I'm just hearing about this. Apparently brushing your steak with fish sauce, vacuum sealing it, and letting it sit in the fridge for a few days creates a similar umami flavor as actually dry aging a steak.
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"Dry age" with fish sauce?
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I may be crazy, but I recently bought a 31 day dry aged prime New York from a renowned butcher. I was super excited to cook it, reverse seared it just like I do all my other steaks. It was cooked perfectly, medium rare with a nice caramelization on the outside...but I hated the flavor. Only way I can describe it is to say that it had a "funk" or almost a gamey taste to it. Did I get a bad cut or is that the actual flavor of dry aged beef? If the fish sauce thing works as you suggest, I'd say that is probably in line with the flavor I experienced.
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Fish sauce aging and warm sous vide aging will produce good flavors and textures. Red Boat Fish Salt seems to be the most recommended.
It will not produce the same result as dry aging. It will produce something along the same lines.
If you're interested, I think the Kosher Dosher has the most experiments and most thorough write ups of both techniques.
If you're interested in other things along the same lines, koji rice is probably the next place to look.
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I can't imagine the results of this "mock aging" process. I've never tried it but can say with a degree of certainty and experience that I really doubt its anywhere near the same as actual dry aging, at least in an Umai bag (which is what I'm familiar with). My Asian wife uses fish sauce all the time and I absolutely abhor it. I can tell when there's a thimble full in a large pot of stew. If my steaks tasted anything at all like that, I'd pulverize it.
But hey what do I know, I'm just a good old boy from 'Merika......
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I've tried it and it gives a dry aged taste indeed..
It mimics the drayage processLast edited by Elton's BBQ; May 30, 2018, 01:09 PM.
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EdF Off topic, but would love to get that lamb leg recipe! Anchovies are a staple in my pantry! We joke that I should carry a tin with me for when we go to restaurants that don't offer them with their "Caesar" salad!
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Another way to add umami to a stew-like dish is put in a dollop of....MARMITE! Works like anchovies.
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Potkettleblack where do you purchase it? On the website it looks like they only ship to the UK.
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Oddly, it's at my grocery in Chicago. Pretty sure Amazon has it, as well. Or maybe not in this country anymore... crap.
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I should have linked to KosherDosher.
He has a page of all his experiments with faux aging, warm aging, and I think MooGlue:
Regarding the next frontier, beyond fish sauce faux aging, sous vide warm aging, there is koji rice fungus aging:
I have a mind to try that out... at some point.
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Having thought through all this and looking at the mock aging stuff, it's interesting and fun to experiment, but no way a few teaspoons full of fish sauce is going to replicate putting a whole 14# boneless ribeye in a $10 Umai bag for 30+ days. The natural enzymes are going to do the job much better than faux this or that. It's easy and it's cheap.....
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I have tried the fish sauce on steaks and it worked fine. It does give it the Dry age funk. There is no fishy taste. If I remember right I put the fish sauce in a bag with a steak for a few days. Then rubbed it off and let it sit in the fridge for a few days on a rack open to air. Then grilled them as normal. They were really good. Too much work for me so I have yet to do it again.
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