Rehydrating 4 1/2 Year Old, Freeze Dried, Raw Hamburger Patties

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A viewer asked for an update on the raw hamburger patties, so I'm rehydrating our last bag from June 2018, about 4 1/2 years ago.
Want to support this channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm
I don't really have a separate video with just the inventory database and rack system. There is a bit of it at the end of most of the recent videos. We are just using a database, using OpenOffice, to track our bags of food, and of course, we can sort by food, date, or location.
Recapping the First 50 Batches • Freeze Drying Your Fir... Here is the link to the 50 batch, 500 lb series inventory sheet docs.google.com/spreadsheets/...
We left this 50 batch set separate from our main inventory of our racks so it would make sense for people watching the 50 batch, 500 lb series.
Want to support this channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm
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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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10 дек 2022

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Комментарии : 111

@SchoolReports Год назад

A video of rehydrating and using 4 1/2 year old freeze dried hamburger patties. I had used some them in a video 2 years ago, and the were perfect. Now, two years later, a viewer asked for an update on the raw hamburger patties, so I'm rehydrating our last bag from June 2018, about 4 1/2 years ago. (They still seem perfect) Want to support the channel? Buy me a coffee :-) www.buymeacoffee.com/DanZm If you are thinking of buying a freeze dryer, please consider supporting us by purchasing through our affiliate 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; ours has been nearly trouble free, but some people have problems with their machine, and it's big and heavy and hard to return! I don't really have a separate video with just the inventory database and rack system. There is a bit of it at the end of most of the recent videos. We are just using a database, using OpenOffice, to track our bags of food, and of course, we can sort by food, date, or location. Recapping the First 50 Batches ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IRkac5wrCzI.html Here is the link to the 50 batch, 500 lb series inventory sheet docs.google.com/spreadsheets/d/1S85FExN_oHCZN_tX4-YkQ-CAPY3ANQ-kevMy4Ny6PxE/edit?usp=sharing We left this 50 batch set separate from our main inventory of our racks so it would make sense for people watching the 50 batch, 500 lb series.

@MisterEMystery 3 месяца назад

I hadn’t noticed until now how often you repeat the same information. For example mentioning how you could have crumbled the patties instead of rehydrating them; you must have said this 4 or more times in a 15 minute video. Another example when pulling out the milk and mushrooms within “seconds” video-wise (I understand and can see the transitions between takes) where they are and what bins you’re pulling them from. It’s as though you completely forgot you already covered this info (which probably happened). Don’t get me wrong, I’m not disparaging it, just pointing out I hadn’t noticed it in any of your other videos that I’ve watched thus far. It’s too bad you weren’t videotaping when you started freeze drying, as you mentioned it would have been nice to see you freeze dry the patties originally. Oh well, such is life. I hope you’re able to go longer on some previously freeze dried items, like after 10 years. I understand you go through the food fairly regularly, but perhaps find a few items and “lock them away” in their own bin with a “do not touch” before 2029, assuming you don’t still have much older than that. Nice video 👍

@SchoolReports 3 месяца назад

@@MisterEMystery All true! You've picked a great example of a video with repeats that should have been caught because the whole thing was recorded the same day. 😁A lot of the videos span days or weeks. (The 2 trips to the storage bins were hours apart on this one, and I never know what I've said even 10 minutes later:) I try to take some of the repeats out during editing but I obviously missed those! On the other hand, it sometimes doesn't matter how many times I say something in a video, someone will still ask about it as if I'd never mentioned it. And, of course, I do have to repeat a lot of things from one video to the next because more than half of all views are from people that have never seen any of the videos. I hope I'm around long enough to do "10 Years Later" videos! 🤣 We still have about 50ish bags from 2017. (Late 2017) We do have a good number from 2018; we are planning to use them slowly for videos to stretch them out over as many months/years as we can.

@MisterEMystery 3 месяца назад

@SchoolReports 50ish from 2017? Nice! 😁 This means you only have 3 1/2 years left to do a 10 years later video. I hope 🤞 you’re able to remember not to use them all before then. Are any of them steaks with lots of “marble” (fat) on them? Those would certainly be something to help dispel and add to your other video on anti-fatters. I still wonder if anyone has ever held onto a fat-filled container from Oregon Freeze Drying (I know it’s Mountain-something, but I never remember that name, OFD is much easier for me). I agree with the need to repeat from one video to the next! Weeks between takes took me by surprise. I really appreciate your informative videos, they give me good insight and ideas. I just put in a batch of Anjou pears, having skinned them first, dunked in ascorbic acid, then cut them and using a melon baller cored the sides, cut them into slices and dunked them in acid again before laying out on my trays. No browning! Imagine that, School Reports Guy is smart!

