The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Effect of sous vide on rind › Effect of sous vide on rind
May 6, 2019 at 10:00 pm
#12369
Dan Parker
Member
quote RRP” post=14591:
LOL! I’ve heard of guys getting escorted to the state line for putting beans in their chili as well!
Well, yeah. I mean, wars have been fought over less. Beans in chil?! **spits on the ground**
Thanks for the info. I’m planning on a 3-4 hour cook at 130ºF followed by a sear in a ripping hot cast iron skillet, so I’m going to try leaving the rind on and see what happens.