I watch with anticipation, like the rest of you, to see the outcome. All the while thinking to myself, here we are trying to preserve an item that probably has a shelf life of 25 years as is. One does not always have to mess with perfection 😄
@@live.life.simple. Sugar. And sugar. And more sugar. And some preservatives. Put enough sugar in it, keep the moisture low, and ANYTHING can have a shelf life of 20+ years.
Could you please show what setting you are using each time as far as candy setting or regular settings on the main screen. I just purchased a harvest right medium freeze dryer and still learning. I just put a bunch of different candies in mine!! So fingers crossed 🤞 My first batch was fruit and it came out great my children and grandchild looooves the fruit as a snack!! Much better than unhealthy snacks for sure!! Well worth the money I spent on the freeze dryer!! Hope to see those settings your using on all the different foods you try!! And maybe a pinned comment on the other previous videos. Please 🙏
Thank you so much for creating the group on FB. Don’t know what I would do without it. It’s such a wonderful community of kind people who are willing to help each other ♥️ there is sooooo much to this freeze drying stuff. I’m overwhelmed 😫
Ordered my Harvest Right last week. This is something I have been wanting to get for many years and decided to pull the trigger. Found your channel in a search for successes and failures freeze drying. Thank you for the content you are providing.
Congrats on your new freeze dryer! I have the same story- wanted one for years, finally got it this year. Ordered July 16th and just arrived on November 5th, so when they say it'll arrive in 10-12 weeks they really mean 12-15 weeks. Either way, it arrived just on time for me to be out of town for the weekend 🙄 but now have my first batch running. Just corn, been running almost 9 hours but definitely looks good.
Wonderful! Congrats on your purchase. We have 2 freeze drying groups that are very helpful mewe.com/join/retiredat40sfreezedryinggroup facebook.com/groups/retiredat40livelifesimple
Dang, I was really hoping this would work. You had all the family faves on there and my personal fave, the nutty buddy. Well, there goes that! Keep on trying the snack stuff. Those of us with kids, and a sweet tooth would love to see what items we can add to our list! Great work as always!
Finally got one of mine set up and going. Had to get adapters for my vacume pumps. So far have done cheese and sweet onions. Trays were maximum loaded, but came out perfect in 23 hrs. I thought they took alot longer. Amzing.
I have also done the chocolate filled marshmellows and they were completely dry inside. And the cream in the cupcake does how the ice cream sandwiches do. Dry and powdery
@@live.life.simple. isn't that the truth. People get offended over everything...they better hope things don't crash as they better toughen up or well...
Whn I was a kid we used to have lollies that were a sugar stick shaped like a cigarette, even down to a red colouring on one end. They were called Fags (because that used to be a slang term for cigarettes). In 1995 they renamed to Fads. I'm not sure how much of that was about the smoking aspect or the homosexual aspect, but it wouldn't surprise me if Ho-Ho's changed their name to not offend prostitutes. 😂
@@Flyingbananal Ah, of course they are Hostess brand! Good call! Regardless....I could eat my weight in those yummy rolls. I even buy Food Lion brand and enjoy those. ❤️
Here I am, watching this as my oatmeal cream pies, swiis rolls & strawberry Shortcake rolls are in my freezedryer, on the last few hours of the extended cycle. *sigh* I just pulled them out. I should have watched this before I experimented. Love your videos so much!
I bought the exact same set up as your new freeze dryer... I have already ran 8 loads with number 9 running as I write this comment lol keep up the great work and by the way I'm a huge fan of the new premier vacuum pump, 8+ runs and the oil is still clear👍
John in Bibs did a video with hot chocolate that worked well. He used 100% Dutch cocoa with chocolate chips, marshmallows and it turned out. Might have something to do with the type of chocolate… just thinking.
I've dehydrated angel food cake and put it in mylar for camping, hydrates great with strawberry sauce! but, have you tried cutting slices of angel food cake and dehydrating them into sticks or cubes?
