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Message
re: 6 ribeyes aged 5 days so far...
Posted on 4/4/11 at 7:49 pm to Catman88
Posted on 4/4/11 at 7:49 pm to Catman88
who is talking about green? go back & look at my 'day 8' picture. dark areas for sure but there was nothing green.
i still have the skins in the trash if you want me to pull them out and take another pic.
i still have the skins in the trash if you want me to pull them out and take another pic.
1
Posted on 4/4/11 at 7:49 pm to TigerMyth36
What was I proven wrong about?? AB put a steak in the fridge for 4 days. I have no problem with that there is countless shite I dont agree with AB as well as do many many people. That has nothing to do with the FACT that there is different sets of bacteria that will take residence on raw meat that is exposed. One set of bacteria was present the day the cow died and is a non toxic bateria. The other is toxic and will spoil the meat.
Do you know anything about science? Different sets of enzymes do different things. Spoilage bacteria will produce a ton of enzymes that will break down and spoil the meat. THIS IS NOT the same bacteria that has enzymes that AGE the meat the way you want. Are you that dense?
Do you know anything about science? Different sets of enzymes do different things. Spoilage bacteria will produce a ton of enzymes that will break down and spoil the meat. THIS IS NOT the same bacteria that has enzymes that AGE the meat the way you want. Are you that dense?
Posted on 4/4/11 at 7:50 pm to CAD703X
Sid was talking about it being green.. 
Posted on 4/4/11 at 7:51 pm to Catman88
and after a simple internet search...
"Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours.
Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if it becomes damp and sticks to the steak."
LINK
"Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours.
Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if it becomes damp and sticks to the steak."
LINK
Posted on 4/4/11 at 7:52 pm to Degas
I would guess he only talked about moisture because he was going for 4 days. That would be about the only thing that would occur in that short period of time. Just water loss.
Posted on 4/4/11 at 7:52 pm to Catman88
You are using lots of words to say nothing of significance. He dry aged a single steak. All you have really done is identified yourself as someone who cannot be trusted when it comes to food or science.
Posted on 4/4/11 at 7:52 pm to Degas
He changed the paper towels once. He talked about the enzymes breaking down tissue and he talked about water loss. Don't you remember the dorky clock work thing he did to explain the toughening and then loosening of the steak?
The only mistake Cad made was not wrapping the steaks in paper towels to absorb moisture and also to probably hamper some cross contamination.
The idea that the process will not work for a smaller steak is pure nonsense. The same chemical reaction is going on in the meat regardless of size. The only difference is that it will be easier to have a larger final product if you start with a larger product.
The only mistake Cad made was not wrapping the steaks in paper towels to absorb moisture and also to probably hamper some cross contamination.
The idea that the process will not work for a smaller steak is pure nonsense. The same chemical reaction is going on in the meat regardless of size. The only difference is that it will be easier to have a larger final product if you start with a larger product.
This post was edited on 4/4/11 at 7:54 pm
Posted on 4/4/11 at 7:55 pm to AlxTgr
What? I cant help the retards in here Im sorry.
What is so hard to understand that 4 days is NOT equal to 8? Simple math right?
If you go back and read.. I never said a short period of time was going to be bad. I said its a bad idea to go a long time with that..
Show me 1 single bit of proof that says AB is ok with 8 plus days of that method.
What is so hard to understand that 4 days is NOT equal to 8? Simple math right?
If you go back and read.. I never said a short period of time was going to be bad. I said its a bad idea to go a long time with that..
Show me 1 single bit of proof that says AB is ok with 8 plus days of that method.
Posted on 4/4/11 at 7:57 pm to TigerMyth36
quote:
The idea that the process will not work for a smaller steak is pure nonsense. The same chemical reaction is going on in the meat regardless of size. The only difference is that it will be easier to have a larger final product if you start with a larger product.
ALTON BROWN DID THIS FOR FOUR DAYS!
Dry aged beef is a process done for 28 or more days.
If you think its the same I dont know what to tell you. If you have had a 28 day dry aged cut you know its not true.
Posted on 4/4/11 at 7:58 pm to Catman88
OK, I can listen to you, or AB. Never have I had such an easy choice. 
Posted on 4/4/11 at 8:02 pm to TigerMyth36
quote:
The only mistake Cad made was not wrapping the steaks in paper towels to absorb moisture and also to probably hamper some cross contamination.
some knight u are
actually that was a conscious decision after discussing this with OTIS2..and yes he's reading this thread even in banland
eta hi otis
Posted on 4/4/11 at 8:02 pm to AlxTgr
What did Alton Brown say that I didnt say dumb frick?
He put a cut of steak in the fridge for 4 days. Where did I say there was a problem with this?
Had CAD posted that he was doing this on day 2 I would have said fine.. Just dont let it go too long.. He posted this thread at DAY 5 and left no intention on how long he was letting this go. If you read the thread I assumed he meant the standard 28 days.
If you think that AB would advise you go 8 days or more with individual steaks then you need to rethink what you are saying.
He put a cut of steak in the fridge for 4 days. Where did I say there was a problem with this?
Had CAD posted that he was doing this on day 2 I would have said fine.. Just dont let it go too long.. He posted this thread at DAY 5 and left no intention on how long he was letting this go. If you read the thread I assumed he meant the standard 28 days.
If you think that AB would advise you go 8 days or more with individual steaks then you need to rethink what you are saying.
Posted on 4/4/11 at 8:03 pm to AlxTgr
Posted on 4/4/11 at 8:05 pm to Catman88
quote:
He posted this thread at DAY 5 and left no intention on how long he was letting this go. If you read the thread I assumed he meant the standard 28 days.
y'all give me too much credit..i just hadn't had any time what with training for bike races & nonsense to get around to them. finally had some time on sunday so i said 'ok 8 days seems good'
its time vs scale. would you agree a smaller steak cut would cut the 28 days down to 5-8 and still end up with a similar end result?
This post was edited on 4/4/11 at 8:07 pm
Posted on 4/4/11 at 8:06 pm to Degas
quote:
5:40 mark of that vid. Even with a whole roast, he's only advocating 72 hours.
Nooo you dont say.... AB recommends 72 and mentions there is a fine line between aging and spoiling.. Gee I have been preaching the opposite obviously....
Posted on 4/4/11 at 8:06 pm to Catman88
quote:
dumb frick
Sweet!
Go back and read your first two posts, then come back and say you're sorry.
Posted on 4/4/11 at 8:07 pm to Catman88
quote:
Aging a steak should be done WHOLE not individual. The fat cap that is around a whole good quality rib rack is a big reason steaks are allowed to age and not spoil.
Boom!
Posted on 4/4/11 at 8:08 pm to Catman88
quote:
. [You cannot age individual steaks.]
Bam!
Posted on 4/4/11 at 8:09 pm to Catman88
quote:Bada-bing!
You simply dont AGE meat like this. You SPOIL MEAT
Posted on 4/4/11 at 8:11 pm to AlxTgr
Looks like Otis might have some company soon.
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