After I freeze dry papaya, I then powder it and use it in my marinades! It is a readily available meat tenderizer that I don't have to worry about not being in season. When I process lemons, I do cut them into slices and freeze dry the entire fruit. I then powder and remove any large pieces of rind. It makes a great, quick aperitif when mixed with sparkling water. Thank you for showing this!
Love your videos, thanks for doing what you do! If you do more fruit experiments, I'd love to see you do plums (red and yellow), tomatoes, apples, cherries, nectarines, raspberries, blackberries, guava, pears and lychee.
Just a few more days until celebrate sausage. I know this year is gonna be awesome. I’ve made so many of your previous recipes and they’ve all been amazing. Edit to say, when I first joined the military, the mre’s used to have freeze dried fruit. Absolutely loved it. It annoyed me when they removed it and used what is basically canned fruit.
Hi Eric.. Yes freeze dried stuff is incredible.. However most people cannot afford this piece of equipment.. Hopefully it will get cheaper in the long run.. Thanks for great videos as always
Tengo la boca hecha un charco. Como decimos en PuertoRico, tienes todos los muñequitos que me encantaría tener, blast freezer, freeze dryer, sausage maker etc.!
I have ARFID and always struggled a lot with textures and I think freeze drying would allow me to eat those mushy fruits with ease. Mango tastes so good but is a textural nightmare for me that this sounds delightful
Just wondering how you knew it would take 48 hours to complete? If I was to do these same fruits on a Stay Fresh Freeze Dryer, can you tell me what the settings would be please. Thanks.
Sure. I bought it used from a pizza joint that went out of business. It's an Italian company called Hiber and we've been using it daily for the past 3-4 years!! It's an amazing unit that chills food very quick!! I think I bought it for 800 or so.
Hello i want to know if i should use dextrose or surcose or both? I read that it also depends for how long the product is going to be cured. Do i really need ph meter? How can i judge when i have to lower the temperature and humidity without the ph meter?
I would use dextrose as a fermenting sugar. A ph meter is highly advisable. If you are new to the craft, you can't, that's why a ph meter is so important.
I’m curious why you added so much extra freeze time and dry time? I never have and my food turns out great. For example, I typically do a full load of double stacked fresh sliced fruit (apples, bananas, strawberries, etc) with the default settings (1 hour freeze time, 2 hour added dry time) and my fruit goes from fresh to perfectly dried in under 20 hours.
The added freeze time ensures that the food is in sub temps before the drying. Everyone will have a different experience with this machine and it's largely due to the placement of this unit. If your unit is in a nice cool room, then your freeze dryer will work more efficiently than one placed in a warm room. As far as the extra dry time, I usually do that in the event the cycle finishes in the middle of the night. I've got to say, under 20 hours is incredibly fast.
@2guysandacooler Tha k you for your response. We do have the unit in a cool, dry location. We also live in a high desert environment with usually less than 30% ambient humidity. I think that is the biggest contributing factor to our short dry times.
Yea I have a couple machines as well, and have friends that have em 2 and I find it weird how everyone has a different experience in terms of extra dry, extra freeze, dry times, Temps etc it really does matter the temperature/humidity of the room ur gona freeze dry in
THANK YOU for just getting down to business and not wasting time!
some do drone on, this guy 👍
After I freeze dry papaya, I then powder it and use it in my marinades! It is a readily available meat tenderizer that I don't have to worry about not being in season.
When I process lemons, I do cut them into slices and freeze dry the entire fruit. I then powder and remove any large pieces of rind. It makes a great, quick aperitif
when mixed with sparkling water.
Thank you for showing this!
Love your videos, thanks for doing what you do!
If you do more fruit experiments, I'd love to see you do plums (red and yellow), tomatoes, apples, cherries, nectarines, raspberries, blackberries, guava, pears and lychee.
Jackfruit would be cool too! My favorite!!
Having a freeze dryer would be a dream
While in Vietnam, I ate freeze-dried Shrimp. They are delicious, you may want to try them. I believe they were cooked then freeze-dried.
Hmm
What is the dish called?
