Six Day Quick-Aged Steak......

[daveomak]

OK...... I'm in with both steaks....  Strip steaks....  With about 1 Tbs of what you see.....   If this is half good, the Red Boat or Blis may be next...  Great Food Flavors is what it is all about....  Right !!!!   

 

In the refer for 3 days.jpg

• daveomak
• Jan 25, 2013

 

[boykjo]

 

 

[bookem]

I've heard of fish sauce, but the idea of it always sounded terrible.  Hearing how they make it kind of solidifies that, but they way you all talk it up, it sounds like it's definitely worth a look.  Can I find it in a regular grocery store?

 

[daveomak]

The good stuff is naturally fermented and very good for you....    Dave

 

[venture]

Fish sauce?  Hard for some vets to swallow, but..?

For the umami?  I would bet a lot of naturally occurring MSG in that stuff?

For a quick age flavor?  Maybe?  I would rather think an imitation of the natural concentration of flavors in the aging process.  Might work?

But I don't think there will be much of the tenderization with a true dry age.

Maybe some of the aged flavor our less than enlightened customers didn't like? LOLOL

Can't wait to see the judgement on this one!

Good luck and good smoking.

 

[dls1]

I've heard of fish sauce, but the idea of it always sounded terrible.  Hearing how they make it kind of solidifies that, but they way you all talk it up, it sounds like it's definitely worth a look.  Can I find it in a regular grocery store?

Bookem - You should be able to find fish sauce in a "regular" grocery store. Probably the popular Thai Kitchen brand shown in DaveOmak's photo upthread. If that fails, your part of Wisconsin has a fairly significant Asian population, especially those of Hmong ethnic descent. I'm sure that there are a number of local Asian/Oriental groceries that carry a variety of fish sauces, possibly some of the more authentic brands.

 

[daveomak]

3 days in the zip bag with fermented fish sauce....  Now into the cheese cloth wrap, on a wire rack and in the refer

for 3 more days.....   I dried the steaks with paper towels.... smelled the steaks....  a smooth beefy odor that was not

strong and no fish odor....  my hands smelled a little like fish....   (pervert)....   back in a few days....   Dave

into the cheese cloth.jpg

• daveomak
• Jan 27, 2013

 

[daveomak]

Here it is....   3 days in the cloth wrap on a wire rack...    In the George Forman for too long...  

I think the liquid in the meat, from the marinade, steamed it faster than would have been normally...

The meat was tender and had a very mild, "what flavor is that" taste to it....  didn't taste like aged

beef I have done in the past..... Bride and I decided it was good....  just different... and we would

try the technique again....  No discernible fish taste to speak of.... earthy, umami type flavor.... 

Oven "fried" spuds and salad for sides...  Good, as usual...   

On the plate.jpg

• daveomak
• Jan 31, 2013

Too well done for me....  I hate learning curves at my age....

Should have been figured out long before this... 

Shorten your normal cooking times when dealing with marinated beef,

is all I can suggest....

Money.jpg

• daveomak
• Jan 31, 2013

Dave

 

[smokinhusker]

Wow...neat technique. Dave sounds and looks good although I agree it looks a bit too done. I love fish sauce!

 

[diggingdogfarm]

Looks good, Dave!


~Martin

 

[venture]

Interesting?

Good appraisal on your part?

I would like to see how your thoughts would be on it if it were grilled?

Good luck and good smoking.

 

[daveomak]

Grilled with a little mesquite would be a lot better... probably great.....    For the first test, I wanted to taste the naked steak and fish sauce....   Not bad the way it was.... Next go around will be as mentioned... and it will be very, very good...    Dave

 

[bamaq]

Has anybody here tried fish sauce in a pulled pork finishing sauce? Thinking about adding it to a simple vinegar sauce...

 

[diggingdogfarm]

Go for it!!!!!
As I said above, I use it in many, many things.


~Martin

 

[mr t 59874]

Has anybody here tried fish sauce in a pulled pork finishing sauce? Thinking about adding it to a simple vinegar sauce...

Many of us use it in sauces.  Only you can tell if it will work for you. 

 

[go4abliss]

Fish sauce is aged for the flavor. The good stuff can be 3 or more years old.

 

[go4abliss]

Dave, the steak and potatoes look great! Thanks for sharing.