This looks wonderful!! You never have to excuse your working hands in my book. You have a great talent for making food! I can meat. I think chicken is not good canned. I don’t mind beef and pork but chicken is not my favorite. So, I absolutely agree with the slow cooking and freeze drying to preserve.
Hello John, this video answered my question on potato s staying together. I've been thinking about trying old-fashioned beans and Taters. I wonder if whole small taters would work.
Absolutely the small potatoes would work, I used some in my beef stew. It really depends on how long you are willing to take for reconstitution. I like my meals to be ready in 5 minutes so i cut my small potatoes in quarters I think, I for sure cut them in half. Anyway if you are willing to wait a little longer for reconstitution I am pretty sure that would work. Don't quote me on that though LOL
When you do your videos, I know it sounds silly that people should know settings, but could you include the settings like a stickler for that? I’d like to know that negative temperature freeze time the temperature and any extra dry time. How long did it take for these to freeze dry and did you pre-freeze them before putting in thank you so much
Thanks for the input. As a rule lately I try to mention how long it took, but this is only a guide. I do mixed loads and also many things in your location may affect how long yours takes. You can bank on the fact that I run all my loads for 40+ hours. That is just how I do it. I am pretty sure I mention in all my videos that after traying that I am placing them in the freezer until frozen solid. As for settings it would be hard. There are so many variations to the software since I bought mine. I still run the original and pretty much the newer software is totally different. I have not and do not change any settings on my freeze dryer. I run it at factory settings. I run it until it is in final dry and while it is there I add on 24 hours. Then when I am ready but not before it has run 40+ hours I take them out.
Thank you for all of your videos! I learn so much from you! Keep it up
looks good John, thanks for sharing.
This looks wonderful!! You never have to excuse your working hands in my book. You have a great talent for making food! I can meat. I think chicken is not good canned. I don’t mind beef and pork but chicken is not my favorite. So, I absolutely agree with the slow cooking and freeze drying to preserve.
Always so happy for a new video. Thanks for everything John!
Glad you like them!
@@JohnInBibsI’ve watched them all! I don’t even own a freeze dryer, I just enjoy hearing you talk about it.
Another great one! Thanks, John!
My scale weighs 16 oz to one pound, so 2.5# is actually 2 lbs, 8 oz … :-). Looks good, as always, John!
I’ll be trying this
👍👍👍👍👍
Are you turning left or right, John??? 😂 That clock is sure loud! Keep up the recipes, buddy!
Sorry about that. I am hard of hearing, so use an amplifier when working on a clock. I like to monitor the beat to see if there are any issues
Thought it was my clock for a minute.🤣
Great looking meal John... one suggestion is to move the mic further away from the clock though. Thanks!
It’s a Meat Lover’s Casserole.
Hello John, this video answered my question on potato s staying together. I've been thinking about trying old-fashioned beans and Taters. I wonder if whole small taters would work.
Absolutely the small potatoes would work, I used some in my beef stew. It really depends on how long you are willing to take for reconstitution. I like my meals to be ready in 5 minutes so i cut my small potatoes in quarters I think, I for sure cut them in half. Anyway if you are willing to wait a little longer for reconstitution I am pretty sure that would work. Don't quote me on that though LOL
When you do your videos, I know it sounds silly that people should know settings, but could you include the settings like a stickler for that? I’d like to know that negative temperature freeze time the temperature and any extra dry time.
How long did it take for these to freeze dry and did you pre-freeze them before putting in thank you so much
Thanks for the input. As a rule lately I try to mention how long it took, but this is only a guide. I do mixed loads and also many things in your location may affect how long yours takes. You can bank on the fact that I run all my loads for 40+ hours. That is just how I do it. I am pretty sure I mention in all my videos that after traying that I am placing them in the freezer until frozen solid. As for settings it would be hard. There are so many variations to the software since I bought mine. I still run the original and pretty much the newer software is totally different. I have not and do not change any settings on my freeze dryer. I run it at factory settings. I run it until it is in final dry and while it is there I add on 24 hours. Then when I am ready but not before it has run 40+ hours I take them out.
As you should he freezes everything solid before going into the freeze dryer.