What is dry aged beef? Since when is drier meat good?
video description
Don't remember all the details, but a hundred years or so ago a French ambassador was installed in Japan shortly after the Asian country was discovered by Europe in the 1800s. The Frenchman was enthralled with his new host country but was shocked that the Japanese did not dry-age their meats, especially their game meat.
He killed a Japanese pheasant and brought it to his mansion; the Japanese maid was about to pluck and cook it but -- to her horror -- the French ambassador instead told her to hang the dead but intact pheasant with a rope by the neck on the front porch until the bird was so rotted it self-decapitated under its own corpse-weight.
Over the following weeks, the (probably Buddhist) Japanese maid pled with her French employer to release the poor, disgraced bird early and either cook it or allow its body to return to nature with dignity as there was a strong, spiritual chance an ancestor's soul was tied up in the bird. The French ambassador reminded his maid that perfection can't be rushed and told her to leave the bird hanging until it was high, a culinary term used at the time to indicate when game meat had been sufficiently aged and was ready for cooking.
With a soft thud weeks later, the pheasant-corpse's neck separated and its body fell from the noose to the porch whereupon it was cooked and enjoyed.
Date: 2021-03-22
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Comments and reviews: 9
Orlando
My great grandparents used to live the whole winter from a few pigs slaughtered before Christmas. They bled the animal, gutted it, salted it (some smoked) and let it hang in a cellar or pack the cooked meat in fat. They had pork up to summer with no refrigeration. I've done dry ageing for the last couple of years and the steaks i make are amazingly good.
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My great grandparents used to live the whole winter from a few pigs slaughtered before Christmas. They bled the animal, gutted it, salted it (some smoked) and let it hang in a cellar or pack the cooked meat in fat. They had pork up to summer with no refrigeration. I've done dry ageing for the last couple of years and the steaks i make are amazingly good.
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mrmojorisingii
In the Faroe Islands I tried lamb that had been hung in a special kind of drafty shed where it's allowed to dry age and ferment for months. The result was almost indescribable. It looked nothing like meat. It was served like a jam in a pot, to be spread on bread. The cheesiness, funkiness, and tenderness were otherworldly.
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In the Faroe Islands I tried lamb that had been hung in a special kind of drafty shed where it's allowed to dry age and ferment for months. The result was almost indescribable. It looked nothing like meat. It was served like a jam in a pot, to be spread on bread. The cheesiness, funkiness, and tenderness were otherworldly.
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Irthevks
Cold dried meats are delicious. (Preparation: Salt it, cold smoke it lightly, let it dry completely)
The whole thing will be very hard, similar to the bark on a dry-aged piece of meat, and it's eaten raw sliced very thin.
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Cold dried meats are delicious. (Preparation: Salt it, cold smoke it lightly, let it dry completely)
The whole thing will be very hard, similar to the bark on a dry-aged piece of meat, and it's eaten raw sliced very thin.
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Tricky
Aging beef is amazing.
In Tokyo i had a 400 gram (14oz) Matsusaka Wagyu Rib Eye. It was 60 days dry aged then souvide medium rare seasoned with ground black truffle pepper and Moshio Sea Salt
It cost me everything.
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Aging beef is amazing.
In Tokyo i had a 400 gram (14oz) Matsusaka Wagyu Rib Eye. It was 60 days dry aged then souvide medium rare seasoned with ground black truffle pepper and Moshio Sea Salt
It cost me everything.
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food
I'm waiting on budget Americanized Chinese/Asian takeout and you're showing me this gourmet shit? I was already hungry and just wanted some cheap curry/Singapore noodles, but now I'm craving cured meats and aged cheeses
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I'm waiting on budget Americanized Chinese/Asian takeout and you're showing me this gourmet shit? I was already hungry and just wanted some cheap curry/Singapore noodles, but now I'm craving cured meats and aged cheeses
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bil4l
As italian i can tell you that we are the best at dry aging meat, especially pork meat, the amount of different types of dry aged meat that we have is embarrassing (salame, prosciutto, guanciale, bresaola, capocollo)
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As italian i can tell you that we are the best at dry aging meat, especially pork meat, the amount of different types of dry aged meat that we have is embarrassing (salame, prosciutto, guanciale, bresaola, capocollo)
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Elijs
Could dry-aging be a good way to improve the flavour of lean chicken breasts? Because they are way cheaper here in europe and (nominally) healthy, but hooo boy does the taste get boring.
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Could dry-aging be a good way to improve the flavour of lean chicken breasts? Because they are way cheaper here in europe and (nominally) healthy, but hooo boy does the taste get boring.
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food
That's a conversation for another day, right when it was getting interesting.
PLEASE MAKE SURE THAT YOU DO IT!
If you were a college professor, I'd have never missed a class.
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That's a conversation for another day, right when it was getting interesting.
PLEASE MAKE SURE THAT YOU DO IT!
If you were a college professor, I'd have never missed a class.
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Arvind
Wow. At 12: 53 you see a couple of Hindus who have written a research paper on meat tenderization. So Hindus don't eat beef, but write research papers about beef.
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Wow. At 12: 53 you see a couple of Hindus who have written a research paper on meat tenderization. So Hindus don't eat beef, but write research papers about beef.
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