I've only freeze-dried soup once so far; a can of Campbell's Chunky Sirloin Burger. But I was astonished at how quickly it reconstituted with a couple cups of boiling water, and with no change in the taste.
Hi Phill, I'm new here. Do you have a favorite recipie for the GF noodles? Edit - never mind I see the recipies at the end of the video. I guess you use a GF flour blend like 1-2-1 from Bobs Red Mill?
I just watched your "Stack it deep, dry it cheap" video and thought of something I"d like to get your opinion on. The medium home and the medium pharmaceutical are the same size according to the website but the rack holds 7 with no space above the trays on the pharma. If I were to get the pharma rack with 7 trays in addition to the normal home rack with the 4 trays, would I be able to switch out the racks and FD 7 trays of food as long as they were NOT foods that might expand? BTW, enjoy your vids, keep going...
I would think the freeze dryer would be able to accept as much food as the trays could hold. The only limitation would be the ice ring. The medium chamber will hold three gallons of ice on the wall. You would need to calculate the percentage of moisture in the material and measure the amount of water it contains. to be safe I would do 80% of three gallons. The benefit is the economics of scale.
Do you know if you can freeze dry slippery pot pie. I am using your videos to make up my mind about buying a freeze dryer, sold my camper and think getting a dryer would be a fantastic investment - - only the small one it's just me.
Not knowing what slippery pot pie is, I would say yes. Anything can be freeze dried. It's the reconstitution that's the tricky part. Bread and pastry may not come back well (soggy).
I just got my freeze dryer and I've been digesting as many videos as I can. I am having trouble finding an answer to a question on soup I'm hoping you can help me with. I know whipping cream doesn't freeze dry well---but I have several delicious soup recipes that call for sour cream as well as whipping cream in them. Will I have an issue freeze drying and storing these recipes?
Sour cream will freeze dry just fine. Heavy whipping cream will freeze dry, but will turn to butter if beaten too much. Both should work fine if used as ingredients. ruclips.net/video/2vXzSdEIrQs/видео.html
Hey Phil! I'm doing my first real run and I'm at 12.5 hours of freezing for my Chicken Noodle soup. The temperature is in the negative 15 to negative 28 range - the temp indication fluctuates sometimes as much as ten degrees in ten seconds. Does this sound right to you? I can't even get a callback from HR as their system is overloaded. Thanks!
I did a video about pulling data (ruclips.net/video/N8thZqEP2fA/видео.html). The cycle is based on sublimation. The heaters come on and start to melt the ice in the food. The vapor creates atmosphere to 600 mtorr. The heaters turn off and the atmosphere drops back down to 500 mtorr. The temps should fluctuate. The amount is also based to your shelf temp setting and normal or fast mode. All the readings are based from a single sensor on the second shelf.
@@Philat4800feet I will check that out - it was in my watch later queue! I should specify I have hit the drying stage - we haven't even moved into vacuum freeze yet. But based on your data it seems we are probably slow, but on track.
Heat can be an issue. The freeze drier monitors the ambient air temperature around it. At 85 degrees a heat warning message will be triggered, So how hot will your garage get during July-Sept? Basements are cooler. You'll need a dedicated 20-amp outlet.
Hmmmm. Good question. Can I get back to you in 20 years? The primary goal is to remove oxygen, Sun light (UV rays) and keep the food cool. do all three and food can stay viable for years.
Your chicken noodle soup makes me hungry on this cold night. If each tray weighs 2100 grams, I.e., 4 lbs in my calculation…isn’t that overweight? I thought we could not load more than 2.5 lbs per tray in a medium HarvestRight. Am I wrong?
To keep everything consistent, the 2100 grams included the weight of the trays. I balanced all my trays to 721 grams. It makes the math easier. So each of my trays had 1379 grams of soup x 4 trays = 5516 grams or 12 lbs. total. Make sense?
@@Philat4800feet It is reasonable to expect each phase is about the same time, or should we expect certain phases to go by quicker? Just looking for general ideas as a newbie.
Thank you sir for sharing! I just received my freeze dryer and I enjoy seeing the versatility of the new dryer
Warning...freeze drying is addictive.
Excited too. Bought mine in May and they finally got it to work. So excited to try these recipes, especially GF.
I've only freeze-dried soup once so far; a can of Campbell's Chunky Sirloin Burger. But I was astonished at how quickly it reconstituted with a couple cups of boiling water, and with no change in the taste.
Hey Phil! Big thank you from Colorado!
Thank you for this video. I have been trying pressure cooker recipes and end up with a couple quarts more than I want so this comes in handy.
Glad it was helpful!
I'm in the middle of the same project! I worked my way thru my store-bought stuff (pizza, pasta sauces, soups) and now onto my home-canned goods.
Good for you
That's a great idea for "expired" canned soap.
Thanks.
Love the video. I got beef bone broth I’m freeze drying Tuesday or Wednesday
Hope you enjoy
Hi Phill, I'm new here. Do you have a favorite recipie for the GF noodles? Edit - never mind I see the recipies at the end of the video. I guess you use a GF flour blend like 1-2-1 from Bobs Red Mill?
