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Ive not done it yet. Probably going to do around 10 kg non cut. Then cut it to steaks after aging. Thus the looking forward to the first one. Ive had dry aged from the butcher before.

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03-25-2010 , 05:48 PM

#1402

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

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I would be interested in your technique, Cookie. Did you use a primal cut? The way you phrase it, it sounds like you only aged one steak and I've heard that does not work out well.
How long did you age it for?

i dont think hes done it yet...

I think you're thinking about trim. You do have to trim dry aged beef pretty substantially which is why you dont want to do it with a steak unless its soime unaturally huge steak that you can cut 5-6oz off of.

fwiw im going to use a choice cut beef roast for my attempt.

edit:
I hope we're still cool ludi i like your posts.... in here especially.

Last edited by livinitup0; 03-25-2010 at 05:49 PM. Reason: lolz....late to the party again.

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03-25-2010 , 05:55 PM

#1403

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

Quote:

Originally Posted by cookie

Ive not done it yet. Probably going to do around 10 kg non cut. Then cut it to steaks after aging. Thus the looking forward to the first one. Ive had dry aged from the butcher before.

10 kg is a primal strip.
Nothing like a dry-aged steak.
Believe it or not, one of the best prime steaks I ever had was in a long-forgotten Goteborg restaurant.
Must have come from Scotland! LOL!

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03-25-2010 , 05:58 PM

#1404

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

Quote:

Originally Posted by livinitup0

LOL! We are still cool. I never mind exchanging divergent opinions.
Remaining silent would drive me absolutely craaaaaaazzzzzzyyyyyyy!!!!

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03-25-2010 , 06:02 PM

#1405

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

"højreb" = forerib it seems. Rib roast when cooked.

This one looks aged, I think:

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03-25-2010 , 06:11 PM

#1406

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

The coloring looks aged, especially the outer layer of fat, but there seems to be more moisture content on the surface of the meat than there would be in a dry-aged cut. Maybe it is "wet-aged" in the wrapper, or maybe it's just the photo resolution?
In any event: "Fire-up the grill!"
YUMMMMMMMM!!!!!!!!!!

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03-25-2010 , 06:31 PM

#1407

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

thats "kinda" aged lol....you can tell my the yellow fat.
but yeah it really shouldnt have much moisture at all present..in fact unless im confusing this with something else i think you're supposed to salt it liberally to draw out as much moisture as you can.

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03-25-2010 , 06:35 PM

#1408

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

We might dip ours in clarified butter... I need to go talk to my butcher teacher, the only guy from calinary school with a clue, 40 years experience with his own shop, only teaching due to 2 heart attacks. He should be able to tell me whats what in the dry aging buisnes.

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03-25-2010 , 06:39 PM

#1409

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

cookie if you're not already on there google the eGullet forums....if you watch tony bordain he had the founders on his show the other week. They have a very VERY in depth thread on this.

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03-25-2010 , 06:40 PM

#1410

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

I don't believe any salt us used in dry-aged beef. It isn't that complicated.
Dry aged beef is hung from 10-28 days at 34F to 38F with a humidity between 50% and 75%.
The result is a weight loss of 10-15% which intensify the flavor while the enzymes break down the muscle fiber and tenderize the steak.
There needs to be air circulation in your cooling system.

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03-25-2010 , 06:43 PM

#1411

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

well yeah....but thats in ideal, specifically monitored conditions...

the salt wont do anything to the meat as far as flavor and it would help with the sanitation issue of doing this in our normal fridges i think.

but yeah thats pretty much it....although i have heard slightly higher trim %'s...i guess we'll see!

cookie...
what do you think of doing our little challenge next weekend?

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03-25-2010 , 07:50 PM

#1412

wallacengrommit

adept

Join Date: Apr 2007 Posts: 1,127

For Christmas this year I did a 4 bone prime rib roast. 28 day aged. It was astonishing.

