Hey Mr. Jim, I was having issues with warm room warnings. HR suggested that I move the pump on a table down in font of the freeze dryer, when in use. I got a wire shelf, and now when I freeze dry, I just put the shelf in front, clip a fan to it to blow the heat away from the freeze dryer. Also, you want a fan on the LEFT side of the FD, blowing back towards the drain valve. NOW, the big bonus, not only did that get rid of my warm room warnings, it cut ALL of my freeze drying nearly in half. So far, the longest time consuming veggie has been chunk potatoes, it took about 24 hours. 😊😊 I did celery, onions, asparagus, and roasted butter nut squash in 10 hours, but I extended the time a couple of more hours because, It was 5AM and I wasn't doing nothing until I had coffee. 🤣🤣
We use a little fan, too, between our FD and pump , 1st cooling the FD then turned to be ooling the pump which is supposed to help its longevity. When you say "left side" do you mean the door opening side facing towards the drain side blowing through the vent holes? We all appreciate sharing tips with other FD ers... thank you!
Mmm I love my Food Saver and my Zip Lock freezer bags. I wasn’t thinking about it but not sure just how much I would use a soup video but seeing your video and hearing your explanation I think I will give it a try. Thank you. This is all amazing.
I subscribe to the other channel and have been disappointed you don’t do freeze dried videos anymore. I had no clue I had to come to this channel to see them. Glad I found them.
In know. No matter what we do with freeze drying, we get complaints--many people don't have them--so we do our FD videos over on this channel where it seems to be a good fit.
@@trailgrazers3690 I’m ecstatic to find you’re still doing them and I found them. I can’t believe subscibers on rosered would complain. Freeze drying is the ultimate sustainability and emergency preparedness machine. The people complaining are most likely just canners and aren’t following for the whole aspect of what you channel is about. I appreciate the content you guys present.
I did the same thing a few weeks ago. I sous Vide some meat from the freezer that needed to be used up and then FD'd them. Worked out great. I did sous vide with the fat on (different steak than flank) and then cut the fat off after it came out of the sous vide machine. The fat was then cut up into very small pieces and doled out to the dogs in the food. I'm happy and they're happy!
We absolutely LOVE Sous vide steak - seared after sous vide process. I got our self contained system for making LR "yogurt" that requires a steady 100° for 36 hours. What a discovery when i tried doing steak! All your wonderful teaching about the "kill zone" being a relationship between time and temperature put me at ease with the understanding of SV meat temperatures. After more research, i have started pasteurizing organic raw eggs using my sous vide for use in our (short ferment) home made mayonnaise - delicious, healthy, and safe 😊 Thank you for this helpful video on steak bites - will definitely be choosing flank steak from our favorite chef store to FD, too. 🤗🙏
I love this so much it just may catapult me into getting a sous vide and a freeze dryer …we really have been talking about it for too long now …its time to act….thanks for this video..
hi pam and jim - i’ve been sous vide’ng for over a decade. i’ve always read that the vessel should be covered to keep heat and prevent liquid loss. you have options for a cover - amazon sells silicone covers with a cut out for the sous vide device, you can use ping pong balls, foil, a cambro lid that you can cut, etc. :-).
They are actually a quite popular especially for someone who wants have a 6 month or a 12 month pantry. There are a lot of foods that can’t be canned and a freezer fills up quickly. Plus frozen food depending upon what it is starts to get freezer burn over time.
You did a fantastic job with the sous vide and freeze drying. Saving the juices is a great idea for meal prep too. And the liquid coming out of the meat is just water and myoglobin, not hemoglobin (blood). I'm just mentioning that part because some people get squeamish over blood.
