Comments on: Review: How to Dry Age Steaks with Drybag http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html Steamy Kitchen: fast recipes, simple recipes, with fresh ingredients to create delicious food for dinner tonight. Fri, 12 Mar 2010 16:18:42 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Dry Bag Steak | Lip Smacking BBQ http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html/comment-page-1#comment-143871 Dry Bag Steak | Lip Smacking BBQ Sat, 06 Mar 2010 04:00:43 +0000 http://steamykitchen.com/?p=6626#comment-143871 [...] Found this great overview of the Dry Bag [...] [...] Found this great overview of the Dry Bag [...]

]]> By: Mary White http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html/comment-page-1#comment-141259 Mary White Sun, 21 Feb 2010 21:40:40 +0000 http://steamykitchen.com/?p=6626#comment-141259 Can aging food especially meat in plastic cause cancer? Can aging food especially meat in plastic cause cancer?

]]> By: RRP http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html/comment-page-1#comment-139591 RRP Sun, 14 Feb 2010 00:02:58 +0000 http://steamykitchen.com/?p=6626#comment-139591 Slight correction here - I first placed the meat in my grill at a dome temperature of 300° and after it went from 85° to 125° internal then I removed it to rest while upping the dome temperature to 625° for that 3 minute sear. Slight correction here – I first placed the meat in my grill at a dome temperature of 300° and after it went from 85° to 125° internal then I removed it to rest while upping the dome temperature to 625° for that 3 minute sear.

]]> By: RRP http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html/comment-page-1#comment-139586 RRP Sat, 13 Feb 2010 23:53:39 +0000 http://steamykitchen.com/?p=6626#comment-139586 Here is a prime rib from a sub primal that I had aged in a Drybag for 35 days. While it did in fact lose 19% of its moisture weight it was still juicy inside - I believe you can even see that glisten in this picture. As for salt I did hit the exterior with kosher salt in a shaker. I hot tubbed the meat for 1 hour to an internal temp of 85° before putting it on a 625° fire in my ceramic cooker called a Big Green Egg for a total of only 3 minutes for sake of the sear. This was extremely delicious and my next goal will be a 45 day aging. Photos: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=821113&catid=1 Here is a prime rib from a sub primal that I had aged in a Drybag for 35 days. While it did in fact lose 19% of its moisture weight it was still juicy inside – I believe you can even see that glisten in this picture. As for salt I did hit the exterior with kosher salt in a shaker. I hot tubbed the meat for 1 hour to an internal temp of 85° before putting it on a 625° fire in my ceramic cooker called a Big Green Egg for a total of only 3 minutes for sake of the sear. This was extremely delicious and my next goal will be a 45 day aging.

Photos:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=821113&catid=1

]]> By: SteamyKitchen http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html/comment-page-1#comment-138951 SteamyKitchen Thu, 11 Feb 2010 05:09:02 +0000 http://steamykitchen.com/?p=6626#comment-138951 sorry I missed this email! I dry age and then salt using my method. you won't get as much moisture out (b/c it's been dry aged) but it definitely affects flavor! nicely salted steak throughout. sorry I missed this email! I dry age and then salt using my method. you won’t get as much moisture out (b/c it’s been dry aged) but it definitely affects flavor! nicely salted steak throughout.

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