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.
If only joe new
Dry aged meat is fucking disgusting. When you get past all the minutia, it's essentially rotten meat.
Joe, someone needs to challenge the chef here… low and slow with reverse sear is wonderful for dry aged beef. You don’t only need A salamander or boiler. Come over for a steak, I will blow chefs steak out of the water…. sooo much mediocre information. Have him Join the dry aged beef group and learn the subject in which he is talking about.
Joe, Your guest may be a good chef but he is not completely up on the subject in which you guys are discussing
The white “ash” he is referring to is not like the white powder on salami, IT IS the white powder on salami, penicillium nalgiovense