I found out how the perfect hard boiled eggs are done. Place eggs in pot with cold water, turn on high, as soon as the water comes to a rolling boil, take pot off burner, let sit covered for 12 minutes, after 12 minutes, fill pot with cold water to stop the cooking process, and boom perfect every time.
I now have a HR Medium size. We have been watching your videos and learning tons. My favorite is milk. Strawberries were gone in 48 hrs. People came out of nowhere to try them lol. Would love to know if you have done COOKED quinoa in the HR. I am the only one in my home who will eat it, so it would be great to just make a portion at a time.
You should try a bamboo steamer for rehydrating red products and it works really really well. This team will rehydrate the bread hey any speed that you wish I controlling the heat without making the bread soggy
I don't even think you fully comprehend how awesome it is that you use your channel to showcase some good vegan alternatives! Keep it up! So cool! I know the yogurt wasn't vegan but that is an easy switch to a plant based yogurt.
4 Cooking hard boiled eggs add eggs to water from the tap as many as you want let come to boil then wait 6 minuites then shut off heat let cool on stove for 6 min . Then cool with water and ready to peel and eat ...
easiest hard boiled eggs: put eggs in pot, add water to cover eggs, bring to a boil, boil for one minute, turn off heat, let eggs sit in pot of formerly boiling water for 10 minutes, or 20, or 30, doesn't matter because the eggs basically coast to a perfect hard boiled egg (I don't know if elevation makes a difference) I eat many hundreds of eggs a year, usually not boiled, but this method has never let me down.
Also think that is strange. I can see why he does it and i'm sure it would be good, but definitely doesnt belong in a standard egg/eggless salad recipe for me.
@@davekintz Well yes probably so. But seriously you can achieve higher levels of sulfur content using black salt that smells particularly putrid coming out the other end 🤣
Oil less Mayo 300g silken tofu 1 tbsp lemon juice ½ tsp apple cider vinegar ¼ tsp wasabi or ½ - 1 teaspoon mustard powder ⅛ tsp garlic powder ⅛ tsp sea salt INSTRUCTIONS Add all the ingredients to your blender or food processor. *Alternatively, try whisking the ingredients by hand if you don’t have a machine. Blend until smooth. Stop to scrape down the sides of the machine as needed. Taste and adjust the seasonings to your preference. Add more salt or garlic powder for seasoning, lemon juice or vinegar for tanginess, and wasabi or mustard for zing! This mayo will be thick enough to use immediately but will get really nice and thick in the fridge overnight! Store in the fridge in an air-tight container for about 1 week.
Thank you for all your videos, I try to watch as much as I can when I have the time. I also ordered a freeze dryer last month as a thank you for the contents. I want to know if you ever freeze dried yeast and used it months or years later. Yeast doesn't seem to last long and would be a good thing to have when disaster happens. Thanks!
Appreciate you walking through the entire process from cooking to rehydrating and tasting in your videos! Have you tried toasting the rehydrated bread? I'm wondering if it holds up well enough to go into a toaster or if it gets more fragile.
We inherited a medium sized Harvest Right Freeze Dryer. Unfortunately, it didn't come with any of it's accessories .(including the power cord) I don't see a replacement cord on the web site and I left a message for customer service to call me back. Any suggestions?
I have 2 questions regarding the Avid Armor (which I have and love) 1) It appears that using the Avid Armor, you do not need to use the oxygen absorber? and 2) If you are going to keep it in a dark place, is there any advantage to the mylar vs. the heavy plastic bags typically used? I'm not using the mylar, but I could be doing it wrong.
Plastic does not prevent the transfer of air molecules so over time your preps will not last as long as they would with mylar. I'm on the fence about O2 absorbers. I think in some situatuions they help but not most.
I still.use absorbers. Until.its proven otherwise, I see it as another layer of protection. Freeze drying is too much prep work to save 10 cents on an oxygen absorber
@@fabonline9389 I've heard that using the correct oxygen absorber removes more oxygen than vacuum sealing alone. I haven't seen proof of that yet but I would bet that is true based on how an OA functions. Do both if you want extra protection. Otherwise use just OA's. I would trust vacuum sealing alone less. My opinion.
i have a freeze dryer question, lets say i have a batch of scrambled eggs and its going to take 30 hours to dry. I work so if the batch is finished at 830am and i dont get home till 440 pm will the machine be able to keep it correct or will the batch be ruined?
I don't see why that couldn't be done if you are trying to have the full meal in one bag. You give me an idea. Put one portion of FD eggless salad in the bottom of a 1 or 2 quart mylar bag (whichever fits for this purpose), drop in a 100cc OA, pack tight to the bottom, heat seal across the bag right over the top of the food creating a smaller partition at the bottom just for the salad, then put 2 slices of FD bread above that, drop in a second OA, and then heat seal that in. Essentially creating 2 sealed bags in one each with their own OA, seperating the bread from the salad, and conveniently carrying them both together. Overkill? Absolutely. Wouldnt hurt to just put the bread in with the salad and just use one OA. Still a cool idea though that could be useful for something.
