Alex, I hope you see this. I work in the food service industry and find myself stressed out when I can't do as well as I'd like. But your upbeat attitude about food helps me through my work days all the time. I can't thank you enough for existing!
I was just thinking this looked like a failed attempt of a lagering chamber I made. The styrofoam box is now used to set my kettle in to hold mash temps.
I though you forgot about telling us! I picked up my entire rib yesterday. Aged 45 days, and today i cooked my first steak. The most tender steak I have ever eaten. After this rack is gone, I think I will age the next one to 55 days.
NASA t shirt in some videos, resourceful in making things, draws perfect diagrams, knows about electrolysis and applies it and other science... you must be a fellow engineer!
i dont say this often...but i think i have a crush. this is the first video i ever watched...his accent, curly hair, and his creative cleverness=crush.
the way he says "I don't know why there would be any problem" is honestly, like, i don't even know where to begin, the sound of his voice and the way he looked. Priceless xD
Your fridge looking like a bomb reminded me of a pretty funny story. So I'm an engineering student and one of our first projects was to make a mock charger for your phone powered by human energy. A lot of people went with magnets inside a small PVC pipe with copper wire coiled around it. The next semester, someone threw out the no longer needed project and after a garbage man saw it, the cops were called because it looked like a pipe bomb. Tons of cops, bomb squads, and one super cool bomb disposal robot later, an email was sent out to the class remind us to properly dispose of projects that may be mistaken for bombs and cause panic throughout the university 😂
Haha my dad and were doing a science fair project, and we needed a sealed, high pressure environment for the thing to work. So we used a pressure cooker and a makeshift lid hooked up to a compressor. We had some sensors inside, so to keep track of everything we drew some schematics on the side with a sharpie. Later our weird neighbor we knew for like a month needed to borrow it, and we forgot to wipe the sharpie off. So OF COURSE he thought it was a bomb, and like 20 minutes later the police show up at our house with their guns out while we nervously explained our situation 😆.
Alex, this is crazy...genius. Great fun to watch your mad mind at work. Loved the vid with Katie Quinn--I subscribed to her, too. I just do physics/science and food and right now you are at the intersection. Salut, beurre!
I have been dry aging my rib eye roasts for years in my main refrigerator. As soon as I get it home, it goes on a rack and dries until ready for herb/oil application and roasting. Granted, it is usually only around 5 days or so, but what a difference those few days make. I've never had a problem with residual smell or taste, but have never made it to 45 days either. I like your creation and may have to give it a try. Once you've tasted dry aged beef, it's hard to go back.
I like your filming techniques!! Reminds me of casey neystat and im glad theres someone else that is making videos like him! You're my new favorite vlogger for sure! Keep it up and btw great ramen addiction series im actually eating some right now thanks to your videos!
This is absolutely fantastic. I'd definitely watch quick "check-in" videos to let us know how the bomb (not a bomb) is working: holding temperature and humidity and whatnot before the big reveal on day 45...just sayin' Chapeau!
I use one of my veggie crisper's on the bottom of my fridge for aging beef. Clean it out nicely, throw some duct tape around the cracks, place a cookie cooling rack of a clean cookie tray, dump a bunch of sea salt on the cookie tray and place my beef on the rack. Keep a thermometer sticking out of the drawer, and let it sit for roughly 10 - 15 days. Never failed me.
You really are something else. High level food nerd on a budget! I love it. I can't wait to see the result. If it's as amazingly successful as the sous vide beer cooler, that will make one more way you have improved my life :)
airflow input and output should be in oposites sides in order to get a flow Alex... consider the input with cold air in the bottom, and assumming the air get some temperature inside the box, output should be placed in top of the box.
Wow. You are a genius! This chanel is the best food chanel out there, hands down. You definitely should be on Netflix !Keep the videos coming! I am a more creative and better cook because of you! Thx so much for creating content!
