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Remember – I did drybag for a year, fell away from it because I had so much other stuff going on, and just now getting back to it.
It’s hard to believe the amount of praise for the drybagged beef. I was thinking “My wife told everybody to gush and gush and gush as an encouragement.”
That wasn’t it. I’m feeling like Sally Field. You really, really like me.
One side of me thinks that the only people on the forum are drybaggers. For any of you who aren’t convinced — this is really the way to go.
For New Year’s Eve we did a 30-day dry-aged sirloin cooked under sous vide, then hot-seared and presented by a full-on professional team, with three (THREE!) sauces, starch, and beets. I like beets.
I grew up knowing nothing other than sirloin as steak. Never had a steak other than spoonbone sirloin. Probably the least expensive “steak” and that’s why I had any steak at all. Before the combination of dry-age and sous-vide, sirloin was … rubbery. Not tough, VERY much flavor, but chewy and a bit rubbery. I liked it a lot.
Aged, cooked sous vide — it’s got all the flavor, but the texture is softer without being raggish. It’s like ribeye with the greater flavor of sirloin and the texture of ribeye.
I’m very, very pleased at the results of a 30-day sirloin for New Year’s Eve. I’m just about ready to try a 30-day ribeye for .. for anyhow. I don’t have an event.
And, then, I’m going to compare a 30-day dry-aged ribeye to a 30-day wet-aged ribeye. As much as I want the dry-aged to win, it’s a test we need to do.