Cooking Dry Aged Steak from 10 Days to 100 Days скачать в хорошем качестве

Cooking Dry Aged Steak from 10 Days to 100 Days

We put dry aged steak to the ultimate test, from 10 days to a massive 100 days, to find out exactly when beef reaches peak flavour, texture and tenderness – and when it goes too far. From a buttery 30-day ribeye to a deeply funky, truffle-scented 100-day sirloin, every steak is rated on taste, texture and value so you know exactly which ageing stages are worth ordering or trying at home. Along the way we explain what dry ageing actually does to beef, how moisture loss changes the flavour and tenderness, why the so-called “sweet spot” might surprise you, and which ageing stage delivers what we believe is the best steak in the world. This is an honest and detailed dry aged steak tasting with no gimmicks – just chefs, meat, and the pursuit of perfection. Whether you are a steak lover, a home cook aiming for restaurant-quality results, or simply curious about the ageing process, this video covers it all. We break down the science behind dry ageing, taste each steak from 10 to 100 days, and give straightforward verdicts on which cuts truly deliver. If you have ever wondered how a 100-day steak compares to a 30-day, or why professional chefs choose certain ageing times, this is the definitive guide. VIDEO CHAPTERS 0:00 - Dry Ageing! 0:11 - 10 Days 1:46 - 20 Days 2:38 - 30 Days 4:37 - 40 Days 6:48 - 50 Days 8:08 - 60 Days 9:39 - 70 Days 10:43 - 80 Days 12:00 - 90 Days 13:26 - 100 Days