Pam, With the avocados, I just powdered the dried slices, reconstitute and use it on avocado toast. The chunks actually reconstituted better with cold water. And also about the carrots, I blanch mine for 4 minutes in baking soda water. They stay very vibrant orange.
Broccoli and cauliflower always has to be blanched before freeze drying. I haven’t done prefrozen ones, always fresh. But I blanch them first. They turn out great.
I powdered my freeze dried broccoli, cauliflower, carrots and squash and used the powder to create soup mixes that were pretty tasty. I added powdered milk, powdered cheese, some herbs and spices and the powdered veggies. Just a thought instead of dumping them.
The comments section here is so full of useful information. I hope people coming into this read thru everyone's statement. So many good ideas. Thank u all for sharing. ❤🏵
I didn't read all of the comments, but my experience with FD frozen veggies is that they need to rehydrate while cooking / boiling. If you just rehydrate, they don't come back to an expected raw, crunchy state - but they work well in casseroles and soups. I've done cream of broccoli soup with my FD broccoli with success. My favorite FD foods that I use all the time are onions, bell peppers, eggs, ham chunks, browned hamburger and onions, and leftover casseroles and stews. Thanks for your videos.
Some meats are best if left a few hours or overnight in the fridge. Don't dismiss the beef. I did lemon wedges and was able to squeeze out lemon juice which was awesome. Our guacamole turned out perfect, just like fresh. Glad you are showing this process.
I am affiliated with Thrive Life Foods. They do not freeze dry carrots. They only dehydrate them. The reasoning is the color. Nobody wanted the off color carrots. I have found that the freeze dried chicken rehydrates almost instantly. Beef chunks took much longer.
I have freeze dried commercially frozen broccoli (Walmart brand in the bag) MANY times and it rehydrates PERFECTLY by pouring boiling water over it. I'm not sure what their process is prior to packaging but I PROMISE it is delicious!
@@ddavis78ive made the mistake of just freezing raw broccoli from Costco UNBLANCHED & that was DISGUSTING! Blanching cruciferous is a must, apparently. Ive tried just freezing fresh Brussels sprouts with disappointing failure as well. The Sulphur compounds are strong and bitter if frozen and not blanched.
I cook my broccoli and cauliflower and carrots before freeze drying. They turn out "ok.' Except the carrots. I have had NO luck freeze drying carrots in any form. They all turn white and smell/taste like a chemical dump. We have "reconstitute Monday's' at our house to actually use some of what we store. (And we'ren not allowed to repeat a food for 4 weeks minimum.) Thanks for your videos!
I love your plan for Mondays! I might borrow that one!! Thanks for sharing. And I have had about the same luck with carrots. I now just use either frozen or my home canned carrots.
I made chicken noodle soup with sliced carrots. I peeled them and sliced them. The soup was amazing!! The carrots were delicious and held their color beautifully. The mix sat for about 3 or for days before putting into the FD. So im curious if setting in that salty broth was a preservative of sorts. It was not overly salty just tasty! Also the noodles were good too. I munched on it dry off and on as well. Just a thought.
I got the jar sealer, and it is wonderful. I don't have a freezer dryer, but I still enjoy watching your demonstrations. We watch your videos often. Sometimes, I just let your videos play just to hear your voice. Like a familiar family member. 😊 Bless you both!
I was very surprised by the veggies, byugrad13 had a very good idea about boiling them. I would absolutely love to see more of these types of videos. Thankyou so much for all of your time and effort you and Jim put into these videos, it is greatly appreciated.
I'm very happy I found this channel, I have watched you on Rose forever, saw this and thought, "oh no! She changed the name!" Happy to see its just another channel. Your videos are always so informative and for those of us starting out, you eliminate a bunch of our growing pains. You are a true inspiration. I look forward to seeing more of your work in the future and hope to see more from Jim too. Much love to you both. Keep on keeping on!
I have freeze dried numerous bags of frozen mixed veggies (carrots, peas, corn and green beans) and I've never had my carrots turn white. I'll have to try some of my fresh carrots when I harvest them.
Avocados often become bitter at high heat. I ruined my first batch of avocados. They were disgustingly bitter! I turned my freeze dryer drying temperature down and the next batch, after a rough blend and rehydrated with salsa and a little water, was delish!
