Water aging is an innovative technique that enhances the tenderness and flavor of steaks.
Compared to traditional dry and wet aging methods, water aging yields superior results.
The water aging process involves submerging steaks in circulating water within a specific temperature range.
After 50 days of water aging, steaks exhibit remarkable tenderness and a unique flavor profile.
Water aging surpasses all expectations, revolutionizing the way we achieve perfect steaks.
What is water aging?
—Water aging is a unique technique that involves submerging steaks in circulating water within a specific temperature range for an extended period of time.
How does water aging compare to dry aging and wet aging?
—Water aging surpasses dry aging and wet aging in terms of tenderness and flavor. It yields better results by creating an optimal environment for the meat to age.
What is the ideal temperature range for water aging?
—The ideal temperature range for water aging is between 32 and 39 degrees Fahrenheit (-0.4 to 3.9 degrees Celsius). This range ensures that the meat ages properly without freezing.
How long should steaks be water aged?
—For best results, steaks should be water aged for at least 50 days. This allows sufficient time for the meat to develop tenderness and flavor.
What are the benefits of water aging?
—Water aging enhances the tenderness, juiciness, and flavor of steaks. It also creates a unique flavor profile that cannot be achieved through traditional aging methods.
00:00Thanks Chef IQ for sponsoring this video
00:04Introducing the groundbreaking water aging experiment on steaks
03:02Comparing the tenderness and flavor of steaks subjected to dry aging, wet aging, and water aging
08:08Tasting the steaks and experiencing the remarkable results of water aging
10:14Trying the delectable side dish, a fusion of Korean and Western flavors
11:22Expressing the desire to further explore and understand the water aging technique
11:30Thanking the audience and Chef IQ for their support
