Placeholder Image

字幕表 動画を再生する

  • Hey guys. What's up. It's Alex.

  • So it's episode 3 of the dry aged beef odyssey.

  • I know it took me some time to get there

  • But for a reason because it's kind of a big deal today.

  • I'm gonna show you how to dry age beef yourself at home.

  • If you want to fully understand this episode

  • then I strongly suggest you watch the first two episodes

  • because there are a lots and lots of useful information and tips in those.

  • I recently learned about many new tips,

  • and I'm gonna share them with you on this episode

  • That being said, let's begin.

  • So let's start basic

  • from the outside, the dry aging is just a cooling and drying process.

  • Very simple.

  • So I think we need to start with a fridge.

  • We can, A) Buy a brand new fridge

  • although it would take some room in my studio.

  • Gonna be noisy. You know, I'm making video. It might be a pain.

  • Last very important, it's gonna be expensive.

  • Especially if we need to improve it afterwards.

  • So maybe not the best solution.

  • Or B) We can buy a second hand fridge

  • Very cheap one, but in this case, I'm a bit more worried about the condition in which we are going to age food we will be consuming at the end.

  • It's definitely to shabby for me, we need to find another solution.

  • You might be thinking, why not use the existing fridge?

  • I mean, it's cheap because I already own it.

  • And it's clean, I mean as soon as I clean it of course.

  • It's the worst example ever.

  • There are two main reasons for not using your own fridge for dry aging beef.

  • First one, temperature, opening closing this beast several times a day makes for the least stable temperature ever.

  • Second, the smell.

  • Dry aging beef will produce a specific smell.

  • A strong one, not a bad one.

  • But the thing is it will permeate the rest of your food and vice versa.

  • So basically your meat might end up smelling like chocolaty.

  • The only way I can think of that will fix this whole situation is fridge inception.

  • Let me elaborate.

  • I want to build a fridge inside my fridge.

  • So in fact, it's pretty similar to something I did in the past in the pizza odyssey.

  • Well I built a mini brick oven inside my previous domestic oven.

  • Yes, previous, because basically afterwards it did suffer from different kinds of dysfunction.

  • It's probably... Nothing's been proven.

  • A bit randomly, I found this big food Styrofoam box.

  • Which is super insulating and quite cheap.

  • It sounds just perfect, the only thing is that it's pretty big so I need to make some room in my fridge and I also need to clean it.

  • So two birds, one stone.

  • The polystyrene box fits perfectly in my fridge so let's make it dry age ready.

  • One, meat cannot be resting on a plate inside, otherwise the part facing down is never going to dry.

  • It has to be elevated on a rack or even better hanging into a hook which is the solution I am going for.

  • Two, I just mentioned it, but meat needs to dry out evenly, meaning that we need an air circulation inside.

  • At least for the first two weeks or until a crust forms on the outside.

  • For that I am using a small usb fan which I am installing upside down to make some room.

  • Three, I must be able to monitor the beef cut without actually opening an closing the door.

  • So I am integrating in the door a small temperature and humidity sensor.

  • Four, I am still going to have to open that door from time to time so to make it more practical

  • I am adding a handle

  • a few hinges, and a high tech sealing mechanism consisting of two rubber bands.

  • Five, as there could be some drippings, let's install a drippings collector which is known as a plastic containing lined up with kitchen paper.

  • Six, in order to further dry the air inside, I am adding just a few silica gel packets.

  • And finally seven, in order to purify the air inside and also to absorb some of the smell, I am adding two bags of activated charcoal.

  • So I think we are all set with the contraption.

  • We need to go and get the main actor, as my friend and butcher, John.

  • He is gonna prepare a massive ribeye just for us.

  • I think I am just gonna take my machine with me just to have their professional opinion on it.

  • To sum things up, in the back I got a big box with electrical wiring and a timer on top.

  • It does look like a bomb.

  • Let's just strongly hope I'm not getting arrested by the police.

  • Aw, that would be a nightmare.

  • [Music]

  • Uh, I'm a bit worried because John told me I need an air input and an air output on my machine.

  • Which is some kind of a pain because I don't want any cross contamination actions happening between the fridge and the machine.

  • Unless I can be using a filtering system.

  • I still have a few bags of left of activated charcoal

  • and as they are a common feature for Asian kitchen extractors,

  • I am going using them to filter the input and output.

  • Cool.

  • The dry aging machine is complete and let's hang the ribeye inside.

  • I'm sure this is not stupid.

  • But I'm not entirely sure this is genius

  • What I know is that I want to dry age that ribeye for at least 45 days

  • So unless there is a problem along the way.

  • I don't know why there would be any problems.

  • Next dry age beef episode should be testing session.

  • I really hope you guys enjoyed this episode.

  • If you did, give it a like, thumbs up, and share that over your social media.

  • It really matters to me.

  • #Spreaditlikebutter

  • A big massive thank you to all of your supporting my work here on youtube, facebook, twitter, instagram, or even on patreon.

  • You guys are just making this whole adventure possible.

  • So last people, click subscribe if you haven't already.

  • Because I make new videos every week and it is always, always about food somehow.

  • It's mostly about inspiration and about having fun really.

  • Big love. Bye bye. Salut.

Hey guys. What's up. It's Alex.

字幕と単語

動画の操作 ここで「動画」の調整と「字幕」の表示を設定することができます

B1 中級

3.ドライエイジングビーフの機械|私が自宅で牛肉をドライエイジングする方法 (3. The Dry-Aged Beef Machine | How I Dry Age Beef At Home)

  • 0 0
    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語