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Topic #foodpron

Total posts: 16

@Specter

Freeze Dried Food for Quarantine Prep

#foodpron #CoronaSurvival I have been posting for a while on using my Freeze Dryer to store foods with and how good they taste.

Never E V E R, did I imagine that just a few months later I would actually be needing the foods I stored to survive on because stores are closing or out of stuff because of this Corona scare.


Here is a link in case you wanted to look into one of these for yourself:


https://affiliates.harvestright.com/624.html

(some ad blockers may lock on this because of the tracking on it, just tell it to ignore once and go to the site if need be)


If you use my affiliate and purchase one I get a bit of a kickback and absolutely would appreciate it. If you do so, drop me a line here and i'll tip you some tube for the trouble.


I have been playing around with it and find that I can put mason jars in there too and vac seal them. This way if you want something in a container that's a bit more sturdier than a plastic bag, you can air tight a mason jar. Leave the lid slightly loose, draw a vacuum on it, when you release the vacuum, the lid deals then you just tighten the ring to hold it down. This would also come in handy for storing larger portions so you don't have a bunch of bags around. Once you open a bag, it 'damages' it so you can't reuse it, you cut it. But with a mason jar, you can fill it up with your favorite foods, take what you need out of it, then put it back in and seal it right back up, over and over again. Also since you are sucking the air out of it, you probably don't need an oxygen absorber either, which would save you some money on the overall process of long term storing your survival food.


Today I did up some corn. Just a bag from the grocery store that was frozen, and I freeze dried it, and also some sliced carrots. These turned out really good. Dried they made an awesome snack, just pop em in your mouth and crunch time. Carrots, especially bigger ones can have a bit of a bitter component to them, but I am finding that freeze drying them, brings out the sweetness in them a lot better and they are really good to eat dried. Let's not forget that they also will last years and years once dried properly.


I also did up some asparagus spears again, this time I took some cream cheese and put roasted garlic in it and coated the spears with it and freeze dried the entire thing. The cream cheese does not want to stick too well, I ll have to work on that but OMG yum.


Another use I am finding is that, people really should keep medicine's stocked up too, especially stuff that you may really need to survive, ie blood pressure pills, heart pills, stuff like that. Vacuum packing them will keep them very fresh for storage and just rotate them out every 6 months or so.


Although it is a bit late now possibly, you may want to consider one of these machines for the future. This is proving that, when you need the government to help you, you are on your own. If you are a member of a group, lets say a church group, or gardening group etc, you may even all pitch in to get one so the price is lower and can possibly also write it off on your taxes.


If anyone has any questions at all about the machine, or the process, PLEASE by all means feel free to leave a note here, DM me in the Discord forum or anything. Im still just amazed at all the new ways to use this thing I am finding. Vacuum marinating is wonderful too.


Take care and here's the link again if you want to look at a Freeze Dryer for Survival Food Storage


https://affiliates.harvestright.com/624.html

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@Specter

Sauteed Scallops with Garlic and other seasonings. Step 2: Freeze Dry them!!

#foodpron @FreezeDry


Today I decided to do up some sauteed scallops. I was going to do them on the smoker but the weather is crappy so indoors it is. I intend to freeze dry these to go along with the current series I am doing on freeze dried foods, so deep frying, did not seem like the best method. Battering, frying, drying, then adding water afterwards makes for soggy breading, ick..... so sautee it is.


I put the scallops into my trusty Cast Iron skillet (no comments on the rust, I am recuring it, besides it adds character.... that's my story and im sticking with it!!! ) and away we go.


For seasonings I used a big spoonful of fresh crushed garlic, some Cajun seasonings, and some Caribbean Jerk seasoning. The CJ was because I was trying to offset the bite a lot of garlic can have at times in scallops. For some reason, when you add a lot of garlic to scallops, they can impart a bitter taste. The CJ gets rid of that. Also being cast iron, until they started to get going, I did not want the scallops sticking to it, so added a big dollop of bacon grease to the pan first and let it coat. (Everything is better with bacon right?)


