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Freeze Dried Chicken Treats
- Thread starter KMcgown
- Start date
D
Dantes
Guest
The vacuum sealer may be closer to freeze dried. You could also try pressing the chicken in an iron like a hundred times until the water comes out naturally.
If you do it with a dehydrator, you'll end up with...dehydrated chicken
Would be an interesting experiment, for sure!
I am totally a do-it-yourself'er (haven't bought butter in years, for example), but sometimes there's an ease-of-buying factor that you can't beat. Still, if any of you get it down to a science, I'd definitely be up for trying!
If you do it with a dehydrator, you'll end up with...dehydrated chicken
Would be an interesting experiment, for sure!I am totally a do-it-yourself'er (haven't bought butter in years, for example), but sometimes there's an ease-of-buying factor that you can't beat. Still, if any of you get it down to a science, I'd definitely be up for trying!
KMcgown
Site Supporter
OK. This was a FAIL! I got the dry ice. Cooked the chicken, vacuum sealed it and then put in the cooler with the dry ice as instructed. Tried the first package last night and it was regular chichen that had been frozen...very moist, not dried at all! Let you know about the freezer chicken in a few days. Think i will have to keep spending the $$ to buy the chicken
D
Dantes
Guest
I think you need some devices: http://science.howstuffworks.com/innovation/edible-innovations/freeze-drying2.htm
http://www.freezedry.com/fl_models.htm
http://preparedforthat.com/how-to-freeze-dry-food-at-home/
(I'm a little more doubtful on some of this)
HOW TO FREEZE DRY AT HOME
1) FREEZE DRYING WITH A VACUUM CHAMBER
The quickest and most effective method of freeze drying is with a vacuum chamber. After the food is frozen, it is put in the vacuum chamber at a pump level below 133 x 10-3. The vacuum environment will cause the sublimation process to happen much quicker, and you’ll be able to prepare more food in less time. When fully sublimated, the food is ready for storage.
2) FREEZE DRYING WITH A FREEZER
If a vacuum chamber isn’t available to you, though, you can still freeze dry. You just need more time. You can cut the food into small pieces and place them on a perforated tray in the freezer (This process works much better in non-frost freezers). The food will freeze in the first few hours, and over the next week the process of sublimation should take place (all the moisture will be removed). You can test the food by taking a piece out and letting it unthaw. If it turns black quickly, it isn’t ready. If not, you’re ready for the next step, storage.
3) FREEZE DRYING WITH DRY ICE
There’s a third way to freeze dry, and that’s by using dry ice. In a low humidity environment, water molecules are drawn out of a material. Surrounding the food you want to freeze dry with dry ice (CO2 in it’s solid state), will create a near-zero humidity environment, drawing out the moisture very efficiently.
You’ll need a container twice the size of the amount of food you’re going to freeze dry (Tupperware is fine for your container). Poke a few holes on the lid for the gas to escape. Put equal volumes of dry ice and the food you’d like to freeze dry into the container. One layer of dry ice, one layer of food, etc. works well. Put the container in the freezer, to keep the dry ice solid for as long as possible. Check every 24 hours until the dry ice is gone. The food should be fully freeze dried, and ready for storage.
http://www.freezedry.com/fl_models.htm
http://preparedforthat.com/how-to-freeze-dry-food-at-home/
(I'm a little more doubtful on some of this)
HOW TO FREEZE DRY AT HOME
1) FREEZE DRYING WITH A VACUUM CHAMBER
The quickest and most effective method of freeze drying is with a vacuum chamber. After the food is frozen, it is put in the vacuum chamber at a pump level below 133 x 10-3. The vacuum environment will cause the sublimation process to happen much quicker, and you’ll be able to prepare more food in less time. When fully sublimated, the food is ready for storage.
2) FREEZE DRYING WITH A FREEZER
If a vacuum chamber isn’t available to you, though, you can still freeze dry. You just need more time. You can cut the food into small pieces and place them on a perforated tray in the freezer (This process works much better in non-frost freezers). The food will freeze in the first few hours, and over the next week the process of sublimation should take place (all the moisture will be removed). You can test the food by taking a piece out and letting it unthaw. If it turns black quickly, it isn’t ready. If not, you’re ready for the next step, storage.
3) FREEZE DRYING WITH DRY ICE
There’s a third way to freeze dry, and that’s by using dry ice. In a low humidity environment, water molecules are drawn out of a material. Surrounding the food you want to freeze dry with dry ice (CO2 in it’s solid state), will create a near-zero humidity environment, drawing out the moisture very efficiently.
You’ll need a container twice the size of the amount of food you’re going to freeze dry (Tupperware is fine for your container). Poke a few holes on the lid for the gas to escape. Put equal volumes of dry ice and the food you’d like to freeze dry into the container. One layer of dry ice, one layer of food, etc. works well. Put the container in the freezer, to keep the dry ice solid for as long as possible. Check every 24 hours until the dry ice is gone. The food should be fully freeze dried, and ready for storage.