Just ordered a freeze drier today. I found this video so informative and would love to continue watching more of your future videos on this topic. Thank you for taking the time to teach and share your knowledge.
Great video! I would love to see an additional video of reconstituting. I would turn the Avocados and the broccoli mix into powder and use it that way. No need to toss it out!
Please don't dump the food you don't feel worked well. Sometimes it is the way you try to rehydrate the food. Maybe it needs cold water or just a damp environment over night or something else. Also, You can grind it down to powder and use it in soups, stews, eggs whatever you want more nutrients in. They also work as thickeners I even bake with it like zucchini flour. I don't eat avocados so can't say about them but I would think you could do the same and turn it into guac or flavor salad dressing like a green goddess. Please do not waste all that good food and work. Best of the Best!
I also wasted tons of avocadoes in freeze drying - mine had such a metallic taste but the guacamole was very nice. Lots of money just gone - now Caroline at Homsteading Family twists limes over her slices and says it's good - but I'm not wasting my time - guacamole only. I find that in freeze drying I cut all meat 1/4" or so so that it all rehydrates the same time as the rest.
Rose we reconstute the veggies is in cold water. we did not blanch the veggies before dehydrating . works quite well. I use my I fd Avocados and I use the avocados in cold water not everything needs to have hot water. Lemons i freeze dried lemonsin cold water dehydrate as is. my son freeze dried carrots after smoking them.
Couldn't you use the broccoli in cream of broccoli soup? You are actually eating only blanched broccoli if you just rehydrate it and eat it without cooking it. Wouldn't it be like taking a piece of frozen broccoli and defrosting it and eating it? I rehydrate my broccoli by cooking it in water, drain and add salt and pepper and butter. It's not like fresh steamed broccoli. But still good.
THANK YOU for this. I've been freeze drying about a year and this video made me realize I need to test what I have already freeze dried so as not to keep doing something that doesn't work! Yes, I would love to see you test taste other items you have freeze dried.
Broccoli is wonderful! I cut them into little florets. I have made broccoli cheese soup, added to casseroles, and even added to the marinade on a stir fry. i only use them to cook with. Odd that you carrots turned white. I Julianne mine and they are orange.
I have had the same issue with my carrots turning white and won't FD any more carrots. And similar outcome with FD beef stroganoff. We used our car oven and even 4 hours of rehydration under warmth gave us a cross between cooked and beef Jerky chunks. Such a disappointing dinner on the road! We decided ground beef is probably a better way to go with FD rather than beef chunks, sadly! Thanks for the video!
This video was VERY helpful. Great information - so thank you. I am curious about the possibility for the broccoli and cauliflower. We absolutely adore our purees as a side dish. (butternut squash being our favorite but broccoli and cauliflower are close seconds.) I'm wondering if you could make the purees and then bring them back to life. (like the guacamole comparison to the avocado) Just in case you get adventurous, just know that with broccoli puree you have to add a small cooked white(ish) potato to the puree to get the right texture. (just in case you didn't know) We like the cauliflower light and airy with no tater, but we know plenty of people who add the tater. Just a thought. Love y'all. Keep cooking :)
I would pressure cook the London broil to get it tender and then make your gravy and freeze dry it. That way you'll get tender chunks of meat. I agree with the other commenter's about powdering your mixed veggies fail to add to soups and stews. Same with the avocados. Powder them to make more instant guacamole. I'm glad that you showed us this video, it is nice to learn about how foods react to the freeze drying process. I hope to get one some day. Perhaps when my dad's estate finally finishes with probate. It's been a very long process that's been going on for over 2 years.
For potato slices...layer into baking pan, dry, with salt and pepper. Cover, generously, with cream. Bake. Best scalloped potatoes ever! Top with freeze dried shredded cheese before baking or include small cut freeze dried meat.
With the Normandy blend you made, if it wasn't cooked before you freeze dried it then maybe do like the sirloin and put it in a pan on the stove and actually cook the veggies not just rehydrate them. Going forward maybe you can pre cook them some and freeze dry them and then be able to just rehydrate them.
