Hey John, Thank you for the video. I have to agree that I thnk the dusty odor/flavor comes from the food being borderline rancid. I immediately went and taste tested some 2 year old chili and thankfully the flavor and color were still like I just made it. 300 cc Oxygen Absorber in a 1 Qr.bag. So maybe you needed a couple more in your bigger bag. I have encountered that dusty smell/taste before in a couple of test batches when I was starting out, and chicken thighs (dark meat) was the worst so now I use extra Oxygen Absorbers for meats with higher fat content. On the other hand, I Freeze Dried my chili over rice all together and it came out perfect -- Gotta wonder if the rice in the chili absorbs some of the fat?
My thought is the tomato, maybe-- the issue I reconstituted some spaghetti sauce I FD and it was flat, edible, but flat tasting added some baking soda and it helped.
When I freeze dry my Tomatoes out of the garden they always end up with a pink color. So, the tomatoes not looking red doesn't surprise me. Probably adding a little seasoning would help improve the flavor too.
Perhaps if you used a can of tomatoes or tomato sauce to rehydrate the next batch it would brighten the taste and help eliminate the dusty flavor. You're right, it would be a feast under emergency situations, but it was still a very good meal for any day. Thank you for bringing us along.
Chili is a fave of ours! We love bean and ham soup too. Beans come back perfectly. No issues at all. I’m only 2 years in though. If I’m hungry, it’ll be ok. For sure. If I’m not starving, yeah, ok. Yes, tomatoes belong in chili, for sure!
Oxygen absorbers do not only react with oxygen. They also absorb some flavor molecules. Tomato flavors seem to be especially affected. I keep vacuum packed herbs (without oxygen absorbers) to have available for long term seasoning. I like the idea of rehydrating with tomato sauce as well.
I have had trouble with chili. I do not know why. Dusty smelling and tasting.... I have been interpreted as slightly rancid. I have experienced this with quite a few meals containing protein. I am very careful about fat content. However, I have never had the same thing with fruits or vegetables.
It appears that the chili got oxidized (change of color) as t looks like the O2 absorber did not absorb enuf. The mylar bag should have looked like it was vacuum sealed if all the o2 was absorbed
I agree it could have used another O2 as I mentioned in the video. I disagree that the O2 would suck the bag in. Oxygen is approximately 20 percent of the atmosphere with the majority gas being nitrogen (a great preservative) which is about 78 percent of the atmosphere.
@@JohnInBibs true about oxygen, only thing is that O2 takes up More space then nitrogen (2 oxy atoms stuck together as apposed to single Nitrogen atoms-how I remember it in my mind)I've conducted tests as well as others. It does suck in the bag. But this is just my 2 cents worth. Also, I like your book as I have it on my bookshelf
I have never heard of an o2 absorber supposed to deflate a bag. How do you explain any other bag with an o2 absorber, ie: beef jerky, etc. not deflating?
I made a big batch of chili a month ago. I don’t ever really use a recipe, more of bits from one and bits from another. It was delicious, my son and granddaughter both went back for seconds! It would be interesting if you could go back to see what you put in.
@@JohnInBibsI easily found the video. You did only use one small can of tomato paste and the 2 cans of tomatoes. After you FD them, they did look pretty brown. Don’t know if that’d cause the dust or not. Could it be the beans got a bit more ‘beat up’ over the years? I am really enjoying your videos and learning a lot from them!
@@renalarue6988 I am pretty sure that Had I added 2 300cc O2 absorbers it would have been better. the single absorber absorbed enough to keep it from going rancid but those were early days for me without a lot of info out there. I now know that for a gallon mylar bag I should use 1 to 2 300cc absorbers as documented at discount mylar. I should have used the greater amount of 2 in my opinion
Hey John, Thank you for the video. I have to agree that I thnk the dusty odor/flavor comes from the food being borderline rancid. I immediately went and taste tested some 2 year old chili and thankfully the flavor and color were still like I just made it. 300 cc Oxygen Absorber in a 1 Qr.bag. So maybe you needed a couple more in your bigger bag. I have encountered that dusty smell/taste before in a couple of test batches when I was starting out, and chicken thighs (dark meat) was the worst so now I use extra Oxygen Absorbers for meats with higher fat content. On the other hand, I Freeze Dried my chili over rice all together and it came out perfect -- Gotta wonder if the rice in the chili absorbs some of the fat?
