It helps to prevent larger temperature swings... Thereby reducing the number of compressor cycles. Not sure how well it works but I'm always up for nothing more beerThis quote is hidden because you are ignoring this member. Show Quote
It helps to prevent larger temperature swings... Thereby reducing the number of compressor cycles. Not sure how well it works but I'm always up for nothing more beerThis quote is hidden because you are ignoring this member. Show Quote
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Last edited by Amysicle; 12-06-2019 at 08:39 PM.
I'm curious to see what kind of stuff is growing on these chunks of meat now. Where's the update?
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Asparagus?! I can smell your piss from here!
So, did you cut enough rot of that they were delicious? They can be horrible if that's not done properly.
I like asparagus...but the piss stink is no bueno.This quote is hidden because you are ignoring this member. Show Quote
The steaks are amazing. I did cut almost all of the pellicle off. Anything crusty or fuzzy. On the other hand, my meat fridge is much more tightly controlled than even commercial fridges, so that might help.
Be right over....
Ultracrepidarian
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Last edited by KRyn; 03-11-2022 at 11:06 AM.
They look really good, well done.
So was that 5.77 kg before, then 3.57 kg after trimming the outside rot and some of the fat cap off?
Beautifully cooked. Was this using the Otto Wilde? Review?This quote is hidden because you are ignoring this member. Show Quote
Originally posted by max_boost
Hey baller, any problem money can solve is no problem at all. Don't sweat it.
They are all different peices of meat, so the weights aren't really a good direct comparison. I figure the loss from trimming is 20-30%. Something like that.This quote is hidden because you are ignoring this member. Show Quote
There actually isn't a lot of "rot". The dark pellicle on the outside is more like beef jerky than it is meat that has gone bad. There sometimes is some white fluffy stuff, which I wouldn't want to eat...but it's not really spoiled any more than a salami with similar growth.
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Yes. Sous Vide at 126 for about an hour, then in the overhead broiler for 2 minutes a side. I ended up getting a Northfire broiler, because Otto wilde doesnt ship to Canada. But I think in hindsigth I would have gotten an Otto as the NF build quality is shit. OVerall tho OHB is my favorite way to sear a steak.This quote is hidden because you are ignoring this member. Show Quote
this is one of the coolest projects I've seen on beyond in a while
do you lease some square footage for other peoples meat in there or can we buy some pieces off you
Thanks man. I haven't figured out a good way to open up the option to people yet. Part of that is its responsibility and I'm too lazy for that. But I'll let you know.This quote is hidden because you are ignoring this member. Show Quote
I've got a decent amount of beef in there right now, actually. Although I had to re-arrange it tonight because I have a side of wagyu beef coming on thursday!
Spending the Mclaren fund on beef? Haha
Originally posted by Thales of Miletus
If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
Originally posted by Toma
fact.This quote is hidden because you are ignoring this member. Show Quote
mclaren is on hold until i get some real-world impressions of the C8This quote is hidden because you are ignoring this member. Show Quote
Well, the wagyu arrived.
This is just the bits that I plan to age.
Curious as we bought quarters in the past, what does a side of Wagyu run? Twice as much as a regular side?
Will fuck off, again.
What did you pay including the butchering costs?This quote is hidden because you are ignoring this member. Show Quote