You had some accurate valid points but most of it was absolutely nonsense this is what I do for a living on a daily basis. Bottom line is you’re just a content creator not a meat processor. Keep it that way 😉
That earnt a subscribe for me. First time watcher, well explained, good hard informative facts and straight to the point. Bonus points for being not bad to look at.
There’s one thing that may be misleading to your audience here, Jess. Vacuum sealing keeps the air out of the package - true. But, the material the bag is made of keeps the oxygen out. Your regular old foodsaver bags and whatnot do not have the oxygen barrier properties necessary to keep molecular oxygen from migrating into the package. You wouldn’t want to vacuum seal a ribeye roast in a foodsaver bag and try to wet age it in the fridge. Perfectly fine for freezing and preventing freezer burn, but it won’t give the wet aged result you want under refrigeration. You need actual barrier materials - like the Cryovac bag it came in.
"Vacuum packaging protects the beef from bacteria and from "OXYGEN" that can cause it to spoil. The beef can be stored in a vacuum package under refrigerated temperatures for 4 to 6 weeks. We use the term 'wet aging' because the beef is aged in its own juices, not because additional water is added." My emphasis on "OXYGEN"
Two things: Foodsavers do not remove the OXYGEN out of the bag. They snorkel most of the air out. It is nothing like the process of evacuating nearly all the air down to just a few torr pressure from a sealed chamber with a vacuum pump and sealing the bag. By the end of the snorkeling process, there is a lot of air and OXYGEN in the bag which will turn the meat brown, accelerate bacterial growth, and lead to oxidative rancidity of fats. Also, OXYGEN at the molecular level is invisible and able to migrate through many plastics. Plastic polymers viewed under an electron microscope will have a latticed structure, where a molecule of the right shape or size will be able to pass through - just like a screen door. This is why barrier plastics are called “barrier” - there is a layer coextruded or laminated to the plastic substrate which OXYGEN cannot or has a very difficult time passing through. Those plastic resins like EVOH or Saran are expensive to manufacture. That said, I do not know first hand if foodsaver bags are in fact barrier materials, but I do doubt it. That stuff is expensive and there are only so many manufacturers that produce it. Even if food saver bags are barrier materials, I would not wet age beef packaged in them unless done in an actual vacuum chamber machine.
Hey Jess, I just discovered you. How long can I keep scotch fillet in vac bags in the fridge? Do I need to freeze them at any point? I don't plan on keeping them for more than 1 - 3 weeks unless I need to freeze them for later. I'm not a fan of what frozen water crystals do to protein. I'm using a vacuum machine from Aldi Thanks
Hello from Germany🤜🤛. Cool🥩🥩🥩🥩🥩🔥🔥🔥👍👍👍. Ps. Do you also cook in Dutch Oven? I have a lot of Dutch Oven🥘🔥👍 recipes and more will be shown. Recipes - from regions of Germany, Russia and Asia. Greetings Waldi🤝🍻
I have to agree with the guy who said your "hack" is nonsense and you are a wannabe social media influencer. Maybe you should wear a bikini and get more likes....😂
Best line, "you're going to cook it till tender anyways so there's no point in aging it" WTF!? So what's the point of this video then? Sounds like an extra waste of time if you're going to put it that way.?? So aging is for eating it raw? Seriously why would you say that? Signed, Confused.
Because steak relies on other elements of tenderness for the final result. Brisket is manually manipulated into tenderness via the cooking process. Because we don’t eat it medium rare.
Glad to see you back, Jess!! Thanks for sharing!!
You had some accurate valid points but most of it was absolutely nonsense this is what I do for a living on a daily basis. Bottom line is you’re just a content creator not a meat processor. Keep it that way 😉
Great to see you back!!
Welcome back Jess, great video!
Hey I'm the first, awesome explanation, thank you so much good to see you
Been missing you a lot lately. - Love your UA-cam content.
Hoping you have time to make more.
That earnt a subscribe for me. First time watcher, well explained, good hard informative facts and straight to the point. Bonus points for being not bad to look at.
Exactly what i needed. Thanks a lot!
There’s one thing that may be misleading to your audience here, Jess.
Vacuum sealing keeps the air out of the package - true. But, the material the bag is made of keeps the oxygen out. Your regular old foodsaver bags and whatnot do not have the oxygen barrier properties necessary to keep molecular oxygen from migrating into the package.
