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The Food Lab's Complete Guide to Dry-Aging Beef at Home

Here is the setup with the beef inside:

I bought a standing roast from Costco (they only have standing prime roasts around Xmas time). I had to cut a steak off at the small end to make it fit. I could have squished it in there, but I didn't want any of the meat to touch the sides for circulation purposes. I did the sous-vide/skillet/toch method on that steak last night. Flavorful, but definitely chewy. I'm hoping the finished product (going for 45 days) is tender.

The Food Lab's Complete Guide to Dry-Aging Beef at Home

Here is my setup. This picture shows my system being calibrated with my thremapen. The USB fan is tiny, but puts off a nice breeze. Plus it has the added benefit that I didn't have to cut a huge hole in the insulation strip. I supposed if you were using a larger fridge, you could bring in a USB splitter and use several mini-fans.

I might grab some prime at Costco today.

Sous-Vide Steaks


Like many of your recipes, this one says "See note". Where are these notes? I cant see your temperature notes.

Roasted Poblano and Sun-Dried Tomato Vinaigrette For Sous-Vide Chicken

Many of your recipes say "see note", but there are no notes to be seen!


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