First 500 lbs data spreadsheet link: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing Batch worksheet link: docs.google.com/spreadsheets/d/13DCB2hXo9_ZYrhIUicLk2IrEaQGszwbaJTcEH8wJxk4/edit?usp=sharing Want to support this work? Buy me a coffee :-) www.buymeacoffee.com/DanZm
Yeah, I like it too. I wish I had planned it instead of just noticing that it had worked out that way, but I will be keeping some mixed bins like this.
The “extra” shrimp is in there to help count for the water/ice that is covering the shrimp. The extra water/ice helps to protect the shrimp. I am so happy to see that a company is being honest! I wish I could find such a local resource for shrimp meat here in Florida. I would jump all over it!! Than you for sharing this series! ~Sharon
Great! I've got ground beef coming up, it should be going in the freeze drier on the 18th. I'm grinding my own so I can have super lean ground beef this time.
I really like the extra information you added on the screen this time. I also like the video with the noise filter, although I'm so used to my freeze dryer running that I kind of tune it out most of the time.
I like it without the noise reduction, your voice is more clear and easy to understand. When you use the noise reduction software, it leaves behind digital artifacts and removes the crispness from your voice. :) Hope this helps. 😁
I’ve enjoyed watching your videos for several years now. I think we both got the same deal on shrimp at the same stores! Looks like you may be in my neck of the woods. I’m in Southern Oregon
Southern Oregon? I like to think that we live right in the center of the State of Jefferson! Chef'Store - Boneless beef top round $2.99 lb 5/23/22 - 5/29/22 (just saying)
Do you use the silicone mats? We have them but was thinking that they would insulate the food from the heated tray and prolong the drying process. What are your thoughts?
I decided to go with parchment paper instead of silicone mats, (I'd rather replace than wash) but I'm not sure if the mats would add any noticeable time to the drying. The food seem to dry faster from the top than from the bottom. The ice/cold spots have been only 1/3 up from the tray. th-cam.com/video/4-ISK1Kx8FM/w-d-xo.html Putting a paper towel on top of the food will slow the drying a great deal. The batch I'm doing right now (batch 554 - Hamburger, cooked) has paper towels on top and it may have added 15 hours to the dry time.
Ummm... I live in Fl. and down here we call that bait. 😂Just kidding! I have F.D. fresh brown shrimp. Noticed something very interesting. Brown shrimp turns pink when it freezes, turns back to brown when rehydrated then turns pink when it's cooked.🤔
Were the shrimp able to be powdered if you pinched them. I just did same type of shrimp and weren’t able to break up like powder. But they felt very dry.The weights didn’t change after checking like you do a couple hours and we did 45 hours. Thanks again.
No, shrimp doesn't have the structure to snap or powder. Although you could powder them in a food processor. They feel more like light weight styrofoam. Thanks for the comment about this; I'll have to remember to mention this when I do the rehydration video about them. You will find a number of foods that turn out like this, one I can think of is very ripe pears or water melon. They will crush easily, but won't snap because they are too soft and fluffy.
😁 My freeze drier is not really harder to operate, I could run it in full automatic like most people. I just just chose to run it in the manual mode for the controls I get.
Does it help the unit work faster if you first freeze everything in a normal 0 degree freezer, then load it on to the trays and put in to the freeze drier?
@@SchoolReports oh thank goodness! I was scared the barrel was going to crack! Scared 6 years off my life the first time! Thanks for all the videos! I swear there is a nugget of knowledge in each one. I’m definitely more confident in the process because of these videos!
If I did it right you can see it here: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing I'm working on adding servings and calories. I hope to update it every few days as I complete things.
@@AddictOfLearning Chop up the apples, mix them in with some shrimp, some shredded cabbage, maybe a few chopped walnuts and a little dressing; Voila! Apple - Shrimp salad! I have never had that issue, but I've never put shrimp and apples (or shrimp and anything) in at the same time.
Wish the resturaunt supply store allowed the public in to shop....they are business license and members only....which is sad...I really wanna buy a 40 pound case of wings for the 4th of July.
In the old days, before this was open to the public, you had to be a business to shop there, but they didn't care what kind of business. I had a business license for my photography business and shopped there all the time. Before that, when I was a teenager, I had friends whose family was in the business and I would go with them. Maybe you could work with a restaurant friend (or a friend of a friend) to get things? It seems like a shame to not get these deals.