@SchoolReports 3 месяца назад

@@MisterEMystery I checked the database - No steaks left from 2017 - it's 47 bags of 14 different things. (I could post the list here if you'd like to see it) I have 7 bags of raw Tri Tip from late 2018. I need to be processing more meats! With some of the testing kind of videos, there can be months between video parts. Some times I just forget about a video I've started and rediscover it, then make additional parts/updates even a year later. I've had times when I've had 10 or more videos that I'm worked on. "Procrastination: The key to flexibility" 🤣 I started using Mountain House freeze dried food as a teenage backpacker about 50 years ago. I didn't even know that they were Oregon Freeze Dry until relatively recently - maybe the past 10 years - and I still forget about that. Some channels specialize in trying old food. 38 Year Old Sausage Patties - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mC7AXxTqEAA.htmlsi=WPopO_0CwiB4Jpbw (According to the date code, it's probably 43+ years old)

@raulduke7142 5 месяцев назад

You are next level. I feel like I am prepared with food, but you absolutely make me feel ashamed. 😂

@chriswingertjr5538 8 месяцев назад

I have been looking for videos of people reconstituting freeze-dried food, I really like your video your voice is very relaxing, and you also don't just talk about the taste you talk about the texture the smell the feel, something that nobody else really does. Keep up the good work and thank you.

@SchoolReports 8 месяцев назад

Thanks! I'm planning to do a bunch more rehydrating videos in the near future. I assume you've seen my _Rehydrating Freeze Dried Food_ playlist? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qeUuWApVV9s.html

@greggphillips6402 2 месяца назад

Thank you *so much* for this video! After reading a post from a woman warning against freeze drying raw meat since her experience was that it changed the texture and flavor (tougher & little taste), this video is quite an encouragement. To know that even 4 1/2 year old freeze dried raw meat - with 20% fat no less! - is still usable is a relief. Very much appreciate your documenting this.

@SchoolReports 2 месяца назад

Thanks so much for watching and for commenting! In our experience, raw beef seems to do a little better than cooked beef as far as how it comes our when rehydrating. (Maybe true of pork steaks, too - not enough data so I'm not sure) For the burger patties, the raw ones also seem to stay together better than the cooked ones. Here is an older video about that - Freeze Drying Hamburger Patties - Cooked - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mslcrp6d3dg.htmlsi=AUKD1y5Cy3xK7oM_&t=148 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. If the shelf life is not similar I'd rather have whichever would last longer. I'm not a food scientist, but I would guess that raw, freeze dried meat _may_ have a longer shelf life than cooked freeze dried meats. But it's just a guess based on some rancidity papers I've read, I have no personal data to prove this. As I said, I think the raw beef turns out a little better, but you still have raw meat with the need to cook. Not a big problem unless it's an emergency! So far, the raw meats we've done have done great. We haven't yet experienced issues with our meats, cooked or raw, but we only have about 6 1/2 years experience with ours. Bottom line is - I don't know (meaning I have no proof) if it's better to store the meat raw or cooked, as far as how long it will keep. (Only a little of our meat is stored raw. Maybe 10%?)

@SchoolReports 2 месяца назад

I forgot to include this in case you hadn't seen it. Putting Lots Of Fat In The Freeze Dryer. A LOT! -- Responding to Anti Fat Comments - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-43ieIl3EB8k.htmlsi=ZD1jsNUD2PuC8Ll1

@greggphillips6402 2 месяца назад

@@SchoolReports Thanks for the info. For our purposes, we would prefer to freeze dry cooked meat, as well. The interest we have in freeze drying raw is for when we gift to family and friends. It was our intention to do so without so much as seasoning with even just salt & pepper, so they would have maximum flexibility in preparing the meat the way *they* like, instead of our choice being their only option.

@SchoolReports 2 месяца назад

@@greggphillips6402 Just remember, if family and friends don't like the seasonings the same way as you, they are wrong, not you!😁

@MM-oc3sb Год назад

We always appreciate your informative rehydration videos - thank you! 💯

@carolclarkson4859 Год назад

Very nice. These videos are so informative and wonderful to see how you use the freeze dried foods.

@SchoolReports Год назад

Thanks!

@teddythegreeks4982 Год назад

Enjoy these very much ....Thanks

@kellyh4052 Год назад

I love to see your videos re-hydrated from years ago! That looked delicious. Thank you!

@SchoolReports Год назад

Thanks for watching, commenting! I do have a Playlist with a few dozen videos of mostly rehydrating ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qeUuWApVV9s.html

@kellyh4052 Год назад

@@SchoolReports Thank you!

@lcdc59 Год назад

Thanks Dan!!

@TheBobelly628 4 месяца назад

Isn’t it great to have a well stocked pantry! It’s like a mini supermarket at home .You are so organized and meticulous, and I suspect you are teacher even without your channel name ☺️.

