 C. Brown Sugar and 1/4 C. soy sauce served over rice. Do you see any reason why I couldn't make the entire recipe and then pre-freeze it and the FD it? Am I going to have issues with that amount of soy sauce and brown sugar with the other ingredients helping to counter it?
Try freeze drying the meal by itself. If it works you're good to go. If there is a lot of crystallization, add a cup of water to the next batch. The water will sublimate out.
@@Philat4800feet Thank you! I'll try that.
Would you have any better results by adding maltodextrin to the salty items??
Hmmm I know that maltodextrin can be used as a thickener. Are you suggesting if the liquid was thicker it may control splattering? Interesting idea.
Ive done very salty things myself,but yes thicker. Even did a batch of miso without thining it.came out great
How do you weigh foods not in an individual serving to knowhow much water to reconstitute with after freeze drying.. Like soup or something else that is not separated into servings.
Lets say you have a bowl of soup. Weigh the total with the bowl. This is gross weight. Pour the soup into the tray. Weigh the empty bowl. Subtract the two. This is the tare or net weight. Freeze dry the soup. Weigh the powder in the same bowl. Subtract the dry weight from the net/tare weight. The difference is how much water the FD removed and the amount you'll need to use to reconstitute the soup. Make sense? Divide the powder and water weight equally for smaller servings.
Phil, instead of fd'ing the fish sauce, why not find some anchovy extract or even just anchovies and then add the salt and sugar when reconstituting. That way you don't have an explosion or so little bang for your buck!
Freeze dry the anchovy extract or anchovies is what I should have said.
That could work.
Have you tried Liquid Aminos or Low Sodium Soy Sauce?
Maybe? My wife needs to be gluten free. Many sauces have wheat in them. I haven't tried Aminos
@@Philat4800feet Thank you. I think I will try a small test batch this week. I can't have a lot of salt so soy and others are out.
I have Celiac so coconut aminos are my go-to for flavor enhancement. Haven't tried to freeze dry it yet .... On the list.
@@Philat4800feet I
Coconut Aminos is great for gluten free folks- thanks for the video!
@@Philat4800feet Tamari sauce is soy sauce with no wheat. To me it tastes much better than coconut aminos.
Phil should have married a Chinese woman if he hasn’t yet
Thanks, already have one from Baltimore.
send you