Thank you so much for your scientific evaluation. It really helps to have someone so detailed trying food items so I can know what works and what doesn’t.
Thanks so much for doing this vid! We just rcvd our FD, and I've been wondering about these applications as well. I really appreciate all the effort these experiments take!!
Thanks for this. I have a freeze dryer on the way and I have been very curious about what is possible and what is not. You saved me some time and headaches.
Vanilla is a forever item and vinegar is also a forever item, no point in freeze-drying either of them, the whip cream that’s on top of the pudding is all sugar so probably creates a problem, I enjoy these tests though
The fruit juices may need to be dried a tad longer. You can buy powdered sugars afterall so it should be possible to dry the juice enough to powder it. I know if you have orange juice it's powderable. It's also possible that the stickiness is corn syrup and perhaps that is the problem as I've seen corn syrup crystals but not small enough to be considered powder. At the very least, sticky "pads" of freeze dried juice would take up less room in a freezer in a vacuum sealed bag than freezing the whole juice would.
I just found your site thanks to a YT suggestion, I’m going banks and watching old vlogs. Amazing info, thanks! By the way I don’t know if you will ever read this message because the Vlog isn’t current.
I'm not surprised on the Chicken broth (fat) since you can freeze dry and buy bouillon cubes and milk. It's only when the fat content is high that it's a problem. Note: I've never seen whole milk powder with a Best Before Date longer than 2yrs and usually it's recommended to use within a year. I assume the soup would be the same. Interestingly the freeze drier guides say you can't freeze dry butter due to the high fat content but it is possible to buy freeze dried butter so there must be a way. Anyway, have fun experimenting.
@@johngwenhamlin5543 If your using 19 it should freeze your milk rock hard before turning on the vacuum. You can go into the Custom tab and increase your freeze time and freeze point.
Thank you so much for your scientific evaluation. It really helps to have someone so detailed trying food items so I can know what works and what doesn’t.
Thanks so much for doing this vid! We just rcvd our FD, and I've been wondering about these applications as well. I really appreciate all the effort these experiments take!!
You are so welcome!
Thanks for this. I have a freeze dryer on the way and I have been very curious about what is possible and what is not. You saved me some time and headaches.
Glad it was helpful!
I here that vinegar will cause the internals of the vacuum pump to rust excessively. You might want to flush it pretty good after this test.
Yup, I cleaned it well. Most liquids from freeze drying are on the acid side of the PH scale.
Great information, thank you.
Thanks for watching!
Vanilla is a forever item and vinegar is also a forever item, no point in freeze-drying either of them, the whip cream that’s on top of the pudding is all sugar so probably creates a problem, I enjoy these tests though
It was fun doing it.
Thank you.
You're welcome!
so you are able to put those containers in the freeze dryer? I did not know that. Thanks for all your work on this. Happy New Year
It was a tight fit. I had to put them in without the tray.
I wonder if you could freeze dry ocean water to recover the salt?
Yup, but that would only be around 3.5%. Evaporation might be better.
The fruit juices may need to be dried a tad longer. You can buy powdered sugars afterall so it should be possible to dry the juice enough to powder it. I know if you have orange juice it's powderable. It's also possible that the stickiness is corn syrup and perhaps that is the problem as I've seen corn syrup crystals but not small enough to be considered powder. At the very least, sticky "pads" of freeze dried juice would take up less room in a freezer in a vacuum sealed bag than freezing the whole juice would.
I just found your site thanks to a YT suggestion, I’m going banks and watching old vlogs. Amazing info, thanks! By the way I don’t know if you will ever read this message because the Vlog isn’t current.
Thanks foe watching
I'm not surprised on the Chicken broth (fat) since you can freeze dry and buy bouillon cubes and milk. It's only when the fat content is high that it's a problem. Note: I've never seen whole milk powder with a Best Before Date longer than 2yrs and usually it's recommended to use within a year. I assume the soup would be the same. Interestingly the freeze drier guides say you can't freeze dry butter due to the high fat content but it is possible to buy freeze dried butter so there must be a way. Anyway, have fun experimenting.
Did you use instant pudding or regular cook and serve
Jello in a cup.
What was your drying temperature for the capri sun and the apple juice?
I keep my unit at 130. There's a 10 degree swing (120-140). Food cooks at 140, so I try to stay away from that temp.
can you freeze dry hot sauce that has the consistency of lousiana hot sauce?
Yup. You might want to record (weigh) the amount of water taken out so you don't water it down later on.
@@Philat4800feet I was actually thinking about crushing it to a powder and making it into a spice
That would work
If you had Powdered the pudding before reconstituting it you wouldn't of had lumps.
You're correct. I found powdering many foods works better.
It is possible to buy USP ethanol. It is not denatured. :)
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Everclear
What did we do wrong with our whole milk? We did not pre-freeze the milk, but the top 2 trays exploded really bad. Any comments or suggestions?
The vacuum pump turned on before the milk was frozen. The milk boiled under vacuum. What version are you on? software version 19 will help this.
@@Philat4800feet We are using version 19. Do we need to change the freeze temperature setting for milk. It was set at the default setting.
@@johngwenhamlin5543 If your using 19 it should freeze your milk rock hard before turning on the vacuum. You can go into the Custom tab and increase your freeze time and freeze point.
@@Philat4800feet Thank you. I’ll try that. 😊