Meat Lovers - Wet Aged versus Dry Aged

when you add salt make sure it's just before cooking and never for too long.....leave it too long and all the moisture will be gone (including the natural juice). you can also vary the amount of sea salt to suit your taste.

800 to 900 g for one person, no wonder you can whack $30 of kway chap....heng ah you not joining us for the Indian Affair, otherwise you got to pay for 2 shares.

Totts is next to the BMW showroom. but check the grooves, you want it as broad as possible and the recess if deep enough to drain the excess oil.

DGman

WOW!! WOW!!!!
DG, u offered club making sessions... Plssss now seriously consider to offer us some cooking lessons, gladly pay school fees.... I still owe my wife a self-cook meal after almost 10 yrs of m!

my best steak ever was in rotorua, NZ...
i still rmbr...it was a dark soya sauce with red wine sauce grass fed angus.............
cant seem to find it anywhere anymore

great looking steaks. DGman




just curious

You seem to able to get the doneness on all your meats pretty good.

Do you use a thermometer or purely by firmness of the meats.

this is like a hit or miss part for me when I go by firmness.

hmmm.... i think i need to dig up all my photos of my steaks... and btw boss, those look very good... i think i like the look even more than the 24 hr steaks...

i'm normally a fan of the wet aged tomahawk cos its just perfect in size for me... i'll normally order the 1.6kg version from bedrock when i'm too lazy to cook...

how abt trying jap beef instead of a dry aged us prime?

go for a lower marbling count... i find that it works out very well...

personally, i dont like wagyu beef... its either pure jap from shiga prefecture or USDA prime

dgman, you need to arrange a game for me with the hubers butchery guys...

kian wrote:

my best steak ever was in rotorua, NZ...
i still rmbr...it was a dark soya sauce with red wine sauce grass fed angus.............
cant seem to find it anywhere anymore

Rotorua? The sulphuric place? Maybe coz of the sulphur?

Sandypar wrote:

Do you use a thermometer or purely by firmness of the meats.

After trying different methods, the best way to do it for me is the meat thermometer.

Medium rare 145 degrees F
Medium 160 degrees F
Well done 170 degrees F

(the above is textbook and i normally reduce it by 10 degrees and have the meat sit for 5 minutes before serving or cutting

if you sear all sides 2 minutes on a very hot pan, its 4 to 6 minutes in the oven of 190 for a 2 inch steak. for a 1 inch steak, reduce it by MORE than half. steaks are best at 1 and half inch or more. anything less than that will not produce the desired texture of crispness and tenderness at the same time.

actually i was particularly happy how the Spicy Shrimp Aglio Olio turns out and the hot oil drizzle over the shrimp and pasta created an interesting dish worth remembering.

DGman

New meaning to BFG......Beef's Fricking Good by DGman.

shamusan wrote:

hmmm.... i think i need to dig up all my photos of my steaks... and btw boss, those look very good... i think i like the look even more than the 24 hr steaks...

i'm normally a fan of the wet aged tomahawk cos its just perfect in size for me... i'll normally order the 1.6kg version from bedrock when i'm too lazy to cook...

how abt trying jap beef instead of a dry aged us prime?

go for a lower marbling count... i find that it works out very well...

personally, i dont like wagyu beef... its either pure jap from shiga prefecture or USDA prime

dgman, you need to arrange a game for me with the hubers butchery guys...

bro u back in sg? panji arranging for steak lunch at a new place...
we do the following week???

yeap, i'm back today but leaving thursday for KL back sat...

DGman wrote:

actually i was particularly happy how the Spicy Shrimp Aglio Olio turns out and the hot oil drizzle over the shrimp and pasta created an interesting dish worth remembering.

DGman

Oh yes i thought the pasta looked like the best dish on the menu.

simple, uncomplicated and you could almost make out the flavours from the pic.

thanks for the tip.

Steak lunch??? I like...

Sandypar wrote:

DGman wrote:

actually i was particularly happy how the Spicy Shrimp Aglio Olio turns out and the hot oil drizzle over the shrimp and pasta created an interesting dish worth remembering.

DGman

Oh yes i thought the pasta looked like the best dish on the menu.

simple, uncomplicated and you could almost make out the flavours from the pic.

thanks for the tip.

use good chilli flakes and the secret is adding the anchovies into the oil. it smells funny but it taste heavenly....like you added lobster essence...have fun trying this out. i think this method is something that the hong kong chef brought to the table.

it will be really funny to have a few grown up man hovering in the kitchen sharing cooking tips.....but i am sure the wives will be happy....

just came back from totts with a new grill pan and wooden thongs

slinger wrote:

kian wont be eating meat for a while....

inside scope is that he openly challenge our fav inspector....

if he win, inspector swallow his tree-hugging pride n eat shark fin

if he lose, he will forgo meat for as long as the inspector is pleased....







i betting on the inspector to prevail.....

My 2nd dish for the night

Shark's Fin Soup
Double-boiled with Whole Conpoy, Chinese Cabbage, Bamboo Pith and Chicken

kian wrote:

wooden thongs

got wooden thongs meh!!!???


think must ask CCC to bring kian out more often.....

mowen wrote:

slinger wrote:

kian wont be eating meat for a while....

inside scope is that he openly challenge our fav inspector....

if he win, inspector swallow his tree-hugging pride n eat shark fin

if he lose, he will forgo meat for as long as the inspector is pleased....







i betting on the inspector to prevail.....

My 2nd dish for the night

Shark's Fin Soup
Double-boiled with Whole Conpoy, Chinese Cabbage, Bamboo Pith and Chicken

wah, the game must happen before that nite!!!!

Tongs are used for gripping and lifting tools, of which there are many forms adapted to their specific use. Some are merely large pincers or nippers, but the greatest number fall into three classes:
Tongs which have long arms terminating in small flat circular ends of tongs and are pivoted close to the handle, as in the common fire-tongs, used for picking up pieces of coal and placing them on a fire.
Tongs consisting of a single band of metal bent round one or two bands joined at the head by a spring, as in sugar-tongs (a pair of usually silver tongs with claw-shaped or spoon-shaped ends for serving lump sugar), asparagus-tongs and the like.
Tongs in which the pivot or joint is placed close to the gripping ends, such as a driller's round tongs, blacksmith's tongs or crucible-tongs.
The tongs are the most-used cooking utensil when grilling, as they provide a way to move, rotate and turn the food with delicate precision.

Thongs may refer to:
Thong, a garment which primarily covers only the pubic area.
G-string, a variant of the thong garment.
Flip-flops, a type of footwear.
Long, thin strips, generally of sturdy fiber or leather, typically used for binding.
The thin, flexible strand or strands of a whip.

kian wrote:

just came back from totts with a new grill pan and wooden thongs

kian, the wooden thongs look like THIS.....

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just now i purposely went to towkay tan's shop to arrange the stag game, but he declined ...

fxxk me! tell me what you don't know.......now i am thinking when was the last time i had a good steak!

Great job!