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!
There is equipment to buy – a rather large plastic container to hold the water and a sous vide device to control water temperature and water flow in the container. Absolute precision is required. For example, the water is brought to a temperature of 129 degrees Fahrenheit for rare steaks. I encase each steak in separate food saver plastic bags. I have cooked 6 at a time.
This is definitely not fast food. Preparation for these steaks, for example, requires 90 minutes in the water bath. Then they can be finished on a grill with a very brief seer, or they can be finished with a butane torch. The proof is in the flavor, whether preparing beef, pork, seafood or veggies I have prepared shrimp wrapped in jalapeno bacon (12 per bag) and then finished the bacon wrapping with a torch. Fantastic.
Look up sous vide equipment on Amazon. Lots of choices..