/ck/ - Food & Cooking

>>15136040
Here it sits in my garage fridge

Nice, gl anon

>>15136065
Forgot to ask, how much did you pay? Thinking about trying to shop at Costco more, my mom's got a membership there.

>>15136065
Thanks
>>15136070
$14 a pound, just about $220. USDA Choice costs $10 a pound and they can be had for about $150

>>15136043
you don’t dry age in a vacuum bag you absolute retard
it’s supposed to be done out in the air and preferably not in a fridge that you’re opening 6 times a day to grab a beer from

>>15136040
I thought dry aging was done without a bag? Isn't the point to dry out the outside? If you keep it sealed won't it risk rotting in the bag due to trapped moisture

You should give it access to air, else it's not dry ageing but just storing it

>>15136040
isn't dry aging supposed to make it dry?
if you keep it in a bag the meat will retain its water content

what's an umai bag?
dry aging always seems to be a little out of my expertise but i do have an old beer fridge i've considered trying it out with

>>15136101
It’s not a vacuum bag it’s a semi-permeable membrane that allows moisture to escape. The vacuum seal is to get the bag in contact with the primal, not to maintain a true vacuum. Basically the reduces the smell of dry aging so you don’t have to set aside an entire refrigerator for it or control the humidity as closely to get a good result.
>>15136125
See above
>>15136129
In a non-permeable bag it would be wet aging which does tenderize the meat but not as well. But see above.
>>15136252
See above.
>>15136254
UMAi is a brand of dry age bags. See above. They don’t recommend beer fridges because of poor circulation and small size. The bag prevents the meat from stinking up your regular fridge tho

>>15136541
sounds kind of cool
i'm a bit skeptical but it's definitely intriguing and cheap enough (i already have a vacuum system) that i will try it before i knock it

>>15136567
oh wait never mind holy shit
i'll just continue buying properly dry aged meat from the butcher lmao

>>15136580
That’s a huge pack tho

I got 3 ribeye/striploin sized bags for $22 USD from their website

>>15136580
>>15136593
Here’s my proof

The ribeye cost $217 I estimate I’ll get 12lbs after weight loss and trimmings so that’s $225/12 so that’s only $19 a lb for dry aged USDA prime ribeye

>>15136593
i'm not paying $20 for 3 plastic bags

>>15136541
i see
i am a but skeptical about meme products
but sure give it a go and let us know how it turned out

>>15136611
So instead of paying $20 for a bag and dry aging a 10lbs primal cut at $15/lbs your gonna just buy it pre-dry aged cuts at $26/lbs?
After 2lbs you've already paid off the cost of the bag.

>>15136890
Guga from YouTube uses them exclusively. So there isn't much doubt about how well they work. We have dozens of examples we can look at with his channel.

>>15136900
>guga
I still have my doubts but I wish you all the luck

>>15136965
what's wrong with Guga

>>15136541
so you’re just advertising a stupid unitasker gimmick product?
you don’t need to buy stupid shit to do things that can literally be done without spending money
go fuck yourself, OP

>>15137034
It CAN be done without spending money, but to do it well without a bag requires a dedicated fridge or else you're going to introduce off-flavors to your meat dry aging it in your normal fridge.

If you have a dedicated dry aging fridge that can properly maintain the right humidity and temp, by all means, go for it. But lets not pretend that everyone has a dry aging fridge they can use.

The bag method is by far the cheapest/easiest SAFE method for someone to dry age at home in their normal fridge.

>>15137034
>so you’re just advertising a stupid unitasker gimmick product?
The bags are disposable, not unitaskers. It’s like calling a bamboo skewer unitask. I am trying out dryaging and thought it would make a good discussion.
>you don’t need to buy stupid shit to do things that can literally be done without spending money
As >>15137056 notes, it can be done without the bag but I don’t want to have to worry about controlling temperature and preventing the steaks from tasting like my fridge. I also wanna uses the fridge for other stuff while it ages. The bag permits that

>>15136895
yes
i don't have to wait and i know it's been done properly

>>15137318
I mean that's fine for you, but surely you can see the benefit of the bag method for someone who DOES have the time and wants to do it themselves.

