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04-21-2015, 05:29 PM | #4726 |
Trippin' BAWLZ
Join Date: Jun 2014
Location: Another dimension
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Posts: 3,649
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04-21-2015, 07:06 PM | #4727 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 119,074
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04-21-2015, 07:22 PM | #4728 |
Yum! Buc Marshmallows
Join Date: Apr 2006
Location: None of your business
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Had to use up last night's leftover Basmati rice and asparagus. So thought salmon would go well with it. Also needed to use up pistachio's and green apple since Easter. So went with that same salad with apples, pistachios and greens in the same home made orange, Dijon vinaigrette.
Iced tea. No more wine for awhile. Been drinkin' too much of that lately. No more desserts for awhile too. Waist band feels a bit snug. Nice evening to eat outside on the lanai by the pool too. |
Posts: 164,317
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04-23-2015, 08:20 AM | #4729 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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One of my employees just forwarded this to me, will try with a few twists....not going to grill, going to go the cast iron route....
Sorry that it being long. |
Posts: 119,074
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04-23-2015, 08:22 AM | #4730 |
Cast Iron Jedi
Join Date: Nov 2004
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Posts: 35,253
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04-23-2015, 08:34 AM | #4731 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Because this is about dry-aging in a week vs. 28 days, I'm not going to "grill" (direct, indirect, or otherwise), I'm going to just go cast-iron as I always have. What they hell, it's worth a try... |
Posts: 119,074
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04-23-2015, 08:41 AM | #4732 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I did end up watching it, and I'm intrigued, as well. It makes sense. This is like a combo of dry age + the dry brine. The salt in the fish sauce seasons the steak like you would normally, but the anchovy in the fish sauce is packed with umami (glutamate), which is that funk you get when you dry age. Add the 3-day cheese cloth wrap and you help to dehydrate the meat a little, mimicking some of the dry aging process. And I opt for the cast iron method, too. I've had a lot of luck doing ATK's oven method - they say the 10-20 minutes in the oven actually is a speed method that allegedly kicks the enzymes into high gear. Basically, you put the steaks in a 200-degree oven until they hit 90-100 degrees, then finish with a 60-second sear on each side. It really seems to render a more tender hunk of meat. |
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04-23-2015, 08:44 AM | #4733 | |
Cast Iron Jedi
Join Date: Nov 2004
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If he was shooting for medium rare like he says he was, he needed that thermometer set to 120 or 125. Sear, then rest. Carry-over would take him between 130 and 135. |
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Posts: 35,253
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04-23-2015, 08:52 AM | #4734 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
And I agree, ATK's method might happen this weekend, and this one the next.. |
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Posts: 119,074
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04-23-2015, 08:55 AM | #4735 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
And I like to use the vacuum sealer for this, but it can't handle liquids. Think I may freeze a couple fish sauce cubes. |
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04-23-2015, 09:02 AM | #4736 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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I have a vacuum marinator (Sp.) that has a liquid catch that works really well for this kind of thing. It's a bit odd, but once it get it right it's awesome.
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Posts: 119,074
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04-23-2015, 09:04 AM | #4737 |
Cast Iron Jedi
Join Date: Nov 2004
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My sealer has one too, but once it starts sucking the liquid up to where it seals, the seal rarely gets really solid. Then it leaks and/or air gets in. Freezing will take care of that.
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Posts: 35,253
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04-23-2015, 09:07 AM | #4738 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 119,074
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04-23-2015, 09:15 AM | #4739 | |
Cast Iron Jedi
Join Date: Nov 2004
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This works with any steak, you just need adjust the time spent in the oven. I find if I use a lower oven temp, I get more leeway in getting the right internal temp. I've even done this with your favorites, the chuck eyes.
And of course, I do my normal 24- to 48-hour salt before I cook. Quote:
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04-23-2015, 09:23 AM | #4740 | |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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Vanilla Greek Yogurt Dijon mustard olive oil chopped dill grated garlic heat in a sauce pan. Brush on salmon when you have about 15 minutes left of grilling/baking the fish. It's amazing. |
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