I am going to build a dryer along the same lines to make biltong, a South African dried beef delicacy, but the biltong method uses salt and doesn't require refrigeration but rather uses heat to speed up the drying process. The salt at the start of the process prevents bacterial growth. Spices are added for flavouring. Commercial makers also use preservatives such as sodium nitrite but I get angry that manufacturers are even permitted to put that poison in food. Looking forward to seeing the results.
Just a quick heads up: You don't need the air in- and outlet in your machine. You usually need air flow to remove the moisture from the air to help the drying process. However, the moisture will be absorbed by the silica gel you added, keeping the air dry.
Salut Alex! I really enjoyed this series all the way from South Africa. Speaking of DryAged Beef, have you ever heard of Biltong? A South African delicacy no doubt added to by the French Hugenot pioneers... (not to Mention the delicious wines now made in the South African Cape to this day because of their wonderful input to our heritage) I would love to see you try your hand at making biltong and see your reaction to this delicious treat! Much Love and Respect from SA, Byron (P.S. I am not Beth, she is my fiancee and bought me this membership because I have been binge watching your channel for a week now.)
ton accent anglais a fait ma journee , cela dit , tes videos expliquent tres bien le process , et maintenant j'ai envie d'essayer, merci pourta videos , et continue comme ca
Thanks man can’t wait to try this just got a half side of beef from a co-op I’m in (half a butcher prepared cow)and have a spare fridge in my garage! Thanks so much for the info!!!!👍🏿👍🏿
If you installed the fan facing out of the box shouldn't it draw air through the box and all you would need is another hole for the air to come in ? Just an idea
I absolutely love your videos. I did try your sous-vide trick and it was amazing :D Looking forward to try dry-aging my own beef, but I still have to get a second fridge.
Hey! Really enjoyed this series. Just wanted to say that your idea with the silica gel in the base inspired me to throw some in my dehydrator sometimes when I'm dehydrating sauces on the sheets, really speeds up the process (under a day vs. two days without).
I think the ventilation holes may not be neccessary and can cause problems, because the silica inside will be drying out the entire refrigerator instead of just the box, also the temperature may not be as stable as you wanted.
Without the ventilation holes, it´s really hard for the air inside the box to cool down. That box is not 100% hermetic, but its function is to isolate. That makes the ventilation holes absolutly neccesary.
Holes seem necessary to cool down faster, but indeed they end up evening the humidity throughout the entire fridge, which is a pain. I found another solution to cool it down rapidly, meaning that next one should probably have no holes. #stilltesting #yesIwillbuilanewone
Don't worry about being pulled over. I'm fairly certain that once you explain it's for the improvement of food, French police are required by law to escort you to your destination. Whereas in the US they would simply smoke you on the spot.
I did it with an 8lb ribeye roast in a fridge with decent fan that didn’t keep ideal temp but wasn’t opened regularly as it was in garage dry aged it 21 days and turned out perfect and yes it did reek up my fridge but well worth it the prime rib it made for thanksgiving was to die for 💀 definitely good call by the butcher to add air input and output but would recommend adding salts to bottom of your rack or drop tray if you don’t do the whole box in a box that he did. Was fantastic to see how handy you are xD
Would this work for curing salami? I have a spare fridge, but I don't want to make the drastic changes to turn it into a permanent curing chamber. I need that fridge for holidays and butcher days.
OMG this is such an amazing idea!!! I am looking forward to seeing how this turns out and I might try it!!! Aged beef is sooooooo delicious ❤️ I hope you are having a beautiful day filled with smiles! 😀
Wow, so impressive Alex! I can''t wait to see how it turns out - I have faith in your invention. I've also been enjoying you and your channel very much. I love your attitude towards cooking, your joie de vivre and the music you choose for your episodes - what's not to like?! Bonne chance! :D
You should add a small robot arm that picks up the small desiccant packs one at a time, moves them through an external oven to drive off the moisture, and then returns the dry desiccant packs to the dry age box.
