Thank You Thank You for all the freeze drying videos. You have been a life saver. We have learned so many things that the instruction videos from Harvest Right never told us. Keep them coming. Thanks a million 👏👏👏👏👏
Hey Phil, I've watched quite a few of your videos, and they are very helpful. Thank you for your contribution to the freeze drying community. I have a rather unique situation that I am trying to solve, and I have some rather specific questions. I would love to be able to set up a zoom chat, or even just emailing back and forth. If that is possible it would be a huge help. How would I go about that?
@@Philat4800feet I'm diabetic, so I just make them and send them along to someone else...but someday we might want more calories. I just have to remind myself not to store it on my waistline.
If you take the salt water taffy and cut it into four pieces it works out very nicely. If you take the bit of honey and cut it in half it works out nicely.
I love your step by step instructions that help so much. I don't recommend the frogs that are half green and half white gummies. The white puffs, the green doesn't so well. It was a horrible mess. Thank you so much for every single video, for the science lessons, and your experience.
Hi I see you saying I’m a lot of your videos that you go straight to vacuum mode can you tell me how you do that without Having to go through all the steps
When you put it on “vacuum only” mode have you customized it to be 150 for candy? I’m not sure that will make a difference but mine did I puff up at the vacuum only and took over 2 hours at extra warm time.
Thanks for enlightening me with this technique. I was wondering, in this video you mention the oven, but I can see that the temperature is just as high as the freeze drier can go. Would it be achievable only via the testing tool of the freeze drier to first only testing the temperature and then turning on the vacuum only?
That is a great question on the freeze dryer texting you. I've had my freeze dryer for almost 4 years and have no idea about adjusting the times because I'm afraid to mess it up. I've never used it on vacuum mode only. I didn't know there were different versions of the software but now that I do I want to know how to upgrade. I need a freeze dryer class for sure
How do you select vacuum only? I am still pretty new to this and was wondering once you heat the candy in the oven, how do you set your freeze dryer to vacuum only?
Tried your skittles trick and it made them puff up but doesn't give you the dry crunchy ones like it does when freeze drying but I do think it would speed up the freeze drying by doing this first.
Phil really enjoy the information you have been putting out. I must starting out and have tried your methods for gummies and skittles and every batch remains gooey in the center. am I missing something?
Great suggestion on FD Creamies! 📣Just bought mango, banana, strawberry, raspberry, chocolate flavors, etc. as they were on sale and our freezers have a bit of space now that our NEW FD machine has recovered from its major breakdown at the newborn, tender age of 3 weeks. 3 QUESTIONS: 1. Any special tips or settings for processing them? 2. Can I FD the chocolate covered ones, i.e. choc covered cherry, choc covered mint, choc covered vanilla? 3. Will they pick up flavors from something else on an another tray? (Pretty sure you'll say not to FD them with onions or garlic on an adjacent tray. hahaha! 😁) I really like the idea of giving them as holiday gifts to neighbors. 🎄 Seems to me because of the sticks, they'll be easier to handle at this end, as well as at the neighbors' houses, rather than FD scoops of ice cream. Thanks for taking the time to read this and for replying. I tell everyone about your most-helpful videos and sincerely appreciate all your time and expertise that goes into them.
1. I ran these on version 16 (a long time ago.) If you have the Candy Mode (version 18 and up) try that, If not do a standard run. 2. Chocolate has a hard time FD due to oils and sugar in the chocolate. It will work, but you may get crystallization on the chocolate. 3. Probably not. Sublimation interacts with water
Hi Phil, I'm new to all this and appreciate your videos. I was wondering if the moisture has all left in the taffy doing it with 15 min under vacuum so it melts the same way in your mouth.
The before and after weight was the same, suggesting there isn't and moisture to remove. What is happening is heating and softening the sugars to the near point of crystallization, expanding the candy using a vacuum, and cooling the candy to hold the form. The new software from HR now has a candy mode.
