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I've already posted this in a couple other threads but here's a $100 sous vide solution (you also need a $20 slow cooker) http://www.amazon.com/DorkFood-DSV-Temperature-Controller-Sous-vide/dp/B0088OTON4
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# ¿ Aug 9, 2013 02:13 |
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# ¿ May 15, 2024 17:45 |
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Nevermimd
Steve Yun fucked around with this message at 23:49 on Aug 31, 2013 |
# ¿ Aug 31, 2013 03:39 |
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Steak Locker. A kickstarter for a device to dry-age steaks at home: https://www.kickstarter.com/projects/1343942869/steaklocker-the-first-in-home-dry-age-steak-fridge
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# ¿ Jun 17, 2014 17:26 |
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On the other hand, I wonder, has anyone tried just using a minifridge to do the same thing at home for a lot cheaper? http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html
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# ¿ Jun 17, 2014 21:35 |
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I'm kinda scratching my head about this. I thought the whole point of wagyu was getting the marbling, and if you feed them grass instead of mash you're dampening their most unique feature.
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# ¿ Sep 26, 2014 18:04 |