How Long Should Steak Be Dry Aged? The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
Christopher
I can assure you Knife uses nothing but the highest quality of every thing. Chef Tesar knows food and has seen and tasted and cooked more than all these shoemaker commenters combined. Dry aged beef is unique and intriguing. Nick Solares does a fantastic job of describing the flavors and textures of the various ages and this video is right on point. Splurge on a 90 day 103 with your best friend or wife and just try it.
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I can assure you Knife uses nothing but the highest quality of every thing. Chef Tesar knows food and has seen and tasted and cooked more than all these shoemaker commenters combined. Dry aged beef is unique and intriguing. Nick Solares does a fantastic job of describing the flavors and textures of the various ages and this video is right on point. Splurge on a 90 day 103 with your best friend or wife and just try it.
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Stig
When they seem natural mold what do they mean exactly? I understand it means mold that occurs naturally before I get any smart ass answers but if they're not bringing in a known mold from outside they're getting mold from where? Wind that blows in or from any mold that was existing in the building whenever they built it? what if it's not good mold. I don't know much about dry aging so let me know.
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When they seem natural mold what do they mean exactly? I understand it means mold that occurs naturally before I get any smart ass answers but if they're not bringing in a known mold from outside they're getting mold from where? Wind that blows in or from any mold that was existing in the building whenever they built it? what if it's not good mold. I don't know much about dry aging so let me know.
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Acey
21-30 days. Anything more and you get moldy tasting meat. 21-30 days and the meat is given time to fold in on itself and the taste is different. Not better than a fresh steak, but different and still just as good. At 45 days the meat taste old and dry. At 60 days it taste moldy and bad. 90 days and it taste foul and disgusting. Anything more than that you just multiplying the taste of mold.
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21-30 days. Anything more and you get moldy tasting meat. 21-30 days and the meat is given time to fold in on itself and the taste is different. Not better than a fresh steak, but different and still just as good. At 45 days the meat taste old and dry. At 60 days it taste moldy and bad. 90 days and it taste foul and disgusting. Anything more than that you just multiplying the taste of mold.
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Liam
He looks like a pretentious hipster Forrest Gump, dont button your shirt all the way unless your wearing a tie, and dry aging for more then 3-7 weeks is a complete waste of time and ruins the meat, they only do it so rich people can eat it and tell you how much better is then the fresh steak your eating, its not better, its gross and over priced
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He looks like a pretentious hipster Forrest Gump, dont button your shirt all the way unless your wearing a tie, and dry aging for more then 3-7 weeks is a complete waste of time and ruins the meat, they only do it so rich people can eat it and tell you how much better is then the fresh steak your eating, its not better, its gross and over priced
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Erika
personally chose to go vegan because I educated myself on factory farming and cruelty to animals, and I suddenly realized that what was on my plate were living things, with feelings. And I just couldnt disconnect myself from it any longer. -Ellen DeGeneres
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personally chose to go vegan because I educated myself on factory farming and cruelty to animals, and I suddenly realized that what was on my plate were living things, with feelings. And I just couldnt disconnect myself from it any longer. -Ellen DeGeneres
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Ben7seven7
Too bad they didnt start at 28 or 35 day dry age which more people find pleasing then continuing on to 45 days and so forth. It is very interesting to learn about the flavor progression and how it changes over time.
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Too bad they didnt start at 28 or 35 day dry age which more people find pleasing then continuing on to 45 days and so forth. It is very interesting to learn about the flavor progression and how it changes over time.
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ExplodingBumfluff
45-60 days dry aged is the limit for me. Any further and I feel like it would just be unpleasant and overpowering. I don't want a steak to taste like stilton cheese or charcuterie I want it to taste of beef
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45-60 days dry aged is the limit for me. Any further and I feel like it would just be unpleasant and overpowering. I don't want a steak to taste like stilton cheese or charcuterie I want it to taste of beef
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muddyfarmer
I've been experimenting with umai and mine looks nothing like this. Mine has more of a black pellicle profile, is this because of the membrane? Or is there a special way their steak is aged?
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I've been experimenting with umai and mine looks nothing like this. Mine has more of a black pellicle profile, is this because of the membrane? Or is there a special way their steak is aged?
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William
I've been dry aging for years. and I've found best taste and tenderness happens around 30 to 36 days. after that quality starts falling off. for beginners I would dry age 25 days to start
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I've been dry aging for years. and I've found best taste and tenderness happens around 30 to 36 days. after that quality starts falling off. for beginners I would dry age 25 days to start
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dabmotha
Something about when people say the food taste funky makes me want to stay clear of it. Some foods can smell funky and taste good, like cheese. Taste funky just means it taste funky.
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Something about when people say the food taste funky makes me want to stay clear of it. Some foods can smell funky and taste good, like cheese. Taste funky just means it taste funky.
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