Want to support this channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm AFFILIATE LINKS & REFERRALS - I earn from qualifying purchases from the links provided ─────────────── As an Amazon Affiliate, I earn from qualifying purchases from the links provided. By clicking on the links, you can explore the products and tools I use. www.amazon.com/shop/schoolreports --------------------------------------------------- PackFreshUSA We have been buying oxygen absorbers and 7 mil Mylar bags from PackFreshUSA since early 2018. During all that time (1000's of bag and oxygen absorbers, and about 6 year before before we added this affiliate link) we have been happy with the products and service we have received from them. I earn from qualifying purchases from the links provided. - packfreshusa.com/?rfsn=7877576.a54e2a Use the discount code "SchoolReports5" to get 10% off your first purchase when using the link. --------------------------------------------------- Harvest Right - If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our link. It helps us and costs you nothing! affiliates.harvestright.com/995.html ─────────────── Before buying a freeze dryer, perhaps research to find out more about the downside of the machine; some people have problems with their machine and it's big and heavy and hard to return! No need to send anything, but if you want to (and I do love to receive things - who doesn't) I did add the address to the "About" page on the channels home page. Here is the list of Freeze dryers I've heard of: (If anyone knows of any others, please add to the list) (as of July 23rd 2023) harvestright.com/ (only one I've used) All the others might be great, I've just never tried them. p4lfood.com/ "The Cube" Same machine as the 4Patriots one? (Facebook page only a few months old?) 4patriots.com/products/4patriots-home-freeze-drying-system - Maybe built by Prep4 Life? stayfreshfreezedry.com/ - One person start-up import business? (Judging by the corporation papers listing a home as the Registered Address) www.cuddonfreezedry.com/products/ - Big - Probably not really a home unit. At least 20 times bigger than medium HR wmmachinery.com/products/freeze-dryer-for-home-use - Lower priced. Shipped direct from China? www.labrotovap.com/portfolio-item/large-home-freeze-dryer-lyophilizer-for-sale/ - Knockoff? Even used some of Harvest Right web page photos. www.usalab.com/freeze-dryers/ - Two models? Do they make or rebrand. freezedryco.com/equipment/food-cannabis/ Freeze Dry Company - more commercial www.hudsonvalleylyomac.com/stratus-mp3-series-floor-model.html Hudson Valley Lyomac - not really home size units d-freeze.com/ D-Freeze - Not out yet, being built in Canada www.freezedryfood.de/en/ FreezeDry® German bluealpinefreezedryers.com/ Blue Alpine Freeze Dryers - Idaho - Very new/Start-up - Looks very promising! (If I were buying one today, I'd look into this one)
We love your tee shirts. You are our only resource for education for freeze drying. We have tried to use other TH-camrs 😢. Thanks to you, we are accomplished but still learning. I think you would have a belly laugh if you could see our setup. It mirrors everything you added as accessories.
Thanks so much for the kind words! Just remember, I'm just another idiot on the internet. I could be wrong. (But I do try to test and show my work) The #1 joke at our house is "But, I saw it on the internet!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments) "If you read it on the Internet, it's absolutely true!" - Abraham Lincoln
"People say I act like I don't care. It's not an act!" Bwahaha Thanks for all the great ideas, tips and instructions. Ordering my freeze dryer tomorrow! Cheers! (Spices for stew? Loads of garlic and onion power, salt and pepper, Worcestershire Sauce, bay leaves.)
This is the third time I’ve watched this video in the last four months. I finally saved it to my favorites. For years my dad has made large batches of soup (very thick like stew) and frozen them in single portions. He eats it daily. I plan to make your beef stew this week. It seems like a simple, easy meal for my elderly parents to rehydrate. Easier than thawing his soup every day. Thank you for the details!
I try to tell my Mom to do this too. Since my Dad is no longer with us, she doesn't want to cook for just herself. I give her things that are single serving, but she just squirrels it into her closet. LOL
I've just started to consider getting a freeze dryer. I just happened upon your channel and I'm so glad i did. I truly appreciate your scientific approach for the purposes of explanation. Really enjoy the content. Thank you!
I love your channel. So much valuable information and more detail than I could ever hope for. The recipes are fantastic too and I can’t wait to try some of them out. Thanks so much documenting and sharing all that you’re doing.
I am less than 2 minutes into your video and your voice is so soothing… subscribed☺️. My Mom always added a can of Cambell’s cream soup ( mushroom/celery) to her beef stew since it thickens and adds salt and flavor. I use ALDIs brand since it’s cheaper. Great video. Thanks!
Thanks for watching! I'd never thought of adding mushroom/celery soup, sounds pretty good. I haven't tried an Aldi store, the closest might be 400 miles away.
Thanks for the details. I’m very new to FD. I learned from you that trays should be warm when i take them out not cold and why weighing each step is important. i am going to try some of your examples!
Thanks for watching and commenting! I hope you find some of it useful. The only really important thing is the _Dry Check._ 😁 As far as I'm concerned, anyone who is bagging any food for storage without doing a Dry Check, using a sensitize scale, is wasting their time, food, and money. Without the _Dry Check_ you're just guessing as to whether or not the food is dry. Example: We did a test of drying (and weighing) 1000 grams of "dry" rice fresh from the bag and it lost 95 grams of water. -That's 9.5%! - it wasn't dry! Yet, it "felt" dry. th-cam.com/video/lbJRIpulhD0/w-d-xo.html 🤣 Remember, I'm just another idiot on the internet. I could be wrong. The #1 joke at our house is "But, I saw it on the internet!" Consider looking at what commercial companies are doing. That's where I look to for guidance. If they can do it, we probably can too. (with method adjustments)
@@SchoolReports I'm in the process of waiting for my new freeze dryer and can't wait to learn and sustain my food supply and maybe make a little bit of money making candy..
