Freeze Drying - Batch 658 - Dry Bean Cooking Test (part 2)

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I started this cooking dry bean trial about 8 months ago and I'm finally getting back to it.
This was the first part of the dry bean testing. • Batch 644 - Freeze Dry...
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PackFreshUSA
We have been buying oxygen absorbers and 7 mil Mylar bags from PackFreshUSA since early 2018. During all that time (1000's of bag and oxygen absorbers, and about 6 year before before we added this affiliate link) we have been happy with the products and service we have received from them.
I earn from qualifying purchases from the links provided. - packfreshusa.com/?rfsn=787757...
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Harvest Right - If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our link. It helps us and costs you nothing!
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Before buying a freeze dryer, perhaps research to find out more about the downside of the machine; some people have problems with their machine and it's big and heavy and hard to return!
When trying to decide what to freeze dry you can start by asking why.
Start by asking yourself this question. Why are you freeze drying food? Knowing this should help you decide what you should freeze dry first.
I'm freeze drying because:
Just to freeze dry leftovers?
You want to make your own food for camping/backpacking?
For if/when the SHTF?
For a short term emergency?
You have your own garden and want to freeze dry the food?
You love Costco but don't have a family of 6?
You are good at finding the food sales but only have 1 freezer?
When you cook homemade chili just for yourself you make 10 gallons? Because you have 3 full freezers and are worried about power outages?
If I knew then what I know now, I would have freeze dried things in a different order. Or maybe not, because I started freeze drying because we had 3 full freezers, I was thinking of getting another one, and I decided I should buy a walk-in freezer instead. I started looking into walk-ins and realized they were expensive to buy (even used ones) AND expensive to own and operate. Then I found out Harvest Right was making home sized freeze dryers. One of my first thoughts was "I like Mountain House!" I have used their food for backpacking almost 45 years and we even kept some in our travel trailer, for just in case.
Freeze dried food will stay fresh for many years and be ready and waiting when you need it.
We do videos showing how we are using our Harvest Right Freeze Dryer to freeze dry food for long term storage. (We have the medium size machine that we got in August of 2017) We talk about how to load and unload the freeze dryer, how to know if the food is dry, is it better to freeze dry raw food or cooked food, and do a few taste tests. Freeze dried food is also great for prepping or just for camping and snacking!

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24 июн 2024

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@SchoolReports 6 дней назад

Want to support this channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm AFFILIATE LINKS & REFERRALS - I earn from qualifying purchases from the links provided ─────────────── As an Amazon Affiliate, I earn from qualifying purchases from the links provided. By clicking on the links, you can explore the products and tools I use. www.amazon.com/shop/schoolreports --------------------------------------------------- PackFreshUSA We have been buying oxygen absorbers and 7 mil Mylar bags from PackFreshUSA since early 2018. During all that time (1000's of bag and oxygen absorbers, and about 6 year before before we added this affiliate link) we have been happy with the products and service we have received from them. I earn from qualifying purchases from the links provided. - packfreshusa.com/?rfsn=7877576.a54e2a Use the discount code "SchoolReports5" to get 10% off your first purchase when using the link. --------------------------------------------------- Harvest Right - If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our link. It helps us and costs you nothing! affiliates.harvestright.com/995.html ─────────────── Before buying a freeze dryer, perhaps research to find out more about the downside of the machine; some people have problems with their machine and it's big and heavy and hard to return! No need to send anything, but if you want to (and I do love to receive things - who doesn't) I did add the address to the "About" page on the channels home page.

@hydej1667 5 дней назад

🙂 🙃 😇 😛 ❤ 🐸 🐥

@user-yk7vd4zg3r 3 дня назад

@@SchoolReports there is no email address here.

@marcfruchtman9473 6 дней назад

Thanks for making this video. Good to know about the effect of salt!

@janjimison 6 дней назад

Slow cooking in a crockpot has fewer broken beans of all methods I’ve tried. Thank you for all you do.

