Freeze dried COSTCO // Rotisserie Chicken, Pumpkin Pie, Lasagna, Mushrooms, Olives

Freeze dried COSTCO today! We are freeze drying all of my favorite things from the preppers & bulk foodies dream store. Make sure your membership is up to date, grab your oversized shopping cart and hang on. We are doing freeze dried rotisserie chicken, famous dave's spicy pickles, stuffed olives, whole garlic cloves, mushrooms, lasagna and pumpkin pie.
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#freezedriedcostco #freezedriedpumpkinpie #freezedriedmushrooms #freezedriedgarlic #freezedriedfood #freezedriedpickles #freezedriedchicken

[@bornonthebayou7926]

I cut my lasagna into cubes prior to freeze drying then rehydrate as I would spaghetti with meat sauce. One of my favorite dishes to to freeze dry.

[@live.life.simple.]

Good idea. It does seem like small portions freeze dry and rehydrate better.

[@louann9254]

I freeze my applesauce on a cookie sheet and cut it into cubes as well before freeze drying. I can even overlap the cubes on the pan

[@pattimessenger6214]

Most of the liquid in the chicken tray is it’s own juices. When I buy a rotisserie chicken I serve hubby and I our favorite parts. Then I pick the bone sans refrigerate the meat. The bones and skin and the lovely juices from the container go into a pot of water, and simmer overnight for an amazingly delicious chicken bone broth. If you’re still concerned about the chicken fat in the broth, refrigerate the broth. Th fat sits on the surface nd is easy to scoop off, especially when chilled. I’ll be ordering a freeze dryer today. I will be trying to freeze dry bone broth, the same way you did milk. I’ll freeze it first. It would be amazing to be able to make my own broth for a powdered soup base.

[@Amsayy]

Yeesss. Great for home made freeze dried ramen and chicken noodle soups!

[@DFamFarm]

I liked the video but every cut on the bare counter made me cringe. Like fork tines on teeth. Like chewing aluminum foil.

[@craiglawrey7518]

I was going to say the same thing until I saw your comment. Lol.

[@fredbecker607]

Cutting boards are so cheap!!!!

[@miken8336]

Yes, stop killing that knife edge on that beautiful granite

[@samr1338]

He has 177k followers don't think he cares, lol.

[@DFamFarm]

@samr1338 He did appreciate feedback and 2 yrs ago, he didn't have quite so many. Way to come to the conversation late in the game, though. Crisp high five.

[@timothygleason56]

You’re killing that knife!

[@GlennAycock]

I freeze dried a lot of the rotisserie chicken. It has a strong flavor but reconstitutes great in soups. I also did the lasagna and found that the best way to reconstitute it for hiking trips was simply mixing with hot water. Yeah, it changes the texture but still tastes great!

[@myfirstnamemylastname2994]

that's right and so it makes more sense to me to have ingredients that are essentially already cooked except for boiling water like any sort of instant noodle soup and just make yourself lasagna texture soup with the cheese in a separate packet if you like to be sprinkled on like parmesan

[@debbieboe4068]

I’m new to your channel and to freeze drying. Thank you for all the great information! I heard of freeze drying the pumpkin pie, but they cut it into small bite sized pieces and then ate them as a snack that way! Something new to try perhaps! Thank you again for having all this great information out for the rest of us.

[@revamcconnell470]

I did not think about using the bamboo steamer. Thank you!

[@live.life.simple.]

it's very helpful for certain foods

[@shelbylamothe8833]

Rotisserie chickens are great! So are the scalloped potatoes and frozen fruits and veggies. We get checked out pretty quickly at our Costco here, even when very busy. But, yeah - we spend a ton lol

[@tennesseedanielauthor1825]

I love “cheat” foods for freeze drying. Been doing this since 2015. My FD book is almost done!

[@dianetsmpel7201]

Love to get one

[@laprepper2266]

We have a ton of produce this year from out garden, but in all the FD videos I have seen, no one is freeze drying purple hull peas. Can they be freeze dried???

[@teenajtx]

I love the olive idea... To rehydrate with vodka!

[@lainey1227]

I just bought a freeze dryer! Can't wait to get started! Thank you for all the videos! I watch you all the time and joined group on facebook a while back.

[@live.life.simple.]