I reconstituted my meats in broth or watered down steak sauce and it was wonderful! I have heard that the veggies need to be blanched. I do blanch my potatoes because they turn black if I don't. I will try the other veggies to see how they work blanched.
Thats odd that your carrots turn white - I have done FD carrots the traditional ones and no issues with them turning white they do go a shade lighter - love eating them FD,
I am just watching this now and you probably have already figured it out by now, but you can most of the time powder the product and use as flavorings in cooking or in smoothies. The nutrients are are precious. Love you channel! I learn so much!
Would love to see you try other foods from your shelves. I am fascinated with the idea of freeze drying food, but have never seen anyone else on the internet actually use it after it’s been dried. So helpful! Especially like the guacamole idea as avocados are so hard to catch at their peak. It would be great to be able to rehydrate guacamole whenever we would like some.
Cook the vegetables. Did you just blanch them, if so then that’s the problem you rehydrated them back to the blanched state. Now you have to cook them 😊
Hi Pam/Jim The comments reflect what I would try with veg and avocado. I would use your high speed blender and make a powder... The veg powder could be used to make a cream of vegetable soup with stock as your liquid.. The beef stew, I would pressure cook with a little more stock as liquid then reduce or thicken dependant on flavour.. or leave over night or use the sous-vide method with a little more liquid. Just a great video. Kindness your ways Lochness Scottish Highlands
I would love to see you freeze dry chicken breasts, chili, fruits like peaches, apples, berries… Thank you for doing these videos. I just ordered a freeze drier yesterday and I’m so excited to use it.
I have videos on some of those--check the freeze dry playlist. Nothing is easier than peaches--peel, slice, process--nothing special to do. So happy for you getting a new freeze dryer! They are wonderful!
You can put those carrots, broccoli, cauliflower and yellow squash ,WITHOUT REHYDRATING, into a blender and make them into powder. You can use the powder in soups or casseroles or anything.
On some of the items that I've freeze dried I don't care for how it re-hydrates, I powder the items to use for soup and sauce addition for the nutritional values
Perhaps use a stewing beef, rather than sirloin. The stewing beef will have more connective tissue and probably rehydrate better as the water can seep into those gaps giving a more tender meat.
So so happy to see this video. Thank you both for doing this. It was so helpful..I have a pantry full of freezer dried ‘stuff’, and much of it, I am uncertain of… I did pea and ham soup, which tasted really weird once reconstituted??? No idea why ??? We use ham bones to make ours, so, maybe too much fat in the bones??? I would love to see a second video. Thank you
Great timing! It’s a little chilly here in Michigan. I went down to the food storage and grabbed chili - it turned out great reconstituted. I’d love to see more of these.
Yes Pam, I would love to see you test the freeze dried food that you put up so we can all see how it turns out. Thank you very much always following you and Jim.
Pam: The carrots turning white may have something to do with the sugar content of that particular vegetable. Have you tried steaming or blanching the carrots prior to freeze drying? You might try blanching your broccoli, cauliflower and yellow squash? Also I agree that using freezing veg mix may be the problem. Keep up the good work and do another video on the other freeze dried foods.
Great opportunity with those nasty veggies ... Blend them to a powder and mix them with what you'd need in order to make some kind of cheesy, creamy soup. Wouldn't that work? Same with the avocados. Blend it to a powder, and when you want to make guacamole, measure spoon by spoon for the fresh and add the rest of the ingredients with just a smidge extra water. I hate to see food go to waste! This is such a useful video. Thank you for doing it!
The veggies and avocado that failed, just powder them up. You could add the vegetable powder to soups and stews for vitamins and the avocados powdered could also be added to your guacamole or reconstituted for an avocado spread for toast with fresh basil
So glad you did this video. I’m wanting a freeze dryer but always wonder if the food will be good. You have helped me make a decision on getting a FD. Thanks for your info and caring enough about others and their knowledge
Some are useful--these were terrible and I would not use them as powder. I have done videos on powdering veggies and using them for soups, etc over on our other channel.
I do not have any experience with freeze dried foods, but from what I saw, the sirloin gravy had meat chunks that were larger than the stew meat. Perhaps drying them in smaller chunks will help with being rehydrated.
