Відео

Just checking. Are you OK?

Putting Foods in glass Is too heavy to carry if you have to Evacuate. And if there's an earthquake they're all falling to the ground. Or even a Severe storm will knock them right off the shelf. Just Saying

How often should you change the toilet paper out on the filter?

HOW much cheese was in that bag you poured into the pot?? how many cups or lbs please? maybe you could actually write the recipe out. or message me with it please I would really like to try this... thank you

there’s one kind of vacuum sealer that has a nozzle dip into bag and fufil sucktion. not as efficient as a chamber machine, but much easier than this one, the brand name magicseal, about 150$ and some expensive model 280$. can do this job.

Why don't you just get lean ground pork and lean ground turkey ( no seasoning) the cook it and remove any oil, or just steam the meat until done the mix what ever salt free sausage seasoning you like. Then form the meat into what ever shape you want, patties in a canning jars lid, links with the jerky tube, freeze, then put into freeze dryer. Then rehydrate for making your meal.

Could you prick the covering on the sausage like you have to do to whole grapes?

Question about freeze time, 2024 large pro 6 tray machine, I load pre frozen food into machine after the 15 minute cool down, close door and it takes 7 hours before vacuum starts. Sound about right? My tray thermometers read below zero after the first hour, how frozen dose the computer want it?

Broths are always needed and difficult to dry. Can you dry Knorr Chicken Bouillon cubes -those are the best!- and tell us what you think?

You are a pretty smart guy. A lot better than a bunch of those FD idiots that get a lot of subscribers. That all that entertaining, as the subs would suggest. But I am a lot more interested in good information. I mean that as a compliment.

Great Tips!!

Thank you so much.

Can u accelerate rehydration by using the marinate function or even the vacuum seal function on a vacuum chamber sealer such as the Avid Armor USV 20

Great video, thanks for the information!

Do you have any idea what the shelflife would be? I mean for long-term? I have ideal situation. I live in Utah where the air is dry and I have a basement that never gets over 55°. Thanks for any help.

Aren't you a little worried about putting the grease down the pipes?

Do I need to put it in the freezer first before I put it in the freeze dryer..excellent video

It is possible for store bought pasta noodles to have bug eggs inside the noodles. A number of years back, we had issues with the eggs hatching, some of the bugs hatched trapped inside the pasta. A quick Google search says that freezing the uncooked pasta for 3 or 4 days should kill the eggs. The extra step might be worth the effort if you're hoping to store the meal for a while. I agree with the others that say this is one of the best freeze dry UA-cam channels. Excellent content delivered in a concise, easy to understand, way. Explaining the why instead of just the what and how is very valuable. Thank you.

The bit about room temp needing to be below 72 or the pump and compressor may fail is just not the case. My room is 75 and my pump runs 150F (like it should) and my compressor 112F (within spec) my condenser…80F…. Harvest right even specs a range of 35F - 90F with 45F - 75F being most efficient.

So I’m so thankful for your channel. I’m attempting to do feta, Boursin , mascarpone, cheese crumbles. Do you have a chart or anything that I can print out with your different cheeses and reconstituted them. Thanks again have a wonderful day

Thank you for the information on the almond milk I was given 4 lbs of almonds.

I just purchased all kinds of different cheeses marked down crumbles, goat cheese, spreads laughing cow etc so I’m hoping I do everything correctly should I slice Boursin, goat and sharp cheddar

Thank you for this great tutorial. Do you do any photography tutorials and videos?

Thanks for wasting my time.... sort of.

Have you tried Hebrew National hotdogs? They are not budget, but they are beef and might work if cut into slices.

Dear sir, you just saved me a big expense of buying a vacuum chamber on line over 500 bucks Canadian. I only did one batch so far after my bread run and have it in jars and use a battery operated sealer. I don't really trust it for long term. So instead of buying the 500 dollar + chamber I'll go and buy some 8 or 9" metal trays for a whole lot less. Thanks so much.

What would make a HR FD ice up on the outside?

There is ZERO reason you could not drill all of your holes and epoxy seal them all at the same time like the center hole.

Could you please post recipes please

Will the homemade reconstitute after FD?

Dude! You're a freeze dry rockstar. New to freeze drying and developing a plan to freeze dry some of my mother's best recipes. Your input is so thoughtful and thought provoking. Thank you.

How do you know if there’s any nutrient left and what you’ve got in your product after you boiled it and rinsed it and everybody knows nutrients or water soluble. I’m hoping you’re correct that it’s still new but I’m wondering how

Another great video. I shared with my FD groups. Thanks again.

Just Subscribe to your channel, what a great way of doing Lasagna. What brand of scale are you using? Great job!!! 👍👍👍

Evan, what size freeze dryer do you have?

Your videos are fantastic. You get down to the nuts and bolts! Thank you so much!

Today I made this recipe and the plain version is "ok". I will need to tweak it for my taste. I added some Kinder's caramelized onion butter seasoning and Kinder's brand wood fired chili seasoning to some six cup batches and it tastes great. Especially the onion one. The wood fired chili is strong lol. The recipe was shy for my large freeze dryer so I will have to increase it. It only made three trays worth for me as each tray holds six cups. Next time I will double the batch and have some for supper as well. Thank you for sharing the recipe.

Very clever and I will do this. Are you concerned about putting the cheese into vacuumed sealed jars? The jars you are using don’t seem airtight?

Dad of 5 little ones! Thanks for this vid! Putting food up for future always worried bout air in bags and a lot neater when vac althe way!

How would you use the freeze dried cheese in a recipe? Such as a casserole? Reconstitute first or add dried cheese and liquid as ingredients?

Do you have any thoughts regarding the effects if any of the plastic bags on the food in the bags over the time of long storage time?

Hi Evan, can you show us how to make butter powder? I know you can buy it but not sure how its made, is it freeze dried or is it dehydrated? or what??? any info would be appreciated.

How in the heck do you shred sour cream? Makes zero sense.

Can you prefreeze the shredded cheese before putting in FD?

Great job. Thanks for this information.

Mine says it is too warm if the room temp gets above 70 degrees. My house is air conditioned and never gets above 72 degrees but the freeze dryer is generating a lot of waste heat. I'm going to get rid of this thing. It takes at least 48 hours of time to dry anything and it can be a pain in the butt. I have two fans going in there all the time it's running but that doesn't seem to help. Today it's 52 degrees and I have the window open. Maybe that will keep it from overheating.

I turn off the machine & unplug it for safety before I dry the unit with a towel.

What size freezer do u have for 5 cups cheese per tray? Is it medium size or small. And what do I set ur freeze dryer on to make this? Thank you I just found your channel. I love this recipe. I want to make it. God bless you, 😊

Thank you for these tutorials on freeze drying cheese. I especially appreciate the information about almond and coconut milk from the store. Kind of scary, that we think we are consuming something healthier. I am concerned about Velveeta cheese though. I’m pretty sure it is highly processed and not real cheese. Have you looked into it?

You said that you can rehydrate the chunks, did I miss it?