Picture-1

Scallops are very moist, ok lets just say it, WET. As they start to cook, the pan will fill up with their water. As you will see by the pictures I am going to put on this post, this is not a bad thing. The water gets them all coated, and helps spread the heat evenly through them, and more importantly, gets all the goodness of the spices you added, infused into and cooked into them.


Picture-2

Once they finally get cooking, they will eventually start to boil. This is a GOOD thing. Once they have boiled for about 5 minutes, you know they are cooking, and the spices are flavoring them nicely.


Picture-3

Once they have boiled for a good 5 minutes or so, you know they are about cooked. You want to get the liquid out so you can at the end, braze / sear them, whatever you want to call it, BUT, you don't want to take 20 minutes to boil all that water off. You don't want them to overcook and become rubbery. So what we do now is we pour the majority of the liquid off and leave just a little in the bottom of the pan to finish cooking them.


Picture-4

As the liquid boils down, you want to keep stirring them around, you want them to get a slight braze on them, and the liquid to get thick. Note you do NOT want to cook them dry, this will start burning them, not good, and worse yet, burn all the spices and stuff to your cast iron skillet and make a horrible mess you have to try to clean off afterwards w/o ruining the cure on the skillet. When the liquid starts to look sticky, take the skillet off the heat and use your tongs to remove the scallops and serve em up. You can also use a rubber spatula / flipper to scrape the bottom of the pan as well to get the spices and garlic pieces off too. if you are serving them right off, this makes a great glaze to them.


Oh this is food of the heavens !!!


Picture-5

I am going to freeze dry these scallops to see how they turn out, and how well they re hydrate. I predict they will be awesome, and that will be a later post when I do this to share how they did during the process. This is them laid out on the drying tray to go into the Dryer.


Note: The liquid you poured off, you can use for another batch, or use as a base for a seafood broth or whatever you wish to. It will add tremendous flavor to whatever you put it in. To store it though, you MUST freeze it, being it has seafood in it.


Please feel free to leave comments.

Specter

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@Specter

Mashed / Riced Potatos, Full Loaded ...Freeze Dried ... Follow Up.

#foodpron @FreezeDry


Ok Folks, here is the result of the potato's freeze dried. They are very light and somewhat crumbly. They won't break at the touch but you could crumble them pretty easily if you wanted to. I was curious what it would be like popping one into my mouth like it is. I was afraid it'd be like gulping a tablespoon of flour, where it sucked all the moisture out of your mouth, leaving you gasping, but it was not like that at all fortunately. They are kind of like Biscuits, just a bit crumblier,..... well.... and dryer too. They will rehydrate in your mouth and you will taste all the flavors of them.


The above worked ok, but potato's are really supposed to be eaten hot, so I poured a little boiling water on them. They sucked the water up like a sponge! It didn't take much water at all either, maybe a teaspoon full. Excess water will lay in the dish so when reconstituting your food, go very easy on the water, you don't want to turn your meal into soup.


They tasted exactly like when I took them out of the pot when I made them! All the flavors, the cheese, the garlic! and everything came rushing back at me, and the aroma even came off them like they were fresh baked.


As for popping foods right into your mouth. Pretty much anything can make a tasty snack but Id have to honestly say you should probably just save that for fruits, maybe veggy snacks / sticks and possibly candy / ice cream items. Meat's are not bad either but the texture is a bit odd until you get used to it.


I will attach 3 pictures. 1 of a hunk of dehydrated taters on a dish to show what they look like. 1.after I poured a tiny bit of water on them and they are ready to eat again, it took literally maybe 20 seconds to re hydrate. and 1 of them sealed up in a vac pac bag. They recommend that if you are going to store food long term, ie years and years to put an oxygen absorber in the bag with your food to help prolong its longevity but if you are only doing storage for a year or so, vac sealing and lighter weight bags work just as well. (so do mason jars BTW)


This food Freeze Dryer is a huge boon to the Prepper, you can make you OWN food, and you know exactly what is in it, because YOU put it in it. It's a heck of a lot cheaper than the store bought stuff or MRE's and you are not limited to a few chemical packed items. Your choice of meals is limitless.


