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DIY dry aging
Posted on 3/19/13 at 4:04 pm
Posted on 3/19/13 at 4:04 pm
Looks like something cool (and easy) to try if you have the stuff laying around. I'd be interested to see if anyone has any experience with this, longest dry aged piece i've ever had was <28 days.
DIY dry aging guide
DIY dry aging guide
This post was edited on 3/19/13 at 4:11 pm
1
Posted on 3/19/13 at 4:06 pm to RhineEaux
This thread has all you need to know.
Posted on 3/19/13 at 4:10 pm to Mo Jeaux
ah searched "dry aged"
thanks
thanks
Posted on 3/19/13 at 4:13 pm to Mo Jeaux
that guy is drying steaks already cut. I've never heard of that before. Probably not a good idea. There are lots of sites that show you how to do this correctly and I've never seen it done like that but maybe I'm wrong.
Posted on 3/19/13 at 4:17 pm to Al Dante
quote:
Probably not a good idea.
this
Posted on 3/19/13 at 4:17 pm to Al Dante
quote:
that guy is drying steaks already cut. I've never heard of that before.
Go enjoy the thread. It is a classic. FWIW, I have absolutely no experience dry aging meat. I'm simply pointing the way for others' quests for knowledge. Posted on 3/19/13 at 4:20 pm to Mo Jeaux
I've never done it either. I've been on other cooking sites that talk about doing it, I've seen beef aging in stores and at restaurants and I've never seen them aging individually like that. I'll read the rest of the thread though.
Posted on 3/19/13 at 4:35 pm to Al Dante
The amount of meat lost to trimming the steaks during this method is too extreme. It would best to buy a whole rib rack and cut the steaks when the drying process is done.
Posted on 3/19/13 at 4:37 pm to Mo Jeaux
quote:
Go enjoy the thread. It is a classic. FWIW, I have absolutely no experience dry aging meat. I'm simply pointing the way for others' quests for knowledge.
Ok, read most of the thread.
Posted on 3/19/13 at 4:39 pm to CITWTT
quote:
It would best to buy a whole rib rack and cut the steaks when the drying process is done.
Nonsense. Just leave any old ribeye or strip in your fridge for a month.
Take it out, scrape off anything that looks like cheese, and fire up the grill.
Pair with a nice O'douls, or Kaliber. Head to the ER.
Enjoy.
Posted on 3/19/13 at 4:41 pm to Mo Jeaux
I don't want to look at that thread in case it's CAD's with the green stuff growing on his steaks.
Posted on 3/19/13 at 5:07 pm to Gris Gris
Gris,
the green is a flavor enhancer.
the green is a flavor enhancer.
Posted on 3/19/13 at 5:12 pm to TigerMyth36
I dont like my flavor enhancers to be green 
Posted on 3/19/13 at 5:13 pm to TigerMyth36
quote:
the green is a flavor enhancer.
Posted on 3/19/13 at 5:15 pm to TigerMyth36
I always thought it was built in garnish.
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