Dry Aging Steak with Drybag Steak
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Uploader Comments (sarahliu)
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All Comments (44)
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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.
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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. ;)
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@sarahliu bacteria are FAR smaller than a water molecule, so that makes no sense.
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waste of time
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lol
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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 8 months ago
@claydon33
Thank you for watching :)
sarahliu 7 months ago
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 10 months ago
@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 8 months ago
@NassguI
Believe me, I was skeptical. But check out the "Results" video on my channel and you will see the results.
sarahliu 7 months ago
@kenfo0
Hi kenfo0, please see the "Results" video on my channel and you will understand that it is "dry aging".
sarahliu 7 months ago