Freeze Drying Your First 500 lbs of Food - Batch 46 - Eggs - Whites, Yolks, and Whole Eggs
HTML-код
- Опубликовано: 13 сен 2024
- Freeze Drying Your First 500 lbs of Food - Batch 46 - Eggs - Whites, Yolks, and Whole Eggs
Freeze dryer batch #46 - 10.8 lbs of eggs - whites, yolks, and whole. Started freeze drying this batch July 24th.
First 500 lbs data spreadsheet link: docs.google.co...
Batch worksheet link: docs.google.co...
Cost of the eggs: $9.00 for 10.8 lbs
Total batch time: 47 hours 30 minutes
Weight before drying: 10.8 lbs. Weight after drying: 1227 grams (about 2.7 lb)
Power use: 35.66 kWh
Bagged into: 10 quart 7 mil Mylar bags with 300cc oxygen absorbers.
This list is about getting started on a 500 lb mixed pantry of freeze dried foods in 100 days.
(This may be a bit optimistic and perhaps it'll only be 400 lbs)
Goal of about 85 lbs per category. (100 lbs per category if we don't do the Meals/Dishes)
1) Meats:
2) Vegetables:
3) Fruits:
4) Dairy:
5) Grain / Starch:
6) Meals / Dishes:
Want to support this channel? Buy me a coffee :-) www.buymeacoff...
AFFILIATE LINKS & REFERRALS - I earn from qualifying purchases from the links provided
───────────────
As an Amazon Affiliate, I earn from qualifying purchases from the links provided. By clicking on the links, you can explore the products and tools I use.
www.amazon.com...
---------------------------------------------------
PackFreshUSA
We have been buying oxygen absorbers and 7 mil Mylar bags from PackFreshUSA since early 2018. During all that time (1000's of bag and oxygen absorbers, and about 6 year before before we added this affiliate link) we have been happy with the products and service we have received from them.
I earn from qualifying purchases from the links provided. - packfreshusa.c...
Use the discount code "SchoolReports5" to get 10% off your first purchase when using the link.
---------------------------------------------------
Harvest Right - If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our link. It helps us and costs you nothing!
affiliates.har...
───────────────
Before buying a freeze dryer, perhaps research to find out more about the downside of the machine; some people have problems with their machine and it's big and heavy and hard to return!
When trying to decide what to freeze dry you can start by asking why.
Start by asking yourself this question. Why are you freeze drying food? Knowing this should help you decide what you should freeze dry first.
I'm freeze drying because:
Just to freeze dry leftovers?
You want to make your own food for camping/backpacking?
For if/when the SHTF?
For a short term emergency?
You have your own garden and want to freeze dry the food?
You love Costco but don't have a family of 6?
You are good at finding the food sales but only have 1 freezer?
When you cook homemade chili just for yourself you make 10 gallons? Because you have 3 full freezers and are worried about power outages?
If I knew then what I know now, I would have freeze dried things in a different order. Or maybe not, because I started freeze drying because we had 3 full freezers, I was thinking of getting another one, and I decided I should buy a walk-in freezer instead. I started looking into walk-ins and realized they were expensive to buy (even used ones) AND expensive to own and operate. Then I found out Harvest Right was making home sized freeze dryers. One of my first thoughts was "I like Mountain House!" I have used their food for backpacking almost 45 years and we even kept some in our travel trailer, for just in case.
Freeze dried food will stay fresh for many years and be ready and waiting when you need it.
We do videos showing how we are using our Harvest Right Freeze Dryer to freeze dry food for long term storage. (We have the medium size machine that we got in August of 2017) We talk about how to load and unload the freeze dryer, how to know if the food is dry, is it better to freeze dry raw food or cooked food, and do a few taste tests. Freeze dried food is also great for prepping or just for camping and snacking!
Want to support the channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm
If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our affiliate link. It helps us and costs you nothing! affiliates.harvestright.com/995.html
First 500 lbs data spreadsheet link: docs.google.com/spreadsheets/d/1ieekdk5aH_2OWLUealeOLurU9_zl03BfFEg_qhAgcaA/edit?usp=sharing
Batch worksheet link: docs.google.com/spreadsheets/d/13DCB2hXo9_ZYrhIUicLk2IrEaQGszwbaJTcEH8wJxk4/edit?usp=sharing
You are my kind of teacher, precise and step by step. I bought my FD after watching your videos.
