Black Friday We love quality in the kitchen and we also love a good deal. Whether you’re into sous vide, baking, kitchen equipment, a good piece of meat or molecular gastronomy, we have a guide here with the best you can find on the day below. What is Black Friday? The Friday following the American holiday Thanksgiving … Read more
A wonderful and simple recipe for lamb culotte cooked in sous vide. It is a tradition to serve lamb at Easter, and fortunately, this is also the season for Danish lamb. Danish lamb is far better than imported, so seize the opportunity when it arises. Many people opt for leg of lamb, but why not … Read more
Why Dry-Age Beef? In essence, it’s about getting the best result from the animal. Beef needs to hang because it gets affected by rigor mortis upon slaughter. Lactic acid is formed, which causes the meat protein to stiffen. When you age the meat, the lactic acid and the enzymes in the meat will soften the … Read more
First, we will provide a brief overview of why you might want to age (dry aging) your meat: Fundamentally, there are specific goals that all contribute to enhancing the taste or texture of the meat. Moisture Loss: Moisture loss is a very important factor. A dry-aged beef steak can lose up to about 30 percent … Read more
If you are a true meat enthusiast, you have undoubtedly already encountered dry aging. Perhaps you have already considered how it would be to dry age on your own. Dry aging is no longer reserved only for butchers or the food industry but is also gaining ground in more and more private homes. This indicates … Read more
If you’ve got the urge to try your hand at dry aging at home but are discouraged by either the price or the question of whether you even have space for a dry aging cabinet at home, we have good news for you. Dry aging is certainly no longer reserved solely for the food industry. … Read more
Tartar is a wonderful and simple dish. When made from dry-aged beef, it is also very easy to prepare. Therefore, it is important to use good ingredients, so this dish is made with fresh coriander and chives, giving it a slightly Mediterranean/Asian twist to the delicious meat. This dish is an appetizer/starter, creatively made as … Read more
The delightful and flavorful cut of lamb shank benefits greatly from the cooking technique of sous vide and dry aging. The meat is cut from 60-day dry-aged Danish lamb and then gently cooked using the sous vide technique.
After a failed dry-aging project in my Dry Ager DX 1000, it was time to get back on the horse. This time with 11.07 kg of Wagyu shortloin. A small update, it’s now 65 days old and not a single sign of spoilage. So it is indeed possible to age meat that has been on … Read more
43-day aged Blackstone wagyu. The Friday steak was gourmet salted, 1 gram of quality salt per 100 grams of meat. I am impressed every time, and I mean every time, by how good raw meat can smell when aged. I also begin to experiment with the dried morel mushrooms I bought in Germany. The first … Read more