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Unread 09-03-2009, 09:02 PM   #61
Bentley
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Quote:
Originally Posted by barbefunkoramaque View Post
I indeed have not said why the reduction of moisture is more in a dry aged chunk of premium beef than wet aged.

Maybe my assumptions are wrong. That my concept of wet aging beef is the same as yours. Mine includes letting the meat sit in the fridge in the vac sealed pouch and letting the enzymes do their work (albeit slower) over a period not to exceed 30 or more days, right?


"Dry and wet aging both result in a similar degree of palatability of rib and loin steaks; however, there can be distinct flavor differences. Meat from vacuum-aged cuts has a more bloody/serumy and metallic flavor, whereas, meat from dry-aging has a more brown-roasted beefy flavor."

Did you notice the conclusion that most of the tenderizing process occurs within 7 - 10 days of death!!!!????? Thats a reality bomb. I did not know that until now..... Now furthermore, I and another brethren concentrated (pun sort of intended) on taste, which is mostly from the reduction of moisture Inside the meat.
Ohh what a Tangled web we weave....

So at 1st you agree(or I thought you did) that aging is the reduction of moisture in the meat, but then you say that in wet aging there is no loss of moisture, most perplexing!

From the University of Minnesota Extension..."Cooked, unaged beef has been described as "metallic" and lacking in typical beef flavor. Aging gives beef a flavor that has been described as "gamy." True beef flavor is fully developed after about 11 days of aging. The aged beef flavor increases with increasing aging time."...Not that wet aging gives this metalic flavor, cooked, unaged beef, my friend.

I will say I do not wet age in the original cryo-vac pacage. I will cut the roast, usually a 2 inch lip on into individual steaks and the reseal with my Foodsaver. I will not complete evacuate all the air, leaving space for the moisture to leave the meat. I have aged this way up to six weeks, making sure it stays between 35-38*'s. There is a huge amount of liquid when I am finally ready to serve!

Enough, I have been beaten like usual...I am going to my room with a big bag of Cheetos, watch the History Channel and feel sorry for myself!

Now on to some important stuff! I tire of all these lame recipes I get from the internet telling me how to make Texas Hot Links, they blow...make yourself useful and send me a real recipe I can use!

Can you help a brother out?
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