- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 4/2/11 at 4:01 pm to LSUtiger17
quote:
Seriously? That's the best way you can defend your side? If you're so adamant about this, let's have a logical discussion instead of blindly posting links(anyone can put something on the internet, it doesn't make it true).
That was sort of a tongue in cheek comment. My apologies to you and all other Winn-Dixie employees.
Posted on 4/2/11 at 5:29 pm to LSUtiger17
quote:
With that said, please explain to me how the enzymatic processes that cause the "flavor concentration and tenderness" actually occurs. If you are cutting off the "bad" part of the whole cut, aren't you cutting off the only affected part? Aren't the enzymes causing the proposed positive benefits actually the same enzymes that are also causing you're said spoilage? So, what is the difference? Why age a full cut at all, if all that you are going to do is trim the affected area?
In dry aging the bacteria in already present in the steak. The predominant bacteria is aerobic pseudomonas. The bacteria produces enzymes which is a catalyst to relax connective tissue along with moisture evaporation of the steak which is close to 70% water.
Inside your fridge there is other bacteria that will cross contaminate and produces different sets of enzymes which will spoil the meat. There is both toxic and benign bacteria. In beef you really want the enzymes already present to do the work for you only. This work is also done inside the meat so what you cut away is not the only meat that was 'worked' on. You trim away the outside because it lost almost all moisture and likely picked up odors from your cooler as well not to mention would be the parts most suspect to external bacteria and mold.
Posted on 4/3/11 at 9:08 pm to Degas
2 of 6 steaks gone! delicious! i took pics but too tired to download them tonight....tomorrow..
Posted on 4/3/11 at 9:10 pm to CAD703X
Grrrrr.....you got some great tasting steaks AND they will cleanse your colon giving you a massive weight loss by the end of the day tomorrow. 
Posted on 4/3/11 at 10:35 pm to CAD703X
Tune into tigerdroppings to learn how to make rotten meat......No its not rotten that green stuff is the flavor you see....LMAO
Gonna go tell the line cooks downstairs this method and see how long they laugh....
Green meat...Know some people who might take a stab at eating that.But I dont call any of them sane.
Newest weight loss plan sweeping the nation...Yes its the green meat diet. EAT GREEN MEAT THEN SEE IF YOU THOW UP OR GET SICK EATING IT>...either way you gonna lose some weight.. Guaranteed to work… well at some point
Gonna go tell the line cooks downstairs this method and see how long they laugh....
Green meat...Know some people who might take a stab at eating that.But I dont call any of them sane.
Newest weight loss plan sweeping the nation...Yes its the green meat diet. EAT GREEN MEAT THEN SEE IF YOU THOW UP OR GET SICK EATING IT>...either way you gonna lose some weight.. Guaranteed to work… well at some point
Posted on 4/4/11 at 7:10 am to Goldfinger
haters gonna hate. these steaks are delicious. aged 8 days. i'm still alive but i'm sure you'll come up with yet a new round of justifications and change your story about my aging process.
o noes!!! we're afraid of the BIG BAD STEAKS. the meat is gonna kill us.
Posted on 4/4/11 at 7:36 am to CAD703X
quote:
o noes!!! the meat is gonna kill us.
shhhhhh, dammit, can y'all please be quiet, let em think that... Leaves more for meeeee, at a cheaper price, in the "rotten meat section" at my local grocery..
Posted on 4/4/11 at 8:18 am to CAD703X
Posted on 4/4/11 at 8:31 am to CAD703X
The only issue is that you THINK you ate "Dry Aged" Beef. Not almost Spoiled beef.
Does this mean you will download to the toilet tomorrow?
FIFY
quote:
but too tired to download them tonight
Does this mean you will download to the toilet tomorrow?
quote:
about my spoiling process.
FIFY
This post was edited on 4/4/11 at 8:33 am
Posted on 4/4/11 at 9:08 am to Catman88
Is CAD dead yet? If so I say we have a party and have Applebees cater it.
Of course geauxt has to fire up the brinkman and get us some reduced steaks (I mean aged beef) so we can send him out in style!
Of course geauxt has to fire up the brinkman and get us some reduced steaks (I mean aged beef) so we can send him out in style!
Posted on 4/4/11 at 9:58 am to Hulkklogan
This is the greatest thread ever. Why are u aging them they will taste the same as one you go buy at the store today. Especially since you are aging them single.
Posted on 4/4/11 at 10:00 am to CP3LSU25
quote:
This is the greatest thread ever. Why are u aging them they will taste the same as one you go buy at the store today. Especially since you are aging them single.
Have you ever had an aged steak?
They taste totally different, why do you think high-end restaurants age them?
Posted on 4/4/11 at 10:05 am to Hulkklogan
quote:
Have you ever had an aged steak?
They taste totally different, why do you think high-end restaurants age them?
Ok... seriously.. Like said before there isnt a SINGLE steakhouse in the country that follows this method. They would be shut down if they aged a steak for 28 days like this.
Show me a single menu that says aged to perfection for 8 days in our bacteria infused cooler.
BTW most stores have their steaks on hand for 8 days. Freshness isnt much of a problem when they are wrapped for that time and in many ways they will wet age in their packaging. Would you want to walk into the meat section with a bunch of meat laying out exposed though?
This post was edited on 4/4/11 at 10:08 am
Posted on 4/4/11 at 10:11 am to Catman88
This isn't dry aging.
Posted on 4/4/11 at 10:34 am to Catman88
quote:
Ok... seriously.. Like said before there isnt a SINGLE steakhouse in the country that follows this method. They would be shut down if they aged a steak for 28 days like this.
Show me a single menu that says aged to perfection for 8 days in our bacteria infused cooler.
BTW most stores have their steaks on hand for 8 days. Freshness isnt much of a problem when they are wrapped for that time and in many ways they will wet age in their packaging. Would you want to walk into the meat section with a bunch of meat laying out exposed though?
Did even read my whole post previous to that one? I said "I wouldn't put them on for that long but you definitely can" Alton Brown knows his shite and he aged a steak by itself for 4 days in his fridge. It can be done.
This post was edited on 4/4/11 at 11:07 am
Posted on 4/4/11 at 10:48 am to RedHawk
catman and redhawk..give it a rest 
i'm sorry i didnt share with you. maybe next time.
i'm sorry i didnt share with you. maybe next time.
Posted on 4/4/11 at 10:51 am to Hulkklogan
As anal about bacteria and contamination and shite as Alton Brown is, if he is aging single steaks then I think it may be okay. That guy is as OCD when it cones to cleanliness as they come
Posted on 4/4/11 at 11:00 am to Hulkklogan
quote:
Aldon Smith knows his shite and he aged a steak by itself for 4 days in his fridge. It can be done.
Aldon Smith? A DE from Missouri is a steak expert?
If you read what I stated before.. For a short term there is not much problem with this. For extended periods of time which 8 days exposed is pushing this isnt aging.. Its spoiling.
Page 4 of 11
Popular
Back to top
Follow TigerDroppings for LSU Football News