Freeze Drying & Rehydrating Eggs with Peppers, Onions, and Mushrooms
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- Опубліковано 16 бер 2022
- Freeze drying 3 samples of eggs with milk 3 ways - some with onions peppers and mushrooms. Freeze dried with our Harvest Right medium size freeze dryer.
First, dicing some onions, peppers, and mushrooms. We cook two samples of scrambled eggs and freeze dry and rehydrate them. Also, we freeze dry a sample raw to be cooked after rehydrating.
Rehydrating 3 test samples of freeze dried eggs.
1) Cooked scrambled eggs
2) Cooked scrambled eggs with peppers, onions and mushrooms.
3) Raw eggs & milk mix, plus dried onions, peppers, mushroom mix.
Rehydrating and Cooking Freeze Dried Eggs and Ham in Real Time • Rehydrating and Cookin...
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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! - Навчання та стиль
I thank you so much for taking the time to make these videos. My wife and I have not placed an order for a machine yet we are trying to figure out what we’re getting our selfs in to. It’s easy to get excited pull the trigger then an expensive project get out on the back burner. However, we have spent a small fortune on food and and everyday supplies that we keep organized in the basement. Just got a 1/2 beef stored in two freezers. This freezdry thing seems like the way to go. I read my Bible I know how it all ends. I just don’t know what we may endure to Jesus comes for his church (Bride) and I want to be prepared for high inflation and potential shortages an people wiping out the stores (because they will) I trust the Lord with all I have but he give me a brain, so I’m thinking he wants me to use it! Romans 10: 9-13 God Bless
Well, Thanks for watching and commenting. I'm hoping the current video series I'm doing will really show the steps in detail.
Freeze drying absolutely is the best way to go about preserving food. We've already a cabinet full of full meals and ingredients we've dried in the one month we've owned ours. It isnt that complex....for the most part you just load and go!
Others who have tried the same say that it helps to slightly undercook the eggs- they freeze dry better.
Thanks. I wondered if that might help. I have a habit of cooking most things well done, and I need to change that for freeze drying.
Great, exactly what i was looking for
Making me hungry. Looks awesome.
Very nice, methodical tests. Fascinating process that kept my attention throughout the video. Nicely done!
I really enjoy your videos. I have learn so much from you. Thank you for taking the time!
Thanks for watching! I'm still learning and trying new things, and I hope to keep sharing. Closing in on batch 500.
I'm with you on the dry side of eggs! Looks good! Thanks! I am new at this so learning!
Thanks for watching and commenting! After 5 1/2 years, I feel like I still have a lot to learn.
Your detailed experiments are appreciated and I apply what you have learned to my freeze drying adventures
👍👍👍👍👍
what'up!brother!taht is outstanding .all the best~ )
I am very thankful for all your work figuring out everything for us. Now I just have to do the math to know how to make enough of each to fill four trays.
Can you please tell me what you use to separate the 7”x7” pans in half, that you use to pre-freeze?
BTW I love your sound affects! 😂
Thanks again for watching and commenting!
The divider is just something I designed and 3D printed to fit our pans. Here is the design and print video if you are interested; ua-cam.com/video/3KLblPCTpHk/v-deo.html They were printed with ABS then vapor/acetone smoothed to seal them. The file is on Thingiverse. www.thingiverse.com/thing:3848619
The dividers are designed to fit the pans we got at a Dollar Tree store. The different batches of pans that we have bought (over the past 20 years) have had slightly different side slopes, which would require a slight change in the divider shape. That's why some of our pans have an "X" on them. I've just updated the Thingiverse listing to include a new version of the divider that is slightly narrower at the bottom to fit more of the pans. (I hope!)
Another viewer used cut some out of thick plastic (like thick cutting board) to make their dividers. (They did have a laser cutter)
I'm planning to try to figure out how to make a good, usable (1/2" thick) divider without using a printer. (For those odd people who don't have a few 3D printers)
Clarification on the 2 1/2 pans per tray; it only works IF the divider is the thickness I use. (or thicker) The freeze dryer trays actually fits about 1/2" less than 2 1/2 pans; that's one reason I made the dividers that thick, and to fit the magnets.
@@SchoolReports Thanks so much for the detailed answer to my question! Im one of those odd ones who don’t have a 3-D printer., But maybe I can rig something like one of your other followers did, with a heavy plastic.
@@photofreak21 Here are a couple ideas you might consider to get a divider printed. Lots of areas have Maker's places with people that would love to do it for you.
Or, better yet, some (lots of) schools have 3D printing labs. Check with a the local charter school that has junior high or high school age students. I taught 3D Design and Printing for 3+ years at a local 6th - 8th grade charter school. We loved it when we could find/were given a real-world project with a real need.