@@10xshooters Some freeze dried candies are SO MUCH better than before freeze drying! Batch 590 (Plus 4 More) Freeze Drying 5 Batches of Candy - th-cam.com/video/Z0N0pXaQo6U/w-d-xo.htmlsi=PxJxn5hqJok7PE5k Batches 564 & 565 - Candy for #1 Child, Misc. Kinds - th-cam.com/video/27l22IJO6Sk/w-d-xo.htmlsi=Ih0hDp4PFLuUkeh9
Thanks, I'm glad you found it useful! (You didn't find that it made the process seem too difficult?) 🤣 TH-cam comments are sometimes very interesting. In the comment just before yours on this video they said "OMG . . . Your video makes the process look so difficult, cumbersome and time consuming! I don't know if we want to go through all that now."
@@SchoolReports Haha! Probably because you documented everything so closely. We kinda picked on you a little bit wondering when you were going to use the flame analysis tool and verify your specific gravity was spot on. Haha! I actually found it to be very easy to understand and I respect your accuracy and explanations.
@@justins3810 I do _try_ to keep it understandable. After all it's not rocket surgery! 🤣 😇 You've made me think about this. - I don't believe I've _ever_ mentioned flame analysis in any of the freeze drying video, and I've only slipped a couple times and touched on the specific gravity of any foods - and I think those were canned sauces. (and maybe milk) (I've also been "accused" of giving too long/too detailed of responses to comments) How can one have too much info?
@@SchoolReports Haha! You're awesome man! I used to brew beer and I kept accurate notes as well. Its important to know the specific gravity and temperatures. The refractometer made it so much easier to keep track of specific gravity over a hydrometer. I've been pressure canning for years now and I just love the idea of freeze drying. Maybe I will get one some day? I'm subscribed now and I plan on learning alot from your videos. Thanks for your thoroughness! I appreciate it.
@@justins3810 Thanks! I can usually tell from the comment which people have only been casual cooks and which have done some kind of cooking/food storage (canning or brewing) that requires checking and precision. The former tends to assume the "Machine Knows" when it's done, and the latter does testing to _make sure_ it did it's job every time.
I've only done a few pieces of pizza and it seemed to do fine. I couldn't tell you about it long term. My sister has done a lot more pizza than I have. Freeze dried pizza is good dry _if_ it's thin crust. Pizza crackers. Thicker crust pizza is hard to eat dry because it's so hard. My favorite way to rehydrate bread, cake, muffin type foods is to wrap them in a wet/damp paper towel and put it in a plastic bag. Some have said a steamer would work better. (I don't have a steamer so I haven't tried it) Rehydration method examples: Freeze Drying Lemon & Lime Pound Cakes - th-cam.com/video/60CKXAF3G7M/w-d-xo.htmlsi=06TUaJI3qS5kCHJc Freeze Drying Biscuits + Rehydration Test - th-cam.com/video/5n57YpmmjaM/w-d-xo.htmlsi=UJTOUnLuvSEBsnNN Don't Fear Chocolate: Freeze Drying Chocolate Chunk Muffins and Chocolate Chip Cookies - th-cam.com/video/BXfk2kEFknY/w-d-xo.htmlsi=yeFkI3yvbcxgabNt Freeze Drying English Muffins - th-cam.com/video/BhZNVTCglfs/w-d-xo.htmlsi=G_-1rqknCGoMbqff
Thanks! As I mentioned earlier, you could easily sell the surplus, but I personally have zero interest in getting back into the food manufacturing business and all the regulation that comes with it! And you have to consider the liability that comes with selling food products.
OMG! I have watched several videos on freeze drying, as we are interested in getting one. Your video makes the process look so difficult, cumbersome and time consuming! I don't know if we want to go through all that now.
I'm sorry to hear that! The freeze drying process really is a lot simpler and quicker than the prepping and cooking of the stew! I do show a lot of steps that are not "required" for the freeze drying process because people have asked to see them. But on the other hand I want to be realistic about the process. Some people doing freeze drying pretend that the machines can "know" when the drying is complete - they can not. The total _needed_ hands-on time is actually very short and easy if you're not trying to document it on video. Like most new things, it seems a bit complicated the first time, but it's not. Like learning to ride a bike.
Thanks for watching and commenting! The dividers are designed to fit the pans we got at a Dollar Tree store. They were called 8x8" but the bottoms are about 7x7", 2 1/2 pans are a perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The different batches of pans that we have bought (over the past 20 years) have had slightly different side slopes, which would require a slight change in the divider shape. That's why some of our pans have an "X" on them. The divider is just something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; th-cam.com/video/3KLblPCTpHk/w-d-xo.html They were printed with ABS then vapor/acetone smoothed to seal them. The file is on Thingiverse. www.thingiverse.com/thing:3848619 (Some people feel that it's wrong to have food touch plastic - it's low on my personal risk list) I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans. (I hope!) ** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets. For those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need. I finally made a couple of the dividers without using the 3D printer a short time ago. It turns out it's an easy craft project and my sister says they are working well. (I will be making more non 3D printed ones, they're easy, cheap, and work!) Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) th-cam.com/video/XNsbWn29xdE/w-d-xo.html Stay tuned. 😁 I'm going to show another way using 1/2 thick cutting board. (For people with more tools and/or skills)
I don't understand. I've been told that oily foods don't freeze dry very well and yet you put grease in the bottom of the cookie sheets as well as adding bacon and its grease to fry the mushrooms. Is that not enough to have it be a problem? Also, why wouldn't you cook that on the stove top instead of using the oven?
