Oh i love this one too! My need to do list is growing hourly as i bing watch all your great content and waiting for my lrg machine to ship. Thanks for sharing all your great info!!
Thanks Brian! Good to have alternatives. I've been incorporating beans into a bunch of batches more for flavor and texture over cost, but that could change.
OMG I'm on info overload!!!! Lol!! Been binge watching your videos. I also have writer's cramp from taking notes. Plan on ordering a medium dryer in May when I get my truck paid off. I'll use your link. We have 4 big chest freezers in our shed full. I hope the freeze dryer cuts that down to 1. And I will have tons of fruit and veggies I grow, plus dozens of eggs from my chickens. A huge thank you for info!!!
Thank you! I’m new to FDing and looking for recipes exactly like this, where I can prep a lot of portions at once. Anyone know of a site with FD recipes posted?
I just got a freeze dryer and I’m just starting to learn about it and found your UA-cam. I love it! Do you have a cookbook with all these recipes that I can get to without having to go back and rewatch the videos?
Oil free mayo. 300g silken tofu 1 tbsp lemon juice ½ tsp apple cider vinegar ¼ tsp wasabi or ½ - 1 teaspoon mustard powder ⅛ tsp garlic powder ⅛ tsp sea salt INSTRUCTIONS Add all the ingredients to your blender or food processor. *Alternatively, try whisking the ingredients by hand if you don’t have a machine. Blend until smooth. Stop to scrape down the sides of the machine as needed. Taste and adjust the seasonings to your preference. Add more salt or garlic powder for seasoning, lemon juice or vinegar for tanginess, and wasabi or mustard for zing! This mayo will be thick enough to use immediately but will get really nice and thick in the fridge overnight! Store in the fridge in an air-tight container for about 1 week.
Suggestion: Try soaking nuts overnight, freeze the soaked nuts and then freeze dry them. I imagine that should have mostly broken down the internal structure and would make it way easier to make smooth nut butter by high speed blending the dried nuts.
I know this is a year old already but around 2020, dry beans were 25-35 cents cheaper than they are now at the walmart I used to shop at. Inflation hitting everything.
Keep the great vids coming Brian! I introduced my mom to freeze drying and she introduced me to the avid armor vacuum sealer. The next day (after my mom showed me what it could do) you post a video about it (a little while back). I just purchased one cant wait to get it. I used the affiliate link (livelifesimple coupon code) and saved enough to buy a descent amount of oxygen absorbers from your store (the best deal I could find this time around). Based on what my mother gave me...it makes me question how well, all the food preservation I've done in the past, is preserved without using it.
I agree. I had done about 4 years of FDing prior to having the Avid Armor and have consumed a good amount over the years. I have only had a few things that did not store well. That may change over many, many years though.
Is it the high fat content in the mayo that doesn’t allow it to freeze dry well? We have some dairy allergies in the house, we usually make our coleslaw with vegan mayo, was trying to think of a dairy free option/ingredient that might work instead of yogurt if you had any ideas! Super new to freeze drying, your videos are really helpful!☺️
ANY oil base will not freeze, it will remain an oil. Dairy is not something to be avoided, it freezes which is irony. High fat dairy will not store long term however. For the long haul go skim, or as low as you can.
You stood right over the top of the instapot while cooking onions and I really expected a Hollywood quality over dramatic tear filled scene about, "Why did the onions have to die!!! Please tell me WHHHHYYYYYY!!!!"
I have a question regarding freeze drying fluids, such as raw eggs or stock. I've read some people ended up with huge mess all over the machine by putting fluids in without freezing them first. Others demonstrate filling trays with fluids directly in the freeze drier. We've had ours for a little over a month, and for some weird reason it doesn't work well with pre-frozen food. it literally takes many hours longer, than putting same food at room temperature, many times it won't build enough vacuum at all. Any idea why that might happen? We've been talking to customer service, but haven't been able to figure it out yet. Would greatly appreciate, if you have any insight. I actually came here to ask, what settings do you set it to freeze dry non-frozen fluids?
Non-frozen foods take about 15 hours longer easy in my large unit. Just a math thing. It takes a large time to bring things down to temp. If you think about it, it takes just as long in the normal freezer to get frozen as well. Just remember compare freezer to freezer and your expectations are the biggest things you fight here. The only time I have REALLY taken forever was when I added 5 trays of a TON of food and I overloaded the cycle. Had to remove the food, put in freezer, and defrost it, and start over.
