Thank you so much for all your wonderful teaching and knowledge. I just got my freeze dryer yesterday and can't wait to start trying it out!! You have saved me so many errors that I would have made just by learning your tips and tricks. You are awesome! Blessings!!
I love all the variety of things you freeze dry. Condiments would never have occurred to me and they have been added to my list of things to do. Thank you for always giving clear directions and walking up through the steps and your thought process. The freeze dryer was just delivered and I am excited to embark on this journey! Originally it was just a tool to me to save money on freeze dried food. You have made it an exciting adventure. Thank you so much for bringing us along.
For Mayo i make a passable substitute using lemon juice,low fat cream cheese, low fat sour cream, and no fat greek yougert. For the bbq,and ketsup,try diluting them with vinegar! Thaank you for the vid!!👍😁
I use the A/C in my house to lower the relative humidity to below 50% when freeze drying "sticky" foods like this. I suppose the bitter cold winter months (when humidity gets REALLY low) would work as well. As for ketchup, I've found that running blanched and peeled tomatoes through a saucemaker and then freezdrying gives me a multi-use tomato powder base; add a little water for tomato paste, add a little more water for ketchup, add more water still to make tomato sauce. I can obtain three products from one process.
Homemade mayonnaise that is more like a hollandaise sauce in that it is made with well-rendered, clarified butter might be the most logical alternative to commercially manufactured mayonnaise.
Helpful video - as always! John in Bibs diluted ketchup 4:1. He also found adding a little vinegar back in when rehydrating helped. So good to know that some condiments can be done. (We buy no sugar added ketchup, anyway.)
That is interesting results. With tap or spring water you'd be adding minerals and some chemicals to the condiments but with distilled water there should be no change. Regardless water goes in and water evaporating completely should not change the stickiness in my mind for the sugary ones!
Not trying to be confrontational but I do not purchase anything with corn syrup AT ALL in addition do not use catsup with sugar. It is available without sugar. Trying to move toward more traditional foods. But, that said, do appreciate your channel and the care taken to be scientific with the experiments.
I'm right there with you. In the last few months I have been a victim of migraines and headaches from Soy Lecithin, caffeine, and a few other additives. I find myself moving to traditional foods.
I am with you. Personally, I detest ketchup. Still, when my nephew comes over, and wants Ketchup on everything, I am thrilled to have a backup in case the bottle is 3 years out of date. TY! I am enjoying all you videos.
Great video. Regarding storage, do you vacuum pack in clear bags or use poly bags and oxygen packets? My thought is that I can vacuum package in smaller bags so that I would have smaller quantities of product open, like for a camping trip. Thanks again.
@@Philat4800feet I understand. I wish it didnt take so long to FD stuff. I'd love to have one and maybe I will someday but the time it takes.. man. and looking at the new one the xl they just came out with, no choice of pumps thats a deterrent for me. I thought the fda said mustard doesnt need to be refrigerated. I guess it can still go bad though. I wonder if its still a good idea to FD the powder if you made some from seed.
I am concerned about keeping long term peanut butter for my husband. It sounds like it wouldn't be a good idea to freeze dry peanut butter. I tried just plain walnuts in the freeze dryer and it worked okay. His peanut butter has just dry roasted peanuts and salt., No other ingredients. What would you suggest? Thanks.
Hi Phil at 4800 ft. My name is Terri at 4026 ft. Thank you so much for all your videos. My dilemma is last week (May 17th, 2022) I freeze dried shredded beef with BBQ sauce and hamburger with BBQ sauce before knowing BBQ sauce has sugar issues. It is sealed and vacuum packed in mylar bags tucked away for a rainy day. Is it any good, what do I do with it to salvage it?
@@Philat4800feet Thank you. Do not know what hygroscopic is but I ve listened to enough of your youtubes to trust what you are saying. I appreciate the engineers that figure these things out.
Thank you so much for all your wonderful teaching and knowledge. I just got my freeze dryer yesterday and can't wait to start trying it out!! You have saved me so many errors that I would have made just by learning your tips and tricks. You are awesome! Blessings!!
Wonderful!
I love all the variety of things you freeze dry. Condiments would never have occurred to me and they have been added to my list of things to do. Thank you for always giving clear directions and walking up through the steps and your thought process. The freeze dryer was just delivered and I am excited to embark on this journey! Originally it was just a tool to me to save money on freeze dried food. You have made it an exciting adventure. Thank you so much for bringing us along.
Go forth and freeze dry the world
For Mayo i make a passable substitute using lemon juice,low fat cream cheese, low fat sour cream, and no fat greek yougert. For the bbq,and ketsup,try diluting them with vinegar! Thaank you for the vid!!👍😁
Your key word is LOW fat. These items are a good substitution.
Bruce Larson. They say vinegar is bad for your vacuum pump
I use the A/C in my house to lower the relative humidity to below 50% when freeze drying "sticky" foods like this. I suppose the bitter cold winter months (when humidity gets REALLY low) would work as well.
As for ketchup, I've found that running blanched and peeled tomatoes through a saucemaker and then freezdrying gives me a multi-use tomato powder base; add a little water for tomato paste, add a little more water for ketchup, add more water still to make tomato sauce. I can obtain three products from one process.