Hi Alex! First of all... m very compliments for your fantastic work! This is something that was lost among all food videos: science and experimentation on food. The dry aged beef, salumi, prosciutto, and so one, are my pride and curse.... living in Brazil, not only love but....all sorts of tropical microrganisms are "floating in the air".... either the bad guys... also, the temperature here doesn't works well for curing mee, cheese, etc... I'm planning a curing chamber controlled by a thermostat I bought in the Aliexpress. Hope someday will works! It'll be a pleasure to, somehow, colaborate with you. Maybe, when going to Paris, I could bring you some Brazilian stuff to test. Salut!
I'm doing dry aging at home, in all honesty on a small scale the best thing to do is to buy a cheap mini fridge you can buy them new for less than 100 GBP / EUR from Amazon and you can also find them for much cheaper or even for free on various sites like gumtree. This approach is much more viable for most people as many people don't have a fridge that big to begin with nor can they afford to dedicate it all to aging. The other alternative which also produces good results is buying one of the membrane aging bags seal your meat in them and just leave them on a rack in your fridge for 2-4 weeks (turn them daily if there isn't air circulation on the bottom).
Netflix needs to give you your own tv series
#GetAlexOnNetflix
A french cook AND engineer!...Man , leave some of the ladies for us too!
Foodnetwork
BreakingBeef
Epic shows always. Very enjoyable
Alex, I hope you see this. I work in the food service industry and find myself stressed out when I can't do as well as I'd like. But your upbeat attitude about food helps me through my work days all the time. I can't thank you enough for existing!
"I'm sure this is not stupid, but I'm not entirely sure this is genius."
My new favorite life quote.
I laughed for a good few minutes when you realized your fridge looks like a bomb XD
I genuinely felt bad driving with that in my trunk
Kung Fu Phil That was funny
I almost choked on my broccoli. That was comedy gold.
The device is not heavy, you should have taken your bike.....and a “get out of jail free” card.....😉
“It is clean... as soon as I clean it”... everyone is with you!
I love that you still hold onto your engineering roots. The creativity from both cooking and engineering work so well. Keep up the amazing work!
Hillary Dunkley you're so pretty
A home made wine or beer series would be fun.
Jassi Sangha he is aging wine right now and planning to make a video about it!!
A series, even :)
I was just thinking this looked like a failed attempt of a lagering chamber I made. The styrofoam box is now used to set my kettle in to hold mash temps.
blows my mind how you don't get more views! great at editing your videos, perfect cooking cooking videos and tips. Plus your a Frenchman!
I though you forgot about telling us! I picked up my entire rib yesterday. Aged 45 days, and today i cooked my first steak. The most tender steak I have ever eaten. After this rack is gone, I think I will age the next one to 55 days.
this guy is amazing. clever and crafty
slowestcarpet thanks cutie
NASA t shirt in some videos, resourceful in making things, draws perfect diagrams, knows about electrolysis and applies it and other science... you must be a fellow engineer!
NoOneKnows Oh did he do a Q and A? New subscriber, barely scratching the surface of his channel
Just one look at his "kitchen studio" and you can tell he done some engineerin'
You've got a good sense of humor, great timing, and good content. Subscribed.
i dont say this often...but i think i have a crush. this is the first video i ever watched...his accent, curly hair, and his creative cleverness=crush.
the way he says "I don't know why there would be any problem" is honestly, like, i don't even know where to begin, the sound of his voice and the way he looked. Priceless xD
You are brilliant! Build a time machine!! I have full confidence you can do it.
+Jeff Ward In many aspects, it actually is the closest to a Food Time Machine
Yes! I've been waiting for this series to continue! Thank you Alex 🙌🏽☺
I learned more on DIY than dry aging beef
You are super creative!
Your fridge looking like a bomb reminded me of a pretty funny story. So I'm an engineering student and one of our first projects was to make a mock charger for your phone powered by human energy. A lot of people went with magnets inside a small PVC pipe with copper wire coiled around it. The next semester, someone threw out the no longer needed project and after a garbage man saw it, the cops were called because it looked like a pipe bomb. Tons of cops, bomb squads, and one super cool bomb disposal robot later, an email was sent out to the class remind us to properly dispose of projects that may be mistaken for bombs and cause panic throughout the university 😂
Haha my dad and were doing a science fair project, and we needed a sealed, high pressure environment for the thing to work. So we used a pressure cooker and a makeshift lid hooked up to a compressor. We had some sensors inside, so to keep track of everything we drew some schematics on the side with a sharpie. Later our weird neighbor we knew for like a month needed to borrow it, and we forgot to wipe the sharpie off. So OF COURSE he thought it was a bomb, and like 20 minutes later the police show up at our house with their guns out while we nervously explained our situation 😆.