Any suggestions for an oven that only goes down to 175? I can go to the ver 19 but I'm afraid of problems with my dryer. I have 5.0.13 and I have no problems with my dryer especially since I got the newer hoses for both of the dryers. I really want to do candy but not the old way, it takes to long.😅😅😅
There is a faster Candy Mode on newer software. As far as your oven, try it at 175 for a couple minutes and then hit it with a vacuum. You'll need to try different times.
Are the Skittles in a 190 oven or was that changed to 145° I keep listening but I'm missing that. Thank you! I love your videos, i just discovered your channel today. I subscribed and am going through all of your videos right now for all the good info. Thank you for sharing!!!
I freeze dried werthers, chewy center, in regular freeze drying cycle. They really ballooned up. They were delicious but very brittle. I hope if you ever do werthers you will post a video. Thanks
If I could suggest a camera upgrade to polish up your content I would suggest an iPhone 12 or newer. Your sound will be better as well. If we could see the detail of the textures of your product it would make the video so much better. Love me some freeze dried snacks and related content
You might have to tweak the times and temps. The idea is to soften the sugar base, pull it apart with a vacuum, and cool the crystalized sugar. Crystalized sugar is the key.
Yup, heated them in the oven first. There isn't a need to spend hours and hours to do candy in a freeze drier. See this video: th-cam.com/video/HfzzBBUenT4/w-d-xo.html
I don't. I don't believe in them. A moisture meter only takes a sample between the two testing probes. To make a statistical sound judgment you would need to take 30-40 samples for each tray. I believe your fingers can be sensitive enough to do the same job. You can also use your philtrum, which is the most heat sensitive part of your body. I also believe, that when in doubt, add more time. You can't over dry food, if you have the correct final-dry temperature.
I just did some testing on Red Hots. 190 did not do it. I did some research. Sugar melts at 366F plus or minus. I pushed the temp up to 250 for 10 or so minutes... not quite enough. I raised the temp to 275 for 5 more. In the FD now and looks promising. I think I will push to 300 though.
@@Philat4800feet I realize that. I'm new to freeze drying and wanted to make Skittles for my granddaughters birthday on Thursday. I appreciate your videos. They help alot!
I just did four trays of saltwater taffy. 30 min on warm n hold, 15 min just vacuum. I took the trays out and made sure everything was dry. The oil in my premier pump was fine when I started. I've done candy with this oil and no issues. After the taffy, the oil is cloudy from moisture. What am I doing wrong?
Sorry I meant I took the tray holder our and made sure the drum and all were dry before I started. I had to restart the batch too. I cut the taffy in fourths but it's not crunchy at all.
I didn't have the same experience. There shouldn't be any water in the taffy, and nothing to get sucked into the pump. If it were me I would try to recreate the problem and see if it happens again. Could there be water in the drain hose?
Thank you for replying AND for the directions! I'm not sure what happened. After the pump sat, the oil looked fine. Only down side to this is trying to keep up with demand! My husband took them to work and it was a huge hit!
Thank you for clarifying that for me I thought so but wanted to make sure.. I’ve already messed up soo much candy 🍭 🍬 had to dispose of gummies and peach rings 😢
i tried the saltwater taffy at 145 for 15 minutes then 15 minutes in freeze dryer. it looked just like yours until i released the pressure they flattened out. any ideas why mine did that?
@@myothernewnamehow would you turn on the freeze cycle after the vacuum cycle? I don't know how to change anything on the freeze dryer and I've had it almost 4 years.
I dont know why you skip the whole reason of the full cycle I did the skittle thing for 5 mins in the oven then vacum for 3 mins Doesnt even taste like the normal freeze dried ones i do. Dont skip the process just to get the expansion
Lots of candy can't be freeze dried because they contain less than 2-3% water. The sugar's are being softened/liquified with heat and then pulled apart with a vacuum and crystalized. I found I can do the same thing in minutes verses hours, so it comes down to cost and time. Heat and vacuum needs to be adjusted to local conditions.
