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abc_123 · 03-29-2016, 10:44

Just saw this story online and thought it sounded interesting...

How to dry-age a steak in 48 hours
Bon Appetit
By Brad Leone Published March 29, 2016

http://www.foxnews.com/leisure/2016/...?intcmp=hphz12

"...Look, dry-aged meat is amazing and certainly worth buying when you can afford it. But down in the BA Test Kitchen, I’ve been fooling around with a technique that Trentina chef Jonathon Sawyer mentioned to senior food editor Chris Morocco when he visited the kitchen last year, a “fake” dry aging experiment that tastes just as good as dry-aged meat, for a considerably smaller price tag.

Behold: Koji-rubbed meat..."

03-29-2016, 10:44	#1
abc_123 Quiet Professional Join Date: Mar 2005 Location: Savannah, GA Posts: 2,305	How to dry-age a steak in 48 hours Just saw this story online and thought it sounded interesting... How to dry-age a steak in 48 hours Bon Appetit By Brad Leone Published March 29, 2016 http://www.foxnews.com/leisure/2016/...?intcmp=hphz12 "...Look, dry-aged meat is amazing and certainly worth buying when you can afford it. But down in the BA Test Kitchen, I’ve been fooling around with a technique that Trentina chef Jonathon Sawyer mentioned to senior food editor Chris Morocco when he visited the kitchen last year, a “fake” dry aging experiment that tastes just as good as dry-aged meat, for a considerably smaller price tag. Behold: Koji-rubbed meat..." __________________ The Main Thing is to keep the Main Thing the Main Thing
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