Do Dry Age Bags Work? (REVIEW with special guest King Corbin WWE) | Jess Pryles
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- Опубліковано 28 сер 2024
- It's the Dry Age Experiment review to see if Dry Age Bags work!
Dry aging is an amazing way to intensify the flavor of steaks and beef AND introduce an incredible nutty/funky flavor from controlled mold growth.
Dry age bags are a cheap option which claim to produce the same results as elaborate (and expensive) dry age setups. These set ups are usually limited to steakhouses or large meat purveryors. BUT - do dry age bags actually work?
Well, I bought some of those bags online and decided to run my own experiment using a Certified Angus Beef ribeye roll. And I recruited a friend of mine to help me taste test- Tom aka King Corbin!
And, now with this review we can finally answer the question - DO DRY AGE BAGS WORK?!
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ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
Hi Jess,
My suggestion is let the tester try the steak, so they will give the most honest opinion, then tell them what each one was. That would definitely make a difference.
It's hard to get an honest opinion when you're telling the taster which one they should or shouldn't like before they've even tasted it. I would have loved to see an unbiased opinion.
Or even have a third person dish both of them their pieces.
make a video of you not being biased on you dry ageing fridge I own one too and my family cant tell the diff between A Umai bag and my dry age fridge
A true test would be if you didn’t know which was which.
You have a visibly better sear on the traditional dry age which will make it taste substantially better regardless of how it was aged
She’s guiding him through her body language on his thoughts of the steaks lol. But amazing job👏🏼
Right … should’ve just been blind taste test and then revealed after
to be totally honest - if you don't have the space for a separate fridge or dry aging setup, these bags are a godsend. umai has produced consistently excellent results for me when aging subprimals. is it the dry aging room at del frisco's? no. but i'll put it head to head with anything else you can get at 99% of butchers/supermarkets.
Confirmation Bias: The Video
Ruined it when she started telling him what’s what.
That's what I want to know...Its understandable that she doesnt want to endorse but how do we know if one brand is not inferior to the next one.
But not everyone has the possebility to have a stand alone dry age frige.. and i think the bags fill a very good place to give you a better meet to just fresh.. And my frige has a fan..so my 2 bags looks really great, will take them out this weekend after 45 days in the frige in my 1 C box and they look amazing !!
Can you post a video on how you made your dry age fridge?
Good video, thank you. May I suggest that it's easier to trim the hard outer surface after you cut the steaks. It's easier because the steak is lying flat.
Indeed
Is Baron Corbin looking for ways to make dog food taste better ?
Opening my bag tomorrow will see how it compares
I probably misheard the temperatures, seems like important factor.
I have a question: Can you take beef that has previously been frozen in a vacuum bag and place it in a stable fridge between 34-40 degrees F and wet age it?
Thank you for your time.
All normal fridges have a fan in them to cycle air over the evaporator coil
which brand of bags did you use?
She used plastic bags from store.
Dedicated fridge only or dry age fridge. In expiraments, it seems to be 3 or 4 days behind on a 35 day dry age. So it seems to slow the aging down, or it ages fine but seems to confirm that moisture reduction is a must.
You can also grind the bark and add it into burgers or cook it down in a little water... Boil off the water to render the fat and use the fat to baste or cook.
I was hoping someone would point this out. Those trimmings don't have to be wasted. That flavor is great in a burger...
Thank you for showing that the dry age bags aren't the be-all-end-all. Saves me $35. Wonder how they would do with drying pepperoni?
I should have read this first. I wasted $35, sigh. Lesson learned.
Her accent really comes and goes.
Australia
America
Australia
America
It's crazy. When King Corbin comes out, she almost lapses completely back to100% Australian accent for a minute. Otherwise it's just once in a while like "purpose" and "a lot".
I thought I was trippin' ...its cute tho 😂
It was kinda messing with my head....
I wish that you'd done the last third 'fresh', i..e that you'd vacuum sealed it and frozen it so the comparison would be 'dry bag vs traditional vs non-aged'. No one is going to use the dry bag in a dedicated setup.
@@JessPryles Gotcha... and that has value too of course. Just would have loved a comparison to fresh. But a cut is only so big...
I’ve been looking for dry aged tallow and can only find it on one site. Seems like there would be a good market for it since restaurants often use it on their steaks.
This video and Ninja's (Salty Tale) video had similar conclusion, convinced me to not buy one of these bags and just buy a mini-fridge from Taobao, especially since the fridge is only like 5-6 times to cost of one bag. Thank you very much for doing the test
How does the mini fridge works?
Please send a link. I can't find one of these fridges for less than $1k.
Not having a double blind test destroys the credibility. Also, please clean your stinky fridge.
your assuming each piece of meat had the same beef to fat ratio and they do not, so your weight loss by percentage equaling success is flawed
I had the same thought...every inch is different
And they were all from different primals so the cuts could really differ in flavor! Should of been done from a whole primal cut into 3 different experiments...
I would like to see a video showing and explaining your personal dry aging system.
I want to know more about the dry aging fridge. Did you build it yourself?
You just take a regular fridge, but exclusively use it for aging beef. ideally the fridges distributions allow to you place up to two primes on each layer.
Excellent review Jess. I've only used dry age bags for charcuterie in a dedicated fridge. I have a local market where I can get real dry aged beef at a reasonable price.
I loved the video, bunch of tips. I would love thought if you had showed your dry age setup. Or maybe you could do a video showing your dry age setup... 😁. I am planning on doing one myself
i think.she has
@@ugursenturk5860 I looked through the video list, nothing in there about the setup or any info on how to set one up. Even if there was, how much would that cost? Very few people are going to have a constant supply of meat that they are dry aging, it's something you would do once in while. She seems to be some kind of pro BBQ person, so having large amounts of meat on hand for various purposes makes an actual dry age room viable.
