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re: 6 ribeyes aged 5 days so far...
Posted on 4/4/11 at 11:12 am to CAD703X
Posted on 4/4/11 at 11:12 am to CAD703X
Lets get past the "incubation period" before celebrating Mr Ticking Timebomb.. 
You should be fine since you didnt go to the normal aging time. How much meat do you think you lost? Did you firm them up in the freezer prior to cutting? Seems like that would suck to cut straight otherwise.
You should be fine since you didnt go to the normal aging time. How much meat do you think you lost? Did you firm them up in the freezer prior to cutting? Seems like that would suck to cut straight otherwise.
2
Posted on 4/4/11 at 11:16 am to Catman88
quote:
Lets get past the "incubation period" before celebrating Mr Ticking Timebomb
quote:
How much meat do you think you lost?
good question..i lost around the edges and i would say the top/bottom were sliced about the thickness of a slice of american cheese...or maybe a tad thinner..the 'skins' are still in my trash can..i can take a pic of those later if they haven't come to life by the time i get back home.
quote:
Seems like that would suck to cut straight otherwise.
i used an electric knife so i could slice it razor thin. only took about 10 minutes for all 6.
This post was edited on 4/4/11 at 11:21 am
Posted on 4/4/11 at 12:17 pm to Catman88
This thread reminds me of a lady who once ordered a white zinfandel. Brought it to the table and she said this isn’t white zinfandel its pink and sent it back so I got the cheapest house wine we had and brought it to her and she says this is much better. She sure thought she was sophisticated...but in the end she didn’t know crap.
You can call it what ever YOU want to but letting ribeyes sit in the fridge for 6 days isnt ageing..its spoiling.
You can call it what ever YOU want to but letting ribeyes sit in the fridge for 6 days isnt ageing..its spoiling.
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