Congrats! It's simple to use and with the Facebook group, you can learn just about anything. Also you can find out if something is worth freeze drying before putting in the time and/or effort

[@lainey1227]

@@live.life.simple. thank you for the tip. Will definitely look through the posts. While I wait through the 8-10 weeks 👍

[@live.life.simple.]

Use the search magnifying glass on the group as well. It will take you to specific threads you are looking for

[@lainey1227]

@@live.life.simple. that definitely helps. Thank you for the tip. That will help me a lot. My mind is running wild with ideas lol. I need to right them down with reference links in the group. And start preparing for when the freeze dryer gets here in January 🙃

[@learnjcbskidsterchickensga7594]

@@lainey1227 homemade raw dog food for my dogs especially for when I am gone.

[@CowboyPilot79]

Try using the freeze dryer to rehydrate the olives and garlic, put them in a water bath run a vacuum cycle until the water starts bubbling then release the vacuum

[@amanda69]

I want a freeze dryer so bad

[@j.l.dawson1290]

If you really want Costco Rotisserie Chicken,... Then I would suggest buying to Costco Rotisserie Chicken that is packaged. No grease! It is fantastic! Get creative with it too! I use it for emergency food obviously, but also dog treats. Yes, my dogs are spoiled. Lol

[@carolford371]

Great video.😊

[@pattimessenger6214]

I love rotisserie chicken too! And, our new Harvest Right freeze dryer arrived, so we are trying to figure it out. But I look for the chicken with the MOST juices in the bottom of the container. Only some of it is fat. Most is delicious chicken juices. What I love to do with them is the first night, I serve my hubby a chicken breast, and I have a drumstick, I skin and debone the chicken. I put the skin and bones and all of the lovely juices into a pot, cover with water and simmer for about 24 hours. Check it from t8me to time and add water to replace any that is lost to evaporation. You can cook it in a crock pot if you have one. If I have the ends that I cut off of onion, celery, carrots, I toss them in to simmer too. This makes the best bone broth! You can use it for soup, gravy, any recipe that calls for chicken broth. Or just drink it! Now you can address the fat. It rises to the top. When you refrigerate the broth, the fat firms up and it is easy to scoop off the top. Broth from rotisserie chicken is lovely, rich and darker brown than you are used to. The chicken was seasoned at the store, and the skin nice and dark brown, the seasoning and lovely flavor are part of the broth. And it is much more flavorful than broth from chicken that was raw before being boiled. We are having a hard time understanding why the veggies we have been trying to freeze dry still have moisture, but once we can figure out what we are doing wrong, I would love to freeze dry my broth! It old be fantastic to have my own homemade broth in powdered form to add to my cooking whenever I want it! Thank you for sharing your knowledge and experiences with freeze drying with us! Please do make some chicken broth! Even if you don’t freeze dry it, you can have some of the best chicken soup you will ever eat!

[@rcat32]

Dehydrate the broth and powder it in a blender

[@emileegood6160]

Those of us considering buying the freeze dryer and are new to it would benefit from more details :) like when you say you leave your garlic on the counter for a long period of time…like 20 years?! Or 3 months or 2 years or what?? How long would you store that greasy lasagna? Because 2 year food storage still counts but it’d be nice to know what you believe we could count on. Love your videos, thanks so much!

[@19504x4]

BEST PICKLES EVER!

[@426superbee4]

I love the butter garlic rotisserie chicken at Walmart ~ for only 5 bucks, Oh man i make so much stuff out of it Chicken salad, tacos, sandwiches ect list goes on. Shoot i can't even buy and whole chicken. Season it and cook it for less than 5 bucks NO WAY and Its instant eating ! with some bread. IT LAST 3 days eating on it , 2 times a day for me for lunch and dinner > Glade they do this

[@07cowboy07]

The ground garlic was garlic powder. What you had in the the other jar was granulated garlic. Two different spices.

[@lindahufstetler207]

Costco has their rotisserie chicken already skinned and cut up ready to go. I freeze dried it without almost any work to get it ready.

[@live.life.simple.]

Good to know!

[@learnjcbskidsterchickensga7594]

I used to buy that a lot...beware of bones...go through each section well.

[@learnjcbskidsterchickensga7594]

Cost analysis is against bagged.