Thank You Thank You for all the freeze drying videos. You have been a life saver. We have learned so many things that the instruction videos from Harvest Right never told us. Keep them coming. Thanks a million 👏👏👏👏👏
Glad to help
Hey Phil, I've watched quite a few of your videos, and they are very helpful. Thank you for your contribution to the freeze drying community. I have a rather unique situation that I am trying to solve, and I have some rather specific questions. I would love to be able to set up a zoom chat, or even just emailing back and forth. If that is possible it would be a huge help. How would I go about that?
Thanks so much for the time and money you spend figuring things out for us!
I'm concerned about the calories I've ingested.
@@Philat4800feet I'm diabetic, so I just make them and send them along to someone else...but someday we might want more calories. I just have to remind myself not to store it on my waistline.
@@Philat4800feet 🤣
If you take the salt water taffy and cut it into four pieces it works out very nicely. If you take the bit of honey and cut it in half it works out nicely.
Bite sized.
I find the bit o honey work well, like lemon heads and red hots if you put them in the over first
Love your content & that game sounds super fun so I'm excited to try soon>🌟
I love your step by step instructions that help so much. I don't recommend the frogs that are half green and half white gummies. The white puffs, the green doesn't so well. It was a horrible mess.
Thank you so much for every single video, for the science lessons, and your experience.
Thanks
Hi try cutting the one's that did nothing 😊. GOD BLESS
Hi I see you saying I’m a lot of your videos that you go straight to vacuum mode can you tell me how you do that without Having to go through all the steps
Touch the leaf icon on the screen. It should take you to the three test modes.
When you put it on “vacuum only” mode have you customized it to be 150 for candy? I’m not sure that will make a difference but mine did I puff up at the vacuum only and took over 2 hours at extra warm time.
Thanks for enlightening me with this technique. I was wondering, in this video you mention the oven, but I can see that the temperature is just as high as the freeze drier can go. Would it be achievable only via the testing tool of the freeze drier to first only testing the temperature and then turning on the vacuum only?
I ran only the vacuum, but I'm sure it could be done with running the heater too.
So you are putting these in a traditional oven to heat the candies, and then vacuum them in the freeze dryer? I’m so new at this just wanting to check
Yes, I heat them up in my traditional oven and then run them in my freeze dryer- vacuum only. You may need to adjust time to altitude.
That is a great question on the freeze dryer texting you. I've had my freeze dryer for almost 4 years and have no idea about adjusting the times because I'm afraid to mess it up. I've never used it on vacuum mode only. I didn't know there were different versions of the software but now that I do I want to know how to upgrade.
I need a freeze dryer class for sure
Great info. This will really increase my production for gifts
I'm getting tired of the constant sampling.
@@Philat4800feet same here, lol
How do you select vacuum only? I am still pretty new to this and was wondering once you heat the candy in the oven, how do you set your freeze dryer to vacuum only?
Press the leaf icon, view this video too:
th-cam.com/video/HfzzBBUenT4/w-d-xo.html
Tried your skittles trick and it made them puff up but doesn't give you the dry crunchy ones like it does when freeze drying but I do think it would speed up the freeze drying by doing this first.
May have not been hot enough. I don't have any problems with my oven. I'll do some testing with different temps .
Phil really enjoy the information you have been putting out. I must starting out and have tried your methods for gummies and skittles and every batch remains gooey in the center.
am I missing something?
