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Started By
Message
re: 6 ribeyes aged 5 days so far...
Posted on 4/4/11 at 4:49 pm to AlxTgr
Posted on 4/4/11 at 4:49 pm to AlxTgr
quote:
AB's single steak lost 10% of its weight "Dry aging" .
What doest his have to do with which enzymes break down the steak coming from which sets of bacteria? I dont recall ever stating his steaks wouldnt lose weight..
On the contrary I stated the very first step is meat losing moisture which is the weight loss.
Meat will lose moisture in spoilage and dry aging. Whats different is the sets of bacteria that is working on the meat.
BTW for the Alton Brown did it crowd..
Did he not wrap the meat in something? Did he not stick to 4 days?
This thread was started with the steaks on DAY FIVE and eveyone was saying he should cook them right away. Im pretty sure your Alton Brown would agree.
This post was edited on 4/4/11 at 5:06 pm
1
Posted on 4/4/11 at 5:02 pm to Catman88
quote:
that looks like rotting steak next to big cheesy feet.
Posted on 4/4/11 at 5:04 pm to GynoSandberg
quote:
Team PUTTAFORKDOWN knighting for each other? Thought I'd seen it all
Posted on 4/4/11 at 5:27 pm to CAD703X
All aging = rotting.
The main dif is that the individually sliced steaks have greater surface area to "interior" area ratio than a whole roast, etc.
W/ the roast, you can trim the surface area more effectively. If you start with a decently thick individual steak, it can be aged, trimmed and enjoyed the same as any piece. It is less efficient w/ more wastage to do individual portions(and therefore less profitable), that is why restaurants do entire roasts, sides, etc.....
The exact same processes are at work here people (dehydration, enzyme breakdown(dying/decay)).
Hope you enjoyed the steaks CAD. Trim what looks bad, eat the rest.
ETA: for Horrific spelling/typos (I had trouble reading it and I typed it.
The main dif is that the individually sliced steaks have greater surface area to "interior" area ratio than a whole roast, etc.
W/ the roast, you can trim the surface area more effectively. If you start with a decently thick individual steak, it can be aged, trimmed and enjoyed the same as any piece. It is less efficient w/ more wastage to do individual portions(and therefore less profitable), that is why restaurants do entire roasts, sides, etc.....
The exact same processes are at work here people (dehydration, enzyme breakdown(dying/decay)).
Hope you enjoyed the steaks CAD. Trim what looks bad, eat the rest.
ETA: for Horrific spelling/typos (I had trouble reading it and I typed it.
This post was edited on 4/4/11 at 5:35 pm
Posted on 4/4/11 at 5:29 pm to Sid in Lakeshore
Those of you saying you wouldn't eat that because of the way it looks.........that is how ALL DRY AGED beef looks prior to trimming (green).
Posted on 4/4/11 at 5:31 pm to Sid in Lakeshore
quote:
Sid in Lakeshore
i've eaten 3 of 6 now and so far i'm still alive.
Posted on 4/4/11 at 5:38 pm to CAD703X
From what I gather the same enzyme breakdown occurs during wet aging which leads to tenderness (happens in all decaying flesh). The dehydration does not occur in wet agiing due to the vaccum seal, therfore there is no concentration of flavor......
I'm going to have to try this (must tell the wife to leave it alone).
I'm going to have to try this (must tell the wife to leave it alone).
Posted on 4/4/11 at 5:50 pm to Sid in Lakeshore
quote:
I'm going to have to try this (must tell the wife to leave it alone
my nanny was absolutely horrified when she would open the fridge (according to my kids).
my answer was simple: "well, tell her to stay out of our fridge."
Posted on 4/4/11 at 5:51 pm to Sid in Lakeshore
quote:You make it sound so appertizing...
(happens in all decaying flesh).
Posted on 4/4/11 at 5:53 pm to Count Chocula
count dont you TRUST me?
Posted on 4/4/11 at 5:55 pm to CAD703X
quote:Sure, but some things are just better left unsaid. Decaying flesh is just not something I wanna grill and put on my plate. An aged steak is, its all in the word play.
count dont you TRUST me?
ETA: There is one thing I do not trust you on BTW
This post was edited on 4/4/11 at 5:56 pm
Posted on 4/4/11 at 5:57 pm to Count Chocula
quote:
Decaying flesh is just not something I wanna grill and put on my plate
serious question count. from the second the cow dies..until the weeks (or months?) until you eat the steak..what is happening to its flesh?
:put on thinking cap:
Posted on 4/4/11 at 5:58 pm to Count Chocula
quote:
ETA: There is one thing I do not trust you on BTW
come on count..get there faster. i lobbed that one up for you.
Posted on 4/4/11 at 5:59 pm to GynoSandberg
quote:
Team PUTTAFORKDOWN knighting for each other?
It's a brotherhood man!
Posted on 4/4/11 at 6:02 pm to CAD703X
quote:
until you eat the steak..what is happening to its flesh?
quote:"Its aging gracefully like a fine wine".
:put on thinking cap:
That sounds a shitload better than it's flesh is decaying. Word play
Posted on 4/4/11 at 7:04 pm to Catman88
quote:
What doest his have to do with which enzymes break down the steak coming from which sets of bacteria? I dont recall ever stating his steaks wouldnt lose weight..
On the contrary I stated the very first step is meat losing moisture which is the weight loss.
Meat will lose moisture in spoilage and dry aging. Whats different is the sets of bacteria that is working on the meat.
BTW for the Alton Brown did it crowd..
Did he not wrap the meat in something? Did he not stick to 4 days?
This thread was started with the steaks on DAY FIVE and eveyone was saying he should cook them right away. Im pretty sure your Alton Brown would agree.
In other words, he dry aged a single steak. Thanks for play...uh...losing.
Posted on 4/4/11 at 7:38 pm to AlxTgr
I cant decide if you are just being sarcastic or genuinely ignorant.
Posted on 4/4/11 at 7:43 pm to Catman88
quote:
I cant decide if you are just being sarcastic or genuinely ignorant.
You are the one that is ignorant. Have you checked out the Alton Brown vid or are you just too obtuse to actually be able to change your opinion when PROVEN wrong.
Posted on 4/4/11 at 7:44 pm to Sid in Lakeshore
quote:
.........that is how ALL DRY AGED beef looks prior to trimming (green).
Green??
Does this really look green?
Posted on 4/4/11 at 7:49 pm to AlxTgr
quote:I haven't seen the episode since this thread was born, but he used some very often changed paper towels, which helped expedite the reduction of water content. I remember him putting more emphasis on flavor concentration due to water loss than any sort of bacteria impact.
Did he not wrap the meat in something?
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