Can you Freeze Dry Cajun Potato Salad | Stay Fresh
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- Опубликовано: 28 сен 2024
- Today we are making the Cajun Potato Salad then Freeze Drying it. How did it turn out?
You can find a printable recipe here: twoguysandacoo...
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Eric
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My favorite Cajun season is the Cajun Two Step.
Looks like a good idea to try freeze drying, the stay fresh sounds like a good working machine.
Great information Eric thank you so much.
It might make things easier for you if you mixed all of the non-potato ingredients together first in another big hotel pan like the one you used for the potatoes. Next, add and quickly stir the potatoes into the mayonnaise-vegetable mixture in 2 or 3 batches. It seems to me that this would make mixing easier because you’re not stirring against the full mass of potatoes all at once and then you can quickly rinse out the pan that held the boiled potatoes only with plain water with no soap or scrubbing because it doesn’t have any fat in it. I’ve been drinking all night, so if this idea sounds dumb to sober folks I’m going to blame it on beer. 🤷🏻♂️
I would be very interested to see a video done on shelf temps....what you lower it to and why? I think I saw another video that you lowered the shelf temp to -125 but I can't find it. any chance you could just do a video on shelf temp alone with stay fresh...there doesn't seem to be alot about stay fresh like there is about harvest right ....I'm very interested to learn more about this subject...THANKS
I don't have a freeze dryer but I'm making your potato salad recipe.
It's one of my favorite side dishes!!! It's better fresh!!
same here
I've had it and really liked it but never had a recipe until now.
when you are ready to start filling the bag what happen if you do it in a air condition house to stop the huemited and keep in cold
That would work great!!
Maybe you could try placing the food you want to reconstitute into a vacuum chamber to get the water to more evenly soak into the food crevices. I'm guessing you're getting that slightly gritty mouth feel because particles of food still haven't fully rehydrated yet.
I know the reason why they say mayonnaise and oils don’t freeze dry well that’s because they have a chance of going rancid so I’m curious is how well this will work for long term storage
Mountain house sells freeze dried ground beef and 40 percent of the end product is fat and the shelf life is 30 years, as long as you don't have oxygen in there it stores forever. People who's freeze dried meals go rancid just don't store them properly
I am looking forward to more recipes for the Stayfresh freeze drier.
More to come!
I love this video. This is such a good idea if you have a busy life but you want to treat yourself :) Thank you!
741 👀
LOL. That was totally unexpected!!
show me potato salad 👉
👍👍👍👍👍
Probably too late for a question, but why not use a vacuum sealer? 🤔
You can. Depending on the vacuum sealer as not all are capable of sealing mylar bags. Also, when the vacuum is made it will crunch everything in the bag potentially destroying the form. Not a big deal in this case but if you were to make shepherd's pie it might end up looking a little crazy
Would macaroni salad work the same? Family doesnt like potato salad but they like macaroni
The Oxegen absorber should have gone in first, so it sit on top of the tear-off side. this type of packed meal will mostly be eaten out of the packaging. with it sitting at the bottom you could end up eating the food with the sache still in the pack. IMHO
Great point. Even then, we've found that the o2 absorber (depending on how the meal is transported and stored) will sometimes make its way to the bottom of the mylar. this is especially true in the larger quart or gallon mylar bags. That's why we include "remove o2 absorber" in the directions, just in case.