Here is a short video of a 28-day dry aged prime rib being cooked to 55C for 12 hours. The video might not be the best thing in the world but the steak is very close to it.
Would you guys like to learn more about cooking sous vide?
I have been working on a low-temperature prime rib since thanksgiving. I think we have had great success with 57C for 12 hours. It is always nice to see a set of hot temperature roasts done well.
When I look at this photo I am driven not to cook but to remember things. Here is a short list of thoughts, feelings, adjectives, and other stuff it inspires in me:
- Texture
- Passed down
- Traditionally delicious
- Crunch of the pepper
- Crinkle of the paper
- Stick of the meat to the paper and the resulting dispersal of the salt and pepper all over the butcher block
- Burnt
- Tightening butcher’s string
- French Fries
What are yours?
Demian Repucci macellai del filetto di manzo per fagottini di manzo in brodo
Italian Christmas @ The Brooklyn Kitchen
(C) 2009 - Michael J Cirino
This is a short loin that was dry aged for us by the lovely people at Master Purveyors. It was a part of our event at the Storefront for Art and Architecture as part of the Landscape of Quaratine.
Photo ©2010 - Andy Buck
