Видео

That is what I want to know!

@sammsdream Using a blender is not necessarily better 1) Lots of product is wasted on the sides of a blender 2) high speed blenders might heat the product to the point of activating natural oils, (yolks), & destroying shelf life or the product 3) another kitchen tool not necessary in a minimalists kitchen 4) even a rolling pin & a plastic bag would work for crushing the eggs into powder Cheers

Not really a recipe. Simply take yogurt you buy in the store and freeze dry it. We use a condiment dispenser to make bite size ones.

Wow! What a good find! Everything I have found says to rehydrate the yolks at the same 1:1 as standard eggs. I have not rehydrated mine, yet. Real life got crazy. I am planning to try the creme brulee to test it. Should be able to get to this in the not too distant future. Please share with us any results of your testing.

@@Jaern i played around with the rehydration and learned that it is 1:1 BY WEIGHT which is close to 1.5 T egg yolk to 1 T water…..Please send successes and failures here so that we can all benefit from our experiments.

Good question. Just a preference on the flavor. No other reason. It is amazing how customizable custard flavor is.

Good question. Just a preference on the flavor. No other reason. It is amazing how customizable custard flavor is.

Milk Duds are a family favorite.

Daddy can we freeze dry more milk duds

Appreciate you. Agreed that this video was less exciting than some of my others. I hoped they would puff up more. Is there anything you would like me to demonstrate to help you get comfortable with using your freeze dryer?

@@Jaern I think my biggest fear is that I’ll have this enormous thing all loaded up with a bunch of expensive food. And then get a vacuum leak error message or some thing. Fortunately I have a freezer installed right next to it so that if something goes south I’ll be able to put everything right back in the freezer. My second fear is that because it’s in an out building that’s an acre or two away from the house I won’t know if something goes wrong right away. I did see a RUclipsr install a camera that points at the little computer screen. So I need to find one that can operate without Wi-Fi so I can check it from my phone. Because it is used I don’t know what to expect. The people I bought it from said that it worked great. So here’s hoping that they were right👍🏼🙏🏻God bless you!

I had other Christmas related videos planned, but got my first vacuum error. I now understand vacuum pump maintenance and repair far better than a week ago. I love that you have an out building you can use. Mine is in my laundry room. Great for being close. Terrible for heat and noise. When I freeze dry my smoked paprika, you feel like you have been pepper sprayed when you go in the room. Not sure of your tech skills, but I would use a cellular hot spot with an IP camera, like a foscam, for monitoring remotely. This can be set to send notifications, rather than remote viewing, to save data costs. Which vacuum pump do you have? I have the harvest right premium. Lots of good videos for maintenance. Merry Christmas!

@@Jaern This is a genius suggestion sir Jaern. I’ve got the standard pump. I’m considering getting a back up but at this point I’m not sure that this pump can perform the deep vacuum that’s required for the extra large freeze dryer. Like I say I haven’t fired it up YET..... I wanted to study up on the whole world of harvest right freeze drying before “blast off”😳so that if something goes sideways I will at least have the knowledge and vocabulary to communicate any issues. I wasn’t in the market for a freeze dryer of any size $$$$ Made it out on the question . I stumbled across this one unexpectedly and I now so kinda have my cart before the horse . My Excalibur food dehydrators have been serving my needs nicely but each machine comes with different Advantages and disadvantages. So I’m dawdling around in my learning curve fog as I get things sorted out. How do you pronounce your name?

Always an adventure. I pronounce Jaern similar to cairn. As in a cairn of stones. I will need to verbally say it in my next video.

Good point. I like mine minced, the skin doesn't rehydrate well. Powdered, skin on sounds like the way to go. Appreciate your comment.

Great tip! Thanks

I haven't tried it, yet. Will add that to the list. Thanks

Candy mode is what we use for most candy. The only candy we use different settings for is chocolate, like this. Standard freeze drying settings.

Life got crazy. I have two videos in the can, just need to edit them. Everything I have read says 1:1 for eggs, 1.5:1 for eggs to water. I plan to do a video making the creme brulee with the freeze dried yolks. Will be testing this then.

That would work just fine. We use our ginger root minced. That is the reason we chopped ours. There is a possibility that the peel will not rehydrate well. I ran into this issue with freeze drying thyme. The soft tops of the thyme are fine to chop into a dish when fresh, but when freeze dried they become very woody and don't regain their softness when rehydrated. I would recommend peeling. If you try it with the peel, let me know how it turns out.

Soak mine in water, throw it all in a food processor, then in freeze dryer, back into food processor to make a powder. would add a picture but can’t.

