I put the CaLefort Dry Age Fridge, a carnivore diet dream, to the ultimate test-dry aging a NY Strip loin for 45 days at home! The flavor transformation blew my mind, and the results might change the way you cook steak forever. Watch this juicy, carnivore-approved experiment unfold, and let's step up our keto and carnivore game massively!
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In this video, Chris demonstrates how to dry age a New York Strip loin for 45 days in a CalFort dry aging chamber, showcasing the flavor transformation and methods involved. He compares the dry-aged steaks to fresh ones, revealing significant differences in taste and texture, and concludes that dry aging offers a superior steak experience.
Key Points
Introduction to Dry Aging
Chris introduces the concept of dry aging steak and explains how it can be done at home using a dry-age chamber, specifically highlighting the benefits of the CalFort model.
Dry Aging Process
He explains the process of dry aging the New York Strip loin for 45 days, emphasizing the importance of controlled humidity and temperature to prevent spoilage while enhancing flavors.
Comparison of Steaks
The video features a side-by-side tasting of the dry-aged steaks and fresh steaks, where Chris and his wife share their impressions and the stark differences in flavor and texture.
Flavor Experience
Chris describes the depth of flavor and tenderness of the dry-aged steak, noting its complex notes compared to the fresher steak, which tasted relatively bland in comparison.
Conclusion on Worth of Dry Aging
Chris concludes that investing in a dry-aging chamber is worthwhile for steak lovers, as homemade dry-aged steak offers a far superior taste compared to restaurant offerings, thus encouraging viewers to consider trying it.
Future Experiments
Lastly, Chris shares his plans for future dry aging experiments and encourages audience engagement through his community platform, highlighting the ongoing exploration of steak preparation techniques.