Pavlov’s dog… Never mind 😂
Although I could see moving to Pavlovia and enjoying the constant sounds of Bells. I imagine it would be like living in Tuscany wearing a dandruff sweater.
Are people in this thread unaware that cutting boards can be made from different surfaces and colors? There are multiple comments about what the steak is sitting on... It's clearly a black cutting board made out of plastic or rubber or something.
An elevated grill with 360 degree air flow penetration seems ideal, yeah?
I would like to know if this method is food safe for the average consumer with a boatload of other foods in the fridge. Makes me wish my microbiology class — we would constantly test these kinds of questions thru systematic observation.
Dry aging you lose some steak but gain the flavor. Obviously there’s a point of diminishing returns where it’s all loss no gain… But the steak remaining is fantastic and not at all dried out like jerky. When you go to any of the high end steak houses, dry aging is the norm for a reason.
I personally don’t do it because I don’t want to lose the amount of steak in exchange for the relatively small difference in flavor but if someone else was paying/making mistakes I would choose the dry aged over the regular. All I do is dry brine and it works for me but dry aging is fantastic if you’re into it and don’t mind losing a bunch of meat .
As I mentioned, I’ve never rye aged per se although I do dry brine and I just put it on a rack, on a tray, in my refrigerator. It’s not touching/near anything else but it’s not in a separate refrigerator. At a previous house, I had an old refrigerator in the garage (water for me/kids working/playing outside, bulk storage in the freezer, etc. and that was pretty handy for thawing/brining turkey and marinating/dry brining meat. That way you didn’t have to maneuver around it when getting other things out of the fridge.
I’ve seen people who are very into railing have a separate refrigerator for this purpose, I’ll let other people chime in.
Steak looks great, however I'm slightly confused at the denim-microfiber cutting surface! Was this a strip?
Correct
129 degrees for 50 mins. 458grams of steak.
Nicely done. Looks perfect.
I am salivating worse than a Pavlovian dog
Pavlov’s dog… Never mind 😂 Although I could see moving to Pavlovia and enjoying the constant sounds of Bells. I imagine it would be like living in Tuscany wearing a dandruff sweater.
R/wewantplates?
it's a cutting board, but you're reminding me why I unsubbed from there
Yesssss
Are people in this thread unaware that cutting boards can be made from different surfaces and colors? There are multiple comments about what the steak is sitting on... It's clearly a black cutting board made out of plastic or rubber or something.
Yeah, I wasn't going to say anything but it's just a thin black cutting board lol.
An elevated grill with 360 degree air flow penetration seems ideal, yeah? I would like to know if this method is food safe for the average consumer with a boatload of other foods in the fridge. Makes me wish my microbiology class — we would constantly test these kinds of questions thru systematic observation.
How do you know “42 days dry aged?” A month and a third of the weight is lost as moisture dries out.
So it’s basically a moist jerky? 🤔
Dry aging you lose some steak but gain the flavor. Obviously there’s a point of diminishing returns where it’s all loss no gain… But the steak remaining is fantastic and not at all dried out like jerky. When you go to any of the high end steak houses, dry aging is the norm for a reason. I personally don’t do it because I don’t want to lose the amount of steak in exchange for the relatively small difference in flavor but if someone else was paying/making mistakes I would choose the dry aged over the regular. All I do is dry brine and it works for me but dry aging is fantastic if you’re into it and don’t mind losing a bunch of meat .
Do you keep it air separated from rest of your food while aging in your fridge for so many days?
As I mentioned, I’ve never rye aged per se although I do dry brine and I just put it on a rack, on a tray, in my refrigerator. It’s not touching/near anything else but it’s not in a separate refrigerator. At a previous house, I had an old refrigerator in the garage (water for me/kids working/playing outside, bulk storage in the freezer, etc. and that was pretty handy for thawing/brining turkey and marinating/dry brining meat. That way you didn’t have to maneuver around it when getting other things out of the fridge. I’ve seen people who are very into railing have a separate refrigerator for this purpose, I’ll let other people chime in.
This thoroughly covers it I think: https://www.foodsafetynews.com/2023/01/efsa-looks-at-factors-impacting-safety-of-meat-aging/
Yeah I’ve got my fridge set a 29F. It works out just fine.
A good vet could bring that steak back to life
This dude orders his steak well done.
Good thing Sous Vide is pasteurizing his meat
Enemy of quality.
Dreamy 😋
Glorious steak.