It seemed to cook more evenly, with less work, in the oven. I was trying the oven this time for cooking because when the batches are this big I find that there is a large temperature difference from the top of the pot to the bottom, requiring more stirring, resulting in more damage to the vegetables. Considering the size of the batch, there is very little fat in the stew. (I really don't worry about fats anyway) I thought it so very odd, since before we even got our freeze dryer, that home freeze drying people seemed to live in constant fear of anything with fats. Yet the commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects! The funny thing is that I get lots of comments about fat for every food I do that has ANY visible/known fat in it, except when I do ice cream or cheese or eggs! (or other foods with lots of hidden fats) Mountain House Scrambled eggs with bacon with 23 grams of fat in a 51 gram (dry) serving mountainhouse.com/collections/10-cans/products/scrambled-eggs-with-bacon-10-can This is my views of fats - Putting Lots Of Fat In The Freeze Dryer. A LOT! -- Responding to Anti Fat Comments - th-cam.com/video/43ieIl3EB8k/w-d-xo.htmlsi=7bPtaGWgdULXvFVW
I'm happy to share everything I use. The temperature of the beef stew at what point? These are the freeze drying batch worksheets we've been using: (we use the 4 tray one because our machine has 4 trays) They were made using OpenOffice. You can download them and change them in any why you want to suit your needs. Freeze Drying batch worksheet - 4 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/14_1KDR7-eEv_h9EdwJcHb2Dex5MuhnxlDV24qPR7H6c/edit?usp=sharing Freeze Drying batch worksheet - 5 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/1tgNrGRD3BICKsokLxuClAbQAYvHfDTmbXu6XvA089nc/edit?usp=sharing Freeze Drying batch worksheet - 6 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/1d3x-gaD3_5SYravfrmk-SxUsp875T0lZsRmi8MLrKPU/edit?usp=sharing The "First 500 lbs" video series data spreadsheet link: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing Recapping the "First 50" Batches - th-cam.com/video/IRkac5wrCzI/w-d-xo.htmlsi=uZUzg6FFc9jS47l6
There was a big difference and I really did like mine better. I do like Mountain House freeze dried foods, but it's not the same as your own, homemade recipes.
Could you use a press and seal if you leave the zipper unzipped? Or could you put the filled mylar packages on test pump mode like you can do with mason jars?
Is a press and seal like a FoodSaver vacuum sealer? If so, yes and no:) Regular Mylar bags won't work as they are, but there are a couple ways to make them work. The bags still need an oxygen absorber in them.
Thanks for watching and commenting! The dividers are just something I made to fit pans we got at a Dollar Tree store. The pans are a near perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The file is on Thingiverse. www.thingiverse.com/thing:3848619 I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans. ** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets. I assume you have a printer, but for those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need. I did make a couple of the dividers without using the 3D printer a short time ago. It turns out it's an easy craft project and my sister says they are working well. (I will be making more non 3D printed ones, they're easy, cheap, and work!) Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) th-cam.com/video/XNsbWn29xdE/w-d-xo.html I'm going to do a video showing making dividers by cutting 1/2 thick cutting board. (For people with more tools and/or skills)
Thanks for watching and commenting! The dividers are just something I made. The dividers are designed to fit the pans we got at a Dollar Tree store. The pans are a near perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The file is on Thingiverse. www.thingiverse.com/thing:3848619 (Some people feel that it's wrong to have food touch plastic - it's low on my personal risk list) I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans. ** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets. For those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need. I did make a couple of the dividers without using the 3D printer a short time ago. It turns out it's an easy craft project and my sister says they are working well. (I will be making more non 3D printed ones, they're easy, cheap, and work!) Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) th-cam.com/video/XNsbWn29xdE/w-d-xo.html Stay tuned. 😁 I'm going to show another way using 1/2 thick cutting board. (For people with more tools and/or skills)
We have been getting our Mylar bags and oxygen absorbers from PackFreshUSA.com for years now and have been happy with the products and service we have received from them. - They are not a sponsor, we just like their stuff. We get the 7mil bags, mostly the gusset bottom, seal top ones. These are the ones we get the most: The pint bag with OA's - packfreshusa.com/pint-seal-top-gusset-7-mil-stand-up-mylar-bags-sets/ Pint bags - packfreshusa.com/pint-7-mil-seal-top-gusset-mylar-bags-1000-wholesale/ Quart bags - packfreshusa.com/quart-7x-9x3-7-mil-seal-top-gusset-mylar-bags-1000-wholesale/ And these are the 2 quart ones packfreshusa.com/two-quart-7-mil-seal-top-gusset-mylar-bags-500-wholesale/ And the oxygen absorbers we use the most -300cc Oxygen Absorbers in 10-Packs (1000) - packfreshusa.com/300cc-oxygen-absorbers-in-10-packs-1000-wholesale/
We use whatever *_lean_* cut is on sale at the time we want to make beef stew! We have used eye of round, bottom round or tri tip roast, and others. (I'm not very picky)😁
Instant clear jel is a thickener that will still thicken after it's been frozen and thawed, unlike regular cornstarch, which gets all soggy after it's been frozen.
Thanks for watching and commenting! The dividers are designed to fit the pans we got at a Dollar Tree store. They were called 8x8" but the bottoms are about 7x7", 2 1/2 pans are a perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The different batches of pans that we have bought (over the past 20 years) have had slightly different side slopes, which would require a slight change in the divider shape. That's why some of our pans have an "X" on them. I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans. (I hope!) The divider is just something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; th-cam.com/video/3KLblPCTpHk/w-d-xo.html They were printed with ABS then vapor/acetone smoothed to seal them. The file is on Thingiverse. www.thingiverse.com/thing:3848619 (Some people feel that it's wrong to have food touch plastic - it's low on my personal risk list) For those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need. ** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets. I finally made a couple of the dividers without using the 3D printer a few days ago. It turns out it's an easy craft project and I think they will work well. (I will be making more, they're easy and work well) Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) th-cam.com/video/XNsbWn29xdE/w-d-xo.html Stay tuned. 😁 I'm going to show another way using 1/2 thick cutting board. (For people with more tools and/or skills)
I’m soooo behind on maybe the last 6 videos 😮. I haven’t used my FD in about two months and just did a functional test to make sure everything works. I hope leaving the oil sit that long is okay. I’m going to catch up this weekend and make the stew!
