Thank you so much for all your wonderful teaching and knowledge. I just got my freeze dryer yesterday and can't wait to start trying it out!! You have saved me so many errors that I would have made just by learning your tips and tricks. You are awesome! Blessings!!
For Mayo i make a passable substitute using lemon juice,low fat cream cheese, low fat sour cream, and no fat greek yougert. For the bbq,and ketsup,try diluting them with vinegar! Thaank you for the vid!!👍😁
Homemade mayonnaise that is more like a hollandaise sauce in that it is made with well-rendered, clarified butter might be the most logical alternative to commercially manufactured mayonnaise.
I am concerned about keeping long term peanut butter for my husband. It sounds like it wouldn't be a good idea to freeze dry peanut butter. I tried just plain walnuts in the freeze dryer and it worked okay. His peanut butter has just dry roasted peanuts and salt., No other ingredients. What would you suggest? Thanks.
Helpful video - as always! John in Bibs diluted ketchup 4:1. He also found adding a little vinegar back in when rehydrating helped. So good to know that some condiments can be done. (We buy no sugar added ketchup, anyway.)
That is interesting results. With tap or spring water you'd be adding minerals and some chemicals to the condiments but with distilled water there should be no change. Regardless water goes in and water evaporating completely should not change the stickiness in my mind for the sugary ones!
I use the A/C in my house to lower the relative humidity to below 50% when freeze drying "sticky" foods like this. I suppose the bitter cold winter months (when humidity gets REALLY low) would work as well. As for ketchup, I've found that running blanched and peeled tomatoes through a saucemaker and then freezdrying gives me a multi-use tomato powder base; add a little water for tomato paste, add a little more water for ketchup, add more water still to make tomato sauce. I can obtain three products from one process.
Great video. Regarding storage, do you vacuum pack in clear bags or use poly bags and oxygen packets? My thought is that I can vacuum package in smaller bags so that I would have smaller quantities of product open, like for a camping trip. Thanks again.
I love all the variety of things you freeze dry. Condiments would never have occurred to me and they have been added to my list of things to do. Thank you for always giving clear directions and walking up through the steps and your thought process. The freeze dryer was just delivered and I am excited to embark on this journey! Originally it was just a tool to me to save money on freeze dried food. You have made it an exciting adventure. Thank you so much for bringing us along.
Not trying to be confrontational but I do not purchase anything with corn syrup AT ALL in addition do not use catsup with sugar. It is available without sugar. Trying to move toward more traditional foods. But, that said, do appreciate your channel and the care taken to be scientific with the experiments.
I'm right there with you. In the last few months I have been a victim of migraines and headaches from Soy Lecithin, caffeine, and a few other additives. I find myself moving to traditional foods.
I am with you. Personally, I detest ketchup. Still, when my nephew comes over, and wants Ketchup on everything, I am thrilled to have a backup in case the bottle is 3 years out of date. TY! I am enjoying all you videos.
@@Philat4800feet I understand. I wish it didnt take so long to FD stuff. I'd love to have one and maybe I will someday but the time it takes.. man. and looking at the new one the xl they just came out with, no choice of pumps thats a deterrent for me. I thought the fda said mustard doesnt need to be refrigerated. I guess it can still go bad though. I wonder if its still a good idea to FD the powder if you made some from seed.
Hi Phil at 4800 ft. My name is Terri at 4026 ft. Thank you so much for all your videos. My dilemma is last week (May 17th, 2022) I freeze dried shredded beef with BBQ sauce and hamburger with BBQ sauce before knowing BBQ sauce has sugar issues. It is sealed and vacuum packed in mylar bags tucked away for a rainy day. Is it any good, what do I do with it to salvage it?
@@Philat4800feet Thank you. Do not know what hygroscopic is but I ve listened to enough of your youtubes to trust what you are saying. I appreciate the engineers that figure these things out.