[@AngiesPantry58]

New to your channel. I been looking at buying a Freeze Drier for about 5 yrs now. Thanks for sharing

[@maryjane-vx4dd]

I freeze dry list of mushrooms. Only problem us my son eats them as fast as I dry them

[@fritzwilhelm8258]

Instead of a steamer, which for the foods that need to be moistened longer tends to overcook them, what about using a cool water fogger, as in a cool water room humidifier?

[@momsmushroomsjodyfoster5786]

If I may ask, what other types of mushrooms have you put through the freeze dryer? Have you tried morel mushrooms? Lions Mane, Miatake or anything else. I specialize in providing wild mushroom varieties from my home state of Michigan. So I'm always looking for better ways to preserve and reconstitute them. So I can get as close to the original texture, density and flavor. As well as preserving the highest density of nutrition. Thank you

[@lindapruss504]

Oil on lasagna. Ad chicken If your not happy. next time after cooking. Let cool. Cut into portion sizes. Put on sheet pan and put back in freezer. Freezing should push oil out some more. Pat with paper towels. Then freeze dry. Any remaining oil will go rancid in an oxygen atmosphere. I would store in small Mylar bags with correct oxygen absorbers size. Good luck.

[@GenesisMuseum]

As great as this video is, I think buying in bulk at Costco and freeze drying defeats the purpose...well, most of it. I could see doing this if you are going camping, or if Costco is going to run out of something. But mostly, it seems easier to just buy things from the store as needed. Would they ever be out of lasagna? The real use of a freeze dryer would seem to be when too many things come out of the garden, and you need to save them.

[@dr.westwood]

Space saving. Items you buy in bulk tend to take up a lot of space. If you freeze dry it, you can get 3 to 5 times or more food in the same space. And, you can save your freezer for ice and things that don't freeze dry or can well. Also, some people don't live that close to a Costco or Sam's Club. There is a Sam's Club about an hour from where I live, but Costco is three hours in the other direction. So, if I go, I'm definitely stocking up. I like this idea of freeze drying because then it's easier for me to store rather than just shoving it all into a closet that doesn't fit in the pantry.

[@learnjcbskidsterchickensga7594]

Also...when SHTF. PREPPERS

[@lindapruss504]

Lasagna, I would freeze dry each part separately then put put together and add sauce when ready to cook. Maybe try to make lasagna roll ups.

[@williamcody5271]

Concidering the volume of traffic in the store, Check out is relatively quick.

[@live.life.simple.]

👍good to hear!

[@MeToo-rp6ny]

Hi, I just found your channel while looking for a way to fix vacuum issues when everything has been checked. When I saw this video I wondered if you've ever freeze dried chicken (or anything) with the bone in (such as chicken wings, legs, etc.)? Just wondering if bones can be done and if not what the reason would be.

[@rrios1173]

Always saw check out lines going fast at Costco.?

[@jakecooks9801]

Great video. Are you getting ready for thanksgiving on this video?

[@live.life.simple.]

No. I thought about a thanksgiving video. The freeze dryer is ideal around the holidays when everyone is sick and tired of leftovers.

[@chickeemama1]

To many comments to find what I’m wondering….did the pumpkin pie absorb any garlic flavor? I have read that it does.

[@carolcampbell6638]

The costco lasagna is already cooked. No need to cook it--except if necessary to cut it to size.

[@Juicawins83]

Thank you for your Awesome Videos!!! This is off topic, but do you by chance know what paint colors you used for your cabinets and wall?

[@richgetz]

when you are retired at 40 you can have a martini at 10am. Just saying! ;)

[@brattycathy4299]

freeze dried spaghetti sauce is awesome, have you tried it yet?

[@live.life.simple.]

Oh yeah. We did 100 lbs of tomatoes a few weeks back.

[@learnjcbskidsterchickensga7594]

How do you prepare it? My favorite food...spaghetti /sauce and dill pickles/cucumbers.

[@camilleforgacs8447]

When you did the pickles did you rinse them first? We did a whole tray of the spicy pickles, rinsed them a little and freeze dried. When completed they were still chewy. Put them back in for 3 more hours and same thing. Any ideas? Sugar or alot more time. Thank you

[@seekwisdom5102]

In a regular dehydrator, the sugar that the picked cucumber absorbed, it turns into fruit leather consistency and that its why its chewy. I wonder if its the same thing with the freeze dryer?

