Alone is one of my all time favorite shows. I haven’t missed one episode. I have freeze dried guacamole. Once my chickens start laying I will freeze dry. I have done some yogurt. I have lots of fish in the freezer. I have lots of freeze dried cheese.
Awesome content as usual! Thank you for the salt tip in raw eggs! I’ve been doing lots of raw seafood. Still testing my raw sockeye salmon fillets. Time will tell.
Thanks Phil. We did not know nuts could successfully be freeze dried. Do you use a regular vacuum sealer? Also do you ever have issues with the sharp food poking a hole in the mylar bag?
Phil, I don't see the links to reconstitute cheese. Can you please add them to the description? Thanks for all your videos and information! You got me hooked on freezedrying!
Thanks. I have tried avocado a few times and it seems to come out bitter. I have had better luck freeze drying guacamole. Even when freeze drying cowboy caviar, the small amount of avocado in the recipe still comes out bitter. However, there are enough other ingredients, it is not a big problem.
As a long-time subscriber I do not "fear the fat" that many sites espouse. I've also used an oxygen absorber and vacuum- sealed all of my bags. It may be over-kill by the time you factor in price of the product, time of preparation, mylar bags and other costs, ensuring you have healthy, nutritious food during survival situations is worth it. So, from one anal retentive type AA+ freeze dryer to another thank you for another very informative video. (and NO, I didn't guess omega fatty acids).
There are so many to choose from. H2S smells like rotten eggs. Sometimes your own nose is the best sniffer: ua-cam.com/video/LVQgGNYL3QM/v-deo.html Here are a few: www.amazon.com/s?k=H2S+gas+sniffer&i=instant-video&crid=34Q6RX4ACZU2A&sprefix=h2s+gas+s%2Cinstant-video%2C426&ref=nb_sb_noss
Phil, Thanks for another excellent video! Hey, would you give us a link to the gas sniffer that you use in this video. I suspect it is an expensive model that you use in your non- youtube profession. So, I will not be supprised if the cost is sky high. I believe this info might be helpful for comparison only. I am also looking for a simular probe style device. I remember your original video where the device was first introduce. Wish I had written that info down at the time. ( if it is easier, would you post the original youtube link) By the way, if you used an old school type "single hole" paper punch, would your probe fit through? Applying tape to second hole would minimize cross contamination. Maybe a complete useless step, But it might help in specific situations. Thank you for all you do for the community! B
Type this in to the Amazon search bar: H2S gas detector you'll find many around $100. Make sure they have a testing tube. The only issue is you're testings after-the-fact. You can also use the tester God gave you. Don't discount your nose. ua-cam.com/video/LVQgGNYL3QM/v-deo.html
Mustard can go bitter from glucosinolates and over a long time from going rancid. But over a few weeks or months it should be ok. Was this store bought or homemade? I little bit of sweetness may counteract any bitterness.
@@Philat4800feet storebought. The first one was a generic brand of yellow mustard. I thought that wasbthe problem, so i tried again with French's yellow. The second time i reconstituted, i let it sit for 4 days before tasting and it was still bitter.
I didn’t read all of the comments, but is there any reason why you freeze dried fish raw instead of cooking it first? Does it hold it shape better if you do it raw
Is it really raw? Think about it. The definition of being cooked is 140 degrees. If I set my FD (Shelf temp) at 140 and it take hours to dry my food, how hot will my food get? Is it cooked or not? Actually, I would consider my fish raw. If I would cook it first, then FD, I would need to reheat it a second time before eating. The fish would be over cooked. Consider me a fish snob.
off topic but I have to ask...what is in jolly ranchers that makes them do so great in the hr? I got to thinking an then like marshmellow creme is another one. The jr has corn syurp,sugar then contains 2% or less malic acid the artificial flavor they don't really tell us what it is right? still, what makes the hr do so perfect? Is it the state its in like crystalized? Don't understand why another hard candy might have no reaction? I've searched an searched I can't find it.