What kind of lentlls do you use, please? I have both green and red. Where do I find your recipes that I can just add them to my recipes on my Android? Thank you.
Request: would you cover; how to mylar seal or bag the meals for long term storage, Or link me to a prior vlog. I apologize NOW if this has been done or requested prior.
Quick question (should have the time for a reply): with dried store beans; do you rehydrate then freeze dry them or would just freeze dry the dried beans for the 25 year shelf? I've been trying to find a concrete solution on this one...thanks in advance!
Dry beans haven’t been cooked. I would cook them into a recipe before freeze drying for quick rehydration. Otherwise when you rehydrate your food, you’ll have have little rocks instead of edible food
Can you try pizza? We're going to buy a freeze dryer and often have left over pizza. I'm wondering if it would work at all. Maybe a frozen baked from the grocery store pizza, pizza hut, or since you're in the Midwest the famous Casey's pizza 😉
You would have to watch the oil/ grease amount. Lots of people have done pizza chips or bites for a snack. Rehydrating to "fresh" pizza would be tricky
I’m super confused about freezing first or not freezing first. How much does it reduce the total time in freeze dryer? Also, do I do anything different if I freeze the food first, meaning, do I run the machine the same as I would if it were not pre-frozen food? I just got my dryer, set it up, did the bread run…so I’m a little intimidated by the whole thing. Thank you Martina
@@thefreezedryingcommunity thank you so much for the reply. I did my first cycle with raw eggs. After I used the moisture meter you have. It’s weird, it felt like moisture was in it when it finished, but I think it was just cold. The meter said there was none. The finished product is still cold so I think it makes it feel moist. Does that sound right?
@@Theoriginalurbanbuffalo Non-pre frozen food will take 12-18 hours longer to freeze in the dryer. Just adjust expectations. I recommend all liquids be put in un-frozen and poured into the units directly, this is the only way you can get it filled up.
It cracks me up when people start whining about the cost of meat rising, I guess that's just one more reason why being a vegetarian is a good idea. The slaw looked ok... you know you can buy "fresh" cabbage right? Since money seems to be an issue it's even cheaper.
The freeze drying is with a mind of having things when they are not available. An insurance policy of sorts. More important than ever with the country’s current supply issues and signs it could get much worse.
@@dothehokeypokeyandgetbusy6359Of course, it could. But I think you and your video are more about trying to use YT as a lemonade stand Mr. Affiliate. You stay safe,
In an emergency prepping situation, calorie per pound, and cost wise, the vegan route isn't the best option on the run, but you are spot on, do not FORGET the veggies for a well rounded diet. Sometimes fresh just requires more kitchen toys to prepare for those not used to it, so there is a cost entry point.
I love that you are starting to use your FD’d stuff day to day and even in new things you will FD.
Always!
Yay! Except for the yogurt, which could be soy or something, it's plant based. Excited to see more of these type recipes☺☺
Oh i love this one too! My need to do list is growing hourly as i bing watch all your great content and waiting for my lrg machine to ship. Thanks for sharing all your great info!!
Thanks Brian! Good to have alternatives. I've been incorporating beans into a bunch of batches more for flavor and texture over cost, but that could change.
You got it!
OMG I'm on info overload!!!! Lol!! Been binge watching your videos. I also have writer's cramp from taking notes. Plan on ordering a medium dryer in May when I get my truck paid off. I'll use your link. We have 4 big chest freezers in our shed full. I hope the freeze dryer cuts that down to 1. And I will have tons of fruit and veggies I grow, plus dozens of eggs from my chickens. A huge thank you for info!!!
Sounds like the freeze dryer has met it's match with you!😀 You will love it!
Go large if you are stocking up. Getting double the volume is worth it. Otherwise you just work 2X's as much.
We bought a freeze dryer today! Your videos are so helpful!
Glad to help!
A roast is around $40-$50 here! I can’t wait for my FD to get here!
Thank you! I’m new to FDing and looking for recipes exactly like this, where I can prep a lot of portions at once. Anyone know of a site with FD recipes posted?
Wow, this looks like a good one! I'm going to give it a try today. Always looking for ways to use up our beans and lentils. Thanks Brian!
Enjoy!