[@wandamcgann7728]

if you refreeze your products before putting in freeze dryer that cuts down a lot of time in the freeze drier. a prepper told me thisl

[@thedynamicsolo4232]

If/when I do lasagna, I will FD all the components and build it post hydration. That grease is a problem. Any thoughts?

[@live.life.simple.]

cook and strain and rinse,use lower fat mixture, pat with paper towel

[@melindarathke851]

How about posting on Rumble?

[@mssburr]

Can you do a video freeze drying veggies that were already dehydrated. And see if it will re-hydrate okay... lol

[@JS-cj9jb]

Use a cutting board when cutting.

[@live.life.simple.]

you do you

[@Nclk619]

Don’t you have to take the plastic film from the lasagna?

[@shannonclark3148]

Garlic and pumpkin pie in the same run?

[@live.life.simple.]

Crazy!

[@tiffanyhackerspace8377]

Are you a Kentuckian?! Meeee tooooo!! 🤗❤🥰😍

[@Goodellsam]

Try an egg slicer on mushrooms, really fast. My wife is not great with knives.

[@live.life.simple.]

Great tip! Will do

[@judysears6417]

I did tons and tons of pickles. They were Superdry, super dehydrated and then I put them in bags with my oxygen absorbers and it wasn't too much longer and they were pliable in the bag. I didn't even open the bag. I could just feel it. I was so supported because I spent a lot of time and a lot of money doing pickles. Do you have any suggestions? Because it's so disappointing.

[@jeremycox6627]

Do you hate your counter tops? Use a cutting board!

[@live.life.simple.]

Nope they are great. Granite can be cut on and heated to extreme temps

[@learnjcbskidsterchickensga7594]

@@live.life.simple. it is a little miskeading to the masses who are learning on formica. Google says it can dull your knives. Will not scratch granite, but will very quickly dull your knives. Also if you ever show eggs again...more people have chickens now A baker should open each egg separately into a bowl in case it has a defect; instrad of contaminating the rest.

[@chrisnossoughi9039]

Is MeWe USA owned?

[@phoebeogg2475]

Did garlic flavor transfer to your other items?

[@jackiew.2642]

That’s what I was wondering! Garlic pumpkin pie does not sound appetizing

[@christaanderson4929]

What I noticed on the ingredients of the lasagna is that the pasta is already cooked so it might’ve been able to just be put right into the freeze dryer without cooking it🤓

[@deniselaumeier9848]

Tried to join your Facebook group and it just redirects me to my home page.

[@momthebest5908]

Why not start a channel on Truth Social?

[@live.life.simple.]

maybe someday, I only have so much time in the day

[@IMOO1896]

Ok, why didn’t you show the preparation process before putting in the freezer yer, also, it would have been nice to see the food when it first came out of the FD.

[@Krishna929]

I just think some things don't work well when rehydrating them... I can see them as "EMERGENCY" (as in... case of apocalypses) food... but I don't really want to eat food with a bad texture...

[@nhbilly]

I give Costco the middle finger, when I walk out proudly spending less than $100.

[@ms.anonymousinformer242]

I give them the middle finger by my returning the membership in 2020 for my money back , never to return, for them being stupid about masks.

[@TheRealBrianJames]

Any idea how long something with a tiny bit of grease would store for? I wonder if you could still get some months of it before the grease goes rancid. I also wonder if the grease would show clear signs of being bad or if you would only know it’s gone bad after eating it. What do you do with food that comes out with grease? I may do a batch of food with grease and then package it up in 12 separate bags and then open 1 bag a month.

[@jerrysmith372]

Any foods that are high in fats will likely leave a mess in your dryer. Lean meats and foods is always best and still likely have some fats still in them. I suppose if it went bad in the bag, you'd know it as soon as you open it.

[@rikiyul]

That’s fine for many here I supposed but personally..if I buy that kind of machine with all the cost and time involved ; I will cook and freezeDry only high quality food with no preservatives or hormones..and food that can be found at the farm ( bio)..or from my personal garden (I don’t have one yet btw). Stay awesome guys.( I’m not trying to hurt anyone down here).😎

[@SuperSaltydog77]

My local grocery store sells national brand whole chickens for 99 cents a pound. I buy 5 to 6 pound birds for 5 to 6 $'s. Why would you spend 6$ on a pigeon?

