What's Cooking?

[Chief Grey Bear]

I'm missing something. 

How does one dry age in a triple sealed bag? You sure you don't mean wet aged?

All of the dry aging I have seen, the meat was out in the open in a temp and humidity controlled room. 

Wet aging in sealed bags has been coming on in that last few years and although very delicous and every bit as good as dry aged, they are different with different flavor profiles. 

 

[Quillback]

We'll have to get rps to post his German potato salad recipe, he brought it (the salad) to yesterday's OA tourney.  Really good stuff.

[Mitch f]

This is the process with the Umai Dry bag

 

[Chief Grey Bear]

Isn't that the same guy that took a bunch of scraps and glued them together to make Ribeyes and Fillet Mignon and such?

Interesting though. Don't know where all that moister is going in a sealed bag. And he didn't explain it either. But that sure beats doing a traditional dry age if you don't have the facility.

[snagged in outlet 3]

That looks awesome.

[Chief Grey Bear]

Corned beef turning into pastrami and some ribs turning into delightful eats.

[rps]

Hot Dogs, Potatoes and Sauerkraut

Ingredients:

 

2.5 pounds of small Yukon gold or red skin waxy potatoes (If using russets, peel them)

1 package hot dogs or 1 ring of kielbasa, sliced in 1/4 inch rings*

1 can Cream of Mushroom soup

1/2 cup mayonnaise

2 teaspoons caraway seeds

1 to 2 cups drained (not rinsed) sauerkraut**

8 ounces shredded sharp cheese

Salt and pepper to taste***

 

Method:

Quarter ping pong to golf ball size potatoes and cut larger potatoes into sixths. Steam or boil the potatoes until nearly/barely done. Rinse in cold water to stop the cooking.

While the potatoes cook, mix all the remaining ingredients together.

Add the potatoes to the mixture and mix to combine. Turn the mixture into a 13 X 9 casserole dish and bake at 350 degrees until bubbling. (About 30 to 40 minutes) Sprinkle additional cheese on the top and return to the oven to melt. Serve very hot.

* Smoked bratwurst makes an acceptable substitute.

** Not all sauerkraut tastes the same. I use the Claussen jar kraut which is semi mild so I use 2 cups of kraut. Experiment to find your perfect blend of volume and brand.

*** Potatoes are notorious eaters of seasoning. You would think cheese and kraut are enough, but the dish requires more.

[Chief Grey Bear]

I like it so well I eat it right out of the jar.

 

[ness]

Couple nights ago:

[MOPanfisher]

I have eaten more sauerkraut out of a can or jar than any other way.