Peter Hannan's Himalayan Salt Chamber

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Taste of Ulster TV

Taste of Ulster TV

Күн бұрын

Пікірлер: 80
@rustymoore590
@rustymoore590 6 жыл бұрын
That’s so awesome to see someone as passionate about beef as I am. 3rd generation in my family owning a restaurant. Been in the business since 1960. You didn’t hear about Himalayan pink salt then
@MtnBadger
@MtnBadger 6 жыл бұрын
If you're not making mistakes if you're not learning. The salt walls help prevent negative bacterial invasion through air circulation. The air must constantly be flowing thru the room/chamber/fridge or the humidity couldn't be controlled. This allows the natural, beneficial bacteria and fungi to grow. Aging, no matter what, doesn't happen on a straight, diagonal line, straight up over time. As the different bacteria and fungi go through their cycles, the meat will actually improve, then decline, then improve again over the time line. This is why there are specific time targets and not just random days of aging. 25-28, 40-45, 60, 120, 180, 240 up to 400 days in the experimental cycles. At certain points the meat is actually not palatable at all but adding, say, 60 more days brings out entirely new flavour profiles. At some point, the meat no longer tastes like "store-bought" meat as we know it. Deep, funky flavours grow. The same fungus that makes blue cheese grows in the meat and the steak takes a similar note, which many people enjoy, as evident by the ability to order blue cheese "sauces" with a steak. Then other flavours take over which are not comparable to anything else, are unique to its self and are only for the truly experienced steak eater. The average customer likes 25-28/40-45 day aging. The earlier aging dries the beef, actually "distilling" (concentrating) the flavour making chemicals which intensifies the traditional steak flavour and also adds to the tenderness and over all mouth feel of the steak. 40-45 days just begins the blue cheese affect, creating deeper, "funky" over tones, which also will intensify over time. The fat blooms that show on aged steak are often mistaken for fungal blossoms. They are not. But the fungal growths will take shape and become visible over time, as well. This happens later. They are completely harmless and the same as blue cheese and are also of the type that produces penicillin. Just be sure to PROPERLY trim the steaks when done and save the trimmings to be ground or rendered down for added flavour in different uses. I put a few salt blocks in my small ager, as well. Just not 16.5 tons. 😆
@sc-yu1um
@sc-yu1um 2 жыл бұрын
interesting read do you still do it?
@paul-ks3jt
@paul-ks3jt 4 ай бұрын
Wow! Some explanation 🤣👍👍👍👍
@whynottalklikeapirat
@whynottalklikeapirat 7 жыл бұрын
I sleep in a salt chamber like this. It's been keeping me for over a century now, just ever so slightly dehydrated, but otherwise pristine.
@ASpectacular3777
@ASpectacular3777 27 күн бұрын
😂😂😂
@whynottalklikeapirat
@whynottalklikeapirat 27 күн бұрын
@@ASpectacular3777 I'm still a salty dawg 🐶
@rabbitskinner
@rabbitskinner 5 жыл бұрын
If you can make a cup of tea you can dry age steak....and its enzymes that break down the meat not bacteria..
@MedCityViking
@MedCityViking 2 жыл бұрын
I wish this video was an hour of just him talking about it and going more in depth.
@christophernyland1256
@christophernyland1256 6 жыл бұрын
I love this Chef he really knows his trade well and his beef is wonderful best ive had!
@Duvlin
@Duvlin 5 жыл бұрын
he is not a chef but a meat wholesaler.
@jojomama4787
@jojomama4787 7 жыл бұрын
really like what he said about learning from mistakes...no guts,no glory!
@travis1190
@travis1190 7 жыл бұрын
Himalayan salt is mostly mined at the Khewra Salt Mine in Khewra, Jhelum District, Punjab, which is situated in the foothills of the Salt Range hill system in the Punjab province of the Pakistan Indo-Gangetic Plain.
@davidimhoff5571
@davidimhoff5571 7 жыл бұрын
travis11 I'm sure I could google that too
@travis1190
@travis1190 7 жыл бұрын
hahaha you think i went and checked it out myself.. you are on youTube! its here as well
@travis1190
@travis1190 7 жыл бұрын
you find stuff out on your own you know.. like this but the spelling is wrong. ( Kheora) ( Khewra ) is the same place kzbin.info/www/bejne/mmGxeHdmhd-chac
@briangleason5597
@briangleason5597 9 ай бұрын
Thank You come again.
@rw8697
@rw8697 3 жыл бұрын
Amazing , I visited pakistan 🇵🇰 in few years ago and enjoyed the food cooked on a salt plate , I am still drooling 🤤 😝 not a medical condition it’s just coz whenever I think about the taste I do drool 🤤 😝
@nitramletnan
@nitramletnan 7 жыл бұрын
I couldnt hear a word he was saying. All that beautiful meat is mesmerizing.
@91185mccoy
@91185mccoy 7 жыл бұрын
My friend. This is Paradise
@patrickwalton4998
@patrickwalton4998 7 жыл бұрын
I could just live in that dry aged meet locker!! Thank you for the video!
@whynottalklikeapirat
@whynottalklikeapirat 7 жыл бұрын
I hope you meant "meat" - the alternatives ...
@iambilly
@iambilly 7 жыл бұрын
Very well done
@arjay1140
@arjay1140 3 жыл бұрын
