The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment: pork loin went in today. › Re:Experiment: pork loin went in today.
AnonymousI’ve been following and I thank you for posting the results of your experiment, toasty. Based on your results and commentary, I don’t think I’ll try it.
Meanwhile, I picked up a prime grade whole top sirloin at Costco on Sunday. I haven’t bagged it yet, need to do that by tomorrow, I figure. I was shocked when I saw it because my Costco does not normally carry anything prime grade except for tenderloin. Get this! It was only $3.89 a pound. I pay more than that most of the time for plain old choice grade chuck roast.
I have not tried cooking sous vide yet because the technique doesn’t appeal to me on any visceral level. I have eaten restaurant food cooked that way, and it was flavorful and tender. It was beef tri-tip. However, it wasn’t detectably better than conventionally slow-braised tri-tip.