Have you tried making tomato powder? Lots of uses:
th-cam.com/video/8yQr5Lh_xYE/w-d-xo.html
Homemade mayonnaise that is more like a hollandaise sauce in that it is made with well-rendered, clarified butter might be the most logical alternative to commercially manufactured mayonnaise.
Thanks for taking time to demonstrate how to freeze dry. You sound like a full time teacher/instructor. Where can I purchase the freeze dryer?
Sorry, not a teacher. Thanks for the complement. You can get freeze driers directly from Harvest Right and many retail vendors (Home Depot, etc.)
Helpful video - as always! John in Bibs diluted ketchup 4:1. He also found adding a little vinegar back in when rehydrating helped. So good to know that some condiments can be done. (We buy no sugar added ketchup, anyway.)
Great tip!
Thank you!!! Excellent video!
I am going to try it. Much easier when on the road or camping!
That is interesting results. With tap or spring water you'd be adding minerals and some chemicals to the condiments but with distilled water there should be no change. Regardless water goes in and water evaporating completely should not change the stickiness in my mind for the sugary ones!
The word I should have used is hygroscopic to explain the sticky texture.
Thank you!
I use sugar free ketchup and BBQ sauce. I will have to try freeze drying them.
It should be easier to do without the sugar.
Dill relish and pickles work well in the freeze drier. The solution for mayo is just make it yourself with healthy oils.
But I do like a Challege
Love your video Phil!! Extremely helpful. You've made a subscriber out if me lol.
Thanks for the sub!
Fascinating. I would have tried reducing water more before freeze drying. I appreciate you testing a "dumb" idea to great results.
Thanks so much!
You might need to add more water to really sweet and salty foods.
Hey Phil, Maybe learn how to make your own mayo from your F.D. yokes and E.V.O. "John in bibs" makes a mayo sub. with cream cheese.
Good idea
Not trying to be confrontational but I do not purchase anything with corn syrup AT ALL in addition do not use catsup with sugar. It is available without sugar. Trying to move toward more traditional foods. But, that said, do appreciate your channel and the care taken to be scientific with the experiments.
I'm right there with you. In the last few months I have been a victim of migraines and headaches from Soy Lecithin, caffeine, and a few other additives. I find myself moving to traditional foods.
I am with you. Personally, I detest ketchup. Still, when my nephew comes over, and wants Ketchup on everything, I am thrilled to have a backup in case the bottle is 3 years out of date.
TY! I am enjoying all you videos.
Interesting. If I had a fd I'd be experimenting too.
Start dropping hints
Great video. Regarding storage, do you vacuum pack in clear bags or use poly bags and oxygen packets? My thought is that I can vacuum package in smaller bags so that I would have smaller quantities of product open, like for a camping trip. Thanks again.
For long term storage I use "Mylar" bags and oxygen absorbers and vacuum pack them. for 6-12 months I just use ziplock bags.
Hi Evan, I am subscribed. Great work. Would I be able to use fat free milk instead of whole milk?
Don't understand question.
Why dehydrate or FD mustard when you can just buy mustard powder? or make your own from mustard seeds? Great videos. Thank you
I wanted to see if it could be done.
@@Philat4800feet I understand. I wish it didnt take so long to FD stuff. I'd love to have one and maybe I will someday but the time it takes.. man. and looking at the new one the xl they just came out with, no choice of pumps thats a deterrent for me. I thought the fda said mustard doesnt need to be refrigerated. I guess it can still go bad though. I wonder if its still a good idea to FD the powder if you made some from seed.
Do condiments need oxygen absorbers, how long are they able to be stored in bags?
All foods, stored for long term use, should have an oxygen absorber, be placed in a cool area, and in a dark place.
I am concerned about keeping long term peanut butter for my husband. It sounds like it wouldn't be a good idea to freeze dry peanut butter. I tried just plain walnuts in the freeze dryer and it worked okay.
His peanut butter has just dry roasted peanuts and salt., No other ingredients. What would you suggest? Thanks.
Nuts still have some oil. I will be making a video soon on three year old FD food. One of them will be peanut butter.
Is your relish dill or sweet? Do you think sweet relish would work if I dilute it well?
Sweet dill, diluting with water helps
Hi Phil at 4800 ft. My name is Terri at 4026 ft. Thank you so much for all your videos.
My dilemma is last week (May 17th, 2022) I freeze dried shredded beef with BBQ sauce and hamburger with BBQ sauce before knowing BBQ sauce has sugar issues. It is sealed and vacuum packed in mylar bags tucked away for a rainy day.
Is it any good, what do I do with it to salvage it?
Should be good. the sugar will just crystalize and be subject to hygroscopic moisture.
@@Philat4800feet Thank you. Do not know what hygroscopic is but I ve listened to enough of your youtubes to trust what you are saying. I appreciate the engineers that figure these things out.
@@terristucki7740 The fine sugars absorb moisture quickly.
I am 59 all my childhood and adult life I have never refrigirated ketchup or mustard.
I can remember when we left it in on the counter too. Maybe it's a liable thing.
Yeah! Liable to kill you if you just leave it out😂
Have you made vinegar powder?
I have not. Perhaps I will. Good idea.