You have a small leak in your dog bowl vacuum chamber. If it’s zeroed out it will maintain its original pressure. You can see the fittings spin when you took your hose loose. I’m just giving you a little FYI for future uses. Thanks for another quality video. Keep them coming. Thanks.
Absolutely the most creative and innovative Freeze Drying channel on UA-cam. Once again bringing new processes that overcome what are previously accepted drawbacks to freeze drying. Myth busted is probably a copywritten phrase but it sure does apply. Bravo sir.
Great video. I always learn something from you! I have an Avid Armor vacuum chamber. If I vacuum seal my steak in the seal bags, would this work the same as using a vacuum container?
I wonder if freezing them under a vacuum will also decrease freeze drying time, like if it will make the water sublimate out of the meat faster. I'm not sure how that could best tested though. As far as I know, you always want to freeze dry the item for longer than necessary, so it's definitely done when you take it out... so it would be difficult to have to take the meat out of the freezer several times to test if it's fully freeze dried or not.
@@JohnInBibs - what would happen if you put some particular food under greater pressure instead of vacuum? Are there any particular foods that might be good candidates for that?
This is awesome. It didn't have that gross looking middle. I've watched so many videos on fding steaks, but I didn't like the looks. So, I haven't tried any because of a steak being so high.
That’s so cool! Maybe if you run the vacuum chamber pump an extra 15 minutes, the remaining air trapped in the meat will likely keep the vacuum from dropping lower when you freeze it thus leaving larger air holes?
Yeah you were right I was wondering what marshmallows had to do with steaks 😂. If I knew anyone online or even had fake friends I could share videos with, I would. But everyone I know would either disown me if I started sending videos to them or are “worse than me” and aren’t online at all. I’m on YT and that’s it. In my opinion, your thumbnail as stated “freeze dry and rehydrate… in 15 minutes” sounds like click bait. If I didn’t know what you meant, because I’m a long time subscriber (is 5 months long time?), I’d be upset that you’re actually taking at minimum 24 hours just to freeze the product before even starting the freeze dry process which in itself takes longer than the purported 15 minutes. I know it should say “rehydrate the perfect freeze dried steak in 15 minutes” thereby stating the rehydration process is the 15 minutes and not the entire process… but then I’m just a stupid idiot that reads statements the way they’re written and not the way they’re meant to be read. 🤔 or something like that. I also can’t convert my thoughts into words very well: I don’t mean to sound like some kind of know-it-all or whatever you may think. Please take this in a constructive way and not disparaging. I really like you and your ideas are “out of this world.” I’m still trying to figure out how you’re going to infuse the marshmallows into the steaks 😂. I actually purchased some cooked steak strips just before seeing this video, with the intent to freeze dry them… completely forgetting to buy some prepared Hormel foods like you did 2-4 years ago (I want to do that, it’s ingenious, cause I can’t cook and I want to freeze dry some MRE’s.. speaking of which, I need to get some of those pouches you buy; no one else seems to make them with the zip-close on the side.. they all put them on the tall end).
I Love how your mind works! I would think that if you did this to even Tougher cuts, that freezing in an expanded state would help to tenderize them... Hmm I could also see doing this with even cooked meats!
@@JohnInBibs I had friends there. Box kickers, lol. This freeze drying thing has been a Blast! Listening to your videos has helped me kick things up a notch without all the trial n error and given me SO many new ideas! Thank You! Nice to "meet" you!
Wow, John, you’ve got your brain in overdrive! You have the most creative ideas. Do you think vacuum sealing in Mylar bags and then freezing would do the same thing? I don’t have enough freezer space for something like what you used, but have a bunch of steaks I’d like to get out of the freezer. Also, that finished stir fry looked awesome 😁👍
Bags wouldn't work. try putting a marshmallow in a bag and vacuum seal it. It collapses the marshmallow flatter than a pancake, the opposite of what we are trying to do
Wow! Brilliant idea, John! I have the Avid Armor USV20 chamber sealer and love it. If the meat has some fat on it and is freeze dried, how long do you think it will store? Am going to try this using chicken breasts. If the chicken breast is thick, should I pound them a little thinner? You are very creative with freeze drying ideas. Thanks for sharing them with us.