Looks interesting. I’ve never heard of putting peas in an egg salad. Why not weigh the trays so you can do the math instead estimating the amount of water?
And when you are freeze drying often, you really just want to simplify the process and skip that step. I started off weighing everything and labeling a bunch of information on the bags and what not. That quickly got old and I try to keep it as simple as I can. I weigh periodically to check if the tray have finished drying.
For perfect hard boiled eggs, I bring the water to a boil, place eggs in carefully, bring back to a boil and set the time for 12 minutes... water should simmer or lightly boil (not boil over) for 12 minutes, and then immediately pour out hot water and replace with ICE WATER -- lots of ice!!! That will stop the cooking process. Once cooled, the eggs are perfectly done and should peel easily!
For me, it keeps condensation from running down around the door and onto my wood table. ( I didn't get a door pad from H.R. ) I ordered mine from that lady in Florida that advertizes them on Etsy. They fit better than the original ones do.
Can someone explain the tofu and why you think it is good for you? Isn't it soy? Have to ever researched soy? It can play with your hormones.. also heard they spray it alot..they have to spray it to kill it in someplace cause it takes so long to grow..I don't know, have not researchedthat part...we each go our own journey I guess..I just don't want anyone sick..
I can answer that. That is a very common piece of misinformation. In short, soya does in fact have estrogens, but they are phytoestrogens, or plant estrogens. Our bodies do not have hormonal reactions with phytoestrogens in the ways people tend to think. Alternatively, dairy products contain actual mammalian estrogen, which our bodies do react to. Imagine having never weened from your mother's breast milk. Doesn't seem natural or healthy right? It would surely do weird things to your body. Now imagine consuming the breast milk from a one ton cow for the rest of your life 🤔 Needless to say, it does cause negative effects to our bodies. Soy has been consumed for thousands of years and I can assure you men have not grown breasts from an estrogen imbalance as a result lol. Also, Non-GMO and Organic tofu is pretty easy to source these days, which does limit (but realistically may not fully eliminated) the risk of sprays and pesticides and such. Happy tofu-ing! It's an awesomely versatile ingredient.
This is new for your videos. You are trying to expand your base? Woke is next. Eggs are good for you. Real food is good for you. I guess you are getting pressure from sponsors. Hope it works out for you. Just shocked at your compliance. But more power to you. There are other creators to turn to.
You have no idea what you are talking about. I do not have sponsors and i'm my own person. I do things MY way and always have. I don't do what the masses want, I do things the way I want. FYI tofu is made from soy, which is in many products that you consume every day. Drive through the Midwest and look what is in the fields. 1) corn 2) soybeans
I am looking forward to your recipe book. Thank you
Just wanted to drop you a line and say Thanks for the Avid Armor code, saved me $60 of a USV32👍🏼
I found out how the perfect hard boiled eggs are done. Place eggs in pot with cold water, turn on high, as soon as the water comes to a rolling boil, take pot off burner, let sit covered for 12 minutes, after 12 minutes, fill pot with cold water to stop the cooking process, and boom perfect every time.
LLS…I look forward to your Sunday morning uploads and am excited for you to create your content in the new studio.
Thank you for all your hard work and experiments to make our FD so much easier.
You bet!
👍👍👍👍👍
Thank you
You always have good content. I am excited for the recipe book to come out. Keep up the good work, Thank you.
Thank you so much!
Egg salad looks great! (minus the peas lol)
The vegan FD’r folks🙋🏻♀️ thank you for including these kinds of recipes in your videos!!!!! I appreciate that😁
Agreed! Very easy to please a vegan. Mention anything vegan related on your channel and you've won yourself a supporter lol. Much appreciated.
Love your videos. It is recommended to add either pepper or ginger when using turmeric. Thanks for ideas and helpful info.
Good morning and Happy Father’s Day
I now have a HR Medium size. We have been watching your videos and learning tons. My favorite is milk. Strawberries were gone in 48 hrs. People came out of nowhere to try them lol.
Would love to know if you have done COOKED quinoa in the HR. I am the only one in my home who will eat it, so it would be great to just make a portion at a time.
You should try a bamboo steamer for rehydrating red products and it works really really well. This team will rehydrate the bread hey any speed that you wish I controlling the heat without making the bread soggy
I don't even think you fully comprehend how awesome it is that you use your channel to showcase some good vegan alternatives! Keep it up! So cool!
I know the yogurt wasn't vegan but that is an easy switch to a plant based yogurt.