You're acting like that $20 is an ABSURD amount of money, when you're spending even more to buy it already done for you.

>>15137399
$20 for a plastic bag is absurd and i don't know the bag method is going to work
i could be out $20 + the cost of an entire ribeye plus a month's worth of space in my fridge

>>15136040
>>15136043
Looking forward tot he final thread anon. Best of luck to you.

>>15136101
Its a dry aging bag don't call people retards if you don't know what you are talking about

>>15137034
>unitasker
Alton brown is an autistic faggot. I can guarantee he owns more dumb cooking shit than anyone on this board, dumb bitch probably owns like 50 different pots and pans alone yet preaches against unitasking

>>15137034
>so you’re just advertising a stupid unitasker gimmick product
>disposable plastic bag
>unitasker
are you fucking retarded?

>>15137410
How fucking poor is /ck/? He is cooking a 200 dollar piece of meat for Christmas, who gives a fuck about a dry aging bag?

>>15137427
You are responding to some broke retarded butt blasted anon that didn't understand what a dry aging bag was and has no concept of money.

>>15136040
Bunch of fags in this thread. Good luck op, don't forget to trim off the outer membrane when you're done aging it. I've wanted to try one of these bags for a long time

>>15137427
>>15137440
i'm just worried about ruining the $200 piece of meat what's hard to understand about that

>>15136040
Not a dry age, but I did a prime rib for Thanksgiving the other day. Thanks to all the anons who helped me, it was my first time making it, still got some in the fridge. I think it came out very nicely, could've gotten a better crust though.
I'd love a dry aged prime rib though, my dad just moved to PA and he was telling me about his grocery store's dry aged prime rib, he's gonna get one for Christmas when it's on sale for $20/lb. Might have to stop by and try some kek, seeing as I've never had dry age meat before. Hope it goes well anon

>storing an expensive cut of meat with BPA leeching into it
americans aren’t really this stupid are they?

>>15137514
There is no bpa in clear plastic anymore and especially not in those bags. Those are engineered membranes and plastic doesn't really leach into food at an appreciable rate at fridge temps.

>>15137458
That's a beauty. What method did you use?

>>15137450
Stop worrying about it. It's not your meat.

>>15137775
i wouldn't except shills itt are accusing me of being dumb and poor if i don't try it with my own meat

>>15136986
he can get good quality beef which is great
but still behaves like a fucking brazilian
i dont know where he lost me
maybe at the tomahawk steak or at his attempt at lasagne
he butchers everything he touches
and don't get me started on the cream cheese which he adds to every fucking thing for some reason
and the insane amount of food he wastes on his stupid experiments is making my blood boil

>>15136078
>$14 a pound, just about $220. USDA Choice costs $10 a pound and they can be had for about $150
jesus and i thought Canadian prices were high. wtf.

>>15137606
found the big plastics shill.

>>15137458
I saw your thread! It looked really good.

Heads up for next time, at costco black Friday for the last few years whole Ribeyes are 25$ off and whole pork loins are 8$ off( they literally end up costing 4-6 dollars for like 5 pounds of meat) until the 30th of Nov. I work there and get all my pork chops for the year for like 12$. I only have a household of two and limited freezer space so buying the whole ribeye doesn't make sense but i hope you waited for that deal.

>>15138697
This year it was whole striploins, but thanks for the heads up nonetheless

>>15137633
Ended up going with Chef John method. I wanted to pan sear and butter baste before putting it in the oven as one anon suggested, but I didn't have anything with a real heavy bottom, anything big enough to comfortably handle it, and my pans weren't oven safe, so I just seared at 500 for 26 mins with some pierced garlic cloves and thyme, then turned it off and waited 2 hours. Came out great
>>15138621
Thanks anon