the sublimator returns
Added 2024-07-27 21:16:57 +0000 UTCWanna see the end of the freeze drying process and then listen to me as I eat some random freeze dried food and tell you what it's like? Boy howdy is this the video for you, then.
I learned a lot from this, mainly that pre-freezing stuff is important, but also freeze dried canned grapes were a surprising delight. I'll have to get some fresh grapes and try that!
Comments
I most certainly did NOT want a mukbang video. The crunching noises were bad enough, but I just had to know what you thought of all these things!
Circuitmike
2024-08-29 20:22:36 +0000 UTCAstronaut ice cream! I remember trying it at Boston's Museum of Science decades ago. If you are determined, I don't think it would be too hard to find.
Chris Daniels
2024-08-26 20:21:02 +0000 UTCThat's just wrong. I don't know why you thought flavors would be removed with water. Of course they have different evaporation temperatures and melting points. Just like very few flavors evaporate from boiling. Cooking would not be a thing if so! Rehydration is a complex process, freeze dried food tends to float, It's not like throwing room temperature water at it reverses the process. entropy rules!
Chris Daniels
2024-08-26 20:18:57 +0000 UTCScenes from Back to the Future 2 are going through my head.
Arthur Robillard
2024-08-03 18:03:34 +0000 UTCWith dehydration the water is slowly evaporated. With freeze drying, I’m guessing, much of the impurities (flavor) may also be removed with the water, depending on the food. Also, what happens when you rehydrate?
Richard Glickman
2024-08-02 05:10:53 +0000 UTCYou could also try real ice cream. And when you do Skittles, you could also do Smarties. Another interesting thing would be sausages and cheese.
David Sallge
2024-07-29 08:45:55 +0000 UTCI was fearing "Oh, gosh! I broke a tooth!!"
Thomas & Robert Rhode
2024-07-29 02:31:53 +0000 UTCdepending on how deep of a vacuum the machine is actually pulling the boiling point of water gets down to -40ish, so that rapid evacuation of the water might be what caused the ice cream to look the way it does
Daniel Wippert
2024-07-28 18:00:26 +0000 UTCA late suggestion: Something that may actually be good and useful: fresh herbs! Chives, mint, shallots, garlic, sage, cilantro, parsley... You get the idea.
C222
2024-07-28 16:52:14 +0000 UTCIf you do more ice cream, maybe freeze an entire container of it extra cold and cut/saw it into planks?
Jake Laack
2024-07-28 14:44:23 +0000 UTCThe Gummy worms were the best: "I guess I'm just gonna eat this"... ::dies off camera::
Nat Pike
2024-07-28 14:06:54 +0000 UTCPoor breakfast choice there: dessert before the fruit!
Matt Deres
2024-07-28 12:51:47 +0000 UTCThe Twinkies and Oreos didn’t surprise me. These are shelf stable snacks, and to make them shelf stable, you remove as much moisture as possible. The gummy worms gelatin structure and tiny air pockets caused them to expand as the pressure got lower. These sandwich ice creams are probably 90% air. Try a high quality ice cream.
David Weintraub
2024-07-28 12:51:38 +0000 UTCtry some strawberries sliced in half, and some cherries. those have been our favorites
Uhm Mu
2024-07-28 06:10:05 +0000 UTCpre-freezing makes a huge difference, and especially with water rich fruit you will really want to cut it smaller or the processing time will be completely unrealistic to fully dry
Uhm Mu
2024-07-28 06:09:29 +0000 UTCI just became a patron. This is worth the price of admission.
Earl Plotner
2024-07-28 04:42:35 +0000 UTCI’m curious what happens to freeze dried marshmallows. They greatly expand when under vacuum. This may partially explain your gummy peaches. It was hard to tell but it looked like yours were the two layer kind with marshmallow incorporated in the bottom layer.
John K.
2024-07-28 01:24:51 +0000 UTCThe ice cream problem may be due to the “overwhip”. Ice cream is legally required to have some air incorporated. Cheap ice cream usually has the legal maximum. You can read more about this and what a “frozen diary dessert” is in the spec: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=135.110
John K.
2024-07-28 01:21:38 +0000 UTCSublimator II: This time it's subliminal
Greg Bell
2024-07-27 23:23:17 +0000 UTCI know reaction videos are lame, but... I want to see a reaction of Alec's dentist watching this.
John Vestrum
2024-07-27 23:19:55 +0000 UTCYou could find a couple of different foods that go well in an air fryer, the freeze drier, and a dehydrator.
alphawhiskey
2024-07-27 22:58:59 +0000 UTCWhy not try some froze drying some lemon
Minecraftchest2
2024-07-27 22:57:49 +0000 UTCThe reason you get ice on the chamber walls is also the reason the walls are refrigerated to such low temp, the physics of the process is the water wants to migrate to the coldest place, and by pumping all that air out of the way, that process goes much faster. Some of the water goes out the vacuum pump, but mostly you're freezing it onto the cold-trap of the walls. One of the laboratory versions of this you have your samples in glass bottles out in ambient conditions with short tubes to the cold chamber where the water freezes out and the vacuum pump removes the air and some tiny fraction of the water. Things can stay frozen in the process even kept in warm conditions because the heat loss from the water subliming is so great. But putting them inside the cold chamber means instead of a tube for the vapor to pass through, it's just wide open.
Michaela Pereckas
2024-07-27 22:54:57 +0000 UTCahaaa didn't think about that. Though I'm not sure that explains the ice cream bars. The ones I used are still mostly milk and dairy according to the ingredients, just not enough milkfat to count legally as ice cream. I've got some left over so I'll try again with everything properly pre-frozen.
Technology Connections
2024-07-27 22:27:25 +0000 UTCUltra processed foods typically contain very little water (to increase shelf-life) and use oil/fat based additives to give them softness. I suspect these won't freeze or sublimate the same way water does, and this would explain what you experienced with the ice cream bars, gummy worms, and spice drops.
Peter Freese
2024-07-27 22:13:34 +0000 UTCI’m breeding results! I’ll bet the oils in the Twinkie’s caused its reaction. Although you’re not a fan of fresh peaches, I’ll bet fresh ones would taste better freeze dried.
Markintosh
2024-07-27 21:50:41 +0000 UTCCompletely agree!
Jeremy Vanderburg
2024-07-27 21:49:00 +0000 UTCI would love to see more of the "casual Alec" type of videos! Just doing random interesting, even non-technical stuff (yes I'm aware of Connextras)
ENZOLU
2024-07-27 21:37:45 +0000 UTC