Any candy that will soften under heat should do well. Candy really can't be freeze dried, if freeze drying (sublimation) is the process of removing water. Most candy doesn't contain water. The heat softens the candy and the vacuum pulls it apart (boils it), then it cools.
Not sure about the US but in Canada no. I bought a Magic Seal MS300 from Amazon and it will vacuum pack the textured bags or in Nozzle mode the smooth bags ( like Mylar). The machine does a good job of sealing the mylar too which the Foods Foodsaver units do not.
I don’t know how you enjoy eating freeze dried avocados, they taste like a bitter chemical. I remember how disappointed I was when I first bought my freeze dryer. I purchased $60 worth of avocados lol
Good commentary, and different from whatvone hears. I would note though, eggs, dairy and fish flesh are from animals. I loom forward to your "other fat" stop. I have had limited success and new ideas are good.
How about freeze drying bacon, peanut butter, and chocolate? ua-cam.com/video/Qtgak6dDjUs/v-deo.html ua-cam.com/video/sqH3RrtBgF4/v-deo.html ua-cam.com/video/-n4fE-TjHB0/v-deo.html
@@Philat4800feet Thanks. I will definitely check those out. Bacon is the one there that is from animals. My natural peanut butter in the container is still OK after 5 years, but I do like Thai where it is cooked in. That I will look at too.
@@Philat4800feet OK. You rendering takes out much of the fat. If I understand your measurements you are at about 3/8 of the original weight (I clearly misheard the fried numbers) so most of the bacon is gone. I do this with cooked ground beef though I tend to go in my Instapot (meat above the water) and then wash again. I do f/d raw boneless skinless chicken breasts which I do not render. You got rid of the oxygen to stop oxidative rancidity and the moisture which causes hydrolitic rancidity. The O2 absorber helps with both after the vacuum packing. My ground beef seems OK after 3 years, I need to check some chicken. I gather neither of us have f/d the fat extracted -- the 5/8 ths of the bacon.
Alone is one of my all time favorite shows. I haven’t missed one episode. I have freeze dried guacamole. Once my chickens start laying I will freeze dry. I have done some yogurt. I have lots of fish in the freezer. I have lots of freeze dried cheese.
Thank-you Phil, I will put them on my to do list I do appreciate finding you.
Thanks Phil
Always very informative
Thank you. I appreciate all your insights.
Excellent tips - thank you!
Purslane is an extremely common weed, and it is an excellent source of omega 3. Learn to recognize the closest look alike, spurge.
Good to know
Very informative. Thank you.
A fabulous video as usual. So much information again as always. 😊 I get avocado 🥑 at Aldi when they are super cheap, then freeze dry them.
Great video and advice!
Awesome content as usual! Thank you for the salt tip in raw eggs! I’ve been doing lots of raw seafood. Still testing my raw sockeye salmon fillets. Time will tell.
Thanks Phil. We did not know nuts could successfully be freeze dried. Do you use a regular vacuum sealer? Also do you ever have issues with the sharp food poking a hole in the mylar bag?
Check these out:
ua-cam.com/video/SG4buPR8-_4/v-deo.html
ua-cam.com/video/P1Qqg4j41Ms/v-deo.html
Great video, sir. I'm subbed!!!!
Phil, I don't see the links to reconstitute cheese. Can you please add them to the description?
Thanks for all your videos and information! You got me hooked on freezedrying!
The link was an end clip. Here it is:
ua-cam.com/video/8Pqt7uhDW90/v-deo.html
Thanks. I have tried avocado a few times and it seems to come out bitter. I have had better luck freeze drying guacamole. Even when freeze drying cowboy caviar, the small amount of avocado in the recipe still comes out bitter. However, there are enough other ingredients, it is not a big problem.
As a long-time subscriber I do not "fear the fat" that many sites espouse. I've also used an oxygen absorber and vacuum- sealed all of my bags. It may be over-kill by the time you factor in price of the product, time of preparation, mylar bags and other costs, ensuring you have healthy, nutritious food during survival situations is worth it. So, from one anal retentive type AA+ freeze dryer to another thank you for another very informative video. (and NO, I didn't guess omega fatty acids).