Thanks for watching and for commenting! I do like the Mountain House freeze dried food (at least all the ones I've tried), and their beef stew tastes fine, but to me it tastes a good deal like split pea soup. I don't put peas in my beef stew. The flavor was good, but a bit unexpected. If it had been labeled Beef & Split Pea, I think I would have liked it better! 😁
Thanks. There are so many thickeners; I'm just starting to try anything besides the corn starch I grew up with. I've been reading about these 20 kinds: foodsubs.com/groups/grain-products/thickeners/starch-thickeners
I've never seen anyone make cooking something and freeze drying it make it so complex and such a huge process! A thermometer in the middle is absolutely worthless because that's not how freeze drying works. Sometimes intelligence totally blocks common sense and rational thinking! It's just not rocket science!! You have no reference for all the numbers you find important and they make no difference in the process. I admire your diligence but this was like a college lecture, just droning on with no relative content.
👍 😄I can understand that this isn't for you. It's not for everyone. I add all the details because hundreds of people have asked for all the details. Accuracy and attention to detail is not for everyone. I'm not a big fan of guessing. I consider the thermometers and the scale to be the most important tools I have for freeze drying. I don't use the thermometers to tell me if the process is done. (they can't) I use them to tell me it's not done. I know that might not sound like a difference for some people, but if there is still any cold area in the food the process can not be complete yet, even though the freeze dryer firmware is telling people it is. I use the thermometers to, first let me know if the food is getting close to being complete and second, to tell me if it's too cold to take out. For example, I might be doing a batch where the machine says is getting close to done, it might be in the last 3 hours and is going to finish at about 2 am, but one thermometer is showing that one tray is still only 10 degree, and I know from experience that it wouldn't be done in just 3 more hours, so I can add more time without having to take it out and check it. As some (most) foods dry, they really became like super light fluffy insulation. The top and bottom layers can be very warm, yet there can still be a layer of ice through the middle. The machine's temperature probe will often say that it's very warm not knowing about the ice in the center layer. The machine can not tell when it's actually done, it's just guessing. I'm not trying to convince anyone of anything, I'm just trying to show what I do and why, and show resources when I can.
@SchoolReports I get what you are doing, it's just that none of it is necessary to operate the machine. Nothing about the machine is complex and I don't see a reason to make new people think that it's rocket science. Just put the food in, start it and leave it alone until it's finished. To rehydrate, add water until it is the consistency you want. It's really that simple!
@@davidpalmer9740 Thanks for commenting and for the dialog! "until it's finished" By guessing? I'll keep doing my _Dry Check_ process. It only takes a couple minutes, is certainly not "rocket science" and it ensures the food is dry when bagging. Every time without guessing. I've heard from too many people telling me that they used to use the "guessing method" and when they've checked their food, some of it had gone bad because it wasn't dried properly. The consistency you want. That's the way my sister does it, too. Again, that's fine for some people. Okay. I don't cook that way, I like to know the amounts ahead of time. I'll follow what the commercial companies do, but I tell people all the time that it absolutely _not_ required to measure or weigh if they don't want to. I used to work for a commercial food company - we didn't guess when baking. I'm _really_ not trying to _convince_ anyone of anything, I'm just trying to show what I do and why, and show resources when I can.
@@davidpalmer9740 And I'll leave it at this. As far as I know there is no moisture meter up to the job at regular consumer prices. (and maybe not at any price) I've never heard of one that would do what I need it to do, and I've look a lot. Even with the type of meter that I would consider using, ( www.weberscientific.com/water-activity-meters-novasina ) I still wouldn't trust it for this job, because if the food is only spot checked, you still have to hope and trust that you've found the wettest pieces every time. The guess method. The slowest pieces are not always the biggest, and the food does not dry evenly across the entire tray I'm probably a bit neurotic when it comes to water activity levels in the food for storage. I won't store any food that even _might_ have water in it. This is my personal guideline about dry food: #1 Never trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! Do a _Dry Check_ using a scale to make sure it's dry before bagging and storing. #2 Don't overload the freeze dryer. I try to keep the medium machine to a maximum of about 8 pounds of Water Weight per batch. (I have had 11+ lbs of water. It took a long time and I won't do that again) #3 Don't make the food on the trays too thick (height, not viscosity) If you do, you may have to run the batch twice. #4 When in doubt about dryness, add extra final dry time. #5 Never trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! Do a _Dry Check_ using a scale to make SURE it's dry. #6 NEVER trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! *It can't know!* Do a _Dry Check_ using a scale to make *sure* it's *all* dry before bagging and storing Each person needs to do what they think is best, and in a way they believe/understand will keep them and their food safe. If you've found a way that you believe works, I am not here to convince you otherwise. I'm not trying to convince anyone of anything, I'm just trying to show what I do and why, and show resources when I can.
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We have been buying oxygen absorbers and 7 mil Mylar bags from PackFreshUSA since early 2018. During all that time (1000's of bag and oxygen absorbers, and about 6 year before before we added this affiliate link) we have been happy with the products and service we have received from them.
I earn from qualifying purchases from the links provided. - packfreshusa.com/?rfsn=7877576.a54e2a
Use the discount code "SchoolReports5" to get 10% off your first purchase when using the link.
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Harvest Right - If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our link. It helps us and costs you nothing!
affiliates.harvestright.com/995.html
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Before buying a freeze dryer, perhaps research to find out more about the downside of the machine; some people have problems with their machine and it's big and heavy and hard to return!
No need to send anything, but if you want to (and I do love to receive things - who doesn't) I did add the address to the "About" page on the channels home page.
Here is the list of Freeze dryers I've heard of: (If anyone knows of any others, please add to the list) (as of July 23rd 2023)
harvestright.com/ (only one I've used) All the others might be great, I've just never tried them.
p4lfood.com/ "The Cube" Same machine as the 4Patriots one? (Facebook page only a few months old?)