[@TheDidjidude]

LOL, 3 or 4 hundred dollar bill, I wish

[@lindapruss504]

Before refrigeration everyone ate rancid food. That's why the French developed SAUCES, to cover the rancid taste! Good question for the health department. Will rancid food kill you?

[@coloradokid8321]

I’ve seen you wearing that Colorado hat in a couple videos. Wondering if we are neighbors! :o)

[@live.life.simple.]

Just moved out of Parker after 18 years. Moved back to the midwest to be with fam and live rural. I will still be in CO plenty i'm sure.

[@panpiper]

The fat is vastly more healthy than the carbs.

[@BRIGHTSOLUTIONSINC]

Our favorite way to do the pumpkin pie is to slice it into Thin strips which can be used like biscotti to dip in your coffee yum

[@live.life.simple.]

Yum!

[@katykayy]

That sounds delicious! Awesome idea!

[@lindapruss504]

Hint pickle chips pour off liquid, fill jar with water, soak 24 HR in frig. If not enough salt removed try putting raw potato in to absorb salt. I do that if I over salt a stew. Maybe?????

[@rcat32]

Don't waste the pickle juice! It's good to drink for energy, OR you can remove pickles from it and simply add other raw vegetables to be pickled for storage at room temperature -- cauliflower, carrots, extra garlic cloves or whatever!

[@fielddesign]

Want to build your subscriber base? every time you make something rehydrate a portion, no one is doing this. Example has a starting point 1/2 cup of x = 3 tbl of water at 10 min. with a disclaimer that this can change based on the size of the item your using, density etc. Reminding subscribers this is what works for you. Plus single serve portions, example 4 tbl of peppers = 1 tsp of water at 10 min. Would come in handy if you were making an omelet from freeze dried in a jar. Just a thought God Bless.

[@live.life.simple.]

👍

[@live.life.simple.]

Thanks for the input. I like it. I am going to start incoporating incoporating some meals in a bag and grab and go recipes soon.

[@rickssmokehouse4211]

This channel just keeps getting better, so informative & entertaining. I’m praying hard about being able to get a Harvest Right Freeze drier. Ty for your time & knowledge - God bless

[@melissac3618]

Gotta say man, keep praying but start saving up for it. Mine came in about three weeks ago and it's been running non-stop. At first I was afraid I was gonna have buyer's remorse, but then after actually using it I fell back in love with it lol! Truly, do what you can to get it when you're able to. You're gonna love it!

[@maryjane-vx4dd]

They have a real easy layaway plan. That's how I bought mine several years ago

[@miguelfilo962]

If you want a freeze dryer you have to work for it. Not pray for it. They accept cash, not prayers.

[@eyeswideopen5517]

@miguelfilo962, I prayed and at the same time saved for months for my freeze dryer. When I finally saved enough to buy it, and was deciding if I should go ahead and purchase it- I unexpectedly received a check in the mail for all but $100 of it!! It was some sort of settlement check from a previous employer. I knew nothing about a lawsuit. God DOES answer prayers!

[@Nalanismusic]

So you freeze dried them all together in the same freeze drier at the same temperature….? Does fd-ing the garlic with other items make them all have a garlic taste?? I’ve watched many videos and people say that garlic makes the machine smell, etc. , but of course you’re going to clean the machine between your batches and that fixes that, so was just really wondering about whether the garlic would permeate into the other food you had in there…

[@melodyreeder8272]

I noticed a few videos that you had done that you freeze the foods first before you freeze dry . My question is why cook the Italian lasagna first since it comes frozen

[@AlessioSangalli]

The part where you cut garlic and mushrooms directly on the counter was especially painful.

[@TheDidjidude]

I could hear the knife screaming.

[@noodles.dumplings.kimchi2878]

I cringed so hard

[@Kraken_Mybutt]

Haha I KNEW there were others......

[@brittanyblonde9005]

Saaammmeee. It was awful.

[@jasondubrow435]

oh thank god I wasn't the only one!

[@lindapruss504]

You can powder your salty pickles and put on pop corn!

