2021 RSS

2021, Dry Aged Steak -

It's hard to cook a thick steak medium-rare. If you don’t give it enough time to temper, you end up with a steak that has a cold reddish-blue center. If the meat is not at room temperature,  you can easily overcook the peripheral meat by the time the internal temperature reaches 125-130° Fahrenheit. That’s where “hot tubbing” comes in. This is a tempering technique that provides a consistent temperature throughout a piece of meat by submerging it in lukewarm water. Meat that has been tempered in a “hot tub” requires less heat to raise the internal temperature, which in turn leads to less overcooking. How to...

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2021, Dry Aged Steak -

Think of this as "Beyond Wine": What if you embraced the Whisk(e)y Culture when you prepared a dry aged steak?

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2021, Charcuterie -

To make charcuterie or salumi at home, basically, all that is required is meat, salt, and patience--and UMAi Dry! Of course, you need the correct proportion of salt to meat. To achieve this, you must choose the right salt and measure it by weight (or skip the math, and use the UMAi Dry Pre-mixed Curing Salts Blend for 5# Recipe!)

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2021, Dry Aged Steak -

With UMAi Dry, anyone anywhere can craft genuine dry aged steak in a typical kitchen refrigerator. Sometimes basic misunderstandings stand in the way of easy, successful dry aging. Understanding the processes behind UMAi Dry will help you eliminate potential waste and get to a delicious steak dinner faster. Read over this list of myths and facts to help simplify the process Myth 1: The bags will look, feel, and act like a vacuum sealer bag. Since you can apply UMAi Dry with a vacuum sealer, first-time customers often expect that UMAi Dry bags should perform like a typical vacuum preservation bag, like those made by FoodSaver®.  In fact, the...

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2021, No Vacuum Sealer -

Though our favorite gadgets may be powerful, they are not indestructible. If you and your ancient vacuum sealer need a cooling off period, try these low-tech UMAi Dry® application methods to get you through. The Immersion Method -- "Dip 'n Zip" This technique uses water’s natural pressure against the submerged bag to push out most air. After a clean transfer to your UMAi Dry bag, nudge the meat into a bottom corner. Loosely loop a zip tie around the open end of the bag. Close your fist around it and the excess UMAi Dry material, holding the bag above the water’s...

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