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jedovaty

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  1. jedovaty

    long dry aged ribeyes are tough?

    I ran one of the choice steaks through a 4 hour bath at 128F, then seared on my grill. It helped the texture a little, but that could've been placebo. Wasn't mushy or like sawdust, which has happened sometimes when done too long. I am curious to try a side-by-side test, will do it next month. Seeing that I've now had three full rib eyes with this same "tough" texture, I've drawn the conclusion the butcher's environment causes the meat to dry out, and this is supported by the loss in mass to ~40%+. Thanks all for the help
  2. jedovaty

    Freezing your Anson Mills

    Hi there, to explain my comment: I recently purchased flour in bulk, and researched how to store it. I've had issues in the past, even with air-tight containers, in that bugs (I guess they are called weevils?) infesting the flour after 6 months or so. It seems this can happen with other grains, too, such as rice, though I've not had that problem. Research suggested freezing for various periods of time if not until ready for use, depending on size of the container. Other suggestions included adding bay leaves to the containers, vac sealing, etc. So perhaps the suggestion to freeze includes this in addition to possible spoilage. I wonder how they would respond if someone contacted them asking why they instruct it.
  3. jedovaty

    long dry aged ribeyes are tough?

    Got it, I could just use the fridge as a spare (I don't really want to get into charcuterie or cheeses now). Maybe I'll get a fridge/freezer, since I really would like more freezer space. And a chamber vac sealer, and few other toys Paul: I know what you are talking about, even with internet and questionable photo calibrations, you are correct, these don't have that ruby-red color (and neither did the other two) - not sure why. The fat pieces I trimmed were an off-white, almost yellow, especially the 60-day choice. Good eye on the knife! Sadly, I'm terrible at sharpening (have been trying to get it right almost 10 years now), and I cannot tell if it is double or single bevel. But I still do everything with it! I am going to try a longer water bath anyway, just to see what happens, I've never actually gone past 2 hours with a ribeye before.
  4. jedovaty

    Freezing your Anson Mills

    It might be to kill the bugs/weevils.
  5. jedovaty

    long dry aged ribeyes are tough?

    Okay, thanks, then you all have addressed my question: dry aged steak should be tender. I did the longer timeline mostly out of curiosity, and I did like it quite a bit. The butcher I go to may offer bone-in ribeye, but I'm not sure. They have porterhouse steaks, but I guess when I asked for ribeye, they must debone it since in each case that's how I'd received it. I'm sure if I ask, they could order it if they don't have it. I researched the dry-aging process a couple years ago; however, backed down due to limited space. What I recall most purchase the cuts at the warehouses like costco -- but those all come boneless and cryovacced as rotuts stated. Next step therefore is to cave in and get a second fridge/freezer dedicated to aging my own, and just find a way to make room for it. I'm trying to think of other uses for the fridge, since it's just me and one of these ribeyes lasts a year. Just for laughs, attached pictures show the prime cut post trimming. I cut the large fat tip off and rendered it down thinking I could use it like duck fat - but no, it's way too strong for my tastes not sure what else to do with it. Did not take photos of the choice, however, at least half of it had fairly decent marbling.
  6. jedovaty

    Cooking with Grains

    I've been discovering buckwheat over last year or so, this stuff is amazing and quite versatile, you can do everything from porridge to noodles and waffles (like with many of the seeds/grains, but this has such a unique "green" flavor making it more fun).
  7. jedovaty

    long dry aged ribeyes are tough?

    I don't know the humidity or temp of the butcher's aging fridge, I will ask them, but I'm pretty sure they are using correct metrics - it's Beef Palace in HB. The meat cuts are without bone, and about 17-18 lbs at start, and roughly 10-11lbs when I pick them up. Interesting, I'll try a longer time in the water bath this weekend. I haven't heard the term "deckle" before, and looked it up though still not clear what section that is when looking at these steaks. Mine have both the cap and eye. Some of the pieces have gristle between the two (along the fat eye - my terminology isn't exact, hope you understand). The gristly part is, of course, very chewy, but the rest of the meat tends to be on the tougher side. Appreciate the responses, thank you all.
  8. jedovaty

    long dry aged ribeyes are tough?

    Hi there: I am looking for opinions: should long-term dry aged rib eye have a tender/melting texture, or should it be a bit chewy/tough? Over the last couple years, I have asked my local beef butcher to dry-age a full rib eye for me - first was 45 days, next was ~52, and final was ~60. I have the butcher do it because I simply don't have room for a second fridge. The first two were prime grade (45 and ~52), the third (~60) was choice grade. These are corn-finished cows. Soon as I bring the trimmed pieces home (roughly 11 pounds each), I slice them up into roughly 1.5 inch thickness, vac seal, then freeze. I will generally sous-vide at 128-130F for a couple hours, then sear on high heat (sometimes with butter, sometimes without). Super tasty, funky-licious, but always a bit tough, and the choice comes out rather dry. I've also tried a few reverse sear with my grill. Everything I've read in the past, suggests they should be tender, probably can almost be cut with a spoon. Please don't take the above as a complaint, I'm just wondering whether my results are normal
  9. jedovaty

