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Re: SV 27day dry aged prime rib in the making...
once again. i have more than once advocated sous vide for everything that everyone says it does. i said that I only hot tub maybe 45 minutes or so to take the chill out, prepatory to my sear. i don&#…2 · -
Re: Prime grade Rib roast storage
if you call it 'wet aging', you can go six to eight weeks in the original cryo. if you want to call it 'dry aging' you can take it out and let it dry for the saem six weeks or so.…1 · -
Re: Well done filet mignon?
sear for color and the exterior goodness, but then roast to finish, especially if they are thick. first direct, then indirect. if they are thinner or if the people won't notice (and if they want…3 · -
Re: Advanced Beef Tenderloin techniques?
grass fed has a more interesting flavor profile, if you can get it. most beef fat is from simple corn sugars. the grass fed stuff has different flavors, flavors which used to be there in grandma…2 · -
Re: Advanced Beef Tenderloin techniques?
you're likely in the majority actually. grain fed is what most of us have probably been raised on.2 ·
