How To Reconstitute Freeze Dried Steak Ep259
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- Опубликовано: 27 авг 2024
- In todays video I demonstrate 3 ways to rehydrate a steak and pick my favorite!
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Great tip! 130 degrees for rehydrating steaks. Thank you, sir!
Thanks for watching
I so appreciate that you always show the rehydrated product. I think steaks are one of the most difficult things to freeze dry. Once again you’ve come up with some excellent ideas. 😊
They are a challenge
Why is that? I've only done two sets, but I cut them up unto bite sized pieces and trimmed all the fat and they've seemed to have done well. They taste amazing dry, but hot water makes them taste fresh off the grill.
Great video! I am new to FD and with prices like they are, I rely on people like you to find out what works and what doesn't. Thank you for all that you do.
Thanks for watching
Freeze dry the steaks raw to store long term, then pressure cook for 5 minutes per inch to rehydrate followed by a nice sear to add flavor.
Great to see a video with how to rehydrate meat after it is freeze dried. Thanks!
John you are brilliant! May I just say thank you so much for doing this, great knowledge and so helpful on how to prep, freeze dry and reconstitute! I would never have the patience for this so again, thank you so much!!!
Thank you so much. You feedback is always appreciated 😊
Great video. I really like that you show the rehydration… thank you for all you do
Thanks
Really appreciate your time and effort you put into your videos. Thank you 😊
Great video. Thanks John
Thank you
I am so reluctant to do steaks.... after watching this, I may just try it!
I know it is getting so expensive. Thanks for watching
John, you do things like we do, we buy roasts & cut our own steaks to freeze dry. We also cut a bunch of ours into small pieces to make beef tips & rice. I made a big pot of the tips with saute onions, added beef broth, cooked until melt in your mouth tender, added mushrooms & thickened the broth to a wonderful mushrooms gravy.
A tip I heard from a Chinese channel on how to tenderize any tough cut of meat is to add about 1-2 tbls baking soda to a large bowl of meat. Let it sit for 15 minutes. You can cook without rinsing it off but it does change the taste to more of a Chinese dish taste. I used that method on the tips I cut from the roast but I rinsed them well & patted them dry with paper towels. There was no difference in the taste. I'm older & have dental problems so I'll be using the baking soda method every time so I can chew it more easily.
Thanks for the tip
This is a fun video! And so informative. Thanks John! ~Sharon
Thank you
Thank you for doing the various reconstitution methods, great idea. I have been reluctant to do steak - but may try now
You can do it!
I have a idea! How about tenderizing meat then bbq then freeze dry? I believe it may just work! I'm gonna try it and see if it will work! Cheap tender loin steaks on sale so I got a few pounds worth to do just this. I tenderized, marinated, now I'm gonna BBQ! Thanks for your videos!
Thanks John. Been watching Ballistic Bbq videos on meat. Its nice to have a recent
one
I definitely like the skewer idea! I'm surprised boiling water didn't work the best but I guess it does make sense in the end. Thank you Mr Wizard 😋👏
Thanks
I ordered two beefs this year instead of my usual side just so I can fd some, can some, and freeze some. Then I found this video and am excited to get started.
Loved the presentation....reminded me so much of a Harvey Korman & Tim Conway skit.
I buy my beef from a local rancher and I have a lot of steaks that I wanted to try to freeze dry. I bought a sous vide and I was going to cook them that way before freeze drying. I’m hoping that this will keep them from getting tough. Thoughts?
Thank you!
Have you tried steaming to reconstitute?
Oh, the enjoyment of hearing you chew the steak...lol
I like the stick holding them together idea.wjat do you think the shelf life on them? No matter how much you trim some fat will remain.
Have you ever tried freeze drying venison? Dries Great, Tastes Great, very lean and rehydrates super-fast. thanks for sharing
Thanks for the video - do you think they got tougher whilst exposed to the air - it seemed the longer they stood in the open the tougher they became 🤷🏽♀️maybe I could be wrong
I'm wondering if cutting into smaller pieces might help with the toughness. Even so, you could always add this into stews or cook it low and slow for tacos - there are a ton of options if you didn't want to eat it just like steak. I freeze dried a pork tenderloin that I sliced thinly. I'm thinking even if we don't like it the way it is when it is reconstituted, it'd be great cut up in tacos or a pork stew. Awesome video as always!
Forgot to add, in an effort not to waste anything, we've been mixing the left over water from reconstituting with our chicken food to make a mash or with our dry dog food to make a wet dog food. They seem to love it!
Thanks for watching
FWIW, I've done all my steak batches by first cutting them up into small pieces. Adding hot water cooks them a bit more (medium rare to more medium), but they taste just like they came hot off the grill. It is a lot of work to cut them up and trim the fat, tho.
YUM !!!!!!!!!!!!!!!!!!!!!
🤔I wonder if you poured some steak sauce in the plastic bag with the meat and just a few drops of water. It would probably soak the sauce into the meat while hydrating it.🤷♂️
Try 130 F butter.....instead of water.
👍
Steak has fat in it, how do you freeze dry fat to store long-term without it going rancid? Or would it be helpful to freeze it after its freeze dried?
I like steaks rare. Can you cook them rare, freeze dry them and then when you reconstitute them they will be closer to medium rare? Same with hamburgers?
John, does your brother live with or near you? When you mention him in other videos i think about my late sister and wish she could share my experiences as well.
Yes he does live with me
Will marinating the steaks for a few days prior to cooking make a difference in tenderness when reconstituting?
I didn’t hear (or see any questions) about how you cooked the meat. I know you grilled it, but I was wondering if it was just straight cooked to medium rare as plain, “straight from the cow,” meat.. or did you season it in any way while grilling it?
I know it’s been a year or more and you may not remember, but if you do, I’d appreciate knowing. I often cook/bake my meats without any seasoning of any kind, or I may add salt or rub in Lawry’s salt.
Do you suppose cooking them more on the rare side might allow them to look less “well done” when rehydrated? I couldn’t see any pink when the cuts were shown to the camera. I would guess that the freeze-drying process might ‘cook’ them a little when it’s sublimating the water out. I’m probably wrong, but after freezing meat, whether cooked or raw, it turns brown, and I can’t really see any pink or red.
I really don't recall but I would guess that I didn't season because my thought process is when rehydrating any seasoning would be lost in the water
I feeze dry my beef raw.
Just FDed some steaks raw last night. All bagged up. How do you reconstitute and cook yours?