My thought is the tomato, maybe-- the issue I reconstituted some spaghetti sauce I FD and it was flat, edible, but flat tasting added some baking soda and it helped.
Some foods lose their color when freeze or dehydrated. Some of my tomatoes did that so it may be why yours is off color. Carrots turn almost white.
Thanks John. I am always worried about things like this going rancid. So, I like that you open older meals and show us long term results.
If this is the chili I watched you make 4 years ago,you didn’t take the grease out,could that be the smell and taste possibly?
When I freeze dry my Tomatoes out of the garden they always end up with a pink color. So, the tomatoes not looking red doesn't surprise me. Probably adding a little seasoning would help improve the flavor too.
Perhaps if you used a can of tomatoes or tomato sauce to rehydrate the next batch it would brighten the taste and help eliminate the dusty flavor. You're right, it would be a feast under emergency situations, but it was still a very good meal for any day. Thank you for bringing us along.
You are right! Thanks
Chili is a fave of ours! We love bean and ham soup too. Beans come back perfectly. No issues at all. I’m only 2 years in though. If I’m hungry, it’ll be ok. For sure. If I’m not starving, yeah, ok. Yes, tomatoes belong in chili, for sure!
Oxygen absorbers do not only react with oxygen. They also absorb some flavor molecules. Tomato flavors seem to be especially affected. I keep vacuum packed herbs (without oxygen absorbers) to have available for long term seasoning. I like the idea of rehydrating with tomato sauce as well.
I am hoping to store up food to help out when I retire. Thank you for letting me see how well it stores.
I have had trouble with chili. I do not know why. Dusty smelling and tasting.... I have been interpreted as slightly rancid. I have experienced this with quite a few meals containing protein. I am very careful about fat content. However, I have never had the same thing with fruits or vegetables.
Thanks for an honest review. I'm taste testing some 4 yr old stew soon and hoping it's still good.
I hope so too!
It appears that the chili got oxidized (change of color) as t looks like the O2 absorber did not absorb enuf. The mylar bag should have looked like it was vacuum sealed if all the o2 was absorbed
I agree it could have used another O2 as I mentioned in the video. I disagree that the O2 would suck the bag in. Oxygen is approximately 20 percent of the atmosphere with the majority gas being nitrogen (a great preservative) which is about 78 percent of the atmosphere.
@@JohnInBibs true about oxygen, only thing is that O2 takes up More space then nitrogen (2 oxy atoms stuck together as apposed to single Nitrogen atoms-how I remember it in my mind)I've conducted tests as well as others. It does suck in the bag. But this is just my 2 cents worth. Also, I like your book as I have it on my bookshelf
Thank you for your support!
I find most of my bags suck in like they've been vacuum sealed. Powdered foods tend to not do that for some reason.@@JohnInBibs
I have never heard of an o2 absorber supposed to deflate a bag. How do you explain any other bag with an o2 absorber, ie: beef jerky, etc. not deflating?
Perfect timing 😊
Love seeing videos of rehydrated food. Thanks!
Would love to see day after videos on these were you say if you got sick or had a blow out hahaha
You are one sick puppy
Actually this would be good info -if “filtered, without specifics”
Very cool.
👍👍👍👍👍
I made a big batch of chili a month ago. I don’t ever really use a recipe, more of bits from one and bits from another. It was delicious, my son and granddaughter both went back for seconds! It would be interesting if you could go back to see what you put in.
ua-cam.com/video/8ilTO3r8lbI/v-deo.html
@@JohnInBibsI easily found the video. You did only use one small can of tomato paste and the 2 cans of tomatoes. After you FD them, they did look pretty brown. Don’t know if that’d cause the dust or not. Could it be the beans got a bit more ‘beat up’ over the years? I am really enjoying your videos and learning a lot from them!
@@renalarue6988 I am pretty sure that Had I added 2 300cc O2 absorbers it would have been better. the single absorber absorbed enough to keep it from going rancid but those were early days for me without a lot of info out there. I now know that for a gallon mylar bag I should use 1 to 2 300cc absorbers as documented at discount mylar. I should have used the greater amount of 2 in my opinion