Thanks for your work here! I like the comments of powdering the veggies that didn’t work out great. I’ve seasoned broccoli, cauliflower, and zucchini slices and eaten them right out of the bag as low carb snacks. They were good! Zucchini slices rather than chips are a favorite of some of my grandkids!
Thank you for the update. I've wanted a freeze dryer but the cost benefit analysis for me just doesn't work out. I will continue to live vicariously through you. lol
We will probably not recoup the cost, but the benefit of the peace of mind it brings along with a safe and very effective alternative way to preserve food more than compensates us for the expense. But we are happy to have you participate vicariously!!!
1st let me say Thank You to you and Jim. I learn so much from you. My freeze dryer will be here this week. I see your food in 1/2 gallon jars which is what I want to do. Will it store well in my pantry? I am in Florida so the garage is out and we don’t have cellars. Thanks again.
I put mixed veggies in a glass jar after freeze drying and had them on a shelf in a room where the windows are covered with insulation board. They started losing their color so I covered the jar with brown paper and started using mylar. I think they lost the color because of the light. On broccoli and cauliflower, I use them in soups and stews and cook them a long time. It takes awhile to rehydrate and they float a long time..lol. But they work good.
Was the broccoli/cauliflower cooked or raw? Maybe that makes a difference, I dehydrate these veggies…..and they turn out, sometimes I make a powder and add cream and chicken broth for a cream soup.
Pam, With the avocados, I just powdered the dried slices, reconstitute and use it on avocado toast. The chunks actually reconstituted better with cold water. And also about the carrots, I blanch mine for 4 minutes in baking soda water. They stay very vibrant orange.
Great info❤️😇👵
I saw the same carrot info on a video and they turned out great.
That is exactly what I do and it turns out great!!
Don’t throw away the avocados! Powder them and rehydrate to a paste and make your guacamole.
What ratio of baking soda to water do you use?
Broccoli and cauliflower always has to be blanched before freeze drying. I haven’t done prefrozen ones, always fresh. But I blanch them first. They turn out great.
With the vegetables that haven’t turned out great. I would powder them and use it to thicken soups and stews etc
That's a smart move,,, LoL 😆
How do you powder them?
I powdered my freeze dried broccoli, cauliflower, carrots and squash and used the powder to create soup mixes that were pretty tasty. I added powdered milk, powdered cheese, some herbs and spices and the powdered veggies. Just a thought instead of dumping them.
I hope that you will consider doing more videos like this. Very informative and much needed information.
The comments section here is so full of useful information. I hope people coming into this read thru everyone's statement. So many good ideas. Thank u all for sharing.
❤🏵
Yes, we love our community for exactly that reason! Thanks for contributing.
I didn't read all of the comments, but my experience with FD frozen veggies is that they need to rehydrate while cooking / boiling. If you just rehydrate, they don't come back to an expected raw, crunchy state - but they work well in casseroles and soups. I've done cream of broccoli soup with my FD broccoli with success. My favorite FD foods that I use all the time are onions, bell peppers, eggs, ham chunks, browned hamburger and onions, and leftover casseroles and stews. Thanks for your videos.
Please keep doing your freeze dried food videos!
Some meats are best if left a few hours or overnight in the fridge. Don't dismiss the beef. I did lemon wedges and was able to squeeze out lemon juice which was awesome. Our guacamole turned out perfect, just like fresh. Glad you are showing this process.
I would love a few more videos testing results. 😊
I am affiliated with Thrive Life Foods. They do not freeze dry carrots. They only dehydrate them. The reasoning is the color. Nobody wanted the off color carrots. I have found that the freeze dried chicken rehydrates almost instantly. Beef chunks took much longer.
I have freeze dried commercially frozen broccoli (Walmart brand in the bag) MANY times and it rehydrates PERFECTLY by pouring boiling water over it. I'm not sure what their process is prior to packaging but I PROMISE it is delicious!
I wonder if she blanched it before freeze drying it?
@@ddavis78ive made the mistake of just freezing raw broccoli from Costco UNBLANCHED & that was DISGUSTING! Blanching cruciferous is a must, apparently. Ive tried just freezing fresh Brussels sprouts with disappointing failure as well. The Sulphur compounds are strong and bitter if frozen and not blanched.