Can I take from this that brownies, unfrosted, or cake rolls, unfrosted would freeze dry well? How would you rehydrate them or do you just eat crunchies? It looks like fondant chocolate will freeze (cupcakes); have you seen this to be true?
I just freeze dried chocolate gluten free brownies yesterday. They dried well with no problems-24 hours. They are hard as a rock and hard to eat. I currently have one wrapped in a damp paper towel in the fridge overnight. I have high hopes!
Thank you for the video! I was really, really hoping those nutty buddies could be freeze-dried. Ah well, maybe one day you will figure out how to freeze-dry chocolate. Keep trying!
Mentioned this to the spousal unit who is a process control geek. Said the poor results with the chocolate could be the high percentage of emulsifiers in them. Try buying cocoa nibs that are just cocoa butter and powder. They should work or at least perform better.
Seems to me that making your own chocolate sponge cake roll then cutting it into 1 inch slices and freeze drying it would be the way to go. You would know what your ingredients were and I bet it would taste great. Plus you could make your cake rolls and fillings in different flavors.
I am planning on buying a freeze dryer, so haven't experienced it yet, but I have made chocolate. There is absolutely no water in chocolate, so it is already dry as it can be. The beans are fermented and then roasted before the chocolate is made, so all the water is removed in the roasting process. Peanut butter is the same. The peanuts are roasted dry befoer they are ground into a butter, so they have no more water to lose. I am looking forward to experimenting with some weird stuff too. Not everything has to be a success to be worth trying.
Thanks Brian for taking one for the teem. I don't do chocolate because of videos like yours - no one that I know of has had success. I do appreciate what you do and use your failures as a guide for my own freeze drying. I've had to learn a few things myself the hard way. In the small freeze drying community people tend to share their experiences with others both good and bad. Thank you for supporting a platform for people to share. As for me I don't do "Fake Book" and limit myself to the comment section on YT. Currently doing 4 pounds of strawberries, 3 pounds of Raspberries, and one can of Pineapple rings - It's a bit under loaded for a large dryer but that's all I bought. Previous load was 5 trays of Banana slices that the grand kids were asking for. Maybe 12 pounds after pealing and slicing. I have 20 pounds of potato's and 5 pounds of carrots lined up for the next 2 batches. My last fail was with ice cream - it blew up like a sponge - too crumbly. Do you think lowering the tray warming would make a difference? I hate to think of lowering the temp - my cycle times are typically between 34 and 50 hours in my large dryer. But it does hold much more food = more water. I look forward to your next video. Thanks again for the work that you do.
@@live.life.simple. Thank you Brian - I will give it a go. I do have some that is VERY frozen - I'll try to get to it before I eat it all. Do you have a suggestion for shelf temp? Low as possible maybe?
I thought why not make your own desserts and freeze them chocolate will freeze on that I bet because of the simple fact that it doesn't have all those extra additives and preservatives to keep it from freeze drying I think it'd be cool to see what real whipped topping would do you know the kind you make it home God bless you dude I love you so it's awesome I just started watching and keep up the good work I would absolutely love to see you do a cake I know you have to splice it but you can slice it into individual servings it'd be great watch anyway God bless you
I put ice cream in silicone molds. When i freeze dry them, they expand like caramels and make a real mess. Any explanation to what i am doing wrong. My first batch turned out fine but subsequent batches are a no-go.
interesting...however, since they are so full of preservatives, I think if I absolutely had to save some, I would either mylar or food saver bag these up, putting just a pin hole in the wrappers and using oxygen absorbers, or removing oxygen with the food saver...sometimes if life is horrible, its kinda nice to know you have something saved from when life was better, but only as a treat =)
This is the first time I have heard about the shelf temperature. Do you have a video that talks more on this? I assumed it wouldn't put add any heat until you start defrosting the machine.
I don't have a video on shelf temp, but almost every time, you re fine without messing with it. Ice cream or things that have a tendency to melt easy, is the exception.
