Love your videos, we have been only doing this for 3 months and have gotten a lot of ideas from you. Just one request for you to consider, could you write out your recipes in the notes, so much easier than trying to write them down as we are watching (usually when I don't have a pen and paper) thanks!
I always add onions, mushroom and a dash of Worcestershire sauce to mine in addition to the garlic. I also freeze dry only the sauce, as the noodles store just fine dry as they are.
Just a quick suggestion. When draining beef ( if you are not draining into a jar) into your sink run your water as hot as it will get keep running it for a minute after you are done. This helps prevent the grease from congealing in the pipes. The hotter the water, the longer you run it the more separated the grease gets. It is an over time preventative measure.
Amazing! I'm on a fixed income so I'm trying to save up for a medium, as it's just me and my husband. We live in Colorado and pressure canning at 9700 ft is not 100%. Thx for all the awesome videos! I'm binge watch and I subscribed! Much love n respect sir!
we just got our freeze dryer on Thursday! I'm doing 36 raw eggs from our chickens and leftover beef/mushroom/tomato/cream sauce ziti right now :) I found your channel today and so excited to try different stuff, thanks for the info, it's so helpful and I'm learning bunches.
What I do to keep the beef flavor but get rid of the fat is pour it through a strainer but collect it in a bowl let the fat separate from the juice scoop off the fat discard it but return the juice to the beef.
I'm trying to do a DIY freeze dry for basic foods. I have a deep freezer, bell jar, and dry vacuum pump. Any tips that I can follow to improve my process??
Hey Brian! There's a way to drain all of the fat from the meat and save it to be freeze dried. You can use the vacuum and a buchner funnel with a sintered glass filter. You take that out and put the fat in maldextrose and when you reconstitute the water with everything, you add it to that and you get your flavor back
Maltodextrin and gut bacteria. Maltodextrin may affect the balance of bacteria in the gut. Research in its early stages suggests that maltodextrin may reduce the number of good bacteria and increase the harmful bacteria. This can cause damage to the intestine and increase the risk of inflammatory bowel disease. The powder may also enhance the survival of salmonella bacteria. It causes gastroenteritis and other inflammatory conditions. This was from WebMD. There is a lot of information on it, all over. It's also banded in many Countries. In my opinion, it's like poison to your body.
We're still waiting for our FD (hopefully we get it in a few weeks) and I've been watching your videos trying to get ideas. I found you after I ordered the freeze dryer and I didn't know about your affiliate link, sorry 😔. But we've been freezing leftovers in anticipation and just getting ideas. The wife really wants to FD Skittles! Thanks for your videos, they're helping avoid mistakes.
we will have a cookbook coming soon that will have real-time recipes from the videos each week as well as all the older videos and contributions from the community and other content creators
I add back flavor to my ground beef,by using super concentrated homemade beef stock!!added to my ground beef after cooking........also try adding some burgundy wine,realy bumps up the flavor!
I saw an idea on another video that I have followed. He poured the hot water from the sink over the colander but put a 5 gallon bucket under it. That way the grease does not go down the drain. You can dump the water and grease elsewhere without clogging the pipes.
Love your videos! Please don’t drain fats/oils into the drain though. They need to be caught and poured into the garbage. It causes problems for the sewer plant when they get lots of oil in the line! Appreciate all the learning from your channel 😊
Hi there, thought you might like some feedback on this recipe, both for your peace of mind and for other viewers of the video. First, I just now made a single "test batch" of this recipe before committing to the quantities of ingredients needed for 5 large trays. I followed the recipe precisely with a couple of notable exceptions. The exceptions are: 1. Could not find two of my small cans of cream of mushroom soup, so I used a family size can- 26 oz- instead; 2. I added about a tablespoon of Worcestershire sauce; 3. I added two small pats of butter after this was finished cooking, and; 4. I did not rinse the hamburger after cooking. My husband was planning on making ribs for dinner but time got away from him, and as I had just finished making this, voila! It cooked up quickly, and is good for both freeze drying AND immediate use. The final product is a little more saucy, but we prefer more sauce anyway. Thank you for the recipe. We like it, and we look forward to testing more of them.