Colin Jennings jesus thats crazy hahaha
Who gives a fcuk.
I love your humor. well done. Your bringing French life to the world, i like it.
Absolutely the most clever DIY aged beef technique I've ever seen!!! Hope you're gonna make it. Good luck 😄
This channel is gonna have millions of subscribers, book it.
Love it Alex. I love that you DO things and don't just talk about them.
Alex, this is crazy...genius. Great fun to watch your mad mind at work. Loved the vid with Katie Quinn--I subscribed to her, too. I just do physics/science and food and right now you are at the intersection. Salut, beurre!
Man... the intersection of food and engineering is my favourite.
Pretty entertaining, Definitely fun to watch! Keep it up and you will have tons of subscribers in no time!
Very inventive and funny. I think you could have your own daytime show on television. Great job.
I have been dry aging my rib eye roasts for years in my main refrigerator. As soon as I get it home, it goes on a rack and dries until ready for herb/oil application and roasting. Granted, it is usually only around 5 days or so, but what a difference those few days make. I've never had a problem with residual smell or taste, but have never made it to 45 days either. I like your creation and may have to give it a try. Once you've tasted dry aged beef, it's hard to go back.
Can't wait to see how it turns out. Good luck, Alex.
You really are something else Alex, love the video
I like your filming techniques!! Reminds me of casey neystat and im glad theres someone else that is making videos like him! You're my new favorite vlogger for sure! Keep it up and btw great ramen addiction series im actually eating some right now thanks to your videos!
This is absolutely fantastic.
I'd definitely watch quick "check-in" videos to let us know how the bomb (not a bomb) is working: holding temperature and humidity and whatnot before the big reveal on day 45...just sayin'
Chapeau!
perfect English grammar and vocabulary + French accent = c'est parfait :D
I use one of my veggie crisper's on the bottom of my fridge for aging beef. Clean it out nicely, throw some duct tape around the cracks, place a cookie cooling rack of a clean cookie tray, dump a bunch of sea salt on the cookie tray and place my beef on the rack. Keep a thermometer sticking out of the drawer, and let it sit for roughly 10 - 15 days. Never failed me.
Alex, you are the best! Next time I visit France I want to meet you and learn about French food and the best places to get it!
Dude, that was awesome. I love the creativity in making that Styrofoam aging box. Well done man!
You really are something else.
High level food nerd on a budget! I love it.
I can't wait to see the result. If it's as amazingly successful as the sous vide beer cooler, that will make one more way you have improved my life :)
airflow input and output should be in oposites sides in order to get a flow Alex...
consider the input with cold air in the bottom, and assumming the air get some temperature inside the box, output should be placed in top of the box.
Wow. You are a genius! This chanel is the best food chanel out there, hands down. You definitely should be on Netflix !Keep the videos coming! I am a more creative and better cook because of you! Thx so much for creating content!
#getAlexOnNetflix
This was out of this world fun to watch.
This looks genius and mega convenient for beef jerky, 10/10 would buy for home use
Nope, I think this is pretty genius. Can't wait to see the results!
Bella brath baekyy
Dude, I've subscribed just to see how this turns out, but now that I see your other videos, I'm happy I've subscribed.
That guy was right, you are something else. Amazing.
Engineering design and food, what a fun episode :D . Super excited to see the results!
I am going to build a dryer along the same lines to make biltong, a South African dried beef delicacy, but the biltong method uses salt and doesn't require refrigeration but rather uses heat to speed up the drying process. The salt at the start of the process prevents bacterial growth. Spices are added for flavouring. Commercial makers also use preservatives such as sodium nitrite but I get angry that manufacturers are even permitted to put that poison in food. Looking forward to seeing the results.
