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Tenderloin Dry Age?

jawilsonjawilson Posts: 20
edited 3:11PM in EggHead Forum
So I posted a report from my trip to Restaurant Depot this past weekend here.

[url]http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1054352&catid=1#

I picked up the 6 pound prime grade tenderloin and am now wondering what to do with it. Should I dry age it? If so, will I be ok to leave it uncovered in my fridge?

Should I trim it up and freeze it?

And before you suggest it, I am not cooking up a $70 piece of meat to eat right now.[/url]

Comments

  • stikestike Posts: 15,597
    wet age if you want. dry aging is primarily for something that has a lot of fat and which will really benefit from that fat being condensed.

    on the other hand.... dry aging it will also condense the overall beefiness, because you are getting rid of water, which is flavorless.

    i might try wet aging for a few weeks followed by maybe a two week dry age (stopping when it looked to be enough).

    tenderloin is already tender, but you'll get some extra flavor from the enzymes too. just no boost from and condense beef fat (no marbling)
    ed egli avea del cul fatto trombetta -Dante
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