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

[diggingdogfarm]

Hmmmmmm!!!!
Out of curiosity, I may just give this a try and see if it's any good!
I love fish sauce and I love steak!!!! :biggrin:

"In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dry-aged beef by marinating fresh steaks in fish sauce for three days, then air-drying them for three more."

http://www.foodandwine.com/recipes/quick-aged-grilled-rib-eyes

~Martin

 

[chef jimmyj]

I don't know if it will taste like a 30 day Dry Aged steak but that will definitely bump the Umami factor of the steak. I though a splash of Fish Sauce or a couple Anchovies into a variety of recipes. I get that, " something taste really good but I can't put my finger on it " response...JJ

 

[diggingdogfarm]

I don't know if it will taste like a 30 day Dry Aged steak but that will definitely bump the Umami factor of the steak. I though a splash of Fish Sauce or a couple Anchovies into a variety of recipes. I get that, " something taste really good but I can't put my finger on it " response...JJ

I do the exact same thing!!!
Fish sauce/anchovies are on my list of top 10 'secret' ingredients.
"Speed aging" may not parallel real aging, but it's likely better than no aging at all.

We'll see!!!

I need to get some more Red Boat ordered, I think that would work best for this.



~Martin

 

[chef jimmyj]

I will have to give that Red Boat a try. I use this as it has great flavor but not the, Stink up the Whole House, nose some of these can have...JJ

 

[diggingdogfarm]

Red Boat is great, but pricey.
I use it for 'special' stuff.
Tiparos is my 'go to' fish sauce for many things because it ain't bad, it's readily available locally, and it's a bargain.
I also use the Tiparos for making 'fish salt'.

~Martin

 

[chef jimmyj]

Red Boat is great, but pricey.
I use it for 'special' stuff.
Tiparos is my 'go to' fish sauce for many things because it ain't bad, it's readily available locally, and it's a bargain.
I also use the Tiparos for making 'fish salt'.

~Martin

It's about 3X the cost, .20/ml vs. .06/ml, but somethings are worth the difference...Heinz Ketchup or Hellman's Mayo over the Generic Brand. Although a taste test with American items is warranted. It is not uncommon for one company to make one product and fill a variety of labels. Cake Mix and Dry Pasta is one such item..JJ

 

[dls1]

I do the exact same thing!!!
Fish sauce/anchovies are on my list of top 10 'secret' ingredients.
"Speed aging" may not parallel real aging, but it's likely better than no aging at all.

We'll see!!!

I need to get some more Red Boat ordered, I think that would work best for this.



~Martin

Same thing here, also. I've used anchovies and/or fish sauce in a like manner for years as that "secret" ingredient in many dishes.

Coincidentally, I just placed an order for more Red Boat yesterday. I discovered their sauce around 3 years ago and 40N has been my "Go To" fish sauce with the 50N reserved for special occasions. It's simply the best I've found. While it is indeed more expensive than the more commonly available fish sauces I look at it as I do with true balsamic vinegar as opposed to the fake crap found on most grocery store shelves.

If you really like Red Boat you would love the version from Blis Gourmet, which is 40N barrel aged for 7 months. I received a bottle as a Christmas gift and, while I haven't used it yet, I did sample it. It's over the top.

http://blisgourmet.com/home/products/fish-sauce-barrel-aged.html

BTW, thanks for the F&W link. I'm definitely going to try this with a couple steaks.

 

[mlrtime]

i sell red boat in my dept. You can find it at whole foods in the seafood dept.

 

[diggingdogfarm]

Same thing here, also. I've used anchovies and/or fish sauce in a like manner for years as that "secret" ingredient in many dishes.

[SIZE=11pt]Coincidentally, I just placed an order for more Red Boat yesterday. I discovered their sauce around 3 years ago and 40N has been my "Go To" fish sauce with the 50N reserved for special occasions. It's simply the best I've found. While it is indeed more expensive than the more commonly available fish sauces I look at it as I do with true balsamic vinegar as opposed to the fake crap found on most grocery store shelves.[/SIZE]

[SIZE=11pt]If you really like Red Boat you would love the version from Blis Gourmet, which is 40N barrel aged for 7 months. I received a bottle as a Christmas gift and, while I haven't used it yet, I did sample it. It's over the top.[/SIZE]

http://blisgourmet.com/home/products/fish-sauce-barrel-aged.html

BTW, thanks for the F&W link. I'm definitely going to try this with a couple steaks.

