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Dry Aging...? Am I Ready ??
Comments
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My wife and I both like dry aged beef. She is alright with giving this a whirl. But she isn't alright with giving me fridge space for a 26lb hunk o cow for a month and a half in the main fridge. Then add her looking at it for that time aswell. I think I'm going to steak this beast out tonight and wait on the fridge to mellow. I'd hate for it not to taste like what we want cause I didn't wait.
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chunk off a roast and try aging that in the fridge. don't need to do the whole thing. just can't age single steaks.
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If it is still in the cryo, maybe let it ride in the cryo for a couple weeks until the smell of the new fridge begins to fade?
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If the fridge is stinky, sounds prudent. Put a couple boxes of baking soda in the fridge to absorb odors.RiverRatSkier said:If it is still in the cryo, maybe let it ride in the cryo for a couple weeks until the smell of the new fridge begins to fade?
______________________________________________I love lamp.. -
i agree. except for i can't believe you subscribe to the baking soda myth!nolaegghead said:
If the fridge is stinky, sounds prudent. Put a couple boxes of baking soda in the fridge to absorb odors.RiverRatSkier said:If it is still in the cryo, maybe let it ride in the cryo for a couple weeks until the smell of the new fridge begins to fade?
if you can force the fridge air through some activated charcoal, sure. hahah but not baking soda. merely sitting there in a box with the lid open isn't going to somehow get the air to move into and be filtered by the baking soda.
a while back we had folks putting regular charcoal in their fridge thinking it would suck up odors magically. it did affect odors. made the fridge smell like VOCs (fresh lump).
i know you know about activated charcoal, which is totally different than 'regular' charcoal. and what it takes to make activated charcoal work as a filter should be enough to convince a reasonable person that plain old baking soda ain't gonna do it.
c'mon man. not you. not yoooouuuu?!?!?!
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Well, now you just blew the placebo effect. Thanks.Darby_Crenshaw said:
i agree. except for i can't believe you subscribe to the baking soda myth!nolaegghead said:
If the fridge is stinky, sounds prudent. Put a couple boxes of baking soda in the fridge to absorb odors.RiverRatSkier said:If it is still in the cryo, maybe let it ride in the cryo for a couple weeks until the smell of the new fridge begins to fade?
if you can force the fridge air through some activated charcoal, sure. hahah but not baking soda. merely sitting there in a box with the lid open isn't going to somehow get the air to move into and be filtered by the baking soda.
a while back we had folks putting regular charcoal in their fridge thinking it would suck up odors magically. it did affect odors. made the fridge smell like VOCs (fresh lump).
i know you know about activated charcoal, which is totally different than 'regular' charcoal. and what it takes to make activated charcoal work as a filter should be enough to convince a reasonable person that plain old baking soda ain't gonna do it.
c'mon man. not you. not yoooouuuu?!?!?!
You commented earlier, correctly, that "perceived" tastes can be off-putting.
Baking soda works fine removing very acidic or alkaline gasses from the atmosphere. Activated charcoal is good at removing most everything else.
Anyone can make activated charcoal. Bust up or grind some lump. Spread it out on a baking sheet. Bake it at 500 for couple hours. Put in refrigerator. You can re-generate it by baking it again.
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RiverRatSkier said:If it is still in the cryo, maybe let it ride in the cryo for a couple weeks until the smell of the new fridge begins to fade?
Why even do that? Steak this one out buy another after I do a few cases through the new fridge(door open air exchange). -
FWIW - removing gasses is much different that removing particulates (solids). You don't need forced air through a filter media. Gasses will try to reach an equilibrium of concentration which, in an enclosed space like a bag, box or refrigerator make desiccant and charcoal bags effective. Same with liquids.
______________________________________________I love lamp.. -
activated charcoal, sure.
but a box of baking soda...
that's just a good sales tactic
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That's what the air exchange would do. Allow gasses to leach from the materials to the air space then out when the door is open. The solution for pollution is dilution.nolaegghead said:FWIW - removing gasses is much different that removing particulates (solids). You don't need forced air through a filter media. Gasses will try to reach an equilibrium of concentration which, in an enclosed space like a bag, box or refrigerator make desiccant and charcoal bags effective. Same with liquids. -
Because you are still aging when in cryo. Sure it's wet vs. dry. But still aging. Or just have some non-aged steaks and move on to aged later as you are suggesting. 100% your call, I just thought you were looking for options.CanadianAnvil said:RiverRatSkier said:If it is still in the cryo, maybe let it ride in the cryo for a couple weeks until the smell of the new fridge begins to fade?
Why even do that? Steak this one out buy another after I do a few cases through the new fridge(door open air exchange).
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Wet aging tenderizes the meat through enzymes, primarily.
Dry aging is through moisture loss and a crust with various fungus, notably Thamnidium, which produces enzymes that compliment the existing enzymes that tenderize the muscle tissue, plus there is oxidation of fat, which adds to the characteristic taste of dry aged meat.
______________________________________________I love lamp.. -
on the oxidation of fat, is this where i get that metallic taste from sometimes with aged beef, maybe a piece more oxidized than others. seems i get it were fat is closer to the bone
fukahwee maineyou can lead a fish to water but you can not make him drink it -
No one home aging is getting that fungus inless they inoculate thoughnolaegghead said:Wet aging tenderizes the meat through enzymes, primarily.
Dry aging is through moisture loss and a crust with various fungus, notably Thamnidium, which produces enzymes that compliment the existing enzymes that tenderize the muscle tissue, plus there is oxidation of fat, which adds to the characteristic taste of dry aged meat.
we're aging. Plus condensing.
the tenderizing we are benefitting from is from proteins (zero flavor) being broken down into amino acids by enzymes already in the meat.
A beand new fresh steak has red meat and fat. The red meat has no flavor other than rhat from the fat. The far is diluted with water
home dry aging adds flavor from the protein being broken down, and loses the water (in the fat and flesh) which condenses it.
Haven't seen any pics here ever of meat with desirable funguses on them.
And never had them kick in in my fridge. Personally[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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