The Great Western Breakfast Skillet Freeze Dried Ep306

[@Jozehaze]

This one looks like another "keeper" John! Can't wait to make it. Thanks for the awesome videos and hope all is good with the HR now. 😊

[@JohnInBibs]

Thanks

[@gsdalpha1358]

Man, that looks delicious! Hey, we had our freeze dryer losing vacuum randomly. We'd checked the door seal, adjusted the door, changed the premier pump oil early, watched the screen read-out hit good pressure, and the door seal flattened out like it should. An hour later we'd hear the warble warning of lost pressure. It finally hit us that when we opened the drain valve there was no hiss. Drain valve was going bad. Replaced it and haven't had a problem since. Easy fix with a shut off valve from Home Depot. We used a water shut off, but may replace it with a gas shut off when the time comes. The water shut off with attached flexible hose works better than the HR hose, length-wise, imo.

[@JohnInBibs]

I wish my problem was that cheap of a fix! Bought I nice pump though

[@robingirven4570]

John, per usual, looks delicious! Thank you for taking the time to do this.

[@JohnInBibs]

Thanks for watching

[@richardking9352]

Looks absolutely delicious.

[@JohnInBibs]

It was!

[@SuperFoamguy]

Mr Bibbs, you need to season copper pans the same as cast iron pans, you won't have to wash, just wipe and use again.😊

[@JohnInBibs]

Thanks, these are aluminum/with a steel plate for the induction. Then coated non stick. copper chef but not made of copper. I have a very nice cast iron skillet and should use it more!

[@SuperFoamguy]

Copper chef instructions calls for seasoning the pan, coat with light coating of oil bring to light smoking And let cool, also works great for stainless steal pans to.

[@SuperFoamguy]

Bought both of your books, waiting for parts on freeze dryer, mid batch heater failure.

[@karencushing2502]

You are remarkable!

[@Baneironhand]

Gonna have to try this with your low and slow cook and warm water hydrating method. I tried a similar dish before and wasn't impressed. Might have to try my new egg hack with a little bit of arrowroot starch in the eggs too. Flufffiest eggs I've ever made. Like to see how that translates to freeze dried. Starch helps other things keep their form in the drier so might work on eggs too. So many things to try. 👍Great video as usual.👍

[@nancysala7769]

I must try this! I think I will add a little of green chile.

[@theimperfectpantry5936]

Thanks for another great video. I’ve tried a skillet once before but the texture wasn’t great? I think using the shredded potatoes and cooking the eggs slower will make all te difference. can’t wait to try. Thanks for doing the experimenting for us. -Natalie

[@misterp158]

Perfect, I was hollering "add cheese" while you were cooking it, thanks for sharing

[@joycebecker446]

Your content is always great🥰

[@JohnInBibs]

You're the best!

[@gaylebailey968]

Looks yummy. Can't wait to try this recipe. Great job as always.

[@JohnInBibs]

Hope you enjoy

[@Lilredhen76]

That looks amazing, thanks for sharing!

[@JohnInBibs]

Thanks for watching!

[@kikiboyman9875]

God bless you brother.

[@butchbroussard8468]

I really enjoy your videos. I'll be glad when I can finally buy one of those machines so I can try some of your recipes.

[@JohnInBibs]

Thanks, it has been a great investment for me

[@judypatterson4132]

love the video. I've made something similar. I had some shredded hashbrowns. they didn't turn out to good. Undoubted Ily at the store they must have thawed and then refroze, they weren't to good, next time I got the hashbrowns that were in cubes. they turned out pretty good. I am thinking of doing all ingredients separate then mixing when I bag them. have you done that. right now I'm kinda short on time and I thought I would just go through what I have and mix. I have never done scrambled eggs so was happy to see you do them. Keep the vids coming. looking forward to the new cookbook coming out.

[@JohnInBibs]

Yes, my first breakfast skillet I added seperately here is the link (warning, it is one of my first so the quality, I would hope, has improved since then) kzbin.info/www/bejne/aJ_RY2lvr6t5nrM

[@karenpowers2654]

i just love your videos - i ordered your cookbook. thank you for sharing all the ways to use my FD.

[@JohnInBibs]

Awesome! Thank you!

[@zhippidydoodah]

need more cookbooks ;)

[@BigDrew67]

Looks delicious. Looking forward to the next cookbook.

[@PhilippeFernandez]

Awesome! Thank you 😁

[@kathyduncan6227]

I will be trying this one! Yummy!

[@brianschindler1511]

👍👍👍👍👍

[@maryjoglenn1731]

That looks delicious! 😊

[@debraramirez9144]

That looks great!

[@maddogminor306]

wow I have to make it.

[@joyquinn1566]

Going to try could that be packed in a jar and sealed..

[@mrbim1954]

Sound Great! Think I will add red enchilada sauce. Thanks for sharing! Very interested in what caused the pressure loss? Vacuum pump?

[@JohnInBibs]

Sounds great!

[@PlanB-Idaho]

Looking forward to trying this and following your directions. John I have a couple of questions and comments. 1. How long did your vacuum pump last you before you replaced it? 2. I was not quite certain I understood the slow cook process of the eggs. Would the results be dramatically different in texture and taste if you were to whisk the eggs and heat faster? 3. I tried to freeze dry frozen hash browns from a bag. They freeze dried nicely but reconstituted as mashed potatoes. Mike

[@JohnInBibs]

I think my first pump lasted just over a year. Slow cooking the eggs is very important, in my opinion. You want them slightly under cooked and the consistency shown in the video. If you do it that way and rehydrate in hot but not boiling water you will get a much better consistency rehydrated egg. My hashbrowns were a great texture but again in the video you will note that I baked them until they were very crispy. Hope this helps.

[@SuperFoamguy]

I'm hungry

[@JohnInBibs]

LOL

[@ezthriver3025]

Looks yummy! I’m going to have to try this one. Thanks for posting this video.

[@JohnInBibs]

Hope you enjoy

[@ChristinaLefler]

what temperature was that water as you stated it can not be boiling but as seen in the video it is "steaming". Please advise. TIA

[@JohnInBibs]

I didn't take a thermometer out and measure. It was not boiling fresh from the kettle,, that would rehydrate your eggs to hard boiled texture. It was about the temperature that you would want to eat eggs. Very hot but not boiling.

[@jules1749]

How long did you bake your hash browns?

[@JohnInBibs]

Good point, I didn't actually time them. I baked them in a very hot oven until about half the browns were very brown almost burnt but some remained soft. About half and half is what you are shooting for

[@MrPuddins]

I went to the Plesant grove Farm web site. And tried to login and use you code. Was unable to login to their site. Do you know whether or not they are having trouble with the site? Love the content. I been for so time now. Keep up the great work. Look forward to your next video

[@JohnInBibs]

I just checked and it let me log in.

[@gotgamesportscards6393]

WHERE DO YOU BUY THOSE BAG AND WHAT SIZE ARE THEY

[@JohnInBibs]

24:34 I even give you a promotion code a little after that time mark

[@karensandberg6226]

Small cubed potatoes might work out better. Worth a try.

[@dawnwhetzel4651]

Where can I find the recipe?

[@JohnInBibs]

It is just in the video

[@dawnwhetzel4651]

@@JohnInBibs thank you!

[@SolarJim2]

looks good but listening to you eat made me 🤢 …. sorry but true. Ill give this a shot though.