@@JohnInBibs Would you revisit and cook up a steak every 6 months? That will give us an ideal how long the fat will store. From my understanding, it's the oxygen that makes fat go rancid. I'm thinking how about putting an oxygen absorber in the chamber and then vacuum? Given that even in a vacuum there is 20% oxygen to nitrogen, the oxygen absorber will remove the last few oxygen molecules.
Aero chocolate bars are also in Canada. Along with a lot of other treats you have no clue about. Ketchup chips, wunder bars. My personal favorite coffee crisp.
Great video my friend Do you freeze dry a lot of meat And then put them in Mylar bags for future meals Seems that would be a great way to save on meats on sale God bless 🙏♥️🙏
@@JohnInBibs You respond like I was trying to insult you. I wasn't but now that we are friendly like that I am just surprised that A country drowning in obesity doesn't have access to all of life's glutinous couch bound pleasures.
You surely have found your calling John. Well done! Thank you for all that you do.
You have a small leak in your dog bowl vacuum chamber. If it’s zeroed out it will maintain its original pressure. You can see the fittings spin when you took your hose loose.
I’m just giving you a little FYI for future uses. Thanks for another quality video. Keep them coming. Thanks.
Absolutely the most creative and innovative Freeze Drying channel on UA-cam. Once again bringing new processes that overcome what are previously accepted drawbacks to freeze drying. Myth busted is probably a copywritten phrase but it sure does apply. Bravo sir.
Bravo sir. I really appreciate your channel because there is a lot of analysis put into the subject.
SO INFORMATIVE! Appreciate all the effort and cost you put into your videos, John!
Dang John, I love your videos. Thank you for sharing your perfected ideas, knowledge and delicious meals. Happy trails!
Great video. I always learn something from you! I have an Avid Armor vacuum chamber. If I vacuum seal my steak in the seal bags, would this work the same as using a vacuum container?
No it will not. Work that sucks in and would do the opposite of a container. Try it with a marshmallow and you will see what I mean
Going to have to try this. Good stuff John. Thanks for sharing.
Outstanding! Its like your brain never sleeps and is constantly thinking of new ideas. Thank you for sharing. All the best.
Thank you!
Good info.
Crisco isn't lard anymore, it's soybean. Read the label. Nasty stuff.
John, have you tried freeze drying buffalo chicken dip?
Not yet!
👍👍👍👍👍
I wonder if freezing them under a vacuum will also decrease freeze drying time, like if it will make the water sublimate out of the meat faster. I'm not sure how that could best tested though. As far as I know, you always want to freeze dry the item for longer than necessary, so it's definitely done when you take it out... so it would be difficult to have to take the meat out of the freezer several times to test if it's fully freeze dried or not.
Well you did it again.
Ive been doing that to get my meat marinated for a few years now lol
I have the same orange ringed vac chamber
You have been freezing your meat in a container while under vacuum, cool
@@JohnInBibs - what would happen if you put some particular food under greater pressure instead of vacuum? Are there any particular foods that might be good candidates for that?
This is awesome. It didn't have that gross looking middle. I've watched so many videos on fding steaks, but I didn't like the looks. So, I haven't tried any because of a steak being so high.
That’s so cool! Maybe if you run the vacuum chamber pump an extra 15 minutes, the remaining air trapped in the meat will likely keep the vacuum from dropping lower when you freeze it thus leaving larger air holes?
Yeah you were right I was wondering what marshmallows had to do with steaks 😂.
If I knew anyone online or even had fake friends I could share videos with, I would. But everyone I know would either disown me if I started sending videos to them or are “worse than me” and aren’t online at all. I’m on YT and that’s it.
In my opinion, your thumbnail as stated “freeze dry and rehydrate… in 15 minutes” sounds like click bait. If I didn’t know what you meant, because I’m a long time subscriber (is 5 months long time?), I’d be upset that you’re actually taking at minimum 24 hours just to freeze the product before even starting the freeze dry process which in itself takes longer than the purported 15 minutes.
