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Posted: 10/26/2013 10:45:46 AM EDT
[#1]
Are they waking up stiff, slow to get moving ?
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Posted: 10/26/2013 10:49:54 AM EDT
[#2]
Getting divorced?
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Posted: 10/26/2013 10:52:08 AM EDT
[#3]
Quote HistoryQuoted: Are they waking up stiff, slow to get moving ?  |
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Posted: 10/26/2013 10:52:10 AM EDT
[#4]
Slowly, tenderly massaging .
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Posted: 10/26/2013 10:56:56 AM EDT
[#5]
I usually buy a whole choice bone out rib eye primal, put it in a big Pyrex dish and put it in one of the big droors in the fridge, let age for how ever long you want I usually do between 7-14 days, and then roast it hot and fast via Alton Brown and then shut it off and watch the thermometer after a few hours.
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Posted: 10/26/2013 10:58:52 AM EDT
[#6]
Probably not the right forum to ask this question, but the responses will be very interesting!
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Posted: 10/26/2013 10:59:36 AM EDT
[#7]
Another Nancy Pelosi thread? Damn...
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Posted: 10/26/2013 11:00:52 AM EDT
[#8]
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Posted: 10/26/2013 11:05:51 AM EDT
[#9]
There are 2 methods most people use, wet aging or dry aging. I never messed with wet aging, so I don't know much about it.
I covered my primals in cheesecloth and set them on a wire rack, over a sheetpan, in the walk-in. 14 - 16 days gives the natural enzymes time to break down the mussel fibers making it very tender. Minimal trimming gets any rind off before final cutting. |
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Posted: 10/26/2013 11:08:54 AM EDT
[#10]
I cried when I put my dog down. It's OK to cry even it it is cattle. Maybe start a cattlerday site to help the pain.
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Posted: 10/26/2013 11:15:16 AM EDT
[#11]
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Posted: 10/26/2013 11:27:57 AM EDT
[#12]
I was under the impression that you needed circulation that's not available in a normal fridge.
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Posted: 10/26/2013 11:31:56 AM EDT
[#13]
Good info so far thanks
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Posted: 10/26/2013 11:34:58 AM EDT
[#14]
Quote HistoryQuoted:
There are 2 methods most people use, wet aging or dry aging. I never messed with wet aging, so I don't know much about it. I covered my primals in cheesecloth and set them on a wire rack, over a sheetpan, in the walk-in. 14 - 16 days gives the natural enzymes time to break down the mussel fibers making it very tender. Minimal trimming gets any rind off before final cutting. That's what I do, minus the walk-in and cheesecloth. I put mine on a rack, in a roasting pan in the frige. I put a dry, clean, towel over the top and switch it out every day. I usually age our Christmas Prime rib this way and have gone as long as ten days without spoiling it. I wouldn't try going any longer as a frige is not as accurate or reliable in temps as a walk-in. It will smell a bit funky and look a bit cruddy, but trust me, it works. If you see any light brown or green fuzzy shit on it, you did something wrong. Just make sure you thoroughly wash it and dry it and keep it dry. Also put it in the lowest part of your frige and keep other foods away from it and avoid spilling shit on it if you have wire type racks. |
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Posted: 10/26/2013 11:45:52 AM EDT
[#15]
May not be ideal to use your fridge but it works for me.
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Posted: 10/26/2013 11:52:07 AM EDT
[#16]
Quote HistoryQuoted:
Another Nancy Pelosi thread? Damn... 
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Posted: 10/26/2013 11:52:42 AM EDT
[#17]
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Posted: 10/26/2013 11:53:19 AM EDT
[#18]
Congrats Motor Mouth. You are no longer a chimp. You are now our google. For when we absolutely positively won't look stuff up.
Thank you sir. |
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Posted: 10/26/2013 12:01:46 PM EDT
[#19]
One more.
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Posted: 10/26/2013 1:22:42 PM EDT
[#20]
Thanks all
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Posted: 10/26/2013 1:29:10 PM EDT
[#21]
I've never really bothered with aging, if you cut it up before sticking it in the microwave, it all cooks even and not hard to cut.
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Posted: 10/26/2013 1:29:48 PM EDT
[#22]
Quote HistoryThose are some steaks right there. Bravo, Sir. 
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Posted: 10/26/2013 1:29:55 PM EDT
[#23]
Quote HistoryQuoted: I've never really bothered with aging, if you cut it up before sticking it in the microwave, it all cooks even and not hard to cut.  |
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Posted: 10/26/2013 4:19:06 PM EDT
[#24]
I believe Alton Brown had a video on DIY dry aging. Check Youtube.
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Posted: 10/26/2013 4:21:41 PM EDT
[#25]
Quote HistoryQuoted:
Are they waking up stiff, slow to get moving ? Stole my joke! I was going to say I had an aged beef he could cook--he don't move to fast and he won't even notice the fire you build under him. |
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Posted: 10/26/2013 4:36:24 PM EDT
[#26]
I won't do it.
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