It was not a diish. I was simple a can of freeze dried shrimp. @@indulkarshailu
Hi I have dehydrate watermelon ( awesome ) I can't wait to make it freeze dryed .GOD BLESS
Just a few more days until celebrate sausage. I know this year is gonna be awesome. I’ve made so many of your previous recipes and they’ve all been amazing.
Edit to say, when I first joined the military, the mre’s used to have freeze dried fruit. Absolutely loved it. It annoyed me when they removed it and used what is basically canned fruit.
Hi Eric.. Yes freeze dried stuff is incredible.. However most people cannot afford this piece of equipment.. Hopefully it will get cheaper in the long run.. Thanks for great videos as always
Love your music selection
Great video
I bet the white spots on the grapefruit were crystallized citric acid, that's probably why it was so tart. Looks delicious though!
That's exactly what it was!! So sour😅
Tengo la boca hecha un charco. Como decimos en PuertoRico, tienes todos los muñequitos que me encantaría tener, blast freezer, freeze dryer, sausage maker etc.!
I have ARFID and always struggled a lot with textures and I think freeze drying would allow me to eat those mushy fruits with ease. Mango tastes so good but is a textural nightmare for me that this sounds delightful
I agree
Freeze drying made soursop a possibility 😉
Just wondering how you knew it would take 48 hours to complete? If I was to do these same fruits on a Stay Fresh Freeze Dryer, can you tell me what the settings would be please. Thanks.
How huch for this hold
Love this! Really want you to pomello!
Plz mention name of the machine
Howdy from Montana. Would you mind giving me some info on your blast freezer
--Tankx😊
Sure. I bought it used from a pizza joint that went out of business. It's an Italian company called Hiber and we've been using it daily for the past 3-4 years!! It's an amazing unit that chills food very quick!! I think I bought it for 800 or so.
Where did you pick up your apron
Nice
What size freeze dryer do you have?
Will some of this fruit end on a piece of charcuterie ?
Hello i want to know if i should use dextrose or surcose or both? I read that it also depends for how long the product is going to be cured. Do i really need ph meter? How can i judge when i have to lower the temperature and humidity without the ph meter?
I would use dextrose as a fermenting sugar. A ph meter is highly advisable. If you are new to the craft, you can't, that's why a ph meter is so important.
@@2guysandacooler with your experience how do u know when is it ready without ph meter? Can you give ne some tips?
We have no machine for that. But i will try freezing a fruit in freezer for how many minutes and put into our dehydrator.
That's not freeze dried....
How long can they be stored freeze dried and vacuum sealed?
Stored in a cool dry place, literally decades and decades
How much is the machine used drying?
5-12 grand
hal almiknasat alkahrabayiyat tastamiru fi nizam altashghil bibi lifatrat altajfif mathalan 36 jafana ?
What happens if you try to rehydrate these?
It just turns back to it's original state
dear sir in some part of java island fruit tree drink human pee water or sewage water
👍🏽👍🏽
Do candy like Skittles. That's the big Social media thing right now.
He did already
Enaku sunny kuda papaya pudekathu
I’m curious why you added so much extra freeze time and dry time? I never have and my food turns out great. For example, I typically do a full load of double stacked fresh sliced fruit (apples, bananas, strawberries, etc) with the default settings (1 hour freeze time, 2 hour added dry time) and my fruit goes from fresh to perfectly dried in under 20 hours.
The added freeze time ensures that the food is in sub temps before the drying. Everyone will have a different experience with this machine and it's largely due to the placement of this unit. If your unit is in a nice cool room, then your freeze dryer will work more efficiently than one placed in a warm room. As far as the extra dry time, I usually do that in the event the cycle finishes in the middle of the night.
I've got to say, under 20 hours is incredibly fast.
@2guysandacooler Tha k you for your response. We do have the unit in a cool, dry location. We also live in a high desert environment with usually less than 30% ambient humidity. I think that is the biggest contributing factor to our short dry times.
Yea I have a couple machines as well, and have friends that have em 2 and I find it weird how everyone has a different experience in terms of extra dry, extra freeze, dry times, Temps etc it really does matter the temperature/humidity of the room ur gona freeze dry in