Dry aged questions, browning and white specks
- Restrictedx
- Topic Author
- Offline
- Fresh Boarder
-
Less
More
- Posts: 8
- Thank you received: 0
1 year 9 months ago #14521
by Restrictedx
Replied by Restrictedx on topic Dry aged questions, browning and white specks
So, I updated the pictures in the opening post, it was not frozen in the umai dry. The process I took was 45 days dry aging, then slicing into individual steaks. I vacuum sealed it in the foodsaver bags and threw it into the freezer. After two weeks have elapsed, the steaks are completely brown. I am not sure if freezer burn happens for vacuum seal, but lets just say that might be the case. What should I do for future to prevent this? oxidation of meat causing it to brown typically is reduced significantly in a vacuum seal, so not sure why mines completely browned. I don't know if there are specifications to freezing which I was not aware of?
- Restrictedx
- Topic Author
- Offline
- Fresh Boarder
-
Less
More
- Posts: 8
- Thank you received: 0
1 year 9 months ago #14523
by Restrictedx
Replied by Restrictedx on topic Dry aged questions, browning and white specks
After a bit of research, turns out vacuum sealing actually causes faster browning because of the oxygen being pulled out of the meat per
www.scienceofcooking.com/why_red_meat_turns_brown.htm
I thought browning was caused by oxygen exposure, turned out based on that link, it is the opposite.
I thought browning was caused by oxygen exposure, turned out based on that link, it is the opposite.
- RRP
-
- Offline
- Moderator
-
- retired dude
Less
More
- Posts: 2539
- Thank you received: 282
1 year 9 months ago #14524
by RRP
Replied by RRP on topic Dry aged questions, browning and white specks
Thank you! You sure taught this old dog a new trick!!!
Ron
Ron
Moderators: RRP
Time to create page: 0.412 seconds
- You are here:
-
Home
-
Forum
-
Dry Aging Steak
-
Dry Aging Steak with UMAi Dry®
- First timer... Does this look to be on track