Text 7731, 119 rader
Skriven 2013-12-10 13:07:00 av Dave Drum (71832.cooking)
   Kommentar till text 7695 av Dale Shipp (1:261/1466.0)
Ärende: Aged
============
-=> Dale Shipp wrote to Michael Loo <=-

 ML> recall the details of everyone else's food, but my roast
 ML> beef tasted like putrefied potroast; worse, the stuff you

 DS> Which brings me to a question that I expect you should be able to
 DS> answer.  What is the deal with "aged" beef?  What I have seen on
 DS> occasional cooking shows looks like beef that has been kept far past
 DS> the "use-by" date until it looks putrefied, or something that you might
 DS> expect to see on a mummy.

 DS> Have you ever had any?  If so, give us a report.

There is a decent if "unsupported" Wiki at
http://en.wikipedia.org/wiki/Beef_aging 

which confirms what my mind tells me about aged beef. I have had both hung (a
form of dry aging) and dry aged beef. The purpose is changing the beef by two
means. Firstly, moisture is evaporated from the muscle. This creates a greater
concentration of beef flavour and taste. Secondly, the beef's natural enzymes
break down the connective tissue in the muscle, which leads to more tender
eef.

But, since Mr. Butcher can't sell you the natural moisture at beef prices and
because he has had to store the aging beef under some pretty specific
strictures the price is going to be high. Often 2X or 3X the same cut as fresh
beef.

eHow has an article on home aging of beef at:
http://www.ehow.com/how_7505639_dry-age-steak-home.html

If you want to play with it on your own.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dry-Aged Beef Rib Roast w/Mustard, Garlic & Thyme Crust
 Categories: Beef, Herbs, Dairy
      Yield: 8 servings

      5 lb Boneless beef rib roast;
           - prime or choice grade
      2 lg Cloves garlic
      2 tb Salt
      2 tb Whole grain Dijon mustard
      1 tb Lightly chopped fresh thyme
      1 tb Extra-virgin olive oil
      2 ts Fresh ground black pepper

MMMMM--------------HORSERADISH-CHIVE CREME FRAICHE------------------
    1/4 c  Prepared horseradish
  1 1/2 tb Thin sliced chives
      8 oz Crème fraîche
           Salt

  You'll be amazed at what a difference dry-aging makes: the
  dehydration concentrates the meat's flavor, making it
  mellower, yet beefier. But if you lack the time or
  inclination to dry-age the beef, you can skip that step.
  (Start with a 4 to 4-1/2-pound roast if not dry-aging.)

  Stir the horseradish and chives into the crème fraîche.
  Season to taste with salt, cover, and refrigerate for at
  least 6 hours or until needed.

  Dry-age the beef three to seven days ahead: Unwrap the
  beef, rinse it well, and pat it dry with paper towels. Do
  not trim. Wrap the roast loosely in a triple layer of
  cheesecloth and set it on a rack over a rimmed baking
  sheet or other tray. Refrigerate for three to seven days;
  the longer the beef ages, the tastier it gets. After the
  first day, carefully unwrap and then re-wrap with the same
  cheesecloth to keep the cloth fibers from sticking to the
  meat.

  When ready to roast, unwrap the meat and, with a sharp
  knife, shave off and discard the hard, dried, outer layer
  of the meat. Shave away any dried areas of fat, too, but
  leave behind as much of the good fat as possible.

  Roast the beef: Mince the garlic cloves with a chef's
  knife and sprinkle with the salt. Using the side of the
  knife, scrape and mash the garlic and salt together until
  they turn into a paste. In a small bowl, combine the
  garlic paste with the mustard, thyme, olive oil, and
  pepper. Rub the garlic mixture over all sides of the beef.
  Put the roast, fat side up, on a rack set in a heavy-duty
  rimmed baking sheet or small roasting pan. Let the roast
  sit at room temperature for 1 hour.

  Meanwhile, position a rack in the center of the oven and
  heat the oven to 450øF/230øC.

  Roast the beef for 15 minutes. Without opening the door,
  reduce the oven temperature to 375øF/190øC. Continue to
  roast until a thermometer inserted in the center of the
  roast registers 130øF/55øC for medium rare, 1 to 1-1/2
  hours.

  Let the beef rest for 20 minutes. Meanwhile, transfer the
  creme fraiche to a small serving dish. Carve the beef into
  thin or thick slices and pass the creme fraiche on the
  side.

  Tips: Home refrigerators aren't as consistent or as cold
  as commercial meat lockers. Before aging meat at home, get
  a refrigerator thermometer and be sure your fridge is set
  below 40øF/4.5øC. Cook or freeze the meat within seven
  days of beginning the dry-aging process.

  From: http://www.finecooking.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Eat what is cooked; listen to what is said. - Russian Proverb
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