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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! Scrambled Eggs with Bacon mountainhouse.com/collections/breakfasts/products/scrambled-eggs-with-bacon-pouch Ground Beef mountainhouse.com/collections/freeze-dried-meats/products/ground-beef-10-can Creamy Macaroni & Cheese mountainhouse.com/collections/vegetarian-meals/products/creamy-macaroni-cheese-pouch Veggie Chorizo Breakfast Scramble mountainhouse.com/collections/vegetarian-meals/products/veggie-chorizo-breakfast-scramble-pouch Dried Whole Egg Powder augasonfarms.com/collections/eggs-dairy/products/dried-whole-egg-powder Freeze-Dried Beef (100% Real Meat) augasonfarms.com/collections/meats-proteins/products/freeze-dried-beef-100-real-meat A couple of the Mountain House videos: ruclips.net/video/OzOvsDVL_Q8/видео.html ruclips.net/video/TWmFCX40BQc/видео.html There are plenty of scientific and industry papers out there about food rancidity, and I've found them to be very interesting and informative; Chemists define roughly two ways a product can turn rancid: (Super simplified) 1. Oxidative rancidity: Reaction involves oxygen 2. Hydrolytic rancidity: Reaction involves water (The main mechanisms for it to go rancid involve water and/or oxygen, (and light) and we remove them all) Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100 Food spoilage - Rancidity and food chemistry. September 14, 2017 Storing Food - chemical reactions, fats, food enzymes, preservation foodcrumbles.com/food-spoilage-rancidity-and-food-chemistry/ Prevention of Hydrolytic and Oxidative Rancidityand Nutrient Losses in Rice Bran During Storage digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=7859&context=gradschool_disstheses Rancidity www.sciencedirect.com/topics/agricultural-and-biological-sciences/rancidity Functions of Rosemary Extract in food and its labeling. www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/ Use of rosemary extracts as a food additive efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.721 Water Activity (aw) in Foods safefood360.com/wp-content/uploads/Water_Activity_In_Foods.pdf Moisture Content and Water Activity ruclips.net/video/-LiSankbfSk/видео.html Water Activity in Foods ruclips.net/video/zqutTpEURMk/видео.html Water Activity of Foods | Food Technology Lecture ruclips.net/video/oZpXisYAltU/видео.html Books: Freeze-Drying of Pharmaceutical and Food Products ISBN-13 : 978-0081014646 (I don't have this one yet - haven't seen a good price yet) Foods and Food Production Encyclopedia ISBN-13 : 978-1468485134 (got the paperback for a great price) 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 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) Remember, I'm just another idiot on the internet. Don't listen to me. I could be wrong. Research. 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)
One of the MAIN reasons me and my husband love your videos is that you are informative and no nonsense and honestly you are one of the most believable you tubers that we watch. We appreciate your time and things we learn from you!! Keep doing what you do!!! Also, RoseRedHomestead is a lot like you and she teaches a lot of science and facts as she has a science back ground as a professor for the University of Utah. By far you two are the ones we look to for how you two do it!! Thanks again!!
You have delivered a master class on freeze drying from beginning to end and anyone who can't see or appreciate that has way bigger problems than freeze drying. Glad I found you and glad you have maintained your integrity and sincerity instead of selling out and pushing products or click bait for views. Hope you have a great day!
I agree Florida Man! I'm an engineering student and love freely available information. I'm tired of proprietary and secret info people push. Dan is our man. I appreciate you putting time on these videos for the next generation to benefit from! Love you brotha!
How is this channel not bigger??? It’s sooo informative! Thank you so much for your knowledge and expertise! I hit the like bottom on everyone I watched! I am a loyal fan!
Retired Professional Chemical Engineer here. I like your style and value your content. Thanks for the information on fat. I think the key is to make sure our food is truly dry. The technique of continuing to dry until weight change is undetectable at 1 gm per tray resolution is very valuable. It takes much longer ( typically ~50 hours/batch) than the machine indicates, but I’m not in a rush.
I agree completely about the weighing to determine being dry. If you are in a rush buy the freeze dried food. Also the moisture meters that I've seen used are designed for wood moisture and hardly reliable.
@@jeannettelavoie9829 I'm sorry, somehow I missed seeing your comment. (sometimes YT doesn't notify me of new comments) I show doing the _Dry Check_ weighing process in many of the videos, but I can try to do a video just showing the process. (added to my video list - thanks!) Mixed Vegetables - Every Little Detail - ruclips.net/video/lpa3db5al20/видео.htmlsi=IIcsuCGTtEG2aOQb
I love all the science evidence based education you bring us - and with just the right amount of entertainment (tshirts, dad jokes). I encourage everyone to weight check for dryness. YOU’RE ENTIRELY AWESOME!
Thanks for watching and commenting! (And thanks so much for the coffee!)😁 This was one of the easier videos to make - Read the package labels and then say - Hey everybody! Look! There is fat in these! These are 20% fat by weight _before_ freeze drying and they have held up great so far. Rehydrating 4 1/2 Year Old, Freeze Dried, Raw Hamburger Patties - ruclips.net/video/gL_fUza_wfI/видео.htmlsi=A12jYZydxbYwAEua I've always thought it odd that there is such a fear of fats in the freeze dried food. 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, but not when I do ice cream or cheese or eggs! (or other foods with _lots_ of hidden fats) Eggs have a lot of fat! I only have 6 years of personal experience with OUR freeze dried items, so I only KNOW it's good for about 6 years. I assume that some foods will have a shorter shelf life; Mountain House only gives their ice cream bars a 3 year life span, and by way of comparison, has freeze dried ground beef that's good for 30 years. I assume (without proof, because I only have 6+ years of data) that we should be able to get a similar shelf life for similar products. If we could get 50% of that I'd be happy. However, we probably don't have the exact same product, I'm sure they have spent a LOT of time and money to perfect their recipes, ingredients, and processes. I'm a big advocate of rotating and monitoring my pantry of stored foods, so I might never have any that gets even 15 or 20 years old. I've heard from a couple of viewers that said they were kicked out of freeze dryer groups for saying that some commercial freeze dried foods have fat, or that maybe they should check to make sure it's dry before bagging. (I think they said Face Book groups? I don't do those things) 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. 🤣 I have to apologize for many of my older videos. Even I hate to look at them! They may be okay if you already know about freeze drying. In my focus to keep them very short, most of my older, shorter videos are almost devoid of information! I tried hard to keep the videos down to less then 10 or 15 minutes, no matter what I had to cut out! (Like information!) 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)
Up until now I’ve limited my proteins to turkey/chicken breast and planned on adding fat later from canned Wagyu beef tallow. Tomorrow I freeze dry raw fatty hamburgers! Thank you 🎉
@@docspaugh Freeze dried, raw, preformed burger patties are surprising how dry and _non_ oily they feel. They feel like cardboard. I would suggest turning the tray temperature down to 120ºf or even 115º Freeze Drying Hamburger Patties - Raw ruclips.net/video/r_CWjR61Cd8/видео.htmlsi=mKTUzKJHdu2XaOMl Spiral sliced ham is awesome for sandwiches! (True of most thin sliced meats) Ham on the go - ruclips.net/video/Y1Gea8bVZ50/видео.htmlsi=5DXjrl3hfrbO8D9v
WOW WOW WOW! Thank you so much! I have been concerned about the fat in my freeze dried meats going rancid because of people saying it would. YOU have done the research and bring proof to the table. I'm very grateful. Now I will FD meat without rinsing all the flavor out. Wish I had seen this sooner.
Thanks for watching and commenting! To be fair, most of the research on this one was reading the labels on commercial freeze dried food bags and reading a few papers about food rancidity. (And testing my own 6 year old FD food) I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects! 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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
You are NOT an idiot. We appreciate your intelligence, hard work, and research. You are our go to site for freeze drying. And we do find you entertaining.
That’s exactly what I like about you! I’m not here to be entertained but to get the facts! You are one of my favorites, for everything Freeze Drying. I know I can trust you because you are very methodical and are not afraid to admit when you aren’t sure about something but just that it has worked well for you. I am happy for you doing this video because I am one of those who, early on, have asked about the safety of freeze drying food with fat in it. There is a lot out there about it, and I’m pretty new at FD’ing! I wouldn’t bother with meat that I have to rinse all the fat and flavor, as well as nutrients out, with boiling water. Thank you, thank you ! Can’t wait to watch the rest of your video! Keep doing what you’re doing, we love you! ❤
I JUST started researching freeze drying food at home. I haven't even bought anything yet. So, of course I took to YT. I've watched the channel you are referencing and heard them say you have to remove ALL fat to freeze dry. I asked myself, "Why can't I freeze dry fat???? I've been eating backpacking freeze dried food with fat in them for decades!" I noticed that channel just looked at the food and said, "It's dry so it's done". There must be some scientific way that will tell me besides just eye balling it! Soooooooo glad I kept looking and found this channel confirming I can!! TY😊
I am so glad you have taken the time to tell the rest of us the facts. I really enjoy watching your videos. You are so clear in making points and demonstrating how to do each thing. Thank you so much!
I've wondered and been so confused about this because of the fact that you can freeze dry cheese, heavy cream, ice cream, nuts etc... all have a lot of fat. I will not rinse my meat! That is absurd. Thank you for this. 👍
Exactly! Sometimes a person will say, in the _same comment,_ how the 5% fat meat needs to be washed, and then say how they freeze dry eggs, which are 50% fat! If they're going to wash the life out of it, they might as well use tofu. (and I'm not sure that's food)🤣 And, as always, 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)
My freeze dryer is still on lay-a-way but I've been watching and learning from you and I've collected the pans,, the thermometers, the parchment paper already. I have gotten so many ideas from watching you and I can't thank you enough for sharing what you have learned. down below (a while ago) I asked if I could freeze Italian sausage, and I now realize I can and I already have started freezing my leftovers rather than feeding the chickens and the dog (but lets not tell them). Keep up the videos, I love watching and learning, Thanks again for sharing.
Thank you sir. I'm less than a minute in to this first video I've ever seen from your collection and you've made me happy. I believe fat needs to stay attached to the meat we eat and I've been searching for answers on how to preserve it in the face of all the naysayers in the canning and freeze drying groups. I'm so new to freeze drying it hasn't been plugged in yet.
Thanks for checking out our video and leaving a comment! I don't know what it is about people home freeze drying and fat; it never made sense to me. Commercial companies make freeze dried food with fat in them and it doesn't magically change because we're doing it a home. It's still the same process! Rehydrating 4 1/2 Year Old, Freeze Dried, Raw Hamburger Patties ruclips.net/video/gL_fUza_wfI/видео.htmlsi=rvD_5RDCNoRUfv2W I've heard from a couple of viewers that said they were kicked out of freeze dryer groups for saying that some commercial freeze dried foods have fat, or that maybe they should check (by doing a _Dry Check_ ) to make sure it's dry before bagging. (I think they said Face Book groups? I don't do those things) 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 Yeah, that UPS is a life saver, additional costs but sure is needed out here. Thanks again for the fact based info on fat. It will help me change up my thinking.
