| Author | Thread |
|
|
08/31/2005 02:46:50 PM · #1 |
Robert...a week and a half ago or so you told us how to age beef...I told my wife about it, and she went out and bought some "day-old" ribeyes at half price. I put them on a plate and covered them with dry paper towels for 10 days in the refrig. Yesterday we pulled them out, yikes! - they looked pretty strange...pretty black and dried up looking. Well, I went ahead and threw them on the bbq grill and I've got to tell you...they were awesome! The flavor was incredible...all the way through...and the steaks were so tender and juicy, I could hardly believe it.
Thanks so much for sharing that tip...not only will it save a lot of money per steak, but it will certainly improve them for us. Can't wait for the next batch to get cured!
|
|
|
|
08/31/2005 02:50:15 PM · #2 |
We know that...but does he roll??? :-P
heeheeheeheehee
|
|
|
|
08/31/2005 02:51:33 PM · #3 |
ROTFLMAO! I'm glad someone was brave enough to try it. I have the HARDEST time convincing anyone to. When I cook steak they refuse to believe it's not prime beef, they think I'm making a story up. 10 days is pushing the envelope, though. Be careful. Give 'em the smell test every day after 4-5 days. DID you smell these before you cooked 'em? If they had that rich, beefy smell they were spot-on. When they start to go, though, they go real fast; get a little ammoniac-smelling, and you feed 'em to the dog. It's happened to me a couple times...
I'm glad it worked for you :-)
R.
|
|
|
|
08/31/2005 02:56:19 PM · #4 |
We've done something similar many times, but with hamburgers in Saran wrap we forgot about in the back of the fridge, does that count? they turn from the usual red, to brown.
|
|
|
|
08/31/2005 02:58:25 PM · #5 |
Man...you guys still eat flesh???
;-)
|
|
|
|
08/31/2005 03:01:07 PM · #6 |
I do it with roasts too. By a cheap roast that would normally be tough and try it. I wrap in cheese cloth and leave in frig. for 5 days.
|
|
|
|
08/31/2005 03:01:49 PM · #7 |
Originally posted by rgo:
Man...you guys still eat flesh???
;-) |
MMMM BACON... |
|
|
|
08/31/2005 03:03:27 PM · #8 |
Originally posted by dsmeth:
I do it with roasts too. By a cheap roast that would normally be tough and try it. I wrap in cheese cloth and leave in frig. for 5 days. |
There ya go! Cheesecloth is good, btw, better than towels. I don't use paper towels as a rule, I wrap with clean kitchen towels. This works well with any beef, works well with lamb too. Not a good idea with pork, and a distinct no-no with fowl, which spoils very rapidly.
R.
|
|
|
|
08/31/2005 03:03:30 PM · #9 |
Robert, you're a pretty popular guy around here.... Two days and two threads with your name in the title of the post!!!
|
|
|
|
08/31/2005 03:04:16 PM · #10 |
Originally posted by bear_music:
ROTFLMAO! I'm glad someone was brave enough to try it. I have the HARDEST time convincing anyone to. When I cook steak they refuse to believe it's not prime beef, they think I'm making a story up. 10 days is pushing the envelope, though. Be careful. Give 'em the smell test every day after 4-5 days. DID you smell these before you cooked 'em? If they had that rich, beefy smell they were spot-on. When they start to go, though, they go real fast; get a little ammoniac-smelling, and you feed 'em to the dog. It's happened to me a couple times...
I'm glad it worked for you :-)
R. |
Looking back, it was only 8 days...my wife gave them a smell test - said they didn't smell "bad" - she's usually pretty good at that. She was a bit skeptical, but I told here you could be "trusted" - after all, you ARE a photographer(LOL). Oh yeah...and a chef.
Next batch will get 6-7 days max I think.
|
|
|
|
08/31/2005 03:04:26 PM · #11 |
Originally posted by ldowse:
Robert, you're a pretty popular guy around here.... Two days and two threads with your name in the title of the post!!! |
Yeah, I know. Pity they ain't about what a world-class shooter I am... My scores lately are, ummm.... distinctly average...
R.
|
|
|
|
08/31/2005 03:07:08 PM · #12 |
Originally posted by rgo:
Man...you guys still eat flesh???
;-) |
I do, but not like this, LoL!
|
|
|
|
08/31/2005 03:13:11 PM · #13 |
Originally posted by bear_music:
Originally posted by ldowse:
Robert, you're a pretty popular guy around here.... Two days and two threads with your name in the title of the post!!! |
Yeah, I know. Pity they ain't about what a world-class shooter I am... My scores lately are, ummm.... distinctly average...
R. |
Oh, I don't know... IF you entered in the D&L challenge, I think I have seen your shot! If it's not yours, it's definitely your style. If I'm right... it's a spectacular shot...
Wow.. that's a bunch of "if's"
|
|
|
|
08/31/2005 05:37:13 PM · #14 |
Book recommendation:
My Year of Meat, by Ruth Ozeki
If you ever wanted to know where the term "sidewinder" originally came from, the book will be a good enough read just for that.
|
|
|
|
08/31/2005 05:45:13 PM · #15 |
Originally posted by bear_music:
Not a good idea with pork, and a distinct no-no with fowl, which spoils very rapidly.
R. |
Quite. Good fowl should be hung in a outhouse for around a week before you dress it. And if dressing it doesn't make you gag, you've got a wrong 'un.
e |
|
|
|
08/31/2005 06:31:22 PM · #16 |
Originally posted by rgo:
Man...you guys still eat flesh???
;-) |
I'm with you on this one. My husband and kids eat meat but I just cant stomach it. I havent eaten it in 15 yrs. (since i was pregnant with 1st baby). Just cant seem to eat it. I do VERY occasionally have a lamb chop but only if i absolutely crave it.
edited to add you do ROCK bear. Sorry, forgot what the thread was about :)
Message edited by author 2005-08-31 18:32:34.
|
|
Home -
Challenges -
Community -
League -
Photos -
Cameras -
Lenses -
Learn -
Help -
Terms of Use -
Privacy -
Top ^
DPChallenge, and website content and design, Copyright © 2001-2026 Challenging Technologies, LLC.
All digital photo copyrights belong to the photographers and may not be used without permission.
Current Server Time: 05/10/2026 10:28:58 PM EDT.
