Dinner thread...What's cooking...

[snoseek]

IS dry aging something that can be done at home or is that risky?

Not on the same level but yes you could leave a stip steak (pat dry first) unwrapped for a day or two in the fridge and that would dry it out and concentrate the flavor some more. In restaurants i have dry aged my own stuff wrapping in towels and changing every couple days.

 

[deadheadskier]

Not on the same level but yes you could leave a stip steak (pat dry first) unwrapped for a day or two in the fridge and that would dry it out and concentrate the flavor some more. In restaurants i have dry aged my own stuff wrapping in towels and changing every couple days.

Snoseek is on the money here. The challenge with dry aging at home is that most people buy just individual steaks for home, so there's really no excess beef that's hit the air for a long time to trim away before you eat it. Typically if I buy a steak at a store, I'll unwrap it in the morning for cooking in the evening , though as snoseek said, you could leave it for a couple days.

I read steeze's comment about freshness today and chimed in because I was visiting a customer today who was on day 32 of dry aging some beef I had sold him. When he received it, it was beautiful red 17 pound ribeye. Today it's about 12-13 pounds and black and crusty. He's holding off until next weekend to sell it at which point the chef will trim the fat cap and any area that was exposed to air during the process. The only thing that put me off is that this beef is sitting out in walk in cooler that has all his produce etc in it and I personally would be concerned about cross containimation with the other items in the cooler.

I'm actually getting in a whole strip tomorrow of about 14 pounds, of which I will sample out 8 pounds worth of strip steaks to customers, grind the 2 pound butt end leaving me four pounds for personal use. Normally, I'd trim the remaining 4 pounds down to (4) 12 ounce steaks, but I'm considering aging it and harvesting (2) DANK 12 ounce strips in a few weeks after I trim the oxygen exposed areas and the excess fat that I will leave on it. I'm just a tad leary though of cross containimating the other food in my fridge.

 

[GrilledSteezeSandwich]

I'm just happy eating a normal steak...lol..

 

[deadheadskier]

I'm just happy eating a normal steak...lol..

for point of comparison, next time you buy a steak; cut it in two pieces. Re-wrap the one piece, but leave the other sitting out on a plate in your fridge overnight and through the next day, just check it a couple of times and pad away the blood/moisture with a cloth. Cook them both at the same time the following evening and report back which one has the better flavor and texture.

the funny thing is that this is nothing new. Prior to refrigeration, practices like this and salt curing etc, were what the poor did hundreds of years ago, while the rich ate fresh beef. Now the rich are eating what the poor used to eat and the poor are eating what the rich used to eat. It's kind of like how jail prisoners in the 1800's in Maine were fed lobsters.

 

[GrilledSteezeSandwich]

for point of comparison, next time you buy a steak; cut it in two pieces. Re-wrap the one piece, but leave the other sitting out on a plate in your fridge overnight and through the next day, just check it a couple of times and pad away the blood/moisture with a cloth. Cook them both at the same time the following evening and report back which one has the better flavor and texture.

the funny thing is that this is nothing new. Prior to refrigeration, practices like this and salt curing etc, were what the poor did hundreds of years ago, while the rich ate fresh beef. Now the rich are eating what the poor used to eat and the poor are eating what the rich used to eat. It's kind of like how jail prisoners in the 1800's in Maine were fed lobsters.

I;ll give it a try..I like experiements..

 

[Moe Ghoul]

Actually, the rich ate rotten meat as well, that's why they invented sauces back in the day. Sauces were originally a masking recipe for ripe meat.

 

[GrilledSteezeSandwich]

bump..pizza hut thin and crispy..seems like the best thing ever...mmmmm

 

[Moe Ghoul]

Lasagna sauce is simmering, just gotta boil off the noodles and make the ricotta mix. Looks like lasagna for dinner.

 

[o3jeff]

With all this talk about steak I picked up a porter house this morning that I plan on grilling shortly.

 

[GrilledSteezeSandwich]

I talked myself out of Pizza hut as it's too many calories..so I'm eating some fish with lemon/pepper flavoring..200 calories for two little fillets..but breakfast tomorrow morning is going to be dank..

 

[GrilledSteezeSandwich]

With all this talk about steak I picked up a porter house this morning that I plan on grilling shortly.

TR..I wish I had a grill..I always broil steak..I don't have any outdoor space at my apartment..maybe a good thing so I don't blow up the neighborhood..lol

 

[o3jeff]

I will cook almost all my meals out on the grill year round. If I had to always use an oven to cook I would eat out quite bit like you do.

 

[hardline]

just ordered pizza and a sausage parm.

 

[bvibert]

Frozen pizza and fresh broccoli, yummy. Much better than moldy steak... :lol:

 

[severine]

The frozen pizza, BTW, was organic thin crust with spinach and feta. Not bad. Not great either but it was edible.

 

[deadheadskier]

. Much better than moldy steak... :lol:

I'm gonna start the moldy steak process tomorrow. I'll post a TR in three weeks when it's done and eaten

 

[GrilledSteezeSandwich]

i'm Gonna Start The Moldy Steak Process Tomorrow. I'll Post A Tr In Three Weeks When It's Done And Eaten

Jea!!!!!!!!!!!!!!!!!!!!

 

[andyzee]

 

[GrilledSteezeSandwich]

salad with ginger dressing
hot dog...hamburger..no rolls
corn on the cobb..
iced tea..

I'm definitely down a few pounds for the first week of my diet..

 

[deadheadskier]

Kermit?