For those who can their food, while it is a bit more expensive up front, the food lasts a lot longer, and it's an easier process overall and you don't have to worry about Botulism. You don't have to worry about clunky mason jars to hit the floor and shatter either. It's a lightweight plastic bag.


For those who live in Hurricane areas. When the power goes out for a week, can you get hot water somewhere? If the answer is yes, then you have FULL HEALTHY meals right at your fingertips. No garbage in a bag, no 5 dollar a packet MRE's, but real food to keep your family fed for a few days or a few weeks even. How long it lasts is up to how much you decide to store away. By the Way, Freeze Dried food does NOT require a freezer to keep fresh, unlike frozen food. When your generator dies 3 days into the hurricane, so much for all you food being safe... not a problem if you have a freeze dryer.


This also great for camping trips or hiking and trail snacks.


If you were interested in learning more about a food freeze dryer. Here is a link to a good place to buy them at

https://affiliates.harvestright.com/624.html


They are having a sale right now until I think December 5th, so you will get them probably at the lowest prices you will see all year. I called them on the phone and talked extensively before I bought mine, they are very helpful at answering questions you may have.


Also, if you own a business, depending on what kind of business, and your business model, you can also possibly write this off on the business too to offset the price a bit.


If you have any questions, please feel free to ask here and I will be happy to try to answer them for you. I .. man I am falling in love with this thing.


I went fishing today and am going to smoke some fish and shrimp that we caught. I will dry those next and put up a cleaning video for you too.


Specter

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@Specter

Mashed / Riced Potatoes Fully Loaded. Yum!!

#foodpron @FreezeDry I love mashed potatoes. Unfortunately they are a pain in the butt to peel. What I did was just quarter them to cook them, and then ran them thru a ricer, removing the peels from the ricer every batch. The peels I put aside.


I don't just do potato's I love to load them up with plenty of other goodies. I typically will put Butter, Fresh Garlic (lightly roasted in either Walnut or Macadamia Nut oil), Sharp Cheddar Cheese, Sour Cream, and Heavy Cream in them. The cream helps with the creamy flavor and helps thin them out a bit to mix everything too.


Now the peels, most of the vitamins are in them I am told, plus I don't like to waste food. What I did was I put the peels that I removed from the ricer, into a food processor, along with a little of the Cream I was using to give them mobility, and ground them up into a fairly small consistency. I was thinking of possibly just using the egg beater, which is standard when making mashed potatoes but that would not grind the peels up into small enough pieces I did not believe, so went with the food chopper / processor.


This I then mixed into the potatoes with the rest of the ingredients and mixed them all up very well with a big spoon. The nice thing, is the peels, this way you can make them as big or as puree'd as you want them to be.


The picture you see is the potatoes in a plastic bag, which is how I store them in the fridge for future use. It doesn't look nearly as good as it actually is to eat!!


What I plan on doing here now is, I am going to make patties out of the tater's and then freeze dry them, to see how they turn out. I think they'll turn out pretty darned good. Then just add a bit of hot water and you have instant potatoes better than any box could ever hope to produce!!


Please let me know what you think in the comments section.

Thank you

Specter.

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@Specter

Smoking Beef Chunks / Scraps to make Freeze Dry Jerkey instead of Traditional Jerky. Less salts, more flavor!

#foodpron @FreezeDry

So I got to thinking, lets try some Beef Jerky. Not sure how it will turn out texture wise since traditional jerky has some moisture in it and freeze drying well.... doesn't. On a plus side, since it IS freeze dried, you don't have to worry about it going bad really, so don't need to drown it in a ton of salts and nitrates as preservatives like you do with jerky. I did marinate it though.