I always blanch
I cook my broccoli and cauliflower and carrots before freeze drying. They turn out "ok.' Except the carrots. I have had NO luck freeze drying carrots in any form. They all turn white and smell/taste like a chemical dump. We have "reconstitute Monday's' at our house to actually use some of what we store. (And we'ren not allowed to repeat a food for 4 weeks minimum.) Thanks for your videos!
I love your plan for Mondays! I might borrow that one!! Thanks for sharing. And I have had about the same luck with carrots. I now just use either frozen or my home canned carrots.
I made chicken noodle soup with sliced carrots. I peeled them and sliced them. The soup was amazing!! The carrots were delicious and held their color beautifully. The mix sat for about 3 or for days before putting into the FD. So im curious if setting in that salty broth was a preservative of sorts. It was not overly salty just tasty! Also the noodles were good too. I munched on it dry off and on as well. Just a thought.
I got the jar sealer, and it is wonderful. I don't have a freezer dryer, but I still enjoy watching your demonstrations. We watch your videos often. Sometimes, I just let your videos play just to hear your voice. Like a familiar family member. 😊 Bless you both!
I was very surprised by the veggies, byugrad13 had a very good idea about boiling them. I would absolutely love to see more of these types of videos. Thankyou so much for all of your time and effort you and Jim put into these videos, it is greatly appreciated.
Thank you for using your ability to think things through and keep records to help people.
I really appreciate this community for the helpful hints and thanks Pam n Jim for letting us see your results! Yay for food security.
I'm very happy I found this channel, I have watched you on Rose forever, saw this and thought, "oh no! She changed the name!" Happy to see its just another channel. Your videos are always so informative and for those of us starting out, you eliminate a bunch of our growing pains. You are a true inspiration. I look forward to seeing more of your work in the future and hope to see more from Jim too. Much love to you both. Keep on keeping on!
We are happy you found us over here as well! Thanks for being a part of both our communities!
Don’t throw the avocado slices away, I had that happen to me and I ground them up to make guacamole.
Thanks.
You could powder the vegetables for vegetable broth
I have freeze dried numerous bags of frozen mixed veggies (carrots, peas, corn and green beans) and I've never had my carrots turn white. I'll have to try some of my fresh carrots when I harvest them.
Maybe you could powder the avocado slices and use the powder for something? It might rehydrate better
I thought the same,then make your wocamole
it's horrible for some reason. we have tried it twice - - - it gets this very metallic taste.
"Yuckamole" 😂 Made my day!
I love broccoli and carrots when using in soups. They do great when cooked.
This was a very informative video. I wonder if the mixed vegetable can be put through a blender to make a powder and be used for creamy soups!
I was going to suggest the same thing!
Were they cooked before freeze drying?
Avocados often become bitter at high heat. I ruined my first batch of avocados. They were disgustingly bitter! I turned my freeze dryer drying temperature down and the next batch, after a rough blend and rehydrated with salsa and a little water, was delish!
What a wonderful gift...vacuum sealer. I have one...love it...thank you for once again a wonderful video
So glad you enjoyed it!
I have done frozen broccoli by itself, and then just put it in a sauce pan with water and heated it like I was making fresh broccoli. It was awesome!
I hope you put the sirloin gravy into the blender or processor & emulsify to use as smooth gravy!
We are challenging ourselves to include freeze dried foods into meals every other day 😋.
Just ordered a freeze drier today. I found this video so informative and would love to continue watching more of your future videos on this topic. Thank you for taking the time to teach and share your knowledge.
Awesome! Thank you! So glad it was helpful.
Very useful info. The taste/texture of the rehydrated/reconstituted product is VERY important .would love to see more.
Thank you--will do.
Great video! I would love to see an additional video of reconstituting. I would turn the Avocados and the broccoli mix into powder and use it that way. No need to toss it out!
Please don't dump the food you don't feel worked well. Sometimes it is the way you try to rehydrate the food. Maybe it needs cold water or just a damp environment over night or something else. Also, You can grind it down to powder and use it in soups, stews, eggs whatever you want more nutrients in. They also work as thickeners I even bake with it like zucchini flour. I don't eat avocados so can't say about them but I would think you could do the same and turn it into guac or flavor salad dressing like a green goddess. Please do not waste all that good food and work. Best of the Best!