This is my favorite French person ever.
what an utter madman! Brilliant and so creative! All my respect :)
Love your humor! Thank you for the wonderful, creative information.
man the engineering you do dude you're the best
Simply amazing! Looking forward to see the results!!
this channel is awesome, its like casey niestat before he vlogged about nothing. SUBSCRIBED!!!!
Been waiting for this! Thanks for the upload Alex!
Just a quick heads up: You don't need the air in- and outlet in your machine. You usually need air flow to remove the moisture from the air to help the drying process. However, the moisture will be absorbed by the silica gel you added, keeping the air dry.
This is a really cool project Alex, looking forward to seeing how far it goes!
Salut Alex!
I really enjoyed this series all the way from South Africa.
Speaking of DryAged Beef, have you ever heard of Biltong? A South African delicacy no doubt added to by the French Hugenot pioneers... (not to Mention the delicious wines now made in the South African Cape to this day because of their wonderful input to our heritage)
I would love to see you try your hand at making biltong and see your reaction to this delicious treat!
Much Love and Respect from SA,
Byron
(P.S. I am not Beth, she is my fiancee and bought me this membership because I have been binge watching your channel for a week now.)
This video and whole concept is enthralling. bravo.
Yeeeeessss! This was amazing! Ciao Alex! :)
this guys a frenching genius
Input and Output are missing was also my first guess, but you solved it really, really great!
Spread it - LIKE BUTTER!!! Magic, Buddy.
ton accent anglais a fait ma journee , cela dit , tes videos expliquent tres bien le process , et maintenant j'ai envie d'essayer, merci pourta videos , et continue comme ca
Love your films! I may never try to dry age beef in my home, but it's fascinating to see how it can be done.
This is brilliant, you deserve alot more views man. Subbed
This is great. I can't wait to see the results. Looking forward to the next video!
“High tech” sealing mechanism. LOL...LOVE IT! Great channel. Very informative and fun. Subscribed immediately.
You could use a peltier module for the cooling ... That way you can integrate the air input and output since you won't be putting it in the fridge....
Thanks man can’t wait to try this just got a half side of beef from a co-op I’m in (half a butcher prepared cow)and have a spare fridge in my garage! Thanks so much for the info!!!!👍🏿👍🏿
A built one a while back and added a few bags of activated charcoal too when all the instructions don’t mention it. Glad I wasn’t wrong about it
Dude this is amazing!! Love the mad inventor vibe and heavy orange marker pen use 👍 big skills combo action right there 😉
More people need to know about you. Perfection
If you installed the fan facing out of the box shouldn't it draw air through the box and all you would need is another hole for the air to come in ? Just an idea
you can also get sachets that absorb oxygen ... wondering if that would help
I immediately remembered to thumbs up you when you were worried that you could be arrested because your fridge looks like a bomb.
For a French guy. I like you... kept it up bro
Love this! Yes you should be on Netflix for sure!
Could you use a breathable bag of rock salt instead of silicone packs for moisture control?
Very inventive. Can't wait to see the results.
OMG Alex! Creativity overload
Thanks Alex, I'm enjoying your channel immensely. I like your Tom Sachs styling
I absolutely love your videos. I did try your sous-vide trick and it was amazing :D
Looking forward to try dry-aging my own beef, but I still have to get a second fridge.
Hey! Really enjoyed this series. Just wanted to say that your idea with the silica gel in the base inspired me to throw some in my dehydrator sometimes when I'm dehydrating sauces on the sheets, really speeds up the process (under a day vs. two days without).
I make big batches of tomato sauce and dehydrate it to take camping. Spaghetti with sauce and beef jerky was a staple on my long bike trip.
I think the ventilation holes may not be neccessary and can cause problems, because the silica inside will be drying out the entire refrigerator instead of just the box, also the temperature may not be as stable as you wanted.
Drying out the entire fridge is not necessarily a bad thing though
The real problem is he can't use his fridge for the next 45 days.
