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Views: 290 Author: Kaylee Publish Time: 2023-12-26 Origin: Site
To stop the spread of E. Coli and other bacteria, avoid cross-contamination just as you would in the rest of the kitchen.
Scientists preserve samples of germs by freezing drying them. This indicates that there is a good chance that any bacteria on your raw meat will survive the freeze-drying process.
Water vapour circulates across the freeze-drying chamber as a process. (The sublimation process bypasses the liquid state and turns the food's water from frozen to vapour.)
Please refrain from combining raw meat with items such as fruits and vegetables that are meant to be consumed raw.
Foods should not be mixed in the freeze-drying chamber if they wouldn't be mixed on a kitchen chopping board.
Many sites claim that you can combine meals with strong flavours in the vacuum chamber as long as you place the flavorful items—like onions—on the upper shelf. I'm here to tell you otherwise.
We found that when we frozen dried green beans and bananas together, the result was bananas with a green bean flavour. Perhaps those people have strange taste senses.
Although it wasn't overpowering, the taste of green bean bananas was undeniably present.
Since then, we've taken care to maintain the separation between savoury and sweet foods, with positive outcomes.
Certain items, such as fruit with a high sugar content, jams, and jellies, do not freeze dry well. Regardless of the duration you leave them in, they will remain somewhat (or extremely) sticky. This occurs as a result of sugar's ability to connect to free water molecules and keep them inside the food. This characteristic usually helps with food preservation. Since mould and bacteria require water to flourish, binding up free water inhibits their growth. Sadly, it produces a freeze-dried product that is not perfect.
What is the threshold amount of sugar? The good news is that most unsweetened fruits still perform incredibly well; however, sweeter fruits, like pineapple or peaches, will probably need to dry longer.
Pears were the only fruit I've tested so far that required a very long cooking time without turning out too sticky. I call my dehydrated pears "pear candy" for a reason.
Since the freeze-dried pears and the dehydrated pears had a fairly comparable texture, I'll stick to dehydrating those. Simply avoid the jellies, jams, and other fruit spreads.
A guy who tried freezing dry butter wrote one of the first evaluations I ever came across for the freeze dryer. He was left with an enormous mess. His freeze dryer's interior was completely covered in butter, and cleaning up took a very long time and a lot of labour.
Naturally, this made me worry how much fat is too much, so I gave some frozen, precooked breakfast patties a try. Never again—that is, until I reheat them and thoroughly remove any fat before freezing-drying them.
Similar to the previous man, I had a lot of fat covering my freeze dryer in the end. The smell took weeks to go away, even after thorough cleaning. (Fortunately, the smell did not spread to other foods.)
The final product tasted a lot like sausage jerky, and they were not very good at rehydrating (see following error). Still, I'm sure they'd be wonderful if you were hungry.
A beef or dairy product with a greater fat content is probably best used within five years since fat becomes rancid more quickly than other dietary ingredients. If you wish to freeze dry beef items, make sure you remove as much fat as you can before drying. Dairy products with full fat, such cheese, sour cream, and whole milk, are excellent.
I've read a number of reports on the freeze drying boards of individuals trying to eat freeze dried pork chops and finding that they tasted like leather. Larger pieces of meat don't rehydrate very well. The banger patties were really chewy as well.
Choose diced, ground, or shredded meat for optimal results. Better still if it's typically eaten with some kind of sauce, broth, or stew.
A more flavorful meal results from rehydrating with lots of liquid and plenty of surface area for the liquid to absorb into.
Cooked prawns might be an exception to this rule; some people claim that they rehydrate perfectly for prawn cocktails. (We don't eat prawns very often, so I haven't tried this yet.)
Meat fragments in small bits also make delicious snacks. (Our fajita beef strips tasted like "meatos," which are meat-flavored cheese puff appetisers.) Just watch out that you don't overindulge in dried foods without also drinking lots of water to prevent internal plumbing blockages.
I didn't think to use pan liners when I first loaded up my freeze dryer. They are, after all, food grade, non-reactive stainless steel. Not a wise move.
My freeze-dried delicacies would not come off the pan, like a child stuck with their tongue on a metal flag pole.
Your attempt at freeze drying may be ruined if you leave them there until the pans warm up since they could begin to collect moisture from the air and get soggy. (The winter hasn't been too awful, but this is a serious problem in the summer when the humidity is really high.)
Make an investment in liners to avoid a lot of headaches.
I bought reusable parchment sheets and cut them to fit. Regular parchment paper can also be used. You should be able to use it for a few loads with caution.
Plastic wrap and wax paper are a touch too thin, and aluminium foil is not something I would suggest using for food because of the prolonged contact to aluminium.
Your freeze dryer has to work harder the hotter it becomes, much like your air conditioner. Increased temperatures lengthen the drying process by hours, occasionally by many hours.
Our adjoining garage, which is insulated but not air conditioned, is where our unit is located.
When the temperature reaches 80°+F and the humidity increases, I stop freeze drying. I would place the freeze dryer in an air-conditioned room if you live somewhere where it is nearly always hot and/or muggy.
Don't run the device below freezing either. It's extremely possible that your compressor contains water, which is normal, but below zero, that water could freeze and damage your compressor.
Adding a few extra minutes to the preparation process can save hours of freeze drying time for fruits with tough skins, such as blueberries, cranberries, grapes, and cherry tomatoes.
Usually, grapes are cut in half lengthwise (those who have younger children will have done this already). This is how we always prepare cherry tomatoes.
Before freeze drying blueberries and cranberries, I freeze them on a baking sheet and pulse them briefly in a food processor.
The idea is to make tiny punctures in the skins to allow water to escape while protecting the fruit. Although poking holes in individual berries has also been observed, the pre-freeze procedure is significantly quicker.
Although it's simple, it could be simple to overlook. Fluids overflow. Thus, it is advisable to restrict the distance that a liquid must travel on a tray if you want to fill it full of soup or milk.
Place the container inside the freeze drier and fill it with liquid, or place it directly next to it and move it in inches rather than feet. A pint or so will fit in each tray.
In order for the Harvest Right Freeze Dryer to function, water must be drawn out of the food and allowed to freeze, generating an ice layer inside the vacuum chamber.
A machine unable to complete the drying cycle is the result of having too much food and ice.
Although this hasn't happened to me, those who have claim that they have to empty the unit, put the food in a freezer, thaw the unit, and then repeat the process. a major pain. Save yourself some hassle by loading the device correctly the first time.
For the mid-sized unit, freeze dry no more than 10 pounds at a time; 6 pounds is a better limit for foods with high moisture content. (Verify the recommended maximum load size for your particular equipment.)
I also frequently witness this issue: individuals combining various food types and sizes and arranging them in an inconsistent manner on the trays. Long after the small portions have completed, the big chunks will still be rather wet and cold in the middle.
When food isn't entirely dry, it will be seen in a thermal imager shot where there are chilly blue patches. Food piled too high has a difficult time turning from ice to steam. Sublimation from the lower layers is slowed down or prevented by the upper layers.
To speed up the drying process, chop your food small or thin, then distribute it evenly throughout the trays to avoid any cold areas.