At first I was going to just cook up some Sirloins and then cut in strips and dry them, but in the process I found a bag of frozen meat pieces in my freezer. I remembered they were a denuded top round I bought a few months ago, these were some of the trimmings that needed additional cleaning but were not really enough for a meal by themselves so I bagged them for future use.


Then I remembered that I heard someone talking about vacuum marinating that it brings the flavors in really well and in short time too. Well waddya know, I have a BIG vac chamber.. my freeze dryer! I cleaned up the meat pieces and put them in a deep dish and put marinate on them and rolled them around real good and made sure they were mostly covered with it. I then took the trays out of the FreezeDryer and put the marinate bowl in there and went into manual mode and hit the vaccuum pump and let it set for about 10 minutes. It was crazy to watch. The meat with the marinate looked like it was boiling in there but the temp was cold! It expanded too like a sponge, wierd.


Ok sorry to get wordy but long story short, they turned out stupid crazy GOOD! The taste was through all the meat and it about melted in your mouth too.


So I have a bunch of bite sized meat hunks I am freeze drying to see if that is a suitable alternative for jerking the meat. I think it will work and worse case, you just add a spray of warm water and it redydrates into nice tender chunks of meat, unlike jerky which is always going to be like salted leather. I will post pics once they are done and let you know how it turns out!

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By D4RKJ0K3R

I just donated 5.0 TUBEs ($ 0.05 USD)

@Specter

Emergency Rations. Squash and Ham, Easy to make, Great Flavor, Nutrition to Keep you Alive

#foodpron @hamonthegrill I have been using my free dryer to make portions of food that wile are ready to eat gight now, are instead l They are being freeze dried and bagged sometimes with the air removed from the package. Sealing then this


If you are smartr, you will make up a LOT of survival bags, each one capable of lasting years under their seal.It's not that had, just need someone who isn't a crack head to operate it properly nd be trustworthy on what goes in.

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By Specter

During a major event, food is going to turn scarce. Even if you have a quick stash to ride you over. Once you made those 196 pancakes, 4 lbs of back bacon and whatnot, what are you goig to do with it now? Ir your electricity is down, so is the fridge and freezer, now the stuff risks spoiling. THIS is wheRE you Freeze Dry it. Once the process is complete, the food will now last upward of 20 years ifyou handle it right and has full vitamin to it as well.


If you got animals you butchered, freezer works ok, but sucks a lot of energy to rujn. Jerking may work but is a bit odd and can get rancid. Freeze drying and bagging individual portions is the way to store it with no worries about freezers, ice or aything going away and rining your food. Once they are freeze dried, a little warm or hot water is all you need to bring them back, flavor and all.


Ill post later with more info on how to use the freeze dryer as a survval tool.

@Specter

Freeze Dried Ham and Squash, Amazingly Good!

#foodpron @FreezeDry

Well the squash and ham are done and I bagged them already. They are amazingly light, they feel like pieces of styrofoam they are so light and have kind of that scratchy feeling too if you rub them, like styrofoam. I bit into a piece of the ham and squash dried and well, it was odd, it was kind of crunchy, well, like styrofoam, but awesome tasting styrofoam!


To rehydrate I just put a little bit of hot water in a plate and let the meat soak for about 3 minutes then microwaved it for about 20 seconds to make it hot to eat. If it's still a bit crunchy just turn over in the water and let set another minute or so. Overall I probably should have waited 5 minutes to avoid tinkering with it, as it will only absorb what water it needs.


The most amazing part of it, the squash, tasted just like I pulled it off the grill. The texture was pretty identical, and the stunning thing, even the nuanced flavor of the hickory smoke in it was preserved. We have all tasted food with that artificial smoke flavoring in it and it's pretty disgusting. For those who have had the pleasure of eating a piece of meat that was properly smoked, and you taste that subtle flavor aspect of it, you will definitely appreciate how freeze drying maintained that subtle flavor and does not make it taste artificial or overpowered. The texture of the ham was pretty close as well to original. It was a little stringier but that may have been me not letting it rehydrate long enough.


