American Goulash Freeze Dried Bibs Style Ep325

[@ranmia5522]

Don't stop making these videos. We luv them. Thank u.

[@JohnInBibs]

Glad you like them!

[@nomad211d]

Nice one John!!! Going on the list. Thanks for everything you do for us!!!!!!!!!!!!!!

[@JohnInBibs]

Thank You!

[@butchbroussard8468]

American Goulash...my favorite!

[@kayemoore]

Thanks for all the rehydrate info. I’m with you and I’ll just let it go longer. Nit everything is five minutes… with you I should say, “at least not yet” lol THANK YOU!

[@JohnInBibs]

Thank you and thanks for watching!

[@Jozehaze]

Another great one John! Definitely gonna try this your way. Thanks😊

[@JohnInBibs]

Hope you enjoy

[@AJ-4200]

Your comment about the Mountain House CEO and big ice crystals was really interesting. When you're trying to freeze (not freeze dry) delicate, watery items like strawberries, the opposite is true - you want tiny crystals. I'm wondering what other foods the "best way to freeze" approach is NOT the best way if you plan on freeze drying.

[@robertcearley7777]

I made this recipe for me and my family. Everyone loved it. Thank you John!

[@jeffwilliams5256]

I am making meals for my mother. I follow your channel and she is getting quite the variety in meals. Thank you!

[@JohnInBibs]

Thank you that is great news!

[@bonnieevans1101]

Can't wait until I make great job😊

[@sandycaulkins7441]

Yum, I add mushrooms also

[@JohnInBibs]

Yum!

[@marilynweber7957]

You sound so much like my BIL John that I always laugh when you start talking . . . His voice is so distinctive that it's hard to imagine that you're both named John and that you aren't the same person.

[@debraramirez9144]

Great video as always 👍

[@JohnInBibs]

Thanks again!

[@richardking9352]

Great job again John..........

[@JohnInBibs]

Thank You

[@dwayneneitzel4684]

Thank you. You are hitting a favorite meal.

[@JohnInBibs]

You are so welcome

[@williamsmith5610]

Thank you for another great video.

[@derr2438]

I admit, I have become a diehard fan of JIB! Both cookbooks, I recommend.

[@whatafriendwehaveinjesus5354]

Thank you so much Sir. You are such a great teacher.

[@Bama_J]

Hey yall!

[@JohnInBibs]

Hey

[@louisianacooker321]

Thank you so much for showing how to make good meals. We lose power in the winter for days at a time and this is just what we need to have on hand. I have just ordered the bag sealer through your store. It is finally about to get cool enough in Louisiana to run my new freeze dryer and I plan on running it 24/7.

[@JohnInBibs]

Thank you and Happy Freeze Drying!

[@richardfitsingood6248]

I tried this recipe it turned out great. Thanks John.

[@frozenright]

Outstanding !

[@JohnInBibs]

Many thanks!

[@robingirven4570]

Looks fantastic! So glad you figured out the pasta trick.

[@JohnInBibs]

Yes! Thank you!

[@cherri_p]

For this particular recipe, is there a reason not to just put the sauce mix in with the noodles when you bag them rather than putting the sauce in a separate bag? I see a lot of people doing that with noodles that are not cooked, but curious on the noodles that will rehydrate in 5+ minutes. Learned so much from you and also bought both of your books. I would like to get some of those MRE bags, but store is down for maintenance :(. Will check later. You actually inspired me to make American goulash for dinner last night and it was oh so good, fam ate it up.

[@JohnInBibs]

This was my first time of using a sauce with my noodle technique (except for mac and cheese, which i will always do separately because the cheese sauce needs to be so thick that the noodles would not rehydrate) I had no idea until I tried it. Not wanting to waste the sauce is why I bagged it separately, now that I know it works by mixing with the noodles I will just add the sauce to the bag. I will however freeze dry them separately still for this reason: If I try to mix the sauce with my swollen soft noodles i think it would damage the noodles, check out my next video in a week it will be chili mac and I do just that.

[@cherri_p]

makes total sense@@JohnInBibs Thank you!

[@lindahartman253]

Idea did you try when you read hydrate the noodles separate from the sauce use the water from the noodles to rehydrate the sauce and see how that works

[@240weatherby3]

Looks good

[@mindyhill2381]

Really enjoyed this video!! On our list to try, maybe tomorrow! We have enjoyed everything you've made. And we have done our noodles your way, and they turn out wonderful! Thank you! Happy Holidays!

[@JohnInBibs]

Hope your Holidays are happy too

[@bmills284]

Making this right now. Thanks for all of the work and the explanations. I have your 40 Freeze Dried Meal Pouch Recipes book. I went to look this up in the because I'm basically lazy and didn't want to write it all down but the book stopped at 307 and this one is 325. Hope there's another book coming soon in your spare time. LOL. Thanks again . I appreciate all you do.

