The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Freezing Your Aged Steaks & Roasts…
January 14, 2012 at 6:19 pm #1344
This post is just an idea, not a must do! What is the best way to freeze anything…flash freezing of course, but who wants to drop $4 grand on one of those! The answer is dry ice. Here is what you need…
Heavy leather or work gloves(clean)
A sheet of dry ice at about $10.00
A small cooler, six pack size, plastic is fine
A screw driver or small ice pick
Your vacuum bagged steaks/roast
SAFETY FIRST – NEVER HANDLE THE DRY ICE BARE HANDED!!!
WEAR SAFETY GOGGLES!!!
Break the dry ice up in your clean sink with a pick or screwdriver.
Place a layer of the smaller pieces in the bottom of the cooler.
Place a cotton towel on top – single layer.(optional)
Place two vacuum sealed steaks on top of that, another layer of dry ice on top of that and your steak will be totally frozen in less than 1 minute!
Remove and place in your regular freezer, and thats it!
I do this every summer with whole free range chickens I purchase from a farm in Mass. The whole principle is to flash freeze so the ice crystals formed in freezing are smaller, thus causing much less tissue damage to the meat than just flipping into your freezer. Food for thought…not a must.
BarryJanuary 14, 2012 at 8:33 pm #5400Ron PrattMember
thanks – where does one buy dry ice?January 14, 2012 at 9:25 pm #5401
I get mine from a local ice supplier…they sell bulk ice bagged up from small bags to a very large luge. Try your local yellow pages, yes some of us do still have these things called books lol! Kidding aside you should have an ice supplier locally I would hope. You only need one sheet of it, it’s about the size of a sheet of paper one inch thick. It is the solid form of carbon dioxide.
BarryJanuary 15, 2012 at 5:20 pm #5404
That’s awesome Barry. I miss the Greek bar pizza and the candlepins. Bowl a game for me will ya! B)
CharlieJanuary 16, 2012 at 3:49 am #5413
Clam Digger wrote:quote :
I don’t really know what the heck you meant with those references, but thanks…I think.
BarryJanuary 16, 2012 at 4:12 am #5414Scott MarkMember
barry593 wrote:quote :
OK. Good to know that I’m not the only one in the dark.January 16, 2012 at 4:05 pm #5415
This first video is not candlepin but you should see it
and here is candlepin
Charlie B)January 16, 2012 at 4:17 pm #5416
greek pizza is made in a 10″ steel pan that is seasoned and oiled. The dough is allowed to rise three or more hours in the pan before toppings are added. The cheese is part-skim low-moisture mozzarella and mild white cheddar. Sometimes even provolone. The cheese mix may be different per pizza place. The pan is greased before the dough is added and this grease will fry the dough. There is no crust and the pizza is about 1/2″ thick.
Charlie B)January 16, 2012 at 4:31 pm #5419
After a great candlepin game I sear a few steaks on the grill. Now the steaks are even better since they are aged.
I know this is off topic and added it so if and when you are in mass getting chicken, you should check out what is only found in that area on the east coast. (greek pizza included and don’t get me started on sea food!)
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