I know this is a dumb question but I have to ask it. They tell you with meat that you need to have it below 40° or above 145 I believe it is in order to keep it in the safe range. The bacteria doesn’t grow. So when you sous vide at 1:30 and it’s sitting in there for hours like that, can’t bacteria, be growing in it? I just don’t understand that part. Because I’d like to sous vide some meat and then throw it on the grill for a seer in the end
Yes the 40-140°F rule is valid so I read up on that myself because I had the same question you did before I started using sous vide. at 130°F the bacteria are killed after 2 hours. There is lots of research stating sous vide is a great way to cook meats safely. You can google "is sous vide cooking safe?" to see many articles. Yes, after you use sous vide cooking, the meat needs to be seared to make it more appetizing, so grilling is perfect!
Thanks so much Pam and Jim!! When you are storing items in the mason jars, you did not use oxygen absorbers? Do you feel the vacuum sealing is enough? Do you leave the rings on after vacuum sealing for long term storage? Would love for you to do a "Troubleshooting" video or RRH class for determining what the end product IS NOT supposed to look like, what a problem case is and can (or can't) it be fixed. We try these ways and wonder if our end product is safe to eat. Some of my bags have some give in them and I am worried about consuming???? Happy trails! p.s picked up another class offering on black Friday. Thanks!
Great suggestions! Thanks. I rarely use oxygen absorbers and vacuum sealing on the same jar. One or the other works just fine and I lean toward vacuum sealing. I do use both in my FD eggs.
This is a great idea! So many possibilities! Once FD food is reconstituted and made into a dish (stew, for instance), can that dish be pressure canned? How is the texture? Thanks for sharing! Looking forward to more ideas.
Doing that would double your work and double the time the meat cooked. I always start with fresh meat when I pressure can any meat dish. And follow a tested recipe!
Wonderful as ALWAYS! I can hardly wait to see what you are up to with the steak bites for the hotel trail. ❤❤❤ As a retired cosmetologist (how I put myself through college),I must compliment you on your new 'do'. I know you like the part on your right...Bangs are the ticket! Full bangs are very becoming on you, Pam.
Great idea! Question about your trays, please. The last we saw them in this video, the one that you had already scooped up was quite black on screen. I assume these were the juices. Were they easy to scrape the dried juices and then clean the pans? Would you do it this way again, or would you use a silicone mat?
Those silicone mats are ridiculously over-priced so I just bought a roll of black oven liner material and cut it to tray size. Those work great! So what you were seeing was a combination of our black tray liners and the dried red juices.
@@trailgrazers3690 I will have to look into this - 6 years with a freeze dryer and never used anything on the bottom of the trays - just scrape - but if you have found an inexpensive alternative . . .
Ok I've never seen sous vide cooking. This may be a stupid question but I'm curious - how is this different that just boiling the meat? Or is it because it's not at 212 Degrees? And being at just 130 degrees, does it kill off any bacteria?
With boiling meat the temp is very difficult to maintain and the juices are pulled out into the water. With sous vide, the meat never comes in contact with the water so the juices are preserved. At 130°F the bacteria are killed after 2 hours, which is why I went beyond that.
![OhGeesy x Lefty Gunplay - What It Iz [Official Music Video]](http://i.ytimg.com/vi/L0yzW9t2ixk/mqdefault.jpg)
Great demonstration!
Glad you liked it. Thanks, Mary.
Hey Mr. Jim, I was having issues with warm room warnings. HR suggested that I move the pump on a table down in font of the freeze dryer, when in use. I got a wire shelf, and now when I freeze dry, I just put the shelf in front, clip a fan to it to blow the heat away from the freeze dryer. Also, you want a fan on the LEFT side of the FD, blowing back towards the drain valve. NOW, the big bonus, not only did that get rid of my warm room warnings, it cut ALL of my freeze drying nearly in half. So far, the longest time consuming veggie has been chunk potatoes, it took about 24 hours. 😊😊 I did celery, onions, asparagus, and roasted butter nut squash in 10 hours, but I extended the time a couple of more hours because, It was 5AM and I wasn't doing nothing until I had coffee. 🤣🤣
Good to know! We will try that. Thank you.
That is fantastic information!!!
