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SteakAger Review & Giveaway

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SteakAger Review & Giveaway SteakAger Review & Giveaway

SteakAger Review & Giveaway






Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.
After 3 weeks of testing, this is a very detailed Steakager Review with lots of how-to photos, including PROs and CONs. Can you make high-end steakhouse-quality dry aged steaks, right in your own refrigerator, at a fraction of the cost"
Steakager Review

There are only 2 prime steakhouses, in recent memory, serving dry-aged prime steak that can leave me speechless. The first one is a dinner with Craig “Meathead” Goldwyn in his hometown of Chicago. He treated me to a fine meal at David Burke Prime. The second is our local favorite here in Las Vegas, BLT Steakhouse.
Scott and I used to dry-age our own steaks at home with the Dry Bag UMAI system that allows moisture to evaporate – read our review here and here.Pair UMAI bags with a $100Sous Vide Immersion Circulator and a $12 searing hot cast iron pan, we can get restaurant-quality dry-aged steak at home, any time that we want.
Why Dry Age Steaks"
Restaurant Dry Aging Steaks
Dry aging steaks improves the flavor and tenderness of steaks. It is, “The process of placing an unpackaged wholesale cut in a refrigerated room for a period of time while controlling temperature, relative humidity and air velocity to enhance tenderness and flavor. Although dry aging provides a unique flavor that no other aging method can achieve, it results in loss of yield from shrinkage and excessive trim.” (source: US Meat Export Federation) The reason why dry aged steaks are 3-4x more expensive than regular steaks is because:

Dry aging takes time, anywhere from 14 days to 3 months
Dry aging takes a lot of space – air needs to circulate freely around the meat, on all sides
Dry aging requires constant monitoring for optimal, stable conditions – 32F-38F at 80% humidity with air flow (otherwise, microbial growth results in spoilage)
Dry aging decreases yield by 30% (some from moisture loss, but mostly from trimming)

The aging process produces enzymes which breaks down the connective tissue of the meat (more tender steak), increases juiciness and creates intense beefy, earthy, roasted, nutty, cheesy flavors that cannot be reproduced with any other method!
Wet aged is NOT dry aged
Sub-primal cut from Smith’s supermarket. I had to call butcher ahead of time to reserve it. This is not the beef you’ll see later in the photos of this review. But this beef is currently in my refrigerator, dry aging in the SteakAger.
If you shop at big membership clubs, like Costco, you probably are familiar with “sub-primals” (uncut slabs of steak) packaged in a cryovac bags. This is how meat is sold to butchers and supermarkets. The aging process occurs in the bag, usually 1-14 days while in transit from supplier to supermarket.
Wet aging does improve the flavor and tenderness...
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SteakAger Review & Giveaway SteakAger Review & Giveaway

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Fuente de la noticia: steamykitchen
Fecha de publicacin: 03-08-2017 21:37
visto: 6

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