Was that low fat sour cream ? I was surprised after all the fat from the hamburger was removed to then see the sour cream added. That recipe looked like a winner. How many calories were in the serving size? The serving size looked light based on how yummy that looked to eat. I will try making it soon. TY for sharing.
@@elmeradams8781 I noticed he has an earlier video on freeze dyring heavy whip cream. Half and half, sour cream but I haven't watched that one yet. So I'm guessing it may help explain why it works. Heres the link.. ruclips.net/video/b5H1psdCnm0/видео.html
Great video and recipe! Sorry if I missed it, but when did you use the sour cream? Also, where can I get the strainer you used? I didn't see it on your Amazon links list. Thanks!
Most people don’t understand how this works but prices will keep going up until the money doesn’t buy anything and then there will be a new currency. That new currency will be a low number but very difficult to acquire because the value of what we have has become null
3rd comment, I'm sorry. Note to self, do not cook 5 packages of egg noodles in a turkey fryer. Meat in bigger batches? You bet. This was a learning experience for me, to prepare large quantities of food for storage it must be done in smaller batches especially for rice and pasta. That is all. Thank you.
I am wondering how much heat the freeze dryer produces? I have ordered one and I am trying to decide whether to put it in the house or put in the garage
It puts out a pretty good amount of heat. If you are putting in your garage, the area needs to be temperature controlled. Too much heat or too much cold will greatly affect your freeze drying
I am considering a freeze dryer. Most people I see with one , have it in a room not part of the main house. I have one bedroom where I store my excess food. Is it practical to think I could use it in my house, or would it make us miserable?( noise or extra heat??)
Love your videos, we have been only doing this for 3 months and have gotten a lot of ideas from you. Just one request for you to consider, could you write out your recipes in the notes, so much easier than trying to write them down as we are watching (usually when I don't have a pen and paper) thanks!
I always add onions, mushroom and a dash of Worcestershire sauce to mine in addition to the garlic. I also freeze dry only the sauce, as the noodles store just fine dry as they are.
can you add fresh garlic to this recipe?
How much onion and mushroom?
While I agree about separate, I think he was trying to get the entire meal in one package so there is ZERO prep at a later date. Either way works!
@@sandyedixon4262 yes
Just a quick suggestion. When draining beef ( if you are not draining into a jar) into your sink run your water as hot as it will get keep running it for a minute after you are done. This helps prevent the grease from congealing in the pipes. The hotter the water, the longer you run it the more separated the grease gets. It is an over time preventative measure.
Amazing! I'm on a fixed income so I'm trying to save up for a medium, as it's just me and my husband. We live in Colorado and pressure canning at 9700 ft is not 100%. Thx for all the awesome videos! I'm binge watch and I subscribed! Much love n respect sir!
we just got our freeze dryer on Thursday! I'm doing 36 raw eggs from our chickens and leftover beef/mushroom/tomato/cream sauce ziti right now :) I found your channel today and so excited to try different stuff, thanks for the info, it's so helpful and I'm learning bunches.
That is awesome!
This is EXACTLY the menu item I've had on my mind to make.
What I do to keep the beef flavor but get rid of the fat is pour it through a strainer but collect it in a bowl let the fat separate from the juice scoop off the fat discard it but return the juice to the beef.
I would think a fat separator would work. No way I pour fats down my sink drain.
I love the easy recipe videos.
Me too!
Thank you
Perfect! I will give it a go! Thanks so much.
Hope you like it!
Looks yummy! Thank you
Sir, garlic is bad for dogs. Not hating just informing. Love your videos.
I'm trying to do a DIY freeze dry for basic foods.
I have a deep freezer, bell jar, and dry vacuum pump.
Any tips that I can follow to improve my process??