This was kind of an easy one - Read the package labels and then say - Hey everybody! Look! There is fat in these! I was looking at getting a 30 amp UPS. They do not just give those away. 🤣 But if you need one like you do, it would be worth it.
Spam: Canned pork shoulder, Hawaiian's love the stuff. It 's a kind of compressed meat in a can. I detest the stuff, because we ate a lot of similar meat byproduct when I was a kid.
😁 Yes, we (my sister) have freeze dried Spam. Batch 574 - Sister's Turkey Spam & Canned Ham Slices - ruclips.net/video/pZ2I1JtB6k4/видео.htmlsi=3n7TGcHJisP5Uc8R The one commenter I was referring to in the video said that Spam "broke their machine." My question was - How did Spam break a freeze dryer? 🤣 I never found out.
Just found your channel and followed for the information. Appreciate these types of videos. I want to see some freeze dried coffee recipes in the future or maybe you already did one?
Thanks for watching and commenting! Coffee? Kind of. 🤣 I did freeze dry some Dutch Bros Coffee drinks for my sister. They were shorter videos and don't show every step, like the Dry Check. Freeze Drying Dutch Bros Coffee: Dutch Freeze drinks - ruclips.net/video/0SiqpD_snbU/видео.html Freeze Drying Dutch Bros Coffee - Had a Power Outage - ruclips.net/video/kfviZzlBG5Y/видео.html Coffee was one of the first freeze-dried products to be marketed on a large scale. It's so cheap and good that I don't make my own. This is by far my most hated video I've made (and my personal favorite video - it was fun to make:) Apparently some people can't take a joke; maybe they don't notice the video was put up on April 1st? - How We Do Freeze Dried Coffee - You can't do it better than commercial (or cheaper) - Why Try? ruclips.net/video/gCRgz9TktmM/видео.html I also tried freeze drying a sample of freshly ground coffee. It made the Worst. Coffee. Ever. (My son works roasting and grinding coffee - we always have very freshly roasted coffee) Maybe I'll read up on how the big companies make it work and try again someday. I know they extract the coffee as a very, very thick liquid before freezing.
I wanted to say thank you for the information you provide, you do a great job. I have been looking at freeze dryers and your video's are very informative and you document you sources!
🤣 Thanks! And thanks for watching and commenting. To be fair most of the research on this one was reading the labels on Mountain House freeze dried food bags. (And testing my own 5 year old FD food) 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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
The rocks in the water, great picture, its on the Oregon coast if not mistaken, I have taken similar shots of them. I really appreciate your videos with all the good information. I just got the Stay Fresh FD and like it. I follow your protocol for making shure my food is dry. So far it has not been dry when the FD thinks it is. Thanks again!
SchoolReports, thank you for the education on this matter, I have been made to believe and I never did the research myself. You have changed my mind for sure. thank you, sir.
Thanks! To be fair, most of the research on this one was reading the labels of the Mountain House freeze dried food bags that I've been using for almost 50 years! (And checking my own 6 year old FD food) This video kind of took care of itself :) - Read the package labels and then say - Hey everybody! Look! There is fat in these! But "They" keep saying that there can be no fat in freeze drying! (And then "they" do cheese, eggs, and ice cream!) 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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
Thanks. I'm still trying to get caught up on things. When we do our meats we do trim off any loose fat. (But this is mostly because we don't like the fat on our meat and would have trimmed it for any storage method) We don't really worry about little bits of fat and it has done perfectly for over 5 years now.
Oh man, I am so glad for this video. I love your videos (you replied on one of my comments I made about your repetitiveness on certain things and I appreciate why you repeat things! :) ) because of all the great technical info you provide. I learned about weighing my trays from you and have led others to your channel as well because of it! I will definitely stick around all the way to the end and likely comment again! LOL!
Thanks, I appreciate your comments. This video kind of took care of itself :) - Read the package labels and then say - Hey everybody! Look! There is fat in these! But "They" keep saying that there can be no fat in freeze drying! (And then "they" do cheese, eggs, and ice cream!)
Thanks for your no nonsense explanations and backing it up with factual information. In this day and age, it's hard to just get definitive information. So again.. Thanks.
I have been known to send a few skating remarks to these people who think there’s no fat and freeze dried food. I frequently encourage them to read the labels.
😁Watch out, I've heard from a couple of viewers that said they were kicked out of freeze dryer groups for saying that some commercial freeze dried foods have fat, or that maybe they should check to make sure it's dry before bagging. (I think they said Face Book groups? I don't do those things) 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.
I value your opinion. I really just need to be able to freeze dry lactose, free, milk, whole and probably some leftovers specifically meat I think a freeze dryer is probably more than I need however, it is very frustrating not to be able to get what I would really like to have would you recommend someone who is 74 getting a freeze dryer for small batches? I don’t think I’m really making myself very clear. I think I will probably get one. I just don’t know what size. All the ones that you listed on the next comment thought well maybe I should look at something small like that but they just don’t sound very reliable Any ideas?
@@MamaHand1949 If I understand it correctly, you are considering buying a freeze dryer. I love being able to freeze dry just what we want and not have to rely on commercial freeze dried food. First, you need to know that they are louder than most anyone would want to have in any room they live in, meaning it needs to be in a spare room, garage, basement, etc. The only brands I would currently consider are the Harvest Right and the Blue Alpine Freeze Dryers. (And I've never seen the Blue Alpine in person) One thing to consider about machine size is that the operating costs per batch are about the same for the small and the medium. None of the freeze dryers are cheap, but the small Harvest right _is_ the lowest cost option that I know of, it's $700 less than the Blue Alpine and $600 less than the Harvest Right medium.
@@MamaHand1949 You're welcome! When it's something that's going to be running overnight or even 2 days straight, noise _is_ an issue and is often ignored. (Or lied about?) The sound levels are sometimes described as similar/the same as a dishwasher. I would say if your dishwasher sounded like the freeze dryer (and ran for 30 hours), people wouldn't have them in their kitchens. The sound level reminds me of a commercial dishwasher. It's fine as long as there is a door between me and the freeze dryer. 😁 I don't what to dissuade anyone from getting a freeze dryer, but I also want people to understand what they are actually getting into and have realistic expectations.
You referred this me to this link after i just watched you rehydrate 2018 tri ti. I have been wondering about those companies that sell bacon, steaks with obvious fat in them and i have been avoiding meats with fat since i got my freeze drier and i think of all the money i could've saved!! Thanks again for sharing your knowledge Looking for meat sale now.😮
Thanks for letting me know that you made it over here to this video! (This video _may_ have been made after reading one too many anti fat comment saying that I couldn't do what _I had just shown me doing!_ I'm just finishing making the next video showing rehydrating more raw beef from 2018 and some cooked beef from 2022. 👍 We just bought lbs of Tri Tip ($4.09/lb) and we're going to check tomorrow to see if they have more. Our personal preference (and always has been) is for the lower fat cuts of meat, like the trimmed Tri Tip, but we don't mind a bit of marbling. So many foods that the anti fat people are freeze drying have a lot of fat, but the fat fearful seem to ignore it and focus on _any visible_ fat. (Or they don't know) Cheese, ice cream, and eggs, all can have more fat than beef.
I just got into your channel. I just got into freeze drying. I appreciate what you do, its extremely informative, easy to follow with. I like your format. Keep doing what you are doing and I'll keep watching and sharing your videos with my mutual assistant group!
Thanks for watching and for commenting! 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!" 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
I appreciate you addressing this issue. I am looking into freeze drying, and this was a question I have had. I stopped buying Mountain House when they changed some recopies to gluten free and kept the names. They are terrible now and I lost all confidence in Oregon Freeze Dry. May they rest in pieces...
Thanks for watching and for commenting. That's too bad to hear that Mountain House has done that. I haven't had any of those, as far as I know, but I haven't had to buy any for years. I do like all my own recipes better than theirs anyway:) I wonder when the gluten free fad will end. Did you see my homemade vs Mountain House beef stew video? ruclips.net/video/w_p5j5oyX5M/видео.htmlsi=MOvQoDGWPTzC-rEg
This is one of the best, most educational videos you have done, EVER! All you videos are a joy to watch and I’m always learning, even at 58 yrs old. I just had to replace my relay board, (under warranty barely) and the new software update looks to have addressed some of the old issues. But I will forever do the weight test on every batch! Thank you for your work. MT.
Thanks so much for that. This one kind of took care of itself :) - Read the package labels and then say - Hey everybody! Look! There is fat in these! But _"They"_ keep saying that there can be no fat in freeze drying! (And then "they" do cheese, eggs, and ice cream!) So far my machine has been relatively trouble free, though we did have a melted power wire early on. I sure would love to know the percentage of machines that end up with issues. 🤔 I assume it's actually a low percentage, but I have no way of knowing. And when it's your machine, its a 100% fail!
After watching your videos, I started feeling much more comfortable with the process of freeze drying my food. I learned from you how important it is to weigh my food before and when it is supposedly dry, then put it back in until it it is no longer losing weight. Now I feel like my food is properly freeze dried. Thank you for your videos!
I've been surprised again and again about the amount of water in "dry" things. Like the "dry" Minute rice that we did; that was a surprising amount of water.
I’ve had my HarvestRight for about year now and have learned a lot from utubers but you by far are my most trusted source. Thank you for easing my mind about fat in the food and the method for weighting the trays to insure maximum drying.
Thanks for watching and commenting! To be fair most of the research on this one was reading the labels on Mountain House freeze dried food bags. (And testing my own 5 year old FD food) I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects! 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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
I watched your burger video earlier this week and YT recommended this video. I wanted to let you know that I VERY much appreciate your videos and you've another subscriber to your channel. Thank you for questioning what the rest of the herd is blaaaathering.
Thanks so much for watching and commenting! (and subscribing) I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects! 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)
I appreciate your content and find your channel to be straightforward and informative. This is refreshing for someone who is looking for reliable sources of information. A freeze dryer is a significant purchase, and I am still on the fence. In my research, I have found much value in your videos. I prefer the "just the facts" style videos. So thank you for that.😊
Yes! The Facebook groups are full of so much crazy misinformation- this is the best source I’ve found and the only one I pretty much watch every video.
Thanks so much for watching and commenting! I don't want to dissuaded anyone from buying a freeze dryer, but I'd say don't get one if you're not really sure.
Wow, lots of comments on this one! That commercial freeze drying of hamburger company I think uses a commercial size freeze dryer. I have a large and only 6 patties fit on one tray. I do lay them flat because I stack them double. So I can do 60 patties in one batch. I always do them raw. Would there be a benefit of cooking them before freeze drying?
