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How to Freeze Dry COSTCO ROTISSERIE CHICKEN! Step-by-step process with bonus DINNER RECIPE!
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- Опубликовано: 26 фев 2023
- How to freeze dry Costco rotisserie chicken in your Harvest Right Freeze Dryer. I use a medium sized freeze dryer with the premier oil pump. In this video I show you how to use your freeze dryer, package your freeze dried meat, and use your meat in a crock pot recipe! It turned out so good!
Pantry White Chicken Chili Recipe:
1/2 box chicken broth
2 cans any white beans (great northern) I blend 1 can of beans to thicken the chili
1 can diced tomatoes
1 can mild green chilies
1 can corn
3 cups freeze dried chicken
Salt, pepper, garlic powder, minced onion, paprika *to taste
Dump all ingredients into crockpot, cook on high for 3 hours or low for 6 hours! Serve with any toppings you like, cheese, sour cream, avocado! (not panty ingredients)
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Subscribe if you liked this style of video with a recipe! It was fun to make!
I'm on Tik Tok!!! DIY Freeze Dry
I just loaded 5 trays ( I have the large unit) of Costco chicken and they are in the deep freeze now. 3 chickens filled 5 trays, I have one more chicken and will finish it tomorrow. I have two sets of trays. I didn't shred my chicken, just pulled the big bones out, on some.
Hi, so do you have to freeze? Will it mess it up over time?
Love your tutorials ❤thank you 😊
That’s so nice thank you!! Glad you’re liking them!
Chicken is such a great freeze dry item! Lets open that mylar bag for my 90th Bday party!
😂😂 great way to celebrate 🎉. We can freeze dry some cake too 🙌🤪
I wonder if those Blue Diamond Almonds would freeze dry, or how about salted peanuts? I guess it's kind of pointless to do them because they're already dried but maybe they'd come out with a cool texture in the freeze dryer. Then with the peanuts maybe you could grind them up to make a peanut butter afterwards. Too fatty perhaps? Those might be fun to experiment with. Or how about something like Mexican or Spanish rice. Cook it, freeze dry it, then whenever you want some rice to add to burrito's that might be tasty.
I am on the fence about buying one yet, but this was a great way to see what you can do. My only question is that if you are taking the time to freeze dry this chicken why would you use so many store bought items? Do you not can your own tomatoes, beans, broth etc.? I would think that would be part of this ritual. This freeze drying is for survival. Having the "canned" store bought items would be a give.
Thanks for watching! This is my first year starting a real food supply and preserving food, so I am slowly building up a stock. I want to get into canning, that’s something I haven’t done before but am starting to learn about from others online
Loved this ❤
The blooper reels are supposed to be at the end of the video 🤪
🤪🤪🤪🤪🤪🤪🤪🤪🤪
Next brisket 😋
This definitely needs to be on the list 👏
❤
Thank you for this guidance! I just have one question: I was told that brown rice cannot be stored long term (especially with oxygen packs) because it can cause botulism (due to the oils). With all the oil on the chicken, are we sure the same thing won't happen here?
I actually have not heard of meats like this having any issues... but also haven't deeply researched it either so I'm not totally positive. But it is safe to freeze dry meats - you can always cook your own chicken and freeze dry it that way so you know exactly what is in it.
Don’t mind my mess up in the beginning of the video 😅😅😅😂😂😂😂
have you ever FD the canned Costco chicken?
No but that would be a good one to do!
The chili was great even with the creamed corn 😂
It was still delish!
Pumpkin pie
Are you from Colorado?
Alaska - near Anchorage
@@DIYfreezedry just curious cuz green chili is a Colorado thing.
@@Pdoja1990 Oh I never knew that!
How are you making Totally Sure your food items are totally dry ?
Touching/feeling/breaking a few pieces per tray won't give that information.
Vac sealing does Not remove All of the air, and the air has oxygen in it. Always use O2 absorbers (even if you think you are going to use the food within even one year) they are Very cheap insurance.
Keep Freeze Drying and having Fun.
Definitely should use the o2 absorbers in the jars, I need to update this video. Thanks for the info! I don’t have any tools for testing the complete dryness so I just go by my best judgement. I want to get a moisture detector soon - not sure exactly what it’s called but I’ve seen people use them. Is that what you use?
@@DIYfreezedry (Very Long answer) I haven't found Any moisture meter that will do more than spot check freeze dryer trays of food and some are totally worthless for food (think wood moisture meters - they are fine for checking moisture in lumber that's what they were created for.) But I keep hunting, hoping to find one (that's why I asked how you checked). . . until then . . .
To check for dryness I do a weight check, (when the tray temps are high enough, if they are too cold the food can't be dry) then put the trays back in for a minimum of two more hours and then weigh them again. I there has been NO weight loss (in grams) then the food is dry (no more water to loose), if there is Any weight loss the food was Not dry so it goes back in for at least two more hours . . . etc. until no more weight is lost.
