Is my meat safe to eat?

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8 years 3 months ago #2596 by BagLady
Replied by BagLady on topic Re:Is my meat safe to eat?
Huan,
It sounds like you had a very familiar experience of customers who have relied on Chef John's FoodWishes video for instruction how to use the Starter Kit--he makes it look sooooo easy!! Getting a bond the first time can be tricky.

We have lots of suggestions for helping create the bond--merely starting the aging the the fat cap up and the meat side down with strip loins and boneless rib eyes can guarantee a good bond on the majority of the meat surface. YOu can master the process of accomplishing and excellent bond--please keep trying!

Please tell us what you smell when you open the UMAi Dry. If you have kept the meat at the appropriate storage temperatures and trim the outer crust that should have formed, you should find the steak inside is wonderfully rich and delicious.

We look forward to hearing more.

--Thea

Dry aging geek

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8 years 3 months ago #2598 by toasty
Replied by toasty on topic Re:Is my meat safe to eat?
Huan,

I agree with both Ron and Thea. I can't promise that everything is fine, but my first dry-aging was done in a fridge with no bag at all - open-air - and that is how much dry-aging is still done. I find that the drybag is more -- controlled than open-air, but if the seal isn't perfect I still get a good result. I agree with Ron - it's like contact paper.

And I agree with Thea - you can do this. It might take a little practice to get the best results. BUT - unless something goes horribly wrong, your practice runs will be fine to eat, and will get even better as you get a better bond.

Some people just don't care about the taste of food. I'm guessing that you wouldn't be here if that were the case. So I believe that once you get this working for you, you won't ever prefer to eat unaged beef again.

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8 years 3 months ago #2600 by huanpham
Replied by huanpham on topic Re:Is my meat safe to eat?
Thank you for your reassuring message, Thea and Toasty.

I will report to you tomorrow how the meat turns out as I just promised my family a fine roast beef for dinner. I am crossing my fingers.

Huan

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