The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Monday night anticipation. (Tonight!) › Monday night anticipation. (Tonight!)
September 18, 2012 at 12:38 pm
#6252
Rob BabcockMember
Sounds good! I just wanted to chime in that the first time I heard you refer to “hot tubbing” I assumed you meant an immersion circulator. But seeing a few other posts I realized you’re talking “beer cooler sous vide”! While I have two SousVide Supreme units I do occasionally use a bowl of hot water (especially if I want to re-therm food or precook in a location that’s impractical to set up a circulator).