Weight loss equals water loss. The object of freeze drying is to remove the water from the food.
(I use this method because of watching SchoolReports channel)
For a few years I have been subscribed to SchoolReports [all one word] RUclips channel.
I rarely watch other FD RUclips sites . . . too many are passing on misinformed "information". (which is very sad)
Once in a while RUclips sends me suggestions of channels to watch, sometimes I do . . . that's how I found your channel.
SchoolReports has one of the best no-nonsense FD channels, no over the top RUclips "games", no trying to sell things, . . . just useful, helpful, freeze drying information, backed up with facts. He does talk a little slow.
The following is from an answer to one of SchoolReports' subscribers:
When we first started we often were in the "I sure hope it's dry" camp. I decided it was ridiculous to "guess" or "hope" it's dry; I want to KNOW it's dry. I started looking for moisture meters that could check the entire batch or at least full trays. I still haven't found one that will do what I want it to do; even $5000 testers only test a small sample at a time. The "Dry Check" is easy, cheap, and checks the whole batch at a time! (And, is so easy, even I can do it)
He had a question from a viewer . . .
Question:
A person has let me use their FD to do a few loads. He messages me to tell me that the machine is done and I go to package and pickup my food. But, the trays are still cold on bottom and the food feels dry but, cold. He has done a few of his own loads but, I don't think he is all that knowledgeable . I questioned about the cold trays and food and his reply was, as .the food feels dry with fingers, it's dry. I am hesitant as the food is still cold to touch but, does feel dry. I'm not feeling comfortable about the longevity of my food. Am I being over cautious?
Answer:
Great question! This makes me sad to hear. If they are not going to TEST for dryness, they might as well just flip a coin.
NO! Not at all over cautious! Never trust the freeze dryer to tell you the food is dry - IT CAN'T KNOW! Plus, if it is cold,
you probably already have added water into the food through condensation anyway.
As far as I'm concerned, anyone who is bagging any food for storage without doing a Dry Check using a sensitize scale is wasting their time, food, and money. Without the Dry Check you're just guessing as to whether or not the food is dry. Put your hand in a bag of rice and tell me if it's dry. A bag of "Dry" rice will feel warm and dry, but it can still have PLENTY of water in it. We did a test of drying (and weighing) 1000 grams of dry rice fresh from the bag and it lost 95 grams of water. -That's 9.5%! - IT WASN'T DRY! Yet it "felt" dry. I would NEVER trust any moisture meter (or fingers) that I know of to tell me whether or not the food is dry. I carefully weigh the food. To the best of my knowledge, weighing is by far the best, simplest, cheapest, and most positive to know for sure that every piece of the batch is dry. (If I find/hear of a better (affordable) way, I'll switch) If the food is only checked by feel, then all you can do is hope and trust that the slowest drying/wettest pieces were the pieces that were checked. The slowest pieces are not always the biggest, and the food does not dry evenly across the entire tray I don't know of a better way to test EVERY piece of food for dryness. By weighing it all, I'm essentially testing every piece of food to make sure the water has been removed.
I'm probably a bit neurotic when it comes to water activity levels in the food for storage. I won't store any food that even MIGHT have water in it. I'm using the fact that the weight of the trays of food should stop dropping when all of the water has been removed.
This is my personal guideline about dry food:
#1 Never trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! Do a dry check, using a scale, to make sure it's dry before bagging and storing.
#2 Don't overload the freeze dryer. I try to keep the medium machine to a maximum of about 8 pounds of Water Weight per batch. (I have had 11+ lbs of water. It took a long time and I won't do that again)
#3 Don't make the food on the trays too thick (height, not viscosity) If you do, you may have to run the batch twice.
#4 When in doubt about dryness, add extra final dry time.
#5 Never trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! Do a dry check using a scale to make SURE it's dry. #6 NEVER trust the freeze dryer or a spot check moisture meter to tell you if the food is dry! IT CAN'T KNOW! Do a dry check using a scale to make SURE it's ALL dry before bagging and storing.
I've heard from too many people that thought their food was dry, only to check again a short time later (or a year or 2) and find out it wasn't, and now it has gone bad.
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)
When in doubt, add more Final Dry time. For the most part I stopped watching freeze drying videos (my sister still tells me about the videos she sees) because I just don't have time for "entertainment" freeze drying videos and, too often it would sadden me to see people touch the food, proclaim "It's Dry!" and bag it. With zero testing. Or they would tell their viewers that "If you vacuum the bag you don't need an oxygen absorber." Or that you don't need Mylar bags, you can just use clear Seal-A-Meal bags. Or both - Seal-A-Meal bags and no oxygen absorber. And so on.
@@hydej1667 You are making this WAY more complicated then it needs to be.
@@Lewisusa11
This is Not Complicated at all. It takes just a few minutes to check the weight . . . then you absolutely Know if the food is dry, or not. There us No guesswork or hoping something is Dry . . . You Know.
Safety first.