/ck/ - Food & Cooking

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Anonymous Sat Jul 20 15:13:53 2013 No.4651141 [Reply] [Original]

How to age meat at home?

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>>	Anonymous Sat Jul 20 15:16:52 2013 No.4651145 Fridge + Rack + Fan + Big hunk of meat.

>>	Anonymous Sat Jul 20 15:17:52 2013 No.4651149 >>4651145 Would you mind explaining it a bit further please?

>>	Anonymous Sat Jul 20 15:23:52 2013 No.4651156 >>4651149 What's there to explain? You put the meat on a wire rack in the fridge and point the fan at it. Then you close the door and wait a couple months. At the end you trim off the parts that look disgusting.

>>	Anonymous Sat Jul 20 15:34:52 2013 No.4651177 >>4651156 what will this do to the meat? which cuts should i use? How to get a fucking fan to work for 6 months in a god damn fridge without the electricity that it needs?

Anonymous Sat Jul 20 15:37:52 2013 No.4651184

>>4651177

It reduce the water content of the meat, which increases the flavor. You just do it for a week or so, unless you've got a huge side of meat.

You need a large roast because you're going to lose about 20% of the meat, and you want more mass per amount of surface area.

>>	Anonymous Sat Jul 20 15:38:52 2013 No.4651187 http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

>>	Anonymous Sat Jul 20 15:46:52 2013 No.4651203 >>4651187 thanks, but i really came for the tips that only /ck/ can give, i can google myself but thanks mate, dont take this as a insult

>>	Anonymous Sat Jul 20 15:46:52 2013 No.4651208 Not OP, but interested as well. Dry rub for aging: good way to impart complex flavors or gigantic waste of time. Also, if the former, recommended spices?

>>	Anonymous Sat Jul 20 15:50:52 2013 No.4651222 >>4651208 >gigantic waste of time That one. The outer surface dries out, preventing any sort of spice from getting into the center. And then you're going to trim off that section at the end. It's really just meat + cold + air + time.

>>	Anonymous Sat Jul 20 15:52:52 2013 No.4651230 >>4651222 That's kind of what I figured. Thanks for the tip.

>>	Anonymous Sat Jul 20 15:56:52 2013 No.4651242 >>4651222 have you ever aged anything or are you just presenting your worthless opinion?

>>	Anonymous Sat Jul 20 15:56:52 2013 No.4651243 >>4651203 That's a better resource than anything /ck/'s got. I've dry aged meat myself, and there was some helpful stuff there. In other words stop shitting on the one guy posting helpful info, faggot.

>>	Anonymous Sat Jul 20 15:58:52 2013 No.4651253 >>4651243 i said that i wasnt trying to be ignorant

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