The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › The Proof is on the Plate! › The Proof is on the Plate!
April 10, 2016 at 11:36 pm
#10154
Ron PrattMember
Though I have only had my ANOVA brand sous vide unit since mid February I have yet to try any of my dry aged stash, but will do so soon. I have loved the pork, salmon, lobster and even filets and have no doubt what you say is true! The whole concept of dialing in to a given end temperature, plus never over shooting it thus drying it out is such wonderful culinary achievement let alone so easy with sous vide! Ron