Відео

Why are you freezing it before you freez bry them.

Thanks for the info! Great job.

Use neapream foam tape for gaps between the bed and the topper itself.

Recreating 😂

This ⚙ is used on the semi ridged inflated boats for the NAVY SEALS, and US COAST GAURD boats. Very tough

What type of machine would be optimal for freeze drying micro, broccoli and turning it into powder?

First thing firth, rule number one. Always, always keep either flex seal or Gorilla grey or clear tape. It's a pretty much permanent seal. That shit is awesome. Even sticks under water. How do I know. Because I used it on my above ground pool. 2 years later, still holding. 👍😁

Thank you for this info

I have one in cali and will sell for 1k.

About documentation, weigh the produce before and after freeze-drying and note that on the package for storage, then you know how much water is needed to rehydrate...

Can this be done with skim milk?

If you were using meat and not meatballs, would you do the same thing?

Watch 2 videos of him still no seasoning why are you scared to add it on !!!!!

can you try it with canned coconut milk?

can you use foodsaver bags?

a note, you need a surprisingly large hole in your packages for the water to leave at a reasonable rate because of the extremely low preasure

How easy is it to deflate and pack up back to a "small" size? I currently use a bed tent, because i haul 3 dirt bikes then camp, and I'd have to set this up on site.

Get a sous vid and pasteurize your eggs first and they will be safe to eat raw.

Do you have WhatsApp group sir ?

do you still use and oxygen absorber when sealing your long term food. thanks

Sorry, but I disagree with reading the Harvest Right instructions. They are confusing and contradictory.

And don’t forget stuffing and pudding breads made with all breads!!

Okay....Do you ingest these capsules? If so, seems like a lot of ginger. Is it a daily pill?🤷‍♀️ Sorry I, have no clue about this. N Thanks

40 years as a commercial truck driver, i do not even use my rear viewc except to check how close the tail gaters are. i use my side mirrors.

What temperature did you run those on?

How many amps and kwh does it use?

We love roasted chick peas w seasoning Do you think those would do well as a FD snack?

What would the marshmallows be like, if not FD? Would they set just like regular marshmallows or stay more like marshmallow fluff?

All bean water will whip up into a froth, not just garbanzo bean water.

You didn't factor in the freeze drier to the cost.

so don't do meats. in an emergency its a no go?

What about the flour as a base for a homemade protein bar. Maybe even a freeze dried protein bar with your marshmallow as s topping.

It's too bad that my body demands that I now consume a meat-centric Carnivore diet. Hummus used to be a favorite food. A pound of cooked chickpeas, best quality extra-virgin olive oil, finely minced fresh parsley, fresh lemon zest and juice, an entire head of roasted garlic, freshly ground black peppercorns, and salt. Eaten with freshly baked pita bread, or better yet, freshly baked onion naan.

Excellent video🌻

How well does rehydrating a marshmallow work. For making rice crispy treats

Coolbeans... I do gluten free and sugar free Marshmallows and have great success with FDing them... Gbabies love them. Blessings ❤

I had read about using aquafaba as an egg replacement, but have never tried

What happens if you simply freeze dry the aquafaba? Aquafaba powder is really expensive. Used for creating frothy cocktails. Great video!

Nicely done. Use chick pea flour in bread and cracker it is a great diet aid. My personal recipe is to replace three of the four cups of flour with two cups of chick pea flour the third cup is a 50/50 blend of quinoa and chia powdered to flour. You need more liquid to bring to a dough.

Subscribed...I'm looking to buy a freeze dryer but honestly frustrated by the conflicting information on utube. My purpose for buying one would primarily be for meals ready to eat. Your saying lean beef will last 5-10 years. Alot of other info out there says 20- 25 years. That's a huge difference. Your saying in this video cheese needs to rehydrate overnight, that dosnt seem to be convenient. In another video you do mac and cheese you rehydrate it in 10 minutes. Please clarify what I'm missing. Before I spend 3 grand I would like to know what to expect. Thanks

Thank you 🙏🙏

What do you recommend for wet food like sauces and curries?

Over 200 comments so read alot but not all. From what i can see so far in other fd groups and people experimenting with choc, is over 25 hours is more successful purely on the fd itself not including the prefreeze. So honestly if you let this go for 2 or 3 days i honestly wonder if you would have had more success. Also choc vs candy confection on those cupcakes. Look at the ingredients

I wonder if you could add a little fat to the burger to help it hold together

I know I'm late to the party, but I did milk by putting in baggies to freeze, 2 cups per baggie, laying 3 on a medium tray. (I say I DID milk but my FD hasn't even arrived yet, I have it in the freezer ready to go!) Ended up with 24 cups, which is 1.5 gallons just like you got by pouring on the trays. Was much easier to manage and freezer spot didn't need to be perfectly level and no spillage. I actually used the HR lids, which divide into 3 portions on the tray so worked well. I will take out of baggies and lay on trays to freeze dry. Will be in 2 cup portions already when done. (I didn't think this up, saw another UA-camr do it and decided that's how I'm going to handle liquids.) I've been using dehydrated and freeze dried milk for a long time. To reconstitute dehydrated and freeze dried milk, I use 3T per cup of water, which is 3/4c per quart, 3 cups per gallon. Aerate or blend, pour through a strainer if too much foam, refrigerate overnight and no one can tell the difference. I use mostly for cooking, occasionally for cereal or coffee. If kids are picky, add 1/4-1/2 t. of vanilla per quart and they will be happy....

What kind of milk (ie; 4% whole milk) did you freeze dry?

What about your tools costs?

How long would this last considering all the spices?

Can I freeze dry raisins?

If your vacuum sealing do you need to use an oxygen absorber?