"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 05-31-2013, 10:01 AM   #41
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by pacanis View Post

* hat trick
** 5.08cm thick

Nice of you to translate to Canadian for him.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 05-31-2013, 02:09 PM   #42
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by pacanis View Post
Yeah, how will you know?
Are you just going by time? Is there a firmness (or lack of) you are checking out? A color?

And I opt for one steak cut and cooked like you normally would just to see. Kind of like an appy for you and your boss, but the home run* would be a nice 2" thick** cut reverse seared. mmmm






* hat trick
** 5.08cm thick
We'll see what we can do. He is keeping a pretty close eye on it. It is ready to eat when it starts to resemble one of Gump Worsley's goalie pads. I was schooled just before the conversion to the metric system so I pretty much go by the old skool rool...er
__________________

__________________
Rocklobster is offline   Reply With Quote
Old 06-05-2013, 02:20 PM   #43
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Two weeks in. Three more to go....
Attached Thumbnails
Click image for larger version

Name:	001.jpg
Views:	114
Size:	28.2 KB
ID:	18025   Click image for larger version

Name:	002.jpg
Views:	85
Size:	68.2 KB
ID:	18026  

Click image for larger version

Name:	003.jpg
Views:	119
Size:	43.9 KB
ID:	18027  
__________________
Rocklobster is offline   Reply With Quote
Old 06-05-2013, 02:26 PM   #44
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
You can really see some dramatic changes now.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 06-05-2013, 02:28 PM   #45
Half Baked
 
4meandthem's Avatar
 
Join Date: Aug 2010
Location: Bay Area California
Posts: 2,018
Are you planning on roasting it whole or carving steaks and grilling them?
__________________
Just be yourself! Everyone else is taken.

My Flickr stuff!
http://www.flickr.com/photos/e_maxwell_photography/
4meandthem is offline   Reply With Quote
Old 06-05-2013, 02:29 PM   #46
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by Andy M. View Post
You can really see some dramatic changes now.
For sure. The photo doesn't show the true color. Probably because of the flash. Is seems a lot darker with more greyish tones in person. It is getting very hard also. Might be like beef jerky by the time it is finished...
__________________
Rocklobster is offline   Reply With Quote
Old 06-05-2013, 02:33 PM   #47
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,787
Quote:
Originally Posted by 4meandthem View Post
Are you planning on roasting it whole or carving steaks and grilling them?
I guess that depends on how big of a piece we get out of it. My buddy/boss plans on having eight of us out for dinner, so if we can get 8 decent steaks out of it then I think that is what he plans to do. A few of us are big eaters so we would like for the steaks to be fairly substantial after all of this anticipation. It would be fun to roast whole, in a charcoal cooker. But, any party I have been to at his place, its has been hard to concentrate for a long period of time. He likes to keep the glasses full.
__________________
Rocklobster is offline   Reply With Quote
Old 06-05-2013, 03:33 PM   #48
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Rocklobster View Post
... He likes to keep the glasses full.
Well somebody must be emptying the glasses then

Big changes on this photo.
Could you stop, trim and eat it at any time or once you start dry aging it are you committed for the whole duration?
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 06-05-2013, 05:21 PM   #49
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Does anyone know how this dry aging process differs from wet aging?

This is an excerpt from a post by BigJim68 on wet aging.

Aging is important. Most supermarket steak has little, if any age. There are two reasons, cost, and the fact that aged meat loses the bright red color that some buyers favor. The choices with the consumer concerning aging are to pay the price for dry aged restuarant quality staek, somewhere in the $12 +/lb range, or purchase sub primal cuts in Cryovac and age it wet yourself. Prime grade ribeyes here are about $8/pound. Around 45 - 60 days works for me, from packing date. The date of packing is stamped on the box, and the butcher should be able to get it for you. Just store the unbroken package in the referigerator.
__________________
Aunt Bea is offline   Reply With Quote
Old 06-05-2013, 05:47 PM   #50
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Quote:
Originally Posted by Aunt Bea View Post
Does anyone know how this dry aging process differs from wet aging?...

If you buy a whole cut of meat, such as a strip loin, ribeye (like roch's) they usually come in a vacuum sealed heavy plastic wrapper. Storing the meat in that plastic package and aging it is wet aging.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.