Hey Brian! There's a way to drain all of the fat from the meat and save it to be freeze dried. You can use the vacuum and a buchner funnel with a sintered glass filter. You take that out and put the fat in maldextrose and when you reconstitute the water with everything, you add it to that and you get your flavor back
Maltodextrin and gut bacteria. Maltodextrin may affect the balance of bacteria in the gut. Research in its early stages suggests that maltodextrin may reduce the number of good bacteria and increase the harmful bacteria. This can cause damage to the intestine and increase the risk of inflammatory bowel disease. The powder may also enhance the survival of salmonella bacteria. It causes gastroenteritis and other inflammatory conditions. This was from WebMD. There is a lot of information on it, all over. It's also banded in many Countries. In my opinion, it's like poison to your body.
like to see a video - how full is too full for freeze dryer trays. for herbs or other items not high in water
We're still waiting for our FD (hopefully we get it in a few weeks) and I've been watching your videos trying to get ideas. I found you after I ordered the freeze dryer and I didn't know about your affiliate link, sorry 😔. But we've been freezing leftovers in anticipation and just getting ideas. The wife really wants to FD Skittles! Thanks for your videos, they're helping avoid mistakes.
Glad to help!
This is my first time watching a freeze drying video. I hope to find out why we fat & freeze drying don’t mix
That looks awesome, I may just have to make this recipe for normal eating. Would love a freeze dryer but don't have the space or money unfortunately.
Hope you enjoy
Could you please add the written recipe so we don't have to stop video write, stop video and write. Love your videos. Much oblige.
we will have a cookbook coming soon that will have real-time recipes from the videos each week as well as all the older videos and contributions from the community and other content creators
@@live.life.simple. fantastic. Thanx for your reply.
I add back flavor to my ground beef,by using super concentrated homemade beef stock!!added to my ground beef after cooking........also try adding some burgundy wine,realy bumps up the flavor!
Hi. New subscriber here. Love the channel. What is that avid armor machine. Do you have a video devoted to explaining it?
Yes we have a couple of videos for the avid armor. Its a chamber vacuum sealer, that will do the thick mylar bags
Been looking forward to getting my dryer. But it has been delayed 2 weeks 😕 iv got loads of meals already to done ready
Looks great!!
You might want to consider to stop putting grease and fat drippings down your sink drain!! This will cause huge issues in the future!
I saw an idea on another video that I have followed. He poured the hot water from the sink over the colander but put a 5 gallon bucket under it. That way the grease does not go down the drain. You can dump the water and grease elsewhere without clogging the pipes.
You can also follow with a bit of dawn dishwashing soap and hot water to keep the drain clear.
Love your videos! Please don’t drain fats/oils into the drain though. They need to be caught and poured into the garbage. It causes problems for the sewer plant when they get lots of oil in the line!
Appreciate all the learning from your channel 😊
I'm on septic but it's still not great for your drains and lines. Thanks and happy freeze drying!
Hi there, thought you might like some feedback on this recipe, both for your peace of mind and for other viewers of the video.
First, I just now made a single "test batch" of this recipe before committing to the quantities of ingredients needed for 5 large trays. I followed the recipe precisely with a couple of notable exceptions. The exceptions are:
1. Could not find two of my small cans of cream of mushroom soup, so I used a family size can- 26 oz- instead;
2. I added about a tablespoon of Worcestershire sauce;
3. I added two small pats of butter after this was finished cooking, and;
4. I did not rinse the hamburger after cooking.
My husband was planning on making ribs for dinner but time got away from him, and as I had just finished making this, voila! It cooked up quickly, and is good for both freeze drying AND immediate use. The final product is a little more saucy, but we prefer more sauce anyway. Thank you for the recipe. We like it, and we look forward to testing more of them.
i like that strainer, where did you get it?
Great video! Can you share where you got your tray dividers? I didn't see them on the Harvest Right site.
www.freezedryingsupplies.com
Was that low fat sour cream ? I was surprised after all the fat from the hamburger was removed to then see the sour cream added.
That recipe looked like a winner. How many calories were in the serving size? The serving size looked light based on how yummy that looked to eat.
I will try making it soon. TY for sharing.
It's weird huh. I wonder what the shelf life is with receipts that have sour cream.
