I noticed the thread starting on dry-aged beef and thought I'd weigh in.
People have all but forgotten what a difference it makes to have a steak that has been dry
aged for a couple of weeks as opposed to stored in plastic for a couple of months (not
"aging" at all, in my book). However, it's pretty hard to find a place to get dry-aged steak--
outside of some fancy steak places and the mail order steak places.
The suggestions I've found on the web for aging at home usually involved leaving the meat in
the open in my fridge--which neither improves the smell of the fridge or the flavor of the
meat.
I came across a site this week that offers a special kind of bag for dry-aging beef at home in
a vacuum (you need a sealer, which they also sell). I'm looking forward to trying it out.
Grilling season is coming and nothing is better in my household than the deep beefy flavor of
a dry-aged steak.
Oh--the site is drybagsteak.com, if you're interested.
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