Love the fat!
Alone season 11 just started.
I've seen people reconstitute FD raw scrambled eggs, cook them, and they looked delicious. Do you have to add salt? What do commercially sold ones do?
I've done both raw and cooked:
ua-cam.com/video/y6snnt-0SZ4/v-deo.html
ua-cam.com/video/YzpJ9V_HMC4/v-deo.html
Phil, could you leave a link to the gas monitors in the video description for those who are interested in purchasing their own? Thank you.
There are so many to choose from. H2S smells like rotten eggs. Sometimes your own nose is the best sniffer:
ua-cam.com/video/LVQgGNYL3QM/v-deo.html
Here are a few:
www.amazon.com/s?k=H2S+gas+sniffer&i=instant-video&crid=34Q6RX4ACZU2A&sprefix=h2s+gas+s%2Cinstant-video%2C426&ref=nb_sb_noss
@@Philat4800feet thank you very much!
What kind of vacuum chamber do you use to vacuum pack your freeze dried food
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
Did you freeze dry the nuts? I can't seem to get those links you mentioned.
Yes
ua-cam.com/video/SG4buPR8-_4/v-deo.html
Phil,
Thanks for another excellent video!
Hey, would you give us a link to the gas sniffer that you use in this video. I suspect it is an expensive model that you use in your non- youtube profession. So, I will not be supprised if the cost is sky high. I believe this info might be helpful for comparison only. I am also looking for a simular probe style device. I remember your original video where the device was first introduce. Wish I had written that info down at the time.
( if it is easier, would you post the original youtube link)
By the way, if you used an old school type "single hole" paper punch, would your probe fit through? Applying tape to second hole would minimize cross contamination. Maybe a complete useless step, But it might help in specific situations.
Thank you for all you do for the community!
B
Type this in to the Amazon search bar: H2S gas detector
you'll find many around $100. Make sure they have a testing tube. The only issue is you're testings after-the-fact. You can also use the tester God gave you. Don't discount your nose.
ua-cam.com/video/LVQgGNYL3QM/v-deo.html
Did you freeze dry the walnuts and almonds?
I was wondering that too. They don't seem to have any moisture in them. It's the fat that goes rancid.
Same question!
He has a video on freeze drying nuts so I believe these are freeze dried.
Yes I FD
ua-cam.com/video/SG4buPR8-_4/v-deo.html
I always believed that you could not freeze-dry nuts. I will need to try freeze-drying some to squirrel away.
I found only three things I couldn't freeze dry: mayonnaise, butter, and fish sauce. Go forth and freeze dry your nuts.
@@Philat4800feeti freeze dried some yellow mustard. BUT, when reconstituted it is bitter. Any suggestions?
Mustard can go bitter from glucosinolates and over a long time from going rancid. But over a few weeks or months it should be ok. Was this store bought or homemade?
I little bit of sweetness may counteract any bitterness.
@@Philat4800feet storebought. The first one was a generic brand of yellow mustard. I thought that wasbthe problem, so i tried again with French's yellow. The second time i reconstituted, i let it sit for 4 days before tasting and it was still bitter.
Just name it Phil!
WOW thanks Dude.
Remember you can also get omegas from seaweed
Not ready for seaweed
Where do you buy your Mylar bags and O2 absorbers?
Check out these links for your answer:
ua-cam.com/video/3OTw4gIjO2s/v-deo.html
ua-cam.com/video/PrT7JVJWkPI/v-deo.html
@@Philat4800feet Thanks! I found the second video you linked right after I asked the question.
I didn’t read all of the comments, but is there any reason why you freeze dried fish raw instead of cooking it first? Does it hold it shape better if you do it raw
Is it really raw? Think about it. The definition of being cooked is 140 degrees. If I set my FD (Shelf temp) at 140 and it take hours to dry my food, how hot will my food get? Is it cooked or not?
