This video discusses a homemade method for aging meat using special bags and a vacuum sealer. The process involves transferring the meat into the aging bag, vacuum-sealing it, and then refrigerating it for an extended period (in this case, 157 days). The meat is then roasted, and the result is a highly aged, intensely flavored meat that resembles the taste of aged cheese. The video also highlights the importance of removing the outer maturation layer and describes the texture and flavor of the aged meat, which is quite unique and intense. The presenter suggests that this method is worth experimenting with for those interested in trying something different with meat.
Here are the key facts extracted from the text:
1. The method involves aging meat using special bags.
2. Two specific products are required: the special bags and a vacuum food sealer.
3. The bags are designed to allow humidity to escape and oxygenation without contamination.
4. The meat used in the demonstration is a cut known as the "paddle tip" or "blade sounder."
5. The meat is vacuum-sealed in the special bags.
6. The recommended refrigerator temperature for aging is 2-3 degrees Celsius.
7. The meat in the demonstration was aged for 157 days.
8. The outer maturation layer is removed before cooking.
9. The meat is seasoned with kosher salt and freshly ground black pepper.
10. It is roasted in the oven for 40 minutes and then seared on direct heat.
11. Melted butter with roasted garlic is added for flavor.
12. The meat has a unique and intense aroma, reminiscent of aged cheese.
13. The texture varies from a softer center to a dry, cured meat-like exterior.
14. The flavor is described as strong and unusual, similar to aged cheese.
15. Overall, the aged meat does not taste bad, but it has a unique and intense flavor.
These facts provide an overview of the process of aging and cooking meat as described in the text.