    Dipping soft centers in chocolate

    Oh, this is a good idea, thank you. I'll pour off the peanut oil if I'm using purchased peanut butter, and replace with cacao butter I have on hand. I wasn't looking forward to using more powdered sugar, it's already so sweet and has that weird texture from the starch.
  10. jedovaty

    Dipping soft centers in chocolate

    Thanks, Kerry. I just eyeballed it until I got a peanut butter that was workable and met my tastes. I'd say about 1/2 cup PB, 1/3-1/4c powdered sugar, a 1/2t vanilla paste, pinch of salt. The PB was pretty oily, and hard to work with, probably should have used more powdered sugar or added some starch.
  11. Hi: I'm making some homemade peanut butter cups, but shaping them like bon bons instead. I don't have bon bon molds, so instead I'm dipping the peanut butter centers into tempered chocolate. As the chocolate coating sets, it contracts and my soft peanut butter center squirts out a little. Is there a way to prevent this, or do I need to do a second dipping? I've tried with both frozen and room temp centers (although peanut butter with a little vanilla, salt, and powdered sugar doesn't seem to freeze at all).
  12. jedovaty

    japanese cooking - dashi

    Hi there: Short version: I don't get all the hubbub with dashi. It's nice, and makes my miso soup taste great. Rant: I don't see many recipes on the internet that highlight "ichiban dashi" (first one), other than simmering some veggies. Everything I read about dashi suggests the first is magical and amazing, and not to be used in regular cooking like rice, miso, etc. I decided to ignore it and use it in miso soup. Haters gonna hate. Long version: While browsing a nearby grocery store, I came across "dried matsutake" mushrooms. Never heard of them. $128/lb price tag (this is a small handful, cost $8). Had to try it. They are sitting here in front of me. Reading up on recipes, the most common I find for this mushroom is a simple rice dish. They make dashi, then use that with the soy/sake/mirin to make rice. I'll be trying that. What pushed me over the edge to post this, however, is that I see this alot: dashi, then mix with that trio in a lot of recipes.. I don't get it? I find soy, mirin/sake to be so overpowering, there's no way the dashi will even come through. What's it's purpose here? Simply tradition? Hopefully all this makes sense Thanks for your time! PS: as many of you know, there are multiple variations of dashi, and I've played with many of them, using both quality and crappy ingredients, sous vide, chanting in reverse gregorian while grating petrified fish blocks on wood soaked in logs, even some vegan variations. My intent here is not how to make dashi, but rather, find a use for it other than miso soup.
  13. jedovaty

    Asparagus soup raw flavor

    Hi: I have heard of a few diet restrictions in certain indian regions, including no foods like onions/garlic since they come from inside the ground. I looked up the Iskon standards. Bummer that it excludes mushrooms, because mushroom soup would be a great idea. Can you have potatos? I don't see them included or excluded. I was also going to suggest miso soup without the bonito (fish flakes), but it appears soy beans are prohibited. It also appears lentils are prohibited? Oh boy, that's tough because lentil soup can be delicious. If potatoes can be included, consider potato soup. Also, how about various squash soups, such as zucchini? My central-euro culture has a wonderful squash/zuccini soup that's made with a little fresh dill. These are the soft squashes, similar to bitter melon, but, not so bitter. You can explore other squash varieties, too, they may be called "gourd" in some areas (think pumpkin, butternut squash, etc). What about carrots, or celery? Other soups to consider: green bean, split pea soup, watercress, cabbage, cauliflower. You can do these like plain soup, like a stew, or even "cream of..". You might also consider multiple vegetable in one soup; for example, green bean with caulflower, or tomato with watercress. Or put them all together and make a chili As far as raw-tasting, are you allowed to broil the veggies first? Maybe do that with the asparagus, broil it to pre-cook, instead of sauteeing. Then put that into water and continue your regular cooking, blending to make it a cream of roasted asparagus soup :)!
  14. jedovaty

    Meat Blasphemy – Well-done Steak

    Hi: how about mimicking left overs? First cook/grill it near blue/rare level, cool it down in the freezer/fridge, then slice thin and fry on some butter to get it well done? The chill/reheat process then is something akin to stew meat (you know how it gets super tough the next day, and you have to reheat it hotter than it was before you first cooked it to make it tender again), so you'll still end up with tender meat. Additionally, if it's a sufficiently fatty steak, this will give it some tasty maillards. Perhaps a variation here is to slice it up, maybe the broadside, and fry that up to maximize the maillards... Or ask the butcher to run through a tenderizer...?
  15. jedovaty

    Maintaining crisp/crunch of fried items?

    Oh, I totally forgot about this. FeChef, thanks, I didn't mention in my original post, but I've done the double fry method, and results are same, things do get soggy (I tried it a few times actually, things like french fries, chicken karaage, and schnitzel). After the recent cauliflower experiments, it's likely the moisture causing my problems, with batter/technique second. That said, I'm going to give double fry a second try next time, and, I'll throw potato flour into the mix of experiments.
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