We use a little fan, too, between our FD and pump , 1st cooling the FD then turned to be ooling the pump which is supposed to help its longevity. When you say "left side" do you mean the door opening side facing towards the drain side blowing through the vent holes? We all appreciate sharing tips with other FD ers... thank you!
We have loved our freeze dryer. Great investment and great ideas!
So glad you liked it.
Your Ipot max also has a sou vide setting i use that
Great! thanks. I worried about the lack of water movement, so I have never used that setting.
Mmm I love my Food Saver and my Zip Lock freezer bags. I wasn’t thinking about it but not sure just how much I would use a soup video but seeing your video and hearing your explanation I think I will give it a try. Thank you. This is all amazing.
I subscribe to the other channel and have been disappointed you don’t do freeze dried videos anymore. I had no clue I had to come to this channel to see them. Glad I found them.
In know. No matter what we do with freeze drying, we get complaints--many people don't have them--so we do our FD videos over on this channel where it seems to be a good fit.
@@trailgrazers3690 I’m ecstatic to find you’re still doing them and I found them.
I can’t believe subscibers on rosered would complain. Freeze drying is the ultimate sustainability and emergency preparedness machine. The people complaining are most likely just canners and aren’t following for the whole aspect of what you channel is about.
I appreciate the content you guys present.
I did the same thing a few weeks ago. I sous Vide some meat from the freezer that needed to be used up and then FD'd them. Worked out great. I did sous vide with the fat on (different steak than flank) and then cut the fat off after it came out of the sous vide machine. The fat was then cut up into very small pieces and doled out to the dogs in the food. I'm happy and they're happy!
That sounds fantastic! Thanks for sharing.
We absolutely LOVE Sous vide steak - seared after sous vide process. I got our self contained system for making LR "yogurt" that requires a steady 100° for 36 hours. What a discovery when i tried doing steak! All your wonderful teaching about the "kill zone" being a relationship between time and temperature put me at ease with the understanding of SV meat temperatures. After more research, i have started pasteurizing organic raw eggs using my sous vide for use in our (short ferment) home made mayonnaise - delicious, healthy, and safe 😊 Thank you for this helpful video on steak bites - will definitely be choosing flank steak from our favorite chef store to FD, too. 🤗🙏
That is fantastic! Well done!!!
I love this so much it just may catapult me into getting a sous vide and a freeze dryer …we really have been talking about it for too long now …its time to act….thanks for this video..
You are very welcome!
hi pam and jim - i’ve been sous vide’ng for over a decade. i’ve always read that the vessel should be covered to keep heat and prevent liquid loss. you have options for a cover - amazon sells silicone covers with a cut out for the sous vide device, you can use ping pong balls, foil, a cambro lid that you can cut, etc. :-).
I have seen it both ways so as long as the temp is maintained and the meat is submerged, you are good to gol
I can’t believe someone owns their own freeze-dryer. - A Deeply Impressed New Yorker
They are actually a quite popular especially for someone who wants have a 6 month or a 12 month pantry. There are a lot of foods that can’t be canned and a freezer fills up quickly. Plus frozen food depending upon what it is starts to get freezer burn over time.
Many of our viewers have them and they are a wonderful alternative to preserving food beyond canning and dehydrating.
I wish they make a freeze dryer that fits in my RV! 😂 I have that feature (Sous Vide) on my Instant Pot. I’m going to try a Rib Eye steak today.
I’m with you on the FD for my RV!
Just curious. why in the heck would you want a FD for your RV?
Me too!
@@misterp158we live full time in ours.
Well, that makes more sense then. In your case I guess the R doesn't stand for recreational, My bad. FDs do take a lot of energy,@@MaryWehmeier
I wish I could justify getting a freeze dryer for myself
Buy one and share with a friend or friends.
I have thought about that@@MaryWehmeier
Love Mary's idea!
You did a fantastic job with the sous vide and freeze drying. Saving the juices is a great idea for meal prep too. And the liquid coming out of the meat is just water and myoglobin, not hemoglobin (blood). I'm just mentioning that part because some people get squeamish over blood.