@dartagnantaft5918 6 дней назад

That's how I cook mine

@SchoolReports 6 дней назад

Thanks. I've tried them in the crock-pot too, and thought they did well. That's why I thought low and slow in the oven might work for getting 6 samples at the same time.

@user-sy7ck3ln6o 6 дней назад

eXCELLENT VIDEO/THANK YOU

@dartagnantaft5918 6 дней назад

When I did my beans I didn't add salt, I will add my seasonings when I rehydrated and cook. I did a mess of refried beans with a lot of seasoning and dog gonit there good.

@SchoolReports 6 дней назад

That's the way I've been doing it too. With this I'm trying to have the beans stay as whole as possible. A lot of people have said that their beans broke apart when freeze drying and rehydrating (and mine did too), so I'm just trying a few experiments to see what happens.

@kerry1963qld 6 дней назад

Thanks so much for sharing , Beans are one thing I really want more of but I really don't like how the beans explode and go powdery' I look forward to you showing us how the Calcium Chloride works :)

@SchoolReports 6 дней назад

You and me both!

@kerrylawson7515 6 дней назад

The instant pot does beans beautifully, even with salt added.

@SchoolReports 6 дней назад

I've never tried an instant pot, but my sister has one and maybe I'll have to try it for beans.

@user-yk7vd4zg3r 6 дней назад

Yeah, but in a grid down you aren’t going to have a functioning insta-pot.

@SchoolReports 5 дней назад

100% correct! Cooked vs Raw: In general (assuming similar shelf life) I would prefer to have as much of my stored food as possible already cooked and ready to eat, except for those foods we could eat raw anyway. That way, even if cooking or rehydrating later is not an option (for whatever reason), the food would still be able to provide immediate calories and nutrition.

@MisterEMystery 6 дней назад

Amazing that just hours or minutes after I contacted you in another video, talking about how long it’s been since your last video..that you post a new one 😂! You explained how the machine can & can’t know if food is dry, very well “today!” Perhaps you can write this video down to send people who don’t understand in later videos to (my English is getting worse with age or something 🤔, I’m not sure if how I wrote that is correct or not…and English is my primary and only language😐). The more I write on the subject the less I seem to make sense, to me anyway. I’m glad I don’t have this “bean problem.” I don’t FD beans. My next batch will be beef stroganoff made with steak strips (as opposed to Hamburger Helper) and a sauce. I may skip the peaches and do the stroganoff tonight since I have extra FD’ing trays.

@SchoolReports 6 дней назад

Timing is everything! 😁 I started editing the bean video weeks ago and it was almost finished before we took our 4400+ mile drive. It was just sitting in the editing program waiting for us to get back and do the final touches. I have 3 more freeze drying videos in the editor that I'm currently working on; Batch of Mushrooms, multiple Batches of Making and Freeze Drying Beef Stew Mexican-Style, and multiple Batches of Pear Cubes for Chocolate Coating Test, plus 2 more about the van for camping. Stroganoff freeze dries and rehydrates well! Of course stroganoff made with steak. (There's a time for Hamburger Helper and there's a time for making stroganoff) Freeze Drying Beef Stroganoff - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wdwABj3fRFw.htmlsi=xKwolsFW4RTQffmC Freeze Drying 8 lbs of Beef Stroganoff - Batch 95 of my Sister's Machine - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XTCToZINZFA.htmlsi=2RoajIxaHpfT_4qb Freeze Drying Bow Tie Pasta - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7qzPpeZ6-KQ.htmlsi=jHbefJKj50jKNSrO

@jamesschultz796 5 дней назад

Have you considered tracking the mtorr readings when you pull your trays for weighing? I've noticed that when the food is down, the mtorr is usually under 200. It would be interesting to see if the mtorr readings could be used as an indication of when to start performing your weight checks.