@SchoolReports 4 месяца назад

It is, but because we didn't have a plan or food stocking goal when we started we still a few holes in our list of stored items. Until I started making the "First 50 Batch" series of videos I really hadn't given much thought to having a plan or goal for our freeze drying. That was a big reason I started making the series; to tell other people to start with a plan or goal! (The bins from the 50 batch series would be great for grab-and-go bins because each bin does have a good mix of foods) I wasn't a "Teacher" but as part of my job in the commercial world I did teach classes at the company I worked for. (I taught process improvement and quality assurance) My first career was in the food industry (20+ years - for a gourmet fruit & bakery company), then photographer (while building the house we are in now), next homeschool dad where I homeschooled our kids in conjunction with charter schools. That morphed into me teaching elective classes at a couple local charter schools geared towards home-school families (3D Design and Printing for 3+ years for 6th - 8th grades), and now another idiot on RU-vid! I think I learned more while homeschooling our kids, and teaching, than I ever did while going to school. I highly recommend teaching as a way to learn. And, to answer a question that you never asked, 😁 The channel name - Among the requirements we had set for our kids were writing and delivering speeches/presentations. Some were presented in person (and recorded) and some just recorded. I wanted these to be watched and "graded" by other people. (teachers at the charter school, etc) That's why I called the channel SchoolReports; because it was used to post their school reports. They also recorded some of their science and craft projects for school credit. When I started posting videos I just used this channel because it was already set up. I never expected many people to watch, so I didn't think of changing the name or setting up a new channel.

@3texaschick Год назад

As I write this I have 4 full trays of mushrooms going in my freeze dryer! It's really nice to see a videos using freeze dried foods. I'm going to have to buy some Hamburger Helper stroganoff for my preps. It looks delicious! Thanks so much for posting this video!

@SchoolReports Год назад

Can you believe it? That was the only mushrooms I'd freeze dried that weren't already cooked into a recipe. I will be doing a bunch more very soon! So good to have on hand.

@ca1492bob Год назад

Man If I could only go back to June of 2018, id be doing a few extra things! LOL! PS try using a salt/ seasoned water when rehydrating it will pull the flavoring into the patty quicker

@SchoolReports Год назад

If I could go back to 2018 (or 2017) I would do a LOT of things different, too. We had no plan, we were just freeze drying random things. I would make a plan. Any plan is better than no plan. We still have about 50 bags left from 2017; I will be showing more "old" food rehydrating videos. 😁 Usually we use beef broth (canned) to rehydrate beef.

@peterobertucci Год назад

Awesome. Thank you for the follow up

@SchoolReports Год назад

Glad to do it. Thanks for asking about them.

@adamgilligan3688 Год назад

if a person has not had a meal tin six days and came across this food and new how to rehydrate it to eat they would not complain about it. it would be a GOD send

@karenf14 Год назад

Another great timely video I have rehydrating and grilling raw hamburger on my to do list. Now I know exactly how to do it. And it will be good at least 5 years. Our neighborhood Meijers has Angus 80/20 for $1.99 a pound once in awhile . Will be stocking up for the freeze dryer the next time I see it ☺️. That's again

@SchoolReports Год назад

We have been using the preformed, frozen patties from our local Costco or Chef"store a lot. I especially like the ones from Chef"Store because we can get a variety of sizes, from 2 per pound to 8 per pound. We mostly get the 5 per pound ones. I like them because they are already portioned out for us. (Lazy) We don't always do this because they do usually cost more per pound.

@Reinolds_Recipes Год назад

Love your channel😊

@danalorrainedodds1245 4 дня назад

This is very important information

@SchoolReports 3 дня назад

Thanks for watching and for all the comments! I do like most of my freeze dried foods to be cooked and ready to eat (even if dry), but I love how well the raw burger patties work out, and that they seem to hold together better than the cooked ones.

@mattiemathis9549 5 месяцев назад

I’m debating getting a freeze dryer. Your dinner looks way better than any dehydrated meal I’ve had. Thanks!

@SchoolReports 5 месяцев назад

Freeze dried is _so_ much better than any dehydrated meal I've had. If you've never had freeze dried food I'd suggest trying some first. (Mountain House or better) And then think how much better your own recipe would be, and I love Mountain House. Beef Stew - Homemade vs Mountain House - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-w_p5j5oyX5M.htmlsi=uBYBSyyjSd5hvSLV I do think companies selling freeze dryers (I have a list of about 13) are doing a disservice in portraying them as "fully automatic" and suggesting that you just throw the food in, it does the rest, and "DING" it's done and ready to bag. You do really need to check it yourself and the HR manual (at least mine) just says ". . .Check the material thoroughly to make sure it is completely dry . . ." with no hint as to how to accomplish this in a way to ensure it's 100% dry every time! Don't trust the machine - It has no way of knowing if it's dry or not. I have a bad feeling that a lot of people are going to find out someday that some of their food was not dry enough. When it's something that's going to be running overnight or even 2 days straight, noise is an issue and is often ignored. (Or lied/misled about?) The sound levels are sometimes described as similar/the same as a dishwasher. I would say if your dishwasher sounded like the freeze dryer (and ran for 30 hours), people wouldn't have them in their kitchens. The sound level reminds me of a commercial dishwasher. It's fine as long as there is a door between me and the freeze dryer. 😁 I don't what to dissuade anyone from getting a freeze dryer, but I also want people to understand what they are actually getting into and have realistic expectations. With all that said, we love ours and I'm very happy with it!