I do not _know_ what machines they use but I can make some size guesses based of the photos. What the one patty picture shows should be exactly a large HR size tray - four 5" patties, touching end-to-end equals 20" and side-to-side with about a 1" overlap would be 9"; a good match for the photo. When judged by the visible fat (or feel), raw burger patties even with 20% fat seem to do better than cooked patties even though some of the fat has probably been removed from the cooked patties. The raw patties don't have fat come out during freeze drying, but the cooked patties do, even though there is less fat. I don't worry too much about seeing the fat or not, I still know it's there. I think (I don't know, so I'm guessing) that part of the problem with cooking and then freeze drying meats with the higher fat content is that the cooking squeezes (maybe not the correct word) the muscle fibers and they will no longer absorb the fats. The freeze drying process also shrinks the foods a bit more, pushing out more fat, and making the problem stand out more. The Muscle Behind Meat Science (Updated) ruclips.net/video/1Y81LCtPzNE/видео.html Heat and Its Effects on Muscle Fibers in Meat blog.thermoworks.com/beef/coming-heat-effects-muscle-fibers-meat/ Any time we are freeze drying anything that might have any fat that might come out of the food, we line the trays with paper towels and also put paper towels over the food to help keep the fat away from the rack and chamber. 20% fat before freeze drying 40% fat after drying - Freeze Drying Hamburger Patties - Raw ruclips.net/video/r_CWjR61Cd8/видео.html Again 40% fat in the bag 4 1/2 years later - Rehydrating 4 1/2 Year Old, Freeze Dried, Raw Hamburger Patties ruclips.net/video/gL_fUza_wfI/видео.html Precooked 20% fat (before cooking) burger patties - Freeze Drying Hamburger Patties - Cooked ruclips.net/video/mslcrp6d3dg/видео.html The main mechanisms for the fats to go rancid involve water and/or oxygen and can be TRIGGERED by light and _accelerated by higher temps._ (cooking) We are already removing the water, oxygen. and light. Cooked vs raw: In general I prefer to have as much of my stored food as possible already cooked and ready to eat, except for those we could eat raw anyway. That way - even if cooking or rehydrating later is not an option (for whatever reason) - the food would be able to provide immediate calories and nutrition. Freeze dried raw meats need to be treated the way you would treat any other raw meat. Any pathogens the food might have can still be alive and well in the freeze dried meats. Having said that, beef (steaks & burger patties), pork and salmon patties did just fine raw, sometimes better than cooked. Raw burger patties seem best when we want to grill burgers. Burger patties that are already cooked broke apart more often when freeze drying than the raw ones.
Thanks for this video. I have looked at a couple of videos and after seeing this one clear up so much confusion in a respectful manner and with the research to back it up! I have subscribed. I will share with the wife as we get started on our Freeze Drying Journey. Thank you for all you do here.
Thanks for watching and commenting. Do you already have a freeze dryer? (I have a list in the pinned comment:) 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) Commercial freeze drying companies have to get it right every time or they don't become an old company! Mountain House has been doing this for more than 50 years. (I've been eating their stuff for more than 45 years!)
Thanks for watching and commenting! To be fair most of the research on this one was reading the labels on Mountain House freeze dried food bags. (And checking my own 6 year old FD food) 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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
They are using it as one of the ingredients in the food. It's just one thing that turns out to be an antioxidant, like vitamin C. I don't know the science of how/why it's supposed to work, I've only read these papers about it. Functions of Rosemary Extract in food and its labeling. www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/ Use of rosemary extracts as a food additive efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.721 Other links are in the pinned comment.
Ahhhh Thank You! I have learned so much from your channel. I have a freeze dryer and have hardly used it because of the fear of not doing it correctly. One of my issue is the fat. I have had so many packaged freeze dried foods, and often wonder how they get it so high calorie. How does pemmican last and freeze dried food doesn’t?
Thanks for watching and commenting. Ha! It turns out that my big skill is the ability to read freeze dried food bag labels! 🤣 I've thought it so odd since before we even got our freeze dryer, that home freeze drying people seemed to live in constant fear of anything with fats. 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! (and I don't wash my ice cream either) Eggs are about 50% fat when dried and it seems no one has an issue with those! I only have about 6 years of personal experience with OUR freeze dried items, so I only KNOW it's good for about 5 1/2 years. Remember, I'm just another idiot on the internet. I could be wrong. Research. 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, and they have meats with 40% fat by weight, dry. (with method adjustments) Commercial freeze drying companies HAVE TO get it right every time or they don't become an old company! Mountain House has been doing this for more than 50 years.
Yes, oxygen absorbers are being used to inhibit the fat oxidation. Freeze dried food companies aren't using the rosemary extract _instead of_ the oxygen absorbers, they're using it along with the oxygen absorbers. They are using an extract that, presumably, does not appreciably change the flavors. And not all companies are using it. I was just suggesting that it may be worth looking at. I'm not sure what you mean be "fruitiness." www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100
Sorry, autocorrect changed fruit fresh to fruitiness. Perhaps an extra 0xygen absorber would do the trick for meats that have some fat. By the way, your you tube "style " is just fine, thank you very much.
@@danapitts696 Thanks! I do, and always would, make sure the oxygen absorbers are sized big enough to remove all the current oxygen _and_ any oxygen coming in in the future, so there is no need for two of them. The oxygen absorbers I use in the quart bags are rated for 300 cc's and test out to at least 400 cc's. A quart of air has less than 200 CC's of oxygen, so using a 300 cc oxygen absorber (tested at twice the 200) should have plenty of absorbing capacity to do the job long term.
I laughed so hard at the figurative thumbnail picture! I loved that! My children heard me laugh and came to see what was soooo funny! 🤣Now to finish watching the rest of the video.
Yes, if I EVER use one of those thumbnail with the "You Won't Believe What Happened!" titles, you will want to watch that one! Even I can't imagine what it would be.
You re a true educator, you teach. I don’t even freeze dry yet but before I start I would like to know something about it, that’s why I’m watching this.
Thank you for all the great reliable information. You have taught me a lot. Who cares if you are entertaining or not. You are one of the most knowledgeable freeze dry experts out there.
I am late to the party, but really grateful for this video as fat has been a concern for me for long-term storage. i haven't even done any prepared meals in the fder for this reason! You have opened a whole new world for me. Thank you.
Thanks for watching and for commenting! 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) It's like they can't read a label.
There is a huge difference in the shelf life with the burger patties for 10 years and the mountain house for 30 years. I wonder what the difference is. Thanks for the video!
I assume you're referring to this from the one manufacturer " . . . guarantees a shelf life to 10 years on every product we sell." They go on to say "But with the advances that have been made in the new multi-layered, bonded and composite mylar packaging that we use, you can likely double that and probably even triple . . ." Which would put it at up to 30 years. Storage conditions make a huge difference on the shelf life. Mountain House says their 30 year shelf life is dependent on proper conditions. This manufacturer is new and has no long term history with their products; maybe that's why they only promise 10 years.
@@SchoolReportsit's only cheating if you read the package and pretend you have some exclusive equipment you used to measure it yourself. Your forthright way of teaching is encouraging us to think for ourselves.
I watch you because you DON,T do all that stupid stuff! I love your “just the facts” non-nonsense videos. You are the best! Thank you for such an informative channel.
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
I've never seen/read anything that even suggests that they do. One of the viewer has ". . . been in the Oregon Freeze Dry facility many times. . . " Maybe they know one way or the other and could let us know.
Thanks for watching and commenting! Two main things: Remove all the oxygen and removing all the water. There are plenty of scientific and industry papers out there about food rancidity, and I've found them to be very interesting and informative; Chemists define roughly two ways a product can turn rancid: (Super simplified) 1. Oxidative rancidity: Reaction involves oxygen 2. Hydrolytic rancidity: Reaction involves water (The main mechanisms for it to go rancid involve water and/or oxygen, (and light and/or heat) and we remove them all) Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100 Food spoilage - Rancidity and food chemistry. September 14, 2017 Storing Food - chemical reactions, fats, food enzymes, preservation foodcrumbles.com/food-spoilage-rancidity-and-food-chemistry/ Prevention of Hydrolytic and Oxidative Rancidity and Nutrient Losses in Rice Bran During Storage digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=7859&context=gradschool_disstheses Rancidity www.sciencedirect.com/topics/agricultural-and-biological-sciences/rancidity Functions of Rosemary Extract in food and its labeling. www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/ Use of rosemary extracts as a food additive efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.721 Water Activity (aw) in Foods safefood360.com/wp-content/uploads/Water_Activity_In_Foods.pdf Books: Freeze-Drying of Pharmaceutical and Food Products ISBN-13 : 978-0081014646 (I don't have this one yet - haven't seen a good price yet) Foods and Food Production Encyclopedia ISBN-13 : 978-1468485134 (got the paperback set for a great price) 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) "If you read it on the Internet, it's absolutely true!" - Abraham Lincoln
@@SchoolReports I think, then, my issue are my bags. they are transparent on one side.... probably the light? No Moisture and no o2... I bet it cause of the light...?
@@daveyshmavey Great question! I hope you don't mind if I have to guess a bit on this. I'm not a food scientist (or any other type of scientist:), but the places I would focus on would be: 1) Moisture - Is the food truly 100% dry. Was a _Dry Check_ done before bagging. Has moisture migrated through the bags? If I had questions/doubts about something that's already in storage (or something I'm opening to use or test), and find an issue, I'd run it through a few hours of the "Final Dry" or "Extra" drying cycle (depending on the firmware version) and see if it loses weight. (Example from we mistakenly used bad/thin bags: ruclips.net/video/B0KUfoHuCk4/видео.htmlsi=lrDPUM7_Y2SfOHOy ) 2) Oxygen - Even though you say there was no oxygen, I would check. The bags with transparent panels or sides do not block oxygen transmission as well as fully Metallized bags. (They also tend to be thinner, which allows faster oxygen transmission) 3) initiation of the rancidity reaction - What started the reaction? According to the papers, light or heat (including cooking before freeze drying) can start the reaction. However, the articles also say (If I'm understanding it correctly) that oxygen and/or moisture is _still required_ for the reaction.
I know I'm commenting a very long time since this video, but do you know how much rosemary extract to use and how to apply it when freeze drying meats?
The companies using it are using it as one of the ingredients in the food. It's just one thing that turns out to be an antioxidant, like vitamin C. I don't know the science of how/why it's supposed to work, I've only read these papers about it. Functions of Rosemary Extract in food and its labeling. www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/ Use of rosemary extracts as a food additive efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.721 Other links are in the pinned comment.
I LOVE this video and have subscribed. Doing research before purchasing a freeze dryer. You may see your video views going up in the next few days. It'll be me! HA Thanks so much.
