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scubadoo97

scubadoo97

I recently used a Umami DryBag to dry age a boneless choice rib loin for 23 days.  I had wet aged it for about 40 days prior.  Just portioned it out and cooked one steak tonight.  I ended up cooking it SV @ 133f for 90 min. Seared it in a cast iron skillet with some butter and pulled out my searzal which I haven't used in a long time to hit one side while the other was searing in the butter.  Sides were a salad with corn and chickpeas and roasted beets with French feta 

 

i wasn't thrilled with the texture from the SV method.  The next one will go on the gas grill or  CI skillet

image.jpeg

image.jpeg

scubadoo97

scubadoo97

I recently used a Umami DryBag to dry age a boneless choice rib loin for 23 days.  I had wet aged it for about 40 days prior.  Just portioned it out and cooked one steak tonight.  I ended up cooking it SV @ 133f for 90 min. Seared it in a cast iron skillet with some butter and pulled out my searzal which I haven't used in a long time to hit one side while the other was searing in the butter.  Sides were a salad with corn and chickpeas and roasted beets with French feta 

 

i wasnt thrilled with with the texture from the SV method.  The next one will go on the gas grill or  CI skillet

image.jpeg

image.jpeg

scubadoo97

scubadoo97

I recently used a Umami DryBag to dry age a boneless choice rib loin for 23 days.  I had wet aged it for about 40 days prior.  Just portioned it out and cooked one steak tonight.  I ended up cooking it SV @ 133f for 90 min. Seated it in a cast iron skillet with some butter and pulled out my searzal which I haven't used in a long time to hit one side while the other was searing in the butter.  Sides were a salad with corn and chickpeas and roasted beets with French feta 

 

i wasnt thrilled with with the texture from the SV method.  The next one will go on the gas grill or  CI skillet

image.jpeg

image.jpeg

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