Freeze Dried Fruit Experiment | Part 2
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- Опубліковано 3 лип 2024
- Today we are freeze drying more fruit. What would you like to see me freeze dry next!!
If you want information on the Harvest Right Freeze Drier: tinyurl.com/59ujbnp6
I got my parchment paper and other accessories for our freeze dryer from Freeze Drying Supplies: tinyurl.com/bp8jpysj
If you are interested in an online course for meat processing/sausage making be sure to browse the different courses that Meredith Leigh offers: tinyurl.com/2p8jwy4k
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Items we use often:
Kotai Chef Knife: tinyurl.com/49f4j348
Thermapen ONE (meat thermometer) - tinyurl.com/5n7y3xsk
Sausage Stuffers: tinyurl.com/56hhauzh
Meat Grinder: tinyurl.com/59cmk5d6
Stuffing Horn Cleaner: tinyurl.com/3atajmzf
Butcher Twine & Dispenser: amzn.to/35QFhIa
Small accurate Scale for spices: tinyurl.com/3asv33t5
Large Capacity Scale (33 pounds): tinyurl.com/mr23dhsd
Heavy Duty Vac Sealer: amzn.to/2WUALpO
Drying rack and tray: amzn.to/3LDhgHX
Custom Cutting Board: tinyurl.com/3ez3ww7f
Ph Meter by Apera Instruments: amzn.to/2A04Gll
Smokin-It Bella's Cold Smoke Generator: amzn.to/2UVTsX9
Digital Smoker (I use the 4D WIFi): tinyurl.com/mrxbnwkw
Meat Slicer: amzn.to/31XV19q
InkBird Controllers temp & Humidity amzn.to/2O3BmM7
Dehumidifier Eva Dry 1100 amzn.to/2TDvChj
Cool Mist Humidifier: amzn.to/3CD6nAu
Govee Temperature/Humidity Monitor: amzn.to/3v55Tz1
Iodophor sanitizer: amzn.to/2Q9jFBM
Robot Coupe Food Processor (high end): amzn.to/3fmmEPm
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Eric
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Having a freeze dryer would be a dream
After I freeze dry papaya, I then powder it and use it in my marinades! It is a readily available meat tenderizer that I don't have to worry about not being in season.
When I process lemons, I do cut them into slices and freeze dry the entire fruit. I then powder and remove any large pieces of rind. It makes a great, quick aperitif
when mixed with sparkling water.
Thank you for showing this!
THANK YOU for just getting down to business and not wasting time!
I have ARFID and always struggled a lot with textures and I think freeze drying would allow me to eat those mushy fruits with ease. Mango tastes so good but is a textural nightmare for me that this sounds delightful
I agree
Freeze drying made soursop a possibility 😉
I bet the white spots on the grapefruit were crystallized citric acid, that's probably why it was so tart. Looks delicious though!
That's exactly what it was!! So sour😅
Love your videos, thanks for doing what you do!
If you do more fruit experiments, I'd love to see you do plums (red and yellow), tomatoes, apples, cherries, nectarines, raspberries, blackberries, guava, pears and lychee.
Jackfruit would be cool too! My favorite!!
While in Vietnam, I ate freeze-dried Shrimp. They are delicious, you may want to try them. I believe they were cooked then freeze-dried.
Hmm
What is the dish called?
It was not a diish. I was simple a can of freeze dried shrimp. @@indulkarshailu
Hi I have dehydrate watermelon ( awesome ) I can't wait to make it freeze dryed .GOD BLESS
Hi Eric.. Yes freeze dried stuff is incredible.. However most people cannot afford this piece of equipment.. Hopefully it will get cheaper in the long run.. Thanks for great videos as always
Tengo la boca hecha un charco. Como decimos en PuertoRico, tienes todos los muñequitos que me encantaría tener, blast freezer, freeze dryer, sausage maker etc.!
We have no machine for that. But i will try freezing a fruit in freezer for how many minutes and put into our dehydrator.
Love this! Really want you to pomello!
Nice
How long can they be stored freeze dried and vacuum sealed?
What happens if you try to rehydrate these?
Where did you pick up your apron
How much is the machine used drying?
What size freeze dryer do you have?
Will some of this fruit end on a piece of charcuterie ?
I couldn't make my mind up on which fruit. I almost was going to say freeze dried salami lol. It is a fruit of sorts a fruit of labor .
Howdy from Montana. Would you mind giving me some info on your blast freezer
--Tankx😊
Sure. I bought it used from a pizza joint that went out of business. It's an Italian company called Hiber and we've been using it daily for the past 3-4 years!! It's an amazing unit that chills food very quick!! I think I bought it for 800 or so.
👍🏽👍🏽
Just a few more days until celebrate sausage. I know this year is gonna be awesome. I’ve made so many of your previous recipes and they’ve all been amazing.
Edit to say, when I first joined the military, the mre’s used to have freeze dried fruit. Absolutely loved it. It annoyed me when they removed it and used what is basically canned fruit.
Hello i want to know if i should use dextrose or surcose or both? I read that it also depends for how long the product is going to be cured. Do i really need ph meter? How can i judge when i have to lower the temperature and humidity without the ph meter?
I would use dextrose as a fermenting sugar. A ph meter is highly advisable. If you are new to the craft, you can't, that's why a ph meter is so important.
@@2guysandacooler with your experience how do u know when is it ready without ph meter? Can you give ne some tips?
Do candy like Skittles. That's the big Social media thing right now.
He did already
I’m curious why you added so much extra freeze time and dry time? I never have and my food turns out great. For example, I typically do a full load of double stacked fresh sliced fruit (apples, bananas, strawberries, etc) with the default settings (1 hour freeze time, 2 hour added dry time) and my fruit goes from fresh to perfectly dried in under 20 hours.
The added freeze time ensures that the food is in sub temps before the drying. Everyone will have a different experience with this machine and it's largely due to the placement of this unit. If your unit is in a nice cool room, then your freeze dryer will work more efficiently than one placed in a warm room. As far as the extra dry time, I usually do that in the event the cycle finishes in the middle of the night.
I've got to say, under 20 hours is incredibly fast.
@2guysandacooler Tha k you for your response. We do have the unit in a cool, dry location. We also live in a high desert environment with usually less than 30% ambient humidity. I think that is the biggest contributing factor to our short dry times.