John, I found a video by Mountain house where they talk about "Long Crystals" that make rehydrating food faster. ua-cam.com/video/OzOvsDVL_Q8/v-deo.html
There your comment is! I am going to pin it. Comments with links require approval and you found a great one! This explains why soaking the noodles worked and also gives me many more ideas. Thank You!!!!!!!!
In that video the mountain house guy says that they're looking to build as big ice crystals as possible when freeze drying because it creates a better mouth feel when rehydrating, usually manufacturer's flash freeze foods because it creates smaller ice crystals which do not harm the cell membranes as much as larger ice crystals thus creating a better texture when thawed. Is it to allow faster/ better rehydration that they'd want the bigger ice crystals ?
I would say yes to the rehydrate and also very early on I discovered that if I watered some things down that I intended to eat dry that made a much better texture
To get larger ice crystals: Slow Freezing: Slower freezing allows water molecules more time to migrate and join together, forming larger crystals. You can slow down the freezing process by setting your freezer to a warmer setting or placing the food in the least cold parts of the freezer. Temperature Fluctuations: Frequently fluctuating temperatures can cause larger ice crystals to form. If the food partially thaws and then refreezes, the ice crystals that form during the second freeze will be larger. Large Pieces of Food: Larger pieces of food take longer to freeze through, which can result in larger ice crystals forming inside the food.
Thanks John! I appreciate all your research time to perfect this process. You’re saving all of us much time on our end. Looking forward to your upcoming videos!
John, I love your channel . It is always informative and is my go to for great content. Freeze drying results from the start to the end with a great meal. Keep up the great work.
I make my beefaroni using rotini noodles and like it with extra sauce (like the canned version). I'm going to freeze dry some soon. Looking at your information I would think that instead of cooling after cooking and freeze drying them that perhaps letting them set overnight in the sauce would possibly achieve similar results since the noodles are basically sitting in water.
In real life I cook penne, bow ties, shells and spirals longer than the box says anyway. Elbows do ok but the other types are too hard for my liking. So I think I’d do the same before freeze drying. I like your process and will try it!
I don’t understand why you have to soak the noodles after cooked and before freeze drying. Can you explain why this is necessary? Thank You for your videos! They are helpful and informative.
Love your instructions, thank you so much. Have you ever tried freeze drying gnocchi? On a side note, I loaned my Mom your books to look at the recipes and she said, "He never says to take out the oxygen absorber, and someone will forget to take it out and eat it." LOL She is going to make herself a few recipes that I can freeze dry for her pantry. :)
Where do you purchase your bags/pouches? HR settings? I know you pre freeze but are you running a full cycle HR settings 0 freeze 0 extra and 115 or 125 dry?
I did the elbows and spaghetti and didn't do the fridge thing and they both came back in 5 minutes in boiling water. I am now going to make individual meals for myself!!.
@@JohnInBibs Thanks so much for the quick reply! did you run your hot chocolate disks for 40 hrs as well....I am attempting them tomorrow...very excited to try those :)
@1MinutePrayers at least. The disks are very thick. Run them 40 hours and then break one in half to ensure the center is dry. I quit using the disks in videos because viewers weren't running them long enough. I still use them but not in videos
@@JohnInBibs that is to bad because they are such a great idea...I will run them at 40 hrs maybe 44 to make extra sure. I just love the idea of them so much I want them to work :)....will make great gifts this time of year to.
John, I found a video by Mountain house where they talk about "Long Crystals" that make rehydrating food faster. ua-cam.com/video/OzOvsDVL_Q8/v-deo.html
There your comment is! I am going to pin it. Comments with links require approval and you found a great one! This explains why soaking the noodles worked and also gives me many more ideas. Thank You!!!!!!!!
In that video the mountain house guy says that they're looking to build as big ice crystals as possible when freeze drying because it creates a better mouth feel when rehydrating, usually manufacturer's flash freeze foods because it creates smaller ice crystals which do not harm the cell membranes as much as larger ice crystals thus creating a better texture when thawed. Is it to allow faster/ better rehydration that they'd want the bigger ice crystals ?
I would say yes to the rehydrate and also very early on I discovered that if I watered some things down that I intended to eat dry that made a much better texture
To get larger ice crystals:
Slow Freezing: Slower freezing allows water molecules more time to migrate and join together, forming larger crystals. You can slow down the freezing process by setting your freezer to a warmer setting or placing the food in the least cold parts of the freezer.
Temperature Fluctuations: Frequently fluctuating temperatures can cause larger ice crystals to form. If the food partially thaws and then refreezes, the ice crystals that form during the second freeze will be larger.
Large Pieces of Food: Larger pieces of food take longer to freeze through, which can result in larger ice crystals forming inside the food.