Last edited by wallacengrommit; 03-25-2010 at 07:57 PM.

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03-26-2010 , 04:30 AM

#1413

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

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Originally Posted by livinitup0

Do you mean start it next weekend? I though we agreed on having 2 weeks to submit from the date the "secret" ingridient was revealed?

For circulation, rumor has it that I can just open the dry age fridge a couple of times a day.

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03-26-2010 , 06:51 AM

#1414

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

http://www.foodnetwork.com/recipes/a...ipe/index.html

http://www.youtube.com/watch?v=cmfaeWEjGpM

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03-26-2010 , 09:20 AM

#1415

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by cookie

however you'd like to do it. I'll start the thread and PM a mod to pick the ingredient today if thats cool with you. you want to say have the dishes completed and photos uploaded by the 10th?

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03-26-2010 , 10:42 AM

#1416

Pooh-Bah

Join Date: Jan 2005 Posts: 5,989

Thats fine by me.

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03-26-2010 , 11:00 AM

#1417

Prick_Assley

journeyman

Join Date: Feb 2009 Posts: 322

Here's a little something I made. Nothing fancy, but I enjoyed it.

Sweet potatoes, mushrooms, zucchini, sweet pepper, red onion, garlic with olive oil that goes in the oven.

Chicken file, sliced and filled with cream cheese.

Then roll bacon round them and put a couple of sundried tomatoes along with creme fraiche on top.

For the chef.

Entrée. Toast with cod roe, red onions and creme fraiche.

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03-26-2010 , 11:44 AM

#1418

Rushmore

Lounge Laureate

Join Date: Apr 2003 Posts: 10,381

Welcome, uh...Prick.

I know that was a quality post because I was really looking forward to the finished products, and then...nada.

I have some chicken breasts (ugh) in my fridge right now, and I have some goat cheese, and I have some chives, so I assume I will pound 'em out and stuff 'em, maybe add some mushrooms.

Is this as much of a no-brainer as I suspect? I mean, is there anything special I need to know?

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03-26-2010 , 11:50 AM

#1419

livinitup0

Iron Chef of the Lounge

Join Date: Dec 2004 Posts: 7,038

Quote:

Originally Posted by Rushmore

sear and bake...sear and bake.

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03-26-2010 , 10:32 PM

#1420

Prick_Assley

journeyman

Join Date: Feb 2009 Posts: 322

I have a very strong memory of taking pics of the final result, but didn't find any on the phone. Figured that pics is always pics at least, but maybe I'm 4l damaged. :/

Promise to be more thorough next time I'm cooking while bored.

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03-26-2010 , 10:42 PM

#1421

earck

old hand

Join Date: Aug 2004 Posts: 1,981

Grilled Tuna with Lemon Aioli and Zucchini

Cooked it a little too long.

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03-26-2010 , 11:40 PM

#1422

NhlNut

KANGZ

Join Date: Aug 2005 Posts: 18,186

Quote:

Originally Posted by cookie

For circulation, rumor has it that I can just open the dry age fridge a couple of times a day.

I dry age whole pork loin in my fridge. A little salt, some rosemary, and let it sit anywhere for 1 day to a week. No/minimal trimming necessary.
It makes for an insanely good sear, then finish in the oven. Tasty.
The salt does add a lot. Flavor and preserving.

(btw, I live in the desert, so ambient dryness works for me.)

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03-26-2010 , 11:51 PM

#1423

M8Ludi

adept

Join Date: Oct 2005 Posts: 1,055

Quote:

Originally Posted by NhlNut

http://www.askthemeatman.com/dry_aged_beef.htm

In the middle of the page I believe you will see a warning not to age pork.

BTW If you dry age your pork in the fridge, what difference does it make if you live in the desert?

Okay, I get it. Ha ha. This is what happens when you play poker for seven hours with nits! You lose your sense of humor.

Last edited by M8Ludi; 03-26-2010 at 11:56 PM.