Kunena Site Syndication http://www.drybagsteak.com/ Tue, 07 Sep 2010 04:10:48 -0500 Kunena 1.5.11 http://www.drybagsteak.com/components/com_kunena/template/default_ex/images/english/emoticons/rss.gif http://www.drybagsteak.com/ Kunena Site Syndication http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/161-my-inaugural-dry-bag-steak-experience#166 Here's my advice. First, give yourself plenty of bag to work with. Don't cut it to 4 inches from the meat like the instructions tell you. Second, use either a paper clip or some stirring straws cut into 1 inch segments just in front of the snorkel to keep the bag from collapsing on itself. Third, don't seal unless you’re absolutely satisfied with the amount of air that has been removed. If there is still air pockets after massaging the air out, unlock the sealer and try again. Fourth, use setting 4 and let up on the sealer bar as soon as the buzzer goes off. If you hold it down too long, it can burn little holes in your bag. And finally, don't unlock your sealer until about 15-20 seconds after you have made your seal. If you unlock when the bag is still hot, it can open up. Hope this helps. And on a side note, don't throw away your foodsaver. The snorkel sealer does not seal normal foodsaver bags well at all. Good luck. Mon, 06 Sep 2010 19:31:28 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/160-35-day-new-york-strip-epilogue#165 BTW I had some left over steak from Saturday and used it today for this delicious steak salad. Note the tender red rare steak I cut into wafers! [IMG]http://img.photobucket.com/albums/v232/Ronald44/IMG_1672.jpg[/IMG] Mon, 06 Sep 2010 17:11:02 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/51-weight-loss-experience-to-date#159 RRP wrote: I thought I might share my experiences regarding untrimmed weight losses using Drybags and to wonder out loud how these compare to others. 1st - New York Strip - 21 days - 18% loss 2nd - Rib Eye - 28 days - 19% loss 3rd - Rib Eye - 35 days - 19.2% loss 4th - Rib Eye - 45 days - 20.8% loss I just wanted to update this thread with my most recent experience: 5th - New York Strip - 35 days - 21.4% loss Fri, 03 Sep 2010 16:19:42 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/112-another-new-york-strip-primal-headed-to-glory#158 Well, 35 days ago this chunk-o-cow was all girly pink: [IMG]http://img.photobucket.com/albums/v232/Ronald44/IMG_1573.jpg[/IMG] but today it looked like the aged beauty I wanted it to: [IMG]http://img.photobucket.com/albums/v232/Ronald44/IMG_1634.jpg[/IMG] Then cut, but untrimmed revealed some nice marbling that I had hoped for even though it was graded USDA choice: [IMG]http://img.photobucket.com/albums/v232/Ronald44/IMG_1640.jpg[/IMG] And finally the trimmed picture: [IMG]http://img.photobucket.com/albums/v232/Ronald44/IMG_1643.jpg[/IMG] There's going to be some great steak dinners in our future starting tomorrow night! Thanks DrybagSteak! Fri, 03 Sep 2010 16:16:15 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/140-dry-aging-after-freezing-steak#156 I will take a wild assumption here that you may be better to try a single THICK steak after it has thawed slowly in cold water in a sealed zip bag. Let the steak develop a wet exterior and then dry bag when completely thawed. But I wouldn't let it run over 7 to 10 days. Experiment with one or two. My thoughts are that your best options are to use relatively FRESH loins. But its fun to experiment, and lets see what your results are.. I have to become more seasoned myself to give solid dictums. :-) Tue, 24 Aug 2010 22:58:53 -0500 http://www.drybagsteak.com/forum/2-welcome-to-the-forum/154-a-drybagsteak-testimonial#155 Congratulations on your anniversary. I suspect I will not find those fine steak restaurants as satisfying as I once did for reasons similar to yours. I confess I haven't had the craving to go to one since I carved my first drybag aged rib eye. I am really enjoying these steaks. I saw a prime grade 15.9 lb ribeye at Sam's for under $9.00 per pound. If I'd have had more room in my fridge, I'd have bought it. As it is, I'll have to wait for the NY Strip and the Top Sirloin to finish aging. Not that it's such a terrible thing to have two hunks of meat aging in your fridge, of course. ;) Sun, 22 Aug 2010 21:41:55 -0500 http://www.drybagsteak.com/forum/12-forum-tips-a-tricks/153-a-hint-for-newcomers-to-see-older-posts#153 This board is still in its infancy and the default setting means you only see threads that have either been started in the last month or had a reply in the last month. For instance you probably see somewhere around 14 to 18 discussions in the upper left corner. If you change from month to year you'll see there are actually more discussions since inception. There might be something among them that will be of interest to you. Granted once more members start posting then the month cutoff will keep the board from getting too cluttered, but in the meantime you might want to take a peek! Fri, 20 Aug 2010 13:54:37 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/149-wet-aging-in-my-freezer-#152 