Freeze Dried Condiments -- Ketchup, Mustard, Sriracha, BBQ Sauce & Relish
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- เผยแพร่เมื่อ 14 ก.ค. 2024
- I just made Freeze Dried Condiments! I was watching my favorite TV show the other day (Shark Tank) and they had a company on there called Slice of Sauce. The company makes a condiment that comes in a slice and does not have to be refrigerated and is mess free. Naturally, this got my gears turning and I wanted to recreate this in freeze dried form.
1) Freeze Dried Ketchup (low or no sugar, I used That's smart brand and watered it down)
2) Freeze Dried Mustard (simple and easy, turns out perfect)
3) Freeze Dried Sriracha (high sugar content, but had no problems)
4) Freeze Dried BBQ Sauce (i used a sugar free version made by G. Hughes Smokehouse)
5) Freeze Dried Relish (turns out pretty salty just like freeze dried pickles, it also loses some color)
I tried these a few different ways. I really wanted to put the condiment "puck" that i froze in a mold onto a burger on the grill and seal it up with cheese over the top. I was hoping that the pool of grease on the burger would rehydrate it. It works, sort of. Maybe if the ketchup "puck" was diluted a little more and spread thin, it would do just fine. The longer the condiments sat on the burger, the better they performed. I also tried a hot dog fresh off the grill and added it to a bun that had been warmed and steamed in the microwave. I was hoping that the freeze dried condiment strips that i made would rehydrate with the heat and moisture. Ketchup and mustard were a lot like chewing a ketchup and mustard fruit roll up. The siracha and relish worked about 75%. As a last effort, i just rehydrated them back to their original form with water in a bowl and made some "to go" condiment packets in some modified Mylar bags. SUCESS! I love it when a plan comes together.
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#freezedriedcondiments #freezedriedketchup #freezedriedmustard #freezedriedsiracha #freezedriedbbq #freezedriedbarbequesauce #freezedriedrelish - แนวปฏิบัติและการใช้ชีวิต
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Freeze Dry your condiments like ketchup, mustard, bbq sauce, sriracha and relish and have a to go version whenever and wherever.
Drop by the store for some Mylar bags and oxygen absorbers! www.freezedryingsupplies.com
Brian, I’ve tried to order from your store on multiple occasions. There seems to be a broken link between Paypal and your site. When I click on PP from your site, it goes to my log in and payment. I ok it on pp then it doesn’t go back to your site so I can submit the order. I’ve tried to order many times on different days.
@@Eyes2C. I have not had anyone else have problems today. I can contact our web provider tomorrow if it is still an issue. You can also pay with a card.
@@live.life.simple.
My FD shipped on Fri.
I'm learning. Plz do a video on bags and oxygen absorbers. What works for what? What size absorber?
I guess Im asking the wrong place but does any of you know of a trick to get back into an instagram account??
I was dumb forgot the login password. I appreciate any help you can offer me
@Henry Caspian Instablaster :)
I did my condiments spread out flat and after drying, used the food processor and used small jars or bags. With only 2 people in the house we often throw away condiments because they get too old. Make your own condiments in order to control the ingredients.
Suggestions. THINNER when you dehydrate. then a spritzer water bottle next to the grill. when burger is ready to be topped. you put down the FD condiment 2 or 3 spritzes of water then the cheese and close the grill top. That should do it.
Another idea is little bottles of condiments. of FD a condiments. powderize it and put it in the bottle. this tells you how much you need to put in the bottle. then FD a lot of it and fill each bottle to that level and seal.
The end user can then simply fill the bottle with water since it already has enough powder in it for that amount and you are golden.
Awesome ideas!
Or use a mist sprayer.
What about doing a tray of each, breaking it into pieces, then grinding it into a powder in the ninja, then doling out as much powder as you would need into a bowl and the reconstituting it?
Yeah idk why he didn't do that lol
Being diabetic I can appreciate the products today.
