Not only does it spread the cost, but it can also increase the amount and variety of the preserved food you store away. Additionally, a group purchase can also lead to purchasing bulk quantities of food to freeze dry.
. We have some really great 'techy' type guys here who are, as they have been exploring the FD mechanics and sharing that in their posts, writing what is turning out to be a 'troubleshooting manual' for us less capable folks.
Commercial grills come in all shapes and models, and it’s important to purchase the one that is best suited to anything you are cooking in your restaurant.
I'm brainstorming ideas on what to do with it. Gourmet astronaut ice cream? Crispy cheesecake? Some weird variant on beef jerky?
Ideal vacuum pressure and drying temperature is maintained for each material and preserves freshness and potency
It's awesome! I don't have a freeze dryer yet but am planning to place an order tomorrow. I am super curious how Kerry's scroll pump is holding up... eliminating the oil from the equation would make this whole thing SO much easier.
Freezing is a simple, quick way to preserve foods. Fruits freeze well and retain their distinct fruit flavor. Texture is usually softened somewhat by freezing, but serving partially frozen fruit with ice crystals will compensate for texture changes.
Hey there, fellow self-reliant folks! If you're all about preparedness and want to take your food preservation game to the next level, you've probably considered getting yourself a freeze dryer. But let's be honest – freeze dryers aren't exactly known for being wallet-friendly.
14 Posted December 16, 2015 (edited) On 7/31/2015 at 11:12 PM, TonyC said: Somehow this post got posted twice so I'll edit the second one with some more useful information. I remember reading somewhere in this thread where somebody was asking how long you run the freeze cycle with pre-frozen food. I have my chest freezer set to -12F, and I usually let the freeze dryer cool for an hour before I put the frozen food in. After I load the food in I wait another half hour to start the drying process. I've had a lot of cycles that the total time between pulling one batch out and starting the drying cycle on the next is around 2 hours. I'm running mine in a cold garage, so it cools down pretty quickly. If you have yours in a warm room it would probably take a little longer.
5 Posted September 16, 2015 (edited) Gypsyman: Proof again that "great minds think alike". In my initial pondering, I thought using an oil filter base would be a logical approach -- but I didn't have one handy and figured my car might miss it. Besides, one of my goals was to keep this affordable, and they tend to be a little pricey.
Many online stores (taking Harvest Right as an example) have sections of their websites devoted to all the different benefits of using freeze dryers, explaining how to freeze dry, how it affects nutrition, and all other additional info you may need.
While the reduced footprint of the small freeze makes finding a spot to set it up easy to figure out, the power requirements provide another distinct installation advantage. That's because the Harvest Right Small Freeze Dryer requires a standard 110-volt outlet.
I started by removing the 3 grocery bags that were holding the 2 thick bags that had at one time held the berries. Struck by how much it looked like a placenta - bag and all!
I've run the system in countless tests including over filling the pump and running the pump without a load (both result in lots of oil spitting out the exhaust Know More port of the pump). I've drained the catch can twice, once with over 5 oz of oil in it, but have not collected any oil downstream in the jar so the system is performing well.