I just got a freeze dryer and I’m just starting to learn about it and found your UA-cam. I love it! Do you have a cookbook with all these recipes that I can get to without having to go back and rewatch the videos?
Its in the works!
Can you do some GLUTEN FREE entree options? Great stuff
I bought the lids and dividers from your site and they work very well!
👍good to hear
Oil free mayo.
300g silken tofu
1 tbsp lemon juice
½ tsp apple cider vinegar
¼ tsp wasabi or ½ - 1 teaspoon mustard powder
⅛ tsp garlic powder
⅛ tsp sea salt
INSTRUCTIONS
Add all the ingredients to your blender or food processor. *Alternatively, try whisking the ingredients by hand if you don’t have a machine.
Blend until smooth. Stop to scrape down the sides of the machine as needed.
Taste and adjust the seasonings to your preference. Add more salt or garlic powder for seasoning, lemon juice or vinegar for tanginess, and wasabi or mustard for zing!
This mayo will be thick enough to use immediately but will get really nice and thick in the fridge overnight!
Store in the fridge in an air-tight container for about 1 week.
Suggestion: Try soaking nuts overnight, freeze the soaked nuts and then freeze dry them. I imagine that should have mostly broken down the internal structure and would make it way easier to make smooth nut butter by high speed blending the dried nuts.
Nuts will not fully freeze dry due to their oils
@@thefreezedryingcommunity Of course. It's fine for the purpose if just the water gets removed that was added due to the soaking process.
I know this is a year old already but around 2020, dry beans were 25-35 cents cheaper than they are now at the walmart I used to shop at. Inflation hitting everything.
Keep the great vids coming Brian! I introduced my mom to freeze drying and she introduced me to the avid armor vacuum sealer. The next day (after my mom showed me what it could do) you post a video about it (a little while back). I just purchased one cant wait to get it. I used the affiliate link (livelifesimple coupon code) and saved enough to buy a descent amount of oxygen absorbers from your store (the best deal I could find this time around). Based on what my mother gave me...it makes me question how well, all the food preservation I've done in the past, is preserved without using it.
I agree. I had done about 4 years of FDing prior to having the Avid Armor and have consumed a good amount over the years. I have only had a few things that did not store well. That may change over many, many years though.
Good recipe.
Have you ever tried jackfruit as a replacement instead of lentils?
Is it the high fat content in the mayo that doesn’t allow it to freeze dry well? We have some dairy allergies in the house, we usually make our coleslaw with vegan mayo, was trying to think of a dairy free option/ingredient that might work instead of yogurt if you had any ideas! Super new to freeze drying, your videos are really helpful!☺️
Mayo will not freeze dry
ANY oil base will not freeze, it will remain an oil. Dairy is not something to be avoided, it freezes which is irony. High fat dairy will not store long term however. For the long haul go skim, or as low as you can.
You stood right over the top of the instapot while cooking onions and I really expected a Hollywood quality over dramatic tear filled scene about, "Why did the onions have to die!!! Please tell me WHHHHYYYYYY!!!!"
Love the tips!!
I have a question regarding freeze drying fluids, such as raw eggs or stock. I've read some people ended up with huge mess all over the machine by putting fluids in without freezing them first. Others demonstrate filling trays with fluids directly in the freeze drier. We've had ours for a little over a month, and for some weird reason it doesn't work well with pre-frozen food. it literally takes many hours longer, than putting same food at room temperature, many times it won't build enough vacuum at all. Any idea why that might happen? We've been talking to customer service, but haven't been able to figure it out yet. Would greatly appreciate, if you have any insight. I actually came here to ask, what settings do you set it to freeze dry non-frozen fluids?
Non-frozen foods take about 15 hours longer easy in my large unit. Just a math thing. It takes a large time to bring things down to temp. If you think about it, it takes just as long in the normal freezer to get frozen as well. Just remember compare freezer to freezer and your expectations are the biggest things you fight here.
The only time I have REALLY taken forever was when I added 5 trays of a TON of food and I overloaded the cycle. Had to remove the food, put in freezer, and defrost it, and start over.
FYI- I can freeze 156 raw eggs in my large freeze dryer. Blend with a hand mixer (wand). And before you put in mylar, crush it up using the wand.
When are you going to have small tray lids available?
Small lids are on the back burner for now. The process is very expensive and the amount of small owners is not enough to justify yet.
