Touch it or leave it?

[Ron Pratt]

You’re welcome. Yes, dry aged beef cooks faster and the longer it has been aged the faster it gets! Ron

[john moran]

Learn Sous Vide and never worry about doneness again. Especially if you like thick steaks. Hard to mess up.

[Ron Pratt]

I agree on the sous vide!

OTOH before I bought my NOVA I used what i called the “poor man’s method”. That was sealing the steak(s) in a food safe plastic bag. Then using a small cooler with a tight lid, place the meat in and then add hot tap water. Let the meat rest in there for an hour or so and that would assure the interior of the meat would not be that cold blueish-red color before grilling, yet still rare like I like. Ron

[john moran]

Ooooooooo – look at me and my fancy case (joking!!..mine gets unceremoniously chucked into the sous-vide container and on the shelf it goes) –

Yes I’ve always gone out of my way to not throw a freezing cold steak on the grill. I accidentally watched a really bad BBQ show once…I disagreed with every thing he said (including boiling ribs…..uff-da). But he went out of his way to emphasize that steaks should come right out of very cold fridge and straight to grill…sigh…I think the terrorists are winning.

Anyway..When I first heard of SV I rolled my eyes…I hate most meat cooked in water but go out and search for info on it…really good stuff. Mostly I use it for steaks but I often re-heat my individually shrink wrapped smoked pork chops (smoked as a roast, then cut up)….heats them up without drying out..can still slap on the grill for a second too….mmm…I think it’s what’s for dinner.

[Ron Pratt]

Ribbing taken fine! Actually I just recently bought that $18 case to protect it from my wife who was always moving my unit from here to there. The “there” being defined as some precarious spot from which one or either of us would/could knock it off a shelf and break it for sure!

I too find it quite handy to reheat delicious leftovers – in particular beef dishes such as stroganoff and steak au poivre. Also like you I make extra dinner items on purpose so I can freeze them in Food Saver vacuum bags and then thaw and reheat them for easy meals later on. Ron

[john moran]

I’m at 26 days on my prime roast….wondering if it will make it thru the weekend. BTW – Still no smell at all as usual.

[Ron Pratt]

Actually for a prime roast of the 10 to 14 pound size can actually be better with a longer wait. I hope it meets your expectations! Ron

[john moran]

I meant it might not make it thru weekend because I might get hungry!!

Thinking of another week maybe..it’s not a real thick roast.

Cheers..J

[Ron Pratt]

I hear you! Enjoy your wait! Ron

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