Phils 4800' foot kitchen How would you freeze dry 4 or more Wellingtons? Beef, chicken, pork, or ground meat. A custom tray holder with only 2 trays for more clearance would be needed. Would the software adjust to less heating pads and not over volt the 2 pads working, instead of the 6 ? I would like to FD a whole ready to eat Hamburger also. Can heat pads be replaced ? Thanks.
Size matters. The thicker the food, the harder to pull out the moisture. Then the trick is adding the right amount of moisture back in without getting items too soggy. As for hamburgers: ua-cam.com/video/-7wRC8xKeog/v-deo.html I once thought about making a custom tray holder.
Phils 4800' foot kitchen How would you freeze dry 4 or more Wellingtons? Beef, chicken, pork, or ground meat. A custom tray holder with only 2 trays for more clearance would be needed. Would the software adjust to less heating pads and not over volt the 2 pads working, instead of the 6 ? I would like to FD a whole ready to eat Hamburger also. Can heat pads be replaced ? Thanks.
Size matters. The thicker the food, the harder to pull out the moisture. Then the trick is adding the right amount of moisture back in without getting items too soggy. As for hamburgers:
ua-cam.com/video/-7wRC8xKeog/v-deo.html
I once thought about making a custom tray holder.
Your thought theory is interesting, I would have just rolled and tucked the ends. Thank-you for sharing. It looks delicious.
That would work, but I like to keep the dough to a minimum.