9.22-7.89=1.33 “over 1.5kg gone into the air…” No arithmetic credits in cooking class
@vidalias8170
Can somebody look at the second slice he cuts off, it was already cut and he just put the knife through it.
@DucksAr3Cut3
Out of curiosity, what is the enzyme you were referring to? Fascinating stuff!
@michaelwahl7810
And some people never even get to try it because they live in Eastern NC where most people buy Ribeyes, cook them beyond well done, and put ketchup on them. (Not everyone but way too many)
@KarimSP14
I didn't like the dry aged steak I tried.
@Jimmehftw
Alright there, beef fυскboy. We know you have money. You can use regular meat too.
@neilrnyc
Its a way to make old spoiled food marketable to dumbasses…
@zydration3538
That's not over a kilo and a half.
@GeoHvl
I made a visit to St Elmo’s in Indianapolis and had a 45 day dry age strip. OMG, worth every dollar. Shrimp cocktail was there also.
@MarkWatsonY
With that marbling do you really need to dry age it?
@edeledeledel5490
After it has been dry aged, the outside has to be cut off as well, losing even more weight. It's a stupid thing altogether.
@ammaabdullah4034
I love dry aging for beef.
@gobnujinten1933
It's hard to tell from here, can you please cook me some 😂
@Nanoqtran
Just of the numbers before conversion. You lose a bunch of weight and have to trim it as well.
A 8oz steak is like a 11oz or 12oz steak by the time it reaches your plate and it's not even calculating the time either
Like beef jerky. 1lb of beef jerky is no where the same as 1lb of fresh steak. You pay for the initial amount going into it not the amount left behind
@alfp4560
I’m happy Mr. In between found a job he really likes.
@williamhuggins5422
The price is not the greatest deterrent for me… there is just less meat to anything Wagyu, and more fat… a quality steak, cooked properly, doesn't need all of that fat to be tender or tasty. Just because it is the latest fad, does not mean it is better, or worth the bloated price. Wagyu = hard pass!
@relaxmethods6958
Bro I can’t even taste it, and it’s very obviously worth it 😮💨
@ViggoJohansson-x4d
wa-… uh.. was jade the cows name??
@MuhammadHassan-q9t4w
If drawing of moisture the only thing then why don’t you just wrap it with a cloth and cover it with salt for a day of two? It should draw the moisture out faster, right?
@KY-dx4rf
Have you tried wet age it? It should get bigger and can bring the price down. Not sure about the taste though… 😅
@nicid54
Dry aging also gives it a blue cheese like quality to it that I absolutely love. If you want to simulate dry aging while also packing it with tons of umami you should try smothering it with koji and leaving it in the fridge for a few days.
@stunna_CODM
Aged meat 🥩 is one of the few things I can overpay.
@Roisinblacm
Never age something thats already been vac packed like that piece of wagyu, also you wanna age it on the bone
Comments
9.22-7.89=1.33
“over 1.5kg gone into the air…”
No arithmetic credits in cooking class
Can somebody look at the second slice he cuts off, it was already cut and he just put the knife through it.
Out of curiosity, what is the enzyme you were referring to? Fascinating stuff!
And some people never even get to try it because they live in Eastern NC where most people buy Ribeyes, cook them beyond well done, and put ketchup on them. (Not everyone but way too many)
I didn't like the dry aged steak I tried.
Alright there, beef fυскboy. We know you have money. You can use regular meat too.
Its a way to make old spoiled food marketable to dumbasses…
That's not over a kilo and a half.
I made a visit to St Elmo’s in Indianapolis and had a 45 day dry age strip. OMG, worth every dollar. Shrimp cocktail was there also.
With that marbling do you really need to dry age it?
After it has been dry aged, the outside has to be cut off as well, losing even more weight. It's a stupid thing altogether.
I love dry aging for beef.
It's hard to tell from here, can you please cook me some 😂
Just of the numbers before conversion. You lose a bunch of weight and have to trim it as well.
A 8oz steak is like a 11oz or 12oz steak by the time it reaches your plate and it's not even calculating the time either
Like beef jerky. 1lb of beef jerky is no where the same as 1lb of fresh steak. You pay for the initial amount going into it not the amount left behind
I’m happy Mr. In between found a job he really likes.
The price is not the greatest deterrent for me… there is just less meat to anything Wagyu, and more fat… a quality steak, cooked properly, doesn't need all of that fat to be tender or tasty. Just because it is the latest fad, does not mean it is better, or worth the bloated price. Wagyu = hard pass!
Bro I can’t even taste it, and it’s very obviously worth it 😮💨
wa-… uh.. was jade the cows name??
If drawing of moisture the only thing then why don’t you just wrap it with a cloth and cover it with salt for a day of two? It should draw the moisture out faster, right?
Have you tried wet age it? It should get bigger and can bring the price down. Not sure about the taste though… 😅
Dry aging also gives it a blue cheese like quality to it that I absolutely love. If you want to simulate dry aging while also packing it with tons of umami you should try smothering it with koji and leaving it in the fridge for a few days.
Aged meat 🥩 is one of the few things I can overpay.
Never age something thats already been vac packed like that piece of wagyu, also you wanna age it on the bone