Can You Make a Hand Cut Dry Age Beef Burger in Just 10 Days? Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
IIIrandomIII
Is 10 days enough to actually age the meat? (I. e. breakdown collagen, mellow the protein structure etc) Or is it just semi-dehydrated meat? Or steak-y sorta-jerky diced meat? I am assuming the intense millard reaction is perhaps due to the increased surface area from the wonky cubes stuck together creating super rough texture. but since I can't taste it I am really curious. I am asking because, my from my understanding, dry ageing isn't just simple dehydration. Anybody have any thoughts here?
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Is 10 days enough to actually age the meat? (I. e. breakdown collagen, mellow the protein structure etc) Or is it just semi-dehydrated meat? Or steak-y sorta-jerky diced meat? I am assuming the intense millard reaction is perhaps due to the increased surface area from the wonky cubes stuck together creating super rough texture. but since I can't taste it I am really curious. I am asking because, my from my understanding, dry ageing isn't just simple dehydration. Anybody have any thoughts here?
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Bryan
Dry-aging without some type of molds you've specifically and intentionally inoculated your cooler with is really just dehydrating meat. You're going to get a more intense, beefy flavor because of the moisture loss, but you're not going to get some of those more robust flavors associated with dry-aging. Weird as it sounds, a clean cooler is actually the last thing you'd want for this process.
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Dry-aging without some type of molds you've specifically and intentionally inoculated your cooler with is really just dehydrating meat. You're going to get a more intense, beefy flavor because of the moisture loss, but you're not going to get some of those more robust flavors associated with dry-aging. Weird as it sounds, a clean cooler is actually the last thing you'd want for this process.
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marcus
if you're gonna transport fridge horizontally, when it reaches location of use it should remain unplugged for 48 hrs. to allow refrigerant to travel back down to compressor. don't understrand the chopped vs. ground thing. should've hung thermostat in fridge and adjust fridge controls to dry aging temp. dry aging temp is what?
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if you're gonna transport fridge horizontally, when it reaches location of use it should remain unplugged for 48 hrs. to allow refrigerant to travel back down to compressor. don't understrand the chopped vs. ground thing. should've hung thermostat in fridge and adjust fridge controls to dry aging temp. dry aging temp is what?
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Islander
What about adding some kosher salt to help regulate moisture? Before seeing this I was thinking about a kosher tray on the bottom. Now I'm thinking of adding a door fan to make a swirl to even the airflow between top and bottom. Did you find a need to rotate the meat to prevent jerky on the bottom and soggy up top?
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What about adding some kosher salt to help regulate moisture? Before seeing this I was thinking about a kosher tray on the bottom. Now I'm thinking of adding a door fan to make a swirl to even the airflow between top and bottom. Did you find a need to rotate the meat to prevent jerky on the bottom and soggy up top?
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Josh
In going to do this but add a small tube going from the freezer to under the fan to circulate that I've cold air. Also I'm going to do twenty days. Should be interesting. Just waiting on a fridge of the right sort to come up on craigslist. Vive la dry aging we can believe in
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In going to do this but add a small tube going from the freezer to under the fan to circulate that I've cold air. Also I'm going to do twenty days. Should be interesting. Just waiting on a fridge of the right sort to come up on craigslist. Vive la dry aging we can believe in
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Chas
What we're the cans in for? What was the temp set at? Would it be better to have salt blocks in their? Can we keep them in longer. say 30 days? I so wanna do this. Wasting as little meat as possible. Also shouldn't you have cut the outer layer off first?
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What we're the cans in for? What was the temp set at? Would it be better to have salt blocks in their? Can we keep them in longer. say 30 days? I so wanna do this. Wasting as little meat as possible. Also shouldn't you have cut the outer layer off first?
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Jack
Splitting hairs on his credentials: Kronnerburger is shut down. That team then went to the already existing Henry's restaurant in Berkley brought it back from mediocrity. The man has had 2 restaurants, but one at a time. He does not have 2 restaurants.
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Splitting hairs on his credentials: Kronnerburger is shut down. That team then went to the already existing Henry's restaurant in Berkley brought it back from mediocrity. The man has had 2 restaurants, but one at a time. He does not have 2 restaurants.
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yeahman1756
lol that's something some of us has been eating for a long time. Once you had a good dry aged juicy burger and a good nice bun. You wouldn't want to go back to those chain franchise resturant burgers.
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lol that's something some of us has been eating for a long time. Once you had a good dry aged juicy burger and a good nice bun. You wouldn't want to go back to those chain franchise resturant burgers.
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drk321
They weren't very convincing on how good the burger was. They set out to make a special burger so they almost HAD to say something nice about it but it really didn't sound like their hearts were in to it.
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They weren't very convincing on how good the burger was. They set out to make a special burger so they almost HAD to say something nice about it but it really didn't sound like their hearts were in to it.
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Erocknrolla
my question is how did they keep the moisture level low? even with the fan blowing the air around, if the meat keeps evaporating its water content the inside of that fridge will be humid as hell.
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my question is how did they keep the moisture level low? even with the fan blowing the air around, if the meat keeps evaporating its water content the inside of that fridge will be humid as hell.
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