@kerry1963qld Год назад

The end product looked great and you can never have too many mushrooms in a dish 😃

@TacklingTheGiants Год назад

That's really neat. Do you have a video on your organization (like how you organize it and keep track of where everything is and the quantities etc)?

@SchoolReports Год назад

I don't really have a separate video with just the inventory database and rack system. There is a bit of it at the end of most of the recent videos. We are just using a database, using OpenOffice, to track our bags of food, and of course, we can sort by food, date, or location. Recapping the First 50 Batches ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IRkac5wrCzI.html Here is the link to the 50 batch, 500 lb series inventory sheet docs.google.com/spreadsheets/d/1S85FExN_oHCZN_tX4-YkQ-CAPY3ANQ-kevMy4Ny6PxE/edit?usp=sharing We left this 50 batch set separate from our main inventory of our racks so it would make sense for people watching the 50 batch, 500 lb series.

@conniegreco8409 Год назад

Thanks so much ❤️

@Nadine---- Год назад

I'm so thankful for ALL the ice-freezing experiences you took the time to film for us. But that hamburger, 🤢 By take care.💐 Ps would you re-freeze-dry the whole thing? Just askin

@SchoolReports Год назад

Thanks for watching. Sorry, I don't understand. What was wrong with the hamburger? (or do you just not like hamburger?) Re-freeze dry what? We were just making dinner.

@cindybrewer3520 4 месяца назад

Great video. Sunce there isn't a video on the patty making..and they look so equal in size. What equipment did you use to make them? Did you freeze first then FD? Have you ever FD seasoned already grilled patties? Thank you thank you. I've learned so much from your videos.

@SchoolReports 4 месяца назад

Thanks for watching and commenting! And thanks for thinking that there was any chance that I could have made those nice, even patties. 🤣 Maybe I'll try making my own someday. We bought the frozen patties at Chef'Store. They are sold at lots of places, in different sizes, including at Costco We usually get the 4 per pound or the 5 per pound ones. CATTLEMANS SELECTION 4/1 BEEF PATTIES 80% LEAN www.chefstore.com/p/cattlemans-selection-41-beef-patties-80-lean_6949978/ Here is an short, older video, showing freeze drying some patties after grilling. Freeze Drying Hamburger Patties - Cooked ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mslcrp6d3dg.htmlsi=noglIpaKmVIbEqvn

@murphreport 3 месяца назад

Enjoy your chanel. Thank you...

@SchoolReports 3 месяца назад

Thanks for watching and for commenting!

@tizmehere492 Месяц назад

New to using freeze dried products and considering getting my own freeze dryer. Discovered you, really like your videos. ❓ If you were to crumble the meat before reconstituting, is there a danger of “crushing/powdering“ that meet? I guess this question makes it pretty darn obvious that I am definitely new to this. Thank you so much

@SchoolReports Месяц назад

Great question. Most meats have a strong enough structure that it would take some work to powder it, even if you tried. (But it could be done if you wanted to make a meat spread) Thin sliced ham is more easily crushed/powdered than beef, pork, or chicken, but may have just been because the ham was thin slices. We have crumbled/chopped meat before _rehydrating_ it, and had no problems with it powdering. (Personally, I reserve the word _reconstituting_ for things like adding water to frozen, concentrated OJ)😁 Here is an example of the structure of meat when being cut. - Rehydrating a (Raw) Freeze Dried Beef Tri Tip Sample from 2018 & Inventory Tracking ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-g64lQNUHP18.htmlsi=IL9Du2hULP-_d9R2&t=82

@gmwwc Год назад

I just number my boxes (1-60 at present) and keep a list in my phone for what is in each box. I can search for say mushrooms and the note pad will tell me what box they are in. Also a stick blender will take care of those lumps

@jeffrichards2011 Год назад

thank for all your excellent/informative videos on Freeze Drying. Question: Is there an advantage of FD'ing meats raw over cooked or visa versa? TIA

@SchoolReports Год назад

Now, 4 or 5 years later, I'm not sure there are advantages to freeze drying meats raw. At the time, I was thinking that it would give me more flexibility when it came to using it.

@jeffrichards2011 Год назад

@@SchoolReports Thank you! My thoughts were, to take advantage of the availability of electricity now and pre cook the meats, as that may not be an option in the future. Your input is much appreciated!

@SchoolReports Год назад

@@jeffrichards2011 Agreed! I have used pasta as an example when talking to people asking why bother cooking before storing. Storing pasta that hasn't been cooked will take more time and heat energy to get it ready to eat than precooked and freeze dried pasta. So, if we don't have power, fire, or time to cook, we will still be able to use it. In fact, you could eat the freeze dried pasta while still dry and it's quite good. Also true for meats. There is a better argument for freeze drying and storing SOME of our eggs raw; raw ones can be used later in recipes.