Great idea.
I like to use my lemons in tea and water.
Thanks for the suggestion.
I also wasted tons of avocadoes in freeze drying - mine had such a metallic taste but the guacamole was very nice. Lots of money just gone - now Caroline at Homsteading Family twists limes over her slices and says it's good - but I'm not wasting my time - guacamole only. I find that in freeze drying I cut all meat 1/4" or so so that it all rehydrates the same time as the rest.
Sounds great! I am with you on only doing guacamole!
Rose we reconstute the veggies is in cold water. we did not blanch the veggies before dehydrating . works quite well. I use my I fd Avocados and I use the avocados in cold water not everything needs to have hot water. Lemons i freeze dried lemonsin cold water dehydrate as is. my son freeze dried carrots after smoking them.
Couldn't you use the broccoli in cream of broccoli soup? You are actually eating only blanched broccoli if you just rehydrate it and eat it without cooking it. Wouldn't it be like taking a piece of frozen broccoli and defrosting it and eating it? I rehydrate my broccoli by cooking it in water, drain and add salt and pepper and butter. It's not like fresh steamed broccoli. But still good.
Yep. You're correct
THANK YOU for this. I've been freeze drying about a year and this video made me realize I need to test what I have already freeze dried so as not to keep doing something that doesn't work! Yes, I would love to see you test taste other items you have freeze dried.
Glad it was helpful! We will do more.
Powder everything that failed
Broccoli is wonderful! I cut them into little florets. I have made broccoli cheese soup, added to casseroles, and even added to the marinade on a stir fry. i only use them to cook with. Odd that you carrots turned white. I Julianne mine and they are orange.
I have had the same issue with my carrots turning white and won't FD any more carrots. And similar outcome with FD beef stroganoff. We used our car oven and even 4 hours of rehydration under warmth gave us a cross between cooked and beef Jerky chunks. Such a disappointing dinner on the road! We decided ground beef is probably a better way to go with FD rather than beef chunks, sadly! Thanks for the video!
Love your testing it really helps thank you.
This video was VERY helpful. Great information - so thank you. I am curious about the possibility for the broccoli and cauliflower. We absolutely adore our purees as a side dish. (butternut squash being our favorite but broccoli and cauliflower are close seconds.) I'm wondering if you could make the purees and then bring them back to life. (like the guacamole comparison to the avocado) Just in case you get adventurous, just know that with broccoli puree you have to add a small cooked white(ish) potato to the puree to get the right texture. (just in case you didn't know) We like the cauliflower light and airy with no tater, but we know plenty of people who add the tater. Just a thought. Love y'all. Keep cooking :)
You are my hero! I love your scientific approach to the kitchen. Could you add potato flake or powdered squash to thicken the stew?
I would pressure cook the London broil to get it tender and then make your gravy and freeze dry it. That way you'll get tender chunks of meat.
I agree with the other commenter's about powdering your mixed veggies fail to add to soups and stews. Same with the avocados. Powder them to make more instant guacamole.
I'm glad that you showed us this video, it is nice to learn about how foods react to the freeze drying process. I hope to get one some day. Perhaps when my dad's estate finally finishes with probate. It's been a very long process that's been going on for over 2 years.
correct me if I am wrong, but I thought if it was cooked, reconstitute with hot water, if it's uncooked, reconstitute with cold water.
I heard that too
For potato slices...layer into baking pan, dry, with salt and pepper. Cover, generously, with cream. Bake. Best scalloped potatoes ever! Top with freeze dried shredded cheese before baking or include small cut freeze dried meat.
Thanks! That sounds delicious!
With the Normandy blend you made, if it wasn't cooked before you freeze dried it then maybe do like the sirloin and put it in a pan on the stove and actually cook the veggies not just rehydrate them. Going forward maybe you can pre cook them some and freeze dry them and then be able to just rehydrate them.
I reconstituted my meats in broth or watered down steak sauce and it was wonderful! I have heard that the veggies need to be blanched. I do blanch my potatoes because they turn black if I don't. I will try the other veggies to see how they work blanched.