Thanks for that information! I never knew that.
I know this is a dumb question but I have to ask it. They tell you with meat that you need to have it below 40° or above 145 I believe it is in order to keep it in the safe range. The bacteria doesn’t grow. So when you sous vide at 1:30 and it’s sitting in there for hours like that, can’t bacteria, be growing in it? I just don’t understand that part. Because I’d like to sous vide some meat and then throw it on the grill for a seer in the end
Yes the 40-140°F rule is valid so I read up on that myself because I had the same question you did before I started using sous vide. at 130°F the bacteria are killed after 2 hours. There is lots of research stating sous vide is a great way to cook meats safely. You can google "is sous vide cooking safe?" to see many articles. Yes, after you use sous vide cooking, the meat needs to be seared to make it more appetizing, so grilling is perfect!
Do you put oxygen absorbers in your jars?
Thanks so much Pam and Jim!! When you are storing items in the mason jars, you did not use oxygen absorbers? Do you feel the vacuum sealing is enough? Do you leave the rings on after vacuum sealing for long term storage? Would love for you to do a "Troubleshooting" video or RRH class for determining what the end product IS NOT supposed to look like, what a problem case is and can (or can't) it be fixed. We try these ways and wonder if our end product is safe to eat. Some of my bags have some give in them and I am worried about consuming???? Happy trails! p.s picked up another class offering on black Friday. Thanks!
Great suggestions! Thanks. I rarely use oxygen absorbers and vacuum sealing on the same jar. One or the other works just fine and I lean toward vacuum sealing. I do use both in my FD eggs.
This is a great idea! So many possibilities!
Once FD food is reconstituted and made into a dish (stew, for instance), can that dish be pressure canned? How is the texture?
Thanks for sharing! Looking forward to more ideas.
Doing that would double your work and double the time the meat cooked. I always start with fresh meat when I pressure can any meat dish. And follow a tested recipe!
Wonderful as ALWAYS! I can hardly wait to see what you are up to with the steak bites for the hotel trail. ❤❤❤
As a retired cosmetologist (how I put myself through college),I must compliment you on your new 'do'. I know you like the part on your right...Bangs are the ticket! Full bangs are very becoming on you, Pam.
Thank you so much. I have a new scar on my forehead that is prompting the bangs and I quite like them as well!
Kelvin LOL Mine is Mr. Forty Below haha I need to do more meats.
I am glad you "got" the name! A lot of people don't.
I freeze my meat, then vacuum seal. This way i can get a harder vacuum.
Great idea! Thanks for sharing.
We don’t have a freeze dryer. Can you use a regular food dryer to dry the meat after sous vide’ing?
Meat is not recommended by the USDA for dehydrating, but you can freeze it, which is what I would do if I didn't have a freeze dryer.
Where do you get your beautiful blouses.
Great idea! Question about your trays, please. The last we saw them in this video, the one that you had already scooped up was quite black on screen. I assume these were the juices. Were they easy to scrape the dried juices and then clean the pans? Would you do it this way again, or would you use a silicone mat?
Those silicone mats are ridiculously over-priced so I just bought a roll of black oven liner material and cut it to tray size. Those work great! So what you were seeing was a combination of our black tray liners and the dried red juices.
@@trailgrazers3690 I will have to look into this - 6 years with a freeze dryer and never used anything on the bottom of the trays - just scrape - but if you have found an inexpensive alternative . . .
Ok I've never seen sous vide cooking. This may be a stupid question but I'm curious - how is this different that just boiling the meat? Or is it because it's not at 212 Degrees? And being at just 130 degrees, does it kill off any bacteria?
With boiling meat the temp is very difficult to maintain and the juices are pulled out into the water. With sous vide, the meat never comes in contact with the water so the juices are preserved. At 130°F the bacteria are killed after 2 hours, which is why I went beyond that.
@@trailgrazers3690Thank you. That makes sense to me. I wasn't thinking of the juice aspect.