We did candy mode at 150 degrees for 6 hours. They were probably done earlier, but that is the settings we use.

Use the 1 hour cook time as a guide. I like to check the custard to see if it is getting a little lumpy. If it has no lumps, I will put it back in the sous vide for 10 minutes and check again. I smooth out the lumps when I pour into the ramekins. Hope that helps.

@@Jaern thanks. Two things I did different: higher temp (180) and I let the ziplock bag fully submerge so the top didn't stay above the water line.

I don't have the guts to allow the ziplock to submerge. I feel like I will have leaks. Especially at higher temps. Length of time is more important than temp. The 180 is probably fine. Check it and go a little longer.

They actually firmed up quite nicely after an overnight fridge chill! Thank you!@@Jaern

Wahoo!! Success.

Good tip. I will give them a call. Thanks

Let me know how it turns out

Agreed. Love the new candy mode. Heating helps the prices for most candy. Happy day!

I appreciate the tip. Will do that next time.

Glad you liked it

We love ours. We use RO water, which I believe reduces the risk of bacteria and will help it last longer. I hope you like it.

@@Jaern Can I unplug it when not in use ? Also I played around and tried to make bagged ice and it sticks together so it is best to use the machine when I want ice. Overall it seems fun. The cubes are great and it makes about 3 cups full like mentioned in the video.

@@Jaern What is RO water ?

You could unplug it when not in use, it would just take a lot of time to start making ice. My family uses it constantly, so we simply keep it plugged in. I, also, tried storing the ice. Putting it in a bag has a small amount of melt and the melt re-freezes and clumps it all together. I got a small storage bucket and punched small holes in the bottom to drain this melt. This worked reasonably well to store up some ice, but them my kids found the storage and it was all gone. Now I just use the ice as it is made.

RO stands for Reverse Osmosis. This is a filtration method that is highly effective. Removes the chlorine and most minerals that cause the water to scale up and need to clean the unit more often. I have an undercounter model that we use for all our drinking water.

I like your numbers. I plan to do another batch. Weigh everything before and after. Use the difference to calculate water weight for registration. Always an adventure.

That is a maze smoker. Fill it to brim, light one end and you have smoke for 12 hours. Here is a link to one that is similar to mine. amzn.to/43wId8j

We appreciate your feedback. I have never thought of flavoring yogurt with syrup. Interesting idea. I have flavored yogurt with jam. Syrup with yogurt should freeze dry just fine. Only real issue with freeze drying would be fats.

Video coming soon on a new sealer for jars.

Glad you like it. It still has problems with fruit pieces and can be a pain to get the yogurt in, but it's or preferred method.

Chrisp is good. Just avoid the charcoal level of Chrisp.

@@Jaern I prefer to think of it as "locking in the flavor by force" rather than burnt

Elegantly stated.

Guess who's back

I agree. Funny story, the bacon was supposed to be sizzling but I didn't get it turned on. I will do better in the future.

Riesen worked far better without the heating for the candy mode.

Valid point. My wife prefers it just shy of that. In the end I have to keep her happy.

Now you know how...

It is still available. Here is a Link for it. amzn.to/3HAT1IH We like it. It is pretty bulky, so we store it in the garage and bring it in when we want to use it. A couple of plexyglass guards have broken, but it actually made it easier to use. Part of the meat tray got discolored, but this is just cosmetic. I bought this in mid 2019 and still find reasons to use it. I really enjoy the rotisserie smoked meats sliced with this. Great sandwiches for weeks.

I am not sure anyone would attack while I am wrestling that UST SlothSak.

I have not done a lot of testing yet, so far the Pixel 7 connected right away, app stays connected so far with no issues. I can also use the Anker Work M650 rcvr plugged into the phone and rebalance on the gimbal without issues and I am also using the Peak Design case. The part that mounts on the phone is designed well too, misses hitting the power and volume buttons. Small enough to leave on too. I will try and run some more tests. Thanks for watching!

@@Jaern thanks for your response. Nice to hear it can handle some weight. Looking forward to see more tests, specially if 4k 60 fps is available with tracking. Thanks, man!

Tomorrow morning we are posting the video showing some of the features and functions of the Flow. Hope this is what you were looking for. Let us know if you have any additional aspects you would like to see.

I'd love to say that Patticus is trying to sell coffee, but that is legitimately who he is. Even when playing competition VR, he is sucking on a Jolly Rancher and Drinking coffee. Even refers to the coffee by brand name. I am the one that puts the links in the description. I am also the one that is probably most entertained by this turn of events...