Hi Phil, we got our first medium FD a couple of weeks ago and have a lot to learn. We like your videos as you seem to understand the science behind what is going on and we have a bit of a question you might be able to help with. We have dried some avocados as well as apple, strawberry, bananas, among other things. The apples, strawberries and bananas all dried really well and were delicious but the avocado had a different sort of texture. We tried rehydrating some of the slices to mix with cream cheese and after about an hour, they still hadn’t soaked in the water and we’re still quite difficult to mash down to mix with the cheese so my wife decided to try putting the remaining dried pieces into the vitamix to turn them into a powder hoping that it would rehydrate easier but instead of turning into a nice dry powder, they mashed into more of a liquid. We are wondering if it is because avocados have a high oil content. The avocados were just ripe (exactly how we would have used them without the drying stage) and the vitamix had not been used for a day or two and was definitely dry. The avocados had been kept in a kilner jar for about 4 days from drying to ‘mashing’ but we didn’t use oxygen absorbers of vacuum seal the jar. We live in Cyprus, at about 1260feet and currently it is hot and humidity is quite high. Is it possible to make ‘powdered avocados’ or what is your suggestion for the best way to prep and process them? Thanks, Bev and Steve.
Try wrapping them in a damp cloth, in a bag, overnight, in a fridge. They took hours to have the moisture removed. Sometimes it takes time to put the moisture back in. See this video on cheese: ruclips.net/video/8Pqt7uhDW90/видео.html
@@Philat4800feet thanks for the suggestion, we can try doing that overnight so they are ready for breakfast. Any thoughts on why they would turn into a damp mush when they were wizzed up in the vitamix? Could it be the high fat content?
I would not use an oil free pump. There isn't any protection that oil provides and there is still water vapor that will enter the pump the is PH acidic. You'll need to rebuild your oil-free pump about every two years: ruclips.net/video/j0JEr9gaFiQ/видео.html
Americans need to start using the metric system. It is much easier to make volume changes as everything is divisible by ten. Your used oil looked like it had sediment in the bottom. If that is the case it needs filtered again. The jar shows a black crud in the bottom. I have several extra filters from various manufacturers.
I filter the oil after every batch. I use Black Gold that has a slight yellow tint, and I'll re use the oil for about 10-15 batches. What you're seeing is used oil about halfway through its life span.
I just purchased the Premier Pump after my oilless pump died. I had no idea the oilless pump would only last such a short time. I will never buy it again. Does filtering the oil every time extend the life of the pump? Are there other advantages as well? Also in the HR Pump manual it says to always keep pump level and not tilt the pump. I like your idea of using a block though to allow for greater oil/debris runoff. As long as I have the de-mister off there should be no problem right? How many inches high is your block? It can’t be seen in the video. It doesn’t appear that the pump is tilted too much. Thank you for all of your videos I have valued them greatly.
I don't know why HR has the "do not tilt" warning. Navac, the manufacture, has no such warning in their publications. I only suggest to "tilt" when draining. I use a 2 x 4 block of wood. I change my oil after every batch. It only takes 1-2 minutes. I don't want any chance of acidic vapor, food particulates, or condensation to remain in the pump.
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Excellent vid/great tips about cleaning with Isopropyl! It helps with that smell that can accumulate over so many runs.
I watched your Stack it Deep video a while back and it was super helpful. I'm definitely a deep stacker now!
I wish HR would make a deeper tray.
Hi Phil, we got our first medium FD a couple of weeks ago and have a lot to learn. We like your videos as you seem to understand the science behind what is going on and we have a bit of a question you might be able to help with. We have dried some avocados as well as apple, strawberry, bananas, among other things. The apples, strawberries and bananas all dried really well and were delicious but the avocado had a different sort of texture. We tried rehydrating some of the slices to mix with cream cheese and after about an hour, they still hadn’t soaked in the water and we’re still quite difficult to mash down to mix with the cheese so my wife decided to try putting the remaining dried pieces into the vitamix to turn them into a powder hoping that it would rehydrate easier but instead of turning into a nice dry powder, they mashed into more of a liquid. We are wondering if it is because avocados have a high oil content. The avocados were just ripe (exactly how we would have used them without the drying stage) and the vitamix had not been used for a day or two and was definitely dry. The avocados had been kept in a kilner jar for about 4 days from drying to ‘mashing’ but we didn’t use oxygen absorbers of vacuum seal the jar. We live in Cyprus, at about 1260feet and currently it is hot and humidity is quite high. Is it possible to make ‘powdered avocados’ or what is your suggestion for the best way to prep and process them? Thanks, Bev and Steve.
Try wrapping them in a damp cloth, in a bag, overnight, in a fridge. They took hours to have the moisture removed. Sometimes it takes time to put the moisture back in. See this video on cheese:
ruclips.net/video/8Pqt7uhDW90/видео.html
@@Philat4800feet thanks for the suggestion, we can try doing that overnight so they are ready for breakfast. Any thoughts on why they would turn into a damp mush when they were wizzed up in the vitamix? Could it be the high fat content?
What do you do with old oil? Best place to dispose? Thanks for video.
ruclips.net/video/vqAMUh5W7eE/видео.html
What is your take on the oil-free pump? It's a lot more expensive, but it does save a lot of work dealing with oil.
I would not use an oil free pump. There isn't any protection that oil provides and there is still water vapor that will enter the pump the is PH acidic. You'll need to rebuild your oil-free pump about every two years:
ruclips.net/video/j0JEr9gaFiQ/видео.html
@@Philat4800feetThank you for your excellent insights and videos! Your knowledge is truly a blessing.
👍👍👍👍👍
Big big thanks you .project of PEanutbutter .done well
Americans need to start using the metric system. It is much easier to make volume changes as everything is divisible by ten.
Your used oil looked like it had sediment in the bottom. If that is the case it needs filtered again. The jar shows a black crud in the bottom.
I have several extra filters from various manufacturers.
That's one reason I let my oil settle and pour off the top
Do you filter your oil after every cycle? Also, I'm brand new to this (just finishing my second batch), why is your oil not clear? Thank you!
I filter the oil after every batch. I use Black Gold that has a slight yellow tint, and I'll re use the oil for about 10-15 batches. What you're seeing is used oil about halfway through its life span.
I just purchased the Premier Pump after my oilless pump died. I had no idea the oilless pump would only last such a short time. I will never buy it again.
Does filtering the oil every time extend the life of the pump? Are there other advantages as well? Also in the HR Pump manual it says to always keep pump level and not tilt the pump. I like your idea of using a block though to allow for greater oil/debris runoff. As long as I have the de-mister off there should be no problem right? How many inches high is your block? It can’t be seen in the video. It doesn’t appear that the pump is tilted too much. Thank you for all of your videos I have valued them greatly.
I don't know why HR has the "do not tilt" warning. Navac, the manufacture, has no such warning in their publications. I only suggest to "tilt" when draining. I use a 2 x 4 block of wood. I change my oil after every batch. It only takes 1-2 minutes. I don't want any chance of acidic vapor, food particulates, or condensation to remain in the pump.