Left steaks out 2 days at 90*; covered in mold; cooked and ate them; didn't die

[sudsandswine]

I tried “dry aging” a tomahawk ribeye with koji. It didn’t seem to do a lot flavor wise, although it did seem to tenderize it pretty well. What I did notice is that the outside changed color quite a bit when searing, almost like caramelized. I’ve found dry aged steaks to do the same.

 

[Grabnabber]

Wow, man- thatz nutz. Glad you're still with us, though! :mrgreen:

 

[4ever3]

YOU sir are the reason I just quit cooking and am doing carry-out for the rest of my life...


Awesome!!!

 

[SmokeRingsMatter]

Man. You are more brave then me. I don't even trust 120F 24 hour sous vide steak. Some people swear by it, but i draw the line at 132F. I will do 120F only when its a steak right out of the fridge, and put on a hot grill for 90 seconds per side.

 

[SMOKE FREAK]

YOU sir are the reason I just quit cooking and am doing carry-out for the rest of my life...


Awesome!!!

Because that's nothing but healthy with no risk right there

 

[Killa J]

I wonder how it would be if you cleaned off the rice and mold before cooking.

I had a “didn’t die” moment with a sous vide steak. Dropped it in boiling water for about a minute beforehand though, so probably not much risk. I wanted to try an extended cook at 113 degrees, so I started it before I went to work for a double shift. Power at the house flickered while I was at work, sous vide doesn’t turn back on if power goes off (didn’t realize at the time). So a $25 ribeye sat in a room temperature water bath for at least 12 hours. Seared it and ate it anyway, it was great.

 

[SmokeRingsMatter]

I wonder how it would be if you cleaned off the rice and mold before cooking.

I had a “didn’t die” moment with a sous vide steak. Dropped it in boiling water for about a minute beforehand though, so probably not much risk. I wanted to try an extended cook at 113 degrees, so I started it before I went to work for a double shift. Power at the house flickered while I was at work, sous vide doesn’t turn back on if power goes off (didn’t realize at the time). So a $25 ribeye sat in a room temperature water bath for at least 12 hours. Seared it and ate it anyway, it was great.

Yikes, that's got to be some bad luck. I did some Short Ribs at 132F for 36 hours back in the early sous vide days. To this day i don't know why, but they came out smelling like baby poop. And ive changed enough diapers over the years to know what baby poop smells like.

 

[Killa J]

Yikes, that's got to be some bad luck. I did some Short Ribs at 132F for 36 hours back in the early sous vide days. To this day i don't know why, but they came out smelling like baby poop. And ive changed enough diapers over the years to know what baby poop smells like.

That sounds awful. I think there are a few bacteria out there that still reproduce at 132F, but they’re not pathogenic. The only weird thing I ever get with sous vide is a strange, slightly sweet flavor in meat that’s cooked more than 24 hours. It’s not bad, but not my favorite. Probably some enzyme that gets activated.

 

[NoOne]

You are a brave man, I don’t think I would have or will trim that.

 

[Big George's BBQ]

Nice write up thanks Been a while since you posted in Q Talk

 

[ModelMaker]

Without brave adventurous men like yourself, none of us would be enjoying eggs with their breakfast.
Ed