Poppinfresh
Senior Cook
- Joined
- Mar 8, 2006
- Messages
- 496
I bought a cut of meat about a month back and froze it...prime rib, 4 bones worth--almost $100. I saw on "Good Eats" one time in which Alton Brown put the prime rib in a tupperware thing for 3 or 4 days, pulled it out and made it--it looked great.
Problem is my first aging attempt (right after that show) didn't produce the coloration that his had, nor the wonderful flavor--I mean, it was alright, but not "prime rib" quality.
This one here...I wanna do it right. Not only because it lightened my wallet so darned much, but because this is the only cut of meat I've never truly "conquered". So how do I age this thing? I want to do it for about a month if possible. And I'd really rather it not go bad in that time.
Problem is my first aging attempt (right after that show) didn't produce the coloration that his had, nor the wonderful flavor--I mean, it was alright, but not "prime rib" quality.
This one here...I wanna do it right. Not only because it lightened my wallet so darned much, but because this is the only cut of meat I've never truly "conquered". So how do I age this thing? I want to do it for about a month if possible. And I'd really rather it not go bad in that time.