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/ck/ - Food & Cooking

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4273960 No.4273960 [Reply] [Original]

What's the point of 'dry aging' steaks? Sounds kind of gross to me, I would figure fresh kill steaks would be much better. I may go try a 'top' steakhouse here in town that does it, but what benefit does this process have?

pic related.

>> No.4273970

>>4273960
Organic reducing of meat

>gives it alot of flavor

That's about it really.

>> No.4273983

Here's a writeup by Harold Mcgee, author of On Food and Cooking

http://gizmodo.com/5866754/the-science-of-taste-or-why-dry+aged-meat-is-so-damned-delicious

>> No.4273990

>>op's pic

hhhrrrrrrnnnnnnngghggggghhhhhhhhhhhh

>> No.4274012

Basically dry aging reduces the amount of water in a cut of meat, thus intensifying its inherent meaty flavors.

>> No.4274033
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4274033

>>4274012
You don't say?

>> No.4274060

>>4274033
well obviously op didnt know that dick

>> No.4274086

>>4274012

That's not the most important aspect of what's going on during the process though

>> No.4274105

fresh is best for raw, dry aged for cooked

>> No.4274108

>>4274033
>someone asks question
>question is answered
>snarky sarcastic remark about the answer being obvious
So you are the resident shitposter then?

>> No.4274123

>>4274108
see
>>4273970


>Snarky remark about the answer being obvious
>shitposter

There's no connection there at all. If anything you're very post is a shit post since you contributed nothing to the thread, never gave any information and posted only to sage and derail the thread by starting an argument.

And i'm shitposting?

>> No.4274122

>>4274108

I assume you're talking about that obnoxious new tripfag who feels the need to post in every thread. It's like Sceak all over again. Just filter and move on.

>> No.4274142

>>4274123
>And i'm shitposting?
Yes. I see you shitting up many threads. Please die in a fire.

>> No.4274144

>>4274123
Yes.

>> No.4274417

>>4274123
Yep.

>> No.4274418

>>4274123
yes, pls leave

>> No.4274427

When you age a steak, you actually allow it to break down and decompose a bit. Aged steaks caught on in the heyday of the rail boom, cattle got slaughtered in st Louis and the beef was shipped out all over the country. I prefer the taste of fresh venison to rotting beef any day, personally.

>> No.4274434

>>4274123
Yes, you are shitposting. You are a tripfag on an anonymous message board, no? Have you considered slitting your wrists? It would probably give you the attention you crave AND let everyone know what a special little snowflake you are.

>> No.4274435

>>4273960
By dry aging, you reduce the water content of a steak, meaning the meat itself now constitutes a larger portion of the total mass, meaning a stronger meat flavor. Of course, if you do it TOO much, you'll dry the meat out and it'll come out tough. You have to balance it.

>> No.4274484

>>4274435
Yes and the meat begins to enzymatically break down, which contributes a lot of flavor (most of the "age" in the flavor, if that makes sense).

Also be aware that it'll be expensive. Because of both water loss and loss from trimming away of the lightly molded/dry exterior, you'll be paying for the size the steak was, not the size it currently is.

It's a nice experience, though. I'm more of a fish person but if you get the chance you should try it. Some people can't seem to taste the difference.

>> No.4274541

>>4274123
You're going through the "Must post in every thread to make my voice heard" phase. It happens.