I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do t
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a l
I was hoping there might be more ideas under this question, but I have been reading up on aging and curing meat and would like to know if there is some kind of
I am currently testing dry curing. I noticed that within 2 days most of the water had dropped out of the meat and subsequently there was no more water loss. I
I dry cured some chicken for three weeks: I cut chicken breasts into 1 inch slices, usee 10-20% salt and rubbed thoroughly. I left it to dry cure for 2-3 weeks.
I have dry cured some chicken slices with a lot of salt. I will cook it in a soup however I do not want the salt to be released/come out of the chicken. Is it
We know that dry-aging can be used for beef to evaporate water, concentrate flavor and let some of the enzymes break down the connective tissue in the meat, res
I am dry aging a T-Bone steak in my refrigerator. I have placed wooden BBQ skewer sticks on top of a plastic bowl. My steak is sitting on top of the skewers and
I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a lit
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a l
I bought a peppercorn salami a few days ago. I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cur
Here's the recipe I'd like to make for Christmas: http://www.foodandwine.com/recipes/dry-aged-roast-beef-with-fresh-hot-sauce The first step of this recipe sa
When you dry cure fish a lot of water comes out. Does the water include all the fat from the fish or does that remain inside?
I want to cure fish so that the maximum amount of salt penetrates into all parts of the fishs' tissue. I know that with beef or chicken it is impossible to mak
I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me sp
I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks,
I have a lot of navel oranges which are slightly dry inside. Is there a way to rehydrate these? How?
I just found that there are some part of the dry aged beef under a rack that became slimy. It has been 20 days at 2°C and humidity around
If so, how many layers do I need to wrap them and how does it work? I read from another article, that cheesecloth allows air to pass through while also preven
I cut out 30 days dry aged prime rib into pieces and then put in a vacuum seal bag and froze them. I found these brownish spots on the inside of each piece. Is