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

[CexMashean]

you just described everyone on this board.

That's just you're opinion, you fucking asshole.

[mstng86]

youre just an asshole with an opinion.

you just described everyone on this board.

[Ruffdaddy]

You are right, but refrigeration reduces humidity period. I spent a few years teaching 150 ton refrigeration in the Navy. Reducing humidity is the 2nd purpose of refrigeration.

So if this device is trying to maintain 80% humidity while sitting in a refrigerator.... well good luck.

You are forgetting that its an isolated box with a huge moisture source in it. Its obviously regulating air exchange with the "ambient" environment which in this case is the rest of the fridge. Basically it sounds like an electronically controlled humidity drawer.

Before tou tell us for a third time that you taught refrigeration, show us the math as to why itll fail. I will gladly admit im wrong if you can do so...but until then youre just an asshole with an opinion.

[bcoop]

So if this device is trying to maintain 80% humidity while sitting in a refrigerator.... well good luck.

Again, everyone has differing opinions on the "best" humidity levels.


But, you're right. I guess someone forgot to tell all of those butchers and steakhouses that beef can't be aged in refrigerators. What the hell are they thinking?

[AnthonyS]

No refrigerator is 0% humidity at any given time. If it were, it would be a freezer.

You are right, but refrigeration reduces humidity period. I spent a few years teaching 150 ton refrigeration in the Navy. Reducing humidity is the 2nd purpose of refrigeration.

So if this device is trying to maintain 80% humidity while sitting in a refrigerator.... well good luck.

[bcoop]

If the ideal humidity is 50% I'm really interested to know how this works. Refrigeration drops humidity rapidly by condensing or freezing any free water.

No refrigerator is 0% humidity at any given time. If it were, it would be a freezer.

[AnthonyS]

If the ideal humidity is 50% I'm really interested to know how this works. Refrigeration drops humidity rapidly by condensing or freezing any free water.

[bcoop]

So, they beat their goal and have 11 days left. If they can raise $50,000 (a little under $13,000 to go), they're going to add bluetooth connectivity to the units, so you can monitor temperature and humidity from your phone. This is a feature I really, really want, so go pledge you assholes!


I don't see this going the way of the last person who launched a special aging refrigerator last year. They raised in excess of $190,000 over a year ago and I don't think anyone has received their specialty fridge yet. People are pissed.

[Ruffdaddy]

Awesome! Cant wait to see how well this works!

[bcoop]

you mean like the 8oz cans?

Yes.


Just ordered my ager. Should be here in December.

[Baron Von Crowder]

Usually true, but this summer whiskey was too heavy. So I've been drinking a little beer lately.

you mean like the 8oz cans?

[bcoop]

pshhh, you only drink whiskey!

Usually true, but this summer whiskey was too heavy. So I've been drinking a little beer lately.

[dsrtuckteezy]

I'm going to pull the trigger on this when I get to a computer, fwiw. Now to find a small fridge it will fit in. I don't want to disrupt the environment every time I grab a beer.

pshhh, you only drink whiskey!

[bcoop]

I'm going to pull the trigger on this when I get to a computer, fwiw. Now to find a small fridge it will fit in. I don't want to disrupt the environment every time I grab a beer.

[bcoop]

Experts will argue over what the humidity should be, and it's akin to the beans/no beans argument for chili. I've heard 50%, no more than 60%. I've also heard others say no less than 85%. It really boils down to the choice of cut, equipment available, length of aging process, and preference.

You can use a UV light, and age at higher temps to speed the process up, and for that you want more humidity. Lower temps, longer times, you want less humidity. I wouldn't want it to drop below 50% on any occasion, but that is kind of my comfort threshold.

It's crazy to think that nearly all beef sold in the US was dry aged at one point in time. Heath and food safety regulations have nearly done away with it, or at least driven the cost to such astronomical levels that only those who do well can afford it. My father worked for a butcher for several years as a kid in Vernon, TX. All of their aging was done in dark humid rooms, and this was back before air conditioning was common place, so it wasn't even refrigerated back then.

As a result, the overwhelming majority of us don't even know what beef is really supposed to taste like (if you've had dry aged beef, you know).