"What kind of nut drills their food?" Hahaha, that was hilarious. Thanks for the laugh today!
Thanks for the wonderful videos. I'm new to freeze drying & learning so much from you!
Thanks for watching.
Thanks for your videos!!!
I have been freeze drying eggs like crazy the last few months and I have many hundreds put in storage. I separated out the whites and yolks in several batches like you did, they're so great for baking needs. But everything I've seen and read said you can't do a full egg (like if you wanted a fried egg). So I had the idea of putting individual yokes into 1" x 1" rubber ice cubes trays to see if they could stay whole and unbroken. Boy, did they freeze dry. HOWEVER, they turned into solid cubes that stayed brick solid even after sitting in water for hours 😳😅
Thanks so much for watching and for commenting! I now wish that I'd done more eggs, a lot more.
Using the raw yolks is not without a little work, but it can be done. Powdering them made a BIG difference. I rehydrate some yolks in the first minute or two of this video: Making Banana Cream Pie using Freeze Dried Egg Yolks and Powdered Banana ruclips.net/video/I4BLe4x1y90/видео.html
I did try to rehydrate a test slice of a hard cooked egg, the yolk was great but the whites were like plastic. (Hard boiled egg, except we don't actually boil our eggs.) I have not tried a whole fried egg, only scrambled cooked or raw. I can't even remember the last time I had a fried egg, decades at least, so I never even thought about trying to freeze dry some! I do have a feeling that the issue is going to be the whites, like it was with the boiled egg. I think cooking the whites causes them to form long protein chains, kind of like plastic. exploratorium.edu/cooking/eggs/eggscience.html
We were thinking of doing the same idea of separating the eggs like you did, (I already bought the 1x1 silicone tray) and then putting them back together (somehow) to end up with hard boiled eggs to use for deviled eggs!
Let's start making a list of things "They" say won't work or can't be freeze dried! 🤣(And turned out to not be true; you can do these things)
Things I've been told, and then did anyway:
Can't freeze dry anything with chocolate.
Can't freeze dry anything with any fat.
Pickles won't rehydrate.
Carrots won't rehydrate.
An oxygen absorber in a bag with your baking soda could make it EXPLODE!
Yes, really, I've even seen one video where "they" state, as a fact, that if you put an oxygen absorber in a bag with your baking soda it could make it EXPLODE. I'd love to see the science behind that. I looked at the chemistry and I just didn't see how. If you heat baking soda it decomposes into sodium carbonate, water and carbon dioxide and can put out fire. I realize that some things like baking soda don't need oxygen absorbers, but explode? I don't think it would be too much to ask for them to share the scientific paper/article. I'm not trying to convince anyone of anything, I'm just trying to show what I do and why, and show resources when I can.
Remember, I'm just another idiot on the internet. Don't listen to me. I could be wrong. Research. The #1 joke at our house is "But, I saw it on the internet!" Consider looking at what commercial companies are doing. That's where I look to for guidance. If they can do it, we probably can too. (with method adjustments)
@SchoolReports I don't know why we are so lucky, but a 60 pack of eggs is still $13.92 here in Northern Idaho. So I am still in the process of stockpiling freeze dried eggs. I powder all of them in the blender (whole, whites and yokes).... my husband is getting tired of egg dust being all over the kitchen! 😅
You're totally right about not listening to everything said about what "can't be done." There's a certain amount of truth to much of it, but there's still so much we are all figuring out. The chocolate thing is mostly true...but not always. Freeze dried mint chip ice cream turns out WONDERFULLY....as long as there are no big chunks on the outside that melt and explode 😳
You may be just another idiot on the internet, but aren't we all? 😋 I just got my freeze dryer in October and I have been going FULL FORCE since then. You are one of several RUclipsrs who got me up to speed in lightning fast time and I appreciate your videos so much!!! Thank you!!!! Which reminds me, I think I need to go buy you a cup of coffee ☕️
@@FreezeDriedIceCreamPrepper Thanks for the coffee!
