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Future survivor here.
How do I get into freeze drying my own food without spending thousands on equipment? The process seems simple enough. Freeze food to cryogenic levels, then vacuum the container so that the water vaporizes away without it changing phase to liquid in between.
Vacuum chambers like picrel are pretty cheap, but how should I go about making an enclosure to bring the temperatures down to the appropriate levels? Thanks in advance.
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Whoops used wrong pic.
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>>9236002
It's not really something you can do on a cottage/at home scale.
you're better off learning to smoke, pickle, and can.
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>>9236002
Are you retarded?
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>Dehydrate food.
>Stick in freezer.
Is it really this hard, bro?
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>>9236166
lol
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In other words, /ck/ doesn't know. That's what you get for asking a legit question to a bunch of europoors that cannot afford even the most basic of preservation equipment.
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Tbh ops reason is retarded but freeze drying seems like a fun project for science sake.
Try dunking whatever you want in liquid nitrogen or dry ice (with big tongs and heat gloves) for a 20-30 seconds then throw it in the vacuum chamber while it's still cold.
Make sure you can pull a vacuum that water will sublimate at too.
It scales well because you won't need too much of the cooling agent.
>>9236364
Have fun with your science experiment, prepfag
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>>9236364
You don't either, retard, or you wouldn't be asking us.
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>>9236002
>Future survivor here.
You mean current autist here.
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http://youtu.be/Tafcqb-8Vno
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ask on cooking issues
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Thread images: 2