I agree with Ron with the exception that there may be some moderately light tenderizing of the meat due to the freezing of the water cells in the meats fibers. But as you indicated, not the flavor of dry aged meat with the drybagging principles. Tue, 17 Aug 2010 15:26:57 -0500 http://www.drybagsteak.com/forum/10-other-recipes/130-hot-tubbing-steaks-definition-thereof#150 It's hard to cook a thick steak medium rare because by the time the internal temperature reaches 125-130 degrees, the peripheral meat is scorched. By preheating the meat in a hot tub or oven, less heat is required to raise the internal temperature which leads to less over cooking. Thin steaks don't require a lot of time to raise the internal temperature therefore they can safely be cooked over direct heat. Mon, 16 Aug 2010 08:17:09 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/142-my-first-drybag-aged-results-choice-rib-eye#147 One other thought and I can't believe I forgot to mentioned it...check out my thread about hot tubbing your steaks. That method does wonders for thicker cut dry aged steaks and in particular (for some reason) that dark brown layer becomes quite moist in the process. You just have to trust me I guess. Sun, 15 Aug 2010 20:32:12 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/98-good-cut-for-smaller-roast-bags#138 I posted this in another thread, but then I recalled that I'd started this thread to ask about good cuts for the smaller roast sized bags. I bought a 13.99 pound choice Top Sirloin, and it is now aging. Here's how you fit it in a roast sized bag ... sort of. carne wrote: Let me assure anyone in case they are wondering, a 14 pound Top Sirloin will not fit in a "roast" sized bag. It sort of looked like it might fit, so I tried. I split the roast sized bag open on the bottom and side seam trying to stuff that huge hunk of meat in it. The solution was to cut off a 3 lb chunk (2 lb 14 oz actually). That left about 11 pounds of Top Sirloin, which fit very snugly in the roast sized bag. But it was a close call even at that. I'd suggest nothing larger than 9 or 10 pounds for the smaller roast sized bag. But it also depends on the shape of the meat to some degree. You might fit 11 pounds if the cut were a little longer and smaller in cross section than a Top Sirloin. It's a nice chunk of meat. I'm going to age it for 28 days. Sat, 14 Aug 2010 12:33:10 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/118-dry-aging-sirloin#137 Let me assure anyone in case they are wondering, a 14 pound Top Sirloin will not fit in a "roast" sized bag. It sort of looked like it might fit, so I tried. I split the roast sized bag open on the bottom and side seam trying to stuff that huge hunk of meat in it. The solution was to cut off a 3 lb chunk (2 lb 14 oz actually). That left about 11 pounds of Top Sirloin, which fit very snugly in the roast sized bag. But it was a close call even at that. I'd suggest nothing larger than 9 or 10 pounds for the smaller roast sized bag. But it also depends on the shape of the meat to some degree. You might fit 11 pounds if the cut were a little longer and smaller in cross section than a Top Sirloin. It's a nice chunk of meat. I'm going to age it for 28 days. Sat, 14 Aug 2010 12:25:18 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/69-anyone-use-these#135 May I second your emotion here?? ;-) Unless there is a great reason to up the humidity in the fridge, I found your last comment to be quite effective here as well. Thumbs up.... "Char-Woody" Fri, 13 Aug 2010 11:43:10 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/126-can-i-use-these-bags-on-a-different-machine#134 As your in Austraiia or anywhere for that matter, I would suggest that you use the recommended vaccum for your drybag as per the website here. My friend RRP has a good method of using a "raft" to assist in the vaccum process. I use a metal clip. I hope to add a video here at the next full loin to show how simple it is to create the vaccum. I don't personally recommend individual steak unless they are quite thick. And I don't personally recommend a long term aging on individual steaks. 12 to 14 days should be very effective. I like the 21 - 24 day or so aged loins. Primarily the NYStrip and Ribeye loins. Since the DryBag Vaccum is expensive, may I suggest that you create a DryBag Steak Club in your vacinity, and share a club purchased unit?? Just a thought for you.. Just my thoughts so far, and subject to change. :P Congrats to RRP, Thea and others for the super postings here.. Fri, 13 Aug 2010 11:35:28 -0500 http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/122-pay-back-for-28-day-wait-is-worth-it#132 RRP wrote: livespive wrote: I have a question, what is this hot tub method? Is it defrosting, or kind of like cooking on low heat then blasting on high at the end to get the char? Thanks for asking - I just started a new thread under recipes in case the question comes up again. Here's a link: http://www.drybagsteak.com/forum/10-other-recipes/130-hot-tubbing-steaks-definition-thereof Thanks Wed, 11 Aug 2010 12:52:17 -0500