@michellewilliams257 4 месяца назад

Just found your channel . I sure like your file system, please share. Oh, I love your channel.

@SchoolReports 4 месяца назад

Thanks so much for watching and commenting! I'm happy to share every bit of anything someone might find useful. It's now on my list! Here is a link to the Playlist I'm working on for Tools, Techniques, and Equipment - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-n7-GQVS-T7c.html Here is a glimpse of our full inventory sheet during this video. - Dried Peas & Carrots - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5tb6z2ENmMY.htmlsi=tP_Qq0brFDk0g5Sg&t=89 We are using OpenOffice database to track our bags of food, and of course, we can sort by food, date, or location. Any fields wanted can be added. I can see if my I.T. person (wife) can show me how to share the blank file and/or do a short video on how people can set it up themselves. Here is the inventory data from just the "50 Batch Series" where the plan was to do 50 batches in 100 days. Freeze Dried Items - 50 Batch Series - inventory data 08 04 2022 (Feel free to download a copy and use it anyway you want. You don't need to ask :) docs.google.com/spreadsheets/d/1sHHAC8glSfwq6hCo2cRxDAZ-8KikgcimJLYZ3-92LzQ/edit?usp=sharing For our printed copy we sort the database by "Item" and then "Date" (Of course it can be sorted any way needed) Please let me know how much detail you'd like to see in any video I make of the inventory spreadsheet.

@sharonritchie6365 Год назад

I put mushrooms and hamburger helper on the he grocery list. I’ll definitely be cooking the packages up and then freeze drying the finished product. I’ll be targeting a 5 year shelf life based on your helpful video. Thanks!

@SchoolReports Год назад

They work out great that way! What we freeze dry and the size of bags we use has gradually changed over the last 5+ years. (less raw meats and more smaller bags) Especially once we started using things and finding out how we actually use them. We only have about 50 bags left from 2017. Have you seen our homemade version of a Hamburger Helper freeze drying video? 😇 Freeze Drying Your First 500 lbs of Food - Batch 18 - Ground Beef, Pasta, & Cheese Sauce Meal ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wbJGAaWZBBg.html

@cherylb.9766 2 месяца назад

When you made your hamburger patties did you keep them on the thin side? Could you use premade frozen patties from the store? Thanks!

@SchoolReports 2 месяца назад

These were store-bought, premade frozen patties. We usually use the 5/1 or 4/1, 80/20 patties. www.chefstore.com/p/cattlemans-selection-51-beef-patties-80-lean_6952139/ We have used these for years (long before we started freeze drying) because we like the thickness and diameter. I'm too lazy to make my own patties. 😁 (Maybe I could buy a machine to make them?)

@gmwwc Год назад

Hey, I have black hehagonal glass bowls just like that! too funny!

@deddie4645 8 месяцев назад

My mom taught me to cook so I'm like 56 years of life. I don't think I've had hamburger helper 3 times in my life and I remember it being awful...... With a little more work, you could have lost. The hamburger helper did it all from scratch and it would be gourmet......

@SchoolReports 8 месяцев назад

🤣 True. I do real cooking all the time, but this was supposed to be about showing rehydrating freeze dried hamburger patties and the fact that the high fat patties (80/20) were still perfect after 4 1/2 years, not so much what was being made from them.

@resilientdad7436 Год назад

Awesome video, what do you think about preparing Hamburger Helper with fresh ingredients (meat, milk, mushrooms) then freez drying the cooked hamburger helper dish?

@SchoolReports Год назад

We did this mostly because a viewer had asked for an update on the raw patties, and I didn't have anything planned for dinner that night! We have done a number of homemade versions of Hamburger Helper and then freeze dried them, including this one: Freeze Drying Your First 500 lbs of Food - Batch 18 - Ground Beef, Pasta, & Cheese Sauce Meal ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wbJGAaWZBBg.html In general, I think it's a better plan to have most things cooked before freeze drying. I want as many things as possible/practical to be cooked first. (If it's a food that needs to be cooked) I have used pasta as an example when talking to people asking why bother cooking before storing. Pasta that hasn't been cooked will take more time and heat energy (at the time of eating) to get it ready to eat than precooked and freeze dried pasta. So, if we don't have power, fire, or time to cook, we will still be able to use it. In fact, you could eat the freeze dried pasta dishes while still dry and it's quite good. Also true for meats. There is a better argument for freeze drying and storing SOME of our eggs raw; raw ones can be used later in recipes.

@resilientdad7436 Год назад

@@SchoolReports Thank you for the detailed response!