4patriots.com/products/4patriots-home-freeze-drying-system - Maybe built by Prep4 Life?
stayfreshfreezedry.com/ - One person start-up import business? (Judging by the corporation papers listing a home as the Registered Address)
www.cuddonfreezedry.com/products/ - Big - Probably not really a home unit. At least 20 times bigger than medium HR
wmmachinery.com/products/freeze-dryer-for-home-use - Lower priced. Shipped direct from China?
www.labrotovap.com/portfolio-item/large-home-freeze-dryer-lyophilizer-for-sale/ - Knockoff? Even used some of Harvest Right web page photos.
www.usalab.com/freeze-dryers/ - Two models? Do they make or rebrand.
freezedryco.com/equipment/food-cannabis/ Freeze Dry Company - more commercial
www.hudsonvalleylyomac.com/stratus-mp3-series-floor-model.html Hudson Valley Lyomac - not really home size units
d-freeze.com/ D-Freeze - Not out yet, being built in Canada
www.freezedryfood.de/en/ FreezeDry® German
bluealpinefreezedryers.com/ Blue Alpine Freeze Dryers - Idaho - Very new/Start-up - Looks very promising! (If I were buying one today, I'd look into this one)
We love your tee shirts. You are our only resource for education for freeze drying. We have tried to use other TH-camrs 😢. Thanks to you, we are accomplished but still learning. I think you would have a belly laugh if you could see our setup. It mirrors everything you added as accessories.
Thanks so much for the kind words!
Just remember, I'm just another idiot on the internet. I could be wrong. (But I do try to test and show my work)
The #1 joke at our house is "But, I saw it on the internet!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
"If you read it on the Internet, it's absolutely true!" - Abraham Lincoln
"People say I act like I don't care. It's not an act!" Bwahaha Thanks for all the great ideas, tips and instructions. Ordering my freeze dryer tomorrow! Cheers! (Spices for stew? Loads of garlic and onion power, salt and pepper, Worcestershire Sauce, bay leaves.)
This is the third time I’ve watched this video in the last four months. I finally saved it to my favorites.
For years my dad has made large batches of soup (very thick like stew) and frozen them in single portions. He eats it daily. I plan to make your beef stew this week. It seems like a simple, easy meal for my elderly parents to rehydrate. Easier than thawing his soup every day.
Thank you for the details!
Thanks so much for watching and for commenting!
I try to tell my Mom to do this too. Since my Dad is no longer with us, she doesn't want to cook for just herself. I give her things that are single serving, but she just squirrels it into her closet. LOL
Beef stew is in my top 5 favorite meals
I've just started to consider getting a freeze dryer. I just happened upon your channel and I'm so glad i did. I truly appreciate your scientific approach for the purposes of explanation. Really enjoy the content. Thank you!
Thanks for checking out the channel and leaving a comment.
Great video, great reference for how to do such a complex meal. I haven't done any freeze drying yet but really enjoyed watching this to prep myself
I love your channel. So much valuable information and more detail than I could ever hope for. The recipes are fantastic too and I can’t wait to try some of them out. Thanks so much documenting and sharing all that you’re doing.
Thanks so much for watching and commenting.
". . . more detail than I could ever hope for." 🤣 Sometimes they do go on and on!
This looks really good. I can’t wait to see the FD. I like the looks of yours and bigger pieces of meat and veges. Thank you
I am less than 2 minutes into your video and your voice is so soothing… subscribed☺️. My Mom always added a can of Cambell’s cream soup ( mushroom/celery) to her beef stew since it thickens and adds salt and flavor. I use ALDIs brand since it’s cheaper. Great video. Thanks!
Thanks for watching! I'd never thought of adding mushroom/celery soup, sounds pretty good.
I haven't tried an Aldi store, the closest might be 400 miles away.
I love your tshirts as well! ❤😂
For spices, you could try oregano or basil, thyme? The standard Italian spices I would think.
Thanks for the details. I’m very new to FD. I learned from you that trays should be warm when i take them out not cold and why weighing each step is important. i am going to try some of your examples!
Thanks for watching and commenting! I hope you find some of it useful.
The only really important thing is the _Dry Check._ 😁
As far as I'm concerned, anyone who is bagging any food for storage without doing a Dry Check, using a sensitize scale, is wasting their time, food, and money. Without the _Dry Check_ you're just guessing as to whether or not the food is dry.
Example: We did a test of drying (and weighing) 1000 grams of "dry" rice fresh from the bag and it lost 95 grams of water. -That's 9.5%! - it wasn't dry! Yet, it "felt" dry. th-cam.com/video/lbJRIpulhD0/w-d-xo.html
🤣 Remember, I'm just another idiot on the internet. I could be wrong. The #1 joke at our house is "But, I saw it on the internet!" Consider looking at what commercial companies are doing. That's where I look to for guidance. If they can do it, we probably can too. (with method adjustments)
Thank you for sharing!
you have to be part Librarian when you're a freeze drier. :)
😁
Bye comparison yours definitely is the better option as it looks great and probably more filling then the other. New subscriber here
Thanks so much for watching and for commenting!
I can tell you that I was very happy with the stew and the comparison.
@@SchoolReports I'm in the process of waiting for my new freeze dryer and can't wait to learn and sustain my food supply and maybe make a little bit of money making candy..
@@10xshooters Some freeze dried candies are SO MUCH better than before freeze drying!
Batch 590 (Plus 4 More) Freeze Drying 5 Batches of Candy - th-cam.com/video/Z0N0pXaQo6U/w-d-xo.htmlsi=PxJxn5hqJok7PE5k
Batches 564 & 565 - Candy for #1 Child, Misc. Kinds - th-cam.com/video/27l22IJO6Sk/w-d-xo.htmlsi=Ih0hDp4PFLuUkeh9
Awesome video! Very informative. I really want to get a freeze dryer now.
Thanks, I'm glad you found it useful! (You didn't find that it made the process seem too difficult?)
🤣 TH-cam comments are sometimes very interesting. In the comment just before yours on this video they said "OMG . . . Your video makes the process look so difficult, cumbersome and time consuming! I don't know if we want to go through all that now."
@@SchoolReports Haha! Probably because you documented everything so closely. We kinda picked on you a little bit wondering when you were going to use the flame analysis tool and verify your specific gravity was spot on. Haha!