Thank you so much for doing this video! I do mostly "meal in a bag" freeze drying and I've been so worried because most of the meals use ground beef (economical, versatile, rehydrates easily). I also do a lot of scrambled eggs and sausage. All the other RUclipsrs constantly warn about the fat so I've avoided numerous meals or casseroles I've wanted to fd because of the fat content. I really appreciate your candidness and personality, but most of all your fact based guidance. This video makes me feel so much better!
Thanks so much for watching and commenting. I'm really hopeful that we can get more people to simply start reading the labels of commercially made freeze dried foods and wonder why they are being told that they can't have any food with any fat in it. I get asked about fat in freeze drying when I add 8 tablespoons of butter to 14 lbs of mashed potatoes, but not when I FD ice cream or cheese or eggs. Of course it is very important to make sure it's dry, use good bags, and good oxygen absorbers.
I appreciate all your videos and always look forward to them! Both long and short! 😂 You deserve way more subscribers than you have! Thanks for being so informative, and keep those videos comimg! Oh and by the way....... I got my shrimp when it was on sale...thanks to you... and its all freeze dried. Yay!! 😊 and I can't thank you enough for NOT making all those silly faces people do for their thumbnails. I have actually quit watching some channels because of that.
Excellent information! We do truly appreciate your very science and fact based videos! Your precise way of showing us how to freeze dry has been extremely helpful as we venture into freeze drying foods. Thank you for the time you take to demonstrate and explain how and why you do the things you do! It is very rare that I comment on anything online, but want you to know we see the value in what you do!⭐️
Thanks for watching and commenting! It turns out that my big video making skill is the ability to read freeze dried food bag labels! I only have about 6 years of personal experience with _our_ freeze dried items, so I only *know* it's good for about that long. I left links in the pinned comments to a bunch of research items to consider. Remember, I'm just another idiot on the internet. I could be wrong. Research. 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), and they have meats with 40% fat by weight, dry, and guaranteed for 30 years!. Commercial freeze drying companies *_have to_* get it right every time or they don't become an old company! Mountain House has been doing this for more than 50 years.
Thank you. I’ve been doing raw meat just fine. Beef, venison, chicken… I hated hearing to rinse the ground beef. I did not want to do this. I appreciate you making me feel better about what I’m doing.
This was kind of an easy one - Read the package labels and then say - Hey everybody! Look! There is fat in these! I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects! 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)
I’m so thankful for all of your videos! When I asked about the tuna salad and using Miracle Whip instead of mayo and commenting that you figured out the work around cause everyone was saying you can’t FD mayo. You took the time to explain it all to me and now I have beef fajita meat with some fat in the FD. I did some cheesy potatoes as well since our potatoes from the garden were ready. I absolutely love all of your videos. Everyone has a FD nugget of information!! 😊
🤣 Thanks! To be fair, most of the research on this one was reading the labels on Mountain House freeze dried food bags. (And testing my own 5 year old FD food) I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects! Once again, 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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
Great question, I wish I had a good answer. I haven't used Rosemary, I was just saying that's probably worth looking into. I don't know enough about Rosemary to know what form would be better. Until someone had asked about it, I didn't even now that it was being used as an antioxidant. Here are a couple of the papers I have seen about it: www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/ efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2008.721
Thank you for this! I love your videos. Just like I love Rose Red Homestead too because of all the real science and information. Sure, the videos can get long but they are full of so much information! I wish Harvest Right used your info instead of that other (LLS) guy. I can't take his videos at all! Keep doing what you do! So many of us that are serious about this are learning so much from you. Thank you for sharing with us!
Thanks you for continuing to watch and comment! I'm 6 years in and I'm still learning. I'll always look to what the 50 year old freeze drying commercial companies are doing. They HAVE TO get it right every time or they don't become an old company! (Next I'm going to add nitrogen)
You are one of my most favorite RUclipsrs because I trust you, you give facts, and you explain. Also, don't sell yourself short... you can be very humorous but it's a dry sense of humor =)
Thanks. First time I've been compared to Paul Harrell, but I have been called "The Bob Ross of freeze drying" a couple of times! (I need to learn to talk faster on video like Paul!) I've never had a chance meet Paul, but I have watched and liked his work for a long time. (and learned a lot) We are in the same state but hundreds of miles apart.
People have been saying that the commercial companies are using (nitrogen?) as well during packaging, and that is why their meat products could be lasting longer. I have no idea if that is true, have you heard of that?
A lot of commercially packaged foods are nitrogen flushed before sealing the bag. (e.g. Potato chips) Most of the time it"s done instead of oxygen absorbers. The goal is the same as oxygen absorbers - to remove the oxygen and only leave the nitrogen.
You don't have to be an entertainer, however, you did well with the faces made in your introduction:). My freeze dryer is arriving tomorrow. I like watching your channel because of the detail put into the weights and measures. I think it adds a level of assurance going forward in the storage. I am going to try and pattern my freeze dried packing and storage organization after the type that you presented in your videos. Keep up the good work!
Thanks so much for watching and for commenting! I have done some teaching, but I've never been a teacher. (Not a "trained" "Teacher") I was in the food industry (20+ years - for a gourmet fruit & bakery company - I still keep in touch with what's going on there) where, along with my main job, I did some teaching. (Process improvement and quality assurance) After leaving the company, I was a photographer for a few years, next a homeschool dad where I homeschooled our kids in conjunction with charter schools. That morphed into me teaching elective classes at a couple local charter schools geared towards home-school families (3D Design and Printing for 3+ years for 6th - 8th grades), and now another idiot on RUclips!
What about the option of freeze drying foods like steaks with some marbling and then vacuum sealing them well and then freezing them? Would that make them last longer? I understand is defeating the purpose of energy savings but hey, I love my steak.
You could that and it would keep longer. However, raw freeze dried steaks with some marbling, properly freeze dried, sealed in a good Mylar bag, _with_ oxygen absorbers (vacuum in bags is not enough) and stored under the proper conditions, should still be good for years.
@@kenmacphee7400 Whew! Glad to hear that. I've heard from a number of people that have been told that if they vacuum sealed the bags, they *didn't* need to use oxygen absorbers.
I've wondered about it because raw eggs are half fat as you mentioned. I was in long range reconnaissance in Vietnam where I consumed many freeze dried meals, known as LRRP rations. One in particular, spaghetti with meat sauce, was often full of fat. I remember it clearly because we didn't have access to hot water on reconnaissance missions, so we had to rehydrate the meals with cold water. Cold greasy fat was the result. Obviously they didn't have a problem with the fat content. Thanks for the information.
Thanks so much for your comment! As you've said, there is plenty of fat in lots of things we've had over the years. I really don't understand the almost panic level of fear of fat in our home freeze drying, while at the same time ignoring the fat in eggs, ice cream, shredded cheese, etc. Your right; when rehydrating foods with fats, hot water sure helps - *a lot!* 😁
I started to watch your channel before purchasing my freeze dryers, your information has been a great resource. I don't seek "entertainment" in my food preservation, good information and equipment leads to success! I love my Costco FD chicken, even as a snack by itself. I prefer my FD free range raw eggs to cook with over the fresh!
Really appreciate your common sense videos. I would like to know what brand of mylar bags you're using? I tried going back to your older videos and didn't see information on brand.
I put the following in the description of a lot of the videos, but it didn't fit on this one because of all the added reference links. (The description has a limited number of characters) 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/
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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!
Scrambled Eggs with Bacon
mountainhouse.com/collections/breakfasts/products/scrambled-eggs-with-bacon-pouch
Ground Beef
mountainhouse.com/collections/freeze-dried-meats/products/ground-beef-10-can
Creamy Macaroni & Cheese
mountainhouse.com/collections/vegetarian-meals/products/creamy-macaroni-cheese-pouch
Veggie Chorizo Breakfast Scramble
mountainhouse.com/collections/vegetarian-meals/products/veggie-chorizo-breakfast-scramble-pouch
Dried Whole Egg Powder
augasonfarms.com/collections/eggs-dairy/products/dried-whole-egg-powder
Freeze-Dried Beef (100% Real Meat)
augasonfarms.com/collections/meats-proteins/products/freeze-dried-beef-100-real-meat
A couple of the Mountain House videos:
ruclips.net/video/OzOvsDVL_Q8/видео.html
ruclips.net/video/TWmFCX40BQc/видео.html
There are plenty of scientific and industry papers out there about food rancidity, and I've found them to be very interesting and informative;
Chemists define roughly two ways a product can turn rancid: (Super simplified)
1. Oxidative rancidity: Reaction involves oxygen
2. Hydrolytic rancidity: Reaction involves water
(The main mechanisms for it to go rancid involve water and/or oxygen, (and light) and we remove them all)
Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100
Food spoilage - Rancidity and food chemistry. September 14, 2017 Storing Food - chemical reactions, fats, food enzymes, preservation foodcrumbles.com/food-spoilage-rancidity-and-food-chemistry/
Prevention of Hydrolytic and Oxidative Rancidityand Nutrient Losses in Rice Bran During Storage digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=7859&context=gradschool_disstheses
Rancidity www.sciencedirect.com/topics/agricultural-and-biological-sciences/rancidity
Functions of Rosemary Extract in food and its labeling. www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/
Use of rosemary extracts as a food additive efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.721
Water Activity (aw) in Foods safefood360.com/wp-content/uploads/Water_Activity_In_Foods.pdf
Moisture Content and Water Activity ruclips.net/video/-LiSankbfSk/видео.html
Water Activity in Foods ruclips.net/video/zqutTpEURMk/видео.html
Water Activity of Foods | Food Technology Lecture ruclips.net/video/oZpXisYAltU/видео.html
Books:
Freeze-Drying of Pharmaceutical and Food Products ISBN-13 : 978-0081014646 (I don't have this one yet - haven't seen a good price yet)
Foods and Food Production Encyclopedia ISBN-13 : 978-1468485134 (got the paperback for a great price)
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 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)
Remember, I'm just another idiot on the internet. Don't listen to me. I could be wrong. Research. 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)
Because I am here for help, because I have money invested in this machine. I want to do it right. I trust this guy, he is methodical.
One of the MAIN reasons me and my husband love your videos is that you are informative and no nonsense and honestly you are one of the most believable you tubers that we watch. We appreciate your time and things we learn from you!! Keep doing what you do!!! Also, RoseRedHomestead is a lot like you and she teaches a lot of science and facts as she has a science back ground as a professor for the University of Utah. By far you two are the ones we look to for how you two do it!! Thanks again!!
I couldn’t agree with you more!!!
I love RoseRed too for the same reasons!
Thanks a lot!
@@nanmaco I hate that happened but I have watched her for years and she is normally 100% on.
Spot on, I have learned far more here than all the other channels combined, Thanks Dan!