Jello pudding mix is already shelf stable on its own, you can just prepare it w/ reconstituted powdered milk. If you're mostly looking for whipped cream to be shelf stable, you can actually buy hermetically sealed ultra-pasturized cartons of heavy cream. Trader Joe's sells them, I'm sure you could find it elsewhere. Obvs takes up more space/weight than if you could dry it, but is at least shelf stable.
I ordered a freeze dryer last night after watching some of your videos then I saw on one section to order FD through your link. Is there any way I can give the credit to you. I love your videos.
@Retiredat40, I have a question/thought. You don't know what your starting liquid is in these cakes. What if you make a... a chocolate cake with chocolate icing... or a carrot cake - whatever. But note how much water, milk, eggs is used in the recipe - weigh them. Then see what the entire cake (or a slice of cake.... measured so you know the percentage of the whole cake that it is) weights before processing and after running the freeze dry process - that should give you some ideas. Also, just do chocolate icing on a sheet of butcher paper, weighed before and after.... see how much it drops in weight - should give you an idea of % of water loss.
not really. Once water is removed fully, you can't pull anymore out. The machine is relatively "smart" and will tell you when the food is done with high accuracy
I think the difference between what works and what doesn't is water content. When you stop to think about it, chocolate doesn't really have any water. So when freeze drying it might be a good idea thinking about water content.
Really stupid question I've heard that people are defrosting their freeze dryer with their food in it.. Won't that get moisture back into the food?? So do you have to freeze them first?. What is the max temperature put it on
I have been watching your channel and others looking at freeze-drying as a small cottage industry. However, after watching and looking at local craft fairs, I find out that the market seems to be very saturated and only growing. What are your thoughts on a new venture as a small cottage industry.
not really my expertise, but there are entire facebook groups dedicated on just freeze dried candy and some foods. Certain markets are definitely saturated.
The chocolate in Debbie cakes have a wax base that will not allow it to work (I work in a Debbie cake factory)
i feel like i tasted the waxy taste on the zebra cakes and ignored it
I watch with anticipation, like the rest of you, to see the outcome. All the while thinking to myself, here we are trying to preserve an item that probably has a shelf life of 25 years as is. One does not always have to mess with perfection 😄
Ha! You are right. What scares the 💩 out of me is how can this last that long?
@@live.life.simple. Sugar. And sugar. And more sugar. And some preservatives. Put enough sugar in it, keep the moisture low, and ANYTHING can have a shelf life of 20+ years.
@@live.life.simple. have you ever found a McD's French fry in a car that may be several years old, nothing has grown on it.... that is scary.
Truth 🤣🤣
Theres NO WAY I would have left the plastic on the cakes. But I love that you did the cupcakes and they turned out great!!!!
I really just want an oatmeal creme pie now.
Could you please show what setting you are using each time as far as candy setting or regular settings on the main screen. I just purchased a harvest right medium freeze dryer and still learning. I just put a bunch of different candies in mine!! So fingers crossed 🤞 My first batch was fruit and it came out great my children and grandchild looooves the fruit as a snack!! Much better than unhealthy snacks for sure!! Well worth the money I spent on the freeze dryer!! Hope to see those settings your using on all the different foods you try!! And maybe a pinned comment on the other previous videos. Please 🙏
You can do Milk Duds individually in mini cupcake papers and they're awesome
Maybe try doing Oreos. Freeze dried Oreos dipped in milk just sounds right.
That is a great idea putting the pillow in and then the seal. Thanks
Agreed, excellent tip.
It seems as though chocolate cake would work! Perhaps brownies would work also! Thanks for a very interesting fun video.
Thanks for trying and sharing.
You bet
Thank you so much for creating the group on FB. Don’t know what I would do without it. It’s such a wonderful community of kind people who are willing to help each other ♥️ there is sooooo much to this freeze drying stuff. I’m overwhelmed 😫
It has been great! So many smart folks and lots with years of experience
Well that was fun!
Costco double chocolate chip muffins cut in small squares worked great.
Ordered my Harvest Right last week. This is something I have been wanting to get for many years and decided to pull the trigger. Found your channel in a search for successes and failures freeze drying. Thank you for the content you are providing.