Nah they check the licenses at this place. If your not presenting a restraunt business license they don't grant membership cards. The membership cards are photo ids that you have to show. Been that way for decades at this place. Only person that can shop is the person pictured on the ID. If caught buying for someone else they will revoke membership so most businesses won't work with ya. It dont help they are the only restraunt supply in the state.
Thanks. Under ideal conditions, the water sublimates out of the food and then ALL of it desublimates and is deposited on the super cold chamber walls. However, this isn't always ideal, especially when over loading the chamber, and some of the water vapor is pulled into the vacuum pump and condenses out into the oil. I believe this is far less of an issue with the premium pump, and that may be true with the oil free pump too. Other viewers may know.
@@EarthshipFreedom Ha! Not for $900, I'd rather have $900 of food. Do you overload your machine? I can go 20 batches if I don't load it past 6 lbs of water per batch.
@@SchoolReports I guess I haven't overloaded it, I have had significant ice build up, but nothing to the point that I need to defrost before the cycle ends. I have the 5 tray and I think it has a significant amount of room for ice build up.
@@EarthshipFreedom Question: On your machine, (large, 5 tray, right?) how much space is there between the top corners of the tray rack and the chamber walls? On my older, medium machine, there is maybe 1/8" at those top 2 corners. I plan to do a bit of "adjusting" of those corners later to gain some ice space room.
First 500 lbs data spreadsheet link: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing
Batch worksheet link: docs.google.com/spreadsheets/d/13DCB2hXo9_ZYrhIUicLk2IrEaQGszwbaJTcEH8wJxk4/edit?usp=sharing
Want to support this work? Buy me a coffee :-) www.buymeacoffee.com/DanZm
I like the idea of having a tote or two set for grab and go.
Yeah, I like it too. I wish I had planned it instead of just noticing that it had worked out that way, but I will be keeping some mixed bins like this.
The “extra” shrimp is in there to help count for the water/ice that is covering the shrimp. The extra water/ice helps to protect the shrimp. I am so happy to see that a company is being honest! I wish I could find such a local resource for shrimp meat here in Florida. I would jump all over it!! Than you for sharing this series! ~Sharon
That makes sense, but it was unexpected.
Road Trip! Freezer truck and two days. 🤣
Absolutely love your channel. I just went to Chef Store today and bought some ground beef and got a killer deal. Thanks for sharing...
Great! I've got ground beef coming up, it should be going in the freeze drier on the 18th. I'm grinding my own so I can have super lean ground beef this time.
I really like the extra information you added on the screen this time. I also like the video with the noise filter, although I'm so used to my freeze dryer running that I kind of tune it out most of the time.
Thanks, and thanks for the feedback. I wasn't sure how much it distorts the voice.
I like it without the noise reduction, your voice is more clear and easy to understand. When you use the noise reduction software, it leaves behind digital artifacts and removes the crispness from your voice. :) Hope this helps.
😁
I agree, I just didn't know how it sounds to other people. Thanks!
I feel honored. :) (Starting my batch of 17lbs eggs in 1h)
17 lbs. You and your fancy big machine!
I’ve enjoyed watching your videos for several years now. I think we both got the same deal on shrimp at the same stores! Looks like you may be in my neck of the woods. I’m in Southern Oregon
Southern Oregon? I like to think that we live right in the center of the State of Jefferson!
Chef'Store - Boneless beef top round $2.99 lb 5/23/22 - 5/29/22 (just saying)
Lol. Yes. Unfortunately the ballot measure for greater Idaho didn’t pass. So state of Jefferson it still is!
Your videos help so much..thank you!!
Thanks for watching and commenting! It helps make the TH-cam gods happy.
Do you use the silicone mats? We have them but was thinking that they would insulate the food from the heated tray and prolong the drying process. What are your thoughts?
I decided to go with parchment paper instead of silicone mats, (I'd rather replace than wash) but I'm not sure if the mats would add any noticeable time to the drying. The food seem to dry faster from the top than from the bottom. The ice/cold spots have been only 1/3 up from the tray. th-cam.com/video/4-ISK1Kx8FM/w-d-xo.html
Putting a paper towel on top of the food will slow the drying a great deal. The batch I'm doing right now (batch 554 - Hamburger, cooked) has paper towels on top and it may have added 15 hours to the dry time.
Ummm... I live in Fl. and down here we call that bait. 😂Just kidding! I have F.D. fresh brown shrimp. Noticed something very interesting. Brown shrimp turns pink when it freezes, turns back to brown when rehydrated then turns pink when it's cooked.🤔
At our house we call them "Sea Bugs"
Were the shrimp able to be powdered if you pinched them. I just did same type of shrimp and weren’t able to break up like powder. But they felt very dry.The weights didn’t change after checking like you do a couple hours and we did 45 hours. Thanks again.