You have delivered a master class on freeze drying from beginning to end and anyone who can't see or appreciate that has way bigger problems than freeze drying. Glad I found you and glad you have maintained your integrity and sincerity instead of selling out and pushing products or click bait for views. Hope you have a great day!
I agree Florida Man! I'm an engineering student and love freely available information. I'm tired of proprietary and secret info people push. Dan is our man. I appreciate you putting time on these videos for the next generation to benefit from! Love you brotha!
Thanks!
How is this channel not bigger??? It’s sooo informative! Thank you so much for your knowledge and expertise! I hit the like bottom on everyone I watched! I am a loyal fan!
Thanks a lot for watching and commenting.
Retired Professional Chemical Engineer here. I like your style and value your content. Thanks for the information on fat. I think the key is to make sure our food is truly dry. The technique of continuing to dry until weight change is undetectable at 1 gm per tray resolution is very valuable. It takes much longer ( typically ~50 hours/batch) than the machine indicates, but I’m not in a rush.
Yes. Freeze drying is science, not microwave cooking.
I agree completely about the weighing to determine being dry. If you are in a rush buy the freeze dried food. Also the moisture meters that I've seen used are designed for wood moisture and hardly reliable.
Can you please take the time to do a video on weighing your trees before they go in and knowing from that when your food is properly dried?
@@jeannettelavoie9829 I'm sorry, somehow I missed seeing your comment. (sometimes YT doesn't notify me of new comments)
I show doing the _Dry Check_ weighing process in many of the videos, but I can try to do a video just showing the process. (added to my video list - thanks!)
Mixed Vegetables - Every Little Detail - ruclips.net/video/lpa3db5al20/видео.htmlsi=IIcsuCGTtEG2aOQb
I love all the science evidence based education you bring us - and with just the right amount of entertainment (tshirts, dad jokes). I encourage everyone to weight check for dryness. YOU’RE ENTIRELY AWESOME!
You’ve opened up a new world to me after being terrified the past two years of FD fattier beef. Sent you a week of coffee. Thank you!
Thanks for watching and commenting! (And thanks so much for the coffee!)😁
This was one of the easier videos to make - Read the package labels and then say - Hey everybody! Look! There is fat in these!
These are 20% fat by weight _before_ freeze drying and they have held up great so far. Rehydrating 4 1/2 Year Old, Freeze Dried, Raw Hamburger Patties - ruclips.net/video/gL_fUza_wfI/видео.htmlsi=A12jYZydxbYwAEua
I've always thought it odd that there is such a fear of fats in the freeze dried food. 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, but not when I do ice cream or cheese or eggs! (or other foods with _lots_ of hidden fats) Eggs have a lot of fat!
I only have 6 years of personal experience with OUR freeze dried items, so I only KNOW it's good for about 6 years. I assume that some foods will have a shorter shelf life; Mountain House only gives their ice cream bars a 3 year life span, and by way of comparison, has freeze dried ground beef that's good for 30 years.
I assume (without proof, because I only have 6+ years of data) that we should be able to get a similar shelf life for similar products. If we could get 50% of that I'd be happy. However, we probably don't have the exact same product, I'm sure they have spent a LOT of time and money to perfect their recipes, ingredients, and processes.
I'm a big advocate of rotating and monitoring my pantry of stored foods, so I might never have any that gets even 15 or 20 years old.
I've heard from a couple of viewers that said they were kicked out of freeze dryer groups for saying that some commercial freeze dried foods have fat, or that maybe they should check to make sure it's dry before bagging. (I think they said Face Book groups? I don't do those things)
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.
🤣 I have to apologize for many of my older videos. Even I hate to look at them! They may be okay if you already know about freeze drying.
In my focus to keep them very short, most of my older, shorter videos are almost devoid of information! I tried hard to keep the videos down to less then 10 or 15 minutes, no matter what I had to cut out! (Like information!)
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)
Up until now I’ve limited my proteins to turkey/chicken breast and planned on adding fat later from canned Wagyu beef tallow. Tomorrow I freeze dry raw fatty hamburgers! Thank you 🎉
@@docspaugh Freeze dried, raw, preformed burger patties are surprising how dry and _non_ oily they feel. They feel like cardboard. I would suggest turning the tray temperature down to 120ºf or even 115º Freeze Drying Hamburger Patties - Raw ruclips.net/video/r_CWjR61Cd8/видео.htmlsi=mKTUzKJHdu2XaOMl
Spiral sliced ham is awesome for sandwiches! (True of most thin sliced meats) Ham on the go - ruclips.net/video/Y1Gea8bVZ50/видео.htmlsi=5DXjrl3hfrbO8D9v
WOW WOW WOW! Thank you so much! I have been concerned about the fat in my freeze dried meats going rancid because of people saying it would. YOU have done the research and bring proof to the table. I'm very grateful. Now I will FD meat without rinsing all the flavor out. Wish I had seen this sooner.
Thanks for watching and commenting!
To be fair, most of the research on this one was reading the labels on commercial freeze dried food bags and reading a few papers about food rancidity. (And testing my own 6 year old FD food)
I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects!
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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
You are NOT an idiot. We appreciate your intelligence, hard work, and research. You are our go to site for freeze drying. And we do find you entertaining.
Thanks!
That’s exactly what I like about you! I’m not here to be entertained but to get the facts! You are one of my favorites, for everything Freeze Drying. I know I can trust you because you are very methodical and are not afraid to admit when you aren’t sure about something but just that it has worked well for you. I am happy for you doing this video because I am one of those who, early on, have asked about the safety of freeze drying food with fat in it. There is a lot out there about it, and I’m pretty new at FD’ing!
I wouldn’t bother with meat that I have to rinse all the fat and flavor, as well as nutrients out, with boiling water. Thank you, thank you ! Can’t wait to watch the rest of your video! Keep doing what you’re doing, we love you! ❤
I JUST started researching freeze drying food at home. I haven't even bought anything yet. So, of course I took to YT. I've watched the channel you are referencing and heard them say you have to remove ALL fat to freeze dry. I asked myself, "Why can't I freeze dry fat???? I've been eating backpacking freeze dried food with fat in them for decades!" I noticed that channel just looked at the food and said, "It's dry so it's done". There must be some scientific way that will tell me besides just eye balling it!
Soooooooo glad I kept looking and found this channel confirming I can!! TY😊
Yep! If you're not checking , you're just guessing!
Thanks so much for watching and commenting.
I am so glad you have taken the time to tell the rest of us the facts. I really enjoy watching your videos. You are so clear in making points and demonstrating how to do each thing. Thank you so much!
I've wondered and been so confused about this because of the fact that you can freeze dry cheese, heavy cream, ice cream, nuts etc... all have a lot of fat. I will not rinse my meat! That is absurd. Thank you for this. 👍
Exactly! Sometimes a person will say, in the _same comment,_ how the 5% fat meat needs to be washed, and then say how they freeze dry eggs, which are 50% fat!
If they're going to wash the life out of it, they might as well use tofu. (and I'm not sure that's food)🤣
And, as always, 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)
My freeze dryer is still on lay-a-way but I've been watching and learning from you and I've collected the pans,, the thermometers, the parchment paper already. I have gotten so many ideas from watching you and I can't thank you enough for sharing what you have learned. down below (a while ago) I asked if I could freeze Italian sausage, and I now realize I can and I already have started freezing my leftovers rather than feeding the chickens and the dog (but lets not tell them). Keep up the videos, I love watching and learning, Thanks again for sharing.
Thank you sir. I'm less than a minute in to this first video I've ever seen from your collection and you've made me happy. I believe fat needs to stay attached to the meat we eat and I've been searching for answers on how to preserve it in the face of all the naysayers in the canning and freeze drying groups. I'm so new to freeze drying it hasn't been plugged in yet.
Thanks for checking out our video and leaving a comment!
I don't know what it is about people home freeze drying and fat; it never made sense to me. Commercial companies make freeze dried food with fat in them and it doesn't magically change because we're doing it a home. It's still the same process!
Rehydrating 4 1/2 Year Old, Freeze Dried, Raw Hamburger Patties ruclips.net/video/gL_fUza_wfI/видео.htmlsi=rvD_5RDCNoRUfv2W
I've heard from a couple of viewers that said they were kicked out of freeze dryer groups for saying that some commercial freeze dried foods have fat, or that maybe they should check (by doing a _Dry Check_ ) to make sure it's dry before bagging. (I think they said Face Book groups? I don't do those things)
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.
AMEN!!!!! I have been saying this same things for months and months. I have no problem with fats within reason. Thank you for posting this info!
Love the no nonsense, and you have such a large amount of experience, I would trust your advice. Been watching for a long time.
Thanks! I'll have to go get caught up with yours, I hadn't checked since you first got your large up and running with the giant UPS.
@@SchoolReports Yeah, that UPS is a life saver, additional costs but sure is needed out here. Thanks again for the fact based info on fat. It will help me change up my thinking.
This was kind of an easy one - Read the package labels and then say - Hey everybody! Look! There is fat in these!
I was looking at getting a 30 amp UPS. They do not just give those away. 🤣 But if you need one like you do, it would be worth it.
Love your videos. Facts will every time.
Spam: Canned pork shoulder, Hawaiian's love the stuff. It 's a kind of compressed meat in a can. I detest the stuff, because we ate a lot of similar meat byproduct when I was a kid.
😁 Yes, we (my sister) have freeze dried Spam. Batch 574 - Sister's Turkey Spam & Canned Ham Slices - ruclips.net/video/pZ2I1JtB6k4/видео.htmlsi=3n7TGcHJisP5Uc8R
The one commenter I was referring to in the video said that Spam "broke their machine." My question was - How did Spam break a freeze dryer? 🤣 I never found out.
The Bob Ross of freeze drying x I think your both blooming wonderful x thank you kindly x
Thanks!
And over here we'll have some happy little burger patties. . . . 🤣
I am trying to learn as much as I can. I like your honesty, science, and straight forward teaching. No need, or time, for gimmicks!
Appreciate the information shared
Just found your channel and followed for the information. Appreciate these types of videos. I want to see some freeze dried coffee recipes in the future or maybe you already did one?
Thanks for watching and commenting!
Coffee? Kind of. 🤣
I did freeze dry some Dutch Bros Coffee drinks for my sister. They were shorter videos and don't show every step, like the Dry Check.
Freeze Drying Dutch Bros Coffee: Dutch Freeze drinks - ruclips.net/video/0SiqpD_snbU/видео.html
Freeze Drying Dutch Bros Coffee - Had a Power Outage - ruclips.net/video/kfviZzlBG5Y/видео.html
Coffee was one of the first freeze-dried products to be marketed on a large scale. It's so cheap and good that I don't make my own.
