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You Tube videos
Topic Started: Apr 27 2011, 03:07 PM (462 Views)
Mommacat
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LMAO So, what you're saying Grizzly is that the phrase, "Chef's Surprise" leaves you in a cold sweat rather than anticipating a culinary delight!?! Funny....

As for the eggs, I know that if you overcook scrambled eggs, they get dry and rubbery, so I am having a hard time thinking that once dehydrated, they'd be any different. So, I wonder if dehydrated eggs are one of those things that a person would store for the purpose of having a protein source and the way they would be used would be as an "add-in" for things like vegetable soups, cooked grains, or broths? That approach would make sense to me if they are used to balance out a dietary need and not necessarily for eating "as is".
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Raven
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According to the video, this lady used them for baking and scrambling. I emailed her about what I did wrong and she said to watch the time and temp of dehydrating very carefully so I am thinking that is where I went wrong. Good thing the chickens are laying well.
On another note, Griz and I went to the store where they were having a special sale on butter. One pound for $1.50 so we bought $21 worth and I am going to try to can it...stay tuned (listen for soap opera music here LOL)
The truth is not for all men, but only for those that seek it. Ayn Rand
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Mommacat
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Interesting idea to can butter. When butter gets hot, it separates, so when you open a jar of it, do you have to whip it or something to get it to be smooth and creamy again? Let us know how it works!
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Raven
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Egg experiment results are still nasty. I think that pencil erasers would have the same taste and texture. I will try to powder them before reconstituting even though the video says you don't have to. Butter can either be clarified before canning to keep the solids out of it or you can the regular butter and just keep turning the jar over every few minutes or so until it becomes solid. That is supposed to keep it from separating as well.
The truth is not for all men, but only for those that seek it. Ayn Rand
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Grizzly
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Our home may seem like a rural, hobby farm setting, but really it's more like Frankenstien's labratory where visitors are "always" welcome HA HA Ha ha haaaaaaaaaaaaaaaaaaaaaa
Our ancestors left Europe to get away from this crap...as seen on a bumpersticker fns
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Bullmoose
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I have a tough time making regular scrambled eggs. But I am pretty geared up about canning something/anything this fall. So if anyone has some great unconventional canning recipes, I will try em. Butter is interesting... I have a bottomless supply of goatsmilk I would like to figure out a use for. I am the only one who likes it and usually there is more than I can handle. Any ideas?
It does not take a majority to prevail... but rather an irate, tireless minority, keen on setting brushfires of freedom in the minds of men.
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Raven
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You really shouldn't be able to taste the difference between cows and goats milk. Keep the goats out of weeds and browse that will effect the taste of milk. Cow's milk will taste "off" as well if they get into stuff like that. You need to handle goats milk differently. The goats need to be cleaned and brushed before milking and the milk needs to be cooled much quicker. I have milked directly into the bucket and strained the milk right into bucket with either snow or ice.
Goats milk is naturally homogenized so you will need a separator if you want to do butter. I have canned the milk right out of the goat. Sterilize pint sized jars and pour strained milk directly into the jar. Put the jars into the canner and process. I have water bath canned the milk with good success but it is not recommended. If you pressure can it (recommended) then it will show some carmel color. This color will effect the taste if you are drinking it but you can use it in baking or making pudding.
The truth is not for all men, but only for those that seek it. Ayn Rand
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Mommacat
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Goat milk is richer than cow milk, and I like the idea of canning it. I've never tried making butter with it, but I think for a lot of things, what you get used to is what you like! My mother was raised on goat milk and she always thought that regular cow milk tasted watery and she wouldn't drink it. I know that it makes the worlds best cream gravy for sausage and biscuits!!

Bull Moose, I would offer one small tip about canning. While the temptation to display your hard work will be great, you do need to store home canned goods in a dry, fairly cool, dark place in order to have optimal preservation. The food won't necessarily spoil, but it will become discolored and is much less appetizing if its exposed to heat and/or sunlight.

Also, if you have an abundance of goat milk, you should try your hand at making cheese! It does make the best, creamiest cheese you can imagine!

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Raven
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Goat milk soap is another option

Dehydrated egg report: nasty as scrambled eggs. They don't have enough cheese in the store to make them taste good. They don't reconstitute as the video says they should. I tried both the scramble with and without milk. I have yet to try them as a powder though and that will be the next step...after I get a blender.
Edited by Raven, May 20 2011, 10:44 AM.
The truth is not for all men, but only for those that seek it. Ayn Rand
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Mommacat
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Ya know, dehydrated eggs have been around for a long time and somebody, somewhere has got to have come up with a way to make them edible. So, I wonder if maybe you should think about trying a different "recipe". I know there are a lot of 'how to' info sites and maybe the one you visited was one of those by somebody that read about it, but never actually tested it, or maybe they neglected to mention an important step? Just an idea.
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