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re: hear hear for alton brown's fridge-aged steaks!
Posted on 3/20/12 at 5:02 pm to Catman88
Posted on 3/20/12 at 5:02 pm to Catman88
quote:
So you are saying that Salmonellae and e Coli live only on the surface of meat? Is that correct?
I think for the sake of this argument, we can assume that we are talking about contamination of the meat by way of microorganisms crawling around inside the fridge. The link below explains how E. Coli is not usually found on the inside of unground meat. Salmonella is not a real big concern when it comes to steak, either. I have searched, though admittedly not much, and found nothing warning of salmonella in regards to things like beef steaks.
Grilled Steaks Safe From E Coli
1
Posted on 3/20/12 at 5:07 pm to CAD703X
Hey! I've been back on here for about a month! So yeah...where you been? 
Posted on 3/20/12 at 5:36 pm to Lester Earl
quote:
Has there been a food that you have tried in your adult life that was "meh" the first time but delicious the 10th time after you finally "adjusted" to it?
some sushi specifically mackerel
prawns
red beans
spinach
croutons
shredded cheese
there has never been a food that you gave a second or third chance to and it wound up being good?
Posted on 3/20/12 at 6:55 pm to CAD703X
they're usually pretty green already by the time I buy them out of the "marked down" bin..
Posted on 3/20/12 at 7:58 pm to Deactived
Honestly I eat everything. I'm not a picky eater. If I don't like it, which is rare, I won't eat it again.
I'd eat dry aged beef again. If it were free. I'm not going to keep eating it in hopes to adjust too it when perfectly fresh beef tastes awesome to me
I'd eat dry aged beef again. If it were free. I'm not going to keep eating it in hopes to adjust too it when perfectly fresh beef tastes awesome to me
Posted on 3/20/12 at 8:10 pm to Lester Earl
I'm picky, so I give everything multiple chances
Posted on 3/20/12 at 8:17 pm to Boats n Hose
You don't sound picky
Posted on 3/20/12 at 8:23 pm to CAD703X
quote:
at least 2-3 days
LOL... That isn't even close to the time real Steakhouses dry age their beef.
Posted on 3/20/12 at 10:37 pm to glassman
quote:
at least 2-3 days
LOL... That isn't even close to the time real Steakhouses dry age their beef.
Yeah, but you aren't supposed to dry age or age individual steaks. They age the ENTIRE cut of beef.
Posted on 3/20/12 at 10:48 pm to LSU alum wannabe
Economy of scale...it ain't just for breakfast anymore. You can dry age smaller cuts...easily.
Posted on 3/21/12 at 7:20 am to OTIS2
quote:
Economy of scale...it ain't just for breakfast anymore. You can dry age smaller cuts...easily.
thanks
Posted on 3/21/12 at 7:22 am to Lester Earl
quote:
Honestly I eat everything. I'm not a picky eater. If I don't like it, which is rare, I won't eat it again.
I'm pretty much the same way, but I give things another try every few years. Taste buds change.
Posted on 3/21/12 at 7:48 am to Gris Gris
quote:
steaks with green stuff
That's when they're ready for the skillet
Posted on 3/21/12 at 7:51 am to BottomlandBrew
quote:
So you are saying that Salmonellae and e Coli live only on the surface of meat
Almost 100% sure this is correct. With ground meats, the grinder becomes full of it and can possibly contaminate all the meat, which is why you have to cook a hamburger all the way through, and steaks can be cooked with a good cigarette lighter.
Posted on 3/21/12 at 9:47 am to CAD703X
SnvN. X
Posted on 3/21/12 at 11:00 am to DownshiftAndFloorIt
quote:
That's when they're ready for the skillet
darn tootin!
Posted on 3/21/12 at 1:35 pm to CAD703X
Is it literally just as simple as putting them out on a plate uncovered in the fridge? I'd like some details of the process.
Posted on 3/21/12 at 1:42 pm to alajones
quote:
Is it literally just as simple as putting them out on a plate uncovered in the fridge? I'd like some details of the process.
it is. or a wire rack over a pan works too, that way more of the meat is exposed to evaporation.
the meat may look weird at first (ever seen the part of a steak that is exposed harden and turn redder than the other meat? cheese does this too)..this is just dehydration.
ignore that it feels like a giant piece of beef jerky when you take it out..its not 'wet' and slimey like it is when its fresh from the butcher..and just throw that sucker on the grill.
only takes a tiny bit of cooking to become tender and delicious.
the evaporation process has effectively removed tons of extra moisture giving what's left of the meat a really strong flavor.
its delicious..i prefer this much more over regularly grilled steaks now..they just seem inadequate to me.
This post was edited on 3/21/12 at 1:54 pm
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