Cookaholics Bulletin Board

You guys probably already know this. I don't recall where I picked it up at.

Okay, well we all know that when we dry age beef, you get those lil crusty bits that are a total pain to shave(well, to me they are, as I hear "Mom" about 1000 times a day), anyway, I took cheesecloth and wrapped around the rib, this allows for air circulation and seems to inhibit the dried bits. It may be that it takes longer, or slows down the process, but I think I aged mine for 5 or 6 days this time. No crusty bits to shave. Tim?

Crystal,

This is an excellent idea given the low humidity of our refrigerators. Restaurants/butcher typically dry age at high humidity (60%-70%) to slow the surface evaporation rate. This will appropriately slow that evaporation but probably does not slow the aging process. (That could be tested.)

I'm used to shaving and don't mind the process. I like to take the crust off and poach it in butter. It gives my Lipitor some excercize.

After consideration, I think this is the only way to go. I have done a number of roasts to 20-28 days. I should get out the cheese cloth and go for 60-80 days.

Thanks,

CC

<footsteps>
Crystal enters room, ermine stole off sceptre down.
Tim you've known about! and done this for years. Haven't you?..?...

O

You ask HOW I know this? After I asked, I Kurtgoogled it. in olden time, b4 the 5-7 day time.... this is HOW they did it!

Hugs,
c

Crystal,

Actually, I have done it for as long as 28 days. Years would yield a pretty shriveled chunk.

CC

Dry-Aging Steak at Home

( )
Add speed reader to my working mom, chauffeur, nurse, psychiatrist, nonexistent $200,000/yr job. I found it on askthemeatman.com(remember him?). So, I am thinking I can't patent this one.....

Yet one more example of how CI takes credit for information published by others first...

Don't get Tim started on this one.

Amy

Don't get Tim started....

I'm getting ready to start a new thread exploring this in depth. But, we have to have definitive study.

CC

Ahhhh, but you and I have discussed this for years.

Let me get you started. If I have time, I'll provide examples.

Zuni chicken
My favorite cobbler topping, the cookie batter dough, circa 96(remember me badgering because master fruit cobbler recipes were missing--also note print version has error, not corrected for months, but misprint with refinement is better, IMHO )
Deconstructed turkey belongs to Julia, unless she ripped someone off. In all due respect, I've seen lots of things borrowed/expounded upon from Julia
Southern cornbread, but, at least Pam gave credit when she filched, see cobbler.
Chicken stock

Don't get me started, lol

And Julia stole everything. And, of course, never claimed otherwise.

It is tricky, we all borrow and lift from here and there, though they should acknowledge it far more often. I think CI's bigger transgressions involve not admitting they have done it before. Especially when they knock their own recipes.