I know it should say “rehydrate the perfect freeze dried steak in 15 minutes” thereby stating the rehydration process is the 15 minutes and not the entire process… but then I’m just a stupid idiot that reads statements the way they’re written and not the way they’re meant to be read. 🤔 or something like that. I also can’t convert my thoughts into words very well: I don’t mean to sound like some kind of know-it-all or whatever you may think. Please take this in a constructive way and not disparaging. I really like you and your ideas are “out of this world.”
I’m still trying to figure out how you’re going to infuse the marshmallows into the steaks 😂.
I actually purchased some cooked steak strips just before seeing this video, with the intent to freeze dry them… completely forgetting to buy some prepared Hormel foods like you did 2-4 years ago (I want to do that, it’s ingenious, cause I can’t cook and I want to freeze dry some MRE’s.. speaking of which, I need to get some of those pouches you buy; no one else seems to make them with the zip-close on the side.. they all put them on the tall end).
Point taken, I changed the title to read "How To Freeze Dry The Perfect Steak That Rehydrate In 15 Minutes"
I Love how your mind works!
I would think that if you did this to even Tougher cuts, that freezing in an expanded state would help to tenderize them... Hmm
I could also see doing this with even cooked meats!
I agree and it is something I want to try
@@JohnInBibs
I've heard snippets here n there about you being England. I was stationed at RAF Chicksands '84-'88... Where did you serve?
@bonnieswanson9025 bentwaters and upper heyford
@@JohnInBibs I had friends there. Box kickers, lol.
This freeze drying thing has been a Blast! Listening to your videos has helped me kick things up a notch without all the trial n error and given me SO many new ideas! Thank You!
Nice to "meet" you!
@@JohnInBibs - I find your videos to be so clever and a pleasure to watch. And I don't even own a freeze dryer! Thumbs up - keep making 'em
Wow, John, you’ve got your brain in overdrive!
You have the most creative ideas. Do you think vacuum sealing in Mylar bags and then freezing would do the same thing? I don’t have enough freezer space for something like what you used, but have a bunch of steaks I’d like to get out of the freezer. Also, that finished stir fry looked awesome 😁👍
Bags wouldn't work. try putting a marshmallow in a bag and vacuum seal it. It collapses the marshmallow flatter than a pancake, the opposite of what we are trying to do
Thanks! I knew you’d know 😊
Wow! Brilliant idea, John! I have the Avid Armor USV20 chamber sealer and love it. If the meat has some fat on it and is freeze dried, how long do you think it will store? Am going to try this using chicken breasts. If the chicken breast is thick, should I pound them a little thinner? You are very creative with freeze drying ideas. Thanks for sharing them with us.
I would hate to speculate on storage time. Just be sure to use good O2 absorbers and I would add more than required absorbers just to be safe
Off the steak topic. John, can you freeze dry buffalo chicken dip?
@@JohnInBibs Would you revisit and cook up a steak every 6 months? That will give us an ideal how long the fat will store. From my understanding, it's the oxygen that makes fat go rancid. I'm thinking how about putting an oxygen absorber in the chamber and then vacuum? Given that even in a vacuum there is 20% oxygen to nitrogen, the oxygen absorber will remove the last few oxygen molecules.
Could you use a hand brake bleeder to create the vacumn?
I don't see why not.
That's all i use
👍👏🏻👍💪👍
Aero chocolate bars are also in Canada. Along with a lot of other treats you have no clue about. Ketchup chips, wunder bars. My personal favorite coffee crisp.
Having spent 20 years living in your mother land UK I wouldn't make assumptions on what I have a "clue" about.
Great video my friend
Do you freeze dry a lot of meat
And then put them in Mylar bags for future meals
Seems that would be a great way to save on meats on sale
God bless 🙏♥️🙏
@@JohnInBibs You respond like I was trying to insult you. I wasn't but now that we are friendly like that I am just surprised that A country drowning in obesity doesn't have access to all of life's glutinous couch bound pleasures.