I have used Bob's, but Wal Mart is cheaper.
What no recipes!!! 😉😋 very good video 👍🏼
in the back of the video.
Love this
I'm glad to hear.
I just watched your "Stack it deep, dry it cheap" video and thought of something I"d like to get your opinion on. The medium home and the medium pharmaceutical are the same size according to the website but the rack holds 7 with no space above the trays on the pharma. If I were to get the pharma rack with 7 trays in addition to the normal home rack with the 4 trays, would I be able to switch out the racks and FD 7 trays of food as long as they were NOT foods that might expand? BTW, enjoy your vids, keep going...
I would think the freeze dryer would be able to accept as much food as the trays could hold. The only limitation would be the ice ring. The medium chamber will hold three gallons of ice on the wall. You would need to calculate the percentage of moisture in the material and measure the amount of water it contains. to be safe I would do 80% of three gallons. The benefit is the economics of scale.
After only 18 months you feel your canned items will go bad? 🤔
I have read the guidelines for home canned food is 24 months.
Do you know if you can freeze dry slippery pot pie. I am using your videos to make up my mind about buying a freeze dryer, sold my camper and think getting a dryer would be a fantastic investment - - only the small one it's just me.
Not knowing what slippery pot pie is, I would say yes. Anything can be freeze dried. It's the reconstitution that's the tricky part. Bread and pastry may not come back well (soggy).
I just got my freeze dryer and I've been digesting as many videos as I can. I am having trouble finding an answer to a question on soup I'm hoping you can help me with. I know whipping cream doesn't freeze dry well---but I have several delicious soup recipes that call for sour cream as well as whipping cream in them. Will I have an issue freeze drying and storing these recipes?
Sour cream will freeze dry just fine. Heavy whipping cream will freeze dry, but will turn to butter if beaten too much. Both should work fine if used as ingredients.
ruclips.net/video/2vXzSdEIrQs/видео.html
@@Philat4800feet Thank you.
You log everything else.
Do you log the dry time of each batch? If so what was the dry time of the homemade chicken noodle soup?
Sorry, I don't log the times of all of my batches.
Hey Phil! I'm doing my first real run and I'm at 12.5 hours of freezing for my Chicken Noodle soup. The temperature is in the negative 15 to negative 28 range - the temp indication fluctuates sometimes as much as ten degrees in ten seconds. Does this sound right to you? I can't even get a callback from HR as their system is overloaded. Thanks!
I did a video about pulling data (ruclips.net/video/N8thZqEP2fA/видео.html). The cycle is based on sublimation. The heaters come on and start to melt the ice in the food. The vapor creates atmosphere to 600 mtorr. The heaters turn off and the atmosphere drops back down to 500 mtorr. The temps should fluctuate. The amount is also based to your shelf temp setting and normal or fast mode. All the readings are based from a single sensor on the second shelf.
@@Philat4800feet I will check that out - it was in my watch later queue! I should specify I have hit the drying stage - we haven't even moved into vacuum freeze yet. But based on your data it seems we are probably slow, but on track.
Phil I have my FD on order. I can set up in garage or basement, what do you recommend?
Heat can be an issue. The freeze drier monitors the ambient air temperature around it. At 85 degrees a heat warning message will be triggered, So how hot will your garage get during July-Sept? Basements are cooler. You'll need a dedicated 20-amp outlet.
@@Philat4800feet Thank you for your advice, I appreciate it!
Is there a link on the document you referenced on shelf life of cans
Sorry, no. Google- "Before You Toss Food, Wait. Check It Out!"
How long do FD soups last? Can you FD higher fat soups without issue?
Hmmmm. Good question. Can I get back to you in 20 years? The primary goal is to remove oxygen, Sun light (UV rays) and keep the food cool. do all three and food can stay viable for years.
Your chicken noodle soup makes me hungry on this cold night. If each tray weighs 2100 grams, I.e., 4 lbs in my calculation…isn’t that overweight? I thought we could not load more than 2.5 lbs per tray in a medium HarvestRight. Am I wrong?
To keep everything consistent, the 2100 grams included the weight of the trays. I balanced all my trays to 721 grams. It makes the math easier. So each of my trays had 1379 grams of soup x 4 trays = 5516 grams or 12 lbs. total. Make sense?
@@Philat4800feet Thank you! I do understand. I’m still acclimating to this new environment.
My wife is gluten free. Any chance you would share the recipe?
Sure can. Stand by. I have posted some videos on GF cooking already.
This was made in 2022 you using vhs recorder bro. Its all good thanks for the video
An old Cannon Power shot 590A 8 mega pixel.
How long did the freeze dry run took?
Most of my runs are between 36-48 hours.
@@Philat4800feet It is reasonable to expect each phase is about the same time, or should we expect certain phases to go by quicker? Just looking for general ideas as a newbie.
Why not condense the broth down first,and take up less volume??🤔🤔
The more condensed the broth, the more salt and oils will be present. Salt, oil, and sugars are like antifreezes to freeze drying.