Great egg price. I haven't even checked on the current prices here (we're over at the west edge of Greater Idaho or northern State of Jefferson) because I still don't have room in the freezers to prefreeze any more food right now - still three freezers crammed fairly full awaiting their turn.
@@SchoolReports Sounds like it's time for you to get a second freeze dryer! Have you heard they're coming out with an XL with 6 six trays that will process 24 to 32 pounds at a time.... 🤔
@@FreezeDriedIceCreamPrepper My sister just got her own in late October, which will free up some more batch time for my own batches, 😇
Yes, I did know about the new extra large machine; I did a video about it the day after it was announced! I probably won't be getting new machine until my old one is dead and buried! It's 5 1/2 years old and so far doing well.🤣
Great idea to separate eggs for custards etc. I never thought of that. I’ve only been FD’ing for about 6 months only, and learning a lot from you.
. Are your Mylar bags and 02 absorbers from Wallaby? They look familiar and I like the size. As thorough and detailed as you are, I assume you’ve got that down to a science as well as every other part of the process, and I feel very confident that I don’t need to do any more research or legwork because you are way up there on my list of the few RUclipsrs that have become my ‘go to’ for all things freeze drying! I have used other sizes of Wallaby’s, bags but like the quart size you’re using. Thank you so much, I really appreciate you and all the hard work you do, and are so generous to share with everyone. 😊
Thanks.
I don't believe I'd heard of Wallaby Mylar bags. A commenter had mentioned getting a heat sealer from them, but that's the only time I'd heard of them. I looked at their listings and they look interesting.
We have been getting our Mylar bags and oxygen absorbers from PackFreshUSA.com for years now and have been happy with the products and service we have received from them. - They are not a sponsor, we just like their stuff. We have been getting our bags from packfreshusa.com/ for a few years; we get the 7mil bags. The pint bag with OA's packfreshusa.com/pint-seal-top-gusset-7-mil-stand-up-mylar-bags-sets/ These are the ones we get the most: packfreshusa.com/quart-7x-9x3-7-mil-seal-top-gusset-mylar-bags-1000-wholesale/ And these are the 2 quart ones packfreshusa.com/two-quart-7-mil-seal-top-gusset-mylar-bags-500-wholesale/ 300cc Oxygen Absorbers in 10-Packs (1000) packfreshusa.com/300cc-oxygen-absorbers-in-10-packs-1000-wholesale/
Remember, I'm just another idiot on the internet. Don't listen to me. I could be wrong. The #1 joke at our house is "But, I saw it on the internet!" 🤣Consider looking at what commercial companies are doing. That's where I look for guidance. If they can do it, we probably can too. (with method adjustments)
@@SchoolReports Thank you! You’re very humble! I know no-one is infallible so I always discern everything first, and don’t hold anyone accountable but myself! 😊
Good headsup we are going to run white and yoke separate soon. I'll watch out for that problem. But we always just run everything with an extra ten hours extra. So we almost never have a problem.
Time to buy a second set of trays and dividers
😅 Having an extra set of trays would be nice sometimes, but for prefreezing the food the way I use it, I would need 10 or 15 sets. Spendy! 🤣 We have had up to 15+ batches of prefrozen items waiting for the freeze dryer.
Every time you do it I’m worried you’ll drill through your pan 😂
😁 Well, I have scratched the pans a couple times. I'm *much* more likely to drill into my hand than to get through a stainless steel tray. With that in mind (and at the great suggestion of a viewer) I am switching to freezing the stainless steel rods in the food to then be replaced by the thermometers. (Of course that means I'll miss out on a video of drilling my hand. Think of the views!) 🤣
Cutting and Bending Stainless Steel Rods for Thermometers During Freeze Drying. * NOT Required * ruclips.net/video/Vtr786DcVi0/видео.html
@@SchoolReports hah! I’m glad someone thought of a safer way, it would be disappointing to bleed all over your meal!
