Title: How to Dry Age Steak At Home
Headings: How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
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Content: Mayo or Miracle Whip? Smooth or chunky? It’s a personal preference. But there’s one way to find out. Find a steakhouse that ages beef and taste it. Dry aging is sometimes called controlled rotting because enzymes, molds, bacteria, and oxygen go to work on the meat. The exterior of the muscle gets dark purple and a small amount of moisture evaporates, shrinking the meat about 5% ( as Kenji Lopez-Alt explains, it is not the dramatic 20% shrinkage you may have heard about ). As water evaporates, flavors concentrate, so the meat tastes more meaty. While water evaporates, fat does not, so the ratio of muscle to marbling changes. The meat becomes fattier overall.