I am still just stunned how good the food turned out and the fact that it has a shelf life of a few DECADES. Also, unlike canning and mason jars, if you drop it, it won't shatter and make a horrible mess. Being it's dried out, the worry about Botulism if you can it wrong is pretty much eliminated too. Now to figure out what I want to do next!

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@Specter

Hickory Smoked Squash with a Garlic, Butter, Cane Syrup glaze.

#foodpron @FreezeDry One of the things I love about the fall season is that all the squashes come into harvest. I love all sorts of squash, butternut, spaghetti, acorn, you name it and if you cook them right on a smoker and give them a little bit of hickory flavor in it, they are pure heaven! I must admit the squash was a little bigger than I anticipated so I ended up smoking the bowl end with a bit of brown sugar, butter, cane syrup home made by one of my friends down the road who grows his own sugar cane, and a touch of home grown garlic. The other one I cut into slices and quartered and put in a bowl with a bit of the same sauce slathered all over it and covered so it don't dry out. As anticipated they turned out awesome. The halves I let cool down a bit and was able to put them in the meat slicer and cut them into rings, which are now in the freezer for preps to freeze dry tomorrow.


The spaghetti squash came apart as they are apt to do, so what I ended up doing with that is scooping it out and making like patties ouf of it,kind of like squash hash browns. The Hickory smoke flavor and butter was just right on them and I can not wait to see how they taste once they are freeze dried. I really am interested to see if Freeze Drying does actually preserve all the flavors like they say it does.


I also made a ham as well, which was Honey / Mustard glazed with a bit of garlic and cajun spices to bring it up a bit. I did the ham with Maple and Cherry wood and it does best when you cut it all off the bone, and put EVERYTHING in a plastic bag in the fridge and let it set overnight. That way the smoke flavor, the cherry wood, and all the spices gets infused through all of it. I will also be freeze drying this to see how it works as well.

Stay tuned and I will post more pictures of the Freeze Drying process for you!


Please feel free to leave any comments or suggestions you may have.

Thank you

Specter

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@Specter

Freeze Dried Coffee. Whuda Thunkit! :)

#foodpron @FreezeDry So I bought a new freeze dryer for storing foods. So far I like the idea and really like the unit. My first attempt, you guessed it COFFEE!! It turned out really interesting! The flavor is still there, even some of the more nuanced floral's in the aromatics, which really impressed me. Very both surprised and pleased.


Remember all those pics of all that yummy food I shown to you earlier? Stay tuned as I show you the same awesome artery screaming, heart clogging goodness of the south in Freeze Dry Form.


I tell my sister about some of the stuff I made and how good it turned out, and really wanted to send her some, but you can't mail food, it goes bad. Not anymore! This stuff has a shelf life of 25 Years I am told when done properly.


I can't be with the family for christmas because we are spread across the globe, no biggie, I can mail them the 'Thanksgiving Dinner' they rehydrate on spot and we can via web cam or however, still have the family dinner complete with all the fixings!


I am really excited about this one.

If you would like to check one of these units out yourself, here is my link:

https://affiliates.harvestright.com/624.html

yes I will get a small kickback if you purchase one, but even if you don't there are Sooo many links to other sites with a ton of info on freeze drying food. It's a lot simpler than canning and lasts longer. Hey canners, preppers, this is for you!


Specter.

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@Specter

The Bacon Breeder Reactor

#foodpron Deep Fried Bacon, in Pure Bacon Grease. Cooks in about a 1.5 min per batch. Crunchy, very tasty and less grease carry over on your meat. Fast and awesome for breakfast or anytime! DF burgers are super yum too!

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