Try increasing temp and time. the key is to crystallize the sugars. see this video:
th-cam.com/video/HfzzBBUenT4/w-d-xo.html
Great suggestion on FD Creamies! 📣Just bought mango, banana, strawberry, raspberry, chocolate flavors, etc. as they were on sale and our freezers have a bit of space now that our NEW FD machine has recovered from its major breakdown at the newborn, tender age of 3 weeks. 3 QUESTIONS: 1. Any special tips or settings for processing them? 2. Can I FD the chocolate covered ones, i.e. choc covered cherry, choc covered mint, choc covered vanilla? 3. Will they pick up flavors from something else on an another tray? (Pretty sure you'll say not to FD them with onions or garlic on an adjacent tray. hahaha! 😁) I really like the idea of giving them as holiday gifts to neighbors. 🎄 Seems to me because of the sticks, they'll be easier to handle at this end, as well as at the neighbors' houses, rather than FD scoops of ice cream. Thanks for taking the time to read this and for replying. I tell everyone about your most-helpful videos and sincerely appreciate all your time and expertise that goes into them.
1. I ran these on version 16 (a long time ago.) If you have the Candy Mode (version 18 and up) try that, If not do a standard run.
2. Chocolate has a hard time FD due to oils and sugar in the chocolate. It will work, but you may get crystallization on the chocolate.
3. Probably not. Sublimation interacts with water
Hi Phil, I'm new to all this and appreciate your videos. I was wondering if the moisture has all left in the taffy doing it with 15 min under vacuum so it melts the same way in your mouth.
The before and after weight was the same, suggesting there isn't and moisture to remove. What is happening is heating and softening the sugars to the near point of crystallization, expanding the candy using a vacuum, and cooling the candy to hold the form. The new software from HR now has a candy mode.
Are warming trays in your conventional oven or your fd because my regular oven won’t go lower than 170?
I have a double Maytag oven which will go down to 140 degrees.
Any suggestions for an oven that only goes down to 175? I can go to the ver 19 but I'm afraid of problems with my dryer. I have 5.0.13 and I have no problems with my dryer especially since I got the newer hoses for both of the dryers. I really want to do candy but not the old way, it takes to long.😅😅😅
There is a faster Candy Mode on newer software. As far as your oven, try it at 175 for a couple minutes and then hit it with a vacuum. You'll need to try different times.
Are the Skittles in a 190 oven or was that changed to 145°
I keep listening but I'm missing that.
Thank you!
I love your videos, i just discovered your channel today. I subscribed and am going through all of your videos right now for all the good info. Thank you for sharing!!!
I have updated this video, but I heated them at 190 degrees. Standby, I found a better way.
Cut the taffy in half. They store easier and are still a great enhanced size
I freeze dried werthers, chewy center, in regular freeze drying cycle. They really ballooned up. They were delicious but very brittle. I hope if you ever do werthers you will post a video.
Thanks
Why not a higher temperature on the gummy and the red hots? 190? Have you tried that yet?
I've experiments with different temps and vacuum time. Too hot the item may melt into a pool of goo.
Great video
If I could suggest a camera upgrade to polish up your content I would suggest an iPhone 12 or newer. Your sound will be better as well. If we could see the detail of the textures of your product it would make the video so much better. Love me some freeze dried snacks and related content
Thanks, I have upgraded since this video. Need to work on sound.
Thanks for the video! When I opened the tube, the inside was not crispy and sticky. What should i do? Thanks!
You might have to tweak the times and temps. The idea is to soften the sugar base, pull it apart with a vacuum, and cool the crystalized sugar. Crystalized sugar is the key.
Do you put those freeze dryer trays in the oven, or use a regular oven pan and transfer to those trays?
I use the freeze dryer trays.
Any suggestions for marshmallows.
Love your videos.
Thanks.
Sorry, No. I played around with them, but nothing worth while.
LOL mine ended up on the door and the top of each tray. Mess does not describe. I think some just run them on regular freeze cycle
That was a very interesting. Thank you
When you say out in oven, do you mean you baked them first in a regular oven?? Did you freeze first in freezer?
Yup, heated them in the oven first. There isn't a need to spend hours and hours to do candy in a freeze drier. See this video:
th-cam.com/video/HfzzBBUenT4/w-d-xo.html
I am new to your videos. When you say oven do you literally mean my stove oven?
Yup
Hi, what should i do to get the gummy worms to retain its shape ?
