Catwood Cooking puts up their freeze drying videos on Friday; consider going over and checking out their channel. ruclips.net/channel/UC6Xttj6OctZs_KBsv6_TNyQvideos
People that expect fresh food from their freeze dried food they will be disappointed. But, if they compare it to frozen food they will be happy with the results.
We don't/haven't reused the bags for more freeze dried food for storage, but we have used them for other uses. 😅(Sorry, RUclips must not have done their job of letting you know when I responded to this question of yours 3 days ago from the Batch 18 video)
Look delicious. I wanted to say thank you for a technique I saw on a different video. You used a digital thermometer to test the inside temp of a finished batch. I did that to a batch of broccoli and found a few pieces that registered around 46* and it felt cold inside when I cut it in half. I added more dry time and the next reading was around 90*. My question is should the internal temp be the same as my reading on the machine. It was reading 125*? Thanks for your help. Happy New Year.
Thanks for checking out our videos. Yes, from what we've experienced, the internal temperature of the food should be about the same as the tray temperature. However, a few things that need to be considered that may or may not make a difference: First, we have a machine from 2017, so perhaps some things may be different. Our machine only was a temperature probe on one shelf (second from the bottom) so we can only know the temp of that shelf. The 4 shelves in ours are definitely different. By the time the food is out of the machine and checked, 90° could be right for tray set at 125°. :) You could consider putting thermometers into the food in the freeze dryer, like the off-the-deep-end people do. And here's a link to me doing that: ruclips.net/video/wn6v_9M905E/видео.html This way you know before you take it out if it's warm.
I think corn is my favorite; it's even great dry. As long as I give them enough time, all vegetables seems to come out as good as frozen vegetables. Most of our freeze dried things have been as good any foods that have frozen. All freeze dried foods ARE frozen foods. (as far as textures go)
@@SchoolReports so far fresh sweet corn cut off the cob taste great and is my fav too. Second is cooked potato. I cant tell the difference. I was hoping you would toss a third out there. Green beans home grown and fd can satisfy the crunch crave of potato chips, so I haven't tryed rehydrating them yet. I just want to eat them dry when I open the bag. Makes me laugh.
@@grandmatuesday1184 I HATED green beans when they were still dry. I think it was like chewing on grass! I thought that carrots rehydrated well, if given enough time, and were also good dry. Very sweet. You're right, potatoes work very well, often indistinguishable from non freeze dried.
Catwood Cooking puts up their freeze drying videos on Friday; consider going over and checking out their channel. ruclips.net/channel/UC6Xttj6OctZs_KBsv6_TNyQvideos
The most impressive thing is the color. Amazing those sat on your shelf for 4 years.
People that expect fresh food from their freeze dried food they will be disappointed. But, if they compare it to frozen food they will be happy with the results.
Looks delicious.
Do you ever re use your Mylar bags. Thank you for your videos the info is very helpful for a newbe
We don't/haven't reused the bags for more freeze dried food for storage, but we have used them for other uses.
😅(Sorry, RUclips must not have done their job of letting you know when I responded to this question of yours 3 days ago from the Batch 18 video)
Look delicious. I wanted to say thank you for a technique I saw on a different video. You used a digital thermometer to test the inside temp of a finished batch. I did that to a batch of broccoli and found a few pieces that registered around 46* and it felt cold inside when I cut it in half. I added more dry time and the next reading was around 90*. My question is should the internal temp be the same as my reading on the machine. It was reading 125*? Thanks for your help. Happy New Year.
Thanks for checking out our videos.
Yes, from what we've experienced, the internal temperature of the food should be about the same as the tray temperature.
However, a few things that need to be considered that may or may not make a difference: First, we have a machine from 2017, so perhaps some things may be different. Our machine only was a temperature probe on one shelf (second from the bottom) so we can only know the temp of that shelf. The 4 shelves in ours are definitely different. By the time the food is out of the machine and checked, 90° could be right for tray set at 125°.
:) You could consider putting thermometers into the food in the freeze dryer, like the off-the-deep-end people do. And here's a link to me doing that: ruclips.net/video/wn6v_9M905E/видео.html This way you know before you take it out if it's warm.
@@SchoolReports Thanks for your help.
Did you blanch your green beans before freeze drying? Thanks for the video!
Yes I do blanch the green beans. I think we blanch all of our vegetables before freezing. (and before freeze drying)
Where did you get the dish ? You put the green beans in
Do you mean the one at 2:40? It is the Marinate Vacuum Container that came with our FoodSaver many years ago.
@@SchoolReports yes and thanks
So far of the veggies you rehydrated, what ones are your favorite? Which ones are closest to fresh cooked?
I think corn is my favorite; it's even great dry. As long as I give them enough time, all vegetables seems to come out as good as frozen vegetables. Most of our freeze dried things have been as good any foods that have frozen. All freeze dried foods ARE frozen foods. (as far as textures go)
@@SchoolReports so far fresh sweet corn cut off the cob taste great and is my fav too. Second is cooked potato. I cant tell the difference. I was hoping you would toss a third out there. Green beans home grown and fd can satisfy the crunch crave of potato chips, so I haven't tryed rehydrating them yet. I just want to eat them dry when I open the bag. Makes me laugh.
@@grandmatuesday1184 I HATED green beans when they were still dry. I think it was like chewing on grass!
I thought that carrots rehydrated well, if given enough time, and were also good dry. Very sweet.
You're right, potatoes work very well, often indistinguishable from non freeze dried.