You have stated it correctly. Cannot dry age at home. You can change beef flavor by dehydrating to concentrate favors and having cooking create a more complete Maillard reaction.
But to dry age you need a beef that has not been in a commercial packing house. I raise my own.
And you have to...
First. Many of us spec our meat with the supplier so we have consistent marble and size.
Most of us purchase futures in October to control costs as well.
Second most of us use a commercial machine. We have two southern pride units one 1150 and one 750. They are programmable in run and hold...
Now I was hoping someone would read and ask it but:
The swamp cooler theory breaks down under the laws of thermodynamics as the "cooling" should indicated heat loss. Which if true would result in the consistent lowering of the meat temperature. Which is not observed.
Therefore the only way to...
Of course the infrared heating method of food corroborates the stall. That is long settled science.
The water activity method by which all food cooks is also long settled science.
The laws of infrared thermodynamics is settled science.
The transference of infrared...
I thought you were in the swamp cooler camp? Fun to try and figure out isn't it?
It will drive man nuts forever. It started with mastodon barbecue when one cave man used sauce. And the caveman down the canyon used dry rub. The debate began and has continued on. Of course both barbecue...
Have her start with:
Thermal Hysteresis of infrared spectra nod corn starch/Water Systems
Dr. Masaru Mizoguchi
Article first published online: 26 OCT 2006
Copyright 169 1994 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
This was one of the first to use an FTIR...
Wow how you dig this up? It is a great product when you do it. Now I have been using a glaze of 1/2 Cup Honey, 1/4 Cup real maple syrup, and 1/4 of black strap Molassas. Mix it and warm it a little. Then paint it on the side as it comes out of the smoker. Should be a thin layer when it cools.
I was asking because you sited USDA being wrong, just wanted to read what you read so I could comment. I figured when you stated that USDA was wrong you had read a specific USDA guideline.
Thanks for the participation. Keep on Cooking!
Stall is also influenced by the power of the smoker/cooker.
I have received calls in a lot of cases where a smaller wattage cooker/smokers and always stalling. Sometimes the meat stops climbing in temperature not because of a water activity oscillation, but because the amount of heat loss from...
Please clarify with your USDA reference. That is the one I will read.
The stall is not caused by evaporative cooling. It is caused by temperature and water activity equilibrium.
Where I tell you No wet bulb is not a good indicator of the temperature the meat sees. I am speaking of smoker...
Wrapping changes the Water Activity though you can see a stall continue occasionally because the wrap can act as a artificial bark. Changing temp works real well getting up toward 325 F usually kicks it off.
Stabbing always works. But you can lose moisture from the meat. I pan so it does not...
Sure that makes sense. But for smokers I feel there is no need. Humidity is so high in low and slow cooking that I would not expect much of a difference. Next time I fire up the rig I will through a set of dry wet probes in and see what the difference is.
I won't try and guess what the circumstances are that created the USDA decision to go with wet bulb. I assume since humidity is a good indicator of thermal transfer they like it for cooking application to keep the convection oven users honest?
Most smokers are at saturation for the running temperature. So IMO you are so close to 100 percent humidity inside a well designed and/or manufactured smoker that you are always going to be at wet bulb anyway. So just measure with a temp probe be within a few degrees. Certainly less than the...
Evaporative cooling is the loss of heat from one source to another. IE in a swamp cooler where aspen pads or a man made material is wetted, air drawn through the pads. The air going through the pads gives up some of its Infrared energy (heat) to water in the pads. (water loves heat, it is also...