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I laughed at dry aging in a bag, now I eat my words
Two years back my buddy down at the Midwest Meat Market in Des Moines swore by those dry aging bags for a ribeye. I called it a gimmick, said nothing beats the real cooler setup. Last spring I tried one on a 21 day strip loin just to prove him wrong. The crust formed fine and the funk was there, but the texture had this clean bite I never got from my old towel wrapped method. I still think a proper room beats it for big cuts, but for home or small shop use, those bags earned a spot. Anyone else flip on a tool they roasted at first?
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thomas_campbell3928d ago
Same here, swore off sous vide for years then tried it on pork shoulder.
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