January 4, 2013 by chicagogrilling365
Glad to have you.
So for Christmas, Jenny got me (us) a Foodsaver.
It’s a really nifty device that kind of resembles a fax machine.
With it you can vacuum-seal anything from vegetables to proteins, making them last longer.
We’re not that interested in the freezing properties.
We want to age meats and maybe use a couple different cooking techniques down the line.
So five days ago we bought a couple thick ribeye steaks and dropped them into the vacuum bags.
I minced fresh garlic, pulled some fresh thyme sprigs, added those to the two bags, then poured in a couple teaspoons of canola oil, and sealed them.