I didn't know what to expect with this one. Have you tried any of the other methods like butter or tallow? How did it turn out? If you are interested, these are the bags I used : amzn.to/2NhvDb3
Nice video. Looking forward to seeing a comparison video between Umai bags vs other membranes. I already ordered some bags just waiting on them and starting to do some research
Hello Chef Ryan 🤗 I’m very interested in using dry age bags due to food contamination, definitely it worth it 👍thanks for the great informative video👌💖💚💜💙🌸The snow looks amazing🌈💕🌷
We got a bunch more snow this week, but it was colder in Dallas TX than here! The bags definitely take the worry out of getting something bad on the meat.
@@GrillTopExperience I heard on the news and from our friend who lives in Huston about Texas snowstorm, unfortunately his house got damaged from the water pipes also all his friends who didn’t cover the snowstorms damages on their insurance contracts, they are all waiting for ever to have maintenance appointments in order to fix the explosion of their water pipes inside the walls 😌 I hope everything goes well for you and Your family too 🙏🌸💝
@@rajaadawood5171 Yikes, that's awful. We had an issue with our sewer line a few weeks ago and Mrs GTE and I debated if it was worse to lose your heat, electricity, or running water and Texas showed us what it's like to lose all three.
I used the umai bag on this one. They suggest using a vacuum sealer, but some have had success by putting the meat in the bag and submersing it in water with the open end of the bag above the surface. That helps push the air out. There are quite a few videos demonstrating the method if you search for "sous vide without a vacuum sealer"
Great video thanks! I bought a 1/2 a primal rib section from Costco that was NOT vac sealed- just “grocery packed.” It was in one of those chilled bunkers and I forgot about possible “contamination” as I’m new to this. I’m wondering if you think it’s worth it for me to try and dry age this primal (in umai bag) or if I should only try Umai bags on vac sealed beef?
I've done it with grocery packed meat before and lived to tell the tale. The butcher's area probably gets cleaned more than most kitchens anyway. The key here is to handle it as little as possible to keep it as clean as possible.
@@GrillTopExperience Ugh really.. So how long should I wet age it then for slightly better results then just regular steak?... it's about 3 inches thick and 3lb overall
I need to buy a professionally dry aged steak for comparison, but I haven't been able to find any locally. A lot of people make it seem like it is an other worldly experience.
I didn't know what to expect with this one. Have you tried any of the other methods like butter or tallow? How did it turn out? If you are interested, these are the bags I used : amzn.to/2NhvDb3
Wow snow havent seen snow in 10 yrs. Great Video really helpfull. Always wondered about these thankyou👌👌
Nice video. Looking forward to seeing a comparison video between Umai bags vs other membranes. I already ordered some bags just waiting on them and starting to do some research
Hello Chef Ryan 🤗 I’m very interested in using dry age bags due to food contamination, definitely it worth it 👍thanks for the great informative video👌💖💚💜💙🌸The snow looks amazing🌈💕🌷
We got a bunch more snow this week, but it was colder in Dallas TX than here! The bags definitely take the worry out of getting something bad on the meat.
@@GrillTopExperience
I heard on the news and from our friend who lives in Huston about Texas snowstorm, unfortunately his house got damaged from the water pipes also all his friends who didn’t cover the snowstorms damages on their insurance contracts, they are all waiting for ever to have maintenance appointments in order to fix the explosion of their water pipes inside the walls 😌 I hope everything goes well for you and Your family too 🙏🌸💝
@@rajaadawood5171 Yikes, that's awful. We had an issue with our sewer line a few weeks ago and Mrs GTE and I debated if it was worse to lose your heat, electricity, or running water and Texas showed us what it's like to lose all three.
@@GrillTopExperience
I hope everything works well for your house dear Mrs GTE and Ryan.🙏🌸💝
Great video on the subject! Thanks so much
Nice experiment. Id love to see this vs umai bags. Since a lot of us don't have vacuum sealers
No bag vs Umai bag or some other comparison?
@@GrillTopExperience umai vs this bag needing a vacuum sealer. Sorry if I wasn't clear.
I used the umai bag on this one. They suggest using a vacuum sealer, but some have had success by putting the meat in the bag and submersing it in water with the open end of the bag above the surface. That helps push the air out. There are quite a few videos demonstrating the method if you search for "sous vide without a vacuum sealer"
Just out of curiosity, have you ever done a dry aged burger? I had one once at a restaurant and it was amazing.
Really 10 bucks a bag? They've raised their prices like 500 percent since I ordered them.
I got them on Amazon, but the prices on their website were about the same. I thought I remembered them being cheaper too.
Nice experiment i would like to try also soon!
You should give it a go! The bags make it pretty easy, but come in a three pack so it is a bit of an investment.
Great video. Thank you
Great video! Subscribed.
Thanks for the support and watching!
Thanks for the tip. I dry aged a eye round for 30 days and it made it worse.. it was drier and had no flavor.
Yikes. I think Guga did that as an experiment. I'd think it would need more fat.
Great video thanks! I bought a 1/2 a primal rib section from Costco that was NOT vac sealed- just “grocery packed.” It was in one of those chilled bunkers and I forgot about possible “contamination” as I’m new to this. I’m wondering if you think it’s worth it for me to try and dry age this primal (in umai bag) or if I should only try Umai bags on vac sealed beef?
I've done it with grocery packed meat before and lived to tell the tale. The butcher's area probably gets cleaned more than most kitchens anyway. The key here is to handle it as little as possible to keep it as clean as possible.
Nice! Thanks
great vid.
Thank you for the support!
Would I get any kind of results if I use A vaccum bag and vaccum seal some steak for A week or 2?
No, vacuum bags don't let the moisture out. You'll end up wet aging the steaks, which is also a thing.
@@GrillTopExperience Ugh really.. So how long should I wet age it then for slightly better results then just regular steak?... it's about 3 inches thick and 3lb overall
Do you remember how many lbs this was before aging?
You mean Kansas City Strip.
There wasn't a bone on this steak. Does that make it from Missouri or Kansas?
I personally don't like dry aged . . . anything.
I need to buy a professionally dry aged steak for comparison, but I haven't been able to find any locally. A lot of people make it seem like it is an other worldly experience.
Hello does that include billtong as well,
We can’t be friends
I think 45 days is too long .
$10 a bag?! WTF THAT IS STUPID