@@kellyclemmer9715 Two of my long time mottos to live by have been "Laziness is the mother of invention" and "Procrastination: The key to flexibility"🤣
We put almost everything in mason jars. We than pull a 28in vacuum on the jar. And we put a oxygen absorber in everything. They are the cheapest part of this process. It would be stupid not to use one. Your too polite to say that so I did.
And I thank you for that!
What kind and model of a vac are you using?
@@beckycasady3100 Am I assume you're asking @James West that question?
good stuff
Thanks!
I did 300 quail eggs, and now im doing 120 duck eggs.
Do you raise your own?
Can you tell me or show us how you made your inside door on your freeze dryer? Mine is newer and did not come with a pillow that does the same as your door. I like your door but don’t know how you made it so it stays in place. Can you please show us? Thank you
Sure! It's just a disc I cut out of 0.075" thick acrylic (1.9mm thick) I would probably use 1/8" (3mm +) next time. Once the machine is under vacuum the disc probably doesn't matter, but while it's freezing it seems to help. (think airplane window) I love how good of a job it has done and have not experienced any downside. It does seem to be better than the pads they used to send with our machines. It also works when I want video inside the chamber while freeze drying. It's held in by friction. Here is how I made it. Making an Acrylic Disc Front for a Harvest Right Freeze Dryer ruclips.net/video/erH1VDqNi80/видео.html If your freeze dryer is like ours, (2017) the opening is not quite round. For my first test piece I cut a very accurate circle out of a piece of foamcore and it had gaps of 1/8"+ (3mm +) around the edge.
My sister's newer (late 2022) machine has a chamber that is very round. I am making a disc for her machine (most of the way complete - I'm just really slow!) and I think the fact that it's round will make it easier. Her machine is a medium and I think hers is just a simple 11 7/8" diameter _actual_ circle!
Do your freeze dryer breakdown alot? I hear people having problems with their new units! Thanks for your great videos!!
We've had only one time that our machine was down due to an issue with the machine, and it was soon after we got the machine. The power switch and power cord were getting hot.
The jumper wire from the power socket to the power switch ended up melted down. We had to replace the switch, power socket, jumper wire, and the power cord. I suspect the jumper had bad connectors, (or was undersized) causing too much resistance, but the size look fine. (Though it's hard to tell when it's melted.) Not sure. The power cord was under sized in reality, but not according to the label, if that makes sense. I bought a new (longer) one that is labeled as the same gauge and it does not overheat, and the old one did. The old cord would get up over 120f.
Edit: 5 years and over 550 batches.
I love your videos!! I know you have a medium sized dryer and mine is a large. There is definitely a size difference in the trays. I am struggling to find a way to accomplish what you do with the small pans. When I had medium dryer I bought 15 small pans from the dollar store and do not want them to go to waste. If you have any suggestions I would really appreciate it 😊
I'll have to give it some thought, but these pans fit the large. www.walmart.com/ip/Mainstays-Nonstick-9-x-9-x-2-Square-Cake-Pan-Brownie-Pan-Gray/14913184
And these dividers fit the bigger pans. (needs 2 dividers per pan to make 1/3s) Two and 1/3 pans fit a large tray.
I'm not sure about the small pans for the large trays. Frozen food Tetris?😇
Edit - I forgot to add the link to the bigger dividers. www.thingiverse.com/thing:4976081
Thank you! I will get the other pans. It is Tetris....lol
Sorry for my absence. Too much work right now. :(
I know how that is. 😅(Oh, never mind, sorry, I don't. But I can remember!)
Why did it take 40+ hours as appose to 30 - Thanks
Sorry, I don't understand. This batch was almost 11 lbs of eggs and took over 47 hours (almost 53 for the whites) - which is what I would expect. Where does the 30 come from?
Are we to assume you are a fan of banana cream pie??
😁 Yum!
Making Banana Cream Pie using Freeze Dried Egg Yolks and Powdered Banana - ruclips.net/video/I4BLe4x1y90/видео.htmlsi=5drFB98l4EW_ED4l
I assume that you're using 8x8 pans to pre freeze. But where did you get the dividers? Or did you make them? Any info would be greatly appreciated, thanks!