@SchoolReports 5 дней назад

Yes, I do watch the pressure reading and take it into account, but mostly to let me know when it can't yet be done. With my machine the pressures are usually in the low triple digits or even double digits (99 or less) when the batch is complete. I've even had my display show the impossible, on *very* light loads, - negative pressure! 🤣🤣 (Obviously my pressure calibration is off. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wsvhZig56P8.htmlsi=d1AQUpkQJ1iT18RH&t=564 ) I rarely mention the pressure reading in any video because I think it's likely to cause more confusion than help. There are too many variables. Lightly loaded trays will show much lower pressures than heavily loaded trays at the same stage of dryness. Un-punctured blueberries will show low pressures many, many hours before they are dry. An overloaded machine (ice on the chamber walls touching the rack) will show high pressures because the wall ice is being re-sublimated. This is part of what I mean that the machines are easy to fool. In part, the machines are using the low pressure to say it done. While the pressure reading being low can be useful, I find that the temperature in the center of the food being up to the rack set temperature is a more reliable metric. (Along with low pressures) At least one machine (brand) has insertable temperature probe(s) built in to the wiring system inside the chamber that can be put into the food when the trays are being loading on the rack. I think the combination of temp & pressure sensors could give a much more accurate reading of dryness. The machine would know that the the food is warm AND the pressure is low, which is kind of what I'm looking for before doing the dry check. (Edited to put the time code in the video link)

@user-yk7vd4zg3r 6 дней назад

Salt toughens the skin, thus they look the best, I believe America’s Test Kitchen said once.

@SchoolReports 5 дней назад

America's Test Kitchen has had a number of shows/articles dealing with cooking dry beans. (Our kids did online cooking school from ATK - they (and I) learned so much from it) Technique #45: Brine Dried Beans for Tender, Never Tough, Skins - www.americastestkitchen.com/articles/7720-how-to-brine-beans They also had a good article about the results of adding baking soda during cooking. Can Baking Soda Make Beans Cook Faster? - www.americastestkitchen.com/cooksillustrated/articles/1745-can-baking-soda-make-beans-cook-faster

@user-yk7vd4zg3r 5 дней назад

@@SchoolReports That was interesting, thanks. Are you familiar with HotLogics? I made a big batch of chili without beans, because both of us don’t like beans. I spread the chili over two trays. On one tray I placed canned kidney beans, drained, that I’d split in half, cut side up. The other tray was left blank. The two remaining trays I filled with shredded cheese. We like cheese on our chili, plus I could store it for other uses. I freeze dried all trays. Then I vacuum sealed all of it as eight individual chili servings, plus cheese packets separately. The reason I bring this up is because a HotLogic can cook a meal undisturbed. So I’m hoping when I rehydrate the meals I can cook them at the same time. Dishes side-by-side in a single HotLogic, or singly in a smaller HotLogic. In sealed single serve dishes there is no evaporation. I can place each in a matching sized dish to the food. Add water and the Hotlogic will cook it like a slow cooker, yet undisturbed. I would post you a photo, but there is no upload function here, and RU-vid will delete my comment if I add a link.

@SchoolReports 5 дней назад

@@user-yk7vd4zg3r We had never heard of HotLogics (or anything like it) so we had to look it up on Amazon. Those look great! And very good reviews. I think we'll have to get one for our van camping project. Thanks so much for telling us about these. Amazon prime days are just around the corner. You took a can of beans, split them all, put them on a freeze dryer tray, and arranged them all cut side up? I love it! Did you take a photo? I'd love to see that. I do have an email link on the "About" page of the channel where things can be sent. If you'd like to share, I could put it up on the community page. YT shouldn't delete your comment with a link, it should just send it to the "Held for review" file, which I try to remember to check often because YT puts comments in there for other seemingly (to me) random issues. Once I click "Okay" (or whatever the button says) it should show up where it was posted.

