Standard vs dry aged Sirloin roast

Toulouse · 13-12-2020 04:07PM #1

Sirloin roast has been requested for Christmas dinner this year.

My butcher does a standard and also a dry aged sirloin roast.

I’m aware that there will be less water in the dry aged meat so that means the cooking times will be different right?

If I’m going the dry aged route then I don’t want to ruin a lovely piece of meat and also, it’s Christmas dinner so I want it to be perfect. Does anyone have any experience or advice?

Thanks!

rubadub · 13-12-2020 04:20PM

I'd get a meat thermometer, any advice is dependent on your oven, the shape of the meat, all sorts of stuff.

Meat thermeometers are pretty cheap these days. Cheaper than getting a "test run bit of meat" which of course you could eat but could end up ruined and is typically going to be expensive.

I see Ikea have one with a heat proof cable that could possibly be thin enough to come out your oven door while closed.

It seems it shows the temp, but also allows you to program a desired temp and when it reaches that it starts to beep.

I would check reviews of it elsewhere, I don't have one.

https://www.ikea.com/ie/en/p/fantast-meat-thermometer-timer-digital-black-20103016/

https://www.ikea.com/ie/en/manuals/fantast-meat-thermometer-timer__AA-2096922-1_pub.pdf

EDIT: review do say it is off!
https://www.reddit.com/r/Homebrewing/comments/27w869/anyone_tried_the_ikea_fantast_thermometer_with/

Seanergy · 13-12-2020 04:28PM

I'd advise going standard(presumin u do that perfectly) and putting the xtra cash you saved into some wine or upgrading quality horseradish/veg etc.

Toulouse · 13-12-2020 05:51PM

I do have a meat thermometer but the programmable one is a great idea, must look into it more.

The audience appreciate meat, I could spend the extra on wine or veg/accompaniments but it’d be wasted. A fantastic piece of meat however will be talked about for years!

Johnny_Fontane · 14-12-2020 03:21PM

rubadub wrote: »

I'd get a meat thermometer, any advice is dependent on your oven, the shape of the meat, all sorts of stuff.

Meat thermeometers are pretty cheap these days. Cheaper than getting a "test run bit of meat" which of course you could eat but could end up ruined and is typically going to be expensive.

I see Ikea have one with a heat proof cable that could possibly be thin enough to come out your oven door while closed.

It seems it shows the temp, but also allows you to program a desired temp and when it reaches that it starts to beep.

I would check reviews of it elsewhere, I don't have one.

https://www.ikea.com/ie/en/p/fantast-meat-thermometer-timer-digital-black-20103016/

https://www.ikea.com/ie/en/manuals/fantast-meat-thermometer-timer__AA-2096922-1_pub.pdf

EDIT: review do say it is off!
https://www.reddit.com/r/Homebrewing/comments/27w869/anyone_tried_the_ikea_fantast_thermometer_with/

I use this https://www.amazon.co.uk/Inkbird-Bluetooth-Thermometer-Temperature-bluetooth/dp/B06WGMDSBL/ref=sr_1_3?dchild=1&keywords=inkbird&qid=1607959208&sr=8-3 and it was €25. Use it for the bbq mostly but it also works in the oven through the door. It's a very simple but totally marvellous piece of kit.

Zaph · 14-12-2020 03:42PM

rubadub wrote: »

I'd get a meat thermometer, any advice is dependent on your oven, the shape of the meat, all sorts of stuff.

Meat thermeometers are pretty cheap these days. Cheaper than getting a "test run bit of meat" which of course you could eat but could end up ruined and is typically going to be expensive.

I see Ikea have one with a heat proof cable that could possibly be thin enough to come out your oven door while closed.

It seems it shows the temp, but also allows you to program a desired temp and when it reaches that it starts to beep.

I would check reviews of it elsewhere, I don't have one.

https://www.ikea.com/ie/en/p/fantast-meat-thermometer-timer-digital-black-20103016/

https://www.ikea.com/ie/en/manuals/fantast-meat-thermometer-timer__AA-2096922-1_pub.pdf

EDIT: review do say it is off!
https://www.reddit.com/r/Homebrewing/comments/27w869/anyone_tried_the_ikea_fantast_thermometer_with/

We have one of these and it's great. The cable comes out the side of the oven door and the display has a magnet so you can stick it to the outside. It's always given us good results, and it's probably worth noting that the reddit reviews are 6 years old, so if there were issues they may have since been resolved. Also have an Inkbird for the bbq, great piece of kit, but bluetooth probably isn't necessary unless your house is huge and you'll be well away from the kitchen.

rubadub · 16-12-2020 06:23PM

Zaph wrote: »

it's probably worth noting that the reddit reviews are 6 years old, so if there were issues they may have since been resolved.

Yes, I didn't notice it was that old.

If its important I do a quick check on thermometers, in the mouth and then in boiling water which will kill any germs from the mouth!

Standard vs dry aged Sirloin roast

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