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Started By
Message
re: 6 ribeyes aged 5 days so far...
Posted on 4/4/11 at 8:11 pm to CAD703X
Posted on 4/4/11 at 8:11 pm to CAD703X
Im not sure you can measure enzyme reaction time towards size of meat.. Not sure there is a ratio.. I believe bacteria levels is the biggest factor at play not pounds of meat.
Many butchers note that it takes less time to age a bunch of loins versus 1 loin in a cooler at the same time. Due to an increase in bacteria from the meat working at it.
I would think by having a smaller cut you would have less good bacteria and it would take longer for it to populate.
I have never aged more than one cut so I havent seen it myself.
Overall you are at a battle on which bacteria takes over your steak.. Those residing in your fridge versus those present in the meat. You want the meat to win. Everytime I have done it I wiped down the fridge with starsan.
Many butchers note that it takes less time to age a bunch of loins versus 1 loin in a cooler at the same time. Due to an increase in bacteria from the meat working at it.
I would think by having a smaller cut you would have less good bacteria and it would take longer for it to populate.
I have never aged more than one cut so I havent seen it myself.
Overall you are at a battle on which bacteria takes over your steak.. Those residing in your fridge versus those present in the meat. You want the meat to win. Everytime I have done it I wiped down the fridge with starsan.
1
Posted on 4/4/11 at 8:14 pm to AlxTgr
UHHH to the resident dumb arse...
Read FURTHER where I thought the OP was doing this for 28 days.. I told him to cook them as soon as possible. Anyone following this thread knows this..
I told CAD that he would be fine at 7-8 days but it was risky. I stated that had he been going 28 days with it he would be a goner.
Read FURTHER where I thought the OP was doing this for 28 days.. I told him to cook them as soon as possible. Anyone following this thread knows this..
I told CAD that he would be fine at 7-8 days but it was risky. I stated that had he been going 28 days with it he would be a goner.
This post was edited on 4/4/11 at 8:15 pm
Posted on 4/4/11 at 8:14 pm to Degas
Er...once again how hard is it to click the Alton vid that hulk posted. I guess you are just a stubborn jackwagon that always thinks he is right even when proven wrong.
Never in this thread did anyone say anything about using this method for a long period of time.
The whole point of Alton's show is to break down some of the science of cooking and he clearly had no problem in the vid Hulk posted AGING a single steak for 4 days.
Your inability to even watch the video shows what an obstinate moron you are.
Never in this thread did anyone say anything about using this method for a long period of time.
The whole point of Alton's show is to break down some of the science of cooking and he clearly had no problem in the vid Hulk posted AGING a single steak for 4 days.
Your inability to even watch the video shows what an obstinate moron you are.
Posted on 4/4/11 at 8:16 pm to Catman88
quote:
Cook them soon and they will likely be fine. But its still a risk.
posted by catman88 on page 2
Posted on 4/4/11 at 8:17 pm to Catman88
quote:You said what you said, and you were wrong every time.
UHHH to the resident dumb arse
Posted on 4/4/11 at 8:18 pm to Catman88
quote:
So one week in the fridge.. If you have a fairly clean fridge worst case would probably be bad stomach cramps and a steak that didnt taste like it was really worth the risk.
Page 3 after we found out CAD was planning to cook them this past weekend.
STANDARD aging for beef is 20+ days.. normally 28.
Posted on 4/4/11 at 8:18 pm to Catman88
quote:...um
I have never aged more than one cut
Posted on 4/4/11 at 8:18 pm to Degas
quote:
Looks like Otis might have some company soon.
Yup, Catman continues to breach the terms of service.
Posted on 4/4/11 at 8:19 pm to AlxTgr
Do you have a problem with reading comp? Apparently you do..
I have aged from 30 whole cuts of beef in the last 10 years.
Its a process I have posted about on this website many times.
I have aged from 30 whole cuts of beef in the last 10 years.
Its a process I have posted about on this website many times.
Posted on 4/4/11 at 8:19 pm to Catman88
You said that the enzymatic process would not work on a single steak. Alton Brown says that it does work on a single steak. He gets paid for a living to do a show explaining the science behind certain cooking processes. I believe him. Cad's stomach believes him.
