Knives

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8 years 9 months ago #817 by RRP
Replied by RRP on topic Knives
DoyleS wrote:

I ordered the 8" Victorinox yesterday at Bed Bath and Beyond with a 20% discount coupon and no shipping charges. The only problem is that it will not arrive in time for the first trimming of the New York Strip that will occur this weekend at 28 days.


LOL - just to go round-robin again about trimming - you MIGHT like it untrimmed or just slightly trimmed which has been kicked around here several times now!

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8 years 9 months ago #818 by DoyleS
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First time out I am going to be a bit anxious about the whole process so I don't think I will be trying the "trim". I'll be doing lots of sniffing and checking just to make sure I don't ingest something bad. Probably cut the first one in a couple pieces and cook experiment with the grilling time. The first one won't be as rare as I normally would cook it. I have too many friends asking me if I am sure I am not going to poison myself. I'll probably be cleaning the knife between each cut.

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8 years 9 months ago #819 by RRP
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LOL - if dry aged beef - let alone untrimmed dry aged beef was going to kill anyone I would have been dead years ago! Too late now but for anyone reading this post in the future may I suggest that you spend the money and purchase a dry aged steak from a butcher shop and try it first!

OTOH how I got hooked 43 years ago on dry aged beef was a top rated local steakhouse. They still advertise dry aged beef. For years now every steak dinner there for the two of us cost me over $100. Now I dry my own at a fraction of the cost and enjoy terrific dry aged steaks on a regular basis instead of just special occasions!

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8 years 9 months ago #820 by Aegwyn11
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DoyleS wrote:

First time out I am going to be a bit anxious about the whole process so I don't think I will be trying the "trim". I'll be doing lots of sniffing and checking just to make sure I don't ingest something bad. Probably cut the first one in a couple pieces and cook experiment with the grilling time. The first one won't be as rare as I normally would cook it. I have too many friends asking me if I am sure I am not going to poison myself. I'll probably be cleaning the knife between each cut.


Doyle,

I can understand why you're concerned...in our world of expiration dates it seems really odd to be letting something sit on a shelf for WAY past its "expiration date". The big difference here is the bag...since the meat is stored in a cold (fridge), oxygen depleted environment (bag), the nasty bacteria that would normally spoil the meat can't grow. Simple as that. The bag allows the moisture out but also keeps the oxygen out.

Wet aging is the same thing, except the bag doesn't let the moisture out (wet aging is typically done in cryovac bags).

I'd suggest you get comfortable with the process and results, then start experimenting. Thats what I did ;)

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8 years 9 months ago #821 by DoyleS
Replied by DoyleS on topic Knives
Like I said, this weekend is the test and I am anticipating a great experience.

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