As always, ty & God bless
There is a ketchup by Primal Kitchen that is unsweetened. It is very good and the natural sweetness of the tomatoes is perfect. Fairly low carb too. Love the channel!
Wow! This was a good experiment. I learned a lot.
Just a thought. The damp towel is a good idea and I thought
because the condiments (other than the relish) were all stiff, why not
do a quick dip in a cup of water and then put it in the hotdog or burger and
re-apply the damp towel.
Thanks again for all your work and thoughts.
When i put them in water to rehydrate in the bowl, the condiments that were powdered and the ones that were diluted suck up water so fast, you wouldn't be able to dip. The pucks though, they might have a chance at that.
I was just wondering about doing most of these yesterday...talk about good timing. I actually use the sugar free BBQ that you used so that was very exciting.
Perfect!
There is a gentleman that freeze dries and he had a 1part ketchup or bbq sauce to 3 parts water. He dried it and he said it tasted just like from the bottle after reconstituting to a bottle consistency. I haven't been able to try it yet.
His was an awesome video too. I was gonna list it here, but like how you were cool about it. :-)
@@rabeccalassek9511 I hope you enjoy your freezer as much as I do mine!!!
@@susanhunter8272 Loving it so far. Only on 9th load right now. :-) I feel like I need to hurry up! LOL
@@rabeccalassek9511 It only gets better. We've had ours for about a year; had 1 problem and they fixed it immediately. The things you can dry are limitless, well almost!!!
Was it John in overalls?
Two nights ago I started freeze drying ketchup, mustard, sriracha, sweet baby rays bbq, and franks red hot sauce. The one thing I learned is not to use the rubber cube molding for this. Next time, if there's ever a next time, I'll put a small layer on a rubber mat in the tray.
So far Franks red hot and mustard were the best. They completed in 25 or 26 hours. Sriracha did okay. I had to extend the freeze dry for another 2 hours. Ketchup and baby rays are still in the dryer. They were really sticky.
Subscribed and liked the video. Keep up the good work!
Hey Brian, the hotdog buns got me thinking... could you do a video on freeze drying grain and then grinding it to make bread? How will it react? Or for that matter any baked good with any other freeze dried product for that matter. muffins with blueberries and eggs ect.
Your videos have helped me so much being a new FD owner
Thats great to hear
Looking for a basic review of what kinds of foods to freeze dry (and which just aren't tasty afterwards). Also how each should be prepped for the machine (cooked, raw, size of veggie dice). Many FDA's swear it's all fabulous but like canning, freezing or dehydrating, some things aren't meant to be. TIA for the help!
I can't really think of anything that will have a different taste. You are just removing water, so almost all of the nutrients are intact. Some things will have a different texture. General rule for freeze drying (no high sugar, no high fat, no oils)
To be quite honest, this would still be better if you were to just straight up freeze dry them and powder them, or divide them into individual portions so that it can be mixed with water.
I like the concept of the individual cutouts like you have. However, the one thing people tend to forget about is the amount of space all of these items take up as well as organizing them.
Jars and canning take up the most volume and while yes, you can get an extra 5 years out of them, vacuum sealing them in a bag will last just as long if they're used with one of the vacuum chamber sealers.
Thanks for sharing. So I just got a new machine, set it up yesterday but the pump isn’t working. I can’t get the mtorr down to the 500 range. Hopefully I can get this fixed, I’m excited to start using the machine. Enjoy your videos, thanks.
ReKall, Rekall, Rekal! Total Recall A 1990 American film. With Arnold. Your experiments are fun! remember the scene when he's making his breakfast with the powders? "But Laurie, I feel like I was meant for something better than this."
There are different TH-cam videos on freeze drying ketchup. Some have trouble with ketchup until they water it down before freeze drying. Some reconstitute with a little vinegar and succeed at getting pretty close to original. Thanks for this video.
