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December 6, 2011 at 5:50 pm #1312
Drybag steak results are in…
After aging a rib-eye prime for 68 days I purchased another rib-eye prime. This was for comparing the difference and to effectively judge how others feel about the experience of eating aged beef. At lunch I cooked some of the un-aged prime and it was delicious. It was moist and tender. And everyone loved it. The flavor was great. Then I trimmed the 68 day aged rib-eye and cooked it along with some un-aged rib-eye prime and also a ny strip that i aged for 43? (exact days need to be counted). Both the rib and Ny were trimmed on the same day. All steaks were cut 2″ thick and placed in vac bags. Sat in 120 deg water for two hours and then seared for 60 seconds each side twice. After removing from grill let sit five minutes and served. The un-aged prime was the only thing that was still left on the plate after everyone was done eating. We cooked four aged rib, four aged ny, and two un-aged rib. As far as flavor the aged beef was full of amazing flavor. And if you eat un-aged prime at the same meal it is like eating gumby gum. I think I may make hamburger out of the frozen un-aged rib-eye that is in my freezer and using it in my pasta sauce…
Truly Awesome Dryaged Steaks!
Charlie B)December 6, 2011 at 6:04 pm #5152
Also sorry not completly detailed but the 68 day lost about 4 lbs in the bag and then about 3 lbs trim so it was about 7.5lbs from 15 lbs start weight. I have detailed notes and pics and will post as I have time. Very Busy Lately and have not had time to share updates. And I would have trimmed atleast 2.5 lbs of fat cap even if I had not aged so it lost 4 lbs from age and 1 lbs from trim or about 40% from aging. Definitly worth it as it taste 1000% better. This was my first aging and plan on trying a 28 day and 45 day next.
CharlieDecember 6, 2011 at 6:29 pm #5155Ron PrattMember
Great report, Charlie – thanks for sharing!December 13, 2011 at 10:50 pm #5212
Charlie B)December 15, 2011 at 4:14 am #5240
🙂 thanks for the – really great – photojournal. I’ve got a couple of questions about the posting technique:
1. Do you include a photobucket image using the “image link” toolbutton that is just to the right of the “code” button in the Boardcode section?
2. Does photobucket provide a method to rotate an image 90 degrees, or (if not) do they offer a coupon for dramamine?
🙂January 31, 2012 at 2:32 am #5499BrianMember
What brand and size is your sous vide you use?
ThanksJanuary 31, 2012 at 2:52 am #5500
I’m pretty sure it’s a full-sized Sous Vide Supreme, from sousvidesupreme.comJanuary 31, 2012 at 2:56 am #5501BrianMember
Thanks Toasty, that is what it looked like. Just wanting to make sure. Still doing my research on them. Would like to buy one in the near future. May try hot tubbing with tap water and a 6 pack cooler this weekend just to give it a shot. My rib will be 28 days this Friday!January 31, 2012 at 3:11 am #5502Ron PrattMember
LOL – just a reply from me that wasn’t even requested! Call me a C/A if you want, but using about 10 cents worth of hot tap water in a 6 pack cooler to hot tub some dry aged steaks so as to then just sear them at 600 to 700° perfection is still my answer. I love all your expensive solutions and that’s fine and I’m not offended if you call me a C/A!!!!
RonJanuary 31, 2012 at 3:15 am #5503
I agree that, for steak, hot water and a cooler and a thermometer make a fine solution.
I use a sous vide setup because I’ve got one around, but that’s not why I bought the sous vide stuff. It’s much more important to have that kind of control for non-steak items. Steak is pretty forgiving.January 31, 2012 at 3:51 am #5506
I have the sous vide suppreme full size and bought it at sur la table for 399.00
I use it all the time and as I mentioned in another post if you like seafood and perfectly cooked shrimp and scollops then you need to get a water oven. Also works great for chicken and pork and Drybag Steaks!
.p.s. I throw stuff in when I leave for work and when I get home… a short sizzle and Bam!
Cradle Rock Style Dinner Is Done!
Charlie B)February 2, 2012 at 5:49 am #5511
Clam Digger wrote:quote :
How do you like to do your shrimp and scallops? I get pretty good results cooking scallops with VERY high gas-burner heat until they are browned on the outsides and just barely cooked in the middle.
But I’m hugely in favor of the predictability of sous vide. What works for you?February 3, 2012 at 2:40 pm #5513
Shrimp and scallops cook at 140deg f. Scallops need 1hr and shrimp 30min.
Remove from bag and sear with unsalted butter or use a torch to sear the tops.
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