The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Sous vide and grill vs grill and bake
- This topic has 27 replies, 5 voices, and was last updated 11 years, 3 months ago by Charlie.
October 31, 2011 at 3:59 am #1295
Any preference on cooking methods? Is the sous vide machine worth the 400 dollars? B) thank you for your comments!October 31, 2011 at 2:22 pm #5006
Worth is in the eyes and mind of the beholder! Personally I enjoy some of the same basic advantage merely by using hot tap water in a small cooler for an hour to bring the internal temperature of my meat up to 100° before doing a quick sear. Why not apply that same $400 toward a ceramic cooker such as a Big Green Egg?
October 31, 2011 at 3:19 pm #5007
The reason I choose these pictures was to show the uniformity in color and doneness of even this 3″ prime rib by using the hot tub method. Normally a cold chunk-o-cow cooked to medium rare will result in a cool if not cold blueish red center as opposed to this.October 31, 2011 at 5:43 pm #5008
That looks amazing! I like how evenly cooked it is. Do you prefer 3 inch cuts? I will be getting the xl egg soon and thought that if I had a sv my times and temps will be easy to control. I read an article that said in a few years the sv may be like the next microwave. I think it will be more like the next juicer… You can hold food at temps until ready to serve and then 6 or 7 min on the grill and dinner is served. I see you have the right tool for the job (meathook). I found a xl egg for 999.00 and just need to place my order when the work here slows down some. Also need to build nest.October 31, 2011 at 5:51 pm #5009
I will wait on the sv and will try your beer cooler method. Also I plan on filling my crock pot with water to see what temp it will hold. Thank you RRPOctober 31, 2011 at 7:56 pm #5010
That 3″ is the size I choose when I cut up the rib eye sub-primals that I age. Then split in half both my wife and I love the taste from each bite with one side being medium rare and the other crusty herb enhanced seared side. That’s the nice thing about aging a 14 to 16 pound piece of meat – you cut it precisely how YOU like it!
BTW that “meat hook” is actually called a “pig tail flipper”. That one is a small one which I use for steaks but also it’s great in the kitchen for turning bacon. I also have a much larger one that is great for snagging and flipping ribs and briskets. The larger can also be used to fend off hungry neighbors if need be! :laugh:
As for your crock pot idea that’s certainly something to experiment with. OTOH most people have their hot water heater set around 121 to 124° so right out of the tap there’s no hassle. By using a small cooler I only have to change the water once for an hour, whereas if I use an open topped bowl I’ll change it every 15 minutes after checking the water temp with my Thermapen.
:laugh:November 1, 2011 at 1:15 am #5011AlMember
RRP-The pictures of your cook are truly amazing. I can’t wait to try this myself.
AlNovember 1, 2011 at 7:38 am #5013
RRP- I have the larger hook and have to get the pig tail flipper when I find one. The BBQ places near my house seem to sell only the larger ones. I am getting excited that I have three more days to trim the rib-eye. Then a day later I will be bagging the primal’s for x-mas just in time. I also have a ny strip that i started oct 15th. Have you gone 45 on the ny strip? Also how long did you go on a tri-tip and what was it like?
Your pics look great! I have some photos that I will be posting soon. My pics exceed 150kb so I need to fix that to post.
Thank You for all your help.
CharlieNovember 1, 2011 at 1:47 pm #5014
Here’s a source for the pigtail flipper. I’ve given these as gifts before as they are truly unique.
As for a New York strip I’d be leery of going 45 days simply because a NY strip sub-primal is thin as compared to the bulk of a rib eye for instance. The longest I’ve gone with a NY has been 35 days and according to my records the additional weight loss between 28 days and 35 was pretty narrow and I do believe the 28 day was a tad better.
As for a tri-tip I personally have never aged one, but if I did I probably would max out at 14 days since the tri-tip on edge will be thin and dry out thus increasing trimming loss. If you try one please be sure to report on your experience!
RonNovember 1, 2011 at 4:16 pm #5015
Just ordered my set of pigtails from Paul over at k2 development. I was lucky since they just got their power back. Weird snow storm!November 1, 2011 at 11:14 pm #5021DennisMember
im 100% sous vide, last week i finally got an automatic system, instead of the old where i had to adjust it on the stow, i have so many things i want to use this for 🙂
Then again, im a geek, read molecular gastronomy (or just science in the kitchen) make worms in grass and soil and serve to guests (no its not real worms, soil or grass :silly: ) and can easily use 3-4 days of cooking and even more planning a dinner party when my guests are the kind that love my nutty experiments.
If you sous vide, then try 1 hour egg at 64 Celcious, they are perfectly softboiled, and the consitensy is allmost like thick cake cream
Right now im working on a small dessert that consists of chocolate foam ice with a raspberry fluid center, the chocolate foam looks like cotton and the raspberry center is solid until you put the spoon into it, then it will break and flow out, that is going to be so awesome to see people eatNovember 2, 2011 at 1:52 am #5023
I am cooking two chicken breasts and two pork chops and in ten minutes I lower the temp to drop in the filet mignon in my new sous vide and I bet the farm on this one. Don’t want to wake up in the morning feeling disappointed. I will be buying the egg first thing in am.November 2, 2011 at 2:28 am #5024
Sorry Charlie, but if you think your yet to be purchased BGE will be something that you can dial up and down in temperature like you just described then I STRONGLY advise you to stay away in the morning! SAVE YOUR MONEY as you have already bought that water oven. BTW you might also want to check in to their extended warranty…and I doubt it will be a lifetime like…oh never mind…November 2, 2011 at 5:31 am #5025
I bet the farm on the sv machine and I m happy to report that it is awesome! Pork chicken and tenderloin all better than I had expected.November 2, 2011 at 5:44 am #5026
I really don’t need a warranty… (i will explain on another post) and still need the egg more than most can appreciate, so off I go to get the grand prize that I have been needing so badly. It’s a chunk o dough but you get what you pay for!
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