It depends on the ketchup you get. If you have one that has a more oily, lipid base, it's not going to freeze dry that well.
@@picklerick9578 Ya that makes sense.
Sweet! I'm trying to trade my extra Subaru for a harvest freeze machine. They say its 2 yrs old and slightly used. I hope the oil pump is good. And I'm hopeful the deal will go through!!! Love your channel. Thanks
I love my Subaru's (we are on number 4!) but I think I like my HR alot more. If you can do that trade, that would be great!
Thanks for sharing. Im a future freeze dryer soon.
Awesome. We have a great community of freeze dryers
I'm doing Xmas candy gifts right now. Then I'm going to try your 'soft scrambled' eggs. To have it finish cooking in the covered pan would be amazing.
If all you have is a hammer, everything looks like a nail! Lol, soon you'll be freezedrying glue and shampoo :-D
Fun to watch...it was like artwork on a pan. Would I do this...no. You can make siracha powder, dry mix for ketchup, BBQ mix,etc. If I could afford a freeze-dryer...would use it for meals, fruits, desserts. Maybe a couple of other things like eggs, onions. Just too expensive. Everything can’t be processed the same way...canned or dehydrated or freeze-dried. Each has its ups and downs. Looks like relish/pickles don’t work out well unless canned...your’s turned out colorless, mine in a dehydrator experiment ...turned out rubbery but kept their color. May be in the reconstitution time and liquid. Pickles maybe in vinegar-water...covered in a bowl for three days. Defeats the purpose of emergency food. By then, we would be willing to toast a rock over a campfire.
Hey brother, love your channel, question, could you do a segment on freeze drying Pierogies?
Thanks
mine is on order!
Congrats!
Perhaps, using a plant watering bottle, you could 'mist' the condiments with a few sprays from the bottle, just after you put them on and then foil them up. I suppose now, the paper towel holds too much of the moisture (after all, that is what it is designed to do).
cook the burger in a pan
mop up the grease with a paper towel
add FD condiments with cheese on top
drop a few shards of ice in the pan and cover to steem
How interesting
Brian what if you powdered all them separately stored them sealed Malay bags . When want to use them open the packs place the amount you want in a small cup rehydrate them and use them as needed .
Love the mylar hack!! Do you put an O2 absorber + dessicant?
Love your creativity ☺ do You have transfer of taste/smell when fd savory items like bar-b-q sauce plus other items at the same time?
The only extreme circumstances i have had is with onions & hot peppers. After I do those types of foods, I do a type of food that can mix with the remaining flavor such as rice or dishes that we don't mind adding some spice
Have you ever tried freeze drying soda syrup? Maybe the diet variety would work good. I'm thinking drop a chunk in some club soda.
I did a generic brand mustard, then powdered it. It was so salty it was inedible. Unfortunately i didn't taste the mustard pre-drying. Will try again with better mustard...
What happens if you freeze dry peanut butter and jelly into sheets?
Hey just found the channel and have been enjoying it. I have some questions I would like to ask if it is possible?
He has a FB group which is probably best place to get answers quickly.
How do you get the pickle smell out of the silicone mats? Or did I mess up and should have used parchment paper
totally humorous comment, meant for laughs. Now let's hope the world doesn't run out of water. I like those corner stackers...
I was thinking the condiments for the hot dogs would work better on steamed hot dogs and buns, then wrapped. Or, as a quick snack/lunch, on boiled hot dogs and steamed buns.
Could you spray a little water on the condiment pattie or strip before you add to burger or hotdog. Then wrap to rehydrate
Yes! The longer those sat the better they were. A spray from the bottle when they go on the grill with a little cheese (that doesn't have holes) would seal in that moisture.
Cat gave you a thumbs up
i would think that if you are are mostly after the taste, then why not powder then and then add them to the dog and steam them a little or lightly sprits them with something like beef broth or butter or eat them dry.
