Dry Aging Steak with Drybag Steak

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Uploaded by on Sep 14, 2010

This is my first attempt at dry aging beef at home, using the Drybag Steak.

Please excuse the amateur editing, as this was my first time using Windows Movie Maker.

For the full review, please visit http://recipesbysarah.blogspot.com

For more information, visit www.drybagsteak.com

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Uploader Comments (sarahliu)

  • It is dry aging steak, the bag is merely protective.

    check out the companies website and you will understand.

    Great video Ms. Sarah, thank you for posting.

  • @claydon33

    Thank you for watching :)

  • I don't see how this is "dry aging", let alone you don't explain when one would take the steak out and what to do with it once it's out. The idea behind dry aging is the outside of the meat gets dry/crusty. This gets cut off when time to cook.

  • @kenfo0......no reason to watch part 2, what kenfo is saying is correct, is dry.....not sealed......how can you dry a steak in a sealed back sealing all the moisture?

    through some miracle of technology the moisture will escape.........what is this? Goretex bags?

  • @NassguI

    Believe me, I was skeptical. But check out the "Results" video on my channel and you will see the results.

  • @kenfo0

    Hi kenfo0, please see the "Results" video on my channel and you will understand that it is "dry aging".

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  • I'm giving you a thumbs up for everything, but even if I didn't like the video I would still give you a thumbs up just for using Kaskade.

  • @kenfo0

    Where did you get your information? Because it is utter nonsense. The size of a water molecule is about 0.3 nm and bacteria vary in size between 200 and 2000 nm. This means that even the smallest bacteria are 666 times as big as a water molecule. Even the smallest known organisms (nanobes) are giants compared to a water molecule with their size of a whopping 20 nm. So you see, it makes perfect sense. ;)

  • @sarahliu bacteria are FAR smaller than a water molecule, so that makes no sense.

  • waste of time

    

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