This is by far my most hated video I've made (and my personal favorite video - it was fun to make:) Apparently some people can't take a joke; maybe they don't notice the video was put up on April 1st? - How We Do Freeze Dried Coffee - You can't do it better than commercial (or cheaper) - Why Try? ruclips.net/video/gCRgz9TktmM/видео.html
I also tried freeze drying a sample of freshly ground coffee. It made the Worst. Coffee. Ever. (My son works roasting and grinding coffee - we always have very freshly roasted coffee)
Maybe I'll read up on how the big companies make it work and try again someday. I know they extract the coffee as a very, very thick liquid before freezing.
I wanted to say thank you for the information you provide, you do a great job. I have been looking at freeze dryers and your video's are very informative and you document you sources!
🤣 Thanks! And thanks for watching and commenting.
To be fair most of the research on this one was reading the labels on Mountain House freeze dried food bags. (And testing my own 5 year old FD food)
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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
@@SchoolReports Yeah we have the same joke in my house....
The rocks in the water, great picture, its on the Oregon coast if not mistaken, I have taken similar shots of them.
I really appreciate your videos with all the good information. I just got the Stay Fresh FD and like it. I follow your protocol for making shure my food is dry. So far it has not been dry when the FD thinks it is. Thanks again!
Thanks.
Yes. it's The Three Graces north of Tillamook.
SchoolReports, thank you for the education on this matter, I have been made to believe and I never did the research myself. You have changed my mind for sure. thank you, sir.
Thanks!
To be fair, most of the research on this one was reading the labels of the Mountain House freeze dried food bags that I've been using for almost 50 years! (And checking my own 6 year old FD food) This video kind of took care of itself :) - Read the package labels and then say - Hey everybody! Look! There is fat in these! But "They" keep saying that there can be no fat in freeze drying! (And then "they" do cheese, eggs, and ice cream!)
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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
@@SchoolReports I agree with you I just never read the labels and took them for their word. Now I know. thank you again,.
Yes would love a live stream any info. On freeze drying fatty type meat!
Thanks. I'm still trying to get caught up on things.
When we do our meats we do trim off any loose fat. (But this is mostly because we don't like the fat on our meat and would have trimmed it for any storage method) We don't really worry about little bits of fat and it has done perfectly for over 5 years now.
i love the details and watching your videos. I trust your knowledge and so i learn so much from you. i got my dryer working right now.
Thanks!
👍Very glad to hear yours is working; What ended up being the issue?
Oh man, I am so glad for this video. I love your videos (you replied on one of my comments I made about your repetitiveness on certain things and I appreciate why you repeat things! :) ) because of all the great technical info you provide. I learned about weighing my trays from you and have led others to your channel as well because of it! I will definitely stick around all the way to the end and likely comment again! LOL!
Thanks!
This is why I enjoy your channel. Very informative, educational, and not a lot of fluff for viewership. Keep it up the good work.
Thanks for watching and for commenting!
I for one really appreciate your approach. No nonsense, just the need to know information. I have learned so much from watching you.
Thanks, I appreciate your comments. This video kind of took care of itself :) - Read the package labels and then say - Hey everybody! Look! There is fat in these! But "They" keep saying that there can be no fat in freeze drying! (And then "they" do cheese, eggs, and ice cream!)
Thanks for your no nonsense explanations and backing it up with factual information. In this day and age, it's hard to just get definitive information.
So again.. Thanks.
Thanks! I don't know if mine makes it to the level of definitive information, but I can read a package label! 🤣
Thank you! I am relieved there can be fat in freeze dried meats.
Just some examples of commercial companies are doing it; if they can we probably can too. (with method adjustments)
I have been known to send a few skating remarks to these people who think there’s no fat and freeze dried food. I frequently encourage them to read the labels.
😁Watch out, I've heard from a couple of viewers that said they were kicked out of freeze dryer groups for saying that some commercial freeze dried foods have fat, or that maybe they should check to make sure it's dry before bagging. (I think they said Face Book groups? I don't do those things)
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.
I value your opinion. I really just need to be able to freeze dry lactose, free, milk, whole and probably some leftovers specifically meat I think a freeze dryer is probably more than I need however, it is very frustrating not to be able to get what I would really like to have would you recommend someone who is 74 getting a freeze dryer for small batches? I don’t think I’m really making myself very clear. I think I will probably get one. I just don’t know what size. All the ones that you listed on the next comment thought well maybe I should look at something small like that but they just don’t sound very reliable Any ideas?
@@MamaHand1949 If I understand it correctly, you are considering buying a freeze dryer. I love being able to freeze dry just what we want and not have to rely on commercial freeze dried food.
First, you need to know that they are louder than most anyone would want to have in any room they live in, meaning it needs to be in a spare room, garage, basement, etc.
The only brands I would currently consider are the Harvest Right and the Blue Alpine Freeze Dryers. (And I've never seen the Blue Alpine in person) One thing to consider about machine size is that the operating costs per batch are about the same for the small and the medium.
None of the freeze dryers are cheap, but the small Harvest right _is_ the lowest cost option that I know of, it's $700 less than the Blue Alpine and $600 less than the Harvest Right medium.
Thank you so much for your reply. I have not really thought about this noise level. Again, thank you so very much.
@@MamaHand1949 You're welcome! When it's something that's going to be running overnight or even 2 days straight, noise _is_ an issue and is often ignored. (Or lied about?) The sound levels are sometimes described as similar/the same as a dishwasher. I would say if your dishwasher sounded like the freeze dryer (and ran for 30 hours), people wouldn't have them in their kitchens. The sound level reminds me of a commercial dishwasher. It's fine as long as there is a door between me and the freeze dryer. 😁 I don't what to dissuade anyone from getting a freeze dryer, but I also want people to understand what they are actually getting into and have realistic expectations.
You referred this me to this link after i just watched you rehydrate 2018 tri ti. I have been wondering about those companies that sell bacon, steaks with obvious fat in them and i have been avoiding meats with fat since i got my freeze drier and i think of all the money i could've saved!! Thanks again for sharing your knowledge
Looking for meat sale now.😮
Thanks for letting me know that you made it over here to this video!
(This video _may_ have been made after reading one too many anti fat comment saying that I couldn't do what _I had just shown me doing!_
I'm just finishing making the next video showing rehydrating more raw beef from 2018 and some cooked beef from 2022. 👍 We just bought lbs of Tri Tip ($4.09/lb) and we're going to check tomorrow to see if they have more. Our personal preference (and always has been) is for the lower fat cuts of meat, like the trimmed Tri Tip, but we don't mind a bit of marbling.
So many foods that the anti fat people are freeze drying have a lot of fat, but the fat fearful seem to ignore it and focus on _any visible_ fat. (Or they don't know) Cheese, ice cream, and eggs, all can have more fat than beef.
I just got into your channel. I just got into freeze drying. I appreciate what you do, its extremely informative, easy to follow with. I like your format. Keep doing what you are doing and I'll keep watching and sharing your videos with my mutual assistant group!
Thanks for watching and for commenting!
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!" 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
I appreciate you addressing this issue. I am looking into freeze drying, and this was a question I have had. I stopped buying Mountain House when they changed some recopies to gluten free and kept the names. They are terrible now and I lost all confidence in Oregon Freeze Dry. May they rest in pieces...
Thanks for watching and for commenting.
That's too bad to hear that Mountain House has done that. I haven't had any of those, as far as I know, but I haven't had to buy any for years. I do like all my own recipes better than theirs anyway:) I wonder when the gluten free fad will end.
Did you see my homemade vs Mountain House beef stew video? ruclips.net/video/w_p5j5oyX5M/видео.htmlsi=MOvQoDGWPTzC-rEg
@@SchoolReports The change was around Mar 2020. Try the new gluten free Breakfast Skillet. It is terrible and the reviews since reflect that.
@@derf_the_mule1405 Thanks for the heads-up! I think I'll try to avoid the new ones. (Unless I need to for a comparison with my own versions)
This is one of the best, most educational videos you have done, EVER! All you videos are a joy to watch and I’m always learning, even at 58 yrs old. I just had to replace my relay board, (under warranty barely) and the new software update looks to have addressed some of the old issues. But I will forever do the weight test on every batch! Thank you for your work.
MT.
Thanks so much for that. This one kind of took care of itself :) - Read the package labels and then say - Hey everybody! Look! There is fat in these! But _"They"_ keep saying that there can be no fat in freeze drying! (And then "they" do cheese, eggs, and ice cream!)
So far my machine has been relatively trouble free, though we did have a melted power wire early on. I sure would love to know the percentage of machines that end up with issues. 🤔 I assume it's actually a low percentage, but I have no way of knowing. And when it's your machine, its a 100% fail!
After watching your videos, I started feeling much more comfortable with the process of freeze drying my food. I learned from you how important it is to weigh my food before and when it is supposedly dry, then put it back in until it it is no longer losing weight. Now I feel like my food is properly freeze dried. Thank you for your videos!
I've been surprised again and again about the amount of water in "dry" things. Like the "dry" Minute rice that we did; that was a surprising amount of water.
I’ve had my HarvestRight for about year now and have learned a lot from utubers but you by far are my most trusted source. Thank you for easing my mind about fat in the food and the method for weighting the trays to insure maximum drying.
Thanks for watching and commenting!
To be fair most of the research on this one was reading the labels on Mountain House freeze dried food bags. (And testing my own 5 year old FD food) I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects!
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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
Amen Brother! Push back with both hands and put your back into it.
🤣 Lift with your legs - Push with your back 🤣
I watched your burger video earlier this week and YT recommended this video. I wanted to let you know that I VERY much appreciate your videos and you've another subscriber to your channel. Thank you for questioning what the rest of the herd is blaaaathering.
Thanks so much for watching and commenting! (and subscribing)
I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects!
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)
I appreciate your content and find your channel to be straightforward and informative. This is refreshing for someone who is looking for reliable sources of information. A freeze dryer is a significant purchase, and I am still on the fence. In my research, I have found much value in your videos. I prefer the "just the facts" style videos. So thank you for that.😊
I appreciate it too!
Yes! The Facebook groups are full of so much crazy misinformation- this is the best source I’ve found and the only one I pretty much watch every video.
Thanks so much for watching and commenting!
I don't want to dissuaded anyone from buying a freeze dryer, but I'd say don't get one if you're not really sure.
Thank you for sharing this info with everyone!
Thanks for watching and commenting!
To be fair most of the research on this one was reading the labels on Mountain House freeze dried food bags.
Appreciate the focus on the practical detail. Much better for troubleshooting.
Interesting, thanks for sharing and your patience
Wow, lots of comments on this one! That commercial freeze drying of hamburger company I think uses a commercial size freeze dryer. I have a large and only 6 patties fit on one tray. I do lay them flat because I stack them double. So I can do 60 patties in one batch. I always do them raw. Would there be a benefit of cooking them before freeze drying?