@jeffrichards2011 Год назад

The factory default "drying cycle time" is 10 hours, (correct) Would you recommend one way or the other to extend that default dry cycle time from 10 hours to 12 hours? I'm asking because so often it seems that an extra 2 hours is added? TIA

@SchoolReports Год назад

On my 2017 machine, (with its old firmware) after the freeze time, which I set to 6 hours, it goes to the main Drying cycle which runs up to 30 hours. When the machine "thinks" it's dry enough (virtually every batch) it jumps past any of the remaining part of the 30 hours to the "Final Dry" cycle, which I have set to 11 hours. With my sister's 2022 machine, after the "Freezing" and then the "Vacuum Freezing" it also goes into the "Drying" cycle, but it doesn't seem to have a time limit of 10 hours; her machine has certainly gone more than 10 hours in the dry cycle. I haven't watched her machine enough to really know much about it, except that it does not run anywhere near long enough to finish the drying without adding a BUNCH of extra time. We set her machine for 4 hours of "Extra Drying" which would be the equivalent to my machines "Final Dry" cycle, and I don't think it's near enough. (I do think her machine has an issue with its shelf thermistor)

@jeffrichards2011 Год назад

@@SchoolReports Thank you so much. You have produced the very best videos on FD'ing. I try to send anyone who is even remotely interested in FD'ing to your channel, as your vids will certainly prepare them for the process.

@1165slugman 3 месяца назад

Obviously in disaster refrigeration might not be an option. Personally raw meats i would use refrigerated cold water and rehydrate in the refrigerator.

@SchoolReports 3 месяца назад

Thanks so much for watching and commenting! I agree 100% I rehydrate most raw foods using using cold/ice water in the refrigerator. 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. If the shelf life is not similar I'd rather have whichever would last longer. I'm not a food scientist, but I would guess that raw, freeze dried meat _may_ have a longer shelf life than cooked freeze dried meats. But it's just a guess based on some rancidity papers I've read, I have no personal data to prove this. But then you still have raw meat! - Not a fan. So far, the raw meats we've done have done great. We haven't yet experienced issues with our meats, cooked or raw, but we only have about 6 1/2 years experience with ours. Bottom line is - I don't know (meaning I have no proof) if it's better to store the meat raw or cooked, as far as how long it will keep. (We have very little raw meat stored. Maybe 10%?)

@darinkres7841 9 месяцев назад

Do you use oxygen absorbers? I apologize if I have missed something from previous videos. What do you use to vacuum seal your bags?

@SchoolReports 9 месяцев назад

Yes we use oxygen absorbers. I hadn't even realized that I'd cut the video so short that I removed showing the oxygen absorber. It was there - Oops! I don't vacuum seal our bags. Here is a short. older video with some of the raw patties - Freeze Drying Hamburger Patties - Raw ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-r_CWjR61Cd8.htmlsi=85NRMAmmo7xw64rO I didn't know if you're asking about vacuum sealing instead of oxygen absorbers, and I'm not against vacuuming the bags, but If I were to do only one or the other, I would take the oxygen absorber only over the vacuum only. I have no issue with doing both except cost of the chamber vac, time (maybe a minute per bag x thousands of bags), and the potential of crushing some delicate foods. I would always use oxygen absorbers for long term storage, even when vacuuming, because there is still going to be small amounts of air/oxygen between every particle of food. The oxygen absorbers will remove the oxygen exponentially better. Of course, both might be better. Vacuum sealing removes MOST of the air out of the bags, (and my or may not crush the food) but without an oxygen absorber, will do nothing for future oxygen that gets in. Oxygen absorbers remove (or convert) the oxygen that is present now and going forward into the future. If the bag has a lower pressure on the inside vs the outside, there will be a pressure pushing the oxygen in. The long term problem is permeability - oxygen and moisture ARE going to be going through the bag, slowly, forever. The better the bag the slower it happens. If you have oxygen absorbers in the bag they keep absorbing any oxygen that comes through. The oxygen absorbers we use are "guaranteed to absorb at least 180% of their rating". In one test we did they absorbed over 300% of their rating. The oxygen absorbers will take care of all the oxygen without any need for vacuuming. And with some foods if you vacuum it well, it would crush the stuffings out of the food, e.g. tomato slices, green beans or other delicate items. I would love to do nitrogen flushing (and I will someday) of the food when I open the drain valve, and when I bag, like the commercial producers do. It's really simple, I just need to find time and do it! Even with nitrogen flushing I would still add an oxygen absorber.

@christoff124 Год назад

have you tried using a chinese steaming pot? so the meat is elevated above the water and it will steam it. this way there is no actual direct contact with water and the meat?

@SchoolReports Год назад

No, I haven't tried a streamer. Probably worth a try. Steaming them would cook them, if that's what you're going for. I initial plan was to rehydrate them all and grill them. The plan just changed in the middle of doing them.

@elainek7157 Год назад

I noticed the beef doesn't look pink anymore after freeze-drying. Can it still be cooked to "medium"?

@SchoolReports Год назад

It is raw, so it could be cooked anyway people want. (I like my beef cooked well done 🤣and then cooked again!) I wonder how much the vacuum of the freeze drying (removing the oxygen) plays a part. meatscience.org/docs/default-source/publications-resources/rmc/2003/enhancing-meat-color-stability(3).pdf?