Thanks!!!
Yeah, I stumbled on that Blis Gourmet stuff a few months ago.
I've gotta give that a try sometime!



~Martin

 

[diggingdogfarm]

i sell red boat in my dept. You can find it at whole foods in the seafood dept.

Thanks!
The problem is, the closest Whole Foods is 220 miles away!!! :icon_eek:


~Martin

 

[dls1]

Thanks!!!
Yeah, I stumbled on that Blis Gourmet stuff a few months ago.
I've gotta give that a try sometime!



~Martin

Martin - If you want to give yourself a real treat you should try the Blis bourbon barrel aged pure maple syrup. That's another one of those "secret" ingredients and definitely not for use on pancakes or waffles. I used a little recently when making caramelized onions that were phenomenal.

 

[goinforbroke]

Korean fermented black bean paste is one of my personal Umami secrets, doesn't impart too many specific flavors.  Anchovy paste is great too... Dale's (WITH sodium).. and for a spicy offshoot, gochujang.  I prefer the Sunchang brand there.

 

[diggingdogfarm]

Korean fermented black bean paste is one of my personal Umami secrets, doesn't impart too many specific flavors.  Anchovy paste is great too... Dale's (WITH sodium).. and for a spicy offshoot, gochujang.  I prefer the Sunchang brand there.

Martin - If you want to give yourself a real treat you should try the Blis bourbon barrel aged pure maple syrup. That's another one of those "secret" ingredients and definitely not for use on pancakes or waffles. I used a little recently when making caramelized onions that were phenomenal.

Sounds good!

Thanks!

~Martin

 

[supercenterchef]

cool thread...I bought the book a few weeks ago, but have yet to fish it off the shelf...

Interesting take on aging, will have to give it a shot...I was also interested in hearing about ya'll's 'secret' ingredients--what kinda stuff do ya'll slip fish sauce/anchovies into?

 

[diggingdogfarm]

I bought the book a few weeks ago, but have yet to fish it off the shelf...

Cool!
I have the others, but not the new book...yet, anyway.

Interesting take on aging, will have to give it a shot...I was also interested in hearing about ya'll's 'secret' ingredients--what kinda stuff do ya'll slip fish sauce/anchovies into?

What don't I use it in? LOL
I use the stuff a LOT.
I put a touch of it in countless things.


~Martin

 

[goinforbroke]

what kinda stuff do ya'll slip fish sauce/anchovies into?

You can't use anchovy paste in everything imo.. it's typically in places where a lighter flavor is occurring.  Sorta like pairing wines, white goes good with some things, red is better with others.  Obviously anchovy is a hit with anything seafood, an example being a Jamaican shrimp and potato curry I made this past week and anchovy was perfect there.  I wouldn't slip  "Dale's" into it (though I did put some soy in).  Something you serve over rice or pasta might be a good place to try anchovy.. white meat stews, gumbo, marinara, curries, etc.. 

 

[chef jimmyj]

As GFB alluded to, Anything Braised, Stewed or Simmered, especially Soups, can use a splash of Fish Sauce. We are talking 1-2 teaspoons as a favor enhancer. It is used like and has a similar affect on food as MSG. People will wonder why your Pot Roast or Chicken Soup is so much better than their's. If the recipe starts with, Saute the Garlic in...Then 1-2 Anchovy Fillets or a 1" squirt of Paste can be added. Anchovy can also replace the Fish Sauce in any of the other dishes...JJ

 

[fpnmf]

Nouc Mam...egad...

The Vietnamese had a real special way of making it..

If you were in the barracks when the hooch maids had lunch..ya sure didnt hang out there much after they got the sauce bottle open...

My recollection is they nailed fish to a board and put it in the sun and collected what dripped off..

No fish sauce for me today thanks...hahahahahaha

  Craig

 

[mr t 59874]

Supercenter Chef,

I agree with dls and the others.

When using fish sauce and anchovies, it's been my experience to keep the ingredients under my hat.  Guest will eat quite readily until they are told the ingredients at which time they have pushed it away.

 

[goinforbroke]

Food for thought.. I was looking in my freezer this evening and noticed a pound of beef and a pound of pork, which reminded me of why I bought it (meatloaf),, and then I started thinking about all these savory seasonings discussed above.