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Cool Stuff You Just Bought

Ralph Wiggum
in Off-Topic

Featured Replies

#4911
9 minutes ago, Ford Freak said:

I dont get the "dry age " meat thing. 

It removes a lot of the moisture in the meat, making the meat and the beef flavour denser/more intense (~10% loss of weight)

A "normal" steak can lose close to that when cooking, so the weight loss isn't significant, but the intensity gained is.

 

It allows the break down of the protein/fibres in the cut, making the meat a lot more tender  - "melt in the mouth"

 

It ages the fats, making them creamier and more flavoursome

 

Going over 60 odd days brings on a "nutty funk" to the meat which many find exceptional, others find off putting.

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    #4912

    oh wow did not know any of this, went back and re watched the videos,,,,dang looks good.

     

    but totally thought dry age was like leaving it on the shelf like cheese to get mouldy or something. yer I dont get out much. 

    • Like 1
    #4913

    When I get to 100 posts I'll put her butt on here:leghump:

    • Haha 2
    #4914

    yer but google has plenty of butts to copy n paste so

    #4915

    Butt.

     

    depositphotos_54787165-stock-photo-cigar

    #4916

    whats butts are you into arronm :/

    #4917

    He likes big butts he can not lie [emoji1787]

    #4920

    Dear god that looks like amazing steak! How much per kg?

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