From what I see in this video, freeze drying seems to be superior to a dehydrator when it comes to making powdered fatty stuff. Since I own a dehydrator myself (yeah, thanks to Flavor Lab, I had to buy it :D), I know that stuff like pepper bells and onions are pretty great to use with the dehydrator and grinding it up to a non-sticking powder, so I actually would like to see a comparison using something like this.
This is really interesting. I like your freeze drying experiments. Would be interesting to compare freeze drying to dehydrating other things as well. I could see it as a series of new vids.
Imagine freeze drying cheeses like Gouda or something and sprinkling it on chips, fries or popcorn, it would be amazing. I wish I had a freeze dryer now haha
FOR PEOPLE IN A HURRY: PUT CHEDDAR IN A FREEZE DRYER AND THEN GRIND OR BLEND. THATS ALL. ENJOY. DO NOT TRY THE AIR FRYER. Thanks for the video about how to make powdered cheese.
How about using both freeze- and air-dried on the popcorn? I can imagine that way the oily air-dried cheese can adhere to the popcorn and the freeze-dried cheese gets stuck on the air-dried pieces for more cheesy goodness on the popcorn.
I have to use the dictionary on this one and do my own research in my first language in order to understand the sciencey info better:) Great video ! P.s. I remembered now that I saw an experiment of when you freeze-dry fatty meats and fish like salmon you should cook it first. Don't do it raw it won't work!
This confuses me, because freeze dryers dry fats like cream, oil, or butter quite poorly. They don't dry bacon well either unless the fat is almost completely removed. Yet they dry cheese quite nicely. How can fats be successfully dried?
I know this is an old video but you might have better results with the dehydrator if you first melted the cheese in the microwave, let it cool, remove the fat, then dehydrate and grind into a powder. Extra steps but a lot cheaper than a freeze dryer.
How about drying it using cold dry air from a dehumidifier or air conditioner? I guess it would be similar to leaving cheese uncovered in the refrigerator - hard 'n' greasy.
You could try to break up the grated cheese in the food processor before putting it in the dehydrator and soak up the fat with a paper towel while it's drying
One word, Kraft. Although I can see plenty of applications for cheese powder, but if I was making a cheese sauce why would I bother drying it out? Anyway, cheese powder with macaroni cheese is easy to store, it's not about flavour but the fact it won't spoil fast.
From what I see in this video, freeze drying seems to be superior to a dehydrator when it comes to making powdered fatty stuff. Since I own a dehydrator myself (yeah, thanks to Flavor Lab, I had to buy it :D), I know that stuff like pepper bells and onions are pretty great to use with the dehydrator and grinding it up to a non-sticking powder, so I actually would like to see a comparison using something like this.
The best explanation of how a freeze-drier works. Good information, thank you.
This is the first time I see a cooking video with the science behind it. As an engineer this makes me so interested in your channel.
You my friend are a true food scientist. I sold food to restaurants for 30 years. and your great at it too!
Thank you, I have had this question on and off for years
This is really interesting. I like your freeze drying experiments. Would be interesting to compare freeze drying to dehydrating other things as well. I could see it as a series of new vids.
I never wanted a freeze dried before this video. Now I'm considering it
This is actually such a great video. I really like the way it's edited and how the instructions are perfectly clear. Thanks a lot!
Imagine freeze drying cheeses like Gouda or something and sprinkling it on chips, fries or popcorn, it would be amazing. I wish I had a freeze dryer now haha
wow this is a really interesting video! i was wondering on the difference, i wanted to make some cheese powder and was confused at the difference.
i like your voice. thank you for sharing this information
FOR PEOPLE IN A HURRY: PUT CHEDDAR IN A FREEZE DRYER AND THEN GRIND OR BLEND. THATS ALL. ENJOY. DO NOT TRY THE AIR FRYER.
Thanks for the video about how to make powdered cheese.
How about using both freeze- and air-dried on the popcorn? I can imagine that way the oily air-dried cheese can adhere to the popcorn and the freeze-dried cheese gets stuck on the air-dried pieces for more cheesy goodness on the popcorn.
This is a good idea
Then again wouldn´t it be better and faster to use other adhesive material to make the cheese stick? Wouldn´t normal oil in low quantity be sufficent?
@@TheThomas2730 butter
I have to use the dictionary on this one and do my own research in my first language in order to understand the sciencey info better:)
Great video !
P.s. I remembered now that I saw an experiment of when you freeze-dry fatty meats and fish like salmon you should cook it first. Don't do it raw it won't work!
"Both methods will work..." but what is the shelf life with the dehydrated cheese? Realistically, I will never have enough money for a freeze dryer.
Very well made interesting stuff
Excellent explainer. Thanks!
This confuses me, because freeze dryers dry fats like cream, oil, or butter quite poorly. They don't dry bacon well either unless the fat is almost completely removed. Yet they dry cheese quite nicely. How can fats be successfully dried?
Next video - turning cheese into chocolate?
I know this is an old video but you might have better results with the dehydrator if you first melted the cheese in the microwave, let it cool, remove the fat, then dehydrate and grind into a powder. Extra steps but a lot cheaper than a freeze dryer.
I hope you have *good* intentions for the cheese...
How about drying it using cold dry air from a dehumidifier or air conditioner? I guess it would be similar to leaving cheese uncovered in the refrigerator - hard 'n' greasy.
It's literally just the same thing as the dehydrator, just slower because it's cold.
oh, i thought the end was going to be mac and cheese with each. darn.
5:20 87.1°C should be 188.78°F, not 154°F
You could try to break up the grated cheese in the food processor before putting it in the dehydrator and soak up the fat with a paper towel while it's drying
Thanks
How about dates? It is hard to dry dates (using dehydrator). I never tried using freeze dryer - I don't have it yet 😁
La Paz has the wrong value for the Fahrenheit boiling temperature.
87.1 degrees celsius = 188.78 degrees fahrenheit
Where can I buy freeze dryer?
Is there any way to make jerky with a freeze dryer?
ptty cool!
Do you think you could potentially make your own mac and cheese boxes and be more cost effective than buying Kraft from the store using this method?
I don't see why you wouldn't.
x1,000,000,000,000,000 AND THE TASTE TOO.
Cheese bar?
How pricy is a freeze dryer :(
3,000 for a great starter set up...everything you need...Harvest Right
Read title as: "Freeze-drying air". Will freeze-dried air be a future food?
With the way things are going, possibly.
Candy is...Jolly Rancher anyone??? Werther's Originals. skittles...
i just wanted to know how to make a cheese powder, not a whole class 😵💫
I have some...intentions...with this cheese... That sounds way too ominous...
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Are you really sure that is cheese? - It looks like processed junk.
Please please please. Speak more slowly.
I don't understand why Americans are obsessed with ruining cheese.
I _hate_ it when people enjoy food in a way that is different to how I enjoy it
One word, Kraft. Although I can see plenty of applications for cheese powder, but if I was making a cheese sauce why would I bother drying it out? Anyway, cheese powder with macaroni cheese is easy to store, it's not about flavour but the fact it won't spoil fast.
I would “ruin cheese” like this to put on popcorn. Cheese corn is amazing.