How do you create a dedicated dry aged beef refrigerator? Can you dry age other meats?
Self fulfilling prophesy much? Totally worthless as far as an objective review goes.
That’s not a fair test, he shouldn’t have known
That blue cheese bacteria oomph could be great bacteria that should be used in a complete dry-aged snack every now and then (And not cooked out), The gut police told me to say that LOL. I wonder if you just dry-aged the bag one LONGER, of cause, it prob just takes longer, F it, Ill try that in my fridge. Dam it, I have to take beer out lol. Great vid. Beer needs to be smaller.
I put it in my normal fridge but on a rack so the bottom also dries out
how the f plastic bag can let moisture out and dont take any air in?
It's a bag specifically made for dry aging. Some are made from plant based membrane. They work very well.
Hi i have a spare refrigerator into which I can install a fan, how do you get bacterial cultivation established! Love you videos , got the book for Christmas and will try the rub when spring arrives and the dirty UK winter weather stops.
The bacterial cultivation is a natural process. The fridge doesn't create that. It just needs proper temperature, humidity+airflow to work. Just google "DIY dry age fridge"
What brand of dry ager do you have?
Just a little to biased for me. I do not feel like this was a true test. Host was biased because she already invested in the dry age refrigerator.
Anyone have a tested source of settings for dry aging? Something that can tell me the temp and equipment?
It sounded from the start that you were biased against the dry age bags.
Are you originally from Australia or New Zealand, I keep getting glimpses of an accent that leads me to think that.
My grandma was from England and she lived here long enough that she lost quite a bit of her accent, but when she was talking sometimes it would come through. It really came through when she was mad. lol
Let her tell you what you like. Not a blind tase test. She explained all the experiments and still explained that she had a dry age fridge. So my thoughts do a blind tase test on people that have never had dry age.
Imma do my own experience in 50 days..I have some from a dry bag and now I have some in a actually dry age fridge..well c ..but I do have my own fridge when I use the dry age bag..so no one else puts anything in there but my meat during my dry aging .. but well c if there is a big difference..
I have no idea if the bags work in the fridge, but you didn't age each to the same weight loss, so what?
What kind of accent do you have, first time watching your channel.
Jess what dry age fridge do you use?
@@JessPryles I’ve used these bags for some years now but really want to get a Steak Locker now. Which one do you use? also we use all your seasoning and love them. keep on keeping on
@@JessPryles thanks Jess!
Aye it's Football Tom
Its King Corbin
Blind tests are the way to go next time.
I cannot figure out this person's accent. Sounds like a central Indiana transplant for fifteen minutes but then Corbin is on screen and suddenly there's shades posh English every few sentences? Who are you
She's from Australia now living in Austin, TX.
Well obviously she does not like the bag method. Also under seared the bagged one compared to the other 2 so my judgement is the bag did not have a chance.
Surely airflow is in both directions? Both into the bag and out of it!!
Thanks Jess for clearing this up for me!
No. The idea is that moisture etc is allowed to escape but things don't get in. Think of fabrics like Goretex, etc that are using in rain gear.
Can you feed that trim to dogs?
Nah theyd hate the smell. Oh wait..you meant the steak...sorry.
So here are 3 wines I would like you to taste, I can already tell you the first one smelled like urine yo me, you see that color? looks like pure piss. The third one is a real champagne from 1997. Ooooh really??? you didn't like the first one? well there you have it people!
Well i am here for king corbin lol 😂😂😂😂😂😂.
U make all from one animal?
no she made that from 1 cat 1 dog and her husband.
Should let the guy do the blind test! You basically guiding him on what to say! Best way to test these steaks is let someone do the cutting and cooking and you both blind taste them.
So far 54 broke ass people who can’t build or buy a dry aging fridge disliked your vid ...😂
Please do a vid on your build
Why would you tell him before he offered an opinion? Not a true blind taste,
Have you ever dry aged dog food 😏
i aged my dog ones - It got old
I wouldnt call this a science experiment. Science adjacent as the modern rogue guys like to say is probably more appropriate.
Homie just more worried being out in the dog house and reading your body language/opinions to say what you want him to say… video had potential but lost it where it mattered
Hello cutie. Great channel.
1st world problems
Talk dry age to me omg
Tasting should be blind, otherwise, it doesn't have any value.
What happened to your accent?! You sound american haha
Your video wouldn't have dried out if you came into this with an open and unbias mind.
That dude was so unnecessary.
Poor quality tasting!
Easy answer. NO. without humidity control there is no dry aging. Using perforated bag to control humidity is nonsense.
It is supposed to be not just perforated bag. But a membrane with specific properties. Thus you actually have humidity control - as that membrane dictates the loss of water from the meat as well as the humidity on the surface of it.
@@mungo7136 That is scientifically nonsense. Slowly drying meat in a bag is not natural dissipation by moisture loss due to humidity of a chamber set to a specific Rh. The "membrane" is just a micro perforated bag. Once the meat is in a bag, ou aren't dry aging.
@@mungo7136 That is scientifically nonsense.
@@sousvide22 Sure, scientifically nonsense you just removed any science. That membrane controls loss of the humidity as it does cool room or fridge set at some temperature and humidity.
Membranes can be made in several ways and not always it is just porous materials. "Membrane is just a micro perforated bag" is scientific nonsense.
@@mungo7136 Dude believe whatever you want. Its a joke. Literally no serious person in the meat industry agrees that bag/membrane or whatever you want to call it "dry aging" is in any way comparable to real dry aged meat. There is no such thing as a 1 way membrane that only allows moisture out but not in. A refrigerator with a fan is not a humidity controlled chamber. A membrane Thai is not porous is called a bag and that is wet again not dry aging. You are clueless.