@user-yk7vd4zg3r 5 дней назад

@@SchoolReports I split the beans and put them all, cut side up, atop the chili that was already spread evenly on the tray. That way the beans adhered to the chili and were all equally distributed without needing to stir them into the chili. Once the chili was freeze dried I was able to lift it all out using the parchment paper, then just cut them with a serrated knife into serving sized plats, then vacuum sealed them as individual meals in sous vide bags. Then I put four bags per mylar bag for storage. What we hated about buying freeze dried foods is that it made way too much food for just two people. Plus we may not be eating together. May I suggest you buy the HotLogic’s with the 110 cord. You can always buy an adapter to using in your vehicle, but you can’t reverse that. We actually cook/reheat all our meals in them. It’s just so easy to batch cook, then freeze the food in Soupers (molds), remove the frozen food and return to the freezer in large ziplock bags. Everything is in universal sizes to pack to maximize space in the freezer. When we eat we can pick food items as you would in a cafeteria. We put the frozen blocks into glass bento containers (glass dishes divided into three portions (meat, potatoes/rice, veggie, applesauce, whatever). Put the dishes in the Hotlogic, go take a shower, relax, and come back in 90 mins. and it’s ready to eat. One dish fits in a small Hotlogic, two will fit in the large Hotlogic. With everything batch cooked and frozen, when you eat you have no dirty dishes to clean up beyond the two serving dishes and forks. It works vastly better than eating out. Fantastic after a long day at work. It’s just as easy to make 5 quarts of something as two serving. So when I cook, I freeze in Soupers. You can bake individual meatloaves right in the Soupers. Check out Soupers on line. Yes I have photos of all of this.

@user-yk7vd4zg3r 5 дней назад

@@SchoolReports I found the “about” but it didn’t have an email link I could use.

@danhandke5012 6 дней назад

👍👏🏻👍👏🏻👍

@brianschindler1511 4 дня назад

👍👍👍👍👍

@dartagnantaft5918 6 дней назад

I would wonder if cook time has an effect. I cooked mine just short of done. (My thinking was it will finish cooking later).

@SchoolReports 6 дней назад

Probably my biggest problem (when it comes to cooking:) is that I often overcook things. I've been working on stopping "just before it's done." I just suck at it! I also find it it hard to stop the cooking "just right" when I'm doing very large pots of food because there is just so much mass to cool down. (Stew, beans, etc)

@dianavestal850 6 дней назад

I was wondering if you used a tsp. of baking soda instead of salt, that's how I do my beans.... Not for freeze drying of course at this time but just to cook them so the skins don't come off. I have a question for anyone who knows. I freeze dried chicken thighs with skin on, deboned and laid flat. I scraped the skin that hung over the meat to eliminate the fat. I had been told you could freeze dry chicken with skin on but now I see some drops of grease on it and I'm afraid to try and package that for storage. What can I do? The weight hasn't changed in the last 3 checks, and I flipped the meat over to get both sides to see if that would make a difference but I'm worried about packing it for short- or long-term storage. You have to leave the skin on for an Oriental meal We love so that's why I did it. I'm sorry I'm such a pain with all these questions. Thanks for the help. PS I clicked on the "buy me a coffee" link but it didn't take me anywhere?

@SchoolReports 6 дней назад

America's Test Kitchen has a good article about the results of adding baking soda during cooking. It can help soften the beans faster, but that's the opposite of what my goal is for these beans. I want them to stay firm longer. www.americastestkitchen.com/cooksillustrated/articles/1745-can-baking-soda-make-beans-cook-faster I've never done chicken thighs because it probably my least favorite part of chicken. However, when we do any items that might have fats come out, we line the trays with paper towels and cover the food with paper towels. As you saw in the _Putting Lots Of Fat In The Freeze Dryer_ there is a lot of fats in some foods that do just fine, you just can't see it. With the chicken as you've describe, I would just pat/wipe off any visible drops of grease and bag them. I would make sure to use the right size oxygen absorber and I would set up a regular testing schedule to make sure they are still doing well. Without oxygen, moisture, or light they should store well for at least short term, probably long term. (I don't remember if I ever gave you any links to the rancidity papers. - They were in the pinned comments of the Fats video) The Buy Me a Coffee issue might be related to the machine/browser you're using. It works for most, but not for everyone, and I don't know why. Thanks for trying!😁

