Search the Community
Showing results for tags 'Freeze Drying'.
Found 8 results
-
Host's note: this topic is continued from Freeze Dryers and Freeze Dried Food (Part 1). Hello everyone, We are new to this discussion having just purchased and rec’d our freeze dryer a week ago. I have read with interest the exploits from all of you over the last 20 pages and simply want t...
-
CALLING ALL FREEZE DRYER OWNERS: Project: Freeze Drying: A Quick reference guide for Tips, Hints and FAQ’s for Freeze Drying. i.e. Collector document. As part of trying to organize all the different questions and topic discussed, I made a proposal to organize the different topics for new and seaso...
-
Hi. Found this forum via a search engine regarding home freeze drying. Thanks for adding me to the community. We are about 6 weeks into exploring this addictive process and try to run it as often as possible with a variety of meats, vegetables and other good stuff (lets not forget ice cream sa...
-
I am looking for some advice on how to work with freeze dried fruit powders. I am using the powders to create purees by rehydrating with water. The end result either comes out very thick & heavy but very flavorful or thinned out & little flavor. I was looking for a way to make the thicker versio...
-
I'm a bit of a food geek - I've got a lab background and often fall back on familiar lab equipment for various projects that I'm playing with. I have an extensive collection of graduated cylinders, beakers, flasks, thermometers, refractometers... Back in 2006 I purchased a used lab va...
-
Well, I've been trolling eBay for a while now, and finally found one of these beasts in good condition at a reasonable price. Now the fun starts... I'm brainstorming ideas on what to do with it. Gourmet astronaut ice cream? Crispy cheesecake? Some weird variant on beef jerky? What else?
-
I'm extremely interested in freeze drying food. The process involves freezing food and then placing it in a strong vacuum. I know you can do a work-around by freezing slices of things and placing them on a perforated tray in your freezer for about a week. The idea being that the water sublimates wit...
-
I found a source- nutrifruit. It seems quite expensive- 24$ for 142g or 5 oz. I was wondering what you use? I thought to use not only in ganache or for rolling truffles in but in the couverture- does anyone use itfor this application? Thanks