4 Cooking hard boiled eggs add eggs to water from the tap as many as you want let come to boil then wait 6 minuites then shut off heat let cool on stove for 6 min . Then cool with water and ready to peel and eat ...
easiest hard boiled eggs: put eggs in pot, add water to cover eggs, bring to a boil, boil for one minute, turn off heat, let eggs sit in pot of formerly boiling water for 10 minutes, or 20, or 30, doesn't matter because the eggs basically coast to a perfect hard boiled egg (I don't know if elevation makes a difference) I eat many hundreds of eggs a year, usually not boiled, but this method has never let me down.
I’ve never seen peas in egg salad.
Interesting!
Dave’s sprouted is our fav.
Happy Father’s Day!
Me either
Also think that is strange. I can see why he does it and i'm sure it would be good, but definitely doesnt belong in a standard egg/eggless salad recipe for me.
Try pea salad with small cheddar cubes and small ham chunks plus mayo and some mustard. Pretty good.
@@pvesely299 i love pea salad, just never heard of peas in egg salad
Just started following your channel. What is the black device you put in your door at 5:32.
What if you did those enchiladas in a pan, like 8x10 Thant would fit in dryer. A pan full with sauce and cheese on them/?
Brian, use black salt in the tofu recipe. It adds that “eggie” smell n taste to it!
Yes! Just use very sparingly, or risk having the most stanky sulfur farts you've ever smelled 😅
@@nickthorne5872 Just like after eating an egg salad sandwich?
@@davekintz Well yes probably so. But seriously you can achieve higher levels of sulfur content using black salt that smells particularly putrid coming out the other end 🤣
Another excellent video! Thank you! I can’t wait till your cook book is released. Will you be shipping internationally?
Yes!
@@thefreezedryingcommunity yay! Thank you 🙏
Oil less Mayo
300g silken tofu
1 tbsp lemon juice
½ tsp apple cider vinegar
¼ tsp wasabi or ½ - 1 teaspoon mustard powder
⅛ tsp garlic powder
⅛ tsp sea salt
INSTRUCTIONS
Add all the ingredients to your blender or food processor. *Alternatively, try whisking the ingredients by hand if you don’t have a machine.
Blend until smooth. Stop to scrape down the sides of the machine as needed.
Taste and adjust the seasonings to your preference. Add more salt or garlic powder for seasoning, lemon juice or vinegar for tanginess, and wasabi or mustard for zing!
This mayo will be thick enough to use immediately but will get really nice and thick in the fridge overnight!
Store in the fridge in an air-tight container for about 1 week.
Thank you for all your videos, I try to watch as much as I can when I have the time. I also ordered a freeze dryer last month as a thank you for the contents. I want to know if you ever freeze dried yeast and used it months or years later. Yeast doesn't seem to last long and would be a good thing to have when disaster happens. Thanks!
I have done yeast and it survived the freeze drying cycle. I rehydrated it immediately after the freeze dry so I cannot speak to longevity
@@thefreezedryingcommunity thank you! I will try it when I get my freeze dryer!
Appreciate you walking through the entire process from cooking to rehydrating and tasting in your videos! Have you tried toasting the rehydrated bread? I'm wondering if it holds up well enough to go into a toaster or if it gets more fragile.
Good question. I will try that too.
Does freeze dried butterscotch candy workout.?
Hello! Can you tell me if Miracle Whip will freeze dry? Not a fan of Greek yogurt. Thanks so much
No on mayo
We inherited a medium sized Harvest Right Freeze Dryer. Unfortunately, it didn't come with any of it's accessories
.(including the power cord) I don't see a replacement cord on the web site and I left a message for customer service to call me back. Any suggestions?
Harvestright isnthe only place for parts
I'm vegan/Whole Foods Plant Based and love that you add some vegan/vegetarian recipes in some of you videos. Thank you! 😊
Right!? So cool!
Do you sell any of your freeze dry foods. I can’t afford a machine
No sorry
Sad
I have 2 questions regarding the Avid Armor (which I have and love) 1) It appears that using the Avid Armor, you do not need to use the oxygen absorber? and 2) If you are going to keep it in a dark place, is there any advantage to the mylar vs. the heavy plastic bags typically used? I'm not using the mylar, but I could be doing it wrong.
Plastic does not prevent the transfer of air molecules so over time your preps will not last as long as they would with mylar. I'm on the fence about O2 absorbers. I think in some situatuions they help but not most.
I still.use absorbers. Until.its proven otherwise, I see it as another layer of protection. Freeze drying is too much prep work to save 10 cents on an oxygen absorber
@@fabonline9389 I've heard that using the correct oxygen absorber removes more oxygen than vacuum sealing alone. I haven't seen proof of that yet but I would bet that is true based on how an OA functions. Do both if you want extra protection. Otherwise use just OA's. I would trust vacuum sealing alone less. My opinion.
i have a freeze dryer question, lets say i have a batch of scrambled eggs and its going to take 30 hours to dry. I work so if the batch is finished at 830am and i dont get home till 440 pm will the machine be able to keep it correct or will the batch be ruined?