Congrats on your new freeze dryer! I have the same story- wanted one for years, finally got it this year. Ordered July 16th and just arrived on November 5th, so when they say it'll arrive in 10-12 weeks they really mean 12-15 weeks. Either way, it arrived just on time for me to be out of town for the weekend 🙄 but now have my first batch running. Just corn, been running almost 9 hours but definitely looks good.
@@melissac3618 Congrats to you also!Good to know on delivery time, so I’ll figure on March delivery. If it comes before then BONUS!!
Wonderful! Congrats on your purchase. We have 2 freeze drying groups that are very helpful
mewe.com/join/retiredat40sfreezedryinggroup
facebook.com/groups/retiredat40livelifesimple
Dang, I was really hoping this would work. You had all the family faves on there and my personal fave, the nutty buddy. Well, there goes that! Keep on trying the snack stuff. Those of us with kids, and a sweet tooth would love to see what items we can add to our list! Great work as always!
I was also rooting for the nutty buddy! Guess i will just have to stock up
When I saw the title, I prayed this would work out. Waiting with bated breath!
😂😂
I FD croissants filled with chocolate. They came out AMAZING!
That sounds great!
Tell me more. Did you FD them whole? In pieces? I love croissants & if you can pave the way to FD them I'll be forever grateful.
@@sandys.1891 I cut them in two pieces and place them in the freezer. Then, to the freeze drier.
I seen a lady do Milk Duds and it worked!
Finally got one of mine set up and going. Had to get adapters for my vacume pumps. So far have done cheese and sweet onions. Trays were maximum loaded, but came out perfect in 23 hrs. I thought they took alot longer. Amzing.
Nice!!
I have also done the chocolate filled marshmellows and they were completely dry inside. And the cream in the cupcake does how the ice cream sandwiches do. Dry and powdery
Maybe they can't call them ho hos anymore 😂😂😂. That statement made my day lol
you never know these days😃
@@live.life.simple. isn't that the truth. People get offended over everything...they better hope things don't crash as they better toughen up or well...
Whn I was a kid we used to have lollies that were a sugar stick shaped like a cigarette, even down to a red colouring on one end. They were called Fags (because that used to be a slang term for cigarettes). In 1995 they renamed to Fads. I'm not sure how much of that was about the smoking aspect or the homosexual aspect, but it wouldn't surprise me if Ho-Ho's changed their name to not offend prostitutes. 😂
He had me chuckling at “I didn’t t know where the other ones went”, lol!
Ho-hos are a completely different brand than Swiss rolls
Ho-Hos are my absolute favorite...and I still call them that. ❤️
They are soooo good.
Swiss rolls (little Debbie brand) are sooooo much better than ho hos (hostess brand)! So much softer
@@Flyingbananal Ah, of course they are Hostess brand! Good call! Regardless....I could eat my weight in those yummy rolls. I even buy Food Lion brand and enjoy those. ❤️
Keep on making the freeze dryer videos I love them. But I would also love to see you make a video on how to retire at 40.
Here I am, watching this as my oatmeal cream pies, swiis rolls & strawberry Shortcake rolls are in my freezedryer, on the last few hours of the extended cycle. *sigh* I just pulled them out. I should have watched this before I experimented. Love your videos so much!
Clip the individual wrappers corners vacuum seal in wide mouth jars with food saver. Oatmeal pies and nutty butters 3 years old fresh as day one.
I bought the exact same set up as your new freeze dryer... I have already ran 8 loads with number 9 running as I write this comment lol keep up the great work and by the way I'm a huge fan of the new premier vacuum pump, 8+ runs and the oil is still clear👍
Me too! Premier is the way to go! Congrats on the purchase
Do would you soak them in something to hydrate them before eating?
So how do you re-hydrate things like this?
John in Bibs did a video with hot chocolate that worked well. He used 100% Dutch cocoa with chocolate chips, marshmallows and it turned out. Might have something to do with the type of chocolate… just thinking.