Actually, I would consider my fish raw. If I would cook it first, then FD, I would need to reheat it a second time before eating. The fish would be over cooked. Consider me a fish snob.
Are these nuts also freeze dried? Does dehydrated nuts work also ?
A bag of nut will have around 25-50 grams of water and need to be freeze dried or dehydrated to remove the water.
So are the nuts freeze dried? How do you vaccum seal the Mylar?
@@bobjohn8581 he said he vaccumed seals it along with oxogen absorbers to get all the air out .
@@bobjohn8581that is not correct, he does in fact vacuum packs them, then seals
The nuts are freeze dried and then vacuum sealer with an OA
@@Philat4800feetHow do you vacuum seal Mylar bags? The smooth edges being in question.
ua-cam.com/video/CDj02lxBFiQ/v-deo.html
off topic but I have to ask...what is in jolly ranchers that makes them do so great in the hr? I got to thinking an then like marshmellow creme is another one. The jr has corn syurp,sugar then contains 2% or less malic acid the artificial flavor they don't really tell us what it is right? still, what makes the hr do so perfect? Is it the state its in like crystalized? Don't understand why another hard candy might have no reaction? I've searched an searched I can't find it.
Any candy that will soften under heat should do well. Candy really can't be freeze dried, if freeze drying (sublimation) is the process of removing water. Most candy doesn't contain water. The heat softens the candy and the vacuum pulls it apart (boils it), then it cools.
@@Philat4800feet thank you Phil
Can I use a vacuum sealer from Cabals it’s supposed to be a professional series.? Thanks 😊
I’m talking about Mylar bags
Not sure about the US but in Canada no. I bought a Magic Seal MS300 from Amazon and it will vacuum pack the textured bags or in Nozzle mode the smooth bags ( like Mylar). The machine does a good job of sealing the mylar too which the Foods Foodsaver units do not.
You should. Play around with the settings until you see the good imprint of the Teflon fabric in the mylar.
Missed you!
Sorry, been busy
It's protein.
I don’t know how you enjoy eating freeze dried avocados, they taste like a bitter chemical. I remember how disappointed I was when I first bought my freeze dryer. I purchased $60 worth of avocados lol
They take a long time to rehydrate.
Wanting to be on the show, I would definitely say fat.
Good commentary, and different from whatvone hears. I would note though, eggs, dairy and fish flesh are from animals. I loom forward to your "other fat" stop. I have had limited success and new ideas are good.
How about freeze drying bacon, peanut butter, and chocolate?
ua-cam.com/video/Qtgak6dDjUs/v-deo.html
ua-cam.com/video/sqH3RrtBgF4/v-deo.html
ua-cam.com/video/-n4fE-TjHB0/v-deo.html
@@Philat4800feet Thanks. I will definitely check those out. Bacon is the one there that is from animals. My natural peanut butter in the container is still OK after 5 years, but I do like Thai where it is cooked in. That I will look at too.
ua-cam.com/video/Qtgak6dDjUs/v-deo.html
@@Philat4800feet OK. You rendering takes out much of the fat. If I understand your measurements you are at about 3/8 of the original weight (I clearly misheard the fried numbers) so most of the bacon is gone. I do this with cooked ground beef though I tend to go in my Instapot (meat above the water) and then wash again. I do f/d raw boneless skinless chicken breasts which I do not render. You got rid of the oxygen to stop oxidative rancidity and the moisture which causes hydrolitic rancidity. The O2 absorber helps with both after the vacuum packing. My ground beef seems OK after 3 years, I need to check some chicken. I gather neither of us have f/d the fat extracted -- the 5/8 ths of the bacon.
Proteins
That too
I’ve fd avacado and they tasted aweful
I recommend cooking everything but beef.
Here are some ideas:
ua-cam.com/video/INR_uAGEyVM/v-deo.html
ua-cam.com/video/Lawye7iT-Oc/v-deo.html