Without the ventilation holes, it´s really hard for the air inside the box to cool down. That box is not 100% hermetic, but its function is to isolate. That makes the ventilation holes absolutly neccesary.
Holes seem necessary to cool down faster, but indeed they end up evening the humidity throughout the entire fridge, which is a pain. I found another solution to cool it down rapidly, meaning that next one should probably have no holes. #stilltesting #yesIwillbuilanewone
Don't worry about being pulled over. I'm fairly certain that once you explain it's for the improvement of food, French police are required by law to escort you to your destination. Whereas in the US they would simply smoke you on the spot.
He's white, he'd be fine in the US 😂
but he has an accent... disqualifies him from being white these days
What if the cop is a liberal, though?
Derek Jonez dead then
Someone from the FBI reviewed this video. He’s def on a watch list now.
I love this channel! Amazing content with delicious foods! I’m obsessed, thank you Alex! 😄
Salut Alex ! J'aimerais savoir si tu as déjà fait une vidéo sur ta "machine sous-vide" ? Ou si c'est en préparation.. Merci de ta réponse. Keep going.
Very nice design! I can't wait for the follow-up :)
One episode and I'm subscribed. Can't wait to more!
This just makes you realise how fortunate you are to have a dry aged bags just vacuum seal the meat in them and put them on the rack in the fridge
Could you explain more ?
I did it with an 8lb ribeye roast in a fridge with decent fan that didn’t keep ideal temp but wasn’t opened regularly as it was in garage dry aged it 21 days and turned out perfect and yes it did reek up my fridge but well worth it the prime rib it made for thanksgiving was to die for 💀 definitely good call by the butcher to add air input and output but would recommend adding salts to bottom of your rack or drop tray if you don’t do the whole box in a box that he did. Was fantastic to see how handy you are xD
Would this work for curing salami? I have a spare fridge, but I don't want to make the drastic changes to turn it into a permanent curing chamber. I need that fridge for holidays and butcher days.
As a straight man, I think I am in love with this guy.
OMG this is such an amazing idea!!! I am looking forward to seeing how this turns out and I might try it!!! Aged beef is sooooooo delicious ❤️ I hope you are having a beautiful day filled with smiles! 😀
Great work!
Can I use a rock salt instead of Silica? Not sure how much rock salt can absorb a moisture.
Wow, so impressive Alex! I can''t wait to see how it turns out - I have faith in your invention. I've also been enjoying you and your channel very much. I love your attitude towards cooking, your joie de vivre and the music you choose for your episodes - what's not to like?! Bonne chance! :D
You should add a small robot arm that picks up the small desiccant packs one at a time, moves them through an external oven to drive off the moisture, and then returns the dry desiccant packs to the dry age box.
i love your sense of humor
Why did you need an air input/output? I can see no reason other than getting the moisture out, but you put the silica gel in there for that.
Hi Alex! First of all... m very compliments for your fantastic work! This is something that was lost among all food videos: science and experimentation on food.
The dry aged beef, salumi, prosciutto, and so one, are my pride and curse.... living in Brazil, not only love but....all sorts of tropical microrganisms are "floating in the air".... either the bad guys... also, the temperature here doesn't works well for curing mee, cheese, etc...
I'm planning a curing chamber controlled by a thermostat I bought in the Aliexpress. Hope someday will works!
It'll be a pleasure to, somehow, colaborate with you. Maybe, when going to Paris, I could bring you some Brazilian stuff to test.
Salut!
Love this !
I love tbis idea but how did you keep humidity high without a humidifier?
I'm doing dry aging at home, in all honesty on a small scale the best thing to do is to buy a cheap mini fridge you can buy them new for less than 100 GBP / EUR from Amazon and you can also find them for much cheaper or even for free on various sites like gumtree. This approach is much more viable for most people as many people don't have a fridge that big to begin with nor can they afford to dedicate it all to aging.
The other alternative which also produces good results is buying one of the membrane aging bags seal your meat in them and just leave them on a rack in your fridge for 2-4 weeks (turn them daily if there isn't air circulation on the bottom).