bcoop...what do you think of this steak ager?

[Ruffdaddy]

Bcoop thanks for the response. I really want to try it but had similar concerns about humidity control. Admittedly, i dont even know what the humidity must be in order to dry age...hence why i asked. I guess i better hold tight on this for awhile until someone that knows what theyre doing (such as yourself) can verify the function.

Shew, glad we got an engineer's opinion. The guy's opinion, who plays with a lot of meat... was not valid I guess.

Lol no kidding...an engineer or most other people will know the challenge is humidity control...but someone with actual food knowledge is needed to tell that engineer what the humidity, temperature...etc actually needs to be held to.

[ceyko]

Shew, glad we got an engineer's opinion. The guy's opinion, who plays with a lot of meat... was not valid I guess.

[dsrtuckteezy]

for the record, i think magnus is a much bigger faggot

[CexMashean]

Thanks, Engineer.

[AnthonyS]

theyll tell you they only eat at zagat rated restaurants?

No, but I do appreciate their rating service. I've eaten at plenty that weren't rated. I've eaten at a few Michelin starred places too, but that isn't common around here.

You can tell someone's an engineer cause they have a piece of paper to stick on the wall or two.

The reason I speculate as an engineer on this particular piece of equipment is that the purpose of refrigeration is to control temperature and humidity. I'm not sure how this device is going to reduce humidity more than the refrigeration, and how is it going to maintain near zero humidity with the door opening and closing regularly if you are using it as fridge? Never mind that I used to teach refrigeration courses in the military or that I have a degree in this shit.

But at $150 it's probably worth a try. If your steak gets moldy then you can bet it didn't maintain humidity as advertised.

[dsrtuckteezy]

How do you know when someone is an engineer?

theyll tell you they only eat at zagat rated restaurants?

[CexMashean]

How do you know when someone is an engineer?

[AnthonyS]

bcoop is right the key is the humidity control and whether or not it really works. It's the main thing I'm wary of as an engineer that loves steak.

[DON SVO]

Interesting! For my own knowledge I'll need to read anyway, but I do trust what you say on these matters.

Gonna have to do that in the shop fridge and just cook them one day. If wife I knew I was grilling X day old (non frozen) steaks, she'd not eat them. What they don't know won't hurt them.

Considering the price point of solid dry aged steaks, having capability to do it for $150 would be awesome.

http://www.allenbrothers.com/dry-aged-beef.html

My favorite, bone-in ribeye, comes out to $62ish for a 1lb steak, including bone weight.

[bcoop]

Are you supposed to trim that off, or just cook it like it is?

Trim it.

[Craizie]

Don't ever let her see what a dry aged steak looks like raw then. Lmao!

Are you supposed to trim that off, or just cook it like it is?

[bcoop]

Interesting! For my own knowledge I'll need to read anyway, but I do trust what you say on these matters.

Gonna have to do that in the shop fridge and just cook them one day. If wife I knew I was grilling X day old (non frozen) steaks, she'd not eat them. What they don't know won't hurt them.

Don't ever let her see what a dry aged steak looks like raw then. Lmao!

[ceyko]

Wet aging is simple. You just buy the primal cuts instead of already cut steaks. Leave in the cryovac and toss in the fridge and forget about it.

Interesting! For my own knowledge I'll need to read anyway, but I do trust what you say on these matters.

Gonna have to do that in the shop fridge and just cook them one day. If wife I knew I was grilling X day old (non frozen) steaks, she'd not eat them. What they don't know won't hurt them.

[bcoop]

I'm not familiar with either process, so I best start doing so. Cost of meat these days, might as well make the most of it.

Wet aging is simple. You just buy the primal cuts instead of already cut steaks. Leave in the cryovac and toss in the fridge and forget about it.

[ceyko]

I've done a shit ton of wet aging at home, but haven't messed with dry aging due to a lack of space and proper equipment. I've got an idea in my head of what I wanted to do for dry aging, just don't have the space for it with the toys in the garage.

I'm not familiar with either process, so I best start doing so. Cost of meat these days, might as well make the most of it.