Thats odd that your carrots turn white - I have done FD carrots the traditional ones and no issues with them turning white they do go a shade lighter - love eating them FD,
I am just watching this now and you probably have already figured it out by now, but you can most of the time powder the product and use as flavorings in cooking or in smoothies. The nutrients are are precious. Love you channel! I learn so much!
Yes, we have done a few videos on powdered veggies over on RoseRed. Thanks.
Yes I would love to see more of this!
Would love to see you try other foods from your shelves. I am fascinated with the idea of freeze drying food, but have never seen anyone else on the internet actually use it after it’s been dried. So helpful! Especially like the guacamole idea as avocados are so hard to catch at their peak. It would be great to be able to rehydrate guacamole whenever we would like some.
We will do more. I was thrilled to find out our guacamole worked so well with freeze drying!
Cook the vegetables. Did you just blanch them, if so then that’s the problem you rehydrated them back to the blanched state. Now you have to cook them 😊
Powder your veggies to add extra nutrients and flavor to various dishes. 😊
Yes, we do that.
You can powder the avocado slices and make a green salsa.
That might work.
It looks delicious. I love the humor. Right Jim?
Hi Pam/Jim
The comments reflect what I would try with veg and avocado. I would use your high speed blender and make a powder... The veg powder could be used to make a cream of vegetable soup with stock as your liquid.. The beef stew, I would pressure cook with a little more stock as liquid then reduce or thicken dependant on flavour.. or leave over night or use the sous-vide method with a little more liquid. Just a great video. Kindness your ways Lochness Scottish Highlands
I would love to see you freeze dry chicken breasts, chili, fruits like peaches, apples, berries… Thank you for doing these videos. I just ordered a freeze drier yesterday and I’m so excited to use it.
I have videos on some of those--check the freeze dry playlist. Nothing is easier than peaches--peel, slice, process--nothing special to do. So happy for you getting a new freeze dryer! They are wonderful!
@@trailgrazers3690 I don't think anything is better than fdd peaches eaten right off the tray!
Excellent video! so happy you did this, Thank you!❤
I hope you’ll do more of this kinda video . Very helpful . Just got my freeze dryer I’m so new I wanna learn more .
Thank you 💕
You can put those carrots, broccoli, cauliflower and yellow squash ,WITHOUT REHYDRATING, into a blender and make them into powder. You can use the powder in soups or casseroles or anything.
Please test the additional FD foods. Thanks-love your videos!!!
On some of the items that I've freeze dried I don't care for how it re-hydrates, I powder the items to use for soup and sauce addition for the nutritional values
I do that as well, but when they taste bad to begin with as these did, that doesn't work for me.
Perhaps use a stewing beef, rather than sirloin. The stewing beef will have more connective tissue and probably rehydrate better as the water can seep into those gaps giving a more tender meat.
So so happy to see this video. Thank you both for doing this. It was so helpful..I have a pantry full of freezer dried ‘stuff’, and much of it, I am uncertain of… I did pea and ham soup, which tasted really weird once reconstituted??? No idea why ??? We use ham bones to make ours, so, maybe too much fat in the bones??? I would love to see a second video. Thank you
Enjoy your clip. Thank you. ❤
You are welcome.
Great timing! It’s a little chilly here in Michigan. I went down to the food storage and grabbed chili - it turned out great reconstituted.
I’d love to see more of these.
Yes Pam, I would love to see you test the freeze dried food that you put up so we can all see how it turns out. Thank you very much always following you and Jim.
Ok will do!
Try grinding the avocado into powder and make a small batch of guacamole
FD avocados are great as a snack. I was wondering if FD avocados could be ground up after they are FD to make guacamole.
Do whatever! I will watch!!! Promise
LOL! Thank you.
Pam: The carrots turning white may have something to do with the sugar content of that particular vegetable. Have you tried steaming or blanching the carrots prior to freeze drying? You might try blanching your broccoli, cauliflower and yellow squash? Also I agree that using freezing veg mix may be the problem. Keep up the good work and do another video on the other freeze dried foods.
I have tried everything I know and they still turn white. Puzzling....
