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: get three friends and head to a restaurant that specializes in dry aged beef and do an expensive comparison tasting. Or make it yourself. There are two types of aged beef, wet and dry. Both aging methods are designed to allow enzymes to tenderize the meat, but the methods are very different. A few hours after a steer is slaughtered, its muscles get stiff as rigor mortis sets in. This “green” beef is tough, dry, and not very tasty. It takes a few days for the muscles to relax and enzymes to kick in and begin to tenderize the meat. Enzymes are “nanocooks” in the words of food scientist Harold McGee, and they do what a professional cook does when cooking beef: they break down the proteins, amino acids, and other compounds, creating new compounds including glutamates, the source of the savoriness known as umami, which is the main flavor we look for when eating steak. As the beef ages, more interesting flavors emerge, and that is what the fuss is all about.