You wouldn’t want to vacuum seal a ribeye roast in a foodsaver bag and try to wet age it in the fridge. Perfectly fine for freezing and preventing freezer burn, but it won’t give the wet aged result you want under refrigeration. You need actual barrier materials - like the Cryovac bag it came in.
So you are say you can't wet age with ordinary store bought vacuum rolls for vacuum sealed bags?
Many sites and videos say you can.
"Vacuum packaging protects the beef from bacteria and from "OXYGEN" that can cause it to spoil. The beef can be stored in a vacuum package under refrigerated temperatures for 4 to 6 weeks. We use the term 'wet aging' because the beef is aged in its own juices, not because additional water is added."
My emphasis on "OXYGEN"
Two things:
Foodsavers do not remove the OXYGEN out of the bag. They snorkel most of the air out. It is nothing like the process of evacuating nearly all the air down to just a few torr pressure from a sealed chamber with a vacuum pump and sealing the bag. By the end of the snorkeling process, there is a lot of air and OXYGEN in the bag which will turn the meat brown, accelerate bacterial growth, and lead to oxidative rancidity of fats.
Also, OXYGEN at the molecular level is invisible and able to migrate through many plastics. Plastic polymers viewed under an electron microscope will have a latticed structure, where a molecule of the right shape or size will be able to pass through - just like a screen door. This is why barrier plastics are called “barrier” - there is a layer coextruded or laminated to the plastic substrate which OXYGEN cannot or has a very difficult time passing through. Those plastic resins like EVOH or Saran are expensive to manufacture. That said, I do not know first hand if foodsaver bags are in fact barrier materials, but I do doubt it. That stuff is expensive and there are only so many manufacturers that produce it.
Even if food saver bags are barrier materials, I would not wet age beef packaged in them unless done in an actual vacuum chamber machine.
@@travisdosch1921
Well we have just butchered a whole goat and it is in the fridge in vac bags to 6 weeks as we don't have freezer space.
How long to wet edge? What is the process of vacuum sealing like? What should we by to try this? Aslo what was the hack?
I've used our vac seal a few times, great stuff !
Do you have a how to DIY a dry aged meat locker? Another video I watched said you show a freezer you could build your self. Thanks
Thanks for a good vid. ….Would enjoy viewing a lot more, w/less time in between. 😁
Thanks for the reply Jess! I’ll be “looking” over there more regularly.
What's the hack?
Hey Jess, I just discovered you.
How long can I keep scotch fillet in vac bags in the fridge?
Do I need to freeze them at any point?
I don't plan on keeping them for more than 1 - 3 weeks unless I need to freeze them for later.
I'm not a fan of what frozen water crystals do to protein.
I'm using a vacuum machine from Aldi
Thanks
uh, no discussion about the wet again hack....wtf
Hello from Germany🤜🤛. Cool🥩🥩🥩🥩🥩🔥🔥🔥👍👍👍. Ps. Do you also cook in Dutch Oven? I have a lot of Dutch Oven🥘🔥👍 recipes and more will be shown. Recipes - from regions of Germany, Russia and Asia. Greetings Waldi🤝🍻
Does it mean that buying discounted steaks in vacuum bag from the supermarket is good because we do not need to wet age them anymore?
Can't depend on anyone else...but yourself. Why? You're not sure of the meat being properly sealed; prob not air tight.
Well it's about time!🙂🤠👍🔥🥩
My head hurts, LOL, awesome info! Insane in the Membrane started playing in my head though. HAHA, damn I should have paid attention in school.
Or right how much price per pound sugar
What happens if the vacuum seal breaks while wet aging the beef? will it still be good?
No, as soon as the seal is compromised it’ll spoil faster
Oxidation...will begin immediately..after air enters.. so eat it soon!
WOW
MEAT NERD HERE!
The acoustics in that room are horrible
@@JF-iq1yx it’s a kitchen not a studio. Thanks for taking the time to be constructive.
Hey, how long do you microwave the meat after you wet age it?
I have to agree with the guy who said your "hack" is nonsense and you are a wannabe social media influencer. Maybe you should wear a bikini and get more likes....😂
Cool🌺 💋👌
Best line, "you're going to cook it till tender anyways so there's no point in aging it"
WTF!?
So what's the point of this video then? Sounds like an extra waste of time if you're going to put it that way.??
So aging is for eating it raw? Seriously why would you say that?
Signed,
Confused.
Because steak relies on other elements of tenderness for the final result. Brisket is manually manipulated into tenderness via the cooking process. Because we don’t eat it medium rare.
does she put it the fridge?