I add my freeze dried avocado to my smoothies
Thank you so very much for this video! It's going to save us from wasting our time and food.
So glad you liuked it.
Maybe the avocados could be grounded up to be added to recipes and / or as a thickener.
Thanks for the idea.
Fresh cooked broccoli rehydrates well
Good to know. Thanks.
i would be slow cooking the sirloin stew....the ligaments just need time to break down......thats great to know re guacamole versus avocado :) xxx
Great opportunity with those nasty veggies ... Blend them to a powder and mix them with what you'd need in order to make some kind of cheesy, creamy soup. Wouldn't that work? Same with the avocados. Blend it to a powder, and when you want to make guacamole, measure spoon by spoon for the fresh and add the rest of the ingredients with just a smidge extra water. I hate to see food go to waste!
This is such a useful video. Thank you for doing it!
You could powder the veggies. Or, maybe pressure cook them in a soup.
The veggies and avocado that failed, just powder them up. You could add the vegetable powder to soups and stews for vitamins and the avocados powdered could also be added to your guacamole or reconstituted for an avocado spread for toast with fresh basil
I usually do that, but the food needs to be of good quality first, and these had sat on the shelf too long to be good that way.
So glad you did this video. I’m wanting a freeze dryer but always wonder if the food will be good. You have helped me make a decision on getting a FD. Thanks for your info and caring enough about others and their knowledge
Hi,Pam, with broccoli I would suggest cooking it first and then freeze drying it and I would powder those avocados
Thanks for the tip!
, I freeze dry veges then powder them to add to soups and all things I want vegetable flavoring in. Don't throw it away! It's very useful.
Some are useful--these were terrible and I would not use them as powder. I have done videos on powdering veggies and using them for soups, etc over on our other channel.
I do not have any experience with freeze dried foods, but from what I saw, the sirloin gravy had meat chunks that were larger than the stew meat. Perhaps drying them in smaller chunks will help with being rehydrated.
Thank you I have just found you & follow u now please continue with your gr8 content.
I have a vacuum sealer like Pam’s. I love it.
Glad to hear it! LOL!
With the veggies you could powder them and use in soups and stews as well and even protein drinks.
Yes, if they tasted good to begin with, which these didn't.
Yuccamole fits the avocados that were rubbery. lol
Thanks for your work here! I like the comments of powdering the veggies that didn’t work out great. I’ve seasoned broccoli, cauliflower, and zucchini slices and eaten them right out of the bag as low carb snacks. They were good! Zucchini slices rather than chips are a favorite of some of my grandkids!
We showed how to powder veggies over on RoseRed so I have done that as well.
Thank you for the update. I've wanted a freeze dryer but the cost benefit analysis for me just doesn't work out. I will continue to live vicariously through you. lol
We will probably not recoup the cost, but the benefit of the peace of mind it brings along with a safe and very effective alternative way to preserve food more than compensates us for the expense. But we are happy to have you participate vicariously!!!
Couldn't you just powder the avacodos and make guacamole? I would do the same with the veggies just powder and use in a smooth creamed soup.
1st let me say Thank You to you and Jim. I learn so much from you. My freeze dryer will be here this week. I see your food in 1/2 gallon jars which is what I want to do. Will it store well in my pantry? I am in Florida so the garage is out and we don’t have cellars. Thanks again.
We powder the veggies.
I do a lot of powdered veggies and have a couple of videos about that on our other channel. But not these veggies--the taste was not very good.
I put mixed veggies in a glass jar after freeze drying and had them on a shelf in a room where the windows are covered with insulation board. They started losing their color so I covered the jar with brown paper and started using mylar. I think they lost the color because of the light.
On broccoli and cauliflower, I use them in soups and stews and cook them a long time. It takes awhile to rehydrate and they float a long time..lol. But they work good.
Yes please do another one!
Blend the broccoli, squash, carrots, and cauliflower. They might make a good soup base.
These were awful. I am sure that would work with better quality veggies.
Was the broccoli/cauliflower cooked or raw? Maybe that makes a difference, I dehydrate these veggies…..and they turn out, sometimes I make a powder and add cream and chicken broth for a cream soup.
I believe that some of the things as broccoli would work well if they were cooked into something.
Yes, they might.