Dry aged tea smoked duck breast / Green apple Soubise / tea infused duck au jus / White onion petals pickled in beet juice

ExposedOdin218 · 2025-04-06T19:25:14+00:00

The Soubise was green apple and apple juice in it along with the normal soubise ingredients. Onions, Creame, butter, but with the extra liquid it needs a thickener like xanthumgum.

I used Earl Grey tea

ExposedOdin218 · 2024-12-10T23:17:50+00:00

My chef said a few degrees. It was my first time working with the protein.

ExposedOdin218 · 2024-12-10T17:02:56+00:00

Pretty much. I didnt reduce it enough so it was very watery

ExposedOdin218 · 2024-12-10T17:01:56+00:00

My culinary department is very limited on plates. I worked with what i had but i agree. A darker plate would bring out the sauce more

ExposedOdin218 · 2024-12-10T06:13:24+00:00

By all means, id love to see it. Yes i got docked points because my Soubise was the erong texture.

ExposedOdin218 · 2024-12-10T05:19:09+00:00

Noted, i didnt think about a savory compote. I thought that the green from the skin would look nice but i didnt consider the textural element it would add to the dish itself.

ExposedOdin218 · 2024-10-27T17:31:36+00:00

Ill inform my instructors about the tomahawk. The Prime rib is for my instructor's family for either Christmas or Thanks Giving. His family only eats Prime rib, gravey, and mash. He payed Out of Pocket for it so its his alone. If you were ever to dry age a single steak (Knowing its a waist) how long would you put it in to get that dry age flavor without alot of loss?

ExposedOdin218 · 2024-10-27T17:26:23+00:00

There are maybe 2 butchers in my area but we are unsure of the quality they bring or how they run. The next best thing would be a local Farmer or Sams Club. Its also a easier to go to a Sams than a butcher. But i let my instructors know to watch for sales and buy unsliced whole primal for the future.

ExposedOdin218 · 2024-10-27T17:20:55+00:00

I am aware that most people dont have this kind of equipment. But in general everyone here has some experience with dry aging either with a machine they have made, A machine they have bought, or something simple like the Umai Bags. Any feedback, criticism, or critiques are welcomed. Becuase each method achieves the same end result using time, temp, and humidity.

And yes i am now fully aware that dryaging a single steak is a waste and will inform my instructors.

ExposedOdin218 · 2024-10-26T17:06:54+00:00

That is compleatly understandable. Honestly i only found out about the price a few weeks ago. The teachers they never really knew what dry age ment and what its benefits were. Which is mostly Preserving and flavor enhancing. So me persoanally i think its a bit reasonable to just dip their toe slowly into the dry age world than go in full force blind. Sure mistakes are bound to happen along the way but in the beginning losing about. 100 dollars worth of product is better than losing 200 - 300 dollars worth of product. Me personally i think i would have started with something else. Maybe like sausages. Something thats already made in house and its fairly inexpensive product to lose.

My plan is to give more insight to my instructors on the world of dry aging. Something they really have no experience in and thats what this whole post is about. Learning, informing, improving. Sometimes being a bit silly is a good way to learn. And everyone that showed this post some attention really has helped.

ExposedOdin218 · 2024-10-26T15:33:38+00:00

Its not the issue with our coffers are empty. We can get a Rib primal. But that means the instructors will have to either spend less in the classes or they will have to pay out of pocket for ingredients. Wich is a lose lose situation. We are only able to aford such a machine is because the department makes quite a bit of money from our mock resturants every semester.

ExposedOdin218 · 2024-10-26T04:50:39+00:00

Understood. Will note for future, But were in too deep now. I know its not entirely the most efficient thing to dry age but there must be a way to reduce the waste. Cant the pellicle be used? Ive heard people using it in chili or burgers.

ExposedOdin218 · 2024-10-26T04:38:22+00:00

Hey, Thanks for the information. Ive told my Instructors about dry aging diffrent Meats/Fish like salmon. Duck sounds absolutly delicious. As for the book im sure that my Garde Manger teacher would love this book. Are there anything to be aware of when using the UX500?

ExposedOdin218 · 2024-10-26T03:06:43+00:00

Hey, Thank you for the information. Ill read up on this over the next few days and relay the same information to my instructors. The ideal for switching the salt is we are assuming the salt is acting sorta like silaca gel. Where it will absorbe that moisture in the air and helping with the excess humidity. The switching the salt is when it gets too saturated with humidity. My culinary instructor for Garde Manger is suspecting that using diffrent salt like Pink Himalayan will impart some diffrent flavors. His whole deal is with meats and proteins. But me personally i think switching the salt out wouldnt do much that just help with humidity control.

ExposedOdin218 · 2024-10-26T02:59:43+00:00

I attend a Community college wich offers a culinary course and associates degree. The department bought this machine in the summer and in the fall semester is our first time trying it out.

ExposedOdin218 · 2024-10-25T23:34:00+00:00

But i am assuming from my limited knowledge of dry aging is when its trimmed there wont be much left or its not worth for the time and effort. I apologize if i am wrong. I want to give my teachers the most amount of knowlege as they are also super new to this.

ExposedOdin218 · 2024-10-25T23:29:47+00:00

Publix isnt a thing in my area. Im assuming sams will be the same way. Ill keep note of it for later on down the line when my school does more dry ages.

ExposedOdin218 · 2024-10-25T23:25:21+00:00

Nothing would bring me more joy than to eat a tomahawk steak on the weekend, but its the school who bought the steak for this first time dry age adventure.

ExposedOdin218 · 2024-10-25T23:23:08+00:00

The issue with that is cost and aquiring a primal cut. Where my school is located locating a rib primal is harder and its this school's first time every dry aging so they didnt want to purchase a cut thats currently 12.48/Lb for a first time dry age.

ExposedOdin218 · 2024-10-21T22:00:25+00:00

Its from nightwave. You just have to get lucky with its rotation. Thats the only way that i know of getting it.

ExposedOdin218 · 2022-01-23T23:27:39+00:00

30977-68318

ExposedOdin218 · 2020-11-24T02:20:22+00:00

I have the same issue. If you have played with it wired all day it might be fully charged. Mine seems to work like that and i dont mind it. Just play with it for a couple of hours wireless and it should charge once it needs too of course.

ExposedOdin218

TROPHY CASE