From hanging, or is that including what you trim off when it's ready?
Dry Aging: A whole Rib Eye Loin Roast Pictorial
- Thread starter Rocklobster
- Start date
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From hanging, or is that including what you trim off when it's ready?
Aunt Bea
Master Chef
Rock,
Did he have any thoughts on the length of time?
When I look at the natural separations on this piece of meat and then try to imagine having to trim/shrink 50% of it away I can't get a good feel for what the end product will look like. I am very curious to see how this plays out.
Did he have any thoughts on the length of time?
When I look at the natural separations on this piece of meat and then try to imagine having to trim/shrink 50% of it away I can't get a good feel for what the end product will look like. I am very curious to see how this plays out.
OP
OP
Rocklobster
Master Chef
I don't quite know how things are going to end up. It is an experiment as far as we are concerned. I am also interested in how this thing is going to play out..
GotGarlic
Chef Extraordinaire
I think a lot of that shrinkage is from moisture evaporating from the meat, thus concentrating the beefy flavor, not from trimming.
OP
OP
Rocklobster
Master Chef
This is what I expect. The trimming won't be that much. I figure about a quarter inch all around. But, I have never done this, so, I don't know.
Thanks for answering that for me, GG. I was curious.
Andy M.
Certified Pretend Chef
OP
OP
Rocklobster
Master Chef
Yes. There is. He is looking to have 6 to 8 people there. Hopefully there is enough.
With it losing 50% of it's weight you can see why it costs so much. Just to serve it doubles the cost, let alone the time and space for it's creation.
OP
OP
Rocklobster
Master Chef
Andy M.
Certified Pretend Chef
You can see some significant changes now.
OP
OP
Rocklobster
Master Chef
We're not 100% decided yet. It is going on the bbq/outdoor grill somehow. Either as one piece or cut up into steaks... I guess we will decide once we see how the final useable piece comes out...
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What are your environmental particulars?
Are you, and how, controlling humidity... etc.? I am very curious on this.
Are you, and how, controlling humidity... etc.? I am very curious on this.
OP
OP
Rocklobster
Master Chef
No control other than it is hanging in a corner, in a commercial walk in refrigerator. Undisturbed and away from the other produce. The temperature is the legally required 2 degrees Celsius. The other produce in the cooler is, and has always been fine. We are kind of going guerrilla on this.So far things look good.
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Thanks.
Don't know much about this but I know I like the steaks I get that have been dry aged.
vitauta
Executive Chef
already looks good to eat. how will you know when it is ready, roch?
OP
OP
Rocklobster
Master Chef
Your guess is as good as mine. We are shooting for Saturday June 29. It may happen sooner. Not sure.
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
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
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