I did the Christmas trees I should have cut them. But after the sat they were great. But the gingerbread cookies was fantastic
I've dehydrated angel food cake and put it in mylar for camping, hydrates great with strawberry sauce! but, have you tried cutting slices of angel food cake and dehydrating them into sticks or cubes?
I just had some angel food cake last night at a birthday party and wondered how it would do.
What do you do with the water that you get from the freeze dryer?
Milk Duds were great!!!! Keep them seperate, they really puff up.
Wonder about rice krispies treats?
Good video thanks
You got it! 👍
Do you suppose that the amount of paraffin wax in the chocolate makes a difference as to whether or not the chocolate dries?
Can I take from this that brownies, unfrosted, or cake rolls, unfrosted would freeze dry well? How would you rehydrate them or do you just eat crunchies? It looks like fondant chocolate will freeze (cupcakes); have you seen this to be true?
I just freeze dried chocolate gluten free brownies yesterday. They dried well with no problems-24 hours. They are hard as a rock and hard to eat. I currently have one wrapped in a damp paper towel in the fridge overnight. I have high hopes!
Cool. Let me know. Ingredients could make all the difference
Try freeze drying s batch of sugar free Russel Stovers chocolate caramels..they puffed up and we're amazing ..
Love your videos. I’m new to the Harvest Right world. Can you do a video on the whys, when, and how’s of the customize feature?
The newest software does not allow as much tinkering as the old did. I will add it to my list of videos though. Congrats on your purchase.
@@live.life.simple. that would be awesome can't wait for mine to get here
Thank you for the video! I was really, really hoping those nutty buddies could be freeze-dried. Ah well, maybe one day you will figure out how to freeze-dry chocolate. Keep trying!
I hope so too!
I air sealed those in a mason jar and they stayed fresh for months.
What setting did you put this on
Mentioned this to the spousal unit who is a process control geek. Said the poor results with the chocolate could be the high percentage of emulsifiers in them. Try buying cocoa nibs that are just cocoa butter and powder. They should work or at least perform better.
will do! thanks
Now that they have a new update, should you use the candy mode??
I wonder if you could freeze dry beer /?
Seems to me that making your own chocolate sponge cake roll then cutting it into 1 inch slices and freeze drying it would be the way to go. You would know what your ingredients were and I bet it would taste great. Plus you could make your cake rolls and fillings in different flavors.
The new freeze dryers have 2 hr dry times pre programmed into them instead of 10hr dry time. I just bumped mine up to 10hrs in the settings.
I did ding dongs sliced like bread, prefrozen, 125 drying temp and they came out fine.
I am planning on buying a freeze dryer, so haven't experienced it yet, but I have made chocolate. There is absolutely no water in chocolate, so it is already dry as it can be. The beans are fermented and then roasted before the chocolate is made, so all the water is removed in the roasting process. Peanut butter is the same. The peanuts are roasted dry befoer they are ground into a butter, so they have no more water to lose.
I am looking forward to experimenting with some weird stuff too. Not everything has to be a success to be worth trying.
What about doing these types of items under the candy mode?
Thanks Brian for taking one for the teem. I don't do chocolate because of videos like yours - no one that I know of has had success. I do appreciate what you do and use your failures as a guide for my own freeze drying.
I've had to learn a few things myself the hard way. In the small freeze drying community people tend to share their experiences with others both good and bad. Thank you for supporting a platform for people to share. As for me I don't do "Fake Book" and limit myself to the comment section on YT.
Currently doing 4 pounds of strawberries, 3 pounds of Raspberries, and one can of Pineapple rings - It's a bit under loaded for a large dryer but that's all I bought. Previous load was 5 trays of Banana slices that the grand kids were asking for. Maybe 12 pounds after pealing and slicing. I have 20 pounds of potato's and 5 pounds of carrots lined up for the next 2 batches.
My last fail was with ice cream - it blew up like a sponge - too crumbly. Do you think lowering the tray warming would make a difference? I hate to think of lowering the temp - my cycle times are typically between 34 and 50 hours in my large dryer. But it does hold much more food = more water.
