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Why is it a bad idea? Can you elaborate? I know people have dry aged in their own frig before. I dont see what the problem is.
On account of meat with white or green fungus on it not being very appetizing.
While absolutely nothing can touch a properly dry-aged steak for flavor and tenderness especially, before trimming its a sight to behold. Though that does vary on the aging environment.
you can't age in a refrigerator ..aging requires very precise humidity and temperature ..they think they are aging , but it is not being done right
Well apparently it does something to it. I have tasted people's home dry aged steaks, and they are better than just straight out of supermarket
Quote:
Originally Posted by Chint
On account of meat with white or green fungus on it not being very appetizing.
While absolutely nothing can touch a properly dry-aged steak for flavor and tenderness especially, before trimming its a sight to behold. Though that does vary on the aging environment.
I have seen some vids of steakhouses, and they say the mold and fungus is a good thing
Well apparently it does something to it. I have tasted people's home dry aged steaks, and they are better than just straight out of supermarket
You said you were looking for good steakhouse quality, not "better than just straight out of supermarket".
Again, if you want the high quality stuff, you have to go to a good butcher and pay up for Prime. You can even get it already dry aged.
But if you are ok with "better than just straight out of supermarket" then I'd say just use a decent marinade. You are not going to get good results attempting to dry age in your refrigerator...and there's a good chance you'll get sick.
As already mentioned, you need to know what you're doing and have the perfect environment to dry age correctly. And even if you did know what you're doing (you don't), and you had the perfect environment (you don't), the end result still wouldn't be good steakhouse quality when using Choice from the supermarket.
And another thing - I don't think proper dry aging is done with individual steaks. I believe it's done with a huge chunk...and the mold is cut off the huge chunk, and then the huge chunk is cut down into individual steaks.
Why are you reluctant to go to a good butcher? The cost?
You said you were looking for good steakhouse quality, not "better than just straight out of supermarket".
Again, if you want the high quality stuff, you have to go to a good butcher and pay up for Prime. You can even get it already dry aged.
But if you are ok with "better than just straight out of supermarket" then I'd say just use a decent marinade. You are not going to get good results attempting to dry age in your refrigerator...and there's a good chance you'll get sick.
As already mentioned, you need to know what you're doing and have the perfect environment to dry age correctly. And even if you did know what you're doing (you don't), and you had the perfect environment (you don't), the end result still wouldn't be good steakhouse quality when using Choice from the supermarket.
And another thing - I don't think proper dry aging is done with individual steaks. I believe it's done with a huge chunk...and the mold is cut off the huge chunk, and then the huge chunk is cut down into individual steaks.
Why are you reluctant to go to a good butcher? The cost?
yes , aging is never done with individual steaks when done right ...they are big chunks of meat with just the right fat coating
I remember reading that another reason that home cooks don't get that restaurant steak taste is that most of us don't have ovens/broilers that go up to the high temperatures that a steakhouse oven does.
I was in Swedish Lapland last summer and had bear meat for the first time. It was delicious. I was staying in this small town (equivalent to what we’d consider the rural south or rural Midwest ) where most of the men and even many women walked around wearing hunting gear. The local butcher shop had the most delicious array of meat including bear, moose, and reindeer.
You said you were looking for good steakhouse quality, not "better than just straight out of supermarket".
Again, if you want the high quality stuff, you have to go to a good butcher and pay up for Prime. You can even get it already dry aged.
But if you are ok with "better than just straight out of supermarket" then I'd say just use a decent marinade. You are not going to get good results attempting to dry age in your refrigerator...and there's a good chance you'll get sick.
As already mentioned, you need to know what you're doing and have the perfect environment to dry age correctly. And even if you did know what you're doing (you don't), and you had the perfect environment (you don't), the end result still wouldn't be good steakhouse quality when using Choice from the supermarket.
And another thing - I don't think proper dry aging is done with individual steaks. I believe it's done with a huge chunk...and the mold is cut off the huge chunk, and then the huge chunk is cut down into individual steaks.
Why are you reluctant to go to a good butcher? The cost?
Living in Queens, I dont think there are any classic American butchers that dry age left here anymore. Do you know any? I can go as far as West Point if need be.
I believe there is still an Ottomanelli on Bleeker Street, just East of Seventh Ave,. They closed the one on 93rd and Lex before I had a chance to try them, dammit.
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