Thanks for watching!
The divider is something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; ruclips.net/video/3KLblPCTpHk/видео.html They were printed with ABS then vapor/acetone smoothed to seal them.
It would probably be pretty easy to make dividers using foamcore or cardboard and covering it with plastic wrap, for those without a printer.
Another viewer used cut some out of thick plastic (like thick cutting board) to make their dividers. (They did have a laser cutter) 😁
The pans are just some pans we bought at a local Dollar Tree store. I have a picture of them on the Community page. They were called 8x8" pans, but the bottoms are about 7x7", a perfect fit for our medium freeze dryer trays.
Hi, we're starting to try freeze drying the yolks too for custard in the winter. Do you have an estimate on simple volume measurement per yolk dried and for water? Example: 1 yolk = 2 Tbsp of yolk powder and then add 1 teaspoon of water. Any suggestion like that?
Sorry, I don't know the volumes for rehydrating these. 🤔
Most of my life I've cooked using weight instead of volume. (Probably because I spent a lot of time around commercial cooking size recipes) I find it more repeatable. Anyway, for this batch of eggs it worked out to 18.25 grams of yolk powder and 9.15 grams of water per yolk.
@@SchoolReportsOnTheGo Thanks for the feedback and the detail of weight per yolk. I can work with that to do some of my own testing as to how that might equate to volume on average. I realize that volume is not precise given that it depends on how finely something is ground up, but if we can get repeatable results with volume, it is more convenient. Thanks again, and great job on the videos with such attention to detail.
@@JK-hx5bx Most (normal? :) people manage to do just fine using a small scoop or measuring spoons for their eggs. Something like 2 Tbsp powdered yolk (depending on how fine they were powdered and how you pack the spoon) and 2 teaspoons of water.
Have you seen this video?
Making Banana Cream Pie using Freeze Dried Egg Yolks and Powdered Banana ruclips.net/video/I4BLe4x1y90/видео.html
@@SchoolReports Yes, I watched that one. We have been freeze drying and using whole eggs for some time, and for that, we use 2 tablespoons of powder for one egg and mix 2 tablespoons of water too, a 1-to-1 ratio. But when we recently did yolks and whites separately, I was surprised to see how much more volume and water was in the whites, and then how dense the yolks were when done. And then when we powdered it up and measured by tablespoons it was still coming out to about 2 tablespoons per yolk, as if the whites are almost all water. These are very fresh pastured eggs from our own chickens. Perhaps as the eggs age the water ratio changes between yolks and whites.
@@JK-hx5bx Thanks, that great info! It was amazing how light the dried white were, like trying to pick up nothing.
Great to know about egg whites!
I wonder if the egg whites somewhat cook or skin over similar to regular cooking 🍳🤔. Might we ask the heat mat temperature you had set in your custom profile? As always thank you & keep up the great work ☺️👍.
Egg whites = Angel food cake!😇
From our past experience with egg whites, I'd say no, it doesn't cook or skin over, it just stayed cold on the inside layer because I made it too thick of a block. I expected it, I just just didn't expect it to be so dramatic of a time difference. Light, fluffy foods tend to stay cold in the middle. Here's my assumption: I assume it's due to the poor heat conduction within the fluffy food, and no/little radiant heat can make it to the middle of the thick blocks, and of course, without air there's no heat transfer by convection.
Things that skin over tend to blow up like a balloon, like concentrated orange juice.
I used 120 degree. (I hardly ever change it)
@@SchoolReports always finding myself learning from your videos!! And YESSS gotta love Angel food cake 😋.
@@meganwinters5163 Did you see my "failed" Angel food cake video? I used freeze dried egg whites, but I'd never made an Angel food cake from scratch before, only boxed mixes.
@@SchoolReports I'll have to go back and watch it! Honestly I've been all over various FD'ing references and still taking notes for the future 👍.
😀 ❤️ 😋 🐸 *
🦆, 🦆, goose.
Not one yolk joke? tsk tsk
I hang my head in shame. 😔 🤣