I never had success with gummy worms. They just melted.
Do you have a recommendation for a moisture meter?
I don't. I don't believe in them. A moisture meter only takes a sample between the two testing probes. To make a statistical sound judgment you would need to take 30-40 samples for each tray. I believe your fingers can be sensitive enough to do the same job. You can also use your philtrum, which is the most heat sensitive part of your body. I also believe, that when in doubt, add more time. You can't over dry food, if you have the correct final-dry temperature.
I just did some testing on Red Hots. 190 did not do it. I did some research. Sugar melts at 366F plus or minus. I pushed the temp up to 250 for 10 or so minutes... not quite enough. I raised the temp to 275 for 5 more. In the FD now and looks promising. I think I will push to 300 though.
Edison used 6000 filaments before finding the correct one.
@@Philat4800feet 300 for 10 and 10 vacuum was just too far.
@@Philat4800feet Edison payed other people to try 6k filaments
Do you have to take the shelves out to do this?
If I recall I used the shelves
Great video....Does this work for Hi-Chews or Marshmallow?
I haven't tried these. Go for it!
Are you still recommending putting the skittles in the oven at 190° like your 8 minute video or the 145° you did the rest of the candy at?
I'm reviewing the procedure. Not all ovens heat the same and vacuum is affected by altitude.
@@Philat4800feet I realize that. I'm new to freeze drying and wanted to make Skittles for my granddaughters birthday on Thursday. I appreciate your videos. They help alot!
I just did four trays of saltwater taffy.
30 min on warm n hold, 15 min just vacuum.
I took the trays out and made sure everything was dry. The oil in my premier pump was fine when I started. I've done candy with this oil and no issues. After the taffy, the oil is cloudy from moisture.
What am I doing wrong?
Sorry I meant I took the tray holder our and made sure the drum and all were dry before I started.
I had to restart the batch too. I cut the taffy in fourths but it's not crunchy at all.
I didn't have the same experience. There shouldn't be any water in the taffy, and nothing to get sucked into the pump. If it were me I would try to recreate the problem and see if it happens again. Could there be water in the drain hose?
Thank you for replying AND for the directions!
I'm not sure what happened. After the pump sat, the oil looked fine.
Only down side to this is trying to keep up with demand! My husband took them to work and it was a huge hit!
@@marydowell5657 Sounds like a side-hustle
Did you cut the taffy?
Nope, but it took time to unwrap each piece. It was like eating a crunchy taffy apple.
So when you say oven are you talking about the oven in your kitchen and NOT the freeze dryer??
correct
Thank you for clarifying that for me I thought so but wanted to make sure.. I’ve already messed up soo much candy 🍭 🍬 had to dispose of gummies and peach rings 😢
have you tried pop tarts yet
I have not. Should be interesting.
That family game sounds kinda gross ngl.
But fun
i tried the saltwater taffy at 145 for 15 minutes then 15 minutes in freeze dryer. it looked just like yours until i released the pressure they flattened out. any ideas why mine did that?
Most likely they were still warm and didn't have a chance to set up. You may have to experiment with time in oven and vacuum time.
If your doing them manually, couldn’t you just turn on the freeze cycle for a couple minutes to cool them down?
@@myothernewname Maybe 15-15-15
@@myothernewnamehow would you turn on the freeze cycle after the vacuum cycle?
I don't know how to change anything on the freeze dryer and I've had it almost 4 years.
I dont know why you skip the whole reason of the full cycle
I did the skittle thing for 5 mins in the oven then vacum for 3 mins
Doesnt even taste like the normal freeze dried ones i do. Dont skip the process just to get the expansion
Lots of candy can't be freeze dried because they contain less than 2-3% water. The sugar's are being softened/liquified with heat and then pulled apart with a vacuum and crystalized. I found I can do the same thing in minutes verses hours, so it comes down to cost and time. Heat and vacuum needs to be adjusted to local conditions.