I do not _know_ what machines they use but I can make some size guesses based of the photos. What the one patty picture shows should be exactly a large HR size tray - four 5" patties, touching end-to-end equals 20" and side-to-side with about a 1" overlap would be 9"; a good match for the photo.
When judged by the visible fat (or feel), raw burger patties even with 20% fat seem to do better than cooked patties even though some of the fat has probably been removed from the cooked patties. The raw patties don't have fat come out during freeze drying, but the cooked patties do, even though there is less fat. I don't worry too much about seeing the fat or not, I still know it's there.
I think (I don't know, so I'm guessing) that part of the problem with cooking and then freeze drying meats with the higher fat content is that the cooking squeezes (maybe not the correct word) the muscle fibers and they will no longer absorb the fats. The freeze drying process also shrinks the foods a bit more, pushing out more fat, and making the problem stand out more. The Muscle Behind Meat Science (Updated) ruclips.net/video/1Y81LCtPzNE/видео.html Heat and Its Effects on Muscle Fibers in Meat blog.thermoworks.com/beef/coming-heat-effects-muscle-fibers-meat/
Any time we are freeze drying anything that might have any fat that might come out of the food, we line the trays with paper towels and also put paper towels over the food to help keep the fat away from the rack and chamber.
20% fat before freeze drying 40% fat after drying - Freeze Drying Hamburger Patties - Raw ruclips.net/video/r_CWjR61Cd8/видео.html
Again 40% fat in the bag 4 1/2 years later - Rehydrating 4 1/2 Year Old, Freeze Dried, Raw Hamburger Patties ruclips.net/video/gL_fUza_wfI/видео.html
Precooked 20% fat (before cooking) burger patties - Freeze Drying Hamburger Patties - Cooked ruclips.net/video/mslcrp6d3dg/видео.html
The main mechanisms for the fats to go rancid involve water and/or oxygen and can be TRIGGERED by light and _accelerated by higher temps._ (cooking) We are already removing the water, oxygen. and light.
Cooked vs raw: In general I prefer to have as much of my stored food as possible already cooked and ready to eat, except for those we could eat raw anyway. That way - even if cooking or rehydrating later is not an option (for whatever reason) - the food would be able to provide immediate calories and nutrition.
Freeze dried raw meats need to be treated the way you would treat any other raw meat. Any pathogens the food might have can still be alive and well in the freeze dried meats.
Having said that, beef (steaks & burger patties), pork and salmon patties did just fine raw, sometimes better than cooked. Raw burger patties seem best when we want to grill burgers. Burger patties that are already cooked broke apart more often when freeze drying than the raw ones.
Thanks for this video. I have looked at a couple of videos and after seeing this one clear up so much confusion in a respectful manner and with the research to back it up! I have subscribed. I will share with the wife as we get started on our Freeze Drying Journey. Thank you for all you do here.
Thanks for watching and commenting. Do you already have a freeze dryer? (I have a list in the pinned comment:)
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)
Commercial freeze drying companies have to get it right every time or they don't become an old company! Mountain House has been doing this for more than 50 years. (I've been eating their stuff for more than 45 years!)
Excellent class and info! Thank you
Thanks for watching and commenting!
To be fair most of the research on this one was reading the labels on Mountain House freeze dried food bags. (And checking my own 6 year old FD food)
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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
How would we go about using Rosemary extract to preserve our freeze-dried food?
They are using it as one of the ingredients in the food. It's just one thing that turns out to be an antioxidant, like vitamin C. I don't know the science of how/why it's supposed to work, I've only read these papers about it.
Functions of Rosemary Extract in food and its labeling. www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/
Use of rosemary extracts as a food additive efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.721
Other links are in the pinned comment.
aaannnddd BOOM! Excellent information. THANK YOU!! And a live-stream sounds fun!
❤❤ don’t stop giving us all your inspiration and excellent info.
Your intro to this video earned you a subscriber! I love to see real people doing real things without all the fluff.
Thanks!
Ahhhh Thank You! I have learned so much from your channel. I have a freeze dryer and have hardly used it because of the fear of not doing it correctly. One of my issue is the fat. I have had so many packaged freeze dried foods, and often wonder how they get it so high calorie. How does pemmican last and freeze dried food doesn’t?
Thanks for watching and commenting.
Ha! It turns out that my big skill is the ability to read freeze dried food bag labels! 🤣 I've thought it so odd since before we even got our freeze dryer, that home freeze drying people seemed to live in constant fear of anything with fats. 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! (and I don't wash my ice cream either) Eggs are about 50% fat when dried and it seems no one has an issue with those! I only have about 6 years of personal experience with OUR freeze dried items, so I only KNOW it's good for about 5 1/2 years.
Remember, I'm just another idiot on the internet. I could be wrong. Research. 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, and they have meats with 40% fat by weight, dry. (with method adjustments)
Commercial freeze drying companies HAVE TO get it right every time or they don't become an old company! Mountain House has been doing this for more than 50 years.
Instead of Rosemary or fruitiness, could one use 2 Oxygen absorbers to inhibit fat oxidation? 1:49 26 jan 24
Yes, oxygen absorbers are being used to inhibit the fat oxidation.
Freeze dried food companies aren't using the rosemary extract _instead of_ the oxygen absorbers, they're using it along with the oxygen absorbers. They are using an extract that, presumably, does not appreciably change the flavors. And not all companies are using it. I was just suggesting that it may be worth looking at.
I'm not sure what you mean be "fruitiness."
www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100
Sorry, autocorrect changed fruit fresh to fruitiness. Perhaps an extra 0xygen absorber would do the trick for meats that have some fat. By the way, your you tube "style " is just fine, thank you very much.
@@danapitts696 Thanks!
I do, and always would, make sure the oxygen absorbers are sized big enough to remove all the current oxygen _and_ any oxygen coming in in the future, so there is no need for two of them. The oxygen absorbers I use in the quart bags are rated for 300 cc's and test out to at least 400 cc's.
A quart of air has less than 200 CC's of oxygen, so using a 300 cc oxygen absorber (tested at twice the 200) should have plenty of absorbing capacity to do the job long term.
BTW we just finished batch # 50 yesterday! Woohoo! Little over 300lbs of food. Thanks for the inspiration.
Congratulation!
I laughed so hard at the figurative thumbnail picture! I loved that! My children heard me laugh and came to see what was soooo funny! 🤣Now to finish watching the rest of the video.
Yes, if I EVER use one of those thumbnail with the "You Won't Believe What Happened!" titles, you will want to watch that one! Even I can't imagine what it would be.
Yes! Those are always the worst and I scroll by. Love your channel!
Thank you for not doing the click bait thumbnails! I'm a fan of longer videos as long as they're informative ❤
Thanks so much for watching and for commenting!
Thank you for this, the voice of reason and logic! This is why I watch your channel.
Thanks for watching and for commenting!
It turns out that my big skill is reading commercial freeze dried food labels. 🤣😁
Lol to the thumbnail comment as they drive me nuts.Love your channel as well and I've learned a lot.
You re a true educator, you teach. I don’t even freeze dry yet but before I start I would like to know something about it, that’s why I’m watching this.
Thanks for watching and commenting!
Thank you for all the great reliable information. You have taught me a lot. Who cares if you are entertaining or not. You are one of the most knowledgeable freeze dry experts out there.
I am late to the party, but really grateful for this video as fat has been a concern for me for long-term storage. i haven't even done any prepared meals in the fder for this reason! You have opened a whole new world for me. Thank you.
Thanks for watching and for commenting!
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) It's like they can't read a label.
There is a huge difference in the shelf life with the burger patties for 10 years and the mountain house for 30 years. I wonder what the difference is. Thanks for the video!
I assume you're referring to this from the one manufacturer " . . . guarantees a shelf life to 10 years on every product we sell." They go on to say "But with the advances that have been made in the new multi-layered, bonded and composite mylar packaging that we use, you can likely double that and probably even triple . . ." Which would put it at up to 30 years. Storage conditions make a huge difference on the shelf life. Mountain House says their 30 year shelf life is dependent on proper conditions. This manufacturer is new and has no long term history with their products; maybe that's why they only promise 10 years.
Finally! Some small bit of sanity in my day. Thank you for this.
Thanks! I feel like it's almost cheating - I'm just reading food package labels on video!
@@SchoolReports Well you see, that's sort of the point. You are actually *reading the labels*. Like I said, sanity. Again, thank you.
@@SchoolReportsit's only cheating if you read the package and pretend you have some exclusive equipment you used to measure it yourself. Your forthright way of teaching is encouraging us to think for ourselves.
Excellent video, I was suspicious of fat myself but I knew somehow it was unfounded. Good research!
I watch you because you DON,T do all that stupid stuff! I love your “just the facts” non-nonsense videos. You are the best! Thank you for such an informative channel.
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
I appreciate everything you do to help us.
Thanks for watching and for commenting!
Does Mountain House radiate the packages?
I've never seen/read anything that even suggests that they do.
One of the viewer has ". . . been in the Oregon Freeze Dry facility many times. . . " Maybe they know one way or the other and could let us know.
Great info! I would like to see or know how to make sure the fat in meat doesn’t give the food a rancid taste.
Thanks for watching and commenting!
Two main things: Remove all the oxygen and removing all the water.
There are plenty of scientific and industry papers out there about food rancidity, and I've found them to be very interesting and informative;
Chemists define roughly two ways a product can turn rancid: (Super simplified)
1. Oxidative rancidity: Reaction involves oxygen
2. Hydrolytic rancidity: Reaction involves water
(The main mechanisms for it to go rancid involve water and/or oxygen, (and light and/or heat) and we remove them all)
Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100
Food spoilage - Rancidity and food chemistry. September 14, 2017 Storing Food - chemical reactions, fats, food enzymes, preservation foodcrumbles.com/food-spoilage-rancidity-and-food-chemistry/
Prevention of Hydrolytic and Oxidative Rancidity and Nutrient Losses in Rice Bran During Storage digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=7859&context=gradschool_disstheses
Rancidity www.sciencedirect.com/topics/agricultural-and-biological-sciences/rancidity
Functions of Rosemary Extract in food and its labeling. www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/
Use of rosemary extracts as a food additive efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.721
Water Activity (aw) in Foods safefood360.com/wp-content/uploads/Water_Activity_In_Foods.pdf
Books:
Freeze-Drying of Pharmaceutical and Food Products ISBN-13 : 978-0081014646 (I don't have this one yet - haven't seen a good price yet)
Foods and Food Production Encyclopedia ISBN-13 : 978-1468485134 (got the paperback set for a great price)
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)
"If you read it on the Internet, it's absolutely true!" - Abraham Lincoln
@@SchoolReports I think, then, my issue are my bags. they are transparent on one side.... probably the light? No Moisture and no o2... I bet it cause of the light...?
@@daveyshmavey Great question! I hope you don't mind if I have to guess a bit on this.
