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Old 07-13-2004, 09:08 PM   #11
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All beef needs to be aged somehow or another. Wet aging is the norm. Dry ageing the best IMHO, it has a unigue taste though. But it is not for the faint hearted if your going to do it yourself. I wll age a prime rib for a few days in the fridge, makes a huge differance.

Note, if you are going to attempt to do a age at home, you need to get it right fromt he butcher. It needs to be protected by fat or organs of sometype. Plus if its already wet aged it will go spoiled if it sits for a few weeks longer
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Old 07-15-2004, 11:12 AM   #12
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Aged beef is all about removing water. Beef contains quite a lot of water to begin with. As you remove the water you concentrate the flavor. It is the same sort of principle behind a reduction. Evaporate some of the water and the remaining flavors will become concentrated.
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Old 07-16-2004, 01:14 AM   #13
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Quote:
Originally Posted by GB
Aged beef is all about removing water. Beef contains quite a lot of water to begin with. As you remove the water you concentrate the flavor. It is the same sort of principle behind a reduction. Evaporate some of the water and the remaining flavors will become concentrated.
Water is the big differance between wet or dry. Dry being the best, but less profitable as well. But they both have the proper enzyme action and protien breakdown
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