@dianavestal850 6 дней назад

Oh, one more question please. In my last post I told you that my raw egg cubes seemed dry but when I crushed one it was wet right in the center and that I put them in jars and mylar bags and sealed them (airtight) and put them in the freezer because I had put other food in the machine. Can I finish the process, ( put them all back in the freeze dryer to complete the process) and will the food still be safe after completing doing that?

@SchoolReports 6 дней назад

The way I would look at it is this - Would you have been comfortable using the eggs at the time you found the wet center and put them into the freezer? (The amount of time they were out of the freeze dryer before being put into the freezer is what's important) If so, than putting them back in to finish is fine.

@dianavestal850 6 дней назад

@@SchoolReports Thanks, I put them in the containers right away, less 2 I wanted to powder so I could measure how many tables spoons an egg was just in case they got crushed in the bagging process. I loaded the machine then came back to the eggs that I had protected during the time I loaded the machine; the time was very short. When I found the wet spot, I put the mylar bags and jars, with oxygen absorbers into the freezer.

@SchoolReports 5 дней назад

@@dianavestal850 It sounds like you got them into the freezer right away. That's good.

@dianavestal850 5 дней назад

@@SchoolReports yes I did, thinking about it, when you let the machine recycle, it freezes to maintain food till you get back to the drying process, it makes sense that the same is true to putting it in the freezer (though the temperature is not the same). I did learn something, the eggs in the mylar bags, even though I only zipped them, didn't make the eggs moist at all. Those in the jars, though I vacuum sealed and put an oxygen absorber in got tackey. The surface had noticeably picked up moisture. I hope my messing up will help those out there with the same issues. Thank Everyone who has replied and to the "Professor" for all your attention. I still don't know your name. :)

@SchoolReports 5 дней назад

@@dianavestal850 Professor! 🤣 I like it. While I'm not actually a professor, I did teach classes for a number of years in different capacities. Dan - It does show up in many of the videos right after the copyright symbol when I show some of my old still photos. I think most people just don't make the connection. Channel Update: Never Look Back - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-07ENggGmlZU.htmlsi=u5yGtVKWPdYF69hq

@gee9951 5 дней назад

Can I know the numbers on the machine so i can do the same please

@SchoolReports 4 дня назад

Which numbers are you looking for? The tray temperature was set for 120ºf.

@gee9951 4 дня назад

@@SchoolReports and for how many hours they stayed in ? and should I change the freeze time too?

@SchoolReports 4 дня назад

Sorry, the how many hours would be useless you were using the exact same machine, at the same room temperature, loaded with the exact same amount of the exact same set of beans. I do almost always add a couple extra hours of freeze time. I tell here in the video that this small test batch was in the machine for 33 hours - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8LeFN8X7b88.htmlsi=2uC1Z7DMQH4_3sHV&t=1589 This number will not be useful even for me when I go to do a full sized batch. I simply go by the food temperature to tell me when to start the _Dry Check_ process, and I rely on the _Dry Check_ to tell me when it's finished drying. I didn't used to track the total time because it's almost worthless, just a ballpark number, except the freeze time and final dry which depend mostly on food type. It's done when it's done. 99% will somewhere between 18 hours and 70 hours. Even if I load the freeze dryer the same way, with the same amount of the same food, for two consecutive batches, the total time can still be a quite a few hours different. (20% time difference?)

@gee9951 4 дня назад

@@SchoolReports thank you soooo much 🥹💜💜💜