[@gcook9221]

Really need to rinse pickles, possibility even several times prior to FD. That's what I do when dehydrating pickles otherwise they are too salty.

[@BrendaBodwin]

Question; Could you, mix your own, pumpkin pie filling, (unbaked) freeze it, then freeze dry it, crush it into a powder, then, rehydrate it, put it in a pie shell, and make a pie with it? I keep thinking, it would be easy to know how much water, because, if you do just 1 pie worth of filling, you can weigh it before freezing, then, after. Subtract the after weight from the before weight, and that should be how much water you add back. Anyway, I think if anybody can figure out how to make pue work, it's you. 😁👍

[@debramiller6431]

I did that and it worked great.

[@partygoer0078]

I'm new to the freeze dried world. This stuff is really good. I'm jumping into this both feet.

[@rcat32]

Don't waste the pickle juice! It's good to drink for energy, OR you can remove pickles from it and simply add other raw vegetables to be pickled for storage at room temperature -- cauliflower, carrots, extra garlic cloves or whatever!

[@summerbrane6492]

I like to use pickle juice to marinate chicken breasts. So good.

[@wendypemberton7708]

I add hard boiled eggs to my pickle juice and the eggs are so good pickled!

[@StealHrtVideo]

I would say freeze dry it raw and then use your steamer to reconstitute and cook since the lasagna is probably precooked before they freeze dry it and sell it to you

[@sherribyers2990]

Yes, I was also of the understanding that the lasagna’s come already cooked.

[@JoeJohnson1]

Great experiments. Thanks for the info. Another thing you can do with your mushrooms is to put them out in the sunshine for about an hour before freeze drying. The gills absorb a crazy amount of vitamin D.

[@getsum697]

I think if you're in a SHTF scenario, you're going to be pretty stoked about ANY of these outcomes and glad you did so!

[@robertzeurunkl8401]

18:10 - I bet if you rehydrated your olives in something like vinegar, they would be better.

[@jamesmcmanus6026]

Respectfully a Brilliant idea for the steamer for the pumpkin pie

[@dr.westwood]

After he said he let the pan run dry, I guessed that was why the pie didn't work out quite as well. I think that's why it started to darken as well. If it hadn't run out of water, I think that would have been a major success.

[@bluecollarbullionballer4269]

I prefer sams you can checkout all your items from your phone.What do you recommend for a new guy to freeze drying?

[@drakeventures]

Thanks for all the videos man! Ive been watching for a year and got my freeze dryer a month ago. Ive been making a list with all the stuff u do and you have saved me alot of money not having to do my own experiements! I to am semi-Retired at almost 40!! Btw..knives r cheaper than cutting boards it seems..wear em out and resharpen

[@live.life.simple.]

Congrats on the semi retirement! I find myself not retired! Not because i need to work, but i love the doing youtube and i can't seem to just fully relax. 😂 Enjoy 1/2 retirement, i think i'm in the same boat

[@philliphall5047]

Just Finished a batch of mushrooms and they turned out great!! now I need to head to Costco and try the rest of these items.

[@rachellewheeler9070]

Are you on Rumble yet?

[@jerrysmith372]

Thank you Brian - I love your experiments - it helps me make choices of what to dry and what not to dry. And you reminded me that I need to do some more mushrooms. For ling term I only do the white meat chicken both cooked and some raw. The dark meat has too much fat and is hard to trim it all - too bad to because the dark meat is my favorite. I do have to scold you a bit though. Please use a cutting board for that knife - save your counters and save that knife. Just finished 20 pounds of potato's the other day and now have a gallon of lean sausage gravy going with a quart of milk on the 5th tray. Should be done later tonight. Next is 7 dozen scrambled eggs. Eggs do very well. Then powder them. I always direct new people I come across that have just gotten into freeze drying to your channel. You sir are the best source for information about freeze drying on You Tube. Thank you again for that.

[@live.life.simple.]

I have been missing out for many years of never doing mushrooms. Not anymore, i'm on board finally.

[@melissac3618]

@@live.life.simple. Is there a reason you avoided mushrooms? Like is there a food safety issue or just simply a mushroom aversion?