[@JohnInBibs]

It is a lot of work, I figured the hours spent writing, editing etc I made about $4 an hour, LOL

[@bmills284]

I get that. just writing down the recipe and instructions was a lot. I'm assuming you enjoy having a life. We all Really appreciate all you do for us to help navigate this new freeze drying world.😊

[@bmills284]

I had a coffee creamer blowout which caused me not to get my goulash and noodles into the freeze dryer on time. I had the noodles soaking in fridge over 24 hrs. are they too soggy to use now?

[@janekirk8224]

So how long is the shelf life on this?

[@judypatterson4132]

how do you think it would work if after you put your noodles in the fridge to soak and then drained, if you added your sauce to it, mixed it up and then freezed dried your portions. have you done that in a previous video. I am planning on trying your noodle prep and see how it does.

[@JohnInBibs]

This was my first time of using a sauce with my noodle technique (except for mac and cheese, which i will always do separately because the cheese sauce needs to be so thick that the noodles would not rehydrate) I had no idea until I tried it. Not wanting to waste the sauce is why I bagged it separately, now that I know it works by mixing with the noodles I will just add the sauce to the bag. I will however freeze dry them separately still for this reason: If I try to mix the sauce with my swollen soft noodles i think it would damage the noodles, check out my next video in a week it will be chili mac and I do just that.

[@brucelarson4283]

Looks great john!! Right now im doing a batch of gyros with all the sauce and fixins. Ithink it will work on sailor boy pilot bread 🤔

[@JohnInBibs]

Sounds great!

[@brianschindler1511]

👍👍👍👍👍

[@mariataylor1534]

Another great video. Just ordered your book hope this recipe is in it.

[@JohnInBibs]

Awesome! Thank you! Don't be angry but the book came out before I made this. Sorry!

[@mariataylor1534]

@@JohnInBibs oh darn 🙂 that’s ok I’ll just have to watch your video.

[@Judten1]

Hello John. I’m pretty new. I understand about the noodles. That’s great and thank you. But as I’m watching your videos, and one you made 4 years ago you did tuna noodle casserole with the egg noodle made in with the casserole. Would you have done those egg noodles different with knowing now about the soak method? Maybe you knew it and didn’t plan on the tuna casserole being a 5 minute meal? So much to learn it can get overwhelming. Thank you.

[@JohnInBibs]

No I would not do it differently, As I stated (maybe not in this particular video) egg noodles and angel hair spaghetti both FD and reconstitute beautifully. You do not have to do anything special with those two.

[@Judten1]

@@JohnInBibs Thank you!! Entered in my notes book! 👍🏼

[@marilynweber7957]

Unfortunately when I seal my small bags like that it goes all the way to the zip so I can never reseal them as needed. I use a hair iron. I need to find the sealer that came with my freeze dryer - that may work to make a smaller seam I hope. We moved and I just haven't found it - why isn't it with the freeze dryer? I don't know - but my family helped lol

[@dannybelisle7433]

How long is the storage time ?

[@Monique112]

Great video! Love how you show the final product reconstituted. I’m wondering if I did the noodle soaking for 8 hrs trick, then drained the noodles and added the sauce and freeze dried it all together if I’d get the same results? Has anyone tried that with any luck?

[@JohnInBibs]

The only problem i see with this idea is the soaked noodles are very tender and may turn to mush while stirring in the sauce.

[@Monique112]

That makes sense, I’ve heard of mushy noodles and would definitely like to avoid that. Thanks John!!

[@charlesapgar3254]

Just wondering where you got the bag sealer that you use In. The video

[@JohnInBibs]

From Amazon, here is my affiliate link to my store. I earn a small commission on qualifying purchases amzn.to/3MmtG8C

[@bonnieevans1101]

Hi John I wanted to ask you where you get your case of bags from ty my friend

[@JohnInBibs]

ROFLMAO I am not sure if you are being serious..... When talking about the bag by the case I mention the website 3 times and even verbally spell it out. Topmylar.com

[@lisafaulkenberry4009]

Where do yo get the green dividers?

[@JohnInBibs]

www.freezedryingsupplies.com/?rfsn=6730675.03c6c1

[@jdhiv4]

You want the LARGEST ICE CRYSTALS ???? Can you elaborate please? Larger ice crystals do more damage to food cells.

[@JohnInBibs]

Hear is a clip from Mountain House it is short. They have been FDing since 1962. In the short clip he explains it better than I could and it works. Actually I add moisture to many of my items that I have problem FDing. kzbin.info/www/bejne/hauyp6Z6i7GSh5o