@AddictOfLearning Год назад

What type of milk(fat free/2/3/whole) do you freeze-dry?

@SchoolReports Год назад

We have freeze dried 2%, whole, and store-bought chocolate. We do mostly 2% because it's what we use the most, and have never freeze dried fat free milk because I hate it and you couldn't pay me to drink that stuff! 😁 We have done a number of milk videos, including this one: Freeze Drying Your First 500 lbs of Food - Batch 22 - Milk ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KrBIoDqGhiA.html

@jimrupp7549 Год назад

I have watched many of your videos. It appears that the HR free dryer is very dependable. Have you had to repair it? Other than changing oil or routine matinace.

@SchoolReports Год назад

Before I got mine I did read all the negative reviews and considered the percentage of issues I was seeing, versus the number they seemed to have been shipping, and took a chance. I've been very happy with mine, (5 + years) but was more leery about my sister getting a new one. (I don't like the new computerized cars, either) So far, so okay. Not perfect. (A couple of minor issues with hers coming in future a video/videos.) I'm actually surprised there are not more issues, considering the issues of shipping it and the 130 degree temperature swings and the multiple vacuum cycles for each batch. We've had our machine for just over 5 years 4 month and the next batch is 600. We've had only one time that our machine was down due to an issue with the machine. The power switch and power cord were getting hot. The jumper wire from the power socket to the power switch ended up melted down. We had to replace the switch, power socket, jumper wire, and the power cord. Easy fix. I suspect the jumper had bad connectors, (or was undersized) causing too much resistance, but the size look fine. (Though it's hard to tell when it's melted and I'm not an electrical engineer.) Not sure. The power cord was under sized in reality, but not according to the label, if that makes sense. I bought a new (longer) one that is labeled as the same gauge and it does not overheat, and the old one did. The old cord would get up over 120f, (maybe 140) the entire length, especially the ends .

@jimrupp7549 Год назад

@@SchoolReports Thank you for your response! I am looking at a HR Freeze dryer to purchase and have learned alot from you. I especially like watching your batch numbering, inventory methods and recording to finding your stores. I am getting a good understanding of how the freeze dryer woks manually too. Thank you so much.

@SchoolReports Год назад

@@jimrupp7549 The new machines, as far as I can tell from my sister's new machine, does NOT allow for the same manual control as the old machine. That being said, the biggest reason I run mine in custom mode is to be able to see the pressure, time and temperature information on screen while running. It looks like the new machines already display that info while running in the automatic mode and It still allows you to jump to the next cycle while running a batch.

@notshared2543 Год назад

Would beef stroganoff be good to freeze dry as a cooked meal?

@SchoolReports Год назад

Beef stroganoff is great for freeze drying as cooked meals! This is from way back before I started putting a lot of information in my videos. 😁 Freeze Drying Beef Stroganoff ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wdwABj3fRFw.html

@lesliewillie8735 5 месяцев назад

I am new to freeze drying. I have seen people having issues with meats going rancid? Have you come across this and any tips to prevent it?

@SchoolReports 5 месяцев назад

Thanks for watching and commenting. And thanks for the question. Do the same people have cheese, ice cream, eggs, etc? All of these foods have a lot of fat, a lot more than a lot of meats. We haven't had an issue with ours, _so far._ I am always concerned about it. Putting Lots Of Fat In The Freeze Dryer. A LOT! -- Responding to Anti Fat Comments ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-43ieIl3EB8k.html The funny thing is that I get lots of comments about fat for every food I do that has ANY visible/known fat in it, but not when I do ice cream or cheese or eggs! (or other foods with LOTS of hidden fats) I only have 61/2 years of personal experience with OUR freeze dried items, so I only KNOW it's good for about 6 years. I assume that some foods will have a shorter shelf life; Mountain House only gives their ice cream bars a 3 year life span, and by way of comparison, has freeze dried ground beef that's good for 30 YEARS and has PLENTY of fat. (15 grams of fat in a 37 gram dry serving. I worked it out once, and I think it worked out to about 7% fat before freeze drying. I would need to more than double the butter in this batch to equal the fat content of the ground beef.) mountainhouse.com/collections/freeze-dried-meats/products/ground-beef-10-can or Mountain House Beef Stroganoff with 12 grams of fat in a 61 gram (dry) serving. mountainhouse.com/collections/pouches/products/beef-stroganoff-pouch or Mountain House Scrambled eggs with bacon with 23 grams of fat in a 63 gram (dry) serving mountainhouse.com/collections/10-cans/products/scrambled-eggs-with-bacon-10-can I'm not a food scientist, but I would guess that raw, freeze dried meat may have a longer shelf life than cooked freeze dried meats. But it's just a guess based on some rancidity papers I've read, I have no personal data to prove this. The main mechanisms for the fats to go rancid involve water and/or oxygen and can be triggered by light and accelerated by higher temperatures, including cooking. It would seem that freeze drying some foods raw that have fat might be a good way to go. (Or maybe cooking at lower temperatures? 145ºf?) We are already removing the water, oxygen, and light. There are plenty of scientific and industry papers out there about food rancidity, and I've found them to be very interesting and informative; here's one - Chemists define roughly two ways a product can turn rancid: (Super simplified ) 1. Oxidative rancidity: Reaction involves oxygen 2. Hydrolytic rancidity: Reaction involves water Rancidity of Food: Introduction, Types, Factors and Prevention of Rancidity | Food Chemistry | Biotechnology www.biotechnologynotes.com/food-biotechnology/food-chemistry/rancidity-of-food-introduction-types-factors-and-prevention-of-rancidity-food-chemistry-biotechnology/14100 I am a big advocate on rotating our food stock, so I don't expect to have anything older than maybe 10 years. We see ours as a pantry as opposed to a SHTF stockpile. Remember, I'm just another idiot on the internet. I could be wrong. The #1 joke at our house is "But, I saw it on the internet!" Consider looking at what commercial companies are doing. That's where I look to for guidance. If they can do it, we probably can too. (with method adjustments)

