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Started By
Message
re: Dry Aging Beef
Posted on 12/16/18 at 7:38 pm to KosmoCramer
Posted on 12/16/18 at 7:38 pm to KosmoCramer
quote:
There wont be a noticeable flavor/texture difference between fresh and a week dry age.
This is completely false.
3
Posted on 12/16/18 at 8:47 pm to BRgetthenet
Ok.
Posted on 12/16/18 at 10:24 pm to BRgetthenet
quote:
This is completely false.
What gave me the hankering to try this was a recipe in a cookbook from Melissa Cookston. Her recipe called for a 13-15# eye roast with 2 days in cheese cloth, change cloth, then at least 5, up to 26 days longer. Based on her recipe, 5 days for a much larger piece of meat can make a difference (to an unknown extent).
All that said, I think I'll hold off on trying this as I apparently need to do more research regarding time and method. Thanks for the links and advice.
Posted on 12/17/18 at 12:09 am to BRgetthenet
quote:
This is completely false.
Kenji says you don’t start seeing any perceptible changes until about 14 days. I’m not inclined to contradict him.
Posted on 1/22/19 at 3:00 pm to KosmoCramer
Why did you cut the steaks first? Rather than whole ribeye roast.
Posted on 1/22/19 at 3:26 pm to mmmmmbeeer
Look up Jess Pryles dry aging.... she goes into depth and she ain’t ugly to boot. Chick knows how to cook and her seasonings aren’t bad either.
Posted on 1/22/19 at 4:20 pm to KosmoCramer
Mighty quick with the Green Steaks from Cad.
Posted on 1/22/19 at 4:28 pm to GumboDave
quote:
Why did you cut the steaks first? Rather than whole ribeye roast.
I like the rancid green flavor and texture. It helps me build up a tolerance to spoiled meat.
Posted on 1/22/19 at 5:56 pm to TigerMyth36
quote:
Mighty quick with the Green Steaks from Cad.
Someone has to bring up CAD's green steaks. It's in the FDB bylaws, just like we must ask if the OP means Natchitoches style or New Orleans style in any red beans and rice thread.
This post was edited on 1/22/19 at 5:56 pm
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