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NICK SOLARES CORNER
#1 - ABOUT NICK SOLARES
Beef aficionado, blogger, photographer, DRYAGER™ ambassador and partner, Nick Solares, starts his journey with DRYAGER™ - and he isn’t leaving out any details. Wonder what to expect when you receive your DRYAGER™ unit? Nick takes you through the process of receiving his unit, finding the perfect space in your home, and getting it ready for its first load.
#3 - ADVENTURES IN DRY AGING: STOCKING THE DRYAGER DEVICE
Properly sourcing meat is not only important, but also knowing how the meat was stored and ultimately dry-aged. Read more about Nick’s review of the DRYAGER design; his journey to source meat; and displaying it in the DRYAGER cabinet.
#4 - ADVENTURES IN DRY AGING: 28 DAYS LATER
Nick Solares has successfully dry-aged a strip loin in the DRYAGER cabinet for 28 days. Now for an honest review of the results by beef aficionado and food critic, Nick Solares. Was 28 days enough time to render the funky smell that Nick aspires for? Read more to find out!
#5 - ADVENTURES IN DRY AGING: A SHOCK TO THE SYSTEM
In the last episode, I pulled my short loin from my DRYAGER cabinet after 31 days. I got it of a fresh, hanging beef from my butcher friends at Golden Packing in New York’s Meatpacking district. This is one of the few remaining traditional butchers in a now gentrified neighborhood, and one of the few in the city that one can access whole hanging beef carcasses.
#6 - ADVENTURES IN DRY AGING: THE SECOND BATCH
Author and meat aficionado Nick Solares has been carefully documenting his Adventures in Dry Aging. In his next adventure, Solares really puts the UX 500 to the test by filling it to the max with one 4-bone piece cut from the front of the rib primal and the other piece a Certified Angus Beef strip loin.
#7 - THE PHILOSOPHY OF DRY AGING
After months of conducting his own research and development, combined with boots-on-the-ground visits to restaurants and dry aging facilities in New York and Texas, restaurant culture and meat expert Nick Solares is back to explain the different techniques and technological advancements of dry aging in his latest blog article “The Philosophy of Dry Aging”.
#8 - DRY AGING A5 JAPANESE WAGYU BEEF
Having successfully aged two prior batches of American beef I decided to try something a little more exotic in my DRYAGER UX 500. I procured an A5 chuck roll from Wagyuman, an importer of Japanese Wagyu beef. As I am sure you are aware true Japanese Wagyu beef is prized the world over amongst meat eaters for its intense marbling, supreme tenderness, and unique flavor.