Sea wall breakers! lol Yup, I've splooshed just getting it into the freezer. Usually my soups contain a lot of the bone broth from all that sous vide meat so it gels pretty easily, but some soups are very liquid. Thanks for the tip!
I haven't tried it yet, but I'm considering separating the solids from the broth for my next batch of soup and processing them separately. Then when I am done, whatever number of portions (by weight) I'm dividing the solids into, divide the broth the same (by weight). I often find it hard to get the flavour of the broth right when I rehydrate if I don't get the source amount right
How would you recommend going about cleaning a dimister filter once a pump has been tipped over. Does it require cleaning? Alot of oil got into it. I'm confused as HR says to clean with soap and water but you have a video that says not too.
The filter medium (paper), within the demister, is already saturated with oil from vapor from the pump, and will dip down back into the pump through a little check ball and hole near the threads. If you take the outside covering off you may be able to speed up the removal of oil. Oil and water don't mix and I would advise against washing the medium. Let any excess oil dip away.
Love this! It’s so much easier! Thank you!
Wonderful idea. Thank you Phil
I have pre frozen the soup in a freezer bag, then transfer the block to the tray
great tip!
Damn Phil! You’re the best! I have 3 soups on deck from the restaurant supply. This will save time and aggravation for sure!
Phil, thank you for that tip, as always, much appreciated. Love it when ever I can get my freeze drying to go better. Have a good one.
Thanks! Very helpful tip.
Sea wall breakers! lol Yup, I've splooshed just getting it into the freezer. Usually my soups contain a lot of the bone broth from all that sous vide meat so it gels pretty easily, but some soups are very liquid. Thanks for the tip!
Great tip. Thank you.
Great idea!! Thx
good tip!!
Thank you!
Great tip!
Quick question, I know you normally pre-freeze. Do you also do that when freezing soups?
I pretty much prefreeze everything
I haven't tried it yet, but I'm considering separating the solids from the broth for my next batch of soup and processing them separately. Then when I am done, whatever number of portions (by weight) I'm dividing the solids into, divide the broth the same (by weight). I often find it hard to get the flavour of the broth right when I rehydrate if I don't get the source amount right
That would work, but would be adding extra steps
How would you recommend going about cleaning a dimister filter once a pump has been tipped over. Does it require cleaning? Alot of oil got into it. I'm confused as HR says to clean with soap and water but you have a video that says not too.
The filter medium (paper), within the demister, is already saturated with oil from vapor from the pump, and will dip down back into the pump through a little check ball and hole near the threads. If you take the outside covering off you may be able to speed up the removal of oil. Oil and water don't mix and I would advise against washing the medium. Let any excess oil dip away.
You no longer have the tray sides covered.
I was doing some other testing on heat transfer when I did this video so I had the sides removed.