@lesliewillie8735 5 месяцев назад

@@SchoolReports Thank you so much for answering my questions. I really appreciate you sharing you knowledge!

@rossy9539 Год назад

Do you have to sanitize your freeze dryer after processing RAW meat?

@SchoolReports Год назад

Do you have to? No. Do I? Yes! To me it's the same as handling any other raw meats; if I put raw meat on the cutting board I'm going to sanitize it afterwards. Same for the freeze dryer.

@Simsim3e Год назад

I would rehydrate with liquid whey

@Bama_J Год назад

Evening

@steelhorses2004 Год назад

ok now freeze dry the leftovers

@ann-or6ev Год назад

What is hamburger helper? Is it a spice? 🇬🇧

@SchoolReports Год назад

Vintage 80'S Hamburger Helper Commercial ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-cBXFgfVjn3U.html

@hydej1667 Год назад

😀 😛 🐸 😋 ❤️

@seohelpnow6686 9 месяцев назад

Mcdonalds Patties

@Simsim3e Год назад

Mummy meat! 😆

@SchoolReports Год назад

🤣

@misterp158 Год назад

good stuff,

@SchoolReports Год назад

Thanks!

@Noah13ify 9 месяцев назад

Yes it's freeze dried but it's safety raw....

@aboutdawntoday Год назад

To go through all this effort to end up using hamburger helper is a travesty. I am just sad.

@SchoolReports Год назад

Your comment actually made me laugh! I agree - Yep, Hamburger Helper. 🤣 People _demand_ rehydration video and sometimes it just ends up in Hamburger Helper! Freeze Drying Hamburger Patties - Raw ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-r_CWjR61Cd8.html

@24acresofparadise 10 месяцев назад

I love hamburger helper stroganoff so that would not be a travesty for me!

@mailjunk8834 7 месяцев назад

Downloaded one of their cookbooks volume1. What a dud! Not worth the $20, in my opinion its a big rip off!!!

@SchoolReports 7 месяцев назад

What is this in reference to? Who's cookbooks? I have no cookbooks. (Or anything else for sale) Perhaps you posted this to the wrong channel.

@mailjunk8834 7 месяцев назад

You are correct my apologies for the mishap. I was referring to Live Life Simple and somehow got you mixed up. You may want to consider putting together a cookbook, I am sure you could do a much better job than they did. @@SchoolReports

@SchoolReports 7 месяцев назад

@@mailjunk8834 Thanks for the clarification. I sorry to hear that you feel you didn't get your money's worth. $20 for an download? If I did an online, download book, it would be free. (With donations accepted. If things like that are good, people are happy to pay, and often more than I would ask:) That's kind of funny that you accidentally left the cookbook comment here! 🤣 The person from that channel left a comment on my video about _Responding to Anti Fat Comments_ saying that I was ". . . taking cheap shots at my (his) channel, videos, thumbnails. . . " I had no idea who it was until someone told me the channel used to be called something else. Talk about narcissism. I was taking shots at *_every channel_* that uses those mouth open, shocked face, click-bait thumbnails! 😇 I stopped watching anyone else's freeze drying channels (except Catwood Cooking, and they have not been posting) years ago because I couldn't stand the incorrect information I was seeing. I'm sure I'll make mistakes, but I'll own it!

@SchoolReports 7 месяцев назад

If you have time, please check out the first minute of this video. It's the one I was referring to in my other comment. Responding to Anti Fat Comments ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-43ieIl3EB8k.htmlsi=dP6eH2ZI1hEsRaYS

@1165slugman 3 месяца назад

I discontinued watching because it's just sales oriented. Early on I purchased something he pumped how great it was and it didn't work. Then was pumping another one because the other one didn't work. I was done going there