So, what is the point of the salt then?
@GenesisGenius
@GenesisGenius 6 жыл бұрын
so if i fill a room with Himalayan salt lamps i can dry age beef
@FourLetterGT
@FourLetterGT 7 жыл бұрын
I dont even want to take a guess about how much money is in that room....
@e4300
@e4300 7 жыл бұрын
Very Nice.....
@tadghb
@tadghb 7 жыл бұрын
I want one!!!!
@paulbrenton4689
@paulbrenton4689 7 жыл бұрын
i just love this yum yum.
@Namdor2012
@Namdor2012 3 жыл бұрын
Aged fir certain, I will be 90 before I can afford to eat a T Bone at the price...
@alejandro_ramirez
@alejandro_ramirez 7 жыл бұрын
Is that Kevin Spacey??
@omargjuarez1
@omargjuarez1 7 жыл бұрын
Alejandro Ramirez lol i thought the same thing. lol he prolly molested all that beef
@alejandro_ramirez
@alejandro_ramirez 7 жыл бұрын
Yep! I’m sure he doesn’t want it to age too much LOL!
@omargjuarez1
@omargjuarez1 7 жыл бұрын
Alejandro Ramirez daaaaaamn!!! lol! 😂
@khanhluong5049
@khanhluong5049 7 жыл бұрын
So is this where are the overwatch players come from?
@Duvlin
@Duvlin 5 жыл бұрын
There is a much simpler and cost saving method of ageing which I used for thirty years.
@john32828
@john32828 5 жыл бұрын
Please do share. I am about to start looking to setup to dry age some meat at home.
@Duvlin
@Duvlin 5 жыл бұрын
In two years from today, I foretell this method will be just a pleasant memory. hopefully, the salt bricks will be recycled into cooking salt.
@SuWoopSparrow
@SuWoopSparrow 5 жыл бұрын
Why?
@_Rustodian
@_Rustodian 2 жыл бұрын
It's been two years... Any update?
@HeavyProfessor
@HeavyProfessor 5 жыл бұрын
What? The changes in the meat that improve flavor and consistency during aging have nothing to do with good or bad bacteria. Eventually the outside of the meat will desiccate and all bacterial growth stops on that surface.
@289pinto
@289pinto 7 жыл бұрын
These comments are rediculous...thanks is for the video
@peanutbrain5737
@peanutbrain5737 4 жыл бұрын
my best friend is peter Hannan he follows me on Instagram
@WinStunSmith
@WinStunSmith 6 жыл бұрын
What a wonderfully uninformative video. I didn’t realize it was possible for a person to talk so long without saying a damn thing.
@bodallas5691
@bodallas5691 7 жыл бұрын
I can't understand what he's saying
@Downtowndoe
@Downtowndoe 4 жыл бұрын
Hellooo
@MichaelKristensen12
@MichaelKristensen12 7 жыл бұрын
I am in heaven
@READERSENPAII
@READERSENPAII 6 жыл бұрын
Throw some cheese in there as well.
@Jnvd3b
@Jnvd3b 7 жыл бұрын
I was fully expecting Tommy Shelby to walk into view and flick a cigarette at the camera. I watch too much TV.
@garycurran6662
@garycurran6662 6 жыл бұрын
The best meat about ....
@Anonyhouse
@Anonyhouse 7 жыл бұрын
"Himalayan Pink Salt" is just a marketing term for what it really is... What do you think gives salt that pink color? You're really just buying Pakistani Rust Salt.
@ianpearson8976
@ianpearson8976 4 жыл бұрын
Don't buy it then.
@lukemarcum1473
@lukemarcum1473 7 жыл бұрын
Damn that Irish guy is HOT
@Bhatt_Hole
@Bhatt_Hole 7 жыл бұрын
I noe, rite? I wanna toss dat salad!
@scottsmith7811
@scottsmith7811 7 жыл бұрын
richardcheesesmoker don't you mean go mudslinging with the guy?
@lovebassets868
@lovebassets868 6 жыл бұрын
is this heaven? no, it's a dry ageing room!
@gregmika6829
@gregmika6829 6 жыл бұрын
I got the meat sweats
@travisbull2152
@travisbull2152 6 жыл бұрын
It is meat heaven
@yechenglin1
@yechenglin1 7 жыл бұрын
Aged meat still tastes and smells like dead meat. Steak sauce may cover it up a little. The fresher, the better. If you want tender meat, cook with Sous Vide method.
@timtimmelim
@timtimmelim 6 жыл бұрын
It is dead meat. It should taste and smell dead, anything else would be highy unethical. You cant dry age a living cow. Dont even try.And NO, you do not put steak sauce on dry aged meat. Its not just about tenderising meat, its about giving it flavour. Your culinary life must be extremly boring if you cant appreciate aged food products. Anyone say cheese? Wine? Charcuterie?
@MrShnazer
@MrShnazer 7 жыл бұрын
vegans be like......
@neilyaremchuk6798
@neilyaremchuk6798 7 жыл бұрын
The beef is wonderful. That hat is dreadful.
@Unflushablepiss
@Unflushablepiss 7 жыл бұрын
buddy its the hat that makes that man!
@stevendenny7260
@stevendenny7260 3 жыл бұрын
Neil, it is a typical food/butcher counter type hat. It is worn for food hygiene etc... like the coat and apron really.
@LisaSmith-tb8bb
@LisaSmith-tb8bb 6 жыл бұрын
I thought “him a layin” salt was a gay term
@khucthan4099
@khucthan4099 7 жыл бұрын
too many words and not enough images. you'd better show the process than a man with too many words on himself finally!
@michaelc8524
@michaelc8524 7 жыл бұрын
I didn’t understand a word in this video. Try adding caption next time, thank you from all Americans
@davidimhoff5571
@davidimhoff5571 7 жыл бұрын
Mich C I'm American and understand him perfectly.
@macariosolorio9173
@macariosolorio9173 7 жыл бұрын
David Imhoff thats funny, me too
@redblue40rc33
@redblue40rc33 6 жыл бұрын
try listening to southern french creole english....his english is easy
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