No, shrimp doesn't have the structure to snap or powder. Although you could powder them in a food processor. They feel more like light weight styrofoam. Thanks for the comment about this; I'll have to remember to mention this when I do the rehydration video about them. You will find a number of foods that turn out like this, one I can think of is very ripe pears or water melon. They will crush easily, but won't snap because they are too soft and fluffy.
@@SchoolReports thank you.
Wow! Glad mine is not that hard to operate. Thanks for the information…
😁 My freeze drier is not really harder to operate, I could run it in full automatic like most people. I just just chose to run it in the manual mode for the controls I get.
Does it help the unit work faster if you first freeze everything in a normal 0 degree freezer, then load it on to the trays and put in to the freeze drier?
Yes, it can save 2 to 4 hours of freeze dryer time with our machine.
When doing the defrost with just the fan do you have a loud cracking sound when the ice defrosts? Scares me every time. 😊
Loud cracks and pops pretty much every time! 🤣
@@SchoolReports oh thank goodness! I was scared the barrel was going to crack! Scared 6 years off my life the first time! Thanks for all the videos! I swear there is a nugget of knowledge in each one. I’m definitely more confident in the process because of these videos!
do you have your info sheets somewhere that you can share them?
If I did it right you can see it here: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing
I'm working on adding servings and calories. I hope to update it every few days as I complete things.
So the big question, do you have to do a cleaning so it doesn't smell like shrimp?
Good question. I did not, and the carrots I did next did not smell or taste of shrimp.
I did prawns on two trays and apples on two one time - ruined two trays of apples ...
@@olddogprepper2959 that is what I have heard! Maybe you invented a new dish...the apple-shrimp
@@AddictOfLearning Chop up the apples, mix them in with some shrimp, some shredded cabbage, maybe a few chopped walnuts and a little dressing; Voila! Apple - Shrimp salad!
I have never had that issue, but I've never put shrimp and apples (or shrimp and anything) in at the same time.
Wish the resturaunt supply store allowed the public in to shop....they are business license and members only....which is sad...I really wanna buy a 40 pound case of wings for the 4th of July.
In the old days, before this was open to the public, you had to be a business to shop there, but they didn't care what kind of business. I had a business license for my photography business and shopped there all the time. Before that, when I was a teenager, I had friends whose family was in the business and I would go with them. Maybe you could work with a restaurant friend (or a friend of a friend) to get things? It seems like a shame to not get these deals.
Nah they check the licenses at this place. If your not presenting a restraunt business license they don't grant membership cards. The membership cards are photo ids that you have to show. Been that way for decades at this place. Only person that can shop is the person pictured on the ID. If caught buying for someone else they will revoke membership so most businesses won't work with ya. It dont help they are the only restraunt supply in the state.
@@kingdarkem Wow! And that's how voting should be, not getting a deal on 40 pounds of wings!
@@kingdarkem Only one in the state - The wonderful world of no competition.
@@SchoolReports I know it sucks. I hope I can move soon. I hope there will be a nice supply store that I can buy in bulk from.
Great video. How does water get into the oil ?
Thanks.
Under ideal conditions, the water sublimates out of the food and then ALL of it desublimates and is deposited on the super cold chamber walls. However, this isn't always ideal, especially when over loading the chamber, and some of the water vapor is pulled into the vacuum pump and condenses out into the oil. I believe this is far less of an issue with the premium pump, and that may be true with the oil free pump too. Other viewers may know.
@@SchoolReports OK, makes sense. I have the premier pump, and have zero issue with water in the oil. May be time for you to do an upgrade!
@@EarthshipFreedom Ha! Not for $900, I'd rather have $900 of food.
Do you overload your machine? I can go 20 batches if I don't load it past 6 lbs of water per batch.
@@SchoolReports I guess I haven't overloaded it, I have had significant ice build up, but nothing to the point that I need to defrost before the cycle ends. I have the 5 tray and I think it has a significant amount of room for ice build up.
@@EarthshipFreedom Question: On your machine, (large, 5 tray, right?) how much space is there between the top corners of the tray rack and the chamber walls? On my older, medium machine, there is maybe 1/8" at those top 2 corners. I plan to do a bit of "adjusting" of those corners later to gain some ice space room.