I look forward to your next video. Thanks again for the work that you do.
i think ice cream needs to be very very frozen to start and lower shelf temp
@@live.life.simple. Thank you Brian - I will give it a go. I do have some that is VERY frozen - I'll try to get to it before I eat it all. Do you have a suggestion for shelf temp? Low as possible maybe?
@@jerrysmith372 The lowest the new software will go is 75. I think the key is to get it through the initial super freeze before it starts melting.
@@jerrysmith372 not sure when they switched over, but the new FD'ers get colder than the old ones.
@@live.life.simple. I would agree - I'll have to pre-freeze the chamber to about -25.
I would love to see more snack items that might work a little better like pop tarts or Nutella
noted, thank you
Nutella, like peanut butter, isn't going to do very well. Too much oil.
I would love to see freeze dried banana bread and zucchini bread
Have you tried freeze drying buttermints? Please let me know. I appreciate your freeze drying experiments and learned a lot here :)
I thought why not make your own desserts and freeze them chocolate will freeze on that I bet because of the simple fact that it doesn't have all those extra additives and preservatives to keep it from freeze drying I think it'd be cool to see what real whipped topping would do you know the kind you make it home God bless you dude I love you so it's awesome I just started watching and keep up the good work I would absolutely love to see you do a cake I know you have to splice it but you can slice it into individual servings it'd be great watch anyway God bless you
I think dark chocolate might work better in some situations.
I bet twinkies would be awesome freeze dried!
They are!❤
I did the chocolate cupcakes and the swiss roll. The cupcake dried all the way and the cream on the swiss roll was still creamy
I put ice cream in silicone molds. When i freeze dry them, they expand like caramels and make a real mess. Any explanation to what i am doing wrong. My first batch turned out fine but subsequent batches are a no-go.
I’ve seen Milk Duds which were covered in chocolate. She said she let them cool and chocolate firmed up 🤷🏻♀️
Milk duds work excellent
Hostess makes Ho Hos. Little Debbie's are Swiss cakes rolls.
Makes sense HO HO HOSTESS😃
Too much, hahahaha
interesting...however, since they are so full of preservatives, I think if I absolutely had to save some, I would either mylar or food saver bag these up, putting just a pin hole in the wrappers and using oxygen absorbers, or removing oxygen with the food saver...sometimes if life is horrible, its kinda nice to know you have something saved from when life was better, but only as a treat =)
You never know. If times got tough, something like a little debbie could boost moral and lift some spirits to push on.
You know the scene from Little Rascals when he's chewing the sandwich with kitty litter well that sounds pretty similar to this
Can you tell me what you have your freeze dryer and pump on? I've gone through three trays and they all sink. THanks!
Do you mean what are the sitting on? I have a laminate counter top under them.
@@live.life.simple. Yes, thanks! I thought it was a tray. I ended up buying a heavy duty work bench.
This is the first time I have heard about the shelf temperature. Do you have a video that talks more on this? I assumed it wouldn't put add any heat until you start defrosting the machine.
I don't have a video on shelf temp, but almost every time, you re fine without messing with it. Ice cream or things that have a tendency to melt easy, is the exception.
Have you ever tried to freeze dry jello pudding or whip cream?
Jello pudding mix is already shelf stable on its own, you can just prepare it w/ reconstituted powdered milk.
If you're mostly looking for whipped cream to be shelf stable, you can actually buy hermetically sealed ultra-pasturized cartons of heavy cream. Trader Joe's sells them, I'm sure you could find it elsewhere. Obvs takes up more space/weight than if you could dry it, but is at least shelf stable.
I ordered a freeze dryer last night after watching some of your videos then I saw on one section to order FD through your link. Is there any way I can give the credit to you. I love your videos.
Call Harvest Right customer service and ask to see if they can remedy that and give the credit.
What about fugde rounds
If you have trouble with chocolate try using carob. Find it at your health stores.
You didn’t try to rehydrate any?