@@elmeradams8781 I noticed he has an earlier video on freeze dyring heavy whip cream. Half and half, sour cream but I haven't watched that one yet. So I'm guessing it may help explain why it works. Heres the link..
ruclips.net/video/b5H1psdCnm0/видео.html
Great video and recipe!
Sorry if I missed it, but when did you use the sour cream?
Also, where can I get the strainer you used? I didn't see it on your Amazon links list.
Thanks!
4:25
How long was your total cooktime on this?
Since you have started using the chamber vac do you still add a o2 Absorber
yes, i would still use the oxy absorber
By getting that vacuum unit does that eliminate the need for a mylar bag with oxygen absorbers
Everyone asks, nobody knows for sure.
Make it w deer meat and it tastes even better
Most people don’t understand how this works but prices will keep going up until the money doesn’t buy anything and then there will be a new currency. That new currency will be a low number but very difficult to acquire because the value of what we have has become null
Onions and garlic aren’t good for dogs. Just an fyi. Thanks for this recipe, going to try it. 👍
Did you use the standard Mylar bags in the vacuum sealer?
I use 10x14 and 8x12
but the 1 million dollar question, since you added sour cream how long will it last?
I found it!
Mushrooms? I saw someone doing this with morels and they rehydrate and looked perfect! Have you covered mushrooms? I’d love to get your take on it
Yes! I have grown and freeze dried oyster and shitake. They are great rehydrated in soups and stir frys
Another way to significently reduce the fat, is to boil the ground beef.
I wish you would sell supplies for the small freeze dryers. When you are a single senior citizen, the medium and large dryers are excessive.
We sell all supplies for small except for lids
I notice you used 3 full trays, and left 2 slots empty. Wouldn't it cycle faster if you had 5 lighter trays in?
3rd comment, I'm sorry. Note to self, do not cook 5 packages of egg noodles in a turkey fryer. Meat in bigger batches? You bet. This was a learning experience for me, to prepare large quantities of food for storage it must be done in smaller batches especially for rice and pasta. That is all. Thank you.
Hi, I am brand new here and I would like to know where you bought your dryer?
Buy them from harvest right website.
The are ordered, but will ship out eventually.
How can I get one of those machines that takes the air out and seals the bag
avidarmor.com?aff=43
use the Promo code LIVELIFESIMPLE
at checkout for 10% off
Is there a reason you did not add any salt and pepper? I made this today, and only taste garlic.
Not at all. Make it your own! Happy freeze drying!
I was wondering if you forgot telling us about adding the cream soup?
ruclips.net/video/ZGcn4DYgIJY/видео.html
No. It was the first thing added once the meat was drained …
How long can you store at four?
Anything with meat can vary. If done properly, 15,20, 25+
Catch the fat in a basin. It can seriously mess up pipes in the sewer system. Let it become solid and toss it
I am wondering how much heat the freeze dryer produces? I have ordered one and I am trying to decide whether to put it in the house or put in the garage
It puts out a pretty good amount of heat. If you are putting in your garage, the area needs to be temperature controlled. Too much heat or too much cold will greatly affect your freeze drying
Ok bigger question than freeze drying how did you retire at 40???? I’m 43 and I must know PLEASE!!
I am considering a freeze dryer. Most people I see with one , have it in a room not part of the main house. I have one bedroom where I store my excess food. Is it practical to think I could use it in my house, or would it make us miserable?( noise or extra heat??)
Heat is a big thing and the noise bothers some and others it does not
no mushrooms?
Mushrooms could definitely be added!
That’s it bro, string us out
😂
Oh my my! Don't rinse that fat down your sink unless you like sewer backups!!
Have you ever tried freeze drying Nutella?
Hugh oil and fat items do not freeze dry
Sorry but I can't find the link to the Recipe. Could someone point me to it? Thanks
We will.have a cook book coming out this summer that will.inclide all new and old recipes.
@@live.life.simple. Looking forward to that book! Will it be in paper format or e-book?
Don’t put tha down you sink!
I'm sorry...it's too hard to get past the fact that you just poured grease down the drain. You need to have a serous talk with your plumber. 😳
You may need a plumber soon dumping that grease down your drain.