Paul Bacino

Thanks RT.. First , let me say, fresh is always better. But I ate some last week and I have some for this week. So I have a surplus. This is how I began my cooling. I placed the steaks in a freezer bag, covered them with dry ice for about 15 mins. By that time they are rock hard already. I then went to my chamber vacuum and completely vacuum sealed them. Then back into the dry ice. as here!! I think I need to be careful of freezer burn, So I'm shooting for about 1-2 hrs , then done

So finally, I get started. After 28days wet, I finished these steaks w/ 2 Day open dry and wrapped in plastic wrap 3 days dry. I now have 5# of Dry Ice Pelleting to play with.. keep you posted

I see what Shalmanese and pbear. Are talking about. I have about two days on it now, gonna have to retool, to get it till Friday. Gonna let it go today. Then wrap it..tonight or tomarrow. Thanks for the heads up. Paul

Thanks ..for the tip pbear. Paul

... You would prefer.. The tenderloin still attached with the strip primal (rib)? Bone intacted? Hanged in a locker..for 28 days.. Here is what I did... I removed the chine, trimmed it rolled it into a wonderfull pinwheel..filet,...I took the tail split it made one filet, I dissected the head, out...and made a nice filet roast.. With the reast of the loin.. I leave some fat..place the loin primal elevated on a cookie rack.. I'll get what I get..if I keep a close eye..on it..I will get some dissection and a wee bit of funk Cheers..I'm not really worried on trim.. I'll add it to ground burger if needed Only thing I have discarded so far is fat and silver skin..maybe 0.5 lb on 15. #

Just a Side Dish..I made--I had seen a few steaks made but I need to add a Puree to it.. Roasted Cauliflower Steak w/ Cumin Garlic Cauliflower Puree Needed a bit of herb ? Some Greeness

I decided to dry age the beef..for a week or two. Keep you posted

Maybe..an external...aquarium pump, with the tubing inserted and sealed into the side. That way the motor is not subjected to..cryogenic temps. When it's all said and done..if I can't get it by Friday.. I ll probably break up the dry ice..and just pitch them in for the first run. Analyze the outcome...see if we notice any possible difference in quality Doc

OK!! Here is the set up!! This is a seal-able 13 x 20 x 8 inch Styrofoam container, I have the hairdryer, it has a cool setting ( tad bit of heat, not much ). I'm thinking of putting one hole on the bottom for the dryer cone, and one above or two off set the tray system. Same side? for air out put? I'll put ice below and top allow for adequate air flow. Ideas?

I'm freezing in a 3 Mil Ary Boil and Bag-- question? Will to much manipulation of the bag crack the plastic bag, you think. Blether-- with two women in the house, I have plenty of blower options, to check out. Since this is my first event and I only have limited time to put this together. I'm going with a styrafoam container I have, I have a nice rectangular one, that beef has been shipped in before.. Hope to get some pictures, later. I do like the idea of alcohol, would I use a liter of Popov vodka? Hey--I dont drink vodka.

Just wanted to try it also!! Sounds like a plan. http://www.ehow.com/how_7790620_freeze-foods-dry-ice.html

( Oh yeah ) Good thoughts..RT Thanks

Another question that arises, would you chamber seal them first. Or wrap them in a plastic wrap or butcher paper. So better to keep their lofted selves? Freeze then Chamber seal . Paul

Picked up a packer of Prime beef tenderloin , that I need to break down. This I have been only wet aging, about 30 days. I have a VacMaster 210. I like to cut my filets about 3". WE are eating what we can @ the party fresh. But I'll need to put up a handfull too. Normally I just vacuum seal my steaks, and I put them in the freezer. but these, I'm think of using Dry Ice to rapid feeeze them. Any thoughts, Ideas?

I think it depends if it has callous / cortico bones...I find that bone in ribs take way longer.. Than just shredded beef stuffs..to re

I have a Nesco... Professional...food and jerky....it has 5 trays,I usually dehydrate my hot peppers in it. If I use the hotest setting 160F..it will take over night Clearance between each tray is about 1/2 inch. I like it..nothing special as I can see I did 2 gallon bags go Scorpion peppers in 2 days . I probably could of used my Dacor oven..Convection....that has a 135f setting and done them all at once over night I liked it for my smaller jobs..thou Paul

We live in Nebraska..and I'm asking for a friend that wants to buy some? We'd have to buy it and ship it, if it's legal. To Nebraska. I have never bought spirits....but bought a few bottles of wine before Paul

Been using Honey powder--that my wife bought!! Dont know much about it , seems exciting. I used on my Oatmeal today

Skin is very tasty...if you want to prepare the skin..for a bit of extra crispy ness. You need to remove the scales first..pretty hard to do if you filet the skin first. So scale..filet-- now you can cook your filet and eat the skin..too

I think the amount of tree sap..or bark tannin effects..the beds for rices you describe..open beds I feel will produce more an aquatic algae green color..thoughts

Anna....we make those quite often. Nice

Not..sure. About the fish..stuff..I really would like to try sea scallops. With grapes and verjus.. Though

To add to my meat balls..something..I use in my Italian cooking

No formal..training...this book is just awesome for that.. He has some great ideas. Never thought about blanching garlic 5 times..and then using milk to make a puree

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