There are so many dips and sauces that call for mayo that (when I get my machine) I'm going to make several batches of this and they use that into some either before or after freeze drying. I know sour cream freeze drys and that's another basis of dips and sauces. So that would be easier.
Fats and Freeze Drying... Hi John, I know people avoid fats in freeze drying. Also, egg yolks directly are avoided. However, it seems that lots of people do freeze dried raw scrambled eggs. (A lot of people seem to do it as their first or near first video, LOL.) I know cream cheese must have fat and so would sour cream. So at some level it seems to be safe to freeze dry fats and/or egg yolks. If you don't get to it first, I wonder what added egg yolks to this "mayo" recipe would do? I feel like some trial and error videos might be good as long as there weren't too many failures. Like finding out how many egg yolks added to this recipe would be too much? Some cooks talk about an "emulsion" where you have a blend of oily stuff and watery stuff. Maybe that is where it is safe? I know I'll have fun with it when get the money saved. (So, Yes you inspire. :) )
I myself have freeze dried many many eggs. And a little fat incorporated seems to be ok. But in a SHTF situation you have to count on your refrigerator not working. And me personally I do not want to add raw eggs to anything that I am not going to cook when it is reconstituted. Hope this helps. What makes the egg safe in the mayo (for a short time and only if refrigerated after opening) from what I understand is the vinegar added to mayo, but don't hold me on that
@@dianemyers250 Not at all tasted sooooo good. I did record me traying it up but figured it would be a boring video it was on sale at my local for half price. Very good but probably not good value for money. I am going to try to make my own roast but they always come out so tuff
Yummy!
I love it, John! You spread the mayo right to the edge of the bread! 😋
once again sir you hit it out of the park !
So glad i found your channel. Great ideas!
Thank you
There are so many dips and sauces that call for mayo that (when I get my machine) I'm going to make several batches of this and they use that into some either before or after freeze drying.
I know sour cream freeze drys and that's another basis of dips and sauces. So that would be easier.
So true
Fats and Freeze Drying... Hi John, I know people avoid fats in freeze drying. Also, egg yolks directly are avoided. However, it seems that lots of people do freeze dried raw scrambled eggs. (A lot of people seem to do it as their first or near first video, LOL.) I know cream cheese must have fat and so would sour cream. So at some level it seems to be safe to freeze dry fats and/or egg yolks. If you don't get to it first, I wonder what added egg yolks to this "mayo" recipe would do? I feel like some trial and error videos might be good as long as there weren't too many failures. Like finding out how many egg yolks added to this recipe would be too much? Some cooks talk about an "emulsion" where you have a blend of oily stuff and watery stuff. Maybe that is where it is safe? I know I'll have fun with it when get the money saved. (So, Yes you inspire. :) )
I myself have freeze dried many many eggs. And a little fat incorporated seems to be ok. But in a SHTF situation you have to count on your refrigerator not working. And me personally I do not want to add raw eggs to anything that I am not going to cook when it is reconstituted. Hope this helps. What makes the egg safe in the mayo (for a short time and only if refrigerated after opening) from what I understand is the vinegar added to mayo, but don't hold me on that
So the "mayo" is just cream cheese and milk ?
With some seasoning. I posted a video with the recipe
I missed the roast beef episode? Meat is what I need to learn about
I opened a package of hormel slices roast beef and put it in the freeze dryer
Was it salty?
@@dianemyers250 Not at all tasted sooooo good. I did record me traying it up but figured it would be a boring video it was on sale at my local for half price. Very good but probably not good value for money. I am going to try to make my own roast but they always come out so tuff
Where do you get your dividers?
Frozenright.com