dry-aging-steak

7 лет назад

The Meat Show visits Delmonico's Restaurant to try a 180-day dry-aged ribeye steak, a celebration of the restaurant's longevity. The host explores the unique flavor profile of the steak, comparing it to the 90-day dry-aged steak they previously tried. They discuss the science and art of dry-aging, highlighting the unpredictable nature of the process.

6 лет назад

This video compares dry-aged steak to regular steak, both cooked sous vide. The host prepares a pesto salad and cooks the steaks to 129 degrees Fahrenheit for two and a half hours. The video highlights the differences in flavor and texture between the two types of steak.

4 года назад

This video explores the differences between wet-aged and dry-aged steak. A chef explains the aging processes and how they affect the flavor and texture of the meat. The video then features a taste test of both types of steak, highlighting the unique characteristics of each.