txdvr
Fire Starter
Thanks Al, I think that is the key... "If I can afford it!"
I will consider getting a new "Used" fridge...
I will consider getting a new "Used" fridge...
Not a strange question at all.
Strange question, but my Costco offers a decent deal on Choice Boneless rib roasts... I noticed that on this thread, people were using the Bone in version of rib roasts.
I know when you cook meat with the bone, the flavor is typically better, but is the same true with dry aged beef?
Costco does have bone in rib roasts around Christmas, but I am wondering if I had to have the bone to get the great aged flavor?
Thank you for the help.
TXDVR
I know that Umai Drybags makes a tenderloin kit. So at least using their method it is possible. On their website in the "Help and How to's" section under "FAQ'S" they have a section on tenderloin. Give it a look.Is it worth aging a tenderloin? Or is it too small to allow the loss from drying/trimming?
To put it jokily, not many would care to eat shoe leather. The good stuff is on the inside.
Besides aesthetics, is there a purpose to trimming? Isn't that just super concentrated flavor? I know it's likely to be tougher than the sliced pieces, just wondering if there are any safety reasons to do it, or if it's just what everyone does, so everyone does it.
To put it jokily, not many would care to eat shoe leather. The good stuff is on the inside.
Besides aesthetics, is there a purpose to trimming? Isn't that just super concentrated flavor? I know it's likely to be tougher than the sliced pieces, just wondering if there are any safety reasons to do it, or if it's just what everyone does, so everyone does it.
Yes, go for it, my opinion is, it would be a shame for someone who loves beef to go through life without having eaten a properly dry aged steak, at least once in their life, regardless of the price.
Tom, you just brought up several questions that, unfortunately, can't be answered, but it does bring things into a better perspective. As for price, the buffet was around $12 or $14 (seemed reasonable for the food that was available), while the PR to order was $18 or so for a 10oz, and around $24 for a 18oz, if memory serves me (I haven't been back since)...served with the usual baked potato, horse radish cup and a side of your choice of garden veggies, or rice pilaf. It does seem that the price is quite low, if it were a well-pepared dry-aged cut of beef, now I think about it.
I would be looking for a price between $100 and $225 for an exceptional steak.
Great advice that if they are not known for serving a great dry-aged cut of beef that it's likely not a good choice. I think my wife and daughter will hear me next time I warn them about such things.
I'll keep reading and learning. Dry-aging doesn't seem difficult at all. I just need to commit a little space in my smallest fridge, add a small fan (and possibly a timer) and let it happen.
To clarify for others, I don't intend to deter anyone from dry-aging, as I think it is a great way to expand your culinary skills and experiences, not to mention the obvious...a great dining experience...if aging, prep and cooking are accomplished in an acceptable manner. This hotel dining room experience was just an example of how things can take a strange turn, but that can happen with with any food. Dry-age to your heart's content!!!
Eric
Glad you found the thread. Meat will readily take on odors. I would suggest you remove all but the meat.
Great article! Got my juices flowing and I can't wait to give this a try. I originally found this thread while researching the "Steakager" and I'm so glad I did. I have a question about the contents of the refrigerator I plan on using. It is a old side by side that was retired a few years back and found its way into the garage. We use it primarily for beverages but do keep some produce in it. By having the produce in there will it interfere with the aging process or cause flavor issues?