Posted on 4/4/11 at 8:23 pm to TigerMyth36
I think AB is wrong on that.. 72 hours with very little bacteria present will not cause the same aging as what is done when someone talks of dry aged steak. He leans on the water loss and flavor concentration which can occur in that time frame. I WILL dispute enzymes working that fast on the meat though. I would think AB would agree with that too. I would also promise you that AB knows what he made is NOT the same as what you get in a steakhouse.
I think AB limits it to 72 hours because of the fact that there is more bacteria that is in your fridge that is toxic than the bacteria in the meat. That is what I have been saying all along and is what is really dangerous.
I think AB limits it to 72 hours because of the fact that there is more bacteria that is in your fridge that is toxic than the bacteria in the meat. That is what I have been saying all along and is what is really dangerous.
This post was edited on 4/4/11 at 8:25 pm
Posted on 4/4/11 at 8:24 pm to Catman88
quote:Yes, I'm quite certain that must be the issue. When you post that one cannot dry age a single steak, I must be misunderstanding your hidden meaning.
Do you have a problem with reading comp? Apparently you do..
Posted on 4/4/11 at 8:28 pm to AlxTgr
When I posted that I thought CAD was dry aging the meat in the terms used by every steak house in the country. NOT one TV personality. Did you miss the post I copied and pasted ON THIS PAGE where I told CAD he would be ok if he ate them soon?? Maybe Im blind and it only appears on my computer.. Dont know how to help you understand that simple fact that it wasnt talked about until LATER that CAD wouldnt go over 8 days with this method.
Overall this point is what I have been stating consistently in this thread.. PROVE ME WRONG
Overall this point is what I have been stating consistently in this thread.. PROVE ME WRONG
quote:
Overall you are at a battle on which bacteria takes over your steak.. Those residing in your fridge versus those present in the meat. You want the meat to win
This post was edited on 4/4/11 at 8:33 pm
Posted on 4/4/11 at 8:34 pm to Catman88
From PAGE 4
If ANYTHING what Brown says confirms everything I have been saying here.
quote:
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.
If ANYTHING what Brown says confirms everything I have been saying here.
Posted on 4/4/11 at 8:38 pm to Catman88
What does him being "ok" have to do with this discussion? Right, nothing. So you said he would not die. So what? You're straw men are impressive, but I have no interest in them.
Posted on 4/4/11 at 8:41 pm to AlxTgr
Maybe the fact that we were joking about CAD biting the big one?? 
At 6 days there is def a risk.. Write your boyfriend AB if you dont think thats true.. I said he would be ok if he cooked them soon. You do know that on page 2 of this thread nobody really knew if he were going 6 days or 26 days.. right?? I said he would be ok if he ate them soon. I later said that at worst case he would have bad stomach cramps with a week in the fridge. All while joking with CAD that he was gonna die.. got it?
At 6 days there is def a risk.. Write your boyfriend AB if you dont think thats true.. I said he would be ok if he cooked them soon. You do know that on page 2 of this thread nobody really knew if he were going 6 days or 26 days.. right?? I said he would be ok if he ate them soon. I later said that at worst case he would have bad stomach cramps with a week in the fridge. All while joking with CAD that he was gonna die.. got it?
This post was edited on 4/4/11 at 8:42 pm
Posted on 4/4/11 at 8:44 pm to Catman88
Sure, but you were equally convinced that he was doing nothing beneficial whatsoever. BTW, are you in high school?
Posted on 4/4/11 at 8:52 pm to AlxTgr
Do I think he did anything in those 8 days that was worth the risk? Not really. He would have some concentration of flavor from moisture loss but I dont consider that dry aging the steak. Going as long as he did though he did give the enzymes more time to work however like I said before much more bad bacteria than good bacteria in your fridge.. Thats where I dont think its worth the risk.
Had he had the steak in something and not exposed (like you boy did) and he sanitized his fridge prior I wouldnt think there would be much probem with what he did. So long as he minimizes opening the fridge too..
Had he had the steak in something and not exposed (like you boy did) and he sanitized his fridge prior I wouldnt think there would be much probem with what he did. So long as he minimizes opening the fridge too..
Posted on 4/4/11 at 8:54 pm to Catman88
ok
Posted on 4/4/11 at 9:22 pm to AlxTgr
Y'all have turned an awesome thread into a slap fight between a couple of 13 year old girls.
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