We sold a grainmill also, hyped by a friend who had several. Used it some also. Nothing happened and other things incl food was donated or tossed. Now retired, who has time or money to throw away again? not me.
I've also added an oil catch can that does a wonderful job of trapping oil vapor exiting the exhaust of the pump. Now instead of coating the area in a fine oil mist, the oil settles into the can. The clear tube on the side of the can lets you know how full the can is.
I think a community-built troubleshooting manual is a great idea. These machines are simple in some ways, and more complex in others, and having a lot of eyes on the problem is always good.
Finding used freeze dryers isn't easy. That's because most people who get them consider them a long-term investment. As such, they hold on to them for years. However, a used freeze dryer or two sometimes makes its way onto the market.
And therein lies the cons to buying a freeze dryer. It takes time to make them cost effective. Depending on humidity in your area, a single run can take up to two days to complete.
4) I made a plastic shield to protect the main circuit board of the FDer. it simply slides into place and protects the top and both sides of the board from condensation.
One of the many joys of having a working freezer is the potential that it holds. While cooking may not be everyone’s forte, saving time usually is, and this is one of the benefits a freezer affords. By scheduling particular days and reserving them exclusively for the preparation of a week’s worth of meals, you’ll save not only a significant amount of money, but time.
Back from our trip I turned the unit on and to my dismay found that the display was missing the middle two lines.
Let's do a simple math exercise. Non Frozen food put in freeze dryer at an ambient temp of 70F needs to be at -40F before the dry cycle begins. things get more info go linear, each hour the temps would drop the food by 12.
For kitchens that serve a lot of breakfast foods, quick and efficient commercial toasters are essential.
Moisture and temperature are the two critical factors in optimal food storage. Moisture - the humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, molds and bacteria can grow. This can lead to spoilage
I want to suggest to Teppy that you get a bunch of 8 quart hard plastic foodsaver containers to keep your products in under vacuum, being so low in moisture they attract water and soften rather easily. E-bay is a good source.
In that case, think about buying online – it’s easier than buying in person. If you insist on buying in person, get all the information about the warranty before paying for anything.
Canning salsa is a great way to use your tomatoes. Learn how to correctly and safely can salsa with this approved recipe.