Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
Yesterday's All Things Considered featured a discussion with John T. Edge, food writer and
director of the Southern Foodways Alliance. Today, Edge is having a
"steak-off," a quest for, as he calls it a "transcendent, platonic hunk of beef." The talk turns to
dry versus wet aging and Edge ultimately refers to Adam Perry Lang, formerly of Le Cirque and Daniel in New York City.
Lang gives a good overview of dry aging, likening the process to a grape becoming a raisin. There's also the obligatory
justification of the prices of dry aged meat. One detail I hadn't heard before was the benefit of dry aging multiple
cuts in the same room. Lang says the aromas that develop in the room carry over from one cut to the next, almost like
developing a sourdough starter.[Thanks to John C.]
Gym Teacher Arrested For Relationship With Student
Broke Stars: 11 Celebrities Who Went Bankrupt
Stonehenge Mystery Explained By Sound Illusion, Archaeologist Says
Social Security Is Failing Even Faster Than We Thought
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
WATCH: Nancy Grace Defends Her Controversial Comments About Whitney Houston
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Ford's clever Sports Illustrated Swimsuit ad features phantom model
44 Things You Didn't Know About U.S. Presidents
98-Year-Old's Birthday Surprise: Eviction Notice From Her Son
Trace Adkins Reunites With College Crush, 30 Years Later
NUDE ON TAPE: 300-Pound Man Strips, Steals Socks At Walmart
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
Man Finds Huge Surprise Inside Safe He Bought On eBay
Nick Cannon Hospitalized: Star Reveals New Serious Health Condition
Hitler's Love Child Reportedly Born To French Teen
Rick Santorum Picks Up Key Ohio Endorsement
Rihanna's Workout Plan Revealed
PHOTOS: Jen's Got A New Look!
BUCHANAN OUT AT MSNBC
HORROR: Dad Comes Home To Find His Wife Drowning Their Kids
Colbert's Mother Lorna Ill; Show On Hold
Teacher Suspended For Telling Hispanic Student To 'Go Back To Mexico'
Taste Test: Our Quest For A Standout Strawberry Jam
Brrr! Get Ready For Blizzards This Weekend
Westboro Baptist Church Members Plan Protest At Whitney Houston's Funeral
PHOTOS: See Princess Letizia's Fuchsia Dress
The Low-Down On Your Lady Parts
Florida Woman Murdered In Thailand; Boyfriend Eyed By Cops
25 Black Models Who Broke Barriers
Cruise Ships' Answer to Lonely Ladies: Gentlemen Hosts
2-05-2006 @8:27PM youngsir said... dry aged beef = absolutely wonderful
Reply
2-06-2006 @1:29AM Ed said... Truly wonderful, yes.
The reason for the cost is threefold:
1) The steak will lose about 15-20% of its weight during dry aging due to water loss and trimming.
2) Maintaining an area for dry aging isn't cheap. Basically requires a dedicated, ideally walk-in, fridge with good airflow and humidity control
3) You have to keep a ton of money in inventory, since you're buying the meat 3-10 weeks before you can sell it.
You can actually dry-age a bit at home. Take your big hunk of meat, like a whole rib roast, and put it on a rack over a sheet pan or pyrex dish or whatever in the coldest part of your fridge. Rotate/flip it once or twice a day for about five days. It's MUCH better than not doing anything. Give it a shot.
Reply