Can I re seal freezes dried food , like from # 10 cans to single serving if I use the observer and a sealed Mylar bag ?
Dennis
If the food is not exposed to light and moisture air for very long it should be fine
What happened to the FB group? I get an error if I try the link.
Still there
What kind of lentlls do you use, please? I have both green and red. Where do I find your recipes that I can just add them to my recipes on my Android? Thank you.
I believe the lentils i used were green. We will at some point have a cookbook. It has been something that we have been working on for awhile.
Too bad the farmers weren't seeing those price increases in better income.
My family doesn't like sloppy joes how would you change that up for taco filling?
Just cook with taco seasoning instead
We have done all black bean tacos and pinto bean tacos. Most of the flavor is from the taco seasoning
Request: would you cover; how to mylar seal or bag the meals for long term storage, Or link me to a prior vlog.
I apologize NOW if this has been done or requested prior.
Are you thinking of smth like seen in ua-cam.com/video/i1jLOWmJ36Y/v-deo.html ?
Quick question (should have the time for a reply): with dried store beans; do you rehydrate then freeze dry them or would just freeze dry the dried beans for the 25 year shelf?
I've been trying to find a concrete solution on this one...thanks in advance!
Dry beans haven’t been cooked. I would cook them into a recipe before freeze drying for quick rehydration. Otherwise when you rehydrate your food, you’ll have have little rocks instead of edible food
@@phyrewillow6463 that's about what I had considered, thank you
With things like beans and rice, I like to cook first and then freeze dry. They will rehydrate very quickly.
@@thefreezedryingcommunity copy that
Can you try pizza? We're going to buy a freeze dryer and often have left over pizza. I'm wondering if it would work at all. Maybe a frozen baked from the grocery store pizza, pizza hut, or since you're in the Midwest the famous Casey's pizza 😉
You would have to watch the oil/ grease amount. Lots of people have done pizza chips or bites for a snack. Rehydrating to "fresh" pizza would be tricky
Which vacuum pump is your go to these days?
Premier
@@thefreezedryingcommunity I noticed they aren't endorsing the oil-less one anymore. Do you know why this is?
I’m super confused about freezing first or not freezing first. How much does it reduce the total time in freeze dryer? Also, do I do anything different if I freeze the food first, meaning, do I run the machine the same as I would if it were not pre-frozen food? I just got my dryer, set it up, did the bread run…so I’m a little intimidated by the whole thing. Thank you
Martina
The newer machines do not require you to choose between frozen and non. Prefreezing usually takes a significant amount of time of the total cycle
@@thefreezedryingcommunity thank you so much for the reply. I did my first cycle with raw eggs. After I used the moisture meter you have. It’s weird, it felt like moisture was in it when it finished, but I think it was just cold. The meter said there was none. The finished product is still cold so I think it makes it feel moist. Does that sound right?
@@Theoriginalurbanbuffalo Non-pre frozen food will take 12-18 hours longer to freeze in the dryer. Just adjust expectations. I recommend all liquids be put in un-frozen and poured into the units directly, this is the only way you can get it filled up.
Is the cider vinegar homemade?
We buy bulk apple Cider vinegar, but making it is something we should look into
winner, winner, sloppy joe dinner!
😂
Why not use beef broth? Since you'rem not using ground beef.
Personal preference. Beef broth tastes like beef stew to me and that's not the flavor i'm looking for on these, but if you try it please let me know
I would suggest branching out with the protein substitutes, as most have only some of the types of proteins we need. Variety is key!
It cracks me up when people start whining about the cost of meat rising, I guess that's just one more reason why being a vegetarian is a good idea. The slaw looked ok... you know you can buy "fresh" cabbage right? Since money seems to be an issue it's even cheaper.
The freeze drying is with a mind of having things when they are not available. An insurance policy of sorts. More important than ever with the country’s current supply issues and signs it could get much worse.
@@dothehokeypokeyandgetbusy6359Of course, it could. But I think you and your video are more about trying to use YT as a lemonade stand Mr. Affiliate. You stay safe,
In an emergency prepping situation, calorie per pound, and cost wise, the vegan route isn't the best option on the run, but you are spot on, do not FORGET the veggies for a well rounded diet. Sometimes fresh just requires more kitchen toys to prepare for those not used to it, so there is a cost entry point.
Noooooooope!!!!!!!!