Machine will stay in a holding pattern when finished. Food will.be fine for a short period of time, but I would get to it as soon as possible.
@@thefreezedryingcommunity thanks. I was getting nervous I ordered a machine I could only use part time.
HR doesn't have the pillow anymore? Why do you still use it?
personal preference
Was there any reason you didn't use mayo in your mix?
Mayonnaise will not freeze dry due to its high oil content
Wait. You have an Instant Pot. Why aren’t you using that to make your hard boiled eggs? I use my egg slicer for eggs and mushrooms.
Do your put the bread in the same mylar bag as your egg salad?
I don't see why that couldn't be done if you are trying to have the full meal in one bag. You give me an idea. Put one portion of FD eggless salad in the bottom of a 1 or 2 quart mylar bag (whichever fits for this purpose), drop in a 100cc OA, pack tight to the bottom, heat seal across the bag right over the top of the food creating a smaller partition at the bottom just for the salad, then put 2 slices of FD bread above that, drop in a second OA, and then heat seal that in. Essentially creating 2 sealed bags in one each with their own OA, seperating the bread from the salad, and conveniently carrying them both together.
Overkill? Absolutely. Wouldnt hurt to just put the bread in with the salad and just use one OA. Still a cool idea though that could be useful for something.
Looks interesting. I’ve never heard of putting peas in an egg salad. Why not weigh the trays so you can do the math instead estimating the amount of water?
Weighing is not an exact science either. I do use weight on some items and others I do not. Alot of times you end up guessing either way.
And when you are freeze drying often, you really just want to simplify the process and skip that step. I started off weighing everything and labeling a bunch of information on the bags and what not. That quickly got old and I try to keep it as simple as I can. I weigh periodically to check if the tray have finished drying.
For perfect hard boiled eggs, I bring the water to a boil, place eggs in carefully, bring back to a boil and set the time for 12 minutes... water should simmer or lightly boil (not boil over) for 12 minutes, and then immediately pour out hot water and replace with ICE WATER -- lots of ice!!! That will stop the cooking process. Once cooled, the eggs are perfectly done and should peel easily!
Can I freeze dry mayo?
No you shouldn't try it. It will make a mess
Why do you use the door pad still?
In humid climates, ill take any insulation I can get
For me, it keeps condensation from running down around the door and onto my wood table. ( I didn't get a door pad from H.R. )
I ordered mine from that lady in Florida that advertizes them on Etsy.
They fit better than the original ones do.
Is an oxygen absorber required if you vacuum the bags?
Can someone explain the tofu and why you think it is good for you? Isn't it soy? Have to ever researched soy? It can play with your hormones.. also heard they spray it alot..they have to spray it to kill it in someplace cause it takes so long to grow..I don't know, have not researchedthat part...we each go our own journey I guess..I just don't want anyone sick..
I can answer that. That is a very common piece of misinformation. In short, soya does in fact have estrogens, but they are phytoestrogens, or plant estrogens. Our bodies do not have hormonal reactions with phytoestrogens in the ways people tend to think. Alternatively, dairy products contain actual mammalian estrogen, which our bodies do react to. Imagine having never weened from your mother's breast milk. Doesn't seem natural or healthy right? It would surely do weird things to your body. Now imagine consuming the breast milk from a one ton cow for the rest of your life 🤔 Needless to say, it does cause negative effects to our bodies.
Soy has been consumed for thousands of years and I can assure you men have not grown breasts from an estrogen imbalance as a result lol.
Also, Non-GMO and Organic tofu is pretty easy to source these days, which does limit (but realistically may not fully eliminated) the risk of sprays and pesticides and such. Happy tofu-ing! It's an awesomely versatile ingredient.
so why are you using the pillow???????
Peas? Never heard that with egg salad hmm interesting
Are you not putting an oxygen absorber in your food? Without an oxygen absorber, you food won't last long.
For the video samples...no, for my personal stash...yes
Odd that an advertisement pops up during this video that starts off with "my vision improved as soon as I stopped eating eggs" .. 😵
Try steaming the eggs for 12 min
Your videos have a very bad echo. Maybe try some rugs or fabrics on the walls? Or a sliding curtain while you are filming?
This is new for your videos. You are trying to expand your base? Woke is next. Eggs are good for you. Real food is good for you. I guess you are getting pressure from sponsors. Hope it works out for you. Just shocked at your compliance. But more power to you. There are other creators to turn to.
Haha I was thinking the same thing
You have no idea what you are talking about. I do not have sponsors and i'm my own person. I do things MY way and always have. I don't do what the masses want, I do things the way I want. FYI tofu is made from soy, which is in many products that you consume every day. Drive through the Midwest and look what is in the fields. 1) corn 2) soybeans