Veillir la viande a la maison avec DryBagSteak.
By casquette on mai 9th, 2010
Traduction en francais en cours
Categorized under:
Boeuf,
Equipement,
Revues,
Sous vide,
Souvideuse.
Tagged with:
Boeuf,
Communité,
dry age,
Equipement,
la.va,
Viande,
Revues,
Sous vide,
Traditionnel,
Souvideuse.
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Fifty four degrees
[...] Dry aging beef at home with DryBagSteak. | Fifty four degrees [...]
Bonjour Nico,
Je suis sur ton site, très très intéressant. J’ai montré à une collègue pour voir. Elle m’a dit : Elle m’a dit que c’est génial ce que tu fais et surtout quand j’ai montré ton vrai métier.
Juste un petit coucou de ta mère qui pense très fort à toi.
Je vais quand même te poser une question : comment tu fais vieillir une viande à la maison et qu’est ce que cela apporte de bien à la viande ?
Faire vieillir la viande la rend plus tendre et exhausse les goûts. C’est la meilleure façon de la manger. Pour vieillir à la maison sans équipement special: Tu places le steak dans plusieurs feuilles de Sopalin et tu le mets au frigo. Tous les jours, il faut changer le papier. Tu peux essayer de faire ça pendant une semaine la première fois, pour tester. Il faut sentir la viande avant de la consommer, elle ne doit pas sentir mauvais.
Nicolas
[...] This post was mentioned on Twitter by Nicolas Aithadi. Nicolas Aithadi said: Dry aging beef at home with DryBagSteak.: A few weeks ago, I was in contact with DryBagSteak. It’s an American com… http://bit.ly/ak7rBZ [...]
[...] This post was mentioned on Twitter by Nicolas Aithadi. Nicolas Aithadi said: Veillir la viande a la maison avec DryBagSteak.: A few weeks ago, I was in contact with DryBagSteak. It’s an Ameri… http://bit.ly/cx2hRY [...]
What is the status of your sirloin? It’s been 6 weeks. I’m rather interested to see if this works.
Great blog.
Stuart.
Can you tell us a little bit more on the channel bag hac? I really don’t need another vac sealer in my life but would love to try these bags out.
Not sure if I understand this. Dry aging is aging meat while exposed to air movement. It allows the enzymes to develop and break down the meat. But also reduces the water content and intensifies the flavors. How is this any different from the cryovac bags in which most butchers receive primal cuts? Are these bags “one direction” porous?
Yes those bags allow moisture to leech out, but prevent bacteria to get in.
Check their website for more info.
To be honest I couldn’t make it work. I guess you need their model of vacuum sealer. I tried some tricks I found on Youtube and I wasn’t successful using my La.va 300 and I tried it again when I was testing the SAMMIC SV-310T and it didn’t work as well. I couldn’t get a vacuum that lasted.
I did age the meat using the kitchen paper system and it worked. I kept the meat in kitchen paper for two weeks, changing the paper everyday. After 2 weeks the meat smelt pretty good. I trimmed the dried part and it was nice and red inside. I cooked it and ate and I’m still alive and the meat was really good and tender. I’m sure the bags work, but I couldn’t test it successfully without their propriatary vacuum sealer.
ce quoi une feuille de Sopalin?
est ce qu on ne risque pas de atraper une salmonelle?
I love to know your results for your testing bags aging process