This is a breakthrough John. You have opened up the door to so many more things we can add to our freeze dried pantry. Thank you!🩷❤️
Thanks John! I appreciate all your research time to perfect this process. You’re saving all of us much time on our end. Looking forward to your upcoming videos!
Thanks John, I always learn something new from you every time.
Thanks John! You save us so much trial and error, TIME! I appreciate you!
Thank you so much for watching!
Great info John!
I’ve been spreading your channel like wildfire out there! I hope you’ve gained subscribers because of it 😊
Thank you so much! I am sure that you have made a difference and I appreciate it very much!
Nice, John!!!!!! Thanks for sharing. So many things that we can experiment with using this technique. You're the man!!!!!!!!!!!!!
Thank you for doing all the leg work. It was a great help to me. It works wonderfully! Great to take camping or just a quick lunch. Thank you again!❤❤
John, I love your channel . It is always informative and is my go to for great content. Freeze drying results from the start to the end with a great meal. Keep up the great work.
Thanks John!
Thank you
What a great experiment and video! Thank you so much for sharing this
I make my beefaroni using rotini noodles and like it with extra sauce (like the canned version). I'm going to freeze dry some soon. Looking at your information I would think that instead of cooling after cooking and freeze drying them that perhaps letting them set overnight in the sauce would possibly achieve similar results since the noodles are basically sitting in water.
I am SO excited to know this. Thank you for your thorough experiment. Keep up the amazing work!!!
Thank you! This came at a perfect time, because I'm getting ready to do some meals in a jar.
Freeze Dried Foodie channel has some good meal in jars recipes.
Great job! I am definitely going to try this! I appreciate your efforts and experiments :)
Thanks for figuring out our pasta mistakes for us John! I just got a lot of pasta to freeze dry so perfect timing! Love your videos & receipes. 😊
In real life I cook penne, bow ties, shells and spirals longer than the box says anyway. Elbows do ok but the other types are too hard for my liking. So I think I’d do the same before freeze drying. I like your process and will try it!
Finally got around to trying your method. Absolutely works! Thanks!
Thanks. I am with you with the instant meal.
This is a great video. I just got those pastas for .97 cents. Now I know what to do with them.
Excellent!
Do you think maybe cook the farfalle and penne for an extra minute or 2? Great, helpful video - thanks!
I don’t understand why you have to soak the noodles after cooked and before freeze drying. Can you explain why this is necessary? Thank You for your videos! They are helpful and informative.
More than likely it's to help with the freeze drying process extra water usually means it works better
awesome
Awesome
Thanks
thanks John that's save me a loots of time for test :)
Another great video
The soft pastas like home made come out great. No soaking
Thank you so much for this info......this can be stored for long term correct? up to 25 years stored in mylar with OA?
Thanks for watching. Yes in my opinion these could be stored 25 years if packaged and stored correctly.
Love your instructions, thank you so much. Have you ever tried freeze drying gnocchi? On a side note, I loaned my Mom your books to look at the recipes and she said, "He never says to take out the oxygen absorber, and someone will forget to take it out and eat it." LOL She is going to make herself a few recipes that I can freeze dry for her pantry. :)
Where do you purchase your bags/pouches?
HR settings? I know you pre freeze but are you running a full cycle HR settings 0 freeze 0 extra and 115 or 125 dry?
I get my bags from topmylar.com. I do not and have never changed my HR settings. I do add extra dry time. I run practically all my loads at 40 hours.
Thank you for this video ❤. Have you ever tried making ice tea powder?
Sorry, I have not.
I did the elbows and spaghetti and didn't do the fridge thing and they both came back in 5 minutes in boiling water. I am now going to make individual meals for myself!!.
Have you tried to see what happens if you don't cook the pasta in the first place? Just submerge it in water straight from the box.
I might have missed it but did you mention how long they were in the FD? Anyone know?
I run all my loads for 40 hours plus. The 40 hours seems to be a nice number and my product is almost always dry.
@@JohnInBibs Thanks so much for the quick reply! did you run your hot chocolate disks for 40 hrs as well....I am attempting them tomorrow...very excited to try those :)
@1MinutePrayers at least. The disks are very thick. Run them 40 hours and then break one in half to ensure the center is dry. I quit using the disks in videos because viewers weren't running them long enough. I still use them but not in videos
@@JohnInBibs that is to bad because they are such a great idea...I will run them at 40 hrs maybe 44 to make extra sure. I just love the idea of them so much I want them to work :)....will make great gifts this time of year to.
Bow ties-far fall ee
Has anyone tried this on whole grain pasta? I think I will do a tray of that and see when I get some time.
I don't understand y u cover with water and put in ice box? Cant u just cook the bow ties and penne a little longer then it would be ok?
If you like soft over cooked noodles than of course you can, the noodles will rehydrate to soft overcooked noodles.
Thank you for sharing your tips and recipes with us
Great video
Far-fall-lay…hope that helps……Pen-nay….