Chocolate & Coffee Dry Aged Ribeye #shorts
Chocolate & Coffee Dry Aged Ribeye š«š„©
Dry aging beef improves tenderness, and past 30 days, starts to significantly enhance flavor. There are plenty of variables, but between about 30-45 days, a distinct ānuttinessā develops. From 45-60 days, dry aged steaks take on what some people describe as a āblue cheesyā taste. Past 60 days and the flavors start to get really intense.
Through our experiments, we found that adding flavors to the exterior prior to aging is not only viable, but has led to some fantastic results. Todayās experiment was no exception. Dark, rich, and earthy, thereās something about this flavor combination that is alluring.
But the real questionā¦ is it worth it? First of all, only some of the flavors Iāve added in these experiments can be picked up. Citrus zest and powdered spices seem to penetrate the most. The cocoa powder and freshly ground coffee were easily discernible, while the freshly chopped chocolate was likely a complete waste.
The next questionā¦ why would you want steak to taste like chocolate and coffee in the first place? In my experiments so far, the primary flavor remains ādry aged beefā. The added flavors are subtle yet add remarkable complexity. It turns a normal steak into what almost feels like a wine tasting. Picking up flavor notes while itās being cooked, as you slice it, and of course as you eat it. It turns a normal dinner into an experience.
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š¶ Bop - Hip Hop Beat
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#ribeye #dryaged #mocha #dryagedsteak #mediumraresteak #osmosalt #ribeyesteak #carnivore #steakdinner #mocha #experiment #cooking #foodie #trysomethingnew
āāāāā
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PLATFORMS
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DISCOUNTS
https://www.beacons.ai/maxthemeatguy
WEBSITE
https://www.maxthemeatguy.com/
FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
āāāāā
Chocolate & Coffee Dry Aged Ribeye š«š„©
Dry aging beef improves tenderness, and past 30 days, starts to significantly enhance flavor. There are plenty of variables, but between about 30-45 days, a distinct ānuttinessā develops. From 45-60 days, dry aged steaks take on what some people describe as a āblue cheesyā taste. Past 60 days and the flavors start to get really intense.
Through our experiments, we found that adding flavors to the exterior prior to aging is not only viable, but has led to some fantastic results. Todayās experiment was no exception. Dark, rich, and earthy, thereās something about this flavor combination that is alluring.
But the real questionā¦ is it worth it? First of all, only some of the flavors Iāve added in these experiments can be picked up. Citrus zest and powdered spices seem to penetrate the most. The cocoa powder and freshly ground coffee were easily discernible, while the freshly chopped chocolate was likely a complete waste.
The next questionā¦ why would you want steak to taste like chocolate and coffee in the first place? In my experiments so far, the primary flavor remains ādry aged beefā. The added flavors are subtle yet add remarkable complexity. It turns a normal steak into what almost feels like a wine tasting. Picking up flavor notes while itās being cooked, as you slice it, and of course as you eat it. It turns a normal dinner into an experience.
.
.
š¶ Bop – Hip Hop Beat
.
.
#ribeye #dryaged #mocha #dryagedsteak #mediumraresteak #osmosalt #ribeyesteak #carnivore #steakdinner #mocha #experiment #cooking #foodie #trysomethingnew
āāāāā
SUBSCRIBE and RING THE BELL to get notified when I post a video!
PLATFORMS
-Instagram: https://www.instagram.com/maxthemeatguy/
-TikTok: https://www.tiktok.com/@maxthemeatguy
-Facebook: https://www.facebook.com/MaxTheMeatGuy
-YouTube: https://youtube.com/c/maxthemeatguy
DISCOUNTS
https://www.beacons.ai/maxthemeatguy
WEBSITE
https://www.maxthemeatguy.com/
FILMED BY
Sophia Greb https://www.youtube.com/c/SophiaGreb
āāāāā