So I got this bug to dry age some beef. Now I know there is controversy around dry vs wet aging when it comes to home use. I intend to monitor and control the environment as best I can and to give it a whirl! I am extremely excited about being able to age my own beef cuts to make roasts, steaks & killer ground beef!
I plan on using a Microcomputer to monitor the environment and to document the aging process
So I need some parts....
1) A fridge (My cousin hooked me up with a nice, gently used Frigidaire)
2) A fan to circulate the air
3) A system to monitor the temperature and humidity (will be using a Raspberry Pi for this)
a) Raspberry Pi - Model B
b) Temperature/Humidity Sensor
c) Raspberry Pi Mini Camera
d) USB Wifi to get pics and data off the Raspberry Pi microcomputer
4) Replace fridge light with a CFL or LED light and remove switch that turns off the light (smile!)
5) If needed, a small humidifier
a) A way to control the humidifier (best to just regulate it's power, ie on/off)
And I need to iron out some processes...
1) A software solution to read sensor output and send to a database
2) A software solution to take pics every X seconds and upload to a server
3) A software solution to view both the sensor data and pics over the web
4) Get AC power into the fridge for 2-3 components
I ordered 2-3 already and am looking forward to getting it all working! Keep posted for updates!!!
Monday, October 14, 2013
Saturday, August 25, 2012
First post and it is about food. Big surprise! :)
Last night it was just the wife and I. I had bought a chuck steak and some tortillas from the store for dinner. Not being too enthralled with the normal beans and rice burritos, I decided to hang a right and head East. Far style...
I made a dry rub of mostly paprika, a good amount if pepper and some salt. Threw in some cayenne pepper for heat. I then added pinches of the following; turmeric, mace, allspice, cinnamon, thyme. And a big pinch of cumin and coriander. Mixed it all up and rubbed it well into the chuck steak.
I then threw the steak on the lowest rack of my GrilDome over some hardwood lump charcoal and a nice stick of orange wood. As I was searing it, I of course am doing the finger test for doneness. The taste of the rub on my finger was divine. Too good! I took it off the grill after I thought was enough time to get me to medium rare. I wrapped it in foil to rest for ten minutes while we conteplated finishing this dish...
I needed a nice sauce to tie the meat and the rice together. So I searched for Asian style vinaigrette recipes that used ingredients I had on hand. This is what I found. Here it is;
Keep in mind I added some sesame seed oil and spicy brown mustard as well.
from allrecipes.com website;
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce
3 tablespoons honey
1/4 cup water
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator."
The sauce was delicious. I sliced up the meat nice and thin and transferred it to the bowl of vinaigrette. My wife chose to serve her meat and sauce over the rice. I chose to make burritos with rice, meat ,sauce & saracha sauce. Damn was it good. Both ways! My burrito could have used a slaw of some sort... Cabbage, apples, or jicama? Something like that... ;-)