Can You Make Bologna from Dry-aged Steak? Prime Time
video description
Date: 2020-05-20
Related videos
Comments and reviews: 9
Jared
I have a question. I've dry aged steaks for maybe a week or so. I dont trim them at that point because there is no black outer part. But if I do so for however long it takes for it to develop further. Do I have to trim the black part off. I've heard you do have to trim it. I built a sous vide machine and it works perfectly. Perfects steak everytime.
reply
I have a question. I've dry aged steaks for maybe a week or so. I dont trim them at that point because there is no black outer part. But if I do so for however long it takes for it to develop further. Do I have to trim the black part off. I've heard you do have to trim it. I built a sous vide machine and it works perfectly. Perfects steak everytime.
reply
havoc467
2: 25 they agree on them being smoking hot, but ealier say they only agree on bolognese being great, so using my great detective skill i have come to the conclusion one of them think Rachel McAdams is hot, and the other thinks Ryan Gosling is hot, they are both right tho.
reply
2: 25 they agree on them being smoking hot, but ealier say they only agree on bolognese being great, so using my great detective skill i have come to the conclusion one of them think Rachel McAdams is hot, and the other thinks Ryan Gosling is hot, they are both right tho.
reply
Giant
When you're cooking sous vide, like you cooked this bologna, having your meat float, like pork does in sous vide. Is dangerous. Dont get someone sick. If you dont know that's your problem
reply
When you're cooking sous vide, like you cooked this bologna, having your meat float, like pork does in sous vide. Is dangerous. Dont get someone sick. If you dont know that's your problem
reply
Eric
I need to find a local butcher who does dry aged. Then have them make meat loaf with the trimmings. Single grind, maybe with panko. Or learn to do it myself without mucking it up.
reply
I need to find a local butcher who does dry aged. Then have them make meat loaf with the trimmings. Single grind, maybe with panko. Or learn to do it myself without mucking it up.
reply
DOUBLE
God these have to be one of the most cringe unfunny guys on YouTube they seem like cool guys but their just not funny and the harder they try the more cringe it gets
reply
God these have to be one of the most cringe unfunny guys on YouTube they seem like cool guys but their just not funny and the harder they try the more cringe it gets
reply
Dave
Probs dont check the comments on old vids but. Please make The Dry Aged Bologna Burger! Dry aged bologna on a dry aged burger sounds so Fu&%ng good! Has it been done?
reply
Probs dont check the comments on old vids but. Please make The Dry Aged Bologna Burger! Dry aged bologna on a dry aged burger sounds so Fu&%ng good! Has it been done?
reply
Ralf
How can you not love these guys? Either Im a total food geek or just love easy humor. ok fine, its both. Love these guys. Fun episode and I learned something too
reply
How can you not love these guys? Either Im a total food geek or just love easy humor. ok fine, its both. Love these guys. Fun episode and I learned something too
reply
mickvk
Can I ask a technical question, at 2: 24 when you got all dreamy, was it Ryan Gosling or Rachel McAdams that made your putter flutter? I've always wondered.
reply
Can I ask a technical question, at 2: 24 when you got all dreamy, was it Ryan Gosling or Rachel McAdams that made your putter flutter? I've always wondered.
reply
Carl
You should use some of the dried age pork fat and make crackling also known as pork rinds and see if it taste any different compared to regular pork rinds
reply
You should use some of the dried age pork fat and make crackling also known as pork rinds and see if it taste any different compared to regular pork rinds
reply
Add a review, comment
Other channel videos