For seasoning just toss in a couple of salt and pepper packets that to go restaurants use.
That would be a great idea for LOTS of the foods I bag. Thanks.
I've seen others just putting the freeze dried uncooked scrambled eggs in a food processor instead of using a ziplock bag and using a rolling pin. Much faster & a lot finer powder.
Yes, I hear other people are doing that. However, freeze dried food, by definition, is hygroscopic. The last thing I want is to introduce moisture into it. Water is the enemy of freeze dried food when it comes to long term storage and putting it through a blender DOES make a much finer powder, which also adds surface area while mixing it at high speed the air, and allows it to absorb moisture much better. I'm not interested in doing that. I don't mind blending it when I open the bag to use it, but it still not required.
Excellent video. Thanks for this. It's very informative. I just wanted to ask you, how long did you freeze the vegetables for?
Sorry. I didn't track that information on this batch.
Even though uncooked meat will freeze dry, harvest right recommends cooking meat prior to freeze drying. Probably the best plus in cooking meat first is you can remove mire fat prior to freeze drying. Even a small amount of fat can reduce the storage life of your meat. Cooking your meat in extra appropriate seasonings can replace some flavor that you'll loose when you remove all the fat.
Sorry, this video was from a while ago, I don't remember freeze drying or talking about raw meat in it.
I look at what commercial companies are doing for guidance. If they can do it, we probably can too. (with method adjustments)
Great video! I'm not too sure about boiling water and plastic though. Supposedly plastic can leach chemicals at high temperature
Thanks!
As far as the plastic, could be, but they can be used for Sous Vide cooking, and backpackers have used them for years for their meals. I'm not concerned.
I just realized that that the answer I gave mentioning Sous Vide cooking and backpacking was in reference to the video I was editing at the time I replied, not this video! (It's coming soon and it's Rehydrating Freeze Dried Scalloped Potatoes. In it I us Ziploc bags during the rehydration.
I'm still not over-worried about the plastic containers in this video either. This type is supposed to be safe for this. I hope they are.
It would be nice to have a few small clear glass containers for the sample rehydrating. (and they would look a lot nicer on video, too)🙂
@@SchoolReports I agree, some ramakin type containers would be nice. The plastic may be safe for hot water, but I wouldn't bet on it!
Do you cook the veg mix dry?
Are you asking if I cooked the mix until it was (dry) no longer watery? I don't worry about it still looking wet or watery.
Or are you asking if I added water to it when cooking, than no.
Please say how many oz or cups or teaspoons, I don't know grams, thanks
Sorry, I don't 'know' grams either, but I use grams for a lot of the weighing because the scale can do grams, the math is easier, and the units are smaller. Ounces wouldn't be very useful when doing the _Dry Check._ I go back and forth between ounces and grams a lot.
What mill are the mylar bags you use? Thank you.
We use the 7mil bags.
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.
These are the Mylar bags we get the most:
The pint bag with OA's - packfreshusa.com/pint-7-mil-seal-top-premium-gusset-mylar-and-oxygen-absorbers/
Pint bags - packfreshusa.com/pint-7-mil-seal-top-gusset-mylar-bags-1000-wholesale/
Quart bags - 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/
And the oxygen absorbers we use the most -300cc Oxygen Absorbers in 10-Packs (1000) - packfreshusa.com/300cc-oxygen-absorbers-in-10-packs-1000-wholesale/
@SchoolReports Thank you for taking the time to getting back to me. I use the same my mylar bag also.
@@user-zd8dw8gb2n Have you been happy with yours? Have you had any issues with yours?
What is the purpose of the thermometers in each tray and in the bottom of the freeze dryer? What does it tell you? THank you.
Thanks for watching and commenting!
Nobody NEEDS thermometers in the freeze dryer; they are not required, but I like data overload!
They do come in handy occasionally. With many batches I do, the machine might say it's getting close to done; it might be in the last 3 hours and is going to finish at about 2 am, but one thermometer is showing that one tray was less than 10 degree, and I know from experience that it wouldn't be done in just 3 more hours, so I add more time without having to take it out and check it. Also, if the freeze dryer finishes when I'm not there, I can still know the temp of the food, making sure it's still warm before I take it out. If the food is -40, there will be condensation on/in the food almost instantly, you just won't be able to see it because it will be absorbed and not visible. It probably will have already happened before you even get it out of the freeze dryer. The room air moisture going into the machine when the drain valve is opened may be condensing in the food before you even have the door open.