I'm not a food scientist (or any other type of scientist:), but the places I would focus on would be:
1) Moisture - Is the food truly 100% dry. Was a _Dry Check_ done before bagging. Has moisture migrated through the bags? If I had questions/doubts about something that's already in storage (or something I'm opening to use or test), and find an issue, I'd run it through a few hours of the "Final Dry" or "Extra" drying cycle (depending on the firmware version) and see if it loses weight. (Example from we mistakenly used bad/thin bags: ruclips.net/video/B0KUfoHuCk4/видео.htmlsi=lrDPUM7_Y2SfOHOy )
2) Oxygen - Even though you say there was no oxygen, I would check. The bags with transparent panels or sides do not block oxygen transmission as well as fully Metallized bags. (They also tend to be thinner, which allows faster oxygen transmission)
3) initiation of the rancidity reaction - What started the reaction? According to the papers, light or heat (including cooking before freeze drying) can start the reaction. However, the articles also say (If I'm understanding it correctly) that oxygen and/or moisture is _still required_ for the reaction.
@@SchoolReports Great info! I appreciate it! Gives me more to look into, think about and try!
Thank you so much sir, I'll be watching all your videos!
Thank you for your great information ❤
Thanks for watching and commenting!
I know I'm commenting a very long time since this video, but do you know how much rosemary extract to use and how to apply it when freeze drying meats?
The companies using it are using it as one of the ingredients in the food. It's just one thing that turns out to be an antioxidant, like vitamin C. I don't know the science of how/why it's supposed to work, I've only read these papers about it.
Functions of Rosemary Extract in food and its labeling. www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/
Use of rosemary extracts as a food additive efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2008.721
Other links are in the pinned comment.
Great info. thank you very much.
I LOVE this video and have subscribed. Doing research before purchasing a freeze dryer. You may see your video views going up in the next few days. It'll be me! HA Thanks so much.
Thank you so much for doing this video! I do mostly "meal in a bag" freeze drying and I've been so worried because most of the meals use ground beef (economical, versatile, rehydrates easily). I also do a lot of scrambled eggs and sausage. All the other RUclipsrs constantly warn about the fat so I've avoided numerous meals or casseroles I've wanted to fd because of the fat content. I really appreciate your candidness and personality, but most of all your fact based guidance. This video makes me feel so much better!
Thanks so much for watching and commenting.
I'm really hopeful that we can get more people to simply start reading the labels of commercially made freeze dried foods and wonder why they are being told that they can't have any food with any fat in it.
I get asked about fat in freeze drying when I add 8 tablespoons of butter to 14 lbs of mashed potatoes, but not when I FD ice cream or cheese or eggs.
Of course it is very important to make sure it's dry, use good bags, and good oxygen absorbers.
I appreciate all your videos and always look forward to them! Both long and short! 😂 You deserve way more subscribers than you have! Thanks for being so informative, and keep those videos comimg! Oh and by the way....... I got my shrimp when it was on sale...thanks to you... and its all freeze dried. Yay!! 😊 and I can't thank you enough for NOT making all those silly faces people do for their thumbnails. I have actually quit watching some channels because of that.
Excellent information! We do truly appreciate your very science and fact based videos! Your precise way of showing us how to freeze dry has been extremely helpful as we venture into freeze drying foods. Thank you for the time you take to demonstrate and explain how and why you do the things you do! It is very rare that I comment on anything online, but want you to know we see the value in what you do!⭐️
Thank you!
Thanks!
Wow! Thanks!
Thank you. This was exactly the information I was looking for.
Thanks for watching and commenting!
It turns out that my big video making skill is the ability to read freeze dried food bag labels!
I only have about 6 years of personal experience with _our_ freeze dried items, so I only *know* it's good for about that long.
I left links in the pinned comments to a bunch of research items to consider.
Remember, I'm just another idiot on the internet. I could be wrong. Research. 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), and they have meats with 40% fat by weight, dry, and guaranteed for 30 years!. Commercial freeze drying companies *_have to_* get it right every time or they don't become an old company! Mountain House has been doing this for more than 50 years.
Thank you. I’ve been doing raw meat just fine. Beef, venison, chicken… I hated hearing to rinse the ground beef. I did not want to do this. I appreciate you making me feel better about what I’m doing.
This was kind of an easy one - Read the package labels and then say - Hey everybody! Look! There is fat in these!
I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects!
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)
I’m so thankful for all of your videos! When I asked about the tuna salad and using Miracle Whip instead of mayo and commenting that you figured out the work around cause everyone was saying you can’t FD mayo. You took the time to explain it all to me and now I have beef fajita meat with some fat in the FD. I did some cheesy potatoes as well since our potatoes from the garden were ready. I absolutely love all of your videos. Everyone has a FD nugget of information!! 😊
🤣 Thanks! To be fair, most of the research on this one was reading the labels on Mountain House freeze dried food bags. (And testing my own 5 year old FD food) I've always thought it odd that there is such a fear of fats in the freeze dried food. The commercial stuff has plenty of fat and I'd been using it for 45+ years with no ill effects!
Once again, 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!" I look at what commercial companies are doing. If they can do it, we probably can too. (with method adjustments)
I make a rosemary tincture, can you add that? Otherwise what is the best form of Rosemary to use?
Great question, I wish I had a good answer.
I haven't used Rosemary, I was just saying that's probably worth looking into. I don't know enough about Rosemary to know what form would be better. Until someone had asked about it, I didn't even now that it was being used as an antioxidant. Here are a couple of the papers I have seen about it:
www.nutexa.com/en/2017/11/16/functions-rosemary-extract-food-labeling/
efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2008.721
Thanks for what you do. I watch your videos all the time because of the amount of information you provide. Keep up the good work.
Thank you for this! I love your videos. Just like I love Rose Red Homestead too because of all the real science and information. Sure, the videos can get long but they are full of so much information! I wish Harvest Right used your info instead of that other (LLS) guy. I can't take his videos at all! Keep doing what you do! So many of us that are serious about this are learning so much from you. Thank you for sharing with us!
Thanks you for continuing to watch and comment! I'm 6 years in and I'm still learning. I'll always look to what the 50 year old freeze drying commercial companies are doing. They HAVE TO get it right every time or they don't become an old company! (Next I'm going to add nitrogen)
I also enjoy watching Phil at 4800.
You are one of my most favorite RUclipsrs because I trust you, you give facts, and you explain. Also, don't sell yourself short... you can be very humorous but it's a dry sense of humor =)
Thanks. 😊
I.m so thankful for your videos. straight to the point.
I have found your content to be my go to for learning how to better my freeze dry journey. Thank you!
Thanks for watching and commenting!
If anyone knows who Paul Harrell ison RUclips, you could swear that this is his brother.
As always, great video.
Thanks. First time I've been compared to Paul Harrell, but I have been called "The Bob Ross of freeze drying" a couple of times! (I need to learn to talk faster on video like Paul!)
I've never had a chance meet Paul, but I have watched and liked his work for a long time. (and learned a lot) We are in the same state but hundreds of miles apart.
You are a blessing to the YT community!
People have been saying that the commercial companies are using (nitrogen?) as well during packaging, and that is why their meat products could be lasting longer. I have no idea if that is true, have you heard of that?
A lot of commercially packaged foods are nitrogen flushed before sealing the bag. (e.g. Potato chips) Most of the time it"s done instead of oxygen absorbers. The goal is the same as oxygen absorbers - to remove the oxygen and only leave the nitrogen.
You don't have to be an entertainer, however, you did well with the faces made in your introduction:). My freeze dryer is arriving tomorrow. I like watching your channel because of the detail put into the weights and measures. I think it adds a level of assurance going forward in the storage. I am going to try and pattern my freeze dried packing and storage organization after the type that you presented in your videos. Keep up the good work!
Thanks for all the hard work you do on this channel
You always use common sense!! And you always back it up with facts 😊
This is why we can trust him more too, and why I keep telling the Facebook folks to check him out. This is my favorite RUclips on any topic. 😁
Thank you for this video. I needed this!!
Great videos. Really liked the tomato one so subscribed to your channel!!
I suspect you were or are a teacher due to your teaching skills!!
Thanks so much for watching and for commenting!
I have done some teaching, but I've never been a teacher. (Not a "trained" "Teacher") I was in the food industry (20+ years - for a gourmet fruit & bakery company - I still keep in touch with what's going on there) where, along with my main job, I did some teaching. (Process improvement and quality assurance)
After leaving the company, I was a photographer for a few years, next a homeschool dad where I homeschooled our kids in conjunction with charter schools. That morphed into me teaching elective classes at a couple local charter schools geared towards home-school families (3D Design and Printing for 3+ years for 6th - 8th grades), and now another idiot on RUclips!
@@SchoolReports teaching is your gift!
Thank you sooo much,, so informative,, freeze drying makes more sense now,,
Thanks a lot for watching and commenting!
What about the option of freeze drying foods like steaks with some marbling and then vacuum sealing them well and then freezing them? Would that make them last longer? I understand is defeating the purpose of energy savings but hey, I love my steak.
You could that and it would keep longer.
However, raw freeze dried steaks with some marbling, properly freeze dried, sealed in a good Mylar bag, _with_ oxygen absorbers (vacuum in bags is not enough) and stored under the proper conditions, should still be good for years.
@@SchoolReports thanks, I forget to mention the oxy abs.
@@kenmacphee7400 Whew! Glad to hear that. I've heard from a number of people that have been told that if they vacuum sealed the bags, they *didn't* need to use oxygen absorbers.
I've wondered about it because raw eggs are half fat as you mentioned. I was in long range reconnaissance in Vietnam where I consumed many freeze dried meals, known as LRRP rations. One in particular, spaghetti with meat sauce, was often full of fat. I remember it clearly because we didn't have access to hot water on reconnaissance missions, so we had to rehydrate the meals with cold water. Cold greasy fat was the result. Obviously they didn't have a problem with the fat content. Thanks for the information.
Thanks so much for your comment! As you've said, there is plenty of fat in lots of things we've had over the years. I really don't understand the almost panic level of fear of fat in our home freeze drying, while at the same time ignoring the fat in eggs, ice cream, shredded cheese, etc.
Your right; when rehydrating foods with fats, hot water sure helps - *a lot!* 😁
Love your videos. Learned more from you than any other channel.❤❤❤❤
I started to watch your channel before purchasing my freeze dryers, your information has been a great resource. I don't seek "entertainment" in my food preservation, good information and equipment leads to success! I love my Costco FD chicken, even as a snack by itself. I prefer my FD free range raw eggs to cook with over the fresh!
Thanks so much for watching and commenting!
Really appreciate your common sense videos. I would like to know what brand of mylar bags you're using? I tried going back to your older videos and didn't see information on brand.
I put the following in the description of a lot of the videos, but it didn't fit on this one because of all the added reference links. (The description has a limited number of characters)
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/