I agree with you if it's just the flavor why not just leave it a dry powder I never rehydrated my black pepper
Any tips for people like me that reacts to most of the sugar substitutes? I love Sweet Baby Ray's BBQ.
Oh yes. Sweet Baby Rays is the best!
Ketchup has acetic acid which sublimes with the water. That is why you loose the acidic taste.
Apply the condiments to the burger on the grill, they a spray bottle of water to wet?
I wonder how it would work if you put condiments in a aluminum ice try..
Or can you use silicone freeze tray in the freeze dryer...lol
You could make all types of shapes...lol
Wondering if it is Ok to place the freeze dryer in the garage?
Can get very cold in winter
Dr. Dehydrator is in the lab, again. 🤓⚗🧪🧫🧬🔬😁
Brian what do you use to powder the condiments?
Vitamix will powder just about anything. a good quality food processor works for most things.
I have a mister. I wonder if you misted the condiments, if they would do better?
This was fun to watch, but, wouldn't it make more sence to powder them up, and, just add water as need to the powder? (I'm thinking about storage space and packaging meterials) Also, nuke your buns, opening side down, 10 seconds only.
Do you have to have the water in the sauce to dilute it as well.
I want to know the difference between medium pharmaceutical freeze dried machine medium size.
What about a light spray of water on the bbq
Why do you prefer the parchment rather than silicone? Anybody know?
I wonder if using an ultra fine mister spray bottle would rehydrate the condiments and other foods….?
My relish ( regular sugar) exploded in the freeze dryer! Did not work well. I should have frozen it first in the freezer?
We were talking about condiment like items yesterday!!! This is definitely something we will consider adding to our rotation when we get one.
I also wonder about “condiments” like half and half or the specialty creamers or coffee/tea additives.
Half&Half will do OK but full cream has too much fat to dry well.
I thought you might of put the tray dividers in and made sheets that way.
What size moisture packet would you use
I use 300cc in 8x12 and 10x14
Can you freeze dry mayo?
The same company that makes the sugar free BBQ sauce you used make a sugar free ketchup (which is very good not freeze-dried).
Have you ever made pemmican?
Have you tried to FD mayonnaise?
Mayo will not work for long term its too oily. You can sub with Greek yogurt most of the time.
What happened to Mayo?
try Heinz Chili sauce instead of Ketchup, less sugar
Any help???? I'm trying to buy a freeze dryer and they won't accept my payments. No matter how I try to pay
How about dill relish?
Is there ever any flavor transfer between different foods on different trays? Like if you did a tray of mustard and one of strawberries would the strawberries tastes like mustard?
I have not noticed it other than very potent foods (garlic and onions)
Slice of sauce is actually dehydrated not FD’d. (I’m a fellow HRFD owner)
I wonder if Texas Pete would freeze dry
Did u try mayo
mayo will not work. Too much oil
You forgot the most important condiment! MAYO. Maybe try one with the separate ingredients powdered that you just add water and try ready made mayo?
Maybe too much fat content?
Remember, those condiments are going to be super concentrated so beware😂
why not mayonaise?
too much oil
Try it on candy mode if you don’t I will. Just sayin’🧐😂
Could you please check your instagram chat, i have a question about a project for school
I heat bread for no more than 15 seconds in the microwave.
The individual portions were a complete fail. Just freeze dry the sauces, powder them and then rehydrate as necessary. The relish should just be freeze dried packaged and rehydrated as necessary.
Your better off just dehydrating and then powder. The freeze drying and adding to food looks like too much work, cooking steaming...
Quicker to add water to powder as needed.
You are right, powder always works best
The only problem with sugar free condiments is they typi ally substitute sugar with zylitol. This is EXTREMELY toxic to dogs. I personally wouldn't risk it.
Your videos are great but for the love of god take some of the money you save and buy a mic that doesn’t amplify every slurp and smack of you chewing! Every time I hear this I want to reach through the screen and steam STOP!