45 days in 48 hours?

Jeepster47

Saw this article about dry-aging beef in about 5% of the normal timeline:

http://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji?mbid=synd_foxfood

Possible? Dumb?  Best guess results?

bgebrent

Just won't be the same.  "Less tender", "miso sweetness".  Maybe a hack you could try but without the true dehydration that occurs over 45 days, along with the aging, it's apples and oranges.  I'm BA test kitchen fan, this to me is fluff.

Jeepster47

Bumpity bump.

I normally see @RRP , @nolaegghead , and @Darby_Crenshaw talking about dry aging.  Think @ChillyWillis , @Wolfpack , @DMW , and @marysvilleegger have also done dry aging.  Do you guys agree with @bgebrent that doing a 48 hour process is a scam?

ChillyWillis

Well, it's an interesting read for sure but I think I'll stick to the tried and true dry aging methods. The thing that would worry me about using this method is that the author describes a sweet flavor that comes from the miso. For me that would be a deal breaker. I'm looking for a deep beefy flavor in my dryaged steak, not for a hint of sweetness. 

Plus there is something so rewarding about steaking out that subprimal that's been aging in your fridge for 45 days which rubbing a steak with miso on Wed and cooking it on Friday just can't match

Well worth the wait:

RRP

Fluff! There is probably surface drying but not much if any internal drying is my bet. I'll stick with my long boring wait method! 

marysvilleegger

I didn't even read the article .....   I think a wise man once said.... Patience Grasshopper....

HeavyG

I heard about that article on another forum a few weeks ago.

Went to Amazon to get some koji rice. Thought it would arrive in a couple days as usual. Turns out I didn't pay close attention to who the vendor was and it turns out it was shipped directly from Japan. Tracking tells me the package is in New York where it has sat (waiting for Customs I assume) for over a week.

Some day it will arrive and I can try it out.

I should have just gone to the local Japanese market first to see if they had it.

RRP

Here's some more to read about using the mold suggested - I will stick with old dried meat over moldy surface meat.
https://en.m.wikipedia.org/wiki/Aspergillus_oryzae

Darby_Crenshaw

I would just avoid the whole "simulated dry aging" talk and just let it stand on its own, like marinating or dry rubs or whatever

Once you get over the affront of someone 'daring' to try to dry age in 48 hours, you can maybe just try it for what it is, another way to prepare meat

i'd try one if someone offered it, sure

HeavyG

Darby_Crenshaw said:

I would just avoid the whole "simulated dry aging" talk and just let it stand on its own, like marinating or dry rubs or whatever

Once you get over the affront of someone 'daring' to try to dry age in 48 hours, you can maybe just try it for what it is, another way to prepare meat

i'd try one if someone offered it, sure

Right on!

HeavyG

RRP said:

Here's some more to read about using the mold suggested - I will stick with old dried meat over moldy surface meat.
https://en.m.wikipedia.org/wiki/Aspergillus_oryzae

Be careful. You don't want to go reading about the various bacteria, molds, fungi used in fermentation or other food making processes. Might keep you awake at night.

Me, tomorrow I'll be sautéing a pan full of sliced fungus in butter to go with my steak at dinner.

RRP

HeavyG said:

RRP said:

Here's some more to read about using the mold suggested - I will stick with old dried meat over moldy surface meat.
https://en.m.wikipedia.org/wiki/Aspergillus_oryzae

Be careful. You don't want to go reading about the various bacteria, molds, fungi used in fermentation or other food making processes. Might keep you awake at night.

Me, tomorrow I'll be sautéing a pan full of sliced fungus in butter to go with my steak at dinner.

That's cool! Enjoy!

blind99

I read that article and the outcome didn't sounds that tasty

bgebrent

Can't believe everything they print.  Sad that BA puts out this kind of fluff.

nolaegghead

I agree with Stike on this.  

Trumpet it as a unique technique to tenderize meat, but trying to sell it as a shortcut to dry aging seems to be a poor sell.  

The natives already have their pitchforks and lit torches and are declaring this "fluff" and worse. And they haven't even tried it.

bgebrent

nolaegghead said:

I agree with Stike on this.  

Trumpet it as a unique technique to tenderize meat, but trying to sell it as a shortcut to dry aging seems to be a poor sell.  

The natives already have their pitchforks and lit torches and are declaring this "fluff" and worse. And they haven't even tried it.

It's fluff my friend and I believe you are in agreement with my first post.  Science!  Science brother.  You've tried it?  Darby's tried it?  It's very simple on it's face that there is next to no drying and no aging.  Bring that to the butt blast and we'll all try it! However, you must supply the bourbon

Acn

bgebrent said:

nolaegghead said:

I agree with Stike on this.  

Trumpet it as a unique technique to tenderize meat, but trying to sell it as a shortcut to dry aging seems to be a poor sell.  

The natives already have their pitchforks and lit torches and are declaring this "fluff" and worse. And they haven't even tried it.

It's fluff my friend and I believe you are in agreement with my first post.  Science!  Science brother.  You've tried it?  Darby's tried it?  It's very simple on it's face that there is next to no drying and no aging.  Bring that to the butt blast and we'll all try it! However, you must supply the bourbon

You can't call it fluff without trying it either.
 
Basically your problem is a naming issue, and doesn't address whether or not it is an effective tool to enhance a standard supermarket steak that doesn't require a dedicated fridge and over 6 weeks.  

HeavyG

nolaegghead said:

I agree with Stike on this.  

Trumpet it as a unique technique to tenderize meat, but trying to sell it as a shortcut to dry aging seems to be a poor sell.  

The natives already have their pitchforks and lit torches and are declaring this "fluff" and worse. And they haven't even tried it.

It is pretty funny to see the reaction from folks that have never tried it and likely never will.

Kinda reminds me about seeing folks in various forums in the last few years laughing at the idea of sous vide - "So let me get this straight - you take some meat and put in in a ziplock bag and float it in a pot of hot water...and then eat it?!?!?!? F^^k that nonsense. F^^king hipster hippies."

Now of course you see that as more folks have actually tried sous vide many opinions have changed 180°.