There is a temperature probe built into the machine, but only one, and it's on the bottom of the second tray from the bottom. It's sandwiched between the heater pad and the rack itself. It can not tell me the temperature of the food, only the temperature of the heater; good enough to know the temperature of the heater for controlling it, but tells me almost nothing about the food. The built in probe also does not tell me the temperature of the chamber walls, the thermometer laying on the bottom does.
@@SchoolReports So the tray that's less than 10 Degrees -- (noting it won't be done in 3 hrs?) what SHOULD it be?
@@lindaortolani2485 I look for all of the thermometers to be up the the temperature that the heaters are set to. (or plus or minus a few degrees) I have mine set to the default temp most of the time, 120f. I like it to be up to that temp for at least 2 or 3 hours.
In lots of the newer videos I show my process of checking to make sure each batch is dry by doing a "dry check" cycle.
I'm probably a bit neurotic when it comes to water activity levels in the food for storage.
I'm using the fact that the weight of the trays of food should stop dropping when all of the water has been removed. After the freeze dryer finishes, I take the trays out, weigh them, put them back in for more final dry time, and then check them again for weight loss. (Dry check) When the weight loss stops, (no more water to remove) they should be dry. I don't bag the food if there is still water in it.
I show this a lot in my recent videos. Freeze Drying Your First 500 lbs of Food - Batch 32 - Peas, Frozen ua-cam.com/video/mKh9c9nTzgA/v-deo.html
Do the freeze dried scramled eggs taste chewy?
I do think the eggs that were cooked before freeze drying were more chewy than the ones I made from the eggs that were freeze dried raw, but they were all good. But, I tend to overcook most things, so mine might not be the best test for that!
Where did you get your clear cover to keep the cold air in?
It's just a tight fitting disc I cut out of Acrylic. (I used 0.075" thick acrylic (1.9mm thick) I would probably use 1/8" (3mm +) next time) Here is how I made it. Making an Acrylic Disc Front for a Harvest Right Freeze Dryer ua-cam.com/video/erH1VDqNi80/v-deo.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 new (late 2022) machine has a chamber that is very round. We will be making a disc for her machine and I think the fact that it's round will make it easier.
I just bought mine this past summer. Have had multiple problems but I think it is finally fixed.
@@vickiebonano2092 Sorry to hear that; I hope the machine problems are behind you now.
It's been long enough now that I had almost forgotten how much condensation happens on the cold fronts of the freeze dryers. It's absurd! I didn't put up with it with mine. We wrapped the front seal gasket of our old machine with metalized film bubble stuff.
The door on my sister's new machine drips (a lot!) and leaves puddles; unacceptable! We are working on adding the insulation things to her machine and will be posting about in the near future.
@SchoolReports can't wait for that because I have the same problem. You should sell the acrylic inserts. I bought a material one from easy, but it doesn't work that great. I would certainly but one. I like looking in on things I am freeze drying. Thanks for the quick response. I like watching your videos.
@@vickiebonano2092 Thanks so much for watching and commenting!
Why don't you give freeze and dry times
I do sometimes now, but I never did on the older videos.
We prefreeze almost everything before loading it into the freeze dryer and we have the freeze cycle set for 6 hours for almost all foods. I run almost all batches with a shelf temperature of 120ºf.
During the 50 Batch series, I do show and tell the time for every batch. (and link to the spreadsheet of it) ua-cam.com/video/AZJWMTAPDOc/v-deo.html
For a long time I've tried to tell people that the time information is almost useless, but they demand to know. I do track and present the total time on most resent videos because so many viewers had asked. 😃
I've considered telling people, when asked "how long did that batch take?" that it was 32 hours. And then explain that if you adjust the conditions just right, that every batch _could_ be run in 32 hours. Otherwise it's kind of like asking how long does it take to go from point A to point B. The only good answer is: That depends...
I didn't used to track the total time because it's almost worthless, just a ballpark number, except the freeze time and final dry which depend mostly on food type. It's done when it's done. 99% will somewhere between 18 hours and 70 hours.
Even if I load the freeze dryer the same way, with the same amount of the same food, for two consecutive batches, the total time can still be a quite a few hours different. (20% time difference?)
All I can do is generalize about total freeze dry time because there are so many variables to the dry times; Which machine you have, which firmware it's running, type of food, water content, sugar content, temperature of the food, ambient temperature in the room, how much food in a batch, more than one kind of food in a batch, food volume, how tight it's packed, thickness on the tray, how well it contacts the tray, how porous the food is, how the food was sliced (this made a huge difference with citrus and pineapple), how clean the vacuum oil is (if it's an oil pump), and I'm sure there are more.