Dry Aging Meat in your Refrigerator.....

[fsusteve]

pics of your meat dude.......wait, that didn't come out right.

 

[Joe_E]

e. coli is a facultative anaerobe, i.e. it can live and prosper with or without oxygen

Ha Liam got owned pushing false meat tips..

 

[splitshot]

Dorm fridge ain't gonna work (shop beer fridge). Opened way too often..

 

[IrollwithTojo]

that was simply awful...

I couldnt resist

-Carl

 

[lc69hunter]

Liam, you have to understand that many people are like AATLAS1X. They are queasy about anything that doesn't come from the supermarket, shrink wrapped, and doesn't say "Use before next month".

 

[Liam]

Liam, you have to understand that many people are like AATLAS1X. They are queasy about anything that doesn't come from the supermarket, shrink wrapped, and doesn't say "Use before next month".

most meat that comes out of the supermarket is only aged 14 days....that is barely enough to start the aging process...

 

[Liam]

updated pictures....

day 4. Notice the crust starting to form....

 

['74 UA FJ]

This makes the meat dry. So what do you do when you cook it to get it back juicy again?

 

[Liam]

This makes the meat dry. So what do you do when you cook it to get it back juicy again?

Dry aging doesnt dry out the meat....Moisture comes from the fat, not the water. The fat in dry aging become fluid and moves through the meat, which is why you can have a dry aged steak cooked cold in the middle but still "fork tender".

Dry aging is kinda like boiling down salt water. The more water that is evaporated the stronger the taste of salt. The same principle applies for dry aging meat. You're left with the intense flavor of the meat, not a watered down taste....

 

['74 UA FJ]

Dry aging doesnt dry out the meat....Moisture comes from the fat, not the water. The fat in dry aging become fluid and moves through the meat, which is why you can have a dry aged steak cooked cold in the middle but still "fork tender".

Dry aging is kinda like boiling down salt water. The more water that is evaporated the stronger the taste of salt. The same principle applies for dry aging meat. You're left with the intense flavor of the meat, not a watered down taste....

I doubt that the fat becomes fluid in the fridge. Maybe it does when it's heated and then dissolves into the meat.

 

[Liam]

I doubt that the fat becomes fluid in the fridge. Maybe it does when it's heated and then dissolves into the meat.

i'm not talking liquid fluid...talking it will move throughout the meat with little to no heat

 

['74 UA FJ]

i'm not talking liquid fluid...talking it will move throughout the meat with little to no heat

Have you done this much? How does it compare with the same cut of meat that hasn't been dry aged? Is it worth the trouble?

 

[Liam]

Have you done this much? How does it compare with the same cut of meat that hasn't been dry aged? Is it worth the trouble?

I've done it a couple of times on my own, but I usually buy or get for free dry aged meat. Dry aged meat is fxxxing awesome. Some people dont like it because it has a distinct nutty flavor to it.

is it worth it?? Fxxx yes it is worth it.....

 

['74 UA FJ]

I've done it a couple of times on my own, but I usually buy or get for free dry aged meat. Dry aged meat is fxxxing awesome. Some people dont like it because it has a distinct nutty flavor to it.

is it worth it?? Fxxx yes it is worth it.....

You like the nutty flavor.

 

[cruiser88]

i love that nutty flavor.

 

[fsusteve]

I've had wet and dry aged, they're both great.....if you've never had aged meat you don't know what you've been missing.

 

[wob]

.....if you've never had aged meat you don't know what you've been missing.

that's why I love your wife

 

[fsusteve]

oh, so you prefer the dry aged meat curtains?

 

[wob]

oh, so you prefer the dry aged meat curtains?

I make an exception every now and again.

 

[fsusteve]

whenever I'm in the mood for Cambodian Fish Paste, I run on over to your place.