Best of The Best

Showing posts with label dry. Show all posts

Tuesday, April 15, 2014

Dry Aging Steaks at Home – The Final Chapter I Think It Worked

Heres the final post in the dry-aging steaks at home saga. What follows is my honest opinion on the results, as well as a fairly pointless video showing me finishing the project.

Admittedly, there isnt much to learn from the video, but since some of you seemed genuinely interested I figured youd want to see the finale.

By the way, if you read my last post you know Im in Vail, CO being wined and dined by RockResorts, so I did this voiceover in the hotel room with a voice you only get at 8,000 feet.

When I first considered how to test my dry-aged steaks, I was thinking of the standard "taste it with an un-aged steak and compare" method. Seemed logical, but then I thought of something even better -- why not taste it next a higher-grade, professionally dry-aged steak?

This would be the true test. Would my steaks have the same taste and texture as the real deal? As Ive already stated in previous blogs, theres really no debate about whether a dry-aged steak is a superior eating experience to a conventional steak, so it seemed anticlimactic to taste them side-by-side just to say, "hmmm…the steak aged two-weeks is more tender and flavorful." What a shocker.

So, instead I bought a thick, well-aged steak from the same butcher, using the same beef as the whole loin Id bought. Not only that, but I decided to make it even more of a challenge and bought "Prime" grade steak. The battle was on. Would my home-aged, "Choice" grade steaks match up against a "Prime" grade steak aged by an expert?

First of all, the Drybags clearly worked exactly as advertised. The surface was hard and leathery, as you can see in my short video, and the meat had definitely undergone a slow, controlled drying process.

The loin smelled exactly like the aged steak Ive worked with in the past, which is to say it had a faint, meaty musk that I would describe, as strange as it may sound, as very pleasant. After trimming off the hard, dried exterior, the color of the meat was a beautiful deep, dark red. As promised the bag allowed moisture to escape, yet sealed it from the outside environment, so no spoilage occurred.

The steaks were coated with freshly ground black pepper and allowed to come to room temperature. After a generous application of kosher salt, they were cooked over charcoal to medium-rare (internal temp of 130 degrees F). After resting, I sliced up the "Prime" dry-aged steak from the butcher. We tasted, and it was predictably fabulous.

We then cut into my steaks, and Im happy to report the results were pretty impressive. I found the meat tender and flavorful, and comparable to the professionally aged beef. Lenny and Denise from ChezUs joined us to assist in the tasting, and along with my wife Michele, we had four experienced palates on the case.

The final verdict was; two of us though the steaks were comparable, one thought the quality of the butchers steak was slightly better, and one definitely preferred the home dry-aged steak more.

So, there you have it. As to whether the Drybags are an effective way to age your own steaks at home, the answer is a definite yes. Should you get one? I cant answer that -- these are matters of taste -- while I feel strongly dry-aged steaks are better, you may not.

If you love dry-aged steak, and want to eat it more often, without the expense of the steakhouse it may be a good investment. Its worth noting that it also comes with smaller bags for regular vacuum packing, so that could factor into your decision.

Thanks to Drybag Steak for letting me test the product out. It was a fun experiment, and the final product was quite luxurious.

If you want more info, or have specific questions, please refer to the Drybag Steak website.

Professional food bloggers do not live by old beef alone! In addition to the steaks you see here, the rest of the menu included:
- Frog Hollow peach, basil, and mozzeralla fresca crostini
- Prosciutto and argula on baguette
- Roasted cipollini onions
- Watercress salad with marinated early girl tomatoes
- Sottocenere truffle cheese and lobster mushroom pomme dauphinoise (I filmed this, so stay tuned for that video soon!)
- Two sauces: classic Bordelaise sauce, and not so classic "Béarnaise" aioli.

First Three Photos (c) ChezUs

Sunday, March 23, 2014

Indo Chinese Chilly Fish Dry

Preparation time-5mins

Cooking time-10mins

Serves-4

Ingredients

Boneless and skinless fish-300gms( Cut into cubes)

Onion medium-1( diced)

Green bell pepper-1( diced)

Green Chilles-2( finely chopped)

Garlic cloves-5( minced)

Ginger-1/2"( minced)

Green onions-6tbsp( finely chopped)

Fish sauce-1/2tsp

Soy sauce-1/2tsp

Ajinomoto-less than 1/4tsp( optional)

Pepper and Salt to taste

Water-2tsp

Rice flour-2tbsp

Corn flour-2tbsp

All purpose flour-2tbsp

Red chilly powder-1tsp

Lime juice-1/4tsp

Method

In a medium sized bowl add the fish cubes, red chilly powder, lime juice, rice flour, corn flour, all purpose flour and little salt. Sprinkle very little water and mix well until the flours are well coated on the fish cubes. Set aside for 10 mins. Heat a skillet add about 2 tsp of oil, when hot add the marinated fish cubes. Stir fry for few minutes until the fish is well cooked. Remove the prepared fish to a bowl. In the same skillet heat about 2 tsp of oil, add the diced onions, bell peppers, green chilles, garlic and ginger. Stir fry for few seconds and season with fish sauce, soy sauce, ajinomoto, pepper and salt. Sprinkle 2 tsps of water and add the prepared fish and chopped green onions. Stir fry the fish until dry. Serve hot as appetizer or serve along with Fried rice and Noodles.