[@learnjcbskidsterchickensga7594]

How do you use scrambled egg powder? I hate taste of breakfast eggs, but have 36 rescue hens... One youtuber said.you get more nutrients from egg white by FRYING IN PAN first a little and THEN scrambling. He also recommends fasting (breakfast 3-4 p.m.) and up to 4 eggs per day depending on your size.

[@melindamorrison1]

I wish that I could rewind to 6 years ago when I had money to buy a Freeze Dryer. In all of my prepping I never knew about these. :(

[@brown49045]

Please bear with me on this as I do not own a freeze drier but it is on the short list of need to have. Why do you have to cook the Lasagna first? Why couldn't you freeze dry it as is and cook it after you reconstitute it? I find your channel very informative.

[@waynechien-vovietchongmy9724]

Meat...needs to have grease removed....and cheese..... it becomes rancid..... Longterm. It also rehydrates better...cooked

[@falconc52]

have to sign up for MEWE, I refuse to use Facebook, Thanks for the info.

[@live.life.simple.]

Awesome. Glad we can accomodate.

[@komitadjie]

I was SUPER stoked when I heard this as well! Been over on MeWe for a bit now, got tired of Facebook's issues.

[@nancykunz7507]

I have ordered a freeze dryer and am trying to learn all I can prior to it arriving. Thank you for your videos. I have been typing your recipes so that when the time comes I will be ready. Thank yo again for your help.

[@debbievargas2920]

Same here..I’m excited!

[@johnjacobjinglehimerschmid3555]

Man ... I'd take them chicken skins grind them up and add them with the chicken in a chicken salad.

[@MStrickkk]

You cooked the lasagna with the plastic on?

[@jeremykellicable5326]

Freeze dried mushrooms are the best! We use them to make the canned mushroom soup or white sauces!

[@live.life.simple.]

mushrooms do so great.

[@learnjcbskidsterchickensga7594]

Costco sporadically sells freeze dried healthy shitake.

[@the3wiers]

I've done multiple bags of the peeled garlic. My absolute favorite way to freeze dry the garlic is to blend it to a minced consistency (with enough water to cover in blender) then freeze dry. I'm not a big fan of the Costco garlic whole freeze-dried as it turned rock hard.

[@suzyjackson5514]

I don't eat Costco rotisserie chicken because it has a ton of fat in it. I thought olives are full fat?

[@coloradokid8321]

What if you freeze dried the lasagna before cooking? Would that address the grease problem (from the cheese not being baked)?

[@live.life.simple.]

I think that's a great idea. I will give it a try on my next go round

[@learnjcbskidsterchickensga7594]

@@live.life.simple. any new results? I microwave that lasagna per instructions and it is GREAT. (10 min full power with slit 14 minutes power 5 without plastic i think?) Like someone said...small chunks.. Sometimes ice (on top of liquid, at least), helps solidify fat to remove.

[@ceepark114]

I've freeze dried just the chicken breasts of Costco's because I was worried about the fat in the other pieces. Do you worry about the smell from onions or garlic that may stay inside your freeze dryer and then permeate other foods?

[@live.life.simple.]

If i do garlic or onions i follow up with a cycle of food that will pair with it. (meats, rice, casseroles, soups)

[@ceepark114]

@@live.life.simple. Good to know, thanks.

[@carolclarkson4859]

The idea to rehydrate the lasagna with tomato sauce is genius!

[@live.life.simple.]

can't take credit, my wife is the mastermind behind that😃

[@learnjcbskidsterchickensga7594]

@@live.life.simple. note to self "why didn't I think of that" goes far I read in an elderly article.

[@rockyalvarez520]

I think it will be interesting to turn the lasagna into powder and then use it as a topic seasoning or burrito seasoning

[@livemusic]

I am still waiting for my freeze dryer that was supposedly going to be here two weeks ago at the latest. I've been watching videos and searching for accessories, etc. in preparation. I have and will never sign up with FaceBook so it really sucked to see the big group was on that horrible platform. Though I now nothing about the new site option, I am excited to see there is an alternative now!

[@carolclarkson4859]

Worth the wait. You will be happy to get it.

[@livemusic]

@@carolclarkson4859 - Hi Tom. I can't wait! Even with so much time waiting, I still have yet to buy at cart for it and some other accessories I'd like to have. I need to clean out my one-car garage and make room for a freezer. Have you been using a freezer or just letting the machine do it. I have seen most recommend freezing first, but with the newer machines see mixed ideas on that. Thanks.

