I don't eat a lot of red meat (for health reasons) maybe once or twice a month, but when I do I want it to be the best possible indulgence since I know it's going to be a while before I get more.
I attended an aged beer and food pairing this Sunday ( http://www.facebook.com/DioNicEss ) and had an amazing 55 day dry aged steak that was unbelievable in taste and tenderness.
Reminded me of a summer I spent back in Corsicana Texas in the late 90's where you can not only pick out your steak from the dry aging room out back, but you can even pick out your cow from the farm directly behind that if you want.
I was talking to the chef about how good the steak was and he said although dry aging is by far the best way to age a steak I could purchase a cryo of large beef and just age it in the fridge myself. He also said I can buy dry age bags that's suppose to allow some air out, but not the bad air in, but he's never tested them so couldn't comment on if they work or not.
Well I looked up "dry aging bags" online and found dry bag steak http://www.drybagsteak.com I read all the info watched the video and it seems easy enough. I also found a really good review here http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html
Seems like a small investment which would really pay for itself if the steaks even taste half as good as a professionally dry aged steak.
Does anyone either wet or dry age their own steaks at home? Curious to see if you can really taste the difference and if anyone has used the bags before?
I attended an aged beer and food pairing this Sunday ( http://www.facebook.com/DioNicEss ) and had an amazing 55 day dry aged steak that was unbelievable in taste and tenderness.
Reminded me of a summer I spent back in Corsicana Texas in the late 90's where you can not only pick out your steak from the dry aging room out back, but you can even pick out your cow from the farm directly behind that if you want.
I was talking to the chef about how good the steak was and he said although dry aging is by far the best way to age a steak I could purchase a cryo of large beef and just age it in the fridge myself. He also said I can buy dry age bags that's suppose to allow some air out, but not the bad air in, but he's never tested them so couldn't comment on if they work or not.
Well I looked up "dry aging bags" online and found dry bag steak http://www.drybagsteak.com I read all the info watched the video and it seems easy enough. I also found a really good review here http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html
Seems like a small investment which would really pay for itself if the steaks even taste half as good as a professionally dry aged steak.
Does anyone either wet or dry age their own steaks at home? Curious to see if you can really taste the difference and if anyone has used the bags before?