Have you freezed dried ice cream sandwiches
No need to freeze dry chocolate, just keep coco powder, dried cream, sugar and bee's wax on hand to make your own.
I just bought my freeze dryer and it does not have the pillow, is that something on older machines?
Yes. They stopped including them about 2 years ago
How did you retire at 40?
How long do these last in mylar bags?
20-35 yrs
@Retiredat40, I have a question/thought. You don't know what your starting liquid is in these cakes. What if you make a... a chocolate cake with chocolate icing... or a carrot cake - whatever. But note how much water, milk, eggs is used in the recipe - weigh them. Then see what the entire cake (or a slice of cake.... measured so you know the percentage of the whole cake that it is) weights before processing and after running the freeze dry process - that should give you some ideas. Also, just do chocolate icing on a sheet of butcher paper, weighed before and after.... see how much it drops in weight - should give you an idea of % of water loss.
Just have to ask if you are perhaps overthinking the entire process? Put it in take it out bag it.
@@Hman0762 undoubtedly. I overthink everything. I get paid to do that. 😁
choc. pudding,fudge,or somthing filled with choc.
The chocolate sidewalk ice cream works well. (smile) cannot keep them in the half gallon jars ... they disappear.
Chocolate sidewalk icecream? Is that a nickname for an icecream sandwich?
what about something that has chocolate powder sprinkled on it
Can you provide the manufacturer’s information for the meter you used to measure Kilowatt hrs.
This is the one i use. It has a nice backlit display and you can set your KWH price
amzn.to/3eSLINO
I do not think you need to Freeze dry Debbie cakes. Have you not seen Zombieland? 😆 I think the shelf life is already 20 to 25 years ;)
Have you ever freeze dried rice crispy treats? Or mini muffins? If so, how'd it come out?
I wear food handling gloves to keep things sanitary
Can you "overcook" stuff in it?
not really. Once water is removed fully, you can't pull anymore out. The machine is relatively "smart" and will tell you when the food is done with high accuracy
Also I have an idea to FD chocolate.
Melt it try to water it down with 1 part chocolate and 3 parts water. I’ll try it and let you know
please do
I don’t think water and chocolate mix very well. How about milk?? I don’t have my FD yet. Coming in about a month. 😬
@@karenhoak2771 Congrats on the purchase! Learn everything you can and you will be a pro by the time it gets to you.
How much ice build up occur? That usually indicates a successful freeze dry or not.
None of these items would have much moisture to start with though...
not much. If the freeze dryer would pull out chemicals and preservatives there wouldn't be much left😂
That processed crap so called food is the last thing I would want to preserve but I give you 👏 for trying.
Hostess makes HoHos; it’s easy to remember because Hostess begins with “Ho(s)”
I think the difference between what works and what doesn't is water content. When you stop to think about it, chocolate doesn't really have any water. So when freeze drying it might be a good idea thinking about water content.
It's not water content, it's the sugar, additives and the fact that it melts.
I like the 👕
Check out the history of little debbie cream pies...they were actually made for a cheap snack alternative...
5:42
Little Debbie and chocolate are my guilty pleasures. I'm so sad right now.
I think they will store for a looooong time with all of the "ingredients" that they put in them
@@live.life.simple. I think I'm going to try the coconut coated Zingers. They might work.
Ho hos are made by a different company. They are still sold by drakes.
Really stupid question
I've heard that people are defrosting their freeze dryer with their food in it..
Won't that get moisture back into the food??
So do you have to freeze them first?.
What is the max temperature put it on
You want to remove the finished product as soon as possible. It will start to pull in moisture fast
I have been watching your channel and others looking at freeze-drying as a small cottage industry. However, after watching and looking at local craft fairs, I find out that the market seems to be very saturated and only growing. What are your thoughts on a new venture as a small cottage industry.
not really my expertise, but there are entire facebook groups dedicated on just freeze dried candy and some foods. Certain markets are definitely saturated.
I would try twinkies
Havs you tried homemade fudge?
Not yet. Maybe a future video?
Chocolate pudding.
Need to try a twinkie.