Taken from JRE #1469 w/Adam Perry Lang:
https://youtu.be/EATOIfG2ISk
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Taken from JRE #1469 w/Adam Perry Lang:
https://youtu.be/EATOIfG2ISk
Video Source
You must be logged in to post a comment.
Looks like a bonafide creep with a record.
they should have a grill or something then cook a steak.
I really wanna know which culture likes well done. Is he talking about like eastern Europeans?
Hey, Everyone. Great clip!
If you Wet aging, you keep all water inside of a plastic bag, the meat becomes tender, but also it keeps the Carbonic acid and all ripening gasses that give the meat a sourer taste.
If your Dry aging meat, meat loses water and the taste becomes more intense, having a sort of umami taste. Also, it becomes very tender. https://en.wikipedia.org/wiki/Umami
Now, if you can combine two processes.
Wet aging +Dry = doesn't make any sense.
Dry +wet (vacuum seal before sales in plastic bags) = you can do it but keep in the bags only for 8-10 days.
Additionally, if you can freeze.
Dry and deep freeze= you can do it.
I also wanted to point out that all this information is not abstract.
For strength/tenderness, objective results can be obtained with sheer force measurements such as Kramer shear cell Warner-Bratzler shear device or penetration measurements such as Instron devices.
Teste you can feel it.
Sour – Wet.
Unami – Dry. (It has been described as savory and is characteristic of broths and cooked meats)
Metallic- Fresh prepared.
Now is from our observation.
The optimal taste for beef:
Young beef – 4 weeks Dry aging.
Old beef – 7-8 weeks Dry aging.
Pork – 3 weeks.
I have seen that some butcheries age beef over 200 days, you can lower the temperature in the aging room and do it, so it is going to be a much slower process (water evaporates, the taste increases), but here you need to feel your customer’s taste. Some like the intense taste, some don’t like it at all, that is why 4 weeks is an optimal term for aging as it gives optimal taste – not very intense not mild but something in between.
check this out https://theagingroom.com/
I like steak cooked not pink in the middle. It tastes better well done.