[@jerrysmith372]

That's good planning - I watched all I could while waiting for mine to show up back in Dec 2018. Back then delivery was only 3 weeks. Now it's 10 to 12 weeks out. Sign of the times. I went with a large dryer and oil less pump. Run it almost 24/7 and try to get 3 to 4 batches per week in. Even after 2 years and having done a ton of food, I still watch new videos about freeze drying. I still learn new things both good and bad. I love my freeze dryer - and yes I've had a few issues to over come but it's been the best prepping tool I own. I'm sure you'll enjoy yours as much as I do mine. Keep in mind that any mistake you make has been done by everyone else. We all go through the learning curve. But it quickly gets very easy and fun. Remember your food safety rules - bacteria can survive the freeze drying process and will still be in the foods 20 years later. Personally I clean and disinfect the chamber and rack before each batch. But I'm a bit OCD. I hope you've selected a good area for your work station - they are designed to operate between 35 and 85F and don't do well in hot environments. Most people go with the medium dryer simply because of the power requirements for the large. Being an electrician I ran my own new circuits. Feel free to reach out if you have questions - I'll try to help. Stay safe my friend.

[@livemusic]

@@jerrysmith372 Many thanks for your response! That is so cool that you have a large and so much experience with it. And being an electrician is definitely an added bonus. I am in a relatively modest home without an ideal spot for it. I have a one-car, detached garage that has an A/C window unit. I have also had a medium sized fan running in there and it hasn't been a problem when I plug my electric pressure washer into an outlet on that building. I'm hoping the power out there is sufficient for not only my medium freeze dryer, but also a freezer, in addition to the A/C and fan, etc. It's not the most ideal spot due to the fact that I'd have to walk between the house and garage with the trays, but if I get a freezer it would have to be in the garage and there is no issue bring solid trays back to the house. So with all of your experience to you think I should no worry about buying a freezer that my trays will fit in and simply let the Harvest Right do that part of the job? It is very kind of you to offer to help out a beginner like me. Thanks again!

[@jerrysmith372]

@@livemusic I can't speak for your current power situation in your garage without doing an inspection. Any qualified electrician could give you an assessment and tell you if you need to upgrade your available power. That alone can be a can of worms if your main service panel is already maxed out. Best to leave it to an electrician to look at your situation. I can tell you that I live in the desert southwest and have my dryer in my garage - I had to design and build a custom cooling system using a bathroom ceiling fan mounted in the wall to bring cool air from the house and ducted through the machine then back to the house for return air. Just to keep the internal cabinet temperature at or below 85F. Doesn't sound like you could do anything like that. I have heard of some using an AC unit and ducting cool air through their machine - certainly raises your power costs per batch. I don't have freezer space to pre-freeze any of my loads so my dryer does all the work of freezing and drying. Your medium dryer will run on standard 15 amp household outlet. But I'd have to know what size barker is already feeding your garage before I could even hazard a guess if you could run everything safely. You could set up your work station and try running the dryer - your AC unit should be on a different circuit (at least that's how I would have run it) If the two circuits are separate you should be OK - If not - you may not have enough to run both dryer, pump and AC unit. You'll need all of that 15 amp outlet circuit just to run the dryer and pump with nothing else on that circuit. (in my opinion) If I were setting up your power to your garage I would have put it on a 40 amp 220 volt breaker at the main to a sub panel in the garage. That would give you plenty of power to run everything you would want baring things like an electric welder. Ask around - maybe you can find someone to asses your panel and power needs for free. Best would be a card carrying IBEW electrician. Call your power company and see if they could send someone out to look it over - that could be at no charge. Just thinking as I'm writing. Tell them what you want to do and they can tell you if you can. A few years ago I wanted to put in a Generac whole home backup generator run off my natural gas line - the gas company told me I would need a larger incoming line put in at my expense - the additional $10K killed that idea. Personally I still think I could have done it. Stay in touch - I'll be here. Let me know if I can help answer any more questions. I'll do the best I can.

[@Angie-ci1lp]

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[@kellyvcraig]

What kind of criminal cuts garlic on a granite counter top? One who hates his knives, one who hates his counter top, or one who hates both?