I actually found it to be very easy to understand and I respect your accuracy and explanations.
@@justins3810 I do _try_ to keep it understandable. After all it's not rocket surgery! 🤣
😇 You've made me think about this. - I don't believe I've _ever_ mentioned flame analysis in any of the freeze drying video, and I've only slipped a couple times and touched on the specific gravity of any foods - and I think those were canned sauces. (and maybe milk)
(I've also been "accused" of giving too long/too detailed of responses to comments) How can one have too much info?
@@SchoolReports Haha! You're awesome man!
I used to brew beer and I kept accurate notes as well. Its important to know the specific gravity and temperatures. The refractometer made it so much easier to keep track of specific gravity over a hydrometer.
I've been pressure canning for years now and I just love the idea of freeze drying. Maybe I will get one some day? I'm subscribed now and I plan on learning alot from your videos. Thanks for your thoroughness! I appreciate it.
@@justins3810 Thanks!
I can usually tell from the comment which people have only been casual cooks and which have done some kind of cooking/food storage (canning or brewing) that requires checking and precision. The former tends to assume the "Machine Knows" when it's done, and the latter does testing to _make sure_ it did it's job every time.
Have you FD pizza slices? How would the crust handle the added water? Wallmart sells 50 cent pies, RTE. Tell me how to FD them please.
I've only done a few pieces of pizza and it seemed to do fine. I couldn't tell you about it long term. My sister has done a lot more pizza than I have. Freeze dried pizza is good dry _if_ it's thin crust. Pizza crackers. Thicker crust pizza is hard to eat dry because it's so hard.
My favorite way to rehydrate bread, cake, muffin type foods is to wrap them in a wet/damp paper towel and put it in a plastic bag. Some have said a steamer would work better. (I don't have a steamer so I haven't tried it)
Rehydration method examples:
Freeze Drying Lemon & Lime Pound Cakes - th-cam.com/video/60CKXAF3G7M/w-d-xo.htmlsi=06TUaJI3qS5kCHJc
Freeze Drying Biscuits + Rehydration Test - th-cam.com/video/5n57YpmmjaM/w-d-xo.htmlsi=UJTOUnLuvSEBsnNN
Don't Fear Chocolate: Freeze Drying Chocolate Chunk Muffins and Chocolate Chip Cookies - th-cam.com/video/BXfk2kEFknY/w-d-xo.htmlsi=yeFkI3yvbcxgabNt
Freeze Drying English Muffins - th-cam.com/video/BhZNVTCglfs/w-d-xo.htmlsi=G_-1rqknCGoMbqff
I always cook soups and stews with bay leaves, savory, marjoram, parsley and rosemary.
Thanks!
Thats really cool! Do you recommend selling surplus?
Thanks!
As I mentioned earlier, you could easily sell the surplus, but I personally have zero interest in getting back into the food manufacturing business and all the regulation that comes with it! And you have to consider the liability that comes with selling food products.
OMG! I have watched several videos on freeze drying, as we are interested in getting one. Your video makes the process look so difficult, cumbersome and time consuming! I don't know if we want to go through all that now.
I'm sorry to hear that!
The freeze drying process really is a lot simpler and quicker than the prepping and cooking of the stew! I do show a lot of steps that are not "required" for the freeze drying process because people have asked to see them. But on the other hand I want to be realistic about the process. Some people doing freeze drying pretend that the machines can "know" when the drying is complete - they can not.
The total _needed_ hands-on time is actually very short and easy if you're not trying to document it on video.
Like most new things, it seems a bit complicated the first time, but it's not. Like learning to ride a bike.
I looked in the description for the pan dividers but didn't see them. Can you send me the link please?
Thanks for watching and commenting!
The dividers are designed to fit the pans we got at a Dollar Tree store. They were called 8x8" but the bottoms are about 7x7", 2 1/2 pans are a perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The different batches of pans that we have bought (over the past 20 years) have had slightly different side slopes, which would require a slight change in the divider shape. That's why some of our pans have an "X" on them. The divider is just something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; th-cam.com/video/3KLblPCTpHk/w-d-xo.html They were printed with ABS then vapor/acetone smoothed to seal them. The file is on Thingiverse. www.thingiverse.com/thing:3848619 (Some people feel that it's wrong to have food touch plastic - it's low on my personal risk list) I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans. (I hope!)
** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually
fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets.
For those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need.
I finally made a couple of the dividers without using the 3D printer a short time ago. It turns out it's an easy craft project and my sister says they are working well. (I will be making more non 3D printed ones, they're easy, cheap, and work!)
Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) th-cam.com/video/XNsbWn29xdE/w-d-xo.html
Stay tuned. 😁 I'm going to show another way using 1/2 thick cutting board. (For people with more tools and/or skills)
@@SchoolReports you are so smart! Genius. Thanks for making these videos for us freeze drying amateurs. ❤️
I don't understand. I've been told that oily foods don't freeze dry very well and yet you put grease in the bottom of the cookie sheets as well as adding bacon and its grease to fry the mushrooms. Is that not enough to have it be a problem? Also, why wouldn't you cook that on the stove top instead of using the oven?
It seemed to cook more evenly, with less work, in the oven. I was trying the oven this time for cooking because when the batches are this big I find that there is a large temperature difference from the top of the pot to the bottom, requiring more stirring, resulting in more damage to the vegetables.
Considering the size of the batch, there is very little fat in the stew. (I really don't worry about fats anyway)
I thought it so very odd, since before we even got our freeze dryer, that home freeze drying people seemed to live in constant fear of anything with fats. Yet the commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects!
