Dry Aged Steak RSS

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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Dry Aged Steak -

Dry-aged beef is a result of a process of dry aging, but what is "dry aging"?  Dry Aging: "Dry": Moisture evaporates from the muscle creating a mature beef flavor "Aging": The meat’s natural enzymes break down the fibrous, connective tissue in the muscle thereby tenderizing it AND the fat in the meat develops a nutty, earthy flavor that absorbs into the meat Numerous scientific studies conducted by Kansas State University and Auburn University have concluded that dry aging using UMAi Dry aging bag membrane technology accomplishes both of these goals. http://www.foodproductiondaily.com/Processing/Dry-aging-using-vacuum-packaging-provides-savings http://www.sciencedirect.com/science/article/pii/S0309174009002484 The results from these studies has shown that...

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Dry Aged Steak -

  Because Dry Aging beef tenderizes the meat and draws out moisture to deepen the flavor, it's a great process to apply to tenderloin. Here, we share one of our favorite recipes: Fresh Herb & Garlic Beef Tenderloin. The best part? It only ages for 4-5 days, so you can try it out for a delectable weekend dinner. You can use any size UMAi Dry® for this process, but the Large Charcuterie size (formerly called Tenderloin/Large Charcuterie) usually works well. Chop and blend gently: 2 teaspoons fresh rosemary 2 teaspoons fresh Italian parsley 2 teaspoons fresh thyme leaves 2 teaspoons minced garlic 1...

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Dry Aged Steak -

Congratulations! Your patience has paid off, and your Dry Aged ribeye, striploin, or sirloin is ready. Now it’s time to trim the “bark," cut into steaks, and get ready to enjoy, share or preserve to savor over time. Steak lovers, beware Dry Aged steak cooks faster than “wet-aged” steak. Because of the lower water content, you can't indicate doneness through weeping or shriveling. The time the meat spends in the UMAi Dry bag provides tenderness that you don’t want to unintentionally turn to shoe leather! Cooking Dry Aged steaks Dry Aged steaks tend to cook faster than wet-aged steaks because there is less...

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Dry Aged Steak -

There's something inherently special about aged foods and beverages. The depth and richness of flavor that comes with time and careful preparation makes eating or drinking something that has been aged (whiskey, wine, cheese) an experience.  The same can be said for Dry Aged steak. It's a uniquely flavorful experience. Dry Aging beef brings out deep, nutty flavors and a soft, velvety texture you wouldn't expect from a classically prepared steak. It's a process developed prior to refrigeration and mostly maintained by top steakhouses, but you can Dry Age steak at home, too. Here is how UMAi Dry® allows you to create the ultimate...

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