Homemade Chicken Stock Freeze Dried Ep334
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- Опубліковано 21 гру 2023
- Today I take the stock left over from my Cooked Chicken video and freeze dry it. Came out perfectly!
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When i was a kid i remember watching my grandmother make various soups for canning and this was about the time that the FDA decided sugar was great and fat was killing us, so she would make up her soups and she had some large casserole dishes that she would put them in and she would lay something like a fine cheese cloth gently on top of the soups and hanging over the sides. Then when she took them out of the fridge she would fold the edges over the top and go around the edge with a parring knife to loosen it and then just lift the whole ‘fat cap’ off for Grampie to feed to the dear after scraping the solids off the cloth.
I recently saw a video by Haxman (I think) he and his wife were freeze-drying various liquids. I'm ashamed to admit this NEVER would have occurred to me! She put the liquid, eggs, and milk into ziplock baggies and froze them flat, removed the baggie from the frozen food, and freeze-dried them. No more worry about sloshing liquid all over the place!!
Thanks for sharing
Love the videos thanks again John... I save celary cuts onion tops to make my stock.... been buying Amazon affiliate link stuff ... its crazy though not all ur items come up at once so to everyone reading this keep checking back on the videos for his different tools
We do a lot of items like onions, bell peppers, carrots etc so when they are on sale we get them and store them then when we need them for a recipe they are on hand. Great Idea for the chicken stock. Really enjoy your wisdom.
Fantastic!
I just discovered your channel. You have very good videos! I would love to see more of you reconstituting items and figuring up the reconstitution ratios which seems very helpful. Good job!
I have that lid sealer... however... the instructions say to stop it at 40 seconds! Dont do that.. the lid will not stay sealed. Let it go for at least 60 seconds. Other than that it's a very handy tool. I'm glad I bought it.
Wouldn't the O2 absorber seal the jar without the use of the vacuum sealer?
impressive!
I did the same thing with my turkey carcass, but I did throw in some chicken feet, and man it came out awesome.
Cool!
I do a lot of baby foods of various textures. I have a set of seives/screens that are stainless steel and made for like bonsai soils... They work Wonderfully with my freeze dried foods! Super easy to press the foods thru rather than using the baggie n rolling pin method.
You are by far my favorite to watch for freeze dryer content!
That is awesome!
How long did it stay in the FD?
Hi John thanks for sharing , I have one of those gadgets and found that I had to let it run until it stopped by itself , other wise the seal would not hold so best that you check it every day , i lost a couple of jars because i thought it had sealed but it didnt
Thanks for the info
Interesting, I too just got one of those, nifty lid sealers... and I'm having the same problem The instructions say stop it arounf 40 sec, but the lids are not staying sealed.. after a day. So I'll let it run the full 60 seconds and see if that rectifies the problem.
I had a jar that kept losing its seal… turns out it was the TINIEST little nick on the rim of the jar that I couldn’t see. I found it by running my fingernail around it. It was small, so it sealed but would slowly lose its seal over a few days. I was glad I had happened to leave these jars out to take pictures and was sitting in front of it when it popped so I heard it. Also… The lids can be used over and over, but can’t be bent. So I no longer use the regular “church key” anymore. The one I ordered is bigger, more U-shaped? I try to be gentle and careful breaking the seal, too. So far, so good. Oh, and I would try to DRY wipe the rim before setting the lid on it, too. I’ve been using the same vacuum sealer, or close to it, as in this video for 6 months, but haven’t run it until it stops. (Just because I didn’t know it did that!) So…Depending on the jar size and contents, I listen for the sound to change and then run it a bit longer before stopping it. 45 seconds for half gallon jars (35 for quarts, etc) is about how long I go. I’m no expert… just genuinely want to help.
@@user-sy7ck3ln6o yes let it run until it stops itself , can't say im a big fan after that but will be handy if we go away for a night or 2
John, what if you take that eight cups of chicken stock and leave it on low burner and reduce it down to two cups. You would only have to use one tray, less time in the freeze dryer and end up with one pint of powder which would equal eight cups of liquid stock. However, using grams or ounces if you weighed the total amount of freeze dried powder and divided it by eight then you would have the exact amount to mix with water to measure out one cup of liquid broth.
Thanks, I think that would work