The funny thing is that I get lots of comments about fat for every food I do that has ANY visible/known fat in it, except when I do ice cream or cheese or eggs! (or other foods with lots of hidden fats)
Mountain House Scrambled eggs with bacon with 23 grams of fat in a 51 gram (dry) serving mountainhouse.com/collections/10-cans/products/scrambled-eggs-with-bacon-10-can
This is my views of fats - Putting Lots Of Fat In The Freeze Dryer. A LOT! -- Responding to Anti Fat Comments - th-cam.com/video/43ieIl3EB8k/w-d-xo.htmlsi=7bPtaGWgdULXvFVW
It doesn't matter the size of the food taste is what matters to long rehydrate it
Would you be willing to share your form for recording weights? Also, what temperature are you looking for with your thermometers in the beef stew?
I'm happy to share everything I use. The temperature of the beef stew at what point?
These are the freeze drying batch worksheets we've been using: (we use the 4 tray one because our machine has 4 trays) They were made using OpenOffice. You can download them and change them in any why you want to suit your needs.
Freeze Drying batch worksheet - 4 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/14_1KDR7-eEv_h9EdwJcHb2Dex5MuhnxlDV24qPR7H6c/edit?usp=sharing
Freeze Drying batch worksheet - 5 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/1tgNrGRD3BICKsokLxuClAbQAYvHfDTmbXu6XvA089nc/edit?usp=sharing
Freeze Drying batch worksheet - 6 tray - 2 per sheet (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/1d3x-gaD3_5SYravfrmk-SxUsp875T0lZsRmi8MLrKPU/edit?usp=sharing
The "First 500 lbs" video series data spreadsheet link: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing Recapping the "First 50" Batches - th-cam.com/video/IRkac5wrCzI/w-d-xo.htmlsi=uZUzg6FFc9jS47l6
Yours definitely looks much better tasty looking
There was a big difference and I really did like mine better. I do like Mountain House freeze dried foods, but it's not the same as your own, homemade recipes.
I have beef stew freezing now
Could you use a press and seal if you leave the zipper unzipped?
Or could you put the filled mylar packages on test pump mode like you can do with mason jars?
Is a press and seal like a FoodSaver vacuum sealer? If so, yes and no:) Regular Mylar bags won't work as they are, but there are a couple ways to make them work. The bags still need an oxygen absorber in them.
Yes, vaccum sealer. I forgot to noun 😆
Where do you get the dividers for the osns? Thank you
Thanks for watching and commenting!
The dividers are just something I made to fit pans we got at a Dollar Tree store. The pans are a near perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The file is on Thingiverse. www.thingiverse.com/thing:3848619 I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans.
** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets.
I assume you have a printer, but for those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need.
I did make a couple of the dividers without using the 3D printer a short time ago. It turns out it's an easy craft project and my sister says they are working well. (I will be making more non 3D printed ones, they're easy, cheap, and work!)
Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) th-cam.com/video/XNsbWn29xdE/w-d-xo.html
I'm going to do a video showing making dividers by cutting 1/2 thick cutting board. (For people with more tools and/or skills)
Where do you get the blue dividers
Thanks for watching and commenting!
The dividers are just something I made. The dividers are designed to fit the pans we got at a Dollar Tree store. The pans are a near perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The file is on Thingiverse. www.thingiverse.com/thing:3848619 (Some people feel that it's wrong to have food touch plastic - it's low on my personal risk list) I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans.
** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets.
For those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need.
I did make a couple of the dividers without using the 3D printer a short time ago. It turns out it's an easy craft project and my sister says they are working well. (I will be making more non 3D printed ones, they're easy, cheap, and work!)
Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) th-cam.com/video/XNsbWn29xdE/w-d-xo.html
Stay tuned. 😁 I'm going to show another way using 1/2 thick cutting board. (For people with more tools and/or skills)
May I ask where your bags are from ?
We have been getting our Mylar bags and oxygen absorbers from PackFreshUSA.com for years now and have been happy with the products and service we have received from them. - They are not a sponsor, we just like their stuff.
We get the 7mil bags, mostly the gusset bottom, seal top ones. These are the ones we get the most: The pint bag with OA's - packfreshusa.com/pint-seal-top-gusset-7-mil-stand-up-mylar-bags-sets/ Pint bags - packfreshusa.com/pint-7-mil-seal-top-gusset-mylar-bags-1000-wholesale/ Quart bags - packfreshusa.com/quart-7x-9x3-7-mil-seal-top-gusset-mylar-bags-1000-wholesale/ And these are the 2 quart ones packfreshusa.com/two-quart-7-mil-seal-top-gusset-mylar-bags-500-wholesale/ And the oxygen absorbers we use the most -300cc Oxygen Absorbers in 10-Packs (1000) - packfreshusa.com/300cc-oxygen-absorbers-in-10-packs-1000-wholesale/
What cut of beef do you use?
We use whatever *_lean_* cut is on sale at the time we want to make beef stew! We have used eye of round, bottom round or tri tip roast, and others. (I'm not very picky)😁
What and why do you use the instant clear gel?
Instant clear jel is a thickener that will still thicken after it's been frozen and thawed, unlike regular cornstarch, which gets all soggy after it's been frozen.
But where did you get the dividers?
Thanks for watching and commenting!
The dividers are designed to fit the pans we got at a Dollar Tree store. They were called 8x8" but the bottoms are about 7x7", 2 1/2 pans are a perfect fit ** for our medium freeze dryer trays. (Turns out they have them online too www.dollartree.com/cooking-concepts-square-cake-pans-75-in/10065 ) The different batches of pans that we have bought (over the past 20 years) have had slightly different side slopes, which would require a slight change in the divider shape. That's why some of our pans have an "X" on them. I've updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans. (I hope!)
The divider is just something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; th-cam.com/video/3KLblPCTpHk/w-d-xo.html They were printed with ABS then vapor/acetone smoothed to seal them. The file is on Thingiverse. www.thingiverse.com/thing:3848619 (Some people feel that it's wrong to have food touch plastic - it's low on my personal risk list)
For those without a 3D printer, here's my best ideas for getting some 3D printed dividers. Lots of areas have Maker's places with people that would love to do it for you. Or, better yet, some schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need.
** Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, that and to fit the magnets.
I finally made a couple of the dividers without using the 3D printer a few days ago. It turns out it's an easy craft project and I think they will work well. (I will be making more, they're easy and work well)
Making Dividers for My Pre-freeze Pans Without Using a 3D Printer (For Our Medium Freeze Dryer) th-cam.com/video/XNsbWn29xdE/w-d-xo.html
Stay tuned. 😁 I'm going to show another way using 1/2 thick cutting board. (For people with more tools and/or skills)
What is instant clear gel? A thickener?
Yes, it's a thickener that doesn't need to be cooked to thicken.(regular clear gel needs to be cooked like corn starch to thicken)
👍👍👍👍👍
😀 🙃 🐸 🙂 ❤ 😋
I’m soooo behind on maybe the last 6 videos 😮. I haven’t used my FD in about two months and just did a functional test to make sure everything works. I hope leaving the oil sit that long is okay. I’m going to catch up this weekend and make the stew!
MH sauce looks green, prefer the more natural looking sauce of yours
Thanks for watching and for commenting!
I do like the Mountain House freeze dried food (at least all the ones I've tried), and their beef stew tastes fine, but to me it tastes a good deal like split pea soup. I don't put peas in my beef stew. The flavor was good, but a bit unexpected. If it had been labeled Beef & Split Pea, I think I would have liked it better! 😁
You need a instapot to pressure cook it faster
Try arrowroot instead.
Thanks. There are so many thickeners; I'm just starting to try anything besides the corn starch I grew up with.
I've been reading about these 20 kinds: foodsubs.com/groups/grain-products/thickeners/starch-thickeners
So much plastic. Maybe think about an alternative.
I've never seen anyone make cooking something and freeze drying it make it so complex and such a huge process! A thermometer in the middle is absolutely worthless because that's not how freeze drying works. Sometimes intelligence totally blocks common sense and rational thinking! It's just not rocket science!! You have no reference for all the numbers you find important and they make no difference in the process. I admire your diligence but this was like a college lecture, just droning on with no relative content.
👍 😄I can understand that this isn't for you. It's not for everyone. I add all the details because hundreds of people have asked for all the details. Accuracy and attention to detail is not for everyone. I'm not a big fan of guessing.
I consider the thermometers and the scale to be the most important tools I have for freeze drying.
I don't use the thermometers to tell me if the process is done. (they can't) I use them to tell me it's not done. I know that might not sound like a difference for some people, but if there is still any cold area in the food the process can not be complete yet, even though the freeze dryer firmware is telling people it is.
I use the thermometers to, first let me know if the food is getting close to being complete and second, to tell me if it's too cold to take out. For example, I might be doing a batch where the machine says is getting close to done, it might be in the last 3 hours and is going to finish at about 2 am, but one thermometer is showing that one tray is still only 10 degree, and I know from experience that it wouldn't be done in just 3 more hours, so I can add more time without having to take it out and check it. As some (most) foods dry, they really became like super light fluffy insulation. The top and bottom layers can be very warm, yet there can still be a layer of ice through the middle. The machine's temperature probe will often say that it's very warm not knowing about the ice in the center layer. The machine can not tell when it's actually done, it's just guessing.
I'm not trying to convince anyone of anything, I'm just trying to show what I do and why, and show resources when I can.
@SchoolReports I get what you are doing, it's just that none of it is necessary to operate the machine. Nothing about the machine is complex and I don't see a reason to make new people think that it's rocket science. Just put the food in, start it and leave it alone until it's finished. To rehydrate, add water until it is the consistency you want. It's really that simple!
@@davidpalmer9740 Thanks for commenting and for the dialog!
"until it's finished" By guessing?
I'll keep doing my _Dry Check_ process. It only takes a couple minutes, is certainly not "rocket science" and it ensures the food is dry when bagging. Every time without guessing. I've heard from too many people telling me that they used to use the "guessing method" and when they've checked their food, some of it had gone bad because it wasn't dried properly.
The consistency you want. That's the way my sister does it, too. Again, that's fine for some people. Okay. I don't cook that way, I like to know the amounts ahead of time.
I'll follow what the commercial companies do, but I tell people all the time that it absolutely _not_ required to measure or weigh if they don't want to. I used to work for a commercial food company - we didn't guess when baking.
I'm _really_ not trying to _convince_ anyone of anything, I'm just trying to show what I do and why, and show resources when I can.
Moisture meter, I'll leave it at that
@@davidpalmer9740 And I'll leave it at this.
As far as I know there is no moisture meter up to the job at regular consumer prices. (and maybe not at any price) I've never heard of one that would do what I need it to do, and I've look a lot. Even with the type of meter that I would consider using, ( www.weberscientific.com/water-activity-meters-novasina ) I still wouldn't trust it for this job, because if the food is only spot checked, you still have to hope and trust that you've found the wettest pieces every time. The guess method. The slowest pieces are not always the biggest, and the food does not dry evenly across the entire tray
I'm probably a bit neurotic when it comes to water activity levels in the food for storage. I won't store any food that even _might_ have water in it.
This is my personal guideline about dry food:
#1 Never trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! Do a _Dry Check_ using a scale to make sure it's dry before bagging and storing.
#2 Don't overload the freeze dryer. I try to keep the medium machine to a maximum of about 8 pounds of Water Weight per batch. (I have had 11+ lbs of water. It took a long time and I won't do that again)
#3 Don't make the food on the trays too thick (height, not viscosity) If you do, you may have to run the batch twice.
#4 When in doubt about dryness, add extra final dry time.
#5 Never trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! Do a _Dry Check_ using a scale to make SURE it's dry.
#6 NEVER trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! *It can't know!* Do a _Dry Check_ using a scale to make *sure* it's *all* dry before bagging and storing
Each person needs to do what they think is best, and in a way they believe/understand will keep them and their food safe. If you